Rice seed casserole finished product

Rice seed casserole photos

1 Tbsp each of Red Quinoa, brown lentil, red lentil, raw sunflower seeds, whole wheat macaroni, white sesame seed,
balance to fill one cup with white long grain rice
1 can mushroom soup 284 ml
1 can Curried mock chicken 284 ml (has quite a bit of juice) pieces chopped fine
1 Medium onion- diced
1 3/4 cans of water- rinse out the cans and add to the casserole
seasoned with lots of paprika, some tumeric, oregano, marjoram, a dash of mustard seeds, powdered garlic, a dash of fish spice, sprinkle of soy sauce

bake one hour at 350 F

Think polenta demands endless stirring? Think again. Bake it

was in the Hamilton SPectator on March 11

http://www.timesdaily.com/life/food/think-polenta-demands-endless-stirring-think-again-bake-it/article_d4c7d88d-601b-5cbe-b3a0-febf16f0856f.html

And it is the same article Rosemary says she followed it as written- she had fine corn meal use the 4 cups

Put about 1 tsp of Bulk Barn vegetarian chicken soup base for seasoning

Think polenta demands endless stirring? Think again. Bake it

Matthew Mead

This Febuary 2016 photo shows baked polenta in Concord, N.H. At its most simple, polenta requires exactly two ingredients: cornmeal and a liquid. (AP Photo/Matthew Mead)

Posted: Thursday, March 3, 2016 10:14 am | Updated: 10:30 am, Thu Mar 3, 2016.

Associated Press

We call it cornmeal mush. The Italians call it polenta. And they've been making it since shortly after Columbus introduced corn to the Old World upon his return from America.

At its most simple, polenta requires exactly two ingredients: cornmeal and a liquid. Sometimes fat or seasonings are added. Traditionally, it is prepared by bringing the liquid to a boil in a saucepan, adding the cornmeal in a slow, steady stream, then simmering the resulting mush, stirring constantly until it thickens. The whole process takes 30 to 40 minutes.

But let me be honest with you. That is not the way I make it. First, I'm not inclined to babysit a dish for 40 minutes. Secondly, I am not a fan of polenta's tendency to splatter as it cooks. That mush is hot!

Happily, a stewardess on a plane tipped me off years ago about a hands-free, eruption-free way to cook polenta. She said she simply tosses all of the ingredients into a casserole dish and bakes them. I was skeptical. No way it could be that easy. But I tried it out and she was right. I've been making polenta in the oven instead of on the stove ever since.

There are many kinds of cornmeal at the grocer these days, fine, medium or coarse grain, stone ground, organic, some just labeled polenta, and in both white and yellow varieties. They all behave slightly differently when cooked, but they all can be used to make polenta. Texture-wise, fine-ground cornmeal turns out smoother and creamier, while coarser cornmeal is more granular. I like both. It takes a little longer to cook the coarser variety, and you'll need to use a little more water.

Timing-wise, the vessel in which you cook the polenta makes a huge difference. If you use a casserole dish (earthenware or enameled cast-iron), the timing will work out pretty much as I explain in the recipe because those dishes heat up evenly from the bottom to the top. However, if you use a stainless steel pot (even one with aluminum or copper in the bottom), the polenta will take much longer to cook. Not to worry, though. If that's the only pot you have, the polenta will still be great.

Where does polenta fit into the meal? It can be served as a first course, perhaps topped with sauteed mushrooms. It can act as a main course partnered with the pasta sauce of your choice. It provides the perfect bed for sauteed shrimp or lamb, as well as for beef or chicken stew. Finally, it's a great absorber of the meat juices generated by a roast. In short, polenta is wildly versatile. Think of it as a welcome alternative to rice, potatoes or pasta.

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BAKED POLENTA

Start to finish: 1 hour (5 minutes active)

Servings: 6

1 cup fine- or medium-grain cornmeal

4 to 4 1/2 cups water, low-sodium chicken broth or stock, or vegetable broth, or a combination

1 teaspoon kosher salt

1 tablespoon unsalted butter

Heat the oven to 350 F.

In a 2-quart casserole dish, combine all the ingredients (use 4 cups liquid for fine cornmeal, and 4 1/2 cups for medium cornmeal). Stir the mixture briefly, then bake, uncovered, on the oven's middle shelf until thick and creamy, about 45 minutes if it is fine cornmeal and 1 hour if it is medium cornmeal. The polenta should have the texture of a thick porridge; if it is too thin, put it back in the oven and let it bake until it reaches the desired consistency, checking it at 15-minute intervals.

