Archive for July, 2007
21
Rice is the staple food of over two thirds of the world. It’s rich in thiamin, niacin and iron, easy to prepare and can be used in many types of recipes. Use it in soups, stews, main dishes as well as desserts. Rice is one of the highest quality protein foods. White rice contains 103 calories per half cup serving, while brown rice contains 108 calories per half cup serving. Rice can be used in just about any kind of recipe from gourmet to frugal and is very nutritious. Use it in soups, stews, main dishes as well as desserts.
Brown rice contains more fiber than white rice, helping you feel full with fewer calories, and is rich in vitamin E, an antioxidant proven to protect cells from damage that can lead to health problems such as cancer, heart disease and cataracts. Brown rice takes longer to cook than regular-milled white rice (45 minutes versus 15 for white rice) since the outer bran layers act as a barrier to heat and moisture. It also requires a slight increase in cooking liquid: 2 to 2 1/2 cups liquid is recommended.
Rice is plentiful in the United States with at least seven states that grow rice. Arkansas, California, and Louisiana account for over 80% of the rice production in the United States. Rice is the most non-allergenic of all grains. It’s gluten-free and can be an important staple in diets of individuals with gluten sensitivity. Most rice sold in the United State is enriched, meaning that thiamin, riboflavin, niacin and iron, and foliates have been added to replace what was lost during the milling process. Enriched rice with folic acid is one of the “good” grains that is a source of the disease fighting nutrient.
Cooking family meals at home that include rice promotes good health. You can prepare great tasting dishes by preparing you own rice seasoning mixtures. Here are a few of the many ways that you can prepare rice:
Nine Flavored Rice Pilaf Mixes
1 cup long-grain, converted rice Flavor Packet 2 tablespoons butter 2 1/2 cups hot water
Melt the butter in a heavy saucepan over medium heat. Saut the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat and let stand for 10 minutes before uncovering and serving.
Each recipe makes one flavor packet. Also, these recipes are meant for bouillon cubes that mix with 8 oz. of water. If you prefer to substitute bouillon cubes that mix with 6 oz. of water, or powder, you will need to figure the differences accordingly. Three 8 oz. cubes equal four 6 oz. cubes.
Chicken: 3 chicken bouillon cubes, crushed
1/4 teaspoon parsley flakes 3 dashes pepper
Beef: 3 beef bouillon cubes, crushed 3 dashes pepper
Onion: 3 onion or beef bouillon cubes, crushed 2 teaspoons dried minced or chopped onion 3 dashes pepper
Mushroom: 3 chicken or beef bouillon cubes, crushed 2 tablespoons dried mushroom slices, in bits 3 dashes pepper
Celery: 3 chicken bouillon cubes, crushed 3 tablespoons dried celery flakes 3 dashes pepper
Curry: 3 chicken bouillon cubes, crushed 1 teaspoon curry powder
Saffron: 3 chicken bouillon cubes, crushed 1 pinch saffron 1 pinch turmeric
Oriental: 3 chicken bouillon cubes, crushed 1 onion bouillon cube, crushed 2 teaspoons dried celery flakes
2 teaspoons dried mushroom slices, in bits 1 teaspoon dried minced onion dash of powdered ginger add several dashes soy sauce to boiling water
Spanish: 3 chicken bouillon cubes, crushed 2 tablespoons dried green pepper flakes 2 tablespoons dried minced onion dash of chili powder add 2 tablespoons tomato paste to boiling water
Good tasting rice dishes do not have to be expensive. Try the recipes above and get rave reviews from your family!
About the author:
Barbara King Owner: Recipe-Cafe.com membership site where you can download thousands of mouth watering recipes.
Written By: Barbara King
03
The most beautiful dyes for Easter eggs come from foodstuff you probably already have in your kitchen.
I have been delighted with the results of the colors I have tried and my friends have been thrilled to receive them as springtime gifts. The colors are very unusual — gentle, earthy, soft, and very vibrant, without being harsh like the artificial dyes — and when I tell people the colors come from plant dyes, they always want to know the origin of each color.
To color these eggs, you boil the eggs with the dyestuff, rather than boiling the eggs separately and they dying them.
Here are the general directions:
1. Put raw, white-shelled, organically-raised eggs in a single layer in a pan. Cover with cold water.
2. Add a little more than a teaspoon of white vinegar.
3. Add the natural dyestuff for the color you want your eggs to be. (The more eggs you are dying at a time, the more dye you will need to use, and the more dye you use, the darker the color will be.)
4. Bring water to a boil, then reduce heat and simmer for 15 minutes.
5. Quickly check the eggs for color by removing them from the dye liquid with a slotted spoon.
If the color is as desired, pour off the hot dye liquid and rinse the eggs immediately in cold water to stop the eggs from cooking. Continue to change the water until it stays cool in the pot because the eggs are no longer releasing heat. Drain and allow eggs to cool in the refrigerator.
If you wish a deeper color, strain the hot dye liquid into a container, then rinse the eggs immediately in cold water to stop them from cooking. Continue to change the water until it stays cool in the pot because the eggs are no longer releasing heat. Drain the last of the cold water, then cover the eggs with the strained dye liquid. Add more water if necessary so that the eggs are completely covered. Put into the refrigerator immediately and keep eggs in the refrigerator until the desired shade is achieved. Overnight is good. Longer than about twelve hours some of the colors just get muddier instead of deeper, and the lighter shades are more vibrant.
Try these foods to dye your eggs:
Red – Pink — lots of red onion skins, cranberry juice, or frozen raspberries.
Orange — Yellow onion skins
Brown — Red beet skins or grape juice (produces a beautiful sparkling tan), coffee.
Yellow — Saffron, tumeric or cumin, orange or lemon peels, or celery seed.
Green — spinach, or carrot tops and peels from Yellow Delicious apples for a yellow-green.
Blue — Red cabbage leaves make the most incredible robin’s-egg blue.
Deep Purple — Red wine makes a beautiful burgundy color
Tips for successful results:
* Use filtered or distilled water. Chlorine and other chemicals will work against the dye, making it less intense. Buy distilled water or use your own filtered water.
* For deeper colors, use more dyestuff or let the eggs soak longer.
* For even coverage, cook eggs in a pot large enough to hold enough water and dyestuff to completely cover the eggs, even after some of the liquid has evaporated during the 15 minute of boiling.
* Again, for even coverage, if you continue to soak the eggs in the refrigerator after cooking, make sure the eggs are completely covered with the dye liquid.
* Blot the eggs dry or allow them to air dry, as for some colors the dye will rub off while still wet. On the other hand, if you wish to make a white pattern on the egg, you can rub off some of the dye for some colors immediately after cooking.
* Make sure eggs of different colors are completely dry before piling them up in a bowl together, as wet dye from one egg can transfer to another.
About the Author
Read more about natural dyes for Easter eggs at http://www.debraslist.com/food/aboutcoloringeggs.html.
Hailed as “The Queen of Green” by the New York Times, Debra Lynn Dadd has been a consumer advocate for products and lifestyle choices that are better for health and the environment since 1982. Visit her website for 100s of links to 1000s of nontoxic, natural and earthwise products, and to sign up for her free email newsletters. http://www.dld123.com
Written By: Debra Lynn Dadd