Rice can be used for crafts and to keep salt from clumping and as the noisemaking element in a homemade rain stick.
As a wedding guest, I have thrown rice at brides and grooms running from their ceremony to their decorated getaway car. As a special education teacher, I used dry rice to help my students develop fine motor skills and as a tool for working on sensory issues.As a mom, I’ve used dry rice at home with my children as they developed their imagination while working on measurement concepts, and used the rice as a calming when a child needed a few minutes of quiet.
Specific skills children can work on with tubs of textured materials:
For children who avoid certain textures, allowing play in dry rice provides a structured way for them to develop a tolerance to the littlest of surfaces that bother them when they walk or wear certain clothing.
For children who seek certain textures, allowing play in dry rice lets them get that sensory input.
Pinching rice between fingers and scooping up a batch with hands gives children hand eye coordination practice.
Experimenting with measuring cups, spoons and funnels helps children develop their spatial and measurement skills.
I like putting magnet letters or numbers in a bowl of dry rice, and letting my youngest pull them out and practice identifying each one. All of my boys find it fun and a little calming to work the rice with their hands and let it spill through their stretched fingers (and it’s kind of calming for their mom, too).
Ideas for dry rice:
Empty 2 or 3 2-lb bags or Riceland rice in a bowl or tub small enough for rice to fill a third to one-half the container.
Toss in a couple of funnels, spoons, and a couple of measuring cups.
Hide large wooden beads in the rice and provide a string for children to lace each bead as they find it.
Squeeze liquid glue on a large print writing of their name. Have kids pinch the rice grains between their fingers and sprinkle it over the letters. Allow glue to dry and shake off the rest of the rice, revealing their name.
Rhonda Franz is an educator and mom of three boys. Her kids like a tub of dry rice almost much as they liking eating cooked rice. As a result of both these activities, her kitchen floors are rarely clean.
I think I always have at least one rice dish in a day, and without that I don’t feel like I have had a proper meal. I have felt like that many times while I am traveling. Yes, we people from South India consume rice more than other parts of India. We make dishes with rice for our breakfast, lunch and dinner.
The most flavorful way of cooking rice in India is to make Biriyani, a dish that originated in the royal kitchens of Mughal emperors. Usually rice and meats mainly lamb, chicken, fish etc. are cooked in gravy and then incorporated with separately cooked rice and arranged in layers just like lasagna sans any cheese but with spices. Hyderabadi Nizams have a few vegetarian versions of biriyani; one is called Tahiri (Tehri) Biryani which is made with vegetables, spices and rice. The second one is qubooli, a flavorful combination of lentil, rice and spices the preparation is most like biriyani.
According to the author of The Emperors Table: The Art of Mughal Cuisine,Salma Husian, Aurangzeb, said to be the most devout of the emperors, was a vegetarian for most of his life. Based on the Rukat-e-Alamgiri, a book with letters from Aurangzeb to his son, there is anecdotal evidencethat the ruler loved qubooli, a type of mega-biryani with rice, split chick peas, dried apricot, basil, almond and curd.
My version of qubooli is different from the book as I didn’t use any almond, holy basil, or dried apricot. It is closer to modern day version. I did use yogurt as in is traditional version. If you want to make it vegan use cashew or any other vegan yogurt. For this recipe you need to cook both split chickpeas and rice separately.
When you cook rice (Riceland Extra long grain rice)you need to make it aromatic using whole spices like caraway, green cardamom, cinnamon stick, bay leaves, cloves and herbs like cilantro and mint leaves. Then make gravy with cooked split chickpeas. Layer the rice and split chickpea gravy alternatively with fried onions, extra herbs and saffron and finally heat them through it once again. Traditionally, you need to seal the pot with dough and cook in low flame which is called “Dum,” an essential part of any biriyani.You can cheat that process with either baking them in oven at 300°F for 10 minutes or even cooking them in a Dutch oven. I used a Dutch oven to finish off cooking qubooli. Make sure not to overcook the rice or split chickpeas or you will get risotto, not qubooli. Any perfect biriyani requires rice should be in separate grains.
Here comes the recipe, even though it requires some preparation, in the end it is worth all the effort. You can‘t get this yummy dish at any Indian restaurants, so give it a try.
