Faux Rice Pudding & Vanilla Sauce

There are many times when cooking just for two we end up with large amounts of leftovers. So the other evening I had found we had a large container of leftover rice and no dessert. What can you make with rice? Pudding of course! While not a true rice pudding it came out just fine and with the vanilla sauce, it was great.

Ingredients for Faux Rice Pudding and Vanilla Sauce

For the Pudding

2 cups cooked rice
4 eggs
1 cup ½ &½, or heavy cream
¼ cup sugar
2 tsp vanilla

For the Vanilla Sauce

1 cup water
½ cup sugar
1 tbs corn starch
4 tbs butter (1 tbs for buttering baking dish)
1tbs vanilla
pinch of salt

Directions for the pudding

Break the cooked rice up to individual pieces. in a bowl combine the rice,eggs, cream, sugar and vanilla. stir to combine thoroughly. pour into a lightly buttered 1 quart baking dish and bake at 350° for 45 – 60 minutes until custard is set Remove to wire rack to cool and then refrigerate to chill.

Directions for Vanilla Sauce

Combine the sugar and corn starch in a small bowl. In a small sauce pan bring the water to a boil, once boiling lower to medium heat add the sugar and corn starch and stir until sauce is thick. Remove from heat and add the butter, vanilla and a pinch of salt and stir until all combined.

Here are a few items to help make this recipe.
Paula Deen Rustic Stoneware Southern Gathering 1-Quart Covered Stoneware Casserole
All-Clad Stainless Butter Warmer with Pour Spouts
Kitchen Supply 8054 White Porcelain Pitcher, 16-ounce
Polish Pottery Ceramika Boleslawiec 0205/280 Jacek 1 Pitcher, 1-Cup

April 20, 2013July 18, 2015

Broiled Stuffed Tomato

The poor oft maligned tomato, a fruit that has been declared a vegetable by the Supreme Court and numerous republican legislatures since Reagan. Thought by others to be poisonous and inedible. Perhaps Columbus’s most important discovery, we could have done without North and South America, but who could survive without pizza?

Fruit or vegetable doesn’t matter , stuffed and broiled it makes a wonderful accompaniment to any meal.

Ingredients for Stuffed Broiled Tomatoes

Large ripe tomatoes
2-3 Tbs Bread crumbs (Italian style, per tomato)
Garlic cloves ( 1 per tomato finely diced)
Fresh Mozzarella (2 tbs per tomato, finely cubed)
1 tbs Parmesan (per tomato)
1tsp Olive Oil

Mix the bread crumbs and Parmesan together.

Core the tomato and cut in half. With a spoon or melon baller scoop out the insides being careful not to break the skin. Take the the insides and chop to a very fine dice place into a bowl add the garlic and Mozzarella and the bread crumb Parmesan mixture. Mix until all is well combined. Stuff into the tomatoes. Drizzle Olive Oil lightly over the top. Place into a lightly buttered baking dish and bake at 375° for about 20 minutes ( you may place near the broiler for the last 2 minutes to brown the top).

A few tools to help the busy cook
Norpro 5135 Double Melon Baller
Le Creuset Stoneware 1-1/4-Quart Rectangular Baker with Bonus 16-Ounce Rectangular Baker, Cherry

April 20, 2013November 14, 2014

Slow Cooker Pork Roast with Red Cabbage

Slow Cooker Pork Roast and Red Cabbage

I just love my slow cooker not just for apple butter but for many great meals. Some take a little supervision and some like this recipe for pork roast & red cabbage are so simple just start it and forget it. The only chore is to check the cabbage to make sure the liquid doesn’t all evaporate.

Ingredients for Pork Roast & Red Cabbage serves 1-4 Persons

Pork Roast (just large enough to fit flat into the cooker).
1-2 jars red cabbage
Salt & Pepper
¼-½ cup Dry red wine, beef stock or water

Directions for Roast Pork & Red Cabbage

In a frying pan large enough to hold the roast, lightly oil the pan. Season the fat side of the roast with salt & pepper and brown the roast fat side down in the pan. In the slow cooker add the red cabbage and once the roast is browned place it on top of the red cabbage, cover and cook on low for 3-4 hours until an internal temperature of at least 145°. Check occasionally to make sure the liquid in the red cabbage remains. If it begins to get too dry add ¼ cup of dry red wine or beef stock or water. Monitor the liquid throughout the cooking process. Cooking a pork roast this way leaves it moist, tender and very flavorful, I think you’ll love it. To finish a great meal try this with glazed carrots cooked in the french style and rice and a stuffed tomato.

Need to make this recipe easier try one of these
Hamilton Beach 33182 8-Quart Oval Slow Cooker, Black
Emeril by All-Clad E919S264 Hard Anodized Nonstick Scratch Resistant 8-Inch and 12-Inch Fry Pan / Saute Pan Cookware Set, Black
Zwilling J.A. Henckels Zwilling Four Star 2-Piece Carving Set

Slow Cooker Pork Roast with Red Cabbage

2013-10-17 18:14:15

Serves 6

An easy to make delicious dinner

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Prep Time

30 min

Cook Time

4 hr

Total Time

4 hr 30 min

Prep Time

30 min

Cook Time

4 hr

Total Time

4 hr 30 min

Ingredients

Pork Roast (just large enough to fit flat into the cooker).
1-2 jars red cabbage
Salt & Pepper
¼-½ cup Dry red wine, beef stock or water

Instructions

Directions for Roast Pork & Red Cabbage
In a frying pan large enough to hold the roast, lightly oil the pan. Season the fat side of the roast with salt & pepper and brown the roast fat side down in the pan. In the slow cooker add the red cabbage and once the roast is browned place it on top of the red cabbage, cover and cook on low for 3-4 hours until an internal temperature of at least 145°. Check occasionally to make sure the liquid in the red cabbage remains. If it begins to get too dry add ¼ cup of dry red wine or beef stock or water. Monitor the liquid throughout the cooking process. Cooking a pork roast this way leaves it moist, tender and very flavorful, I think you'll love it. To finish a great meal try this with glazed carrots cooked in the french style and rice and a stuffed tomato.
slow cooked pork dinner
slow cooked pork dinner

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