Family Meals Matter: Rice is nice

Providing more than one fifth of all the calories consumed worldwide, rice is arguably the most important member of the Grains food group.

In the U.S. alone, more than 100 different varieties are grown commercially, making it an affordable staple that can be used in a wide variety of dishes- including entrees, side dishes, desserts and even beverages.

Let rice play a leading role this week with a featured family meal of Zucchini Rice Casserole, Asparagus with Romano Cheese and Pine Nuts and Cranberry Apple Dessert Risotto. Throughout the week, explore some if the various ways rice is used worldwide with Horchata, Black Bean and Rice Salad, Coriander Rice and Herbed Tomato, Beans and Rice Supper. Register at www.MealsMatter.org to add these and other recipes to your personalized family meal plan and shopping list.

"Family Meals Matter" features registered dietitian-approved recipes from the thousands of user-contributed recipes available at the free family-nutrition and meal-planning website, www.MealsMatter.org, maintained by registered dietitian moms with Dairy Council of California.

SHOPPING LIST (Includes ingredients to make at least four servings of each Featured Family Meal recipe)

ZUCCHINI RICE CASSEROLE

1 1/2 cups long-grain brown rice

3 cups reduced-sodium chicken broth

4 cups diced zucchini and/or summer squash (about 1 pound)

2 red or green bell peppers, chopped

1 large onion, diced

Three-quarters teaspoon salt

1 1/2 cups low-fat milk

3 tablespoons all-purpose flour

2 cups shredded pepper Jack cheese, divided

1 cup fresh or frozen (thawed) corn kernels

2 teaspoons extra-virgin olive oil

8 ounces turkey sausage, casings removed

4 ounces reduced-fat cream cheese (Neufchtel)

One-quarter cup chopped pickled jalapenos

ASPARAGUS WITH ROMANO CHEESE AND PINE NUTS

1 pound fresh asparagus (cut in half, using the top half of the spear)

1 1/2 tablespoons olive oil

One-quarter cup Romano cheese, fresh grated

One-quarter cup pine nuts

One-quarter teaspoon freshly ground pepper

1 fresh lemon

CRANBERRY APPLE DESSERT RISOTTO

One-half cup dried cranberries

3 1/2 cups fat-free skim or 1 percent low-fat milk

1 cinnamon stick

1 pinch salt

1 tablespoons butter

1 large Golden Delicious apple, peeled, cored and finely diced (1 1-2 cups)

One-half cup Arborio rice

1 1/2 cups apple cider

2 tablespoons packed light brown sugar

FEATURED FAMILY MEAL

Zucchini Rice Casserole

http://www.mealsmatter.org/recipes-meals/recipe/62428

1 1/2 cups long-grain brown rice

3 cups reduced-sodium chicken broth

4 cups diced zucchini and/or summer squash (about 1 pound)

2 red or green bell peppers, chopped

1 large onion, diced

3/4 teaspoon salt

1 1/2 cups low-fat milk

3 tablespoons all-purpose flour

2 cups shredded pepper Jack cheese, divided

1 cup fresh or frozen (thawed) corn kernels

2 teaspoons extra-virgin olive oil

8 ounces turkey sausage, casings removed

4 ounces reduced-fat cream cheese (Neufchtel)

1/4 cup chopped pickled jalapenos

Preparation

Preheat oven to 375 degrees Fahrenheit.

Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.

Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.

Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.

When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapenos.

Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

Asparagus with Romano Cheese and Pine Nuts

http://www.mealsmatter.org/recipes-meals/recipe/7555

1 pound fresh asparagus (cut in half, using the top half of the spear)

1 1/2 tablespoons olive oil

1/4 cup Romano cheese, fresh grated

1/4 cup pine nuts

1/4 teaspoon freshly ground pepper

1 fresh lemon

Preparation

Turn on the broiler to high heat. Arrange asparagus on a baking sheet. Brush with olive oil on both sides of the asparagus. Add the cheese and pine nuts. Broil for 4 to 5 minutes or until cheese melts. Remove from heat. Add pepper and a squeeze of fresh lemon juice.

Cranberry Apple Dessert Risotto

http://www.mealsmatter.org/recipes-meals/recipe/11617

1/2 cup dried cranberries

3 1/2 cups Fat free skim or 1 percent lowfat milk

1 cinnamon stick

1 pinch salt

1 Tablespoon butter

1 large Golden Delicious apple, peeled, cored and finely diced (1 1/2 cups)

1/2 cup Arborio rice

1 1/2 cups apple cider

2 Tablespoons packed light brown sugar

Preparation

1. In a small bowl, cover dried cranberries with boiling water. Set aside for 20 to 30 minutes to plump.

2. Heat milk, cinnamon stick and salt on the stovetop or in microwave until steaming hot, but not boiling. Remove from the heat, cover and set aside to steep.

