Brown Rice and Mushroom Pilaf

The last three days of holidays are coming, starting tonight.  For all who may not know this, the Jewish day, begins, at sundown so tonight, the last days begins.  The third day is not really a holiday but the Sabbath.

What does that mean to you?  It means, I am cooking again, for company.  I know that rice is a must and it goes quickly.  I wanted to make something different from last week’s rice pilaf with apples or the fried rice, which I don’t believe, I have posted yet.  This morning, I made this brown rice pilaf with mushrooms.

Since, I did not use instant rice, I made the recipe different from the original to accommodate the extra cooking time.

Brown Rice and Mushroom Pilaf    adapted from Kraft<

\Ingredients:

2 Tbsp. olive oil

1 small  onion, chopped (about 1/2 cup)

1/4 cup chopped celery

1-1/2 cups  sliced mushrooms (about 4 oz.)

3-1/2 cups vegetable broth

a 1/2 cups   brown rice, uncooked

1/2 cup walnut pieces, toasted

2 Tbsp.  chopped fresh parsley

Method:

In a medium to large saucepan, add rice and water.  When water boils, lower the flame and cook on low for 45 minutes.

 HEAT oil in medium saucepan on medium heat. Add onions and celery; cook 3 min. or until crisp-tender, stirring occasionally.

ADD mushrooms; cook 3 min. or until mushrooms are tender, stirring occasionally. .

STIR into cooked rice; cover.  Remove from heat; let stand 5 min. Add walnuts and parsley; mix lightly.

   Linked to Menu Plan Monday  Just Another Meatless Monday

Baked Beef Wontons

I had made chicken wontons for the first days of the holiday of Sukkot.  I cut up cutlets into half inch pieces and marinated them in a soy sauce concoction.  I filled the wontons with the chicken and fried.  These were the hit of the meal.

I have not tasted the beef wontons but I am guessing the chicken was better because of the marinating.

Crispy Beef Wontons

	Servings: 6
Adapted from Taste of Home’s Fast Family Favorites

Ingredients:

4-1/2 cups finely chopped cooked beef 3/4 cup shredded carrot 1 tablespoon cornstarch 1 tablespoon and 1-1/2 teaspoons water 1 tablespoon and 1-1/2

teaspoons soy sauce 1-1/2 teaspoons ground ginger 30 – 40 wonton wrappers 3 tablespoons margarine, melted 1 tablespoon and 1-1/2 teaspoons canola oil Plum or sweet-sour sauce

Method:

 

	In a bowl, combine chopped beef and carrot . In another bowl, combine cornstarch, water, soy sauce and ginger until smooth. Add to beef mixture; toss to coat. Spoon 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water. Bring opposite points together; pinch to seal.  Place on greased baking sheets. Combine butter and oil; brush over wontons.
	Bake at 375 degrees for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce. ** I made some in oil in a skillet.  These browned better than the baked and were generally softer but they were oily.

It’s easy to make your own wonton wrappers. This recipe yields about 24 wonton wrappers.

Prep Time: 1 hour

Total Time: 1 hour

Ingredients:

• 1 egg
• 3/4 teaspoon salt
• 2 cups glluten free flour mix
• 1/3 to 1/2 cup water, as needed
• Extra flour as needed

Method:

Lightly beat the egg with the salt. Add 1/4 cup water.

Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).

Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares or circles. Store in a plastic bag in the refrigerator or freezer until ready to use.  Linked to $5 dinner.  Linked to October’s Simply Hot Recipes

My Take on Menu Planning

I think that being able to plan a week of meals ahead of time, is wonderful and gives one the ability to take the burden of last minute planning and cooking, off her shoulders.  So, why can’t I do it?

I have been thinking about this for a while and I am getting nowhere.  It may be because, there are only two of us, at home and it is not as important to plan ahead.  When, there were little kids, I did need to know what was going on the table, that night.  I could not pack up the car with all the kids and pick up a missing piece of meat or onions of some fruit.  It had to be in the house.

Now, I find, on my way home from work, I stop in the local store and get whatever it is that appeals to me and move on from there.  It certainly is working since we are eating well.

Perhaps, it is because I keep a well stocked freezer and cupboard.  It is a rare time that I don’t have a can of chopped tomatoes, white potatoes, rice, the makings of a salad, on hand.  We don’t eat that much meat so I really do not care how much, we have in the house.

I applaud those of you who are able to plan ahead.  I think it is admirable and right.  You have my utmost respect.

There is a time, I must be organized because I cook ahead and that is for the holidays.  This month is filled with Jewish holidays, three days in a row, three times in the month.  Each three days has seven meals and I mean major meals, bread, wine, fish and salads, soup, main course and sides and dessert plus juice and other drinks.

