Monday, January 15, 2018

Brown Rice with Curry and Raisins, Instant Pot Pressure Cooker or Stove Top-Diabetic Friendly

This Brown Rice with Curry and Raisins is a mildly spiced and slightly exotic side dish that I found on the Everyday Diabetic site and adapted to be made in the pressure cooker. As written, the recipe is not heavy with curry flavoring, there is just a hint of ~something different~ in the background. If you love curry, don't hesitate to add more! This would be great with chicken and some broccoli on the side. Look at us eating all healthy:@)

Brown Rice with Curry and Raisins-adapted from Everyday Diabetic
For every 2/3 C uncooked brown rice:
Cooking spray or a few drops of olive oil
1/2 C onion, diced
1/4 tsp curry powder-add more if desired
1/6 C raisins, preferably golden, I had regular
1 C water + 1 tsp water
Salt to taste at the table
  1. Spray vessel of pressure cooker with cooking spray (I used a few drops of olive oil).
  2. Use brown or saute function and cook onion for a couple minutes, until it just begins to soften.
  3. Turn off pressure cooker and add curry powder. Stir and let cook in residual heat for one minute.
  4. Add water, brown rice and raisins.
  5. Set pressure cooker to 13 minutes and use natural release.
  6. Fluff rice and enjoy.
Eat well and have a happy day:@)

Saturday, January 13, 2018

Instant Pot Pressure Cooker Poached (Soft Boiled) Eggs

I literally got up and tried this the minute I saw it on Pinterest! When I was a kid soft boiled was my favorite way to eat eggs, but they were messy and there were bits of shell involved... These Instant Pot Pressure Cooker Poached/Soft Boiled Eggs turn out great! But they do require a specialty purchase, the silicone egg cups. I just happened to have the cups because I am kitchen gadget freak tried them years ago using boiling water on the stove, but didn't care for that, the PC makes them perfect. It's so nice to have soft boiled eggs as a breakfast option again:@)

  I've made this 3 minute egg several times now, I might try a 2 minute one next for giggles.

The key to this is timing, we have to be on top of this method so the eggs don't over cook.
  1. 1 C water in vessel.
  2. Spray egg cups with cooking spray, crack one egg into each cup and set on trivet in PC.
  3. Pressure valve set to sealing.
  4. Push the Steam button and select 3 minutes (or 2 for runnier eggs, 4 for more solid eggs, etc).
  5. When beeps, immediately release the pressure and remove the lid (away from the eggs so condensation doesn't drip onto eggs). If you happen to have a little water on eggs dab with paper towel.
  6. Remove eggs from cups with spoon and enjoy!

Thank you Cooking With Curls for sharing this great technique, stop by for more tips HERE.

Eat well and have a happy day:@)

Thursday, January 11, 2018

White and Red Rotel Turkey (or Chicken) Chili

Blog Update: As I scroll through old posts or notice something I really enjoyed I'm adding a "darn good" label to the recipe. This will be a collection of recipes I highly recommend. And wow, this White and Red Rotel Turkey (or Chicken) Chili is on the list! Super simple, comes together quickly, it's ubber creamy and very nicely flavored. This is smoother and milder than our family's regular robust red kidney bean chili so in my book, that makes it a totally different meal. I can't wait for the boys to try this one:@)

My changes:
  • I added a drained can of Rotel (I like the Walmart brand) instead of canned chiles. Use regular or mild-you know your crowd:@)
  • I used half and half.
  • Didn't have cilantro, sprinkled in some dried parsley.
White and Red Rotel Turkey (or Chicken) Chili-adapted from Taste of Home
2 C cooked turkey (or chicken), cubed
(2) 15 oz cans white kidney/cannellini beans, drained and rinsed
10 oz can condensed cream of chicken soup
1 1/3 C milk-I used Half and Half
10 oz Rotel, drained -or- 4 oz can chiles, drained
1 Tblsp dried minced onion
1 Tblsp chopped fresh cilantro-I just sprinkled in some dried parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp oregano
Sour cream for serving if desired-I did not use this
  • Mix everything except sour cream, bring to light boil, reduce to simmer and cook for 30 minutes. Serve with sour cream if desired.
Eat well and have a happy day:@)

Wednesday, January 10, 2018

Deviled Hot Dog Bites-Retro Football Party Appetizer

As soon as I saw this old 1952 French's advertisement I knew I had to whip up some Deviled Hot Dog Bites for the playoffs! My twist is to either cut the hotdogs into 1" bite size pieces or pick up little cocktail franks (the little franks would be fancier for company, you know your crowd). This tangy sauce begs to be served with a nice ~cold beverage~ and the slashes in the hotdog are simply a vehicle for delivering more sauce. And, um, we all know everything's more fun eaten with a food pick... I chose Eagles green:@)
 The temperature was 2 degrees when I made this... That's why we have George Foreman grills folks:@)

I found a fun (and sometimes ~interesting~) site called Hey, My Mom Used To Make That HERE.
If you have some time, pour a cuppa and take a walk down memory lane:@)
While French's calls this a BBQ sauce, it's not what we would call BBQ sauce today.
This is a puckery, tangy, vibrant hotdog topping. The bites with green pepper are especially nice.