3. In a heavy, deep saute pan or Dutch oven, heat butter over medium heat. Add apple and cook, stirring frequently, until tender, 1 to 2 minutes. Add rice and cook, stirring constantly, 30 seconds. Add 3/4 cup apple cider and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes. Add the remaining 3/4 cup of the apple cider and cook, stirring, until most of the liquid has evaporated. Add sugar and mix well.

4. Add 1/2 cup of the warm milk and the cinnamon stick to the rice mixture and cook, stirring frequently, until almost all of it has been absorbed, 2 to 3 minutes. Continue cooking and stirring, adding remaining milk, 1/2 cup at a time, until the rice is tender and the risotto has a creamy consistency. Total cooking time will be about 20 minutes. 5. Remove from the heat and discard cinnamon stick.

6. Drain cranberries and stir into risotto, along with vanilla. Let cool for at least 10 minutes before serving warm.

Makes 4 servings.

Additional Recipes

Horchata

http://www.mealsmatter.org/recipes-meals/recipe/26894

1 cup long grain rice, rinsed

2 quarts water

1 cinnamon stick, broken into pieces

1 teaspoon vanilla (optional)

1/2 cup sugar

Preparation

1. In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.

2. After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.

3. Puree rice mixture in a blender until smooth. Strain through cheese cloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Black Bean and Rice Salad

http://www.mealsmatter.org/recipes-meals/recipe/12370

2 cups cooked rice - cooled to room temperature

1 cup cooked black beans

1 cup chopped fresh tomato

2 ounces shredded cheddar cheese or reduced-fat cheese

1/2 cup light Italian dressing

1 Tablespoon fresh lime juice

Lettuce leaves

Preparation

Combine rice, beans, tomato, cheese and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves.

Coriander Rice

http://www.mealsmatter.org/recipes-meals/recipe/22336

1 1/2 cups Basmati rice

3 quarts water

1 1/2 teaspoons salt

5 tablespoons unsalted butter

1 tablespoon coriander seeds, coarsely crushed

1/4 teaspoon black pepper

3 (4- by 1-inch) strips fresh lemon

Preparation

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.

Bring 3 quarts water and salt to a boil in a 4- to 5-quart heavy pot, then add rice and cook, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain parboiled rice in a sieve. Clean and dry pot.

Melt butter with coriander seeds and pepper in pot over low heat, stirring to combine, then sprinkle rice into pot, mounding it in center. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon and sprinkle rice with zest. Cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, 30 minutes.

Discard zest (or save for garnish) and spoon loose rice onto a platter. Season rice with salt, then break crust into pieces and scatter over rice.

Cook's Notes

Rice can be parboiled and drained 4 hours ahead and transferred to a bowl. Keep, covered with a dampened paper towel, at room temperature.

Herbed Tomato Beans and Rice Supper

http://www.mealsmatter.org/recipes-meals/recipe/18527

1 can (28 ounces) diced tomatoes, drained

1 can (19 ounces) cannellini beans, drained and rinsed

One-quarter cup Red wine vinaigrette reduced-fat dressing

2 teaspoons each dried thyme leaves and minced garlic

1 cup shredded reduced-fat mozzarella cheese

2 tablespoons 100 percent grated Parmesan cheese

3 cups cooked brown rice

Preparation

Cook tomatoes, beans, dressing, thyme and garlic on medium heat 5 minutes or until heated through.

Spoon over rice. Sprinkle with mozzarella and Parmesan cheeses and serve.

Cook's notes: Substitute dried rosemary, crushed or dried basil for the thyme. You may also microwave tomato mixture on high 3 minutes or until heated through.

Source: http://www.centredaily.com/2012/04/30/3180108/family-meals-matter-rice-is-nice.html#storylink=cpy

Meatless Monday: Vegan key lime pie

This is going to be one of those posts where I show you how to do one thing, but I am going to recommend another. This is a delicious recipe, but it just doesn’t set very well as a pie. Instead, I think this recipe would translate well to a parfait: crumble up some vegan butter cookies or graham crackers into a dessert glass, spoon some pudding on top, and add a dollop of vegan whipped cream (like Soyatoo), then chill for a few hours.
Samantha Mills

Novel Eats

Samantha Mills writes Novel Eats, a blog focused on vegan recipes, how-to articles and advice for the person who is interested in learning more about the vegan diet. Her philosophy is to encourage people to discover new ways to enjoy a plant-based diet, as well as to make more thoughtful food choices.

