Rice pudding

Rice pudding is something we eat a lot of in Sweden for Christmas but I like making it as a special treat too. I like raisins in my rice pudding and I like it made with a hint of whipped cream to make it specially fluffy and rich.

¼ cup raisins

½ cup white basmati rice

2 cups almond milk

2 tbsp. agave nectar

½ tsp. salt

½ vanilla beans, seeds scraped

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

½ cup Mimic whipped topping

Combine rice, almond milk, agave nectar, salt, vanilla bean seeds, cinnamon, and cardamom in a medium saucepan and bring to a boil stirring constantly. Reduce to a simmer for about 20 minutes, stirring often. Rice is done when it’s soft. Let it cool for 5 minutes and then fold in whipped topping and raisins. 

Late night dinner for one

On Tuesday night after I had cleaned up the kitchen and was ready to head to bed I got a text from my late working husband asking if there were any dinner leftover for him. Unfortunately I didn’t expect James to eat at home so there was no food left for him. I felt bad for him and went to work to cook a dinner that would be satisfying, nutritional and very quick since it was so late.

1 tsp coconut oil
1/2 cup zucchini, sliced thin

½ cup kale, chopped

½ cup cooked kidney beans

Salt to taste

1 cup cooked rice

Sweet and spicy chili sauce

Heat oil in a wok on medium heat and sauté zucchini for 2 minutes. Add kale and cook until wilted. Add salt according to taste. Add kidney beans and let them get hot. Pour the veggie and beans over the cooked rice and drizzle the chili sauce over.

Cheesy Brown Rice Pilaf

Both kids were home yesterday all day because Bella has strep again sighL Bella wanted rice so I made rice and vegetables for lunch, which may sound, quit boring but think again because it was delish.

1 tbsp. canola oil

1 garlic clove, grated

½ cup grated rutabaga

1 cup broccoli crowns, chopped

A few green or purple beans, tops and ends cut of and then cut in smaller pieces

1 cup brown rice

2 ½ cup water

Turmeric

Salt & pepper to taste

½ cup grated cheese (I used Ste Martaen cashew cheese)

Heat oil on medium heat in a saucepan. Sauté garlic for a minute. Add rutabaga, broccoli, and green beans and cook for 2-3 minutes. Add rice, turmeric, salt and pepper and stir in the water. Cook rice until done, about 30-40 minutes and add more water as it gets too dry.  Fluff rice with a fork and add stir in cheese right before. serving. 

Yellow lentil dahl and lemon rice

Here is the recipe for the dahl and lemon rice I made the other day. Today is a cold a gloomy day, served best at home with a cup of hot tea. Noah woke up not feeling very well at all so I know my day will be long. Poor baby, his cheeks are all red and he’s miserable. I wish I could take it way for himL

Dahl

1 cup yellow lentils, washed thoroughly and drained

3 cups water

1 bay leaf

1 tsp. turmeric

1 tsp. salt + more if needed

1 tsp. cumin seeds

1 tsp. cardamom

1 tbsp. olive oil

2 tsp. brown mustard seeds

1 tsp. red jalapeno pepper, minced

Combine water, lentils, salt, bay leaf, turmeric, cumin seeds, and cardamom in a large saucepan and bring to a boil on medium heat. Remove the foam on top throughout the cooking. Cook lentils until soft, about 20-30 minutes. Heat oil in a frying pan on medium and add mustard seeds and jalapeno peppers. Let them sizzle for 3 minutes. Add oil and spice mix to lentils and cook another 5 minutes. Remove from heat and let soup rest for 5 minutes before serving.

Lemon rice

1 cup white basmati rice

2 cups water

1 tsp. salt

Juice from ½ lemon

Grated peel from 1 lemon

2 tsp. dried dill

Bring water to a boil in a saucepan and add rice and salt. Cover with lid. Bring to a boil again and reduce to low. Cook for 15-20 minutes until rice is done. Add lemon juice, grate and dill and fluff with a fork.

