Rice Pudding

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If there’s one thing I can always find leftover in my refrigerator, it’s white rice. A few weeks ago I blogged one of my favorite ways to use it. Well, this, ladies and gents, is the other. Rice pudding is one of the best desserts out there in my book. Rich and filling, homey and comforting.

This version is made on the stove top, and it came together in no time flat. I usually have all the ingredients required on hand, so I can see myself  making this for the nights I want to have dessert – but, don’t want to put forth too much effort. I topped it with a dab of homemade whipped cream, and some fresh ground cinnamon. A perfect, easy dessert for Christmas Eve this year! For an extra kick, soak the raisins in a bit of rum before adding them to the pudding.

Also, tomorrow is the last day to enter the Red Pack giveaway! Leave a comment here to enter.

Rice Pudding

2 cups leftover cooked white rice
2 1/2 cups milk
1/2 cup half & half
1/2 cup sugar
small pinch salt
1/2 cup raisins
1 vanilla bean pod, split lengthwise
1/2 teaspoon cinnamon, optional
pinch nutmeg, optional

Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer. Scrape seeds from vanilla bean and add them, as well as the empty seed pod, to the milk mixture. Stir in the raisins. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using.

Divide rice pudding into individual serving dishes, and serve warm or chilled.

*Note: Sometimes I add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier.

Source: adapted from Slashfood

Slow Roasted Beef

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We haven’t been eating a lot of beef recently. I usually only buy steaks and roasts when they are on sale, and it’s been a while since I’ve come across a good deal.  Beef can be so expensive, but it’s something everyone in the house really enjoys and looks forward to. Enter, the eye of the round roast. At around $3.00 per pound, it’s a very affordable cut. I love a beautiful tenderloin as much as the next person, but they’re very pricey!

This is a great option for nice dinner of roasted beef, that doesn’t cost an arm and a leg. Would also be great for entertaining for the Holidays (roast beast, anyone?). It requires a bit of forethought, with the salt marinade overnight, but otherwise it’s pretty effortless. If you don’t have a digital probe thermometer, I highly recommend getting one. To achieve proper medium-rare results with beef, it’s an essential piece of kitchen equipment. Makes roasting meats of any kind a “no-brainer”. I served it sliced, as is. But, it’s also wonderful with a bit of horseradish – or, a jus made from the pan drippings. Leftovers make a fabulous french dip or roast beef sandwiches the next day. Put this on your menu for Sunday dinner this week!

Slow Roasted Beef

1 boneless eye-round roast (3 1/2 to 4 1/2 pounds)
4 teaspoons kosher salt
2 teaspoons olive oil plus 1 tablespoon
2 teaspoons ground black pepper

Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.

Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels; rub with 2 teaspoons oil and sprinkle all sides evenly with pepper. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.

Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.

Source: Cook’s Illustrated, January/February 2008

Pizza Sauce

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I’m embarrassed to admit it, but in the past I’d always bought my pizza sauce in a jar. I had tried a couple of times to make a version at home, but it always tended to turn out a bit watery. A couple of weeks ago, the good people at Red Pack offered to send me an assortment of their products. While I love fresh tomatoes with all of my heart, a cook always needs a stash of good quality canned tomatoes in their pantry. I’ve long been a fan of Red Pack products, ever since Cook’s Illustrated named their canned whole tomatoes #1 in it’s category.  Needless to say, I was much obliged!

The first thing I made when my package arrived was this pizza sauce. It is definitely a winner! It only takes 5 minutes, and the flavor is unparalleled. I used a can of pureed tomatoes, which I think is the key. Before I had used diced tomatoes, and pureed them myself…which, is what I think what led to the water-logged sauce. Less water content from the “get go” is a good thing. I add a bit of chili pepper flakes to my sauce, as we like a little kick of heat. This makes enough for 2-3 large pizzas, depending on how saucy you like your pies. It’s also a great simple tomato sauce for something like meatballs.

Thanks to Red Pack, I have a lovely canned tomato assortment to pass along to one of my lucky readers! Who couldn’t use some staples for the winter months ahead? Read on for the fine print.

Pizza Sauce

2 cloves garlic, minced
1 tablespoon olive oil
1 (14 ounce) can pureed tomatoes
1/4 cup water
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon red chili pepper flakes (optional)
1 teaspoon oregano

Heat olive oil in saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and store in airtight container in refrigerator for up to 2 weeks.

The Rules:

– To enter, leave a comment answering this question:  What is your favorite way to use canned tomatoes?

–  One entry per person.  The winner will be chosen by a random number generator.

–  Must leave a valid email address with your entry.

– Giveaway is open until Wednesday 12/21 at 10 pm EST.

Pico de Gallo

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I hate to admit it, but I used to dislike cilantro. I thought it tasted like soap. Thankfully, I’ve since come around and now I can’t get enough of the stuff. One of my favorite uses for it, which I find myself making often around here, is pico de gallo. Obviously, it’s a great condiment for any Mexican dish. But, it is also a wonderful accompaniment to serve on top of broiled fish or grilled chicken. Not to mention it’s totally figure friendly.

I’ve found that I get pretty decent results year-round with Roma tomatoes. Of course this summer is at it’s prime with summer tomatoes, but it’s nice to be able to have a fresh tomato salsa in these dreary winter months that is edible! I like a more predominant onion flavor in my salsa, so I use white onions. If you like a milder onion flavor, try using red onion or scallions instead. If you don’t like things spicy, remove the “ribs” and seeds from the jalapeno before chopping. Or, if you want to kick the heat up a notch, try using a serrano or habenero pepper in place of the jalapeno.

Pico de Gallo

5 Roma or plum tomatoes, diced
1/2 white onion, diced
1/2 cup cilantro, minced
1 jalapeno pepper, finely diced
1 lime, juiced
1/2 teaspoon kosher salt

Combine all ingredients in large bowl. Let sit 20 minutes to let flavors meld before serving.