Eventually I’m going to experiment with this, too, and come up with a version that doesn’t require a pudding mix, because I know not everyone has access to the specific brand that’s needed for this recipe. Still, if you are able to make the recipe below, your taste buds will not be disappointed, even if the pie doesn’t set just perfect.


1/2 cup fresh key lime or regular lime juice (or use lemon juice for a lemon pie)
1 12.3-ounce package Mori-Nu firm silken tofu
8-ounce package vegan cream cheese
2 teaspoons freshly grated lime peel
2 4-ounce packages Mori-Nu Mates vanilla pudding mix (must be this brand; it’s made to go with the tofu)
1 tablespoon agave nectar or other liquid sweetener, to taste
1 9-inch baked pastry shell or 1 9-inch graham cracker crust (Keebler’s pie crust is vegan)

Before you cut up your limes to squeeze the juice from them, grate a couple of limes or so until you have about two teaspoons of grated lime peel.

Cut the limes in half, then squeeze them using a citrus juicer into a measuring cup until you have half a cup of lime juice.

Drain any excess water from the tofu. Blend tofu and lime juice in a processor or blender until creamy and smooth.

Add the rest of the ingredients except for the pie crust, and blend again until smooth.

Pour the mixture into the pie shell.

Then chill two to three hours, until firm, or overnight.

Source:http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2012/0430/Meatless-Monday-Vegan-key-lime-pie

The Vaux le Vicomte Birthday Cake

6 Servings

Preparation time: 20 minutes

Cooking time: 45 minutes

1 lb 2 oz (500 g) dark chocolate (70% cocoa solids)

1 stick (100 g) butter

4 eggs

3 teaspoons vanilla sugar

1 teaspoon baking powder

½ cup (100 g) sugar

Preheat the over to 350˚F (180˚). Melt the chocolate and remove from the heat. Add the butter, then the egg yolks, vanilla sugar, baking powder and sugar. Beat the egg whites until they form stiff peaks. Fold the whites into the yolk and chocolate mixture. Bake for 45 minutes. Serve with custard or Chantilly [or whipped cream]. If the cake sinks because it is not evenly cooked, it is possible to serve it anyway—as a dessert with spoons. It maybe looks less presentable, but it is still just as delicious.

Option: for an extra-special presentation, you can layer several cakes and decorate with fruits.

Source:http://francetoday.com/articles/2012/04/28/our-birthday-cake.html

A festival of cheese - recipes

Chefs, bloggers and cheesemakers will demonstrate just how innovative cooking with cheese can be during the 2012 Cheese Festival, held at Sandringham outside Cape Town from April 27 to 30.

Tickets cost R110, while children 13 and under enter for free. As tickets will not be sold at the gate, it’s essential that you buy yours either through Computicket or at Checkers stores. Visit www. cheesefestival.co.za for more information or phone Agri-Expo on 021 975 4440.

The recipes below have been developed especially for the 2012 Festival. Landbouweekblad food editor Arina du Plessis offers delectable sweet and savoury cheesecakes, while Samantha Linselle, food blogger and food stylist for Masterchef SA, contributes a seasonal savoury bake and easy dessert. Jacques Erasmus finishes with a trendy finale or great brunch dish that he developed for festival partner Simonsberg Cheese.

Samantha’s cheese-topped brinjal and courgette bake

It’s not necessary to salt and drain the brinjals before using. Canned tomatoes can replace the homemade tomato sauce, but add seasoning to taste. This is a good side dish to accompany a chicken or vegetarian main course.

1½ cups of brinjal chopped into medium or smallish cubes

1½ cups courgettes sliced into rings

olive oil

1 cup of homemade tomato sauce or good quality pasta sauce or tinned tomatoes

4 tbs crème fraîche or cream

2 garlic cloves – crushed

small handful of fresh thyme leaves – stalks removed
small handful of fresh basil leaves – roughly chopped

1½ cups breadcrumbs

¼ cup grated parmesan (pecorino or gruyère also work well)

salt and pepper

dried chilli (optional)

Preheat the oven to 180°C. Heat some olive oil in a large pan and lightly fry first the brinjal and then the courgette in batches (about five minutes each) then transfer the half-cooked vegetables to an ovenproof dish.

Mix in the tomato sauce, crème fraiche, half each of the garlic, basil, thyme and chilli, if using, into the vegetables.

In a separate bowl mix the breadcrumbs with the cheese, remaining garlic, basil and thyme, stir in olive oil to moisten and sprinkle this over the vegetable mix

Bake for about 30 to 35 minutes until bubbling and nicely browned.

