BROWN RICE WITH FETA, PISTACHIOS AND MINT

Thanks to our hostess, Michael, for bringing us this popular weekly event. It's always a taste-treat!

http://designsbygollum.blogspot.com

I think I got this recipe from Southern Living Magazine. It's very tasty and healthy, too. Best of all, it fits my criteria of quick and easy!

BROWN RICE WITH FETA, PISTACHIOS AND MINT

Makes: 8 servings   Prep: 15 minutes                                          

2 Tablespoons butter

1 teaspoon salt

2 cups uncooked quick-cooking brown rice

1/4 cup crumbled feta cheese

1/4 cup chopped pistachios

3 Tablespoons chopped fresh mint

1/2 teaspoon lemon zest

1/2 teaspoon pepper

Melt butter in a medium saucepan over medium-high heat.

Stir in salt and 3-1/2 cups water; bring to a boil.

Stir in brown rice, cover, reduce heat to low. and cook 10 minutes or until water is absorbed and rice is tender.

Stir in remaining ingredients.

That's it, you're finished!

With this type of recipe, I almost always find that I like more of everything than the recipe calls for. In this case, I added the entire 6-oz. carton of feta cheese and considerably more mint and lemon zest. I also sprinkled extra pistachios on top. Of course, you will season with salt and pepper to your personal preference.

BUTTERSCOTCH CAKE FOR FOODIE FRIDAY

http://designsbygollum.blogspot.com

Thank you to Michael for hosting this very popular (and delicious!) party each week.




I don't post anything for Foodie Friday very often. I enjoy baking something occasionally, and I love to cook for family holiday celebrations. But, after years of every-night cooking for a picky and unappreciative audience, I pretty much gave that up when the children left home. Every once-in-awhile, though, I get in the mood to bake something.

BUTTERSCOTCH CAKE

1 cup sugar

1 cup brown sugar

4 eggs, beaten

1 cup vegetable oil                                                    

1 and 1/2 cups self-rising flour

1 teaspoon vanilla extract

2 cups pecans, chopped

1 cup butterscotch chips

Preheat oven to 350 degrees.

Lightly grease and flour a 9"x13" baking dish.

Stir together sugar, brown sugar, eggs and oil in medium bowl until smooth.

Stir in flour and vanilla.

Add pecans and stir until evenly mixed.

Soon into prepared pan and bake for 35-40 minutes.

Serve with a scoop of vanilla ice cream.  

(Or if you feel decadent, have some with your morning coffee.)

This blue bowl is a family heirloom. It has been serving up cookie dough for at least 80 years!

 

In the interest of full disclosure: We were so eager to taste this, (oink, oink) we cut it before it was cool, so it's not a neat little square. And, we didn't have any ice cream, tonight... but we'll remedy that tomorrow!

FOOD AND WINE CLASSIC IN ASPEN

http://designsbygollum.blogspot.com

I don't much like to cook, but I sure do love to eat! And, I love to watch other people cook. I appreciate the creativity that goes into preparing a tasty recipe.

Photos from the Food & Wine Magazine Classic in Aspen, Colorado.

Some of the famous chefs

Emeril Lagasse

Giada De Laurentis
Beautiful, charming and she can really cook!

The "Iron Chef"

Bobby Flay

Mario Batali

Mario is quite well-known for his kitchen attire!
Not exactly traditional chef's garb!

Jacques Pepin is my personal favorite. A delightful man! He and his charming daughter, Claudine Pepin, also a chef, are very entertaining.

Jacque's little granddaughter is learning from the masters!

Autographing their cookbooks

Emeril Lagasse

Rocco diSpirito

Sips and Samples

"I cook with wine. Sometimes, I even put it in the food."