1 cup Riceland Extra Long Grain rice ¼ teaspoon caraway seeds
1 inch cinnamon stick
1 clove
2 cardamom pods
½ of one bay leaf
¼ teaspoon salt
2 teaspoons finely chopped cilantro
1 teaspoon finely chopped mint
For cooking split chick peas
1 ½ cup water
½ cup split chick peas/chanadal
¼ teaspoon turmeric powder
For frying onion
Peanut oil for frying
1 ½ cup chopped onion finely
For Gravy
2 tablespoon oil (Use the one in which onion is fried)
1 clove
1 inch cinnamon stick
¼ teaspoon caraway seeds
1 black cardamom
2 green cardamoms
¼ teaspoon cayenne pepper
½ teaspoon garam masala powder
1 green chili
½ cup yogurt
1/2 cup red onion finely chopped
2 teaspoons ginger garlic paste
¼ teaspoon salt or to taste
For assembly
Cooked drained rice with spices
Cooked split chick peas
¼ cup milk
Juice of 1 lemon
½ teaspoon saffron
2 tablespoons finely chopped mint
2 tablespoon cilantro finely chopped
1 tablespoon onion fried oil
Instructions
Cooking rice
Cook rice according to manufacturer’s instructions making sure to add the spices and herbs while rice is cooking.
OR you just add water, spices, herbs and rice and cook until it is almost 3/4th done. Set aside
Cooking split chick peas
In another pot cook split chickpeas with turmeric and salt with 1 ½ cup water.
Cook for about 30 minutes until it is cooked well and soft but not mushy.
Drain and set aside.
Frying onion
Fry onion in peanut oil until it is golden brown in color; you need to use low flame as it burns when you fry in higher flame drain; set aside.
Making gravy
In a pan heat oil and then whole spices like green and black cardamom, cloves, caraway, cinnamon sticks and add chopped onion and green chili.
Add ginger garlic paste and fry for another minutes.
To this add garam masala, cayenne pepper then add yogurt and cook for 30 seconds.
Add cooked split chickpeas cook for another 2 minutes; switch off the flame and set aside.
Assembly
In a Dutch oven add a very thin layer of rice at the bottom. Add the gravy and spread it uniformly.
Then add another layer of rice, top with ½ of lemon juice, half of fried onions, half of saffron milk, half of chopped mint leaves and chopped cilantro.
Then add layer of gravy and finally finish with a layer of rice, rest of lemon juice, fried onion, saffron milk, mint and cilantro leaves.
Finally add oil. Cook it over a low flame for ten minutes with a closed lid.
When you are ready to serve scoop rice from the bottom, that way you get every layer. Enjoy.
Swathi (Ambujom Saraswathy) was born in Trivandrum Keral, Indiaandblogs at Zesty South Indian Kitchen. She loves to explore cuisines from all over the world. She has a weakness for freshly baked bread and is still counting all the recipes she would like to try. After earning her PhD in microbiology and working in Japan, Sweden and the U.S., Swathi is now a Texas stay-at-home mom to two wonderful young kids. Her loving husband is her primary taste-tester who gives an up or down vote for the dishes she makes. Please connect with Zesty South Indian Kitchen’s Social Media Facebook, Twitter, Pinterest,Google Reader and Instagram.
Celebrating the Flavors of Arkansas: Riceland Rice and the Farmers Market
Hundreds of farmers markets and roadside vendors are registered with Arkansas Grown, so odds are great, you’re able to enjoy locally grown produce no matter what part of the state you call home. Cooking and eating locally grown food is beneficial to our environmental and your health. Before I share one of my favorite recipes using local veggies, let’s talk about the benefits of buying locally. It’s important, y’all!
Did you know that for every dollar you spend locally, three dollars is pumped into your local community? This impact is called the Multiplier Effect.
Buying local creates more local jobs. Not only do small business owners hire employees, these are the companies buying local advertising, printing, hiring attorneys, etc. In other words, buying local is a long-term investment in community.
Buying fresh veggies from the local farmer’s market reduces overall environmental impact. Think about it… Oregon apples sold in Arkansas include the cost of transportation, congestion, and pollution. Buying local minimizes and nearly eliminates this. (And I have nothing whatsoever against Oregon apples.)
Local food is fresher, tastier, and in season.
Going to the Fayetteville Farmers Market is one of the best things about Saturday morning. My husband and I typically go without a plan, buy whatever is fresh and in season, and then create supper using what we bought. And lots of times supper includes fresh vegetables—either roasted or stir-fried—and Riceland rice.
Use medium grain rice for risottos.
My Farmers Market Risotto can be used with a variety of vegetables. On our most recent trip to the farmers market, we purchased two types of onions, red bell pepper, and asparagus. (For this dish, I roasted the asparagus separately and served it on top of the risotto.)
