Tag Archives: vegetarian

Banana Jasmine Rice Pudding

8 Jan

We had Frito Pie last night for dinner. If you aren’t familiar with that, you’ve probably never been a Texan or been in the general vicinity of a Texan. But that’s pseudo-forgivable and the recipe is super easy. Take Fritos and put chili and shredded cheese on top. Now, some places will try to peddle you some rubbish about jalapeños, onions, or olives on top of these “pies.” They, my friend, are smoking the proverbial crack. This is a simple dish, easy, and tasty. That’s all.

With all that said, I wanted a little more substance with my bowl, so I decided to make a bag of rice. Yes, bag. As in boil-in-the-bag rice. Thank you, Uncle Ben, for taking the head work out of rice. Well, once the rice was done, I realized that no one else would want rice in their dish. But they would eat pudding made from the rice. So began a search for easy rice pudding.

I grabbed the first recipe I found, but needed to make alterations to it because I either didn’t have the ingredients or didn’t want to use them.

So, enjoy this rice pudding. I also included alternative ingredients to suit your dietary whims.

Banana Jasmine Rice Puddin
• 1 bag, cooked, of boil-in-bag jasmine rice
• Approx. 1.75 cups almond milk
• 3/4 cup granulated sugar (I’d even cut that back to 1/3 or 1/2 cup because of the banana)
• 1 Tbsp. vanilla extract
• ***optional 1egg yolk for a more “sturdy” pudding, but tempering it is a pain***
• 2 Tbsp. butter/margarine/butter substitute
• 1 banana chopped or mashed
• ½ tsp. salt

Bring to a boil the rice, sugar, milk and vanilla. Lower to a simmer 25 min., stirring occasionally every 3-4 minutes. Add mashed bananas, salt, and butter (& egg) and cook 2 min more. Let set in fridge.

We topped ours with whipped cream, but you could sprinkle a little brown sugar, cinnamon, or chopped nuts on top. I had a serving this morning for breakfast, but I was a little overwhelmed by the banana flavor and the overtly sweet nature of the entire thing. Next time I’ll cut back the sugar (as I noted above) and I might even cut the banana in half. But it was good nonetheless.

Grandma’s notes: this was not one of her recipes, but I think she’d have made it and it would have been perfect warm, on a cold, rainy day.

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Thank you, thankyouverymuch

26 Sep

I tried to type that in my best Elvis accent.

 

I finally got off my keister and made the canned goods I planned to make!  My two recipes yielded 4 jars of Pickled Squash and 5 of Pear Honey.  If you remember, the pear honey made it into the county fair back in 2012 and sold for $70.  Not Texas State Fair worthy, mind you, but a start for someone who had only been canning/preserving for less than a month!

Anyway, it’s been one of the most popular amongst my friends and was a natural choice when deciding what I wanted to give away as thank you gifts.  The second choice seemed the least time-intensive of most of the pickle recipes and I had yet to conquer the pickle realm.

 

And so, I give you…my goods!

photo(5)Yeah, I know, not the best photo…but it will have to do.  The squash was surprisingly easy to make and I did it first since it took the longest.  You can find the pear honey post here.  I’ll share the pickles recipe because I think canning/preserving is a lost art (though there are many who still do it) and it it easy to do.  You need no special canning equipment other than pots and pans!

 

Pickled Squash

  • 8 Cups sliced squash (think pickle chips)
  • 2 TBSP salt
  • 3 cups vinegar
  • 2 cups sugar
  • 2 cups chopped onion
  • 3 bell peppers (green or red give the best colors)
  • 2 tsp mustard seed

Sprinkle squash with salt and let stand one hour.  Except for the squash, mix everything else and bring to a boil.  Drain water off squash; add to boiling liquid.  Bring to boil again and cook an additional minute.  Then put in jars and seal.  Yield: 5 pints.

