White Rice

            White rice is polished rice.  Polishing removes the hull and the bran.  It is more processed and has less fiber and nutritional value.  In most households white rice is most common.  It is very versatile in its uses and in combining flavors. 

 

Long grain rice (such as basmanti and jasmine) is all-purpose rice and makes fluffy rice.  Long grain rice is commonly used steamed as a side dish.  It is often mixed with seasonings and vegetables.  It can be cooked twice as in Spanish rice or fried rice.

 

Long grain on the left and short grain
on the right.  Generic long grain
and arborio on thee right

Short grain rice is shorter and wider.  Varieties of this rice are arborio, carnaroli, Valencia, and bella.  It is used for dishes like risotto, pudding, sushi and paella.  These are dishes that are creamy or dishes that the rice is shaped.

 

Left over rice can be added to soups, pancakes and waffles, main dishes, side dishes and desserts.  It can be used in appetizers, formed in balls and cups.

 

This Week’s Challenge – Try serving rice in a new way

 

            Rice is often served by itself in its fluffy state or mixed with other ingredients.  This week’s challenge is about presentation.  Think of a new way to present your rice.  It can be part of a dessert in a parfait glass, molded into shapes with molds, cookie cutters or my hand.  There are many appetizers that use rice as cups filled with something delicious or rolled into balls.

 I made a rice ring.

I cooked long grain rice in the rice cooker.

I took a ring mold.

I lined the mold with foil, making sure
that t tightly fit the mold and over
lapped the edges

I spoon the cooked, hot rice into the mold.

Tightly packed the rice.

 

Then inverted the mold on the serving dish/

 

Tip for this Week – Hand Shaping Rice

 

            Rice will stick together with little pressure.  Allow the rice to cool enough to handle it.  Wet your hands with water.  Place a small amount of rice in your hand and roll it into a ball.  It can be shaped in to rectangles and triangles, as well as balls and rolls.  Try rolling your shaped rice into sesame seeds, chopped nuts, freshly chopped herbs, or colorful spices like paprika or turmeric.  Ingredients can be hidden in the center for molded shapes, like a piece of meat, cheese, mashed beans or other vegetables or pickles.  Rice shapes can be dipped in batter and deep fried.  So get creative and invent something.

 

This Week in Punkin’s Kitchen

 

Green Rice

 

Green Rice in a casserole.

1 pack Broccoli, frozen chopped or one bunch fresh chopped

1 C      Rice, cooked with chicken bouillon cubes (3 C cooked)

3          Eggs, beaten

¼ C     Butter or margarine

¾ C     Onion chopped

1 can  Cream of mushroom soup

1 can  Cream of chicken soup

1 ½ C  Cheddar cheese, grated

2 cans  Chicken or  2 C boiled chicken

            Salt and pepper to taste

 

The ingredients

1.    In a skilled sauté the onions in the butter until the onions are nicely browned. 

 

In stead of using canned chicken, I dice two chicken
breasts and cooked them in chicken broth.

I reserved the broth using it to cook the rice.

 

2.    Mix the all the ingredients together.

 

Rice, chicken and onions.

The chopped leftover broccoli is added.

In a separate bowl I blended the eggs, soups
and melted butter.  Pour over the rice mixture
and stir to combine
 

 

3.    Place in a prepared casserole dish.

 

Spread it evenly in the baking dish.

Top with cheese and bake until hot and bubbly.

 

4.    Bake at 325 degrees for one hour.

 

 

Chocolate Rice Pudding

 

½ C     Rice, uncooked

¼ C     Cocoa

½ C     Sugar

1 t        Cinnamon, ground

½ t       Salt

3 C      Milk

1 t        Vanilla

 

The ingredients

5.    Mix the rice, cocoa, sugar, cinnamon and salt in a double boiler.

I used calrosa rice for this.  It s a short grain
rice used for Japanese cooking.

Mix the rice, sugar, cinnamon, salt and cocoa

Ad the milk and blend

Place the double boiler over a pan of boiling water,

 

6.    In a pot that fits the double boiler, bring water to a rolling boil. 

The double boiler should fit the pot so that the
bottom does not touch the water.