Talya Boerner: Cooking From the Farmers Market {Foodie Friday}
Ingredients
Risotto
1 cup uncooked short to medium grain Riceland Rice
2 tablespoons Olive Oil
2 tablespoons Butter
½ cup chopped Green Onion
½ cup diced Yellow Onion
½ cup diced Red Bell Pepper
3 cups Vegetable Broth
Roasted Asparagus
1 bunch of Asparagus spears (10-20 depending upon size)
Olive Oil, just a drizzle
1 tablespoon Lemon Thyme
½ cup grated Parmigiano-Reggiano
White Truffle Oil
Instructions
Risotto
Sauté onion and bell pepper in olive oil and butter for 3 minutes. Add rice, stirring for 2 more minutes.
Stir in 1 cup of broth. Stir and cook until broth is absorbed.
Stir in remaining broth ½ cup at a time. Wait until broth is absorbed before adding additional broth. This is the key to risotto’s creamy texture.
Roasted Asparagus:
Preheat oven to 400 degrees.
Snap ends from asparagus. Place in roasting pan. Drizzle with olive oil. Sprinkle with ¼ cup Parmesan and lemon thyme.
Bake. Turn once. Keep and eye on your asparagus so you don’t overcook.
To serve, divide risotto among pasta bowls. Arrange asparagus on top of each serving. Drizzle white truffle oil. Add remaining Parmesan. Salt and pepper to taste.
Notes
White truffle oil (a light oil infused with bits of truffle) is a splurge, but the flavor added with only a small amount is incredible.
Substitute your favorite in-season vegetables (i.e. mushrooms & peas, broccoli & squash, tomato & basil, etc.) to create your own risotto recipe. Tasty!
Arkansas Women Bloggers member Talya Tate Boerner is a delta girl who grew up making mudpies on her family’s cotton farm in Northeast Arkansas. After thirty years in Texas, she has returned to the state she loves, settling in Northwest Arkansas. Talya draws inspiration from nature and appreciates the history behind food, family, places and objects. She blogs at Grace, Grits and Gardening and has been published in Arkansas Review, Front Porch and several on-line publications. Talya believes most any dish can be improved with a side of collard greens. Her debut novel, The Accidental Salvation of Gracie Lee, is available at Barnes & Noble, via Amazon, and at certain indie bookstores.
There is such a thing called season fatigue. It happens when one season is ending and another begins. Let’s be honest, the fatigue sets in about a month before the new season actually begins. You know that itchy feeling you get when you are ready for fall?
You are done with mowing the grass, washing bug splatters off the windshield, and you find yourself wearing a sweater to work because the weatherman said that it will be in the low 80s today. Think about that. If it is springtime and the weatherman says low 80s, the shorts and tank are donned faster than you can say Off! mosquito spray.
As we tiptoe into the cooler waters of fall, there are a few areas of summer we may still want to hold on to and linger a while before we let them go. The slowing down of summertime we enjoy such as eating outside, grilling, nibbling on smaller plates and chilling over longer conversations.
For today’s foodie Friday, I got to thinking. What would be better than to share a dinner idea that has us transitioning from summer to fall? The ingredients really can be anything but should follow along this format:
GRILLING + SUMMER STAPLE + FALL INGREDENT = #summer2fall
It’s that simple really. I can’t wait to hear what combinations you come up with or dream up. By all means, comment before you actually make dinner. Just be sure to come back and share a photo or two. We’re in this together.
How does a grilled tostada with grilled sweet potatoes and grilled chicken sound, to get you started?
cheese omelets
When I was a kid, my mom made runny, undercooked, boring scrambled eggs. I decided to take matters in my own hands and learned how to 1) make dry scrambled eggs and 2) kicked it up a notch and learned how to make cheese omelets. Never again did I have runny, undercooked, boring scrambled eggs. Thanks mom!
What is your favorite international cuisine?
slow food from France and Italy
I like the country rustic fare from just about anywhere: fresh fish plucked from the sea, lightly but perfectly seasoned, wine with brie and fruit and long conversations, and whole chicken simmered in broth with garlic. I can appreciate fancy food yet I fall in love with simplicity that is delicious.
What is always in your refrigerator at home?
good, grass-fed butter
whole whipping cream
parmesan cheese
farm eggs
large curd cottage cheese
whole milk plain yogurt
brussel sprouts
thyme
minced garlic in a jar (what, you didn’t think I always mince my own garlic, did you?)
What is your go-to ingredients that you use time and time again?
What is a cooking tip that you would like to share with beginning cooks?
Sign up for Cook’s Illustrated because they will absolutely teach you how to cook
When you’re not cooking, what are your favorite pastimes?
kayaking, fishing or just hanging out in the lake, remodeling, landscaping, going for drives with my husband and hanging out with family.
What else would you like us to know about you? I need a clutter-free zone to function properly.
Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.
It’s no secret that our family loves Asian food, especially the deliciousness at our favorite Thai restaurant. In fact, they serve the best spring rolls in town; I’m not even kidding. They’re made with vegetables and wrapped in a crunchy, flaky shell. So flavorful!
