low protein

You do not need to be afraid of cooking rice again! lol Real rice is so much better for you than instant. So here is a basic recipe that will have you cooking rice like a pro! Check out the options too! Your friends and family will think you're a star!&nbsp;

Perfect Basic White Rice

rice

water

salt

butter (optional)

white vinegar (optional)

In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil.  The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you a prettier dish. No one will taste the vinegar at all!

Cover and reduce heat to low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.

The steam that is trapped inside the pan is what allows the rice to cook properly.

I've banished the boil in the bag variety and retired my rice cooker, cos I've found Mama's method, tried & true!  I've been making rice this way for so long, my apologies for not (thanking Mama, and) reviewing this recipe sooner.  I have used this method with white rice and par-boiled with no problems (other than it's hard to put the fork down!)  I usually make this with chicken broth in lieu of water, as my family loves it.   Thank you.

We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn.  This dish is simple yet quick could be used as a side dish or plate filler.

Corn on the Cob - Boiled

corn on the cob, remove husks

butter (optional) or 1 tablespoon margarine (optional)

salt, (optional)

black pepper, to taste (optional)

In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).

On a medium heat allow the pot of water to boil.  Once the water is boiled, add in the corn into the pot and cover.  Cook for 10-15 minutes depending on how soft you want your corn.

Drain water and remove corn on the cob. Be careful as cob will be extremely hot.

Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.

i thought the recipe was perfect as is, it brought me back to some very fond childhood memories. I could never even imagine not piling on a bunch of salt, pepper, and butter because that's what my taste buds prefer. Just a thought for some of you who feel the need to put their 2 cents in on every comment section of every recipe and rewrite it with all the corrections the way they think it should be made, why not just post your own recipe on your own recipe page instead. Tweaking is one thing, and we all welcome that, but I find it extremely rude and disrespectful when people pick apart a recipe that someone else took the time out of their busy day to share with others who can benefit from it. If I wanted a recipe for a very bland corn on the cob in it's all natural state I would've picked one. I will say, I appreciate the fact that you weren't terribly rude in the way you went about it, most of the ones Ive read are, and those people ought to be ashamed of themselves, you know who you are. Thank You!

Make and share this Arkansas German-Baked Pancake recipe from Food.com.

Arkansas German-Baked Pancake

eggs

milk

vanilla extract

all-purpose flour

butter

granny smith apples,

honey

sugar

whipped cream

Make Apple Filling: melt butter in a large skillet over med-high heat; add in apples; cook, stirring constantly, 12 minutes, until tender.

Gently stir in honey; cook just until thoroughly heated; keep warm.

Make pancake: heat a 12-inch cast-iron skillet in a 450&deg; oven for 5 minutes.

Combine the eggs, milk, and vanilla in a bowl; beat at medium speed using an electric mixer, until smooth.

Melt butter in skillet; pour batter into hot skillet.

Bake at 450&deg; for 15 minutes; decrease temperature to 350&deg;; bake 8 minutes or until puffed and browned.

Remove from oven; spoon Apple Filling over pancake (pancake will deflate).

Sprinkle with powdered sugar and dollop with whipped cream; cut into wedges and serve.

I love german pancakes and this one is no exception ratherbeswimmin'.  What a great tasting, big, tall, light, fluffy pancake and it was filled with a delicious apple filling. What more could a girl ask for.  I garnished with a sprinkling of icing sugar. I enjoyed this very much and will make again.  Thank you so much for sharing.

A fun little munchy! Kids will enjoy helping and this gets them in the kitchen to help and have fun. Adapted from How It All Vegan cookbook.

Ants on a Raft

cracker (savory or try grahm crackers)

peanut butter (or any other nut butter you prefer)

raisins cranberries

Spread the nut butter on the crackers. If the kids are old enough, let them help with a dull knife.

Top with raisins or dried cranberries, or both!

If you like, you can add jam or fruit spread on top of the nut butter for another layer of fun.

FUN! We tried whole wheat Saltines then tried La Panzanella mini-croccatini crackers with sesame seeds. We liked the crackers spread with peanut butter and/or with sunflower seed butter. ~Tasty Dish~ doesn't like raisins and I subbed dried cranberries on her crackers (red ants). ;) Reviewed for Veg Tag/February. Thank you, Sharon!