The pot lid fit the double boiler. 
I Allowed the milk to begin to boil,
reduce the heat to low and covered it

 

7.    Add the milk to the rice mixture and mix well.

8.    Place the double boiler over the water and cook one hour and 20 minutes, stirring occasionally. 

The pot covered.

I stirred it every 15 minutes.  The stirring is
important to prevent scorching and lumping.

It will thicken s the rice cooks.

 

9.    The milk should be absorbed and it should have a nice pudding texture.

Allow to cool slightly before adding the vanilla.

 

10. Remove the double boiler from the water and cool slightly.

11. Add the vanilla and mix well.

12. Refrigerate until serving.

13. Serve with thin cream or whipped cream.

 

Make 5 servings of ½ C.

 

I found the recipe in my grandmother’s recipes.  It is from Delicious, Quick, Easy Riceland Rice Recipes, copyrighted 1952

 

Fish of the Week

 

Tuna a la King

You will need to make a white sauce, or béchamel sauce.  See the posting on September 15, 2016.

Tuna a la King served over a rice ring

 

2 T                   Butter, unsalted

½ C                 Onions, finely chopped

3 T                   Flour

3 C                  Milk

Salt  and pepper to taste

1 t                    Thyme, dried leaves

1 lg. can         Tuna or albacore

½ c                  Peas, frozen

½ c                  Corn, frozen

 

The ingredients

I used albacore juice and all.

 

1.    In a large skillet melt the butter and sauté the onions until soft.

2.    Add the flour and make a roux, cooking to the blonde stage.

3.    Slowly add the milk, whisking to incorporate.

4.    Add the tuna, undrained and stir to blend.

Tuna, peas and corn added. Stir to  blend
and allow the peas and corn to cook.  This
 is a good time to taste and adjust the seasoning. 

 

5.    Add the peas and corn, cooking for a few minutes.

6.    Adjust the seasonings.

7.    Serve over toast or biscuits, rice, potatoes or pasta.

 

I made a rice ring to serve with this.

 

Slice and serve

I topped each serving will some grated Monterey jack cheese.

Note:  This is a great way to use leftover chicken or turkey, too.  Substitute 1-1½ C cooked leftover poultry for the tuna.  Also try adding different vegetables, herbs and spices.

 

Happy Cooking!

 

 

 

Easter

Easter is the celebration of Jesus’ resurrection.  He was crucified, died and buried.  On the third day He rose again from the dead.  The miraculous thing is He died for all sins, past and present, that man could be reconciled to God.  This is why Easter is then holiest of Christian holidays.  Christmas would not be important if it were not for Easter.

 

Unfortunately this was not a holiday celebrated in my family.  It is only after I discovered the significant of Easter that I celebrated it.  So I celebrate it on my own or with friends.

 

Often I have Easter alone, sometimes with friends. 

                        Menu for Easter

 

            Glazed ham

            Oven roast sweet potato

            Steamed broccoli

            Green Salad

            Hot rolls

            Coconut Cake

            Berries or mixed berry salad

 

I’m having a small group for dinner, so this is on a small scale.  If you are expecting a large crowd, I would add new potatoes or mashed potatoes and gravy and another green vegetable like asparagus or spinach (or other leafy vegetable).  I try to make the dinner a celebration of spring.

 

This Week’s Challenge – Add a new dish for Easter

 

            We all have tried and true family favorite dishes for each holiday.  This holiday add a new dish for the holiday.  It could become a new tradition.  Search online for an idea that is appropriate for the holiday, in this case, for Easter.

 

Tip for this Week – Boiling eggs

 

            This has been mentioned before, but it’s appropriate for Easter eggs.  The fresher the eggs are when they are boiled, the harder they are to peel.  You will see a big difference if you buy eggs to dye a week or two ahead of time.

 

            Baking a cake from mixes can be more successful if you do not follow the directions on the package.  First of all one mix makes one layer so for a two layer cake you need two mixes.   Next the cake should be baked less than 350 degrees.  This is too high and causes the cake to bow up in the middle.  I bake the cake at 325 degrees.  Because the temperature is lower, the cake needs to be baked longer.  I check for doness at 45 minutes, but it usually takes an hour.  Lastly as he cake cools, steam is released. Steam is moisture so moisture is leaving the cake.  When I remove the cake from the oven I place the pan on a baking rack and cover the top with plastic wrap to seal the steam in.  I allow the cake to completely cool in the plastic wrapped pan.