Grandma’s Notes: 10/1/99- 52 degrees at 8:45; walked to Lance’s driveway and back.  The four-o’clocks are so pretty since the rain.  10/3/99- Zach came; visited and talked about some of his future plans.  Crocheted, read, and picked up pecans.  I BRING MY LIFE TO YOU LORD BECAUSE I KNOW WHATEVER IS WRONG IN IT, YOU CAN FIX IT, AND I WILL BE WHOLE AGAIN.

 

I just realized that the above journal entries are almost right back where I needed them for the time of year.  I guess I planned that just right.

Christmas Eating (part two)

29 Dec photo(3)

OK, as promised…and promised again, I’ll share the remaining recipes from Christmas day.  Our main course came from A Butcher Shoppe & a Bit More.  It was beef tenderloin but I didn’t get any pictures.  I’ve come to figure that taking pictures of meat, by itself, is not all that appetizing.  Trust me, though, it was amazing!  The people at your local butcher shop are fantastic people to know.  I’m glad I found them.

Now, for Grandma’s recipes…One of the things I remember eating, on quite a few occasions, at Grandma’s was “creamed potatoes.”  If I didn’t know better, I would think this had some kind of special gravy or actual sauce.  NOPE!  It’s just flour and water.  SO very simple.  The trick is to not cook the potatoes until they are mush, because then you end up with just watered down mashed potatoes.  You want some shape left to the potatoes.  I will say, however, that these potatoes resembled hers but didn’t taste exactly the same.  Nevertheless there were very few bites left in the bowl!

Potatoes in Cream Sauce

  • potatoes, preferably new (we used russet)
  • salt & pepper to taste
  • flour for thickening
  • enough milk or water to moisten the flour

Peel and boil whole small new potatoes, or cut up others.  Leave them in water in which they were cooked.  Thicken with flour/water mixture and season.  Possibly add small amount of butter.

Grandma’s notes: 6/4/91- walked a mile.  Anthony called; they have a 6:00 ball game; I went and watched the game.  6/5/91 Anthony and Ashley came.  He mowed.  I fixed a pot of potatoes; Haley came; began to rake after dinner.  Marcus cut hay this P.M.  Haley came in thirsty and hungry.  THANK YOU FOR THE HAPPY MOMENTS YOU GIVE ME EACH DAY.  Loyce brought SS class flowers.

Since I had not done too many posts in recent weeks, I decided to make sure I had as many recipes as I could (that would be Christmas dinner appropriate).  So, I also made some great carrots.  Granted, they aren’t your typical sweet, brown-sugary kind, but tasty anyway.

Savory Carrots

  • 4 cups carrot slices
  • 1 cup chicken broth (or vegetable)
  • 1/4 cup butter or margarine
  • 2 cups onion slices
  • 2 TBSP flour
  • 1/2 cup water

Cook carrots in broth until tender, do not drain.  Saute onion in butter; blend in flour.  Gradually add water.  Stir in carrots and broth.  Cook, stirring constantly, until thickened; continue cooking 2 minutes.  Makes 8 servings.

I used a 2# bag of whole carrots and doubled the liquid because I did mine in the crock pot to keep from heating up the kitchen too much.  Therefore I had to also add more flour to get a good consistency and thickness to the sauce.

photo(3)Grandma’s Notes: 7/11/91- Shelled purple hull peas.  Amber, Anthony, April, and Ashley spent night.  7/18/91- Carried Haley to cheerleader practice; took her to hayfield; picked up Marcus; took him to Bible school.  7/27/91- Finished reading I Samuel at 3:00.  THANK YOU LORD FOR BEING THERE FOR ME.  MAY I NEVER BE IN THE WAY OF MY CHILDREN TRUSTING YOU.

 

One of the most favorite things to eat at pretty much any meal, holiday or otherwise, is sauteed cabbage.  Everyone has their favorite way to make it.  Ours is by pan sauteing it in a pan after cooking bacon.  Who doesn’t like a little bacon grease?!