I’ve always wondered how to make spring rolls, more so how to get that crunchy, flaky shell. After eating there not too long ago, I decided to come up with my own spring roll recipe. I wasn’t exactly sure what kind of wrap to use; I knew I didn’t want the traditional egg roll wrap. But we were in luck when we visited a small Asian store in Rogers, and they pointed us to a deep freezer full of spring roll wraps. We grabbed a couple packs in hopes of creating our favorite side.
Chicken fried rice is a whole other matter. My husband makes the best fried rice in town. It’s filled with carrots, peas, onions, eggs… It’s chock full of delicious flavors.
We decided to stuff our spring rolls with fried rice… Nothing else, just chicken fried rice in a spring roll wrap.
Then we deep fried every single spring roll in canola oil, transforming each one into crunchy, flaky rolls of fried rice goodness.
I could lie and say we shared them with neighbors… But they disappeared so quickly, that sadly, it was impossible to share the goodness. BUT I’m sharing the recipe with you, so you can enjoy them too. Be sure to grab our recipe for Chicken Fried Rice, a dish that’s even tastier when it’s made from scratch at home. Enjoy!
Mel Lockcuff: Chicken Fried Rice Spring Rolls {Foodie Friday}
Ingredients
5 cups chicken fried rice (made with Riceland Extra Long Grain Rice)
1 pack spring roll wraps
2 tablespoons flour
3/4 tablespoon water
Instructions
Mix flour and water to paste consistency.
Prepare spring roll wraps according to package directions.
Spoon ⅛ to ¼ cup fried rice into corner of each wrap.
Fold said corner over mixture, fold left and right sides in to form a more rectangular shape, and then roll almost to where it’s wrapped tight.
Dab a bit of the flour/water paste to tip of wrap and finish wrapping tightly.
Drop each spring roll into pre-heated deep fryer, or a pan with at least ½ inch canola oil.
Fry ‘til golden brown; remove and drain before serving.
Serve while warm with your favorite sauce.
Notes
And there you have it. This recipe makes 1-2 dozen spring rolls. It’s such an easy recipe to make, especially if you’re using leftover fried rice. Spring rolls make a great snack or side. And warning: They will disappear FAST! So, grab ‘em while you can!
Growing up, we always had a garden. Tomatoes were a family favorite, and we’d eat tomato sandwiches like they were going out of style. That and corn on the cob. Of course, chocolate always reminds me of my Grandma Atkins. She always had something sweet and delicious waiting for us on her kitchen counter, much to my mom’s dismay I’m sure. It usually involved chocolate, because as Grandma liked to say, she and I were fellow choco-holics. But she also made me eat my veggies, and I still have never been able to make creamed peas and potatoes quite like Grandma’s. Of course, a good burger reminds me of my Grandma Delaney. She raised cattle, and all it seemed she ever made, or even had in her freezer/fridge, were hamburgers. To this day, I LOVE a good burger.
What is your favorite international cuisine?
Our family loves Asian food, especially Thai. But I think my personal favorite would be Mexican food. I could eat enchiladas, tacos, flautas, and tamales for breakfast, lunch, and dinner all day every day. My mouth is starting to water just thinking about it.
What is always in your refrigerator at home?
We always have milk, eggs, butter (real butter), our favorite Black Cherry Greek Yogurt, ketchup, and cheddar cheese in our fridge. Of course, I usually have a bag of chocolate chips lurking around in the freezer part too (One can never run out of chocolate chips; it would be a travesty).
What is your go-to ingredients that you use time and time again? Butter. Definitely butter. It used to be margarine, until I experienced the difference a good stick of butter can make.
Do you have a favorite food indulgence?
Cheesecake has always been a favorite, especially Raspberry White Chocolate Cheesecake with a chocolate cookie crust. And then again, I love a good, homemade chocolate chip cookie.
What is your most used cookbook?
There are a few, honestly. Both the family cookbook binder we received as a wedding present and my Grandma’s recipe box are precious to me, and I’ve used them time and again. Of course, I also love my Pennsylvania Grange cookbook Dan’s grandmother gave us when we got married. And I love the old school fundraiser cookbooks my mom used to submit recipes to, as well. All my favorites seem to center around family.
What is your favorite kitchen gadget?
Definitely my KitchenAid mixer. I don’t know what I ever did without it. I use it for EVERYTHING, from mixing up bread to making cookies.
Do you have a favorite food indulgence? What is your go-to ingredient that you use time and time again? What is your favorite food meal to cook at home?
Chicken Enchilada Skillet Casserole… or Chicken Tacos.
What is a cooking tip that you would like to share with beginning cooks?
