The Best, Healthiest way to cook Rice!

When cooked properly, between Rice, Pasta, Potatoes, & Bread,... Rice is the healthier starch to accompany a meal; Basmati-White Rice that is, not brown!  Basmati rice is the healthiest & most Aromatic of white rice, & gives off a beautiful sweet popcorn aroma while it's cooking!
The trick is to cook it properly, to what most Americans might fear is "under-cooked."  Which really isn't, most Americans take cooking rice for granted (if not using Instant rice, lol) & simply toss it in a pot & cook it until it's border-line mushy (way over-cooked!)  Over-cooking anything is like "Processed food" The more something is "Processed/cooked" the easier/quicker your body is able to digest it, which floods the body with fats & starches, faster than it can use it, so it starts storing it, wherever it can manage to put it; not to mention flooding your blood-stream with sugars! 

Instructions
Use 1 cup & 1½ tbs of Rice, for every 1½ cups of water!
(Simply double/triple, these measurements to reach desired amount!)
Start by measuring rice & add it to a bowl, then measure required water & add it to your pot.  Place the pot of water on stove over high heat (add a pinch of salt & tsp of butter "optional")  Cover & bring to a boil; Then dump the Rice in, & give it a quick stir to level amounts out. (Cover & turn heat as low as possible!)  We are going to cook/simmer the rice for a total of 13 mins... (Exactly!!) Use a Timer, DON'T Over-Cook it!!  Now, if you wish to reduce the Rice's stickiness, & make it even "Fluffier" (for that perfect bite) Then cook the rice on high for the 1st minute, & then give the rice a quick stir to break it up & loose from the bottom; then immediately Re-cover it & reduce heat as low as possible & simmer for the "remaining" time (11mins 45sec ±)
When the timer goes off after 13 mins total, remove it from the heat & turn off!  DO NOT REMOVER COVER; Allow rice to steep covered for 10-15 mins...  Now your perfect rice is ready, just fluff with fork & serve, Enjoy!

I'll post some relevant "Rice" Health values / nutritional Data with links (Below) for those interested!

Why do Chinese eat white rice instead of brown?
Have you even wondered why Asian countries have eaten white rice for thousands of years, not brown? Because brown rice is full of phytates and lectins, which bind to vitamins and minerals and prevent them from being absorbed. Phytates are anti-nutrients found in grains and legumes.

Quote
"Brown rice has a GI of about 50 and white rice has a GI of about 89, meaning that white rice increases blood sugar levels much faster than brown. Still, both are very high in carbs, which will cause your blood sugar levels to rise... You can also combine rice with foods like vinegar or oil, which can lower the GI. Furthermore, you can try other varieties of rice with lower GIs, such as:

    basmati
    red
    black
    wild

Brown rice contains antinutrients
Antinutrients are plant compounds that may reduce your body’s ability to absorb certain nutrients. Brown rice contains an antinutrient known as phytic acid, or phytate, that makes it more difficult to digest...  While phytic acid may offer some health benefits, it also reduces your body’s ability to absorb iron and zinc from food... Over the long term, eating phytic acid with most meals may contribute to mineral deficiencies... Brown rice tends to be higher in arsenic than white rice... Significant amounts have been identified in rice and rice-based products... Long-term consumption of arsenic may increase your risk of chronic diseases including cancer, heart disease, and type 2 diabetes."
(Healthline,com)

Baked chicken & drop dumplings

Ingredients:

Ø  1.5 lbs. boneless skinless chicken breast

Ø  1 cup Yellow Onion, diced

Ø  1 cup Celery, diced

Ø  1 tbs. minced Garlic

Ø  1 ½ cups sliced Carrots

Ø  ¼ cup EV Olive Oil

Ø  2 tbs. EV Olive Oil

·         2 tsp. Garlic powder

·         2 tsp.  Onion powder

·         2 tsp. Kosher salt

·         ¾ tsp. Black pepper

·         ⅓ tsp. ground sage

Ø  ⅔ cup Flour

Ø  3 tbs. Better Than Bouillon (chicken base)

Ø  1 tbs. Honey, heaping

Ø  5 cups hot water

Dumplings;

Ø  2 cups Bisquick mix

Ø  ⅔ cup Milk

Note:

To start with, I’m using a 12”Ѳ by 4”↕, 4 qt. casserole pot, that’s very handy; we will be starting on the stovetop & transferring to a 375°f oven to finish.   A 12” frying pan or similar will work, as well as starting with a Dutch oven, then transferring to a 9”x13” cake pan.   Basically, we need a similar surface area for our dumpling/crust to fit. > 