Cabbage

  • 1 large head of cabbage
  • 6-8 slices of bacon
  • 1 lg onion sliced (optional)
  • 1 chicken bullion cubes
  • salt and pepper to taste

Fry bacon in electric skillet (I just use a pan); crumble; set aside on paper towel to drain.  Cook sliced onion in some of the bacon grease until tender.  Put on another paper towel to remove grease; set aside.  Slice cabbage and cook in some bacon grease, stirring it down to add more (and not burn).  Add 2 bullion cubes dissolved in about 1/4 cup water.  Cover and cook until tender; (add no other liquid).  Put in a large dish; put cooked onions on top and top all with crumbled bacon.

photo(10)I remembered to take a picture AFTER we had devoured it.  This is all that was left!

Grandma’s Notes: Lance and Barbara were married January 23, 1967 at Ramah Baptist Church in Tenaha.  They have two children, Haley Ann Horton Monroe and Marcus Lance Horton.

 

So, there you have it.   A Christmas breakfast and dinner that even Grandma would have been proud of.

Veggies all around!

5 Jul

So, in one of my last posts, I mentioned that I was trying to limit my intake of non-vegetarian foods.  I even ate vegan for the better part of two weeks.  Not for moral “save-the-animals” reasons, but rather for healthy “these-are-the-foods-we-were-made-for” reasons.  I wish I could say that I have been as diligent this last week or so, but life happens.  However, I could definitely tell a difference when I ate things I had not been eating.

That’s beside the point.  Today’s post is my own take on sharing Grandma’s recipes.  Ask my aunt if she has a recipe for a dessert or a side dish, and she will oblige.  Had you asked Grandma for the same, she would also have given you a good recipe.  Now, I hope, I can be the bearer of similar information if need be.  So, I’ll give you three…yes, THREE, recipes that can easily be vegetarian, vegan, or even “meat-itarian.”

 

Peppers and Onions

  • 1 pkg mini peppers (orange, yellow, and red)
  • 1/2 med yellow onion, sliced thin
  • optional: jasmine rice, eggs, soy sauce, etc

I sautéed the veggies in a small amount of olive oil and then served it with jasmine rice.  The next day I made an omelet and added some of the mix.  The last day, I made fried rice with the peppers, eggs, soy sauce and remaining rice.

 

Oven Roasted Potatoes

  • 2-3 small white potatoes, sliced as you like (I diced them like hash browns)
  • 1 pkg of taco seasoning, ranch dressing mix, or your favorite seasonings
  • olive oil

Place cut potatoes on a roasting pan or casserole dish (just make sure they are one layer).  Drizzle with olive oil and then sprinkle seasonings on potatoes, coating evenly.  Bake at 350-400* for 20-25 minutes, or until browned.  You may want to line your pan with foil or spray with non-stick spray.

 

Mango Salsa

  • 1-2 ripe mangoes, diced
  • 3-4 green onions, chopped finely
  • 1 med tomato, diced or chopped coarsely

Mix all ingredients and add a dash of salt, to taste.  This has got to be one of my most colorful recipes to date.  You can add a peach to the mix, or substitute it for the mango all together also.

How pretty are those colors?!

 

Amber’s Notes: “So, whether you eat or drink, or whatever you do, do all to the glory of God.” 1 Corinthians 10:31

 

 

You say tama, I say toma

19 May

Want an easy dip that is versatile enough to also be a sandwich spread, veggie dip or chip dip?  This is the dip for you.  It’s vegan/vegetarian/omnivore friendly too!  This is one of my cousin, Anthony’s, recipes.  Yum!

Tomatillo Avocado Dip

  • 1/3 lb tomatillos, husked, washed and quartered
  • 1/4 lb Serrano peppers, rinsed, stemmed, seeded, and halved (I did NOT add these)
  • 2 cloves garlic, peeled (I used only one)
  • 1/2 cup minced onion
  • 1/2 cup lightly packed fresh cilantro (I forgot to get this at the store)
  • 1 firm-ripe avocado, peeled and diced
  • 1 TBSP olive oil
  • 1 TBSP lime juice
  • dash of salt

In a blender or food processor, stir in rinsed tomatillos, peppers, garlic, onion, cilantro, and avocado until coarsely pureed; pour into a bowl.  Stir in olive oil; add lime juice and salt.