Don’t be afraid to branch out and try new things, whether it’s a new ingredient, a new kitchen tool, or a new recipe. Experimenting is a HUGE part of learning to cook.
When you’re not cooking, what are your favorite pastimes?
I’m a homeschool mom and a full-time business owner, so both keep me pretty busy. I love to read, craft, work on DIY projects, watch movies, garden and spend time in the great outdoors. We absolutely love traveling together as a family, especially when it involves a good road trip, exploring back roads and wilderness camping. And while I’m waiting for the new season of Call the Midwife, I love watching old re-runs of The Middle.
What else would you like us to know about you?
Thank you for allowing me to share a recipe and a little piece of my world with you!
Mel is a wife and homeschool mom to 2 boys, as well as a lifestyle and travel blogger. She and her family live in Northwest Arkansas. Mel blogs at Adventures of Mel, where she loves to share adventures in crafts, food, travel, DIY, natural living, backyard escapades, and more. She recently published her first eBook, Blog Design Elements of Success. Her work has also been featured on Only in Arkansas, Visit Rogers Arkansas, Great Day Farms, and 66TheMotherRoad Magazine.
Connect with Mel: Adventures of Mel
http://instagram.com/mellockcuff
http://facebook.com/adventuresofmel
For anyone living a gluten free lifestyle, pizza is more than likely missing from their food options. Traditional pizza was omitted from my diet until Robin DeVore of Riceland Foods recently divulged such a thing as a rice based pizza crust.
This recipe is easy, healthy and inexpensive to prepare and will have you thinking outside of the pizza box using rice. And September happens to be National Rice Month so let’s celebrate one of America’s favorite foods.
Preheat the oven to 400?F.
Gluten Free Rice Pizza Crust
2 cups of uncooked rice (long grain or short grain rice or brown rice) Cook as directed in a medium saucepan and tight lid* and set aside to slightly cool.
2 large eggs
1 cup shredded mozzarella cheese
1 teaspoon cayenne hot sauce or sriracha (add more or less depending on your taste preference)
In a mixing bowl, combine and mix well the cooked rice, beaten eggs and mozzarella cheese and cayenne pepper sauce or sriracha.
Transfer the rice mixture to a lightly greased 12-18-inch pizza pan ensuring to cover the bottoms and the sides.
Bake crust in a preheated 400?F oven for 10-12 minutes or until set and slightly golden brown.
Remove from oven and cool before adding toppings.
Tasty Simple Pizza Sauce
My grandmother always stressed simplicity in recipes to enjoy all the flavors mother nature offers. She taught me this recipe more than 40 years ago and it pairs nicely with this rice pizza crust.
1 can (32-ounce) of whole or diced tomatoes (I used a can of fire-roasted whole tomatoes)
6-8 garlic cloves, roughly chopped
2 teaspoons balsamic vinegar
1 teaspoon olive oil
salt to taste
pepper to taste
Combine the entire can of tomatoes, garlic, vinegar, a dash of salt, some pepper and olive oil in a food processor or blender. Blend the ingredients until the sauce is pureed. Taste and add salt and pepper to your liking. This sauce is ready as is. Cooking is not necessary.
Assemble Your Pizza
Gather your favorite vegetables, herbs and pizza toppings such as kale, mushrooms, onions, olives, red pepper, basil, parsley, mozzarella and parmesan cheeses. Be as creative and use what is on hand.
Spread half of the prepared pizza sauce onto your cooled-to-the-touch pizza crust. Layer 2-3 cups shredded mozzarella cheese and 1/2 a cup of parmesan cheese onto the sauce. Begin adding your coarsely chopped toppings.
Bake the assembled pizza 20 to 30 minutes until the pizza edges are golden brown and the cheese is bubbly. Remove from oven and serve.
*Are your attempts to cook rice inconsistent or unsuccessful? Check your lid for a steam hole at the top or on the sides. Locking the steam into the cooking process ensures properly cooked rice. Robin shared this tip with me, and my rice has been perfect every time.
Are you or anyone you know gluten free? Do you have substitutes for some of your favorite foods? Tell us about your experience in the comments.
In 2007, Arkansas Women Blogger member Kellee Mayfield and her family moved to Lake Village. Kellee was quickly given the nicknamed “Kelly Jo” and the name stuck. As an Oklahoma native, Kelly Jo writes about living in very southeast Arkansas and the Mississippi Delta which has been penned the most Southern place on earth. She also shares her art as well as the art of resourcefulness as being the key to really small town living. Kellee is a mother, wife and is in sales representative and clinical specialist for a medical device company. And she has a Southern drawl. Catch up with Kellee Jo at Delta Moxie, Instagram, Twitter and Periscope.