 

 

 

Lomi Lomi

Easter is the celebration of Jesus’ resurrection.  He was crucified, died and buried.  On the third day He rose again from the dead.  The miraculous thing is He died for all sins, past and present, that man could be reconciled to God.  This is why Easter is then holiest of Christian holidays.  Christmas would not be important if it were not for Easter.

 

Unfortunately this was not a holiday celebrated in my family.  It is only after I discovered the significant of Easter that I celebrated it.  So I celebrate it on my own or with friends.

 

Often I have Easter alone, sometimes with friends. 

                        Menu for Easter

 

            Glazed ham

            Oven roast sweet potato

            Steamed broccoli

            Green Salad

            Hot rolls

            Coconut Cake

            Berries or mixed berry salad

 

I’m having a small group for dinner, so this is on a small scale.  If you are expecting a large crowd, I would add new potatoes or mashed potatoes and gravy and another green vegetable like asparagus or spinach (or other leafy vegetable).  I try to make the dinner a celebration of spring.

 

This Week’s Challenge – Add a new dish for Easter

 

            We all have tried and true family favorite dishes for each holiday.  This holiday add a new dish for the holiday.  It could become a new tradition.  Search online for an idea that is appropriate for the holiday, in this case, for Easter.

 

Tip for this Week – Boiling eggs

 

            This has been mentioned before, but it’s appropriate for Easter eggs.  The fresher the eggs are when they are boiled, the harder they are to peel.  You will see a big difference if you buy eggs to dye a week or two ahead of time.

 

            Baking a cake from mixes can be more successful if you do not follow the directions on the package.  First of all one mix makes one layer so for a two layer cake you need two mixes.   Next the cake should be baked less than 350 degrees.  This is too high and causes the cake to bow up in the middle.  I bake the cake at 325 degrees.  Because the temperature is lower, the cake needs to be baked longer.  I check for doneness at 45 minutes, but it usually takes an hour.  Lastly as he cake cools, steam is released. Steam is moisture so moisture is leaving the cake.  When I remove the cake from the oven I place the pan on a baking rack and cover the top with plastic wrap to seal the steam in.  I allow the cake to completely cool in the plastic wrapped pan.

Cake pans should have straight edges.  It is a good practice to
use cake pans only forbaking cakes.  This keeps the surface
 smooth and easy for removing the cake.

Line the bottom with parchment paper and
spray with PAM or butter and flour the sides

Break up the lumps with a whisk.

Prepare the cake mix according to the box directions.
I added the eggs, oil and water.

I like to mix by hand with a whisk, but you can use a mixer.

I use one cake mix per layer. Do not tap or shake the batter as this
disrupts the chemical reaction of the baking powder.
Place the pans in a cold oven and set the temperature to 325 degrees. 

Test the cake for doneness.  Remove from the
oven and place on a cooling rack.  Cover the top
of the cake with plastic wrap to seal in the
steam Allow to completely cool in the pan.

 

This Week in Punkin’s Kitchen

 

Apricot Bourbon Glaze for Ham

 

½ C     Apricot or peach jam or preserves

2-4 T   Bourbon

1 T       Worcestershire Sauce

            Salt and white pepper to taste

           

The ingredients

 

Scoring the ham will help it hold the glaze better. 
Cut shallow diagonal cuts across the top of the ham
about 1/2 to one inch apart. Then score in the opposite direction
creating a series of diamond shapes.

Depending on the glaze, whole cloves of fruit can be added..  I place a
whole clove and the intersections od the diagonal scores.

1.       Place all the ingredients in a small sauce pan and heat until the jam melts.

 

Add all the ingredients and blend.

Heat over low heat to melt the jam.

 

2.       Dab on top of baked ham.

 

The scores should stand out.  Remove the cloves.

spoon the glaze over the ham and allow it to set a few minutes
before slicing and serving the ham.  The leftover glaze can
be served on the side.

