Banana Bread in a Mug Recipe

Follow this formula when you need homemade moist banana bread RIGHT NOW: mug microwave 1 ripe banana 5 minutes = your banana bread quick fix. Banana Bread in a Mug Makes 1 Serving Prep Time: 5 minutes Total Time: 8 minutes Ingredients 1 ripe banana, mashed 1 egg 1 Tablespoon buttermilk ¼ […]

via Banana Bread in a Mug Recipe

A reminder of last months theme

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Chocolate Carres Moelleux au Riz

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Ingredients

Servings 8-10  Prep Time 30 minutes Total Time up to 3 hours

1/2 cups water
1 cup Arborio rice (or any other short-grained white rice)
2 large eggs, room temperature
1 cup milk
1 cup half n half
2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons unsalted butter, melted and cooled
Boiling water

Directions

Preheat oven to 325ºF. Lightly spray an 8×8 or 9×9-inch square baking pan with nonstick cooking spray and set aside.

Place the rice and water in a medium-sized saucepan and bring to a boil. Cover and reduce the heat to low. Let cook for about 20 minutes, until the rice is tender and the water is entirely absorbed. Set the pot aside to allow the rice to cool a bit.

In a large mixing bowl, beat the eggs well until they are light and airy. Add in the evaporated milk, sugar, vanilla, cinnamon and salt.  Mix everything together well. Add the cooked rice and the cooled butter and stir thoroughly.

Scrape the mixture into the pan. Place the pan into a larger oven-safe pan and pour enough boiling water into the larger pan so that the water comes up halfway up the sides of the smaller pan.

Bake for 35 minutes. Remove the pan from the oven and give the pudding a good stir. Return the whole thing to the oven and bake for another 1 1/2 hours, until the rice has set and the top is golden brown. Check once or twice during the baking process. If the water seems too low, add more boiling water to the larger pan to keep the pudding from drying out. When done, remove the baking dish from the larger pan and place on a wire rack for about 20-30 minutes. Carefully remove the larger pan and pour out the hot water into the sink.

Cut the pudding into squares and serve as is or with fruit or even whipped cream on top. This is great warm or at room temperature. You can cover them with chocolate as well. Store leftovers in an airtight container in the refrigerator for 2-3 days. It’s great cold too!

Enjoy!

Ed Ruscha’s Cactus Omelette

Ed Ruscha’s Cactus Omelette

2 EGGS
2 TBSP. SMALL CURD COTTAGE CHEESE
2 TBSP. DICED CELERY
3 TBSP. DICED CACTUS (NOPALITOS, COMMONLY FOUND IN A GROCER’S INTERNATIONAL SECTION)
1 TBSP. SWEET BUTTER
SALT
PEPPER

For Ruscha’s cactus omelette, whisk eggs in a bowl, heat a pan with butter, and prepare an omelette as you normally would, lifting the edges when they harden and tilting the pan to let the runny layers slide underneath. While the top is still moist, add salt, pepper, and cottage cheese in the center, followed by celery and the nopalitos. Fold in half and let the omelette set for one minute over low heat. “For people who like shaggy dog stories, add little bits of the green cactus on the top of the omelette to make sad or funny faces,” Ruscha says.

Rice Pudding in a Mug

Out of all the different Rice Pudding recipes this is my favorite.  It is actually my Mom’s Rice Pudding Recipe the only difference here, I used leftover rice.

It also makes a quick, easy dessert.

Ingredients:

1/4 cup whole milk, [I like to use half n half]
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon pure vanilla extract
Pinch of salt
3/4 cup cooked white rice
2 tablespoons raisins, plus more for garnish
For garnish, whatever you desire, almond, raisins, cinnamon, chocolate

Directions:

In a large mug, stir the milk, sugar, cinnamon, vanilla and salt. Then add rice and raisins. Microwave on high in 30-second intervals until thickened slightly, about 1½ to 2½ minutes total; stir between intervals. Let stand for 2 minutes, then garnish with raisins and toasted sliced almonds. Serve.