Four years ago, in July of 2011, my husband and I served in Kenya on a short term mission trip. We had no idea how the Lord would use two weeks in East Africa to change the trajectory of our lives. It was in Kenya, where the Lord first called my husband to ministry. It was in Kenya, where the Lord solidified our call to adoption. It was in Kenya, He started teaching us to prioritize our lives to honor Him. The Lord tied our hearts to this country.
Most recently, I have joined the American staff of African Christian Outreach. I leave September 28 to spend 2 weeks in Kenya working along side our Kenyan staff to vision forecast, plan and pray for the next steps the Lord wants us to take in East Africa and beyond. Kenya is most commonly known for child slavery, orphans, poverty and most recently- terrorism. But Kenya is also a beautiful country, rich in color, love, and flavor.
I am certain your taste buds will love this authentic Kenyan dish as much as I do.
2 hot chili pepper, minced (add an extra pepper for more heat)
2 tablespoons chopped fresh garlic
2 tablespoons ginger (I prefer fresh ginger)
1/4 cup olive oil
1 tablespoon curry powder
1 teaspoon ground cumin
2 cups tomato sauce
2 cups coconut milk
1/2 cup cilantro
Instructions
In a blender or food processor, mix together onion, chilies, garlic and ginger. Mix/blend/process until all the lumps are gone and the sauce is smooth.
Heat olive oil in a large skillet over medium heat.
Add processed sauce, cumin and curry powder to the warm olive oil stirring frequently to heat thoroughly and prevent burning.
Mix in the tomato sauce and allow to simmer over low heat for an additional 5 minutes.
Finally add in the raw chicken and coconut milk. Keep cooking temperature on low, stir well and cover.
Cook until chicken is thoroughly done and tender anywhere from 30-60 minutes.
By Katie Clifton
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
My mouth is literally watering just thinking about all of the flavor in this chicken dish. I love spicy food, my husband not so much. I tell him often that he has a “baby mouth”. If you also have the spice capacity of an infant, then back off on the hot chili peppers. If you like to sweat while you eat, you will want to add all three.
Mix together rice, coconut milk, water and sea salt in a large pan.
Cook rice mixture over medium heat until it is boiling, stirring occasionally.
Reduce the heat, cover and simmer until the rice is done, approximately 20-25 minutes.
Before serving rice, add in the additional 2 tablespoons of coconut milk and fluff with a fork.
Notes
Spoon the Coconut Rice onto a plate and top with a heaping spoonful of Kenyan Chicken Curry.
Serve and eat while warm.
By Katie Clifton
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
If you are quick in the kitchen, you should have about 15-20 minutes of down time while you wait for each dish to completely cook. This would be the perfect time for you to visit www.acokenya.org. (Yes, I know. Shameless plug.) You can learn more about our ministry in East Africa and learn how you can become a mission partner. If you would like to serve with us next summer, please contact me so that we can turn your hopes into a reality.
Enjoy the aroma and flavor of East African cuisine.
Getting to Know Your ARWB Foodies What food reminds you of childhood? Growing up I spent a lot of time with my grandparents. They gardened and my grandmother refused to buy anything she could grow herself. When I think of my favorite childhood foods I remember my taste buds falling in love with fried okra, corn bread, turnip greens, squash and eggplant. These aren’t typical foods that kids love but I have fond memories of sitting at the kitchen table with my grandparents and them being so proud of me for trying their vegetables. I have always wanted to cook like my grandmother. I think she is a big reason I enjoy cooking for my family now.
What is your favorite international cuisine?
My favorite international cuisine is sushi. Hands down. I love fish and seafood, but when I think of Japenese cuisine I also think of art. It is as satisfying for me to look at, as it is for me to eat.
What is always in your refrigerator at home? My refrigerator always has eggs, bacon, vegetables and apples. I can pretty much mix together a fast meal with these ingredients. Fast dinner ideas are a staple for our busy family.
What is your most used cookbook? My most used cookbook is the one my grandmother made for me. It is a purple 3 ring binder a spiral notebook and post it notes used as divider tabs. She added recipes for my most favorite foods and gave me space to add more o my favorite recipes. I cherish my cookbook.
What is your favorite kitchen gadget? Ha! My favorite kitchen gadget is my coffee pot. There are seasons in life where my coffee pot has by far been used more than anything else: colicky babies, my husband in seminary, a toddler with sleep disorders. A coffee maker is an absolute necessity.
Do you have a favorite food indulgence? I love having the opportunity to have a date night with my husband and visiting new restaurants. We do not do it often, but we both love visiting restaurants that are making a name for themselves locally by hiring top chefs and creating unique food and flavor combinations.
What is your go-to ingredient that you use time and time again? Garlic. Fresh or ground garlic is used almost daily in my kitchen.
