Rice Pudding

My Grandpa and a few of my great uncles used to make the most delicious rice pudding.  It was a favorite treat growing up and whenever I eat it, I always think of them.   As I think of good and comforting food these days, rice pudding was at the top of the list so I got their recipe from my Aunt Sandra and made a big batch this weekend.  You know how some of the foods of your childhood don't stand up to your memories?  Well, this one did -- it is amazing!  And so easy to make. 

In a large pot, bring to a boil:

1/2 gallon of whole milk (DO NOT use reduced fat milk, it just won't work)
1 1/2 cups of water
1 cup of rice
1 pinch of salt

When it starts to boil, turn it to low heat and partially cover th.e pot  Let it simmer for 45 minutes, stirring every few minutes to make sure nothing sticks to the bottom or clumps together, until the rice gets really tender.  It will still be extremely liquid when it's finished cooking.

While the rice is cooking, in a separate bowl, whisk together:

3 eggs
1 cup of sugar
3 tsp. of vanilla extract

Once the rice is done, drizzle the egg/sugar mixture into the rice and milk, whisking vigorously while you pour.   You want pour slowly enough and whisk fast enough to make sure the eggs mix in quickly, before they have time to cook and scramble.  Rather, you want them to integrate into the milk and cooked rice, forming the pudding.

Once it's fully mixed, pour into a large bowl or a pyrex dish.   Stir it a few times as it cools down for about the next 20 minutes to prevent a film from forming on top.  Then sprinkle with cinnamon and refrigerate.

This is great for dessert, but also a fabulous choice for breakfast if you really want to start your day with a nice bowl of comfort.   Enjoy!

Shepherd's Pie

There are few dishes that scream "COMFORT FOOD" more than a good Shepherd's Pie.  What's not to love about seasoned ground meat and veggies, covered in mashed potatoes?  If this meal doesn't soothe your woes, then no food ever will.  

1 pound ground meat or tofu -- beef is most traditional, but I think a ground beef and lamb blend is best.  But you could also use turkey, chicken, tofu or any other meat substitute you like, including chick peas.

4 large cloves of garlic, minced

1 large onion, diced

3 carrots, diced

3 ribs of celery, diced

3/4 cup frozen or fresh peas

Beef, veggie or chicken stock or broth

1 tsp. smoked paprika (if you don't like the smoky flavor, just use sweet paprika)

2 tbsp. Worcestershire sauce

1 tsp. thyme

salt and pepper to taste

 1/4 cup olive oil

2 tbsp. flour

In a large skillet, brown your meat or tofu, using some of the olive oil so that it doesn't stick to the pan.  When it's done, put it into a bowl and add the Worcestershire sauce so that it soaks in as the protein sits.

Add more olive oil to your pan and saute all your veggies, except for the peas.  Start with the carrots for about 3-4 minutes so they soften up.  Then add all the other veggies and add a couple pinches of salt.  Stir well and cover, keeping the veggies on low heat.  The salt will draw out moisture and the veggies will get really tender.   Stir occasionally, cooking for about 10 minutes.

Then add back in the meat, and also add the peas, paprika and thyme.  Taste the mixture and add some pepper to taste.  

Once you're happy with the flavor, add the flour and stir thoroughly through the mixture and cook it for about 2 minutes.   Then add enough stock or broth to just about cover the mixture, but not quite.

Bring this to a simmer and let it cook uncovered for about 10 minutes so the broth can thicken a bit.   Taste it one more time, adding salt or pepper if needed.

Then ladle it into some sort of oven safe dish or individual ramekins.   Cover it with a generous helping of mashed potatoes, and run a fork through the top of the mashed potatoes so there are lots of ridges.  (Optional -- sprinkle with some of your favorite cheese).

Place it in a 450 degree oven for about 20 minutes, until the mashed potatoes brown a bit on the top.

When you take this out, it will be hotter than the surface of the sun, so best to let it sit for about 5 minutes before serving.  Even then warn your