With the few ingredients I did manage to remember to get, this dip was so good and fresh!  I only had a bit with a few whole grain tortilla chips.  My step daughter then finished the rest.  I would recommend doubling tripling this recipe!

Beans, beans, they’re good for your heart…

23 Apr

This is a really yummy recipe and I think has become my go-to for when we need a side dish for parties!  This can be very easily changed from a carnivorous mix to vegan by leaving out one thing: bacon!  So, tell your friends, family, and enemies, “This is a recipe for everyone!”  It’s even good reheated the next day (along side the vegetable-ham casserole).

BBQ Microwave beans

  • 1 can pinto beans, drained and rinsed
  • 1 can butter beans, drained and rinsed
  • 2 TBSP chili sauce
  • 2 TBSP molasses
  • 1 tsp cider vinegar
  • 1/2 tsp dry mustard (I left this out)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 slices of bacon (uncooked)…Leave this off for vegetarian/vegan option

Combine beans, chili sauce, molasses, vinegar, mustard, salt, and pepper in large bowl.  Pour mixture into 1 qt oven/microwave proof casserole dish.  Top with bacon, cut into 1 inch pieces.  Cover casserole dish; microwave on high for 5 minutes or until bubbly.  Uncover and broil 1 minute or until bacon is crisp.  Makes 6 servings

The picture doesn’t do these justice.  These beans are great!  They really do taste like BBQ beans.  I might even double the molasses/chili sauce next time.  I also plan to double the pinto and omit the butter beans.  Butter beans are good, but their texture is too different from the pinto to really enjoy it like I want to!  I think black beans would be good too.

Grandma’s Notes: 4/20/91- Took Anthony’s birthday card and money to his house.  4/23/91- crocheted a hot pad tonight.  4/25/91- Walked 30 minutes…worked in garden 30 minutes, set onion in a row.  Crocheted…George and Ashley came.  THANK YOU FOR THE HAPPINESS BROUGHT TO THE RESIDENTS OF THE NURSING HOME WITH SONGS.  HELP ME BE ONE OF THOSE PEOPLE THAT SEE GOD EVERYWHERE.

 

Don’t forget the salt!

28 Mar

When you hear the words “whole wheat muffins,” what comes to mind?  A relaxing Sunday brunch, something healthy and tasty, or all of the above?  I was really surprised to add green onions to my grocery list this week.  I didn’t remember which recipe called for it until I started organizing everything once I got home.  Then I saw it was for the muffins.  “OK, I’ll bite,” I told myself.  They turned out really well, although I did forget to add a tsp of salt, and you could really tell.  The flavor was there, but the accent was missing.  However, I did serve them with yellow rice and shrimp etouffe (recipe below), so the blandness was good in contrast to the spicy cayenne seasonings.

I put the remaining muffins in the freezer to save for chicken and dressing.  That way I won’t have to make cornbread, I can just use them!

 

Shrimp Etouffe

  • 1/2 stick butter
  • 2 medium onions chopped (I used only 1)
  • 1/2 chopped bell pepper (I used a whole red pepper)
  • tsp garlic powder
  • 1 can diced tomatoes
  • 1 TBSP parsley flakes
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1 lb cooked, peeled, de-tailed shrimp

Melt butter in heavy saucepan and saute onions and pepper.  Add tomatoes, garlic, and simmer covered for 5 minutes.  Add remaining ingredients and cook 5 minutes after it returns to a boil.  Serve over rice.

Note: Haley Monroe always shared birthday dinners and parties with Grandma because their birthdays were one day apart.

Grandma’s Notes: 3/19/94- Dick Templin disked my garden sometime.  I cut and pieced quilt pieces; went to church; good sermon.  LORD, HELP ME PATTERN MY LIFE AFTER YOU, SO THAT I MAY BE MORE LIKE YOU EVERY DAY.  THANK YOU JESUS.

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