 

3.       Allow to melt on the ham.

 

 

Punkin’s Coconut Cake with Seven Minute Frosting

 

1 lg.     Package, fresh flaked coconut

3          Cake mixes, yellow or white

3          Eggs, extra large

1 C      Canola oil

2 C      Water

1 lg      Vanilla pudding, the kind that you cook.

2 ½ C  Milk

 

Ingredients for the cake

Ingredients for the filling

1.    Prepare the cake mixes as directed using the whole eggs. 

2.    Allow to cool. (see above)

3.    Make the pudding with 2 ½ C milk not the recommended 3 C and 1 C of the coconut.
 

Place the milk and the pudding mix in a saucepan.
Whisk to blend and place over medium heat.
The egg yolks from the frosting can be added to the pudding.

 

Add the coconut and continually whisk the pudding
until cooked.  Cooking the coconut in the pudding
is thick, a little thicker hand pie filling.

4.    When the pudding is cooked and very thick, allow to cool to room temperature.

5.    To assemble the cake, cut the layers in half horizontally to give you four layers.

If the cake is rounded, cut the top off by
using the edge of the cake pan as a guide.

Tap the sides of the cake to loosen the cake in
the pan and dump the cake out on an even surface.

Cut the layer in half horizontally with a long knife. 
I sometimes place toothpicks half way up
the side of the cake at the four compass directions
as a guide to cutting the layers.

Place the first layer on the serving dish and top
with a third of  the pudding mixture. And repeat

 

6.    Spread the pudding between each layer. 

7.    If the cake slides, add wooden dowels to whole in place.

The cake can slide especially if you are transporting the cake. 
Place three or four dowels or skewers through the top
of the cake.

 

8.    Frost the sides and top of the cake with Seven Minute Frosting. 

Frost the cake while the frosting is still warm.  Work quickly.

It does not need to be neat because the coconut covers the cake

 

9.    While the frosting is still soft dust the cake all around with the coconut.

Gently pat handfuls of coconut on the sides and top of the cake. 
The entire cake should be covered with coconut.

 

10. If possible refrigerate before transporting the cake.

 

 

 

Seven Minute Frosting

 

The ingredients

 

2          Egg whites

1 ½ C  Sugar

1 ½ t    Light corn syrup

¼ t       Cream of tartar

½ C     Cold water

            Dash salt

1 t        Vanilla

 

Bring a pot of water to a boil,

 

The double boiler should fit over the pot
of water, and the bottom of the double
boiler should not touch the boiling water,

1.    Place all ingredients except the vanilla in a double boiler. 

Add the eggs whites to the double boiler.

Add the rest of the ingredients, except the vanilla.
Place the double boiler over the boiling water. 
Beat with a mixer for one minute,

 

2.    Beat one minute with an electric mixer while cooking over boiling water and scrape the sides. 

3.    Beat continually until the mixture forms soft white peaks, about seven minutes.

Beat for seven minutes.

It should hold soft peaks.

 

4.    Remove from the heat and add the vanilla. 

Add the vanilla and frost right away. 
It becomes thick as it cools.

 

5.    Beat until spreading consistency. 

6.    Frost the cake while the frosting is still warm and spreadable.

 

This is a meringue frosting and has no fat.
The frosting is also good on angel food cake.

 

 

Fish of the Week

 

Lomi Lomi

  

1 lb.     Smoked salmon

1 lg.     Tomato, finely chopped

4          Green onions, thinly sliced

½         Onion finely diced

½ C     Crushed ice

 

The ingredients

1.    Finely dice or flake the smoked salmon and place in a bowl.

Finely dice or shred the smoked salmon.

Toss and break up the salmon.
Place it in a serving bowl

 

2.    Add the tomato and both onions.

Finely chop the tomato

Finely slice the green onion.



Finely chop the onion

Add the chopped vegetable to the salmon and toss to mix.

 

3.    Add the crushed ice and toss.

Crush the ice.

Add 1/2 C crushed ice to the Lomi Lomi and mix well.

 

4.    Place in a serving bowl and round the top.

 

Serve right away.

Happy Cooking!