Wild rice salad with a quick pickled onion

I posted late today and I apologies but life is hectic because now everyone in the family is sick so a lot of extra work on my part.

The combination of hot and cold is marriage made in heaven in my opinion .So this warm flavorful wild rice and mushrooms mixed with a refreshing salad and topped with a fun pickled onion is one of my favorite ones. Wild rice actually is not rice at all but rather a grass. It’s very nutritional with protein, minerals, B vitamins and folic acids.

Rice:

1 cup dry wild rice

1 ¾ cups water

dash of salt

Combine rice, water and salt in a saucepan and bring to a boil. Cook for 30-40 minutes on medium heat until done. Set aside to rest for a few minutes and then fluff it with a fork.

Pickled onion:

½ cup very thin sliced red onion

½ cup hot water

½ tbsp. agave nectar

pinch of salt

1 tbsp. raw apple cider vinegar

Combine everything in a small bowl and let pickle for 10-15 minutes.

Dressing:

1 tbsp. hemp or flax seed oil

½ tbsp. apple cider vinegar

½ tbsp. honey mustard

1 tsp. agave nectar

Herb salt to taste

Black pepper to taste

Mix in a bowl

Salad

1 tbsp. olive oil

1 garlic clove, grated

1 cup shiitake mushrooms, stems removed and sliced

2 cups arugula

1 small grated carrot

1 handful sherry tomatoes

A few raw almonds, chopped

Heat oil in a skillet on medium heat and cook mushrooms in a single layer until browned, flipping them once. Combine all vegetables and toss with dressing. Blend in the rice and mushrooms serve with pickled onions and chopped almonds on top. Yum!

Chanterelle risotto

I have all these dried chanterelles I got in Sweden where they grow literally outside every home. I rarely buy these yummy gourmet mushrooms here in the US so when I'm back in Sweden I get some and dry them to be able to store them for a longer time. It's such luxury to have them for special occasions and last night I made a chanterelle risotto. Off course this dish can be made with any mushrooms, fresh or dry.

1 tbs canola oil
1/4 tbs shallot, minced
2/3 cups chanterelles or other mushrooms
3/4 cup grated sweet potatoes
1 cup Aborio rice
3 cups vegetable broth
3/4 cup chopped kale
1/2 cup grated cheese ( I used rice cheese)
Salt & pepper to taste


Heat oil in a skillet on medium heat and sauté shallots for one minute. Add mushrooms and cook for another 3 minutes. Now add rice, 2 cups of the broth and bring to a boil. Cook for 20 minutes adding more liquid when it seems dry and stir often. Fold in the chopped kale and cheese before serving. Add salt and pepper.

Fried rice

Today was a great day because I got to spend time with two of my very dearest friends. It couldn't just get any better after that so here I'm sitting and just feeling so happy and satisfied. Both my friends are moms of two wonderful children and knows the ups and downs of motherhood and that is just a bonus. Thank you Ulrika and Molly for being so amazing.

Since one of my friends dates was in the evening I made dinner for my kids before I left. I used leftover rice I made fried rice and it was wonderful and both kids loved it. Fried rice is so easy and you can add any vegetables you have available. I also added cubes of cheese and beans for extra protein.

1 tbs canola oil

2 garlic cloves, grated

1 large carrots, peeled and sliced

1 cup broccoli, cut into small florets

1/2 cup yellow peppers, diced

1/2 cup water

2 tbs tamari or Bragg's liquid amino's

1/2 cup garbanzo beans

1/4 cup dried figs, minced

1/2 cup cheese, cubed

1/2 tbs curry powder, maybe more if you like it spicy

1 cup cooked white rice

Heat oil in a wok on medium heat. Cook garlic for 1 minute. Add carrots, broccoli, corn, water, tamari or Bragg's and curry and reduce to a simmer for 5-10 minutes, until vegetables are soft. Add garbanzo beans, figs, cheese and stir in rice.

Lemon risotto with marinated beans

Wow I feel great today because Noah slept 10 hours last night before waking up and then went back to sleep for another 2 hours. I'm sure it will not last but I'm using this new found energy I have today and got a lot of things done.