Samantha’s mascarpone and peach layered dessert

8 peach halves

½ cup of Amaretto liqueur

80ml water

1 cup cream

250g (1 tub) mascarpone

2 tbs icing sugar

2 tbs Amaretto, liqueur, additional

100-150g Amaretti biscuits

toasted sliced almonds

Poach the peaches in the Amaretto and water with a lid on for about 10 minutes until they have soft-ened.

Leave to cool in the sauce.

Beat the cream until it is thick. Using the same beater, lightly whip the mascarpone to loosen it.

Fold the whipped cream into the whipped mascarpone, adding the icing sugar and second measure of Amaretto.

Lightly crumb about 100g of the Amaretti biscuits and layer the dessert as follows in four to six tall sundae glasses: start with a cream/cheese layer, top with crumbs, follow with peach slices and a drizzle of sauce.

Repeat, ending with a cream layer.

Drizzle over the last of the sauce and sprinkle over a few toasted almond slices.

Serves 4 to 6, depending on the size of glass used.

Jacque’s French toast with brie, pear and ginger

Camembert can replace the Brie if preferred. Dip the pear slices in lemon juice to prevent discolouration.

6 eggs

1 cup milk

butter for frying

6 slices of brioche or white bread

2 ripe pears, cored and sliced

125g Simonsberg brie or Camembert, thickly sliced

6 tbs preserved ginger pieces with syrup

Whisk the eggs and milk together in a large bowl. Dip the bread slices, one by one, in the egg mixture. Heat a little butter in a frying pan and fry slices until golden on both sides. Do not overcrowd in the pan. Serve the warm French toast with sliced pear, Brie and preserved ginger. Serves 6.

Arina’s ricotta and cinnamon cake

Serve with fresh fruit or simmer fruit in a sugar syrup with spices such as cinnamon, star aniseed and vanilla until it is syrupy and serve lukewarm over the cheese cake.

500g ricotta

500g thick natural yogurt

230ml castor sugar

15ml powdered cinnamon

2 extra large eggs

250ml cake flour

125ml cornflour

15ml vanilla extract

Preheat the oven to 180°C and grease a 24cm diameter springform cake tin. Beat all the ingredients well and transfer to the prepared cake pan. Spread evenly and bake for 50-60 minutes to firm. Leave to cool to room temperature. Serves 12-14. - Cape Argus

Source:http://www.iol.co.za/lifestyle/food-drink/recipes/a-festival-of-cheese-recipes-1.1285363

Desserts Only Fit For Royalty: Victoria Sponge Cake recipe

With the Queen’s Diamond Jubilee 2012 rapidly approaching, many of us are busy preparing for one of the biggest celebrations in history. If you haven’t signed up with your neighbourhood street party organisers, then what are you waiting for? It’s the perfect opportunity to share good food, sample next door’s cooking and swap stories with the neighbours. After all, these occasions don’t come around often; the last jubilee street party was in 1977!



Nielsen-Massey, premium extract producer, has devised two recipes that will surely impress your neighbours. The creamy, sweet, velvety flavour of Nielsen-Massey Vanilla Extract works perfectly with any dessert.



Nielsen-Massey’s first tasty treat perfectly reflects the royal occasion – it’s a traditional Victoria Sponge. The second, is something quintessentially British developed by Will Torrent, award winning celebrity pastry chef. This delicious Royal Jubilee Trifle is sure to excite everyone’s taste buds. Will includes a few shortcuts for the time conscious and enriches this classic dessert using quality ingredients for a truly luxurious taste including mouth-watering white chocolate, vanilla custard, fresh berries and glazed meringue. So what are you waiting for? Join in the fun and share this truly special moment!



1. Traditional Victoria Sponge Cake

A traditional recipe that every royal street party must not do without!

You will need:

2 x 8” cake tins



Ingredients:

150g Billington’s golden caster sugar

150g Allinson Nature Friendly white self raising flour

150g Butter or soft margarine (room temperature)

3 Medium eggs

2 tsp Nielsen-Massey Vanilla Extract

2 tbsp Strawberry jam



Method

Heat the oven to 180°C (350°F Gas 4)
Grease the cake tins with some of the butter or margarine and lightly dust with flour, place a circle of greaseproof paper in the bottom of each
Cream the butter and sugar together in a bowl until the mixture turns white and fluffy
Slowly add the beaten eggs and vanilla extract while whisking continuously
Sift the flour into the mix and then carefully fold in until it is all combined
Spoon mixture into cake tins (half in each) and bake for 20-25 minutes until springy to the touch and golden brown
Leave to cool.
Once cool spread the strawberry jam on the top of one layer and place the other layer on top
Dust the top with icing sugar


Source:http://www.kensingtonandchelseatoday.co.uk/lifestyle/food-and-flowers/311p28gefd.html

Super Easy, Super Yummy Ice Cream Cake

Ice Cream Cake
8 regular sized ice cream sandwiches
1.5 qt cookies and cream ice cream (or your favorite variety), softened
1/2 cup hot fudge sauce
8 oz Cool Whip


In a standard sized loaf pan, line it with plastic wrap. Lay half of your ice cream sandwiches on the bottom of the loaf pan (mine took about 3 1/2, cut to fit).

