With just 4 ingredients this recipe is so easy to make. Soft wheat flour may be used, but rice flour gives this bar an even “shorter” texture. 2 cups freshly milled brown rice flour ½ teaspoon salt ½ cup sucanat 1 cup chilled salted butter Preheat oven to 350F. In a large bowl, combineContinue reading “Easy Shortening Bread”
Adapted from Southern Living Magazine April 2018 I don’t believe that rice pudding is particularly a southern dish. In fact its origins come from the royalties of England when rice was expensive and could only be enjoyed by the elite. But today, rice puddings are becoming quite popular. This version is equally delicious served warmContinue reading “Coconut Rice Pudding with Strawberry-Nectarine Compote”
Rice is grown worldwide in more than 100 countries and on every continent except Antarctica. It is consumed by more people in the world than any other grain. Rice, like wheat and barley, belongs to the grass family of grains but unlike wheat and barley, it does not contain gluten forming proteins, making rice naturallyContinue reading “Going With the Grains – Rice”
Simple but oh so delicious dish. Served hot from the oven, everyone who tasted it thought it was the traditional pasta mac and cheese. 8 x 10 baking dish 1 Tablespoon olive oil ½ medium onion, chopped 1 teaspoon Italian Seasoning 1 cup hulled millet ½ teaspoon salt 3 ½ cups water* 1 –Continue reading “Millet “Mac and Cheese””
When boiled, barley becomes plump and tender. Adding the peel of any citrus fruit to the water while cooking lends a subtle flavor to the slight nuttiness of the barley. Makes about 2 ½ cups cooked barley 1 Tablespoon olive oil Peel of 1 large lemon, lime or orange, cut in several thin stripsContinue reading “Citrus Infused Barley”
There is oatmeal and then there is Haitian Oatmeal. The smooth, creamy texture and unique flavor of Haitian oatmeal is more like vanilla pudding than a hot breakfast cereal. It was love at first bite when I was served this special treat on one of my visits to Haiti. So I made a dealContinue reading “Haitian Oatmeal”
by Sue Becker
This salad is a favorite due in part to its versatility. Ingredients can easily be changed to suit your family’s likes and dislikes.
By Sue Becker