Next, you can find the “Better than Bouillon” @ Wal-Mart, it’s good stuff; it’s like cooking a whole chicken until it disintegrates & reduces down to fit in this little jar. >

Instructions:

1. First, let’s thoroughly mix ALL the dry seasonings (●) together in a small bowl which we’ll refer to as “S1” then remove 2 tsp. of the season mix from (S1) & set aside which we’ll call “S2.”  
2. After everything has been diced & sliced & set aside, cut the chicken into bite size pieces & place in big mixing bowl.  Now sprinkle the seasoning mix (S1) over the chicken pieces, then toss & knead the pieces by hand, thoroughly dispersing & coating pieces with the seasoning.
3. Now pour the ⅔ cup flour atop the seasoned chicken pieces, then mix by hand, tossing & separating the pieces, until all the pieces are coated with flour & wet spots are gone.
4. In a microwave, heat the 5 cups water for about 4-5 min., then add the “Better than Bouillon” & stir until all dissolved.  Then add the season mix (S2) & the Honey until dissolved, set aside. (our Bouillon base)
5. In a small bowl with a little water, microwave the carrots until al Denté, then strain & set aside.
6. Ok, now add the 2 tbs. of EVO-Oil to your pot, atop the stove over med-high heat.  Steam is always expected, but never let it get hot enough to smoke, doing so causes the Olive oil to break down & lose its healthy properties.  
7. Add the onion & sauté about 5 min., then add the celery , garlic & sauté for another 2 min. (this is our “trinity”)
8. During step #9) we want to mix up our dumplings (while browning chicken) just follow the “Bisquick” dumpling directions, only takes 2-3 min.; preheat oven to 375°f as well.
9. Now add the ¼ cup EVO-Oil & mix, spreading the “trinity” around evenly & then place our chicken pieces atop the trinity as evenly in a single layer as possible.  Reduce the heat a little, to just slightly above medium & sauté for about 5 min. with-out stirring, until your pieces start getting a nice golden brown on the bottoms. (<step^8>)  Now, just try to flip the pieces over to brown the other sides, about another 5 min., lightly scraping bottom of pan & shuffling pieces around during so.
10. Time to add our “Bouillon base” to the pot; we are going to slowly simmer this, giving the bouillon base time to dissolve all the breading & yummy caramelized bits from off the chicken & throughout.   So let’s add the bouillon base & reduce the heat to just slightly below medium, stirring constantly for about 30 min.; by then you should have a nice simmer going & be well into the early thickening stage.
11. Let’s add our carrots & raise our heat to med-high & bring it to a modest/light bubble, stirring constantly.
12. Time for the dumplings (those who need to transfer into a baking pan, do so now) using two flatware/tablespoons (dough will be very sticky) we are going to spoon out, fat ping pong ball size dumpling/clumps, then just lightly drop/lay them on top of our yummy bubbling goodness; leave maybe a ½” or so between each dumpling so that they don’t stick together, allowing them to move around as needed as they expand.   You should have just enough dough to cover our top area as noted above^.  You don’t have to rush it, but you can’t stir it once you start adding the dumplings, so we don’t want to play around too much worrying about our dumpling shapes, thus the 2 spoons to help form balls instead of spaghetti.
13. You should have a nice bubbling going by the time you get all the dumplings in. So now let’s place it in the oven & bake @ 375°f uncovered, until dumplings are light brown on top, about 10-15 min.
14. Remove & let stand uncovered for about 10 min.  

Prep = 30 min. ±

Total = 2 hrs. ±

Feeds = 4 Adults

Enjoy!  Todd

Chicken Broccoli Cheese Soup

This one is by no means a low fat dish, but I guarantee this will be one of the best broccoli & cheese style soups you will ever experience!

Chicken Broccoli Cheese Soup

Ingredients:

• 1 1/2 lbs chicken breast fillet, diced (bite size)
• 2 c water
• 4 tbs "chicken base" (bouillon paste, Walmart or most grocery stores)
• 1 head broccoli (cut down to bite size florets/pieces.)
• 1 stick butter
• 1 tsp black pep
• 1 tsp kosher salt
• 1 tsp Tabasco
• 3/4 tsp sage
• 2 c yellow onion; diced (Valdalia if available)
• 2 c celery
• 3 potatoes (volume = to ave. size pear, quartered lengthwise, sliced 1/4" thick.)
• 1 red bell pepper; diced
• 1 tbs minced garlic
• 3 qt.s 2% milk
• 5 tbs Blond roux ( instructions )

Instructions;

1.) Steam broccoli separately to a soft "al dente" texture; set aside.
2.) In a 6 qt pot, add;