I was so happy that today I had leftover neatballs for yesterdays dinner so I made a neatball sandwich for lunch. It's funny how kids changes you. For instance I used to hate eating leftovers and now I'm happy if I have some because it means I don't have to cook lunch. I forgot to post a picture of Bella's happy face when she realized what we were having for dinner so I'm posting it today instead. My sweet girl who was digging into her pasta looking for the pieces of neatballs I had cut up and put in. I'm continuing my Italian cooking theme with lemon risotto for dinner served with marinated beans. Risotto is a super easy and fast dish to make which most kids tend to like. I serve it with veggies and beans for a complete nutritional meal.

1/2 cup shallots, diced

1 tbs olive oil

1 cup arborio rice

2-2 1/2 cup vegetable stock

Grated lemon peel from 1/2 lemon

1 tbs lemon juice

1 tbs dried thyme

Heat oil in a skillet on medium heat. Cook onion for 3 minutes not letting them brown. Add rice and stock and simmer on medium heat for about 10 minutes or rice is soft. Stir often and watch out so the rice wont burn in the bottom of skillet. Add more stock if it seems dry. Add lemon peel, juice and thyme.

Risotto

Today Bella had a play date with two beautiful girls from her class. I made lunch for everyone which was risotto and banana ice cream for dessert. Risotto is such easy dish to make but require you to stay by the stow until it's done. It's an Italian dish, high starch rice cooked with a broth to a creamy consistency. It's perfect for kids because creamy rice, what's not to like?

1 tbs olive oil

1/2 cup green onions, diced

1 1/2 cup arborio rice

1 /2 vegetable bouillon cube, crumbles

3 cups water

1/2 cup cheese (I used Daiya mozzarella cheese)

Salt & pepper to taste

Heat oil in a frying pan on medium heat and satay onion until glossy, about 2 minutes. Add rice, bouillon cube and 1 cup of water. Blend well and simmer. Stir often and when it seems dry, add more water and repeat until rice is cooked. You might need more or less water. When rice is soft, add cheese, salt and pepper and blend. Serve immediately!

Kitchari

Kitchari is an easy digestible, nourishing ayurvedic dish made with rice and lentils. My family absolutely loves this dish and I have to admit I don't make it enough. This is my version of this amazing and very easy to cook dish which has helped with some of those not so fun pregnancy symptoms. This dish is also good if you are recovering from an illness or having stomach problems.

Kitchari with cauliflower

3 cup cauliflower, cut into smaller pieces

1 tbs canola oil or ghee

2 tsp ginger, grated

1 garlic clove, grated

2 tsp fennel seeds

1 tsp coriander powder

2 tbs Bragg's liquid amino's or light soy sauce

1/2 cup green lentils, rinsed

3 cup water

1 cup white basmati rice

Heat oil in pot on medium heat, add spices, garlic and ginger and sizzle for 1 minute. Add cauliflower and satay for 1 minute. Add lentils, bragg's and water and simmer for 5 minutes. Add rice and cook 10 minute or until rice and lentils are done. Add more water if it seems dry but do not stir as this can make mash everything.

Creamy vegan risotto

I had cravings for risotto today but had no risotto rice so I used white basmati rice and it worked as well. I also had no non dairy cheese so I used some soy creamer to make it creamy and it worked really well. I tried using read lentils in the risotto to make it more filling and that was yummy.
Risotto 4 servings
1 cup white basmati rice
1/4 rinsed red lentils
1/2 cup white wine
1 shallot, diced
1 cup carrots cut into coins
1 tbs canola oil
2,5 cups of hot water ( you might not need all water)
2 tbs soy creamer or soy sour cream or soy cream cheese.
dill
salt & pepper

Heat oil in a wok and add shallots and satay until soft. Add rice and lentils and blend. Add wine and half of the water and bring to boil on low heat. After 10 minutes add carrots. Cook everything until soft, adding little bit of water at the time. When done add cream and blend well.