I made a big pot (doubled recipe) of Mexican rice to freeze in dinner sized portions today. I have always had seriously bad Mexican rice mojo until this recipe came along. This is no wimpy generic Mexican rice - it is my family's favorite bar none and turns out perfect every time. That is saying a lot since Mexican food is a religion to native Arizonans. It was adapted from a recipe in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Anyway here is my twist on the recipe.
2 Cups brown rice
1 medium onion finely chopped
2 T butter
2 T unrefined coconut oil
1 t annatto seeds (no you cannot leave these out - you can find them in the bulk Mexican spices)
1 t cumin seeds ( you can't leave these out either)
1/4 t red chili flakes
1 t dried oregano
1 t salt
4 C chicken stock ( I either use my own or buy the Pacific Natural brand)
1 T gelatin optional
1 clove garlic peeled and mashed
In a heavy, flameproof casserole, melt butter and olive oil. Saute annatto seeds in oil for about 5 minutes, or until oil turns yellow, and remove with a slotted spoon. In the same oil saute onion, red chili flakes, and cumin seeds until onion is soft. Add rice and saute until milky. Pour in liquid, add salt, gelatin, oregano, and garlic and bring to a rolling boil. Boil uncovered for about 10 - 15 minutes until water has reduced to about the level of the rice. Cover pot and cook in the oven at 400 degrees for one hour or until done. Do not stir. Turn off oven and let rice rest on counter for immediate use or leave in the oven to keep warm until dinner. I often do this in the afternoon and just leave the rice in the oven (turned off) until dinner.
This rice freezes really well. Sometimes I just mix in some ground beef and cheese and just serve the rice.
Today we got a case of USA grown apples and canned 15 pints of apple sauce, dehydrated oodles of apple chips, and I made an apple pie. This was also a day where we took turns going to the pasture and giving Marigold water with a large syringe. I don't believe she will make the night. Did I mention it was pouring rain most of the day? This certainly is no Farmville.
I was too pooped to cook dinner so I scrambled some of our happy eggs and served them with apple pie. What a delicious little indulgence. The kids were really happy about the menu.
I came up with a crazy new pie crust recipe inspired by the madness around here today. I have to say it is the best crust I have ever eaten. Super light, flaky, moist, easy and a little bit healthy.
Here it is...
Mix dry ingredients together. Cut in butter. Stir in mayo. Add Ice water until workable pie dough is formed. This makes enough dough for a single crust plus a roly poly. (My Grandma Honey used to make these for me - they are a rolled up bit of dough with sugar & cinnamon and baked)
I topped my apple pie with an oatmeal, pecan crumble.
Not the best picture with night light.
This is my every day bread recipe. I usually bake this once a week and it makes five 8" loaves. This is great bread for sandwiches, toast, garlic bread etc. It turns out very light for whole wheat bread and does not have a heavy flavor.
I use a Bosch mixer and a Wonder Mill to grind my whole wheat flour from hard white wheat. If you don't have a grain mill, I would substitute King Arthur white whole wheat flour. If you don't have a Bosch you can make it a family affair of kneading a lot of dough.
Place the following ingredients in mixer with a dough hook:
Mix on a medium speed until combined.
Then add
one cup at time while mixing until sides begin to clean from sides of bowl. Watch closely to get just enough flour for a soft workable dough. Too much flour will result in a heavy, tough dough. Knead for 6 minutes on a medium speed.
Let dough rest and rise in mixer bowl for 45 minutes. I cover my bowl with a damp towel because the dough can sometimes rise and break the mixer lid. If I am busy I will punch down the dough and let it rise again until I have a bit of time to form loaves.
Turn dough out onto a clean oiled surface and form loaves. I use a little olive oil on the surface and my hands to prevent sticking. I do not use flour.
Put into greased loaf pans. Let rise for 35 minutes. Bake at 350 degrees for 35 minutes or until golden brown. Let stand in pans for 10 minutes after removing from the oven. Remove from pans and cool completely before slicing. (Yeah right!).
This bread freezes extremely well unsliced. Sometimes I add a couple of Tablespoons of ground flax and a handful of raw sunflower seeds to the dough.
Variations:
Amazing Cinnamon Bread:
Take the dough for one loaf or all five and roll it out in a rectangle 8 inches wide and however long. Sprinkle liberally with Rapadura and cinnamon. Roll up and form loaf. Place into pan and bake as above. This also freezes great and makes a yummy quick breakfast - especially toasted.
Pizza Bread:
Take the dough for one loaf or all five and roll it out in a rectangle 8 inches wide and however long. Sprinkle with hamburger, shredded cheese, onions, garlic whatever. Roll up and form loaf. Place into pan and bake as above. This is a great take along dinner.
The Visitor Center tour and the banker showed up at the same time down at the pickers. Shortly, followed by the cotton broker, John Deere mechanics and 4 module trucks. Things cleared out pretty fast when the dust started blowing. So much wind and dust that it shut down the pickers for the afternoon.
It also caused us to cancel knitting because of the lack of driving visibility.
Thankfully, the rain has been taken out of the forecast. We decided to hole up and eat
Honey Popcorn.....
1/2 cup popcorn
3 T butter
1/4 Cup honey
Pop popcorn ( I use an air popper). Melt butter with honey and pour over popcorn. Put popcorn mixture on a baking sheet. Salt to taste. Bake 5 minutes in a 350 degree oven. A delicious whole food snack.
Today is the 14th anniversary of one of the top three best days in my life. The day my son was born. He reminds me so much of my Daddy and I am so proud of the man he is becoming.
We are continuing cotton picking and working hard to get it in before any rain should come. I really try to send lots of treats down to the pickers and here is the recipe for one of my favorite cookie recipes.
By the way, did I mention we only eat whole unprocessed foods in my little family. No sugar, white flour, or chemicals pretending to be food. These cookies are so good know one ever knows they are actually full of healthy ingredients. Actually, I get a lot of requests for this recipe so here it is.
Chocolate Chip Cookies
1.5 cups all purpose whole wheat flour
.5 tsp aluminum free baking powder
.5 tsp salt
1 tsp vanilla extract
2 sticks softened unsalted butter
1 cup rapadura (unrefined cane sugar that still has B vitamins in it)
2 large eggs
.75 cup honey
3 cups old fashioned rolled oats
1.5 cups chocolate chips
1 cup nuts of choice
Preheat oven to 325 degrees
Mix flour baking powder and salt in a bowl. Set aside. Beat butter and sugars together until light and fluffy. Beat in eggs one at time. mix in flour mixture. Add chocolate chips and nuts until incorporated.
Roll into balls and place on cookie sheet. Slightly flatten balls. Bake for 22 - 25 minutes.
Lie and say these cookies are completely unhealthy.
