Tuesday, January 6, 2015

Lemony Rice Pudding

1 cup uncooked rice
8 cups milk
3/4 cup sugar
zest from 2 lemons
1/2 tsp. salt
1/2 can sweetened condensed milk

Bring rice, milk, sugar, salt and zest to a boil.  Reduce heat and simmer 25-35 mins. until rice is tender and most of the milk absorbed.  May add up to 1/2 can sweetened condensed milk the last few minutes if you would like a richer, creamier, sweeter rice pudding.  Add vanilla. Transfer to bowl and surface with plastic wrap to help prevent a skin from forming as it cools.  Rice pudding will thicken and firm up as it cools. You can use 2%, or whole milk, half and half or part cream or any combination of these.  Use no more than half cream.  I used half 2% and half whole milk but added about 1/4 can sweetened condensed milk.

Monday, January 5, 2015

Tuscan White Bean Soup

1 lb. hot Italian sausage
1 large onion, diced
4 ribs celery, diced
5-6 carrots, diced
2-3 cloves garlic, minced
8 cups chicken broth
4 potatoes, diced
4 cans white beans, drained and rinsed
1 bunch swiss chard
Salt and pepper to taste

Cook sausage, drain off most of the grease, add onion, celery, carrots and garlic.  Add 6 cups broth and diced potatoes and cook until potato is tender.  Puree 2 cans beans with 2 cups chicken broth. Add to soup along with the other 2 cans beans. Simmer 10 minutes then add the swiss chard, chopped and cook until the chard is wilted.

This is a spicy soup.  Can use mild sausage and add red pepper flakes to control the heat yourself.