ashaland

Kheer

I've been looking for a good Kheer recipe using leftover rice for a long time. Guess what happened when I finally thought to Google "kheer leftover basmati rice"? My resourcefulness is astounding, I know.

Thank you, Redchillies, for the inspiration. Here's the recipe with my adjustments:

KHEER (Indian rice pudding)

3 c. milk (lowfat or whole)
1 c. water
3 Tbsp. sugar
Pinch saffron
1/2 c. cooked basmati rice
1/4 tsp. cardamom powder (more to taste)
(Optional) Ghee or butter, raisins, slivered almonds, cashews, or pistachios

1. Combine the milk and water in a large pot and bring to a boil. (The large pot gives you wiggle room with boil-over.)

2. Add sugar, stir till dissolved.

3. Add saffron and rice, and simmer, stirring occasionally, for 30-45 minutes. This step requires some trust, because, at first, it looks like a bit of rice sitting in a lot of milk. With enough time and stirring, the rice will absorb much of the milk and the entire pudding will thicken. No need to stir all the time -- just enough to be sure the milk and rice don't burn.

4. Once the mixture has reduced and thickened, add the cardamom powder. My measurement is approximate -- you may like more or less.

5. Optionally, lightly fry the raisins and nuts in ghee and add to the kheer.

6. Let cool slightly, and serve warm. A little goes a long way, so little ramekin-sized servings are fine, but you may get carried away and eat a whole lot more.

World's Easiest Coconut Macaroons

In honor of Passover, here is Portland chef Lisa Schroeder's recipe for chewy, divine, candy-like yumminess.

3 c. shredded, sweetened coconut (I used 1 bag)
1 c. sweetened condensed milk (I used a little less than 1 can)
1/8 t. salt
1 1/2 t. vanilla

Dump everything in a bowl and mix well. Drop by teaspoonfuls (smaller is better) onto baking sheets lined with greased parchment or foil. Bake at 350 degrees for 15 minutes, turning halfway. Let cool on sheets for 5 minutes, then carefully remove with a lightly oiled metal spatula (or two butter knives) to a rack to finish cooling.

Swede-ish Meatballs

I call them "Swede-ish" because these are more likely the result 60's era American cuisine than anything in Sweden, but my kids loved them and dinner took 15 mintes to prepare last night. Inspired by the meatballs-on-toothpicks appetizer your parents used to serve at dinner parties.

1 c. ketchup
1 c. brown sugar
1/4 c. vinegar (cider, white wine...)
1/4 c. soy sauce
Optional additions: a bit of Dijon mustard, liquid smoke
1 pkg. prepared meatballs (in the freezer section; Trader Joe's makes good ones; I use Quorn vegie meatballs)

Dump sauce ingredients into a saucepan, bring to a simmer. Stir a few times. When the sugar is dissolved, add frozen meatballs (the vegie ones are precooked, I assume the meat ones are, too, but check the package instructions). Simmer till heated through, about 12 minutes.

Serve on top of couscous (the curried version is nice, I add a few frozen peas), rice, or lightly buttered egg noodles.

Does she let her children drink coffee?

It was a joke! About giving the kids decaf! C'mon!

Scramble

It's raining and cold outside, and inside it feels warm and homey. Here's what I had for lunch: warm, filling, and a comforting no-inspiration dinner. Great for kids, too, even non-vegie eaters, as it can be simplified to suit anyone's taste.

• 1/3-1/2 cup coarsely chopped or sliced vegies (possible options: onion, bell pepper, mushrooms, spinach, brocolli, tomatoes, summer squash, artichoke hearts...)

• A bit of leftover cooked meat (optional; I'm a vegetarian so I tossed in some chopped soy sausage, but you could use cooked chicken or meat, sausage, a cut-up hot dog, anything.)

• a sprinkling of grated cheese (any kind you like: cheddar, colby, smoked gouda, feta...)

• 2 eggs, scrambled with a bit of milk, salt and pepper

Saute the vegies and meat in a little olive oil till tender (while cooking, season with salt and pepper). Pour in the eggs, sprinkle with cheese, and stir till everything's cooked. Dump into your favorite bowl and eat, preferably with a mug of hot coffee and a slice of whole wheat toast topped with apricot jam. If serving to kids, give them decaf.