Heart of the Kitchen

Creamy Rice Pudding

The weather here is a bit nippy and rainy.  Nothing tastes better than rice pudding on a day like today!

3 cups cooked brown rice

2 1/4 cups milk

5 eggs

1 tsp. pure vanilla extract

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup honey or maple syrup

2 TBLS. grated orange peel

2/3 cup raisins

2 medium apples, cored and finely chopped

Butter a deep casserole dish and set aside.  Preheat oven to 325 degrees.

In a blender or mixing bowl combine milk, eggs vanilla, spices and honey.  In large bowl, thoroughly mix the rice, egg mixture, grated orange peel, raisins, and chopped apples.

Pour the pudding into the casserole dish and bake uncovered for an hour, until the custard is set and the pudding begins to brown slightly at the edges.  Stir the pudding thoroughly at 20 minute intervals while it is baking and add a small amount of milk if it becomes too dry.

Serve hot from the oven or chill it and serve cold later.  A dollop of fresh whipped cream adds the perfect finishing touch to each serving.

Winnie the Pooh’s Teatime Cookbook

"Pooh," Owl said, "Christopher Robin is giving a party." "Oh!", said Pooh.  And then seeing that Owl expected him to say something else, he said, "Will there be those little cake things with pink sugar icing?"  Owl felt it was rather beneath him to talk about little cake things with pink sugar icing.    ---from Winnie the Pooh

Here is a little treasure that our family has enjoyed immensely over the years.  Whether looking for a recipe for teatime or planning a birthday party, this book has some delicious recipes that are easy to make.  The recipes include: Chocolate Tea Bread, Welsh Rabbit, Cheese Scones, Crumpets, Apple Butter, Curried Chicken Salad, Shrewsbury Biscuits, Chocolate Digestives, Eccles Cakes and many more.  Decorated with Ernest Shepard's delightful illustrations, this teatime cookbook makes a lovely gift for anyone who makes time for tea!

Some More Greens!

Kale is chock full of vitamins and minerals!  It is loaded with calcium, potassium, beta-carotenes, and other antioxidants. Collards have the same nutrients, but in lesser concentration. Here are two simple ways to prepare Kale.

Kale-Potato Soup from The New Laurel's Kitchen

1 TBLS. butter

1 large onion, chopped

1 clove garlic (I use three or four)

2 large potatoes

5 cups chicken or vegetable stock, divided

1 large bunch kale

salt and pepper to taste

Heat oil in skillet, add onion and saute until nearly tender.  Add garlic and continue to cook until onion is translucent and golden.  Add potatoes and 2 cups of the stock; simmer, covered, until potatoes start to soften around the edges.  Meanwhile, wash kale, remove stems, chop and steam.  (Don't try to cook with the potatoes; the flavor will be too strong.  Really.) When potatoes are very tender, puree half of them with remaining stock, salt and pepper.  Combine everything and heat gently, thinning if necessary, by adding hot water or milk.  Four servings.

Colcannon -The New Laurel's Kitchen

4 medium potatoes, quartered

3-12 cups chopped kale

1 tablespoon butter

3 leeks or 1 large onion, chopped

1/3 cup milk

1/4 cup chopped, fresh parsley

salt and black pepper to taste

Steam potatoes. Steam kale separately.  Meanwhile, heat butter in skillet, add leaks or onion and cook until soft, stirring frequently (and/or adding a little water) to prevent sticking.  When potatoes are tender, peel and mash them.  When kale is tender, drain well. Combine potatoes, kale, leeks, milk, parsley, salt, and pepper.  Four servings.