Brown Basmati Rice
2 teaspoons granulated garlic
2 teaspoons granulated onion
½ teaspoon crushed red chili peppers
2 cups brown basmati rice
In a 3 quart saucepan bring water and seasonings to a boil. Add the rice, bring pot back up to a boil, stir, cover and reduce heat to the lowest setting.
Let rice cook undisturbed 45 minutes. After cooking period is completed, do not open pot, just remove it from the heat and let it sit 20 minutes undisturbed.
Remove top and fluff before serving.
With Saute Garlic and Onions
¼ – ½ teaspoon crushed red peppers
4 – 6 garlic cloves, sliced
1 medium onion, sliced, thin
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
Heat the olive oil in a large skillet or wok over medium high heat.
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds. Lower the heat to medium, add the sliced garlic and onions, continue sautéing approximately 1 minute, do not let the garlic brown. Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally.
That is a sufficient amount of time for the greens to be done. Taste for flavor and adjust.
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt
2 cups of buttermilk, more or less
1 large egg, lightly beaten
Preheat oven to 450 degrees F. Add the shortening to a well-seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the shortening and heat the skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don’t beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!
Deep South Ice Tea
5 to 7 individual tea bags, (Luzianne brand preferred)
1 quart of cool filtered or bottled water
Pinch of baking soda, optional
1 (4-cup) glass Pyrex measuring cup for steeping
2 quart glass pitcher filled with ice
1/2 to to 1 cup granulated sugar, or to taste
Fresh lemon, sliced or wedges, and some mint sprigs, optional
Boil one quart of cool filtered or bottled water, bringing to a full, rolling boil then turn off heat. Steep tea bags in the hot water for 9 minutes. Gently squeeze bags of excess water and remove. Whisk in sugar (and baking soda if using) until dissolved and set aside. Fill pitcher with ice, and carefully pour the hot tea concentrate over the ice. Stir well and pour over ice filled glasses, garnishing with a sprig of mint leaves and a nice juicy slice of lemon. Savor. Makes 2 quarts.
Cook’s Notes: For a milder tea, use 5 bags; for a more robust tea, go with 7. Increase sugar as needed to your sweetness level. Never pour hot tea directly into a glass pitcher without ice in it! To conserve your ice and use the tea per glass, fill the 1/2 gallon pitcher with 1-1/2 quarts of water instead of ice, and top with the steeped tea.
Fruit cake really has a bad reputation. By the time they mix in that hard stuff they call fruit, wrap it in plastic, box it and sit it on a shelf, fruit cake becomes nothing but a nasty tasting brick.
Cake doesn’t belong in plastic or a box! In order to truly appreciate a fruit cake, it cannot be commercially prepared; you have to make it yourself.
Making a fruit cake isn’t really as complicated as it seems. Plus, it’s a great family activity. You’re in the kitchen and the kids are prepping the fruit and nuts with Christmas music playing in the background.
What a fun new family tradition and you’ll be amazed with the outcome. The key is not to use that hard fruit rind mix that shows up on the shelves at holiday time. We use dried fruit like cherries, cranberries, raisins and tropical fruit mix.
But there’s still the issue of fruit cake’s bad rep. How do you get people to try it? That’s why Mom added a New Age Twist.
We introduce it as a spice cake. Sure it’s got the fruit in it, but our cake is very moist, rich and tastes more like gingerbread.
OH! And make sure you bake a Rated R and a PG 13 version. Cause you want the adults to get plenty of liquor in theirs.
That may be the real reason Grandma can’t wait to get our fruit cakes every year.
Yep and I always sneak in extra liquor for Gram. Her cake is so strong its Not Yet Rated.
8 – 10 Slices
Note: Do not purchase the fruit mixes typically associated with fruit cakes, buy the individual dried fruit packages that are normally found in supermarkets.
For the Kids version, use apple cider or apple juice instead of liquor.
2 cups chopped dried tropical fruit mix
1 teaspoon dried lemon peel
1 teaspoon dried orange peel
1 cup unfiltered apple juice
½ teaspoon ground allspice
1 teaspoon ground cinnamon
1 ¾ cups all purpose flour
grease and flour a bundt or loaf pan
Combine dried fruit, brandy, lemon peel and orange peel in a saucepan, and bring to a boil. Reduce heat to low and let simmer 5 minutes stirring occasionally.
Add the butter mixing until melted; add apple juice, sugar, cloves, allspice, ginger and cinnamon. Mix thoroughly and let simmer 10 minutes stirring occasionally. Remove from heat and transfer to a mixing bowl. Let sit until mixture is completely cooled.
Place flour, salt, baking soda and baking powder in a fine wire mesh colander and sift ingredients into the cooled fruit mixture. The object is not to over work the batter, fold in the ingredients just enough to combine then quickly fold in the eggs one at a time. Fold in the nuts and transfer batter to floured loaf pans.
Cook 1 hour, remove from oven, baste top with brandy or rum and let cake cool in the pan on a rack.
Store cake in an air tight container, if storing for any length of time, once a week spritz the cake with brandy or rum to keep it moist.