Deviled HotDogs-from old French's advertisement
Hotdogs-looks like a package of 8-10
medium onion, minced
small green bell pepper, minced
2 Tblsp butter
2 Tblsp brown sugar
3/4 C ketchup
2 Tblsp yellow mustard
1 Tblsp Worcestershire sauce
1 tsp salt-this is a 1952 measurement... We'd probably cut back, or eliminate, today
  1. Slash tops of frankfurters (whether regular or cocktail size), brown in skillet or on grill.
  2. Mix everything else in pot and simmer for 15 minutes.
  3. Mix in hotdogs and serve hot/warm with food picks.
Enjoy the games and have a happy day:@)

Monday, January 8, 2018

Winter Wonderland Tiered Tray Centerpiece 2018

I've set up a little Winter Wonderland Scene on the Tiered Tray Centerpiece. The snowmen are right at home in the frigid temperatures and snow we've had since Christmas. At least something is... As mentioned before, while I enjoy decorating this centerpiece I like to keep it somewhat functional by housing some items we use daily at the table.

New this year: Ma gave me two really cool metal deer candle holders, 
she was hoping they'd fit on the tiered tray and I'm glad to report that they do:@) 

I found the cute snowman on the left at the thrift store, he is half of a S&P set from Publix Markets.
Mrs. Frosty probably headed south for warmer temperatures:@)
The mirrored sled was an ornament at Walmart this year and the glittered color changing tree was from Dollar Tree.

 Yep, I still have candy out...
Guess I didn't get that 'go on diet' New Year's note to self:@)

Have a happy day:@)

Saturday, January 6, 2018

Saturday Snippets: Wrapped Colored Dough Spritz Cookies and 2018 Lottery Experiment

It's been a little... cold on the east coast... How about heating up the oven (warming up the house) and trying a new decorating technique for spritz cookies. I've added food dye to the dough before, smooshed the colors together and made simple variegated cookies, but this Wrapped Colored Dough Idea is intended to give your cookies a specific look. A solid center and color all around the perimeter. Start with a small log of color for the center, then flatten out the next color into a rectangle and completely wrap the outside of your center color (think of the hotdog snack Pigs in a Blanket:@)
For best presentation use small amounts of dough, maybe only fill the press about 1/4-1/3 full each time. 
I saw a great video about how to do this on Creative Cookie Press HERE.
Leftover dough can then be pressed together and used up to create the simple variegated look below.

I decided I'm going to try a little Lottery Experiment this year.
Every weekend I'll buy a $1 scratch off ticket and keep track of how well I do.
I'll be curious to see the bottom line at the end of the year (and thought you might be too).
 I don't see any duck feet...

As you can see, I'm off to a great start... ugh.

Stay warm and have a happy day:@)

Thursday, January 4, 2018

Great Northern Bean Stew

Always searching for more bean recipes... I was intrigued when I saw that the recipe called for bulk breakfast sausage and just had to try this nice hearty Great Northern Bean Stew on a snowy Saturday. No doubt this will fill you up, using mostly pantry items, and I have to say it was very good! It might be a little prettier if we go to the work of rolling the sausage into little meatballs-ah, nah... But I say all of the flavors in this rustic stew play well together! If you love beans and cabbage, this recipe is a no brainer folks.
I made half of the recipe but used the whole 15 oz can of beans.
Also chose regular diced tomatoes over petite for some extra bite.
This begs to be served with a bottle of hot sauce and a nice crusty cornbread:@)

Great Northern Bean Stew-from Taste of Home
1 lb bulk/tube breakfast sausage
1 C chopped onion
28 oz can diced tomatoes, undrained
15 oz can great northern beans, drained and rinsed-can easily add more
2 C chopped cabbage
1 C sliced carrots-I made thick julienne
1 Tblsp white vinegar
1 Tblsp brown sugar-I added a little more, some times you just need it...
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp pepper
1/4 tsp hot sauce
2 Tblsp minced fresh parsley-I did not have this
Hot sauce for serving-my suggestion
  1. Brown sausage and onion. Drain fat if necessary.
  2. Add everything except parsley, bring to boil, reduce to simmer and cook approximately 45-60 minutes or until veggies are tender.
  3. Stir in parsley and cook five minutes longer.
Eat well and have a happy day:@)

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