• 2 c yellow onion; diced (Valdalia if available)
• 2 c celery
• 1 stick butter
• 1 tsp black pep
• 1 tsp kosher salt
• 1 tsp Tabasco
• 3/4 tsp sage

3.) Saute' (on medium) until onion is transparent,
4.) Add Garlic, Red Bell Pepper, chicken breast & thoroughly cook thru. (15 min.s)
5.) Add 2 c water & 4 tbs "chicken base" (bouillon paste, Walmart or most grocery stores ) Cook on medium until base is dissolved, reduce heat to low;  add the blond roux & thoroughly mix in.
6.) Add 3 qt.s 2% milk, 1 qt at a time, waiting for each qt to get heated before adding the next.
7.) Add cut potatoes, simmer on low medium until potatoes are tender.
8.) On medium high, add 1 of the following at a time, stirring until melted;

• 1ea. 2 c bag of shredded colby/jack cheese
• 1ea. 2 c bag of shredded cheddar
• 1 16oz American cheese, few slices at a time

9.) On medium high, stirring frequently, bring almost to a boil;
10.) Remove from heat, add broccoli & stir lightly.  Serve with a salad & lots of french bread!! (top each bowl w/ couple crumbled Ritz crackers)

Serves  10 - 14 people pending sides.  Prep. time = about 45 min.s,  Total time = 2.5 to 3 Hrs

Enjoy!!  Todd

Fluffy Dinner Rolls

I'm going to start this blog with my latest recipe "Fluffy Dinner Rolls."  I started working on this about 4 months ago (last Thanksgiving.)  This was my first go round with any type of bread.  My goal was to create a light, mildly sweet & fluffy dinner roll; after a lot of trial & error, I just finished the recipe last night & typed it up today.  I took the best of the best from various recipes & techniques to get what my family & friends say is "perfect" so I'm happy, hope you like'm too.  My recipe appears a little more extravagant than others, but well worth it;  you'll get great rise with these rolls. This is my interpretation of what those cheap "brown & server" rolls you get at the store are trying to represent;  except with body & flavor!

Fluffy Dinner Rolls

Ingredients:

•  7 cups bread flour
•  3/4 cup sugar
•  3 tbs milk powder
•  3 tbs vital wheat gluten
•  1 1/4 tsp salt
•  2 cups warm milk
•  2 eggs, beaten
•  4 tbs "just melted" butter
•  1/2 cup warm water
•  1 tsp sugar
•  1/2 oz. active dry yeast
•  2 tbs. veg. oil
•  egg wash (1 egg & 1/4 milk thoroughly mixed)

Instructions:

1. Combine 3 cups flour, 3/4 cup sugar, milk power & wheat gluten in mixer bowl, set aside.
2. Combine 1 cup flour & salt; set aside.
3. In microwave, heat milk 2 min.s, let cool to approx. 110°F
4. Warm water to 110°- 115°F., add tsp sugar & dissolve, then add yeast; mix thoroughly with fork; let stand until about 1" of foam forms on top (5-10 min.)
5. (wet mixture) In medium size bowl, beat eggs thoroughly/bubbly; slowly temper/mix in melted butter & then slowly mix in milk, thoroughly.  Then thoroughly mix in foamed yeast water.
6. Add (wet mixture) to mixer bowl with the 3 cups flour (from step #1.) w/ paddle, mix thoroughly (will look like pancake batter).
7. Add 3 more cups flour & mix w/ dough hook until all flour is incorporated, then add the cup of salted flour & do the same. (will be sticky)
8. Remove dough ball & place on a lightly floured surface & knead using as little flour as necessary, until smooth & elastic/y (10-15 min.s) will feel like a baby's butt or woman's breast.
9. Place dough ball in a large bowl with veg. oil, coating ball entirely with oil; cover, place in warm spot (or proof box) & let rise until doubled in size.
10. When doubled in size, punch down, then remove dough to a lightly floured surface & form into a long sausage like shape (about 3" in diameter.)
11. Cut about 1" to 1.5" length pieces (should fill a cup cake mold about 3/4 full.)
12. Take dough pieces & form into balls; taking the edges of each piece & stretching down, around & under & poke into the bottom of the piece, forming a nice round tight top; place pieces in greased cup cake tin.
13. Thoroughly brush dough balls with egg wash, then place in warm spot or (proof box) for 45 min.s; should about dbl.in size, with nice mushroom like top.
14. Bake at 375° until golden brown (about 10 min.s) (makes about 24 - 30 rolls)

Total prep time =  about 1 hr,  Total time = about 3 hr.s

Enjoy,  Todd