Foxtail Millet Pongal / Thinai Pongal

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This Foxtail millet / Thinai Arisi recipe is from Indian Kitchen and the recipe was submitted to the July Share and Inspire hosted by The Recipe Hunter.  Check out the other recipes that have been submitted to the July Share and Inspire event.

Here is what  Indian Kitchen writes about the recipe.

“Foxtail millet / Thinai arisi was one of the staple food in ancient days. Millets are called as sirudhaniyam in tamil and its popular in Tamilnadu. Thinai / Foxtail millet is a vegan food and also gluten free cereal. It is rich in protiens, and low in fat and has good amount of fiber content, calcium, iron, potassium, magnesium and carbohydrates”

 

Oma’s Gsgsälzbredle


About 40 cookies 

Here is one of grandma’s cookie recipe.  Gsgsälzbredle is the Swabian Word for Marmalade Kekse or Marmalade Cookies.

1⁄3 cup unsalted butter, softened
2⁄3 cup granulated sugar
1 egg
6 tablespoons marmalade (any kind you like)
1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder

Directions
Preheat oven to 375°F Grease a cookie sheet (I just use parchment paper).

Grandma mixed the ingredients by hand but I found using the kitchenair mixer is much easier with the same end result. 

In a large mixing bowl, cream together the butter and sugar. Add the egg and marmalade and mix until thoroughly combined. Add additional marmalade if the batter is too stiff.
In another bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture to the creamed mixture until blended.
Drop by spoonfuls on the cookie sheet; do not crowd the cookies as the batter will spread during baking. Bake until the cookies spread out and are lightly browned, 8-10 minutes.
Cool a minute or two on the cookie sheet before transferring to a wire rack to cool.

Omelette in a Mug

I never used to eat breakfast mainly because I don’t care for cereal and I always was under the impression making eggs and omelettes takes to long.  Now I put my eggs in the oven before I start my 7 min. workout and by time I’m done, my breakfast is done as well.

Here are a few of my breakfast creations plus the Omelette in a Mug  which I found on Muggin’ Cakes Blog 

Eggs in herb Rolls

Eggs in Mashed Potato Nest

Eggs in Avocado Nest

Omelettes baked in Oven

Cloud Bread


Ingredients:

3 eggs, separated
⅛ teaspoon cream of tartar
3 tablespoons softened cream cheese or Greek yogurt

Directions:

Preheat oven to 300°F/150°C.

Separate the eggs into two bowls.

Add the cream of tartar to the egg whites and whip into stiff peaks.

Add the cream cheese or yogurt into the yolks and mix until combined.

Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.

Line a baking sheet with parchment paper and place six dollops of the mixture on the tray (about ½ cup each).

Spread out the circles with a spatula to about ½ inch thick.

Bake for 30 minutes or until golden.

Allow to cool for at least 1 hour.

Enjoy with your favorite toppings!

The Dragon Pudding

Servings 4

Ingredients:

1/2 cup water
1 envelope unflavored gelatin (I usually use Knorr)
1 dragon fruit
5 rambutans, peeled, seed removed, and finely diced
2 tablespoons brown sugar
1 can lite coconut milk

Directions:

Add the water to a small bowl and sprinkle the gelatin on top. Leave aside to allow the gelatin to bloom for at least 5 minutes. The gelatin will absorb the liquid and look like swollen translucent granules.

Add the sugar and coconut milk to a saucepan and bring it to a gentle simmer on a medium-low flame.

Scoop the dragon fruit pulp into a bowl. Smash the pulp with the prongs of a fork.

Add the dragon fruit and rambutan fruit pulps to the coconut milk in the saucepan.

Stir in the gelatin and mix for about 1 minute. Pour and evenly divide the liquid into serving bowls or molds and refrigerate until the pudding is soft but firm to touch. This will take at least 4 hours. Serve chilled directly in serving bowls. If using molds, then place the outer surface of the mold in warm water for a few seconds to loosen, flip onto a clean plate, tap gently and remove mold.