Spread softened ice cream over sandwiches. Pour cooled hot fudge sauce over ice cream, spreading evenly. Top with remaining ice cream sandwiches, cut to fit.

Cover with more plastic wrap and return to freezer for 3 hours, or overnight.

When ready to serve, Invert loaf pan on rectangular plate. Remove plastic wrap. Using a large spoon, spread Cool Whip over cake. Serve immediately. To store leftovers, place remaining cake in a large freezer-safe Tupperware bowl. Cover and store.

Hungry? Need dinner ideas? Just love anything and everything food and recipes? Then you'll totally want to follow us on Pinterest! Our virtual pin boards on Kid Friendly Recipes , Sweet Treats and Easter 2012 are pure eye candy. Yum!

Source:http://thestir.cafemom.com/food_party/136578/super_easy_super_yummy_ice

Desserts should appeal to citrus lovers

ORANGE CAKE

1 box yellow cake mix

1 can mandarin oranges, do not drain

4 eggs

1/2 cup oil

Icing:

1 large Cool Whip

1 box French vanilla instant pudding

1 cup pineapple chunks, drained

Mix together cake mix, oranges, eggs and oil. Beat 4 minutes on medium speed. Bake in 3 layers at 350 degrees for 30 minutes. Cool. Mix all icing ingredients together and spread between, on top and on sides of layers. Keep refrigerated. Cake will freeze well.

CREAMY LEMON

CHEESE CAKE

1 box Duncan Hines Pudding Recipe Lemon Cake Mix

Two 8-ounce packages cream cheese, softened

1 cup sour cream

1/2 cup sugar

3 eggs

1 cup oil

Set aside 1 cup dry cake mix. Combine remaining cake mix with 1 egg and oil. Press in bottom of greased 13 - by - 9 - inch pan. Bake at 350 degrees for 10 minutes. Meanwhile, combine reserved cake mix, 2 eggs and remaining ingredients. Beat on low speed for 2 minutes.

Spread over cake. Bake at 350 degrees for 35 minutes. Cool.

Until next week, here’s some Food for thought: He that goeth about as a talebearer revealeth secrets; therefore meddle not with him that flattereth with his lips. Proverbs 20:19

Source:http://www.erwinrecord.net/Detail.php?Cat=LOCALNEWS&ID=60209

Dan Lepard's recipe for double chocolate lamingtons, plus Aussie scrolls

The foil over the top traps the steam inside, helping the cake rise more evenly. You'll have about 250ml of chocolate coating left over – just the stuff for lamington milkshakes with ice-cream and coconut. Makes nine.

300g caster sugar
50g cocoa
75ml milk
50g unsalted butter
50g dark chocolate
50ml sunflower oil
4 medium eggs
100ml low-fat natural yoghurt
3 tsp vanilla extract
175g plain flour
3 tsp baking powder

For the coating (makes 750ml)
15g cocoa
50ml cold milk
175ml boiling water
200g dark chocolate, finely chopped
450g icing sugar
1-2 250g bags coconut (ie, much more than you'd think)

Line the base of a deep, 20cm square cake tin with nonstick paper and heat the oven to 170C (150C fan-assisted)/335F/gas mark 3. Put the sugar and cocoa in a bowl and beat in the milk. Melt the butter and chocolate in a saucepan, and add to the sugar mix along with the oil. Beat in the eggs until smooth, stir in the yoghurt and vanilla, and mix in the flour and baking powder. Pour into the tin, cover with a slightly domed sheet of foil and bake for an hour; lift off the foil for the last 15 minutes. Remove, cool in the tin and, while warm, cover with clingfilm to keep it moist.

For the coating, mix the cocoa and milk until smooth, whisk in the boiling water, then stir in the chocolate until melted. Whisk in the icing sugar until dissolved and pour into a deep, wide jug. Cut the cake into nine, dunk each piece in the coating and fish out with two forks. Roll in coconut and leave to set.

Source:http://www.guardian.co.uk/lifeandstyle/2012/apr/20/lamington-scrolls-australian-recipes-baking