So, how does one go ahead and plan for such extensive meals and then pull it off.  I will tell you what I do and I am open to all suggestions.

1. I list 7 numbers and what meal that stands for.  Six is Friday night.  One is Wednesday night………..

Next to the number, I write a main course and then suggested side dishes and salads. 

For the upcoming holiday, this is a rough plan.  When, I start cooking, I finalize it and I still may alter it, on the holiday.

Each meal is started with a fish dish (gefilte fish) which I make in a number of ways.

1. Wed. evening -  Breaded chicken cutlets, quinoa with vegetables, fruited sweet potatoes.   Salads – tossed with specified dressing.  Dessert fruit tart.

2. Thursday lunch – Sweet and Sour Meatballs, Zucchini Kugel, Kasha with onions and mushrooms.  Salad.  Dessert – chocolate cookies and fresh fruit.

3. Thursday evening – Corned beef in a delicious dressing or a small roast in a barbecue sauce.  Potato kugel, green vegetable.  Dessert – Apple cake.

4. Friday lunch – Sausage with vegetables.  Roasted potatoes, onions and bell peppers.  Salad.  Dessert – variety of cookies.

5 Friday evening – Chicken Oriental.  Carrot Kugel, cabbage slaw, fried rice.  Dessert – Cinnamon cake or mini cakes.

6. Saturday lunch:  Cholent, shnitzel, salads.  Dessert – leftover desserts or non dairy ice cream.

We do not eat like this, the rest of the year.  After all this eating, we are not particularly hungry.  Someone like me, eats very small portions during the holidays.  Some men eat heartily. 

I would like to hear the comments of others about planning ahead and I would love some hints for me.   

Harvest Loaf Susie Fishbein



Look at those vegetables.

 I made a bread, similar to this, last year.  I wrote in the book that my husband loved them   For whatever reason, I never made them again.  When, I saw this recipe in Kosher Design – Lighten Up, I knew I had to make it.  This time, I made it in the form of mini muffins, so tiny and so delicious.  Hubby still loves this.

I made this recipe in both mini-muffins and in a beautiful loaf.  It is a stunner with all the colors in this loaf, a true reminder of  autumn.  I had made this or one similar to it, many months ago and I remember, my hubby loving it.  So, here it is again and I think, it is better, this time around.Ingredients
  

3 cups all-purpose  or gluten-free flour 

 1 teaspoon baking powder

 1/2 teaspoon baking soda
 
1/4 teaspoon cinnamon 
 
1/8 teaspoon ground nutmeg

1/2 teaspoon salt

Mix all together.

1/2 cup unsweetened applesauce  

  

3 eggs

  

3/4 cup agave

3/4 cup frozen spinach, squeezed

1 cup corn

 

2 medium size zucchini

4 scallions

  

8 baby carrots

  

  

Method:

 

Preheat oven to 350 degrees F.
 

Grease one loaf pan and put aside.

  

In a medium-large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Using mixer at medium speed, mix the oil, applesauce, eggs, and agave. Add the dry ingredients in two batches.

 Using food processor, run the vegetables till chopped small.  Include carrots, scallions, zucchini, and spinach.  Not corn……… 

  

Add the vegetables, including corn to applesauce mix.

  

Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

 

                 

Chocolate Filled Brownies

I found this recipe on Bell’alimento and as soon as I saw the photo, I knew I had to make these.  I printed up the recipe and it has been following me around the house in my folder of recipes ‘to make”.  I had chocolate fudge candies which I used instead of the truffles.  I also have some chocolate mousse candies that I would like to use, next time, I make these, which should be very soon.

The candy must add a wonderful flavor to the brownie because, I took one bite, shrugged my shoulders, got as far as the other side of a small kitchen, when I was startled by a burst of flavor, in my mouth.  I wasn’t expecting this and was thrilled for the surprise.  Delicious does not have enough meaning for these.  The candy leaves pocket of rich chocolate throughout the brownies and when you get one of these pockets and there are about 30 of them in an 8 x 8 square tin of brownies, you get that special smooth taste.

The recipe called for a 9 x 9 square pan but I have this feeling mine is a little bigger than that because, everything I make in it, is flat.  So, I have been using aluminum foil 8 x 8′s and having success.  I let it bake for an extra three minutes.

This is the original recipe. 

