MangiaMore: father's day RICE PUDDING

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Yesterday was Father’s Day, the day we celebrate our fathers by doing things he likes best. My poor old dad had to work (and edit) so I decided, almost on a whim (okay, this might have been a little premeditated as we did have Chinese food earlier in the week) to make some classic rice pudding. As of late, I have been using my boyfriend’s family’s recipe, but because this was for my Daddio, I dug deep and used the recipe he likes better. And because I love him so much, I used raisins (no one really likes raisins in my house; my mother and sister abhor them).

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Rice Pudding

½ uncooked rice

1 cup of water for cooking rice

¼ teaspoon salt for rice

2 large eggs or 4 egg yolks

½ cup white sugar

½ cup raisins (or whichever dried fruits suit)

1 teaspoon vanilla

2 ½ cups milk

Cinnamon

Prepare rice as directed on package.

In ungreased 1 ½ quart casserole, beat eggs. Stir in sugar, raisins, vanilla and milk and mix in rice. Sprinkle cinnamon on top of mixture. Bake uncovered for 45 minutes in 325 degree oven, stirring every 15 minutes. Pudding is done when top of pudding is very wet and not set. Stir well and let stand for 15 minutes. Serve warm or chilled.

Please note: If using precooked rice, cook the pudding for five extra minutes.

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Did you make or eat anything delicious for Father’s Day? I want to hear all about it! Also, don’t forget to check out foodie ventures on facebook, instagram, twitter, yelp and pintrest!

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6.15.14

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photo op: THROWBACK THURSDAY

In honor of #TBT aka Throwback Thursday and as we get closer to the end of 2013, I am sharing some of my favorite food photos from my instagram. It is incredible how time is flying by, but looking back at photos sparks certain things. These are those small moments that we take for granted in a culture of instant gratification. But for me that does not mean instantly forgotten. I can remember exactly where I was, how the air smelled, how the food tasted on my lips, from texture to flavor to feelings incited. Photos for me are just snapshots of memories that linger on my tastebuds and fingertips, a way of recreating and reliving what shouldn’t be lost.

And I hope you will all follow along on facebook, instagram, twitter and now pintrest if you don’t already! I do appreciate all the support!

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12.5.13

MangiaMore: jacked-up BANANA bread

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So I had two bananas on their way out, and I thought perfect! I’ll make banana bread (but remember making banana cake, with the oldies but goodies). Unfortunately, perusing recipes online and in some of the deteriorating cook books I have at home, most required three or four of those over ripe gems. I felt stuck and lost. I really wanted to make that darn banana bread before those two bananas were far beyond hope. I was gifted another banana, which was almost just about right for my taste to eat (yellow but a little spotty and soft). That banana was too new and almost too appetizing, but the thought of banana bread was far more enticing than a simple fruit snack. So I threw around my new addition, showed it a little abuse, and forced it to bruise and ripen faster than what’s natural. And then it was ready, and so was I, to try out smitten kitchen’s passed around jacked-up banana bread recipe. Check it out here.

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First of all, this is the most super easy recipe ever (well, maybe not ever, but it’s close). All it really involves is your ingredients, a bowl, and a wooden spoon (you know besides the oven and loaf pan). I repeat, a wooden spoon, nope, no mixer necessary, which to me means less mess and always a victory.

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Second of all, it is a little adventurous. There is the optional bourbon addition, along with vanilla, which I don’t really recall putting in my banana bread in past endeavors. But there are also spices like cloves, and nutmeg and cinnamon, creating a spicier warmth to combat the sweetness of the brown sugar and brown bananas. The little kick wakes up the loaf and your mouth.

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Third, it is way beyond delicious.

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Also, there are so many ways to customize it to your own tastes and whims, like adding in nuts (which I don’t like but plenty people do…walnuts, pecans), or chocolate chips for a sweeter tooth or chocoholic. I can even imagine throwing coconut in there for more texture and chew, creating something a touch tropical and different. Or even craisins for a rounder breakfast bread. Toast it with a little butter or cream cheese when it dries out (if it lasts that long), or slather it with nutella or extra frosting from your coconut cake (oh wait, that might just be me…). Any way you dream it, this moist banana loaf is delicious.

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4.8.13

JAR 4.5.13

 

re. HEAT : Thanksgiving

Tis the season for comfort food… and tons of leftovers.

Here are some ways we transformed our Thanksgiving foods. We took some of our leftovers and made them new. So new in fact that they did not feel like leftovers at all. Even repurposed, they were still mighty delicious…

Turkey and Dumplings

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From String Beans

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Left Over Turkey

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And Greens

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Hefty Salads

perfect for lunches

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From Left Over Turkey

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String Beans and Cheese from Thankgiving snackies

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 And other goodies from the kitchen...like golden raisins, spinach and sunflowerseeds.

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Cranberry O Bars

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From Left Over Cranberry Sauce

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 And Brown Sugar and Oats

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Thanksgiving leftovers are the gifts that keep on giving and giving... until you are full.

How did you use your holiday leftovers? I would love to hear your recipes so I can use them for the next holiday!

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12.6.12