What is your favorite food meal to cook at home? I love making large meals for my family. All of my kids are great chicken eaters so I enjoy finding new recipes for chicken, making green beans with bacon, creamed potatoes, and adding fresh fruits. This type of meal gets everyone in my family excited to eat since it consists of their favorites. What is a cooking tip that you would like to share with beginning cooks? If you can read you can cook. Do not be afraid to try spices and dishes. Find cookbooks and websites that offer meals you enjoy eating and begin there.
When you’re not cooking, what are your favorite pastimes? I’m a mom to 4, a business owner and a missions advocate. My husband works full time and is also a bivocational church plant pastor. Our lives feel like a merry-go-round most of the time. So, I think taking time for myself is very important (although rare at times). My favorite hobby is running. It is therapy for me. It relieves stress, helps me feel better and encourages me to fuel my body better as well.
What else would you like us to know about you? I am thankful for the opportunity to share some of my favorite recipes with you.
ARWB member Katie Clifton is a native Arkansan. She serves as the Missions Advocate for African Christian Outreach and is a church planting pastor’s wife at Renew Church in Benton. Katie advocates for adoption and building bridges for interracial unity within her community. She is a Jesus lover, writer, speaker and lover of all things flea market. You can find Katie’s writing at Mire and Manna.
In the early 1980s, I loaded all my belongings in my yellow corvette (for realz) and headed to Texas. Moving was simple when my belongings consisted of clothes and a bulky stereo.
Today? Not so much. Moving back to Arkansas thirty-three years later is a tad more challenging. There are certain things that can’t be transported by a moving company across state lines. Obvious things like hazardous chemicals, but bourbon and wine? Hmmm. And my plants! Huh? Yeah, I’ll be the crazy person driving a carload of ferns and herbs to Arkansas.
What about food, you ask? Although pantry foods can be moved, I’d rather fill the expensive moving truck with other things. So in light of this food issue, for the past month I’ve been on a mission to cook only from our freezer and pantry. Thus, every night is a pantry raid at our house. I create whatever I can, using what’s on hand. And what’s on hand often includes rice.
Seriously.
Apparently I have been stockpiling rice. Arkansas rice to be specific. My family farms rice in Northeast Arkansas, so when I eat Riceland Foods rice milled in Stuttgart, Arkansas, I am buying local. That makes me happy deep in the heart of Texas.
This cheddar rice soufflé (tweaked from my grits soufflé recipe) served as our main supper course one night last week. The soufflé part of the equation combined with rice made the dish light and fluffy. Although this is not a difficult recipe, there is planning involved so set aside two hours for prep, stovetop cooking, cooling and baking. The final result is well worth the effort. I’ll be making this cheddar rice soufflé again soon.
Melt butter on low heat in a heavy saucepan. Add flour. Stir until smooth. Gradually add milk. Heat until thick and bubbly like gravy.
Add rice and all remaining ingredients except eggs. Stir over low heat until mixed well. Mixture will be thick.
Remove pan from heat and let cool for at least thirty minutes.
Beat egg yolks on high speed until lemony yellow color.
Add egg yolks to cooled rice mixture and mix well.
Beat egg whites until stiff peaks form.
(When beating egg whites, make sure there is no water, oil or yolk residue inside your mixer. Even a drop will affect your whites. Egg whites should be at room temperature before beating.)
Gently fold egg whites into rice mixture.
Pour into 1 ½ quart ungreased casserole dish. Bake at 325 degrees for approximately 50 minutes (ovens vary) until knife in center comes out clean and top has a nice golden color. (During baking, resist opening the oven to peek at your dish.)
Serve immediately.
Notes
This is a great way to use leftover rice too!
By Grace Grits and Gardening -- Talya Boerner
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
As the daughter of an Arkansas cotton farmer, Talya grew up making mud pies and does her best thinking wearing gardening gloves. Although she has lived in Dallas since college, she has a continued passion for the Mississippi Delta and returns home to the family farm often. Talya freelances for Front Porch, Bourbon and Boots, East Dallas Advocate and Only in Arkansas. She is working on several writing projects including her first novel. Follow her heartfelt stories about food, farm, garden and life at Grace Grits and Gardening.
The winner of our Giveaway for two Bacon Bowl tickets from Petit Jean Meats is Keisha P. Congrats. Petit Jean Meats will be in touch.
A few months ago, I subscribed to Plated, a grocery delivery service. Each Monday, I pick from seven meal options (four meat and fish options, three vegetarian options) for delivery the following week. I usually order two servings of two different meals for Wednesday delivery. It’s such a time-saver. All the fresh ingredients for a delicious home-cooked meal are delivered to my doorstep, and I get to do the fun part — COOK!
