rice – Page 2 – Loving Food, Fashion, & Life

Corn Pudding & Casseroles

Posted on August 30, 2013 by LFFL

Made with brown rice, canned corn with red & green bell peppers, egg, chive & onion cream cheese, four-cheese Mexican-style shredded cheese, and fresh chopped cilantro.

This cheesy rice and corn pudding was a yummy delight—and the cheese just made it all the more lovely.

Recipe for—Cheesy Rice & Corn Casserole

Made with sweet corn, milk, heavy cream, white cheddar cheese, eggs, cayenne pepper, and salt & pepper.

This sweet corn pudding gives plain corn a little kick as a side dish.

Recipe for—Sweet Corn Pudding

Made with canned whole kernel corn, canned cream-style corn, corn muffin mix, sour cream, butter, and cheddar cheese.

This corn casserole was ok, but I didn’t really dig it that much myself.

Recipe for—Corn Casserole

So, if you have nothing else to do today, get to know a cornfield, buy a corn shucker, and try different ways to put a little twang into your corn.

Take-Away Life Lesson: Plain corn can always be dolled up just like anything else.

Goat Cheese, Lentil & Brown Rice Rolls

Posted on August 21, 2013 by LFFL

I have never bought or used Swiss chard leaves in my life—so this was a first. THAT alone was an experiment for me in and of itself.

Have you ever tasted chard?! Blech!

Made with Swiss chard leaves, cooked lentils, short grain brown rice, goat cheese, fresh chopped garlic, baby arugula, fresh chopped mint, olive oil, and salt & pepper; topped with marinara sauce and Parmesan cheese.

Once the product was actually finished, it was surprisingly edible. The sauce and cheese really helped GREATLY with the Swiss chard taste that’s for sure! I’d definitely make this again and it’s great for vegetarians.

Recipe for—Goat Cheese, Lentil & Brown Rice Rolls

So, if you have nothing else to do today, get to know a Swiss chard leaf. They’re definitely healthy and good for you, but—BLECH!

Take-Away Life Lesson: Make sure to doctor up your Swiss chard leaves so it leaves you with pleasant tastes and after thoughts.

Orzo With Mint Salmoriglio Sauce

Posted on August 10, 2013 by LFFL

Made with orzo pasta, fresh mint leaves, fresh parsley, and Pecorino Romano cheese; topped with a sauce made of olive oil, lemons zested and juiced, garlic, and salt & pepper.

Sooooooo yummy with chicken.

Recipe for—Orzo with Mint Salmoriglio Sauce

So, if you have nothing else to do today, try making this simple dish for your meal today.

Take-Away Life Lesson: Add some seasoned diced chicken into any pasta dish and you’ve got yourself a good filling meal.

I Could Live On Desserts Foreveeeeerrr!

Posted on April 30, 2013 by LFFL

Made with Arborio rice, milk, sugar, vanilla bean, ground allspice, and salt; topped with sliced bananas sautéed in brown sugar and butter.

This rice pudding was soooooo delish I, naturally, couldn’t just eat one serving. This was also where I first discovered the vanilla bean, people. I absolutely love the vanilla bean! It’s an expensive sucker, but it’s so worth it.

Why use vanilla extract (unless you’re just trying to save time) when you can split open the vanilla bean, scrape out those seeds, and have that real deep vanilla flavor ooze out. Throw the seeds and the bean into the milk, warm it, and wait for that smell to go wafting through the kitchen—mmmmm mmmmm mmmmm, I tell you!

Recipe for—Rice Pudding

Oh, this strawberry soup was so nice, refreshing, and cooling. All I can say is “ahhhhh.” I actually got this recipe from Colin Cowie back when he had recipes on his website (but I can no longer find the recipe part of his site—bummed by that). This is actually made up of:

frozen strawberries
sugar
lemon juice
fresh strawberries
mint
lime sorbet
champagne

It’s so easy to imagine how this tasted.

Made with semisweet chocolate chips, heavy cream, espresso powder, coffee liqueur, sugar, gelatin, and vanilla extract.

Boy! It was a hunt I’ll never forget. Who knew it was so hard to find some espresso powder in this city? I couldn’t believe all the phone calls I had to make just to track some down to make this recipe.

The average grocery store doesn’t have it, coffeehouses don’t carry it—let alone know what it is. That was a big surprise to me. So who in the world does??? I had called hundreds of logical places and I was getting shot down left and right.

I was finally referred to my local city farmers’ market but there was still no guarantee there either. Then one grocer tells me to try a “kitchen store.” So after many, many calls and scavenger hunts later—ta da—I landed at Sur La Table.

Thanks, guys, for having the nerve to sell espresso powder since it’s apparently against the law everywhere else. I can finally make my dessert now!

Recipe for—Espresso & Chocolate Jellies

Made with French vanilla ice cream, fresh strawberries; sauce made with Marsala wine, sugar, lemon zest, juice of a lemon, nutmeg, and topped with crumbled sunflower seed cookies.

Oh, this stuff was SO good. The Marsala wine in it flavors it just perfectly. Just a bowlful of strawberry luschiousness.

Recipe for—Strawberries with Marsala & Lemon Sauce

So, if you have nothing else to do today, buy and experience the vanilla bean—find a recipe you can use it in then sit back and enjoy that fabulous smell and taste. Also—open an espresso powder store, please.

Take-Away Life Lesson: If no one who works in a coffeehouse even knows what espresso powder is to the point where you’re giving a mini training session about it to them, be very concerned where you’re buying your coffee from.

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