Chocolate Truffle Brownies
Makes 12 Big Brownies

• 1 1/2 cups sugar
• 3/4 cup melted butter  margarine
• 1 1/2 teaspoons pure vanilla extract
• 2 eggs
• 1 teaspoon whipping cream or milk
• 3/4 cup gluten free flour mix (3 parts brown rice flour, 1 part potato starch, 1/3 part  tapioca flour  (thanks to Shirley for picking up on my mistake.  I copied the recipe from Belli’amento and forgot to make my changes.  Everything on this blog is gluten-free and I apologize for my careless ness.)
• 1/2 cup Cocoa Powder
• 1/4 teaspoon salt
• 6-8 cut up Lindt Truffles (mix flavors for nice effect!)   fudge squares

1. Prepare a 9   8 inch square pan with Pam or butter, and set aside. Preheat oven to 350.
2. In bowl of stand-mixer, cream together the butter and sugar until smooth. Add the eggs one at a time, beating for 1 minute after each addition. Then add the vanilla and cream or milk.
3. Combine the dry ingredients (not the truffles yet) in a separate bowl, then stir in to the batter. Add the cut up truffles and just stir to combine.
4. Spread batter into the pan and bake 30-35 minutes. Do not overbake, brownies should be just slightly underbaked for best results. Cool completely, then cut into 12 squares.
5. Enjoy!!!!!

 

 

  

 

 

Sweet Potato Goodness – Quick and Easy

Every time, I go to the store, I pick up, two generous sized sweet potatoes but I have not been using them.  When, I looked in the hydrator, I found too many of them, filling it up, pushing out the zucchinis and bell peppers.  Time for me to make something with sweet potatoes, something that looks good for company.

Sweet Potato Kugelettes

Ingredients:

3 large sweet potatoes, cooked  (I peeled them and boiled them.)

1/4 cup canola oil

2 eggs

3/4 cup agave (this is really not necessary -  the sweet potatoes have the flavor, already.)

1 teaspoon cinnamon

1/3 cup soy flour

1 tablespoon lemon juice   (Try lime…I think it would be even better.)

Method:

Preheat oven to 350 degrees F.  Prepare muffin tins.

Combine all ingredients after mashing sweet potatoes thoroughly.

Pour into muffin cups.  (I used liners but that was a mistake.  This is a soft dish and when I removed them from the tin, some took on an odd shape.)  If you think that you can get them out intact, try them in the tins without the liner.  If, like me, you don’t trust yourself, use the paper liners.)

Bake at 350 degrees for 40 minutes.

I suggest a streusel topping.  Since, we have not eaten these yet, I plan to make the topping with nuts, flour, cinnamon and a little sugar.

 

           

   Linked to Pennywise Platter

Apple Rice Curry

I made enough rice dishes, yesterday to fill a swimming  pool.  OK, I made four casseroles filled with different recipes.  This one is my husband’s favorite.  Mine was the fried rice.  We will wait until the rest of the family gets to choose.  The advantage of cooking is tasting, which I rarely do.  For me, one taste leads to another.  With rice, I feel safe.  I like it, don’t love it so I can taste and stop.  I heard, when I wasn’t looking, my youngest took three servings.

The last recipe, I made was this Apple Rice Curry, which is why I don’t have a final photo.  I had cooked for hours on end, rushing from here to there, lifting, stretching and mixing.  IThis is a more subtle flavored rice which is why my husband liked it more than the others which had more distinctive flavors.  This is good with a strong flavored meat or fish dish. 

Apple Rice Curry

 1/2 cup dried blueberries, cherries and plums.  Costco has the greatest combinations.                                                                                    1/2 cup boiling water
1/2 cup chopped onion
1/2 teaspoon curry powder
1/8 teaspoon ground black pepper
2 tablespoons butter or margarine
3 cups cooked rice (cooked in chicken broth)
2 tart cooking apples, peeled, cored and chopped

1. Add water to dried fruit; set aside.
2. Cook onion, curry powder and pepper in butter in large skillet until onion is soft but not brown. Add rice and apples; heat thoroughly.
3. Drain dried fruit and stir into rice.

Makes 6 servings                                                                                                            .

Recipe provided courtesy of USA Rice Federation.  

Chock Full of Goodness Blondies

I adapted this recipe from Dorothy of Giddy Up Gluten Free.  It is full of good stuff and I wanted to take a bite out of hers,  Unfortunately, we have not progressed that far.  Think of it, though.  What if technology develops a way we can taste recipes so we can determine if we really want to make them.

I feel like soup so I visit a few blogs that have appetizing soups and I try a few and decide on the potato soup.  I click a button and the recipe flies from the machine to my book rest, on my kitchen counter.  Does it matter than I don’t have a book rest?  I, then press a button on that fictional book rest and all my ingredients and tools, are in front of me.

I still have to make the recipe because the satisfaction comes from making the deliciousness.  Of course, the stove sets itself and alters the temperature as it changes so you have a steady temperature, no matter what.  Let that wind blow in the window and it will not have an effect.  We have modern technology.

