Tag Archives: Vegan

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.

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Dairy free, egg free, no junk added ice cream

1 Feb

So, I’ve done a lot of reading and researching and decided that I’m changing up how I eat. Since the main issue I’ve had has been with dairy, I knew I’d needed to figure out how to change recipes and my usual go-to snacks (I LOVE me some queso)!

I am an over-ripe banana hoarder. We buy them, all nice and yellow, only to forget about them and watch them all but peel themselves off the banana hook (although I have been standing next to the kitchen counter when one decided to peel…creepy). They then get tossed into the freezer where they await their fate: bread, smoothie, and the pièce de résistance ICE CREAM.

That was tonight’s challenge, which I gladly accepted! The picture below is all I had left after I realized I should have taken the picture at the beginning.

Oh well.

Amber’s Pb & Cocoa Ice “Cream”
• 2 frozen bananas peeled
• 1-2 TBSP peanut butter
• 1/4 to 1/2 cup vanilla almond milk ( mine is unsweetened)
• 1 tsp cocoa powder
• 1 short squirt/dash/splash agave nectar

Throw everything in the blender and mix until smooth. The variance in milk depends on how much you need to keep the mixture moving in the blender. I then poured it into a Tupperware container and plopped it into the freezer for about a hour-and-one-half hour. After an hour, or so, I took it out and stirred it (the edges freeze quicker). I added pecans to top it, but you don’t need anything!

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Enjoy, and let me know how yours turns out!