Old Fashioned Rice Pudding

 original recipe found here

• 1 large egg
• 1/4 cup white or light brown sugar
• 1 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 2 cups whole milk
• 1/2 cup heavy whipping cream
• 1/3 cup short grain white rice (I used arborio)
• Pinch of salt
• 
  
• 1) Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.
• 2)  Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
• 3) Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
• 4) Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.
• 5) Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don’t boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don’t want it to be too thick before you take it off the heat. A touch soupy still is ok.
• 6) Remove from heat and serve warm.

Crispy Brussels Sprouts & Creamy Parmesan Risotto

 original recipe here

For the Brussels Sprouts

• 1 Tablespoon olive oil
• 2 cups Brussels Sprouts, halved
• Salt & Pepper to taste

For the Risotto

• 2 Tablespoons olive oil (or butter, coconut oil, etc.)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup uncooked Arborio rice
• 1 cup white grape juice
• 4-5 cups chicken stock
• 1/2 cup parmesan cheese
• Salt & pepper to taste

For the Brussels Sprouts:

1. Heat a large deep skillet to medium heat.
2. Add one tablespoon of olive oil and the Brussels Sprouts, halved side down.
3. Allow the sprouts to brown before turning, cook for 2-3 minutes until browned and tender.
4. Remove from skillet and season with salt and pepper, set aside.

For the Parmesan Risotto:

1. Pour the chicken stock into a sauce pan and heat until just barely simmering. You want the stock to be nice and hot.
2. Heat the large skillet and add the olive oil, garlic and onion. Sauté for about one minute. Add the rice and allow it to lightly brown.
3. Add the white grape juice and stir until all the juice is nearly absorbed.
4. Pour the hot broth in one cup at a time and stir continuously. Allow the broth to become completely absorbed before you add more liquid.
5. When you have used all of the broth and the rice is tender, add the Parmesan, salt and pepper. Add the Brussels Sprouts back into the rice and garnish with additional Parmesan if desired.

Guiltless Alfredo Sauce

 Original recipe found here

2 cups low-fat milk
1/3 cup (3 oz) low fat cream cheese
2-3 tablespoons flour
1 teaspoon salt
1 tablespoon butter
3 garlic cloves
1 cup grated Parmesan cheese

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Yellow Curry

 Olive Oil

1 onion

1 cup carrots

2 cups sweet potatoes

2 cups potatoes

1 cup peas

1/2 cup water

2-3 tsp yellow curry powder

3 cans (44oz) coconut milk

2 tsp corn starch

-Mix 1 can coconut milk with cornstarch and set aside.

-Sauté onion in olive oil for 3-5 mins minutes, stirring regularly.

-Add water and vegetables, and let simmer for 10 mins, again stirring every few minutes.

-Add 2 leftover cans of coconut milk and let summer until vegetables are soft.

-Whisk in coconut and corn starch mixture. Let simmer for a couple minutes, stirring.

-Serve over rice