Last night, I made four servings of the Pork and Pineapple Stir-Fry with Napa and Purple Cabbages and Basmati Rice.
Cook Rice -- In a small pot, bring basmati rice, 2 1/2 cups water, and a pinch of salt to a boil over high heat. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover, flush with a fork, re-cover and set aside.
Prepare Ingredients -- Meanwhile, drain diced pineapple. Rinse pork, pat dry with paper towel, and cut into 1-inch cubes. Mince garlic. Rinse Napa cabbage and cut crosswise into 1/4-inch slices.
Cook Pineapple -- Heat a large pan (I used a wok) over high heat. When pan is just smoking, add pineapple and cook, stirring, until golden brown, about 2 minutes. Remove from pan with a slotted spoon and set aside.
Cook Pork -- Add 1 tablespoon canola oil to pan from pineapple over medium-high heat. Season pork on both sides with salt and pepper. When oil is simmering, add pork and cook, stirring occasionally, until browned on outside and cooked through, about 8 minutes. Remove from pan and set aside.
Cook Cabbage -- Add garlic and crushed red pepper, if desired, to pan from pork over medium heat. Cook until garlic is golden, about 1 minute. Add Napa and red cabbages and cook until soft, about 2 minutes. Return pineapple and pork to pan and stir to combine. Add soy sauce and rice wine vinegar, stir, and simmer until liquid is absorbed, about 1 minutes.
Plate Stir-Fry -- Taste stir-fry and add salt and pepper as needed. Divide rice evenly between four plates and top with stir-fry. Serve hot.
By Stacy Valley
Adapted from Plated. com
Adapted from Plated. com
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
My name is Stacey Valley. I’m a wife, mother, and public health professional with a horrible sweet tooth. My life is quite beautifully ordinary and at the same time more than I could have ever imagined. I blog to express my feelings, share photos and recipes, and occasionally rant about health issues or the craziness of juggling motherhood, marriage, and making a living. My life’s motto is “Live big. Love deep.
If you’d like to try Plated for yourself, here’s a link for TWO FREE PLATES: at Plated Com. It is kind of expensive, but considering the time savings, I think it’s totally worth it. If you try it, please let me know what you think”
Gluten-Free Chocolate Chip Muffins {Foodie Friday} Written by Kelly Peterson of Kelly’s Pink Bicycle.
I’m not a gluten-free expert. In fact, if there was a level below novice, I’d be in that category. But we have recently found that my husband appears to be somewhat gluten-intolerant, and since I love him very much I am learning to cook with his needs in mind.
However, gluten-free baking is INTIMIDATING. I didn’t realize how many different types of flours existed until I began scanning through gluten-free recipes for bread, donuts, pastries, and cakes. I’ve been sticking to lots of rice and vegetable dishes because they’re healthy and easy to make, but this past weekend I decided to venture outside my comfort zone and bake.
I decided to start small with my version of gluten-free chocolate chip muffins, adapted from a recipe from Arrowhead Mills. You could easily make them bigger (they’re pretty small) by filling the muffin tins all the way to the top, and lengthening the oven time to 25 minutes or so. You could also do all kinds of fillings – I used chocolate chips and dried cranberries, but I bet they’d be amazing with blueberries, chopped apples, shredded coconut, or even crunchy peanut butter!
My husband gave them a thumbs up, and he’s a pretty picky eater. I hope you like them!
Gluten-Free Chocolate Chip Muffins (makes 15)
Ingredients
2 cups gluten-free baking mix (I used Arrowhead Mills Gluten-Free Pancake & Baking Mix)
1 tsp baking powder
1 tsp xantham gum
3 Tbsp milled flax seed
1 egg
¼ cup honey
¾ cup water
¼ cup unsweetened applesauce
1 tsp vanilla
¼ cup gluten-free chocolate chips
¼ cup chopped dried cranberries
Directions
Preheat oven to 350 degrees.
In a medium-sized bowl, mix together the first 4 ingredients.
In a small bowl, mix together all wet ingredients (egg, honey, water, applesauce, and vanilla)
Pour liquid mixture into bowl with dry ingredients and mix only until lumps are gone.
Mix in the chocolate chips and cranberries (don’t over mix!).
Fill oiled muffin tins ¾ full with muffin mixture. The mixture will be thick.
Bake for 17-20 minutes, or until the tops are golden brown.
Kelly is in love with her husband, her cookbooks, and her bread machine. When she’s not reading The Hunger Games or trying to sprout her own lentils, she can typically be found spending way too much time on Facebook and Twitter. You can read more at Kelly’s Pink Bicycle.
Getting to Know Your ARWB Foodies