When the polenta is done, stir well and serve right away.

Nutrition information per serving: 100 calories; 25 calories from fat (25 percent of total calories); 2.5 g fat (1.5 g saturated; 0 g trans fats); 5 mg cholesterol; 380 mg sodium; 16 g carbohydrate; 1 g fiber; 0 g sugar; 3 g protein.

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POLENTA EMBELLISHMENTS:

— ONION: In a small skillet over medium heat, saute 1/2 cup finely chopped onion in 2 tablespoons butter until softened. Add 2 teaspoons minced garlic and 1 tablespoon chopped fresh thyme, then cook, stirring, for 1 minute. Add the onion mixture to the casserole with all the remaining ingredients and follow the recipe as written. When the polenta is done, stir in 1 ounce finely grated Parmesan cheese (or another crumbled or diced cheese of your choice, such as Gorgonzola or fontina).

— MUSHROOM: Top the creamy polenta with 1/2 pound assorted sliced mushrooms sauteed in butter with minced shallot or onion and finished with truffle oil and chopped fresh herbs.

___

EDITOR'S NOTE: Sara Moulton is the host of public television's "Sara's Weeknight Meals." She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including "Cooking Live." Her latest cookbook is "Home Cooking 101."

© 2016 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Special K Roast Feb 15, 2016

Actually used Rice Krispies
6 eggs - slightly beaten
2 cottage cheese @ 500 gr each(can use Ricotta)
6 cups Special K cereal
1 cup oatmeal large flakes
1/2 cup pecan meal
1 cup chopped onions
1 Tbsp Bulk Barn vegetarian chicken soup base for flavour

1/2 recipe - 8 x 8 pan

total 3224 calories or 134 if cut into 24 pieces of roast

Eggplant Curry

Working on Aubrey style curries

Basic spices used
Tumeric powder
Dill seed
Cumin powder
Cardomon seeds
Curry pincher leaves
Cayenne pepper powder to taste
Ginger powder (but not for eggplant)

Garlic and onions chopped -sauted in oil, add the spices to season the onions, then after add the meat or veggies

also add tomato paste and coconut milk and lemon juice
+ salt of course

White potato curry add fenugreek seeds and delete cumin and ginger

February 15, 2016
Aubrey would normally deep fry eggplant first- but = very oily curry

1 cup of onion diced
4 cloves garlic
7 Tbsp oil
Sautee and add spices
6 cardomen seeds
4 tsp cumin
3 tsp tumeric
3 tsp dill seed
6 curry pincher leaves
1/4 tsp red cayenne powder
2 red whole dry red cayenne
2 whole dry yellow cayenne

2 pkgs of Asian eggplant - 3 1/4 lb total add a little at at time, chopped

added 4 medium tomatoes diced
1 tsp salt or to taste
stir to get the oil distributed
cook at medium to low heat - with lid on- to steam- adds liquid from veggies
2 Tbsp Cocount milk
1 Tbsp Real lemon
Lower to simmer until eggplant is all cooked

1487 calories for total dish
makes about 12 cups @125 calories each
mainly from oil -866, eggplant- 354, tomatoes 81, coconut oil 56, onions 64, tumeric 23, minor amounts from rest

Cooked hot sauce

SUNDAY
Took tomatoes garlic and onion
Chopped then Sautéed in oil
Added a mix of peppers sliced
Red, yellow, orange cayenne, chocolate habanero, scotch bonnets

Cooked in saucepan with about 2 cups water
Then blended
WEDNESDAY
After keeping in fridge added 1 1/4 cups rice vinegar and blended

Hot Sauce Research

Master Hot Sauce
Ingredients
SERVINGS: MAKES ABOUT 2 1/2 CUPS
1 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)
2 tablespoons kosher salt
1 1/2 cups distilled white vinegar

Preparation
Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.
Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)
Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)
Do Ahead: Can be made up to 4 months ahead. Keep refrigerated.
Recipe by The Bon Appétit Test Kitchen

http://www.bonappetit.com/recipe/master-hot-sauce#recipe-ingredients
http://www.epicurious.com/recipes/food/views/master-hot-sauce-recipe-51104250

http://imgur.com/a/ef1EN