I actually, take the pot off the stove, by myself.  Then, I push a button, a sprout jumps out of the pot and pours a set amount in each soup bowl.  I do have to program in the number of bowls and amount for each.  I am confident,this will be taken care of and I won’t have to do this laborious chore, in the near future.

We do eat the soup ourselves and we enjoy it, as well.  Now, we will prepare to eat the blondies, by doing all the prep work, ourselves.

Chock Full of Goodness Blondies  

Ingredients:

1/2 cup Canola oil

1 cup firmly packed brown sugar                                                                           

 

2 large eggs

 

1 1/2 tsp GF vanilla extract

 

1/2 cup sorghum flour

 

1/2 cup millet flour                                                                                                             

 

1/2 cup potato starch

 

2 1/2 tsp baking powder

 

1 tsp xanthan gum

 

1/2 tsp salt

 

 

1 cup dried apricots, coarsely chopped

 

1 cup pecans, coarsely chopped                                                                                                                                                                                                                                            

1/2 cup unsweetened dried blueberries, cherries, plums mixed

Method:
 

1. Mix oil and brown sugar, then add eggs and mix well. Stir in vanilla.

2. Combine sorghum flour, millet flour, potato starch, baking powder, xanthan gum and salt, whisk until well combined; add to creamed mixture, mixing well. 

3. Fold in mixed fruits and nuts.  Press into greased 8×8 inch baking pan. Bake at 350º for 18 to 20 minutes. Cool; cut into bars.

 

 

  Linked to Tailgating Time and Cocina’s Diary   Homemaker Mondays Delicious Dishes

Coming Up

There are still 7 more days of Jewish holidays with at least two meals, each day and I mean full meals plus.  They will take place over the next two weeks.  I find that I don’t have time to type up the recipes which will have to wait, hopefully, right after the holidays, to be taken care of.

I plan to post photos here, as I make these dishes.  It will serve as a reminder to me, what I did cook and it will give you a hint of what is to come.  If I have time, I will get some of the recipes done.  I am thinking of posting some of my first recipes from My Sweet and Savory here and post from Comfy Cook, at My Sweet and Savory.  That should cut down the time and still, hopefully, keep you entertained or informed.

The holidays that are coming up come under the umbrella of Sukkot.  At this time, we eat all our meals in a temporary dwelling.  My husband put up three walls and covers the top with branches and bamboo.  I plan to take some photos to post of different examples of these temporary dwellings.

We have other customs that, I am guessing are strange to many of you and I hope to share these.  I think, they will be interesting, combined with the food, involved.  I do not plan to make this religious, in nature.  Rather, I would like to share customs.  Below are pictures of Sukkahs from the Internet.

        

 

 

Linked to Menu Plan Monday  and Remodelacholic

Skillet Cabbage, Onion and Sausage

I came home from work, yesterday, craving sausage.  Perhaps, it had something to do with the fact that I just bought a package in the grocery.  I was literally, walking up and down the aisles, picturing sausages sizzling, in a pan.  I don’t think, I ever made sausage that way.  More often, it goes into a casserole with vegetables.

My mental picture saw pieces of sausage, many pieces, browning with some onion.  This walked into the front door, with me and you know what I made for dinner.

I think, this has to do with my return to teaching.  I come home, ravenous.  I usually eat small portions but now, I want more, more and more.  Let me put your fears aside; I do not eat that “more, more, more.”  I, only think about it, and take a normal portion.

I stopped obsessing about sausage and made it, an easy recipe but oh so good.

Skillet Cabbage, Onion and Sausage

Ingredients:

1 tablespoon canola oil

4 turkey sausages, cut into 1/2 inch pieces

1 bag of shredded cabbage

1 large onion, cut up

1/2 green pepper, cut into 1/2 inch pieces

1/2 to 1 cup water

1/4 teaspoon hot pepper sauce

1 tablespoon brown sugar

salt and pepper to taste

Method:

• Heat tablespoon of oil in large skillet.
• Add sausage and cook for two minutes.
• Add onion and brown sausage and cook onion.
• Sprinkle brown sugar over sausage and onion.
• Add cabbage and water and continue cooking for 4 minutes.  Mix occasionally.
• Add hot sauce and seasoning.  I added garlic powder to my own dish and left it out for hubby.
• Add green pepper.  I did not cook the green pepper for more than a minute.  Left in with some crunchiness.  If you like it cooked, add a few minutes cooking time.

• Now is the moment to taste, eat and enjoy.

Notes:

This would be good with cooked noodles added in.

If you like the tinge of brown sugar, add another tablespoon after the cabbage is added.

    

Linked to Foodie Friday