I saw this being made on a children's programe, and they looked fantastic.
I am posting it here to make next time I have any younger ones around.
The amount of Ingredients used depend on how many snacks you want to make.

Nemo (Clownfish) Snacks

apricot

white chocolate

currants

Take two dried apricots and cut the first one in half. Cut the second apricot into thirds. You only need half of the second apricot to complete one fish, but you&rsquo;ll probably be making a few so you won&rsquo;t need to throw it away.

Heat the white chocolate in the microwave until it was melted.

Recommend to microwave it for 10 seconds at a time so you don&rsquo;t burn the chocolate.

Dip the edge of the first apricot piece into the white chocolate. Place the dipped piece on your work surface and push the second apricot piece firmly against it.

Dip the cut edge of the third piece and press it to the second piece.

Dip the rounded edge of the fourth piece into the white chocolate and attach it to make the fish&rsquo;s tail.

Dip a small currant into the white chocolate and stick it onto your apricot fish to create the eye.

Leave the chocolate to set; you can speed the process up by putting your fish in the fridge.

SUPER easy and fun kids treat and activity! My 3 year old loved these so much and kept screaming Nemo! Nemo! Keeping this recipe for another rainy day!

Don't like broccoli? You can substitute baby bok choy or asparagus with equally good results in this quick and delicious dish.

Orange Sesame Broccoli

orange

canola oil

broccoli florets

ginger

garlic clove,

soy sauce

sesame oil

sesame seeds

Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice.

Heat the oil over medium high heat in a large skillet until hot.

Add the broccoli and cook for about 5 minutes, stirring occasionally.

Add ginger, garlic, and orange peel and cook 1 or 2 minutes longer until the veggies are tender, crisp.

In a small bowl, mix soy sauce, sesame oil and orange juice; add to skillet and cook 30 seconds.

Sprinkle with sesame seeds and serve immediately.

Nice and subtle with just the right amount of tang, used broccoli, beans and asparagus. Terrific!

Recipe from a book called Let the Kids Cook and put out by a local supermarket and distributed in a show bag at the royal agricultural show.  Cooking time is chill time.  Please feel free to use fruits that are seasonal at the time or what you like, after all the basis is the yogurt and mueslie and the fruit the decoration and for health when using fresh, use what is seasonal.

Muesli Sundaes

strawberries

blueberries

pineapple (small, peeled and diced)

muesli (toasted)

vanilla yogurt

Using four glasses (parfait are great), distribute half of the fruit between the four glasses.

Add a layer of yoghurt over the fruit and another of muesli.

Repeat layers and chill, then serve and enjoy.

Mmm, this is such a great dessert style breakfast! LOVED it! The yogurt goes so well with the crunchy muesli and fruit. Mmmm! I used home-made chunky applesauce with vanilla and cinnamon in place of the mixed berries, which worked out very well.<br/>THANK YOU SO MUCH for sharing this wonderful keeper with us, Pat!<br/>Made and reviewed for Group Citrus Glitters during the Aussie/NZ Recipe Swap #57 October 2011.

I got this from an old cookbook at the library where I work, titled Celebrate the Bounty: Recipes and Rituals to Create Wonderful Feasts for Every Occasion in the Biblical Year, by Amy Appleby and Jerald B. Stone. I want to try it, and to see the nutritional information.

Honey-Creamed Turnips

lbs turnips

white pepper

Wash and pare the turnips. Quarter them and boil 30 minutes, or until tender. Drain off the water and let the turnips stand over low heat to steam off excess moisture. Mash the turnips in the pan and steam off excess moisture again.

Add the honey to the mashed turnips and fold in the whipped cream. Season with salt and white pepper.

I got this recipe at a church lesson evening. I make HUGE batches and store them in plastic bags in the freezer in place of popsicles...at least they are a little healthier than frozen kool-aid! I don't know how long it takes them to freeze, I just do them the night before.

Yogurt Breakfast Pops

(24 ounce) container vanilla yogurt

bananas,

mini marshmallows

Spoon mixture into six 8 oz plastic drink cups, dividing equally.

Insert popsicle sticks in center, freeze until solