We took a family corn bread recipe and substituted Cream of Rice for the corn meal. Great served steaming hot on a Saturday morning with butter and maple syrup. (But what isn't? See below.)
1 cup flour 1 cup Cream of Rice (uncooked) 1/4 cup butter (I usually use unsalted) 2 tablespoons sugar 1 tablespoon baking powder (non-alum such as Rumford's preferred) 1/2 teaspoon salt 1 cup milk 1/3 cup cottage cheese 1 egg
Preheat oven to 375°F. Grease a 9" square baking dish or scone pan. Combine dry ingredients in a mixing bowl. Cut in butter. This isn't a pie crust - if you take more than 2 minutes with the butter, you're overdoing it. Stir milk and cottage cheese together in a two-cup measure. Combine milk-cheese mix and egg with dry ingredients. Spread batter into baking dish. Bake 27 minutes or until light brown around the edges. After removing the bread from the oven, let it stand 2 minutes before cutting it.
Variations: as well as Cream of Rice, you can use: corn meal, old-fashioned rolled oats, hominy grits, Grape Nuts, teff, and so on. Experiment!
I'm not much for kitchen gadgets, but Nordicware's scone pan does a nice job on these breads.
Put 1-1/2 c. water in a pot to boil. If you're using unsalted butter, add salt to the water and stir to avoid pitting.
Just before water comes to boil, measure 1/2 c. corn meal into a 1c measure. Stir in just enough cold water to get a slurry you can pour.
Stir moistened corn meal into boiling water (carefully!) and reduce heat. Stir while it boils for 1 min.
Turn off burner and let stand for about 15 min while you do other things to start your day (read email, check routers, etc.).
Add butter and maple syrup, maybe a dash of cinammon. Good with a hot cup of Royal Blend.
2-3 pounds boneless skinless chicken breasts 2 medium size onions 4 medium size carrots 2 red potatoes 1 large green pepper 2 cans Ro-Tel tomatoes 2 small cans Old El Paso chopped green chilies 8 oz frozen green peas 1-2 tablespoons curry powder (I like S&B), or mix your own
Chop onions and cut chicken into smallish pieces. Heat a tablespoon or two of oil in a large pot. Add chicken and onions and cook for about 15 minutes.
Wash and chop up potatoes, carrots, and green pepper.
Add tomatoes and green chilies to the pot. Add potatoes, carrots, green pepper, and peas. Add curry powder.
Simmer for about 1 hour, stirring frequently. Allow it to cool a little before serving. Serve with basmati rice if you have it, or other rice of your choice.
Mild piquancy of the sautéed leek is offset by the savory earthiness of stir-fried asparagus sections, producing a cheerful yet insistent contrast of nutritious flavors. No need to add salt, pepper, herbs, etc.
2 tbs butter 1 large leek about 8 large mushrooms 1 bundle asparagus 3 eggs 32 oz. chicken broth
Heat butter in 3 qt or larger pot.
Read here if you're concerned about cleaning your leeks. Cut leek crosswise into 1/4" slices and add to pot. Slice mushrooms and add to pot. Stir frequently for about 3 minutes.
Cut asparagus into about 1-inch lengths and add. Cook for 1 minute, continuing to stir.
Break eggs into vegetable mix, and cook about 2 minutes. Don't stir or cook the eggs too much.
Add broth. Bring to low boil and cook for 2 minutes, stirring occasionally.
Cover just before turning off heat and allow to stand for about half an hour.