Saturday, November 28, 2015

Best Rice Cooker Ever

We eat a lot of rice, and rye, and barley and other grains- and this rice cooker does it all.  I've had it for over 7 years, and it just keeps on going.  I just love it.  My sushi rice is perfect, as are the darker rices- brown, red and black, and it's a snap to clean.  My daughter had a cheap little rice cooker from Costco in her dorm, and it was fine, for what it was, but it doesn't hold a candle to this.  If you expect to use a rice cooker for many years, make the investment and get a Zojirushi.  You won't be sorry you did.  Programming is easy, and you have many options.

http://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B00007J5U7/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1448759993&sr=1-3&keywords=zojirushi+rice+cooker

Thursday, November 26, 2015

Cheesey Ham and Egg Biscuits

Can of refrigerated biscuits
1/2 cup shredded sharp cheddar cheese
8 oz finely chopped uncured ham
8 eggs
8 X8 pan- teflon preferred
Line pan with biscuits- 2 rows of 3 biscuits, 1 row of two biscuits
Beat eggs, mix in cheddar and chopped ham.  Pour mixture over biscuits,  Bake at 350 for 30-40 minutes- depending on oven and desired doneness (we like our cheese to become slightly brown)


Easy 7 ingredient Delicious Chocolate Rice Pudding

2 Cups half and half
2 cups whole milk
1 cup washed Arborio rice
1/2 a Theo's chocolate bar  (4 squares/1.5oz) (salted dark chocolate)
1/2 tsp salt
1 tsp Pumpkin spice
1 tsp vanilla

Put half and half, milk and rice in crockpot- cook on high for about 2 hours (until rice is soft).  Mix in all of the remaining ingredients.  Eat and enjoy!  This is such a creamy, delightfully rich pudding.  The pumpkin pie spice gives this the taste of Mexican hot cocoa (in my opinion).  Hope you like this as much as we do.

Theo's:
http://www.amazon.com/Theo-Organic-Fair-Trade-Chocolate/dp/B00RKQPM00/ref=sr_1_4?s=grocery&ie=UTF8&qid=1448580498&sr=1-4&keywords=theos+chocolate

Monday, November 23, 2015

Reducing Food Waste

So this morning, as I was making tomatoes baked with eggs for my family, I was thinking- "What can I do with these tomato guts besides tossing them in soup?" (what I usually do.)  So I decided to "risotto" them!  I hollowed out 5 large tomatoes- which gave me 2 cups of loosely packed tomato- and I put that in my crockpot- didn't even bother to chop it up.  Then I added 500g of Pomi tomato sauce, 1/4 cup white wine (chardonnay), 1/4 cup olive oil,  2 tsp of oregano, 1 tsp of powdered garlic, and 2 Tbs of dried onion, and 1 cup arborio rice.  I put the crockpot on high for 2 hours.  When the rice was soft, I added 1/2 cup shaved Parmesan cheese- it was delicious!  You will love this- and it's 2, Two, 2 meals in one!

The baked eggs:
http://yearoflunches.blogspot.com/2014/01/delicious-baked-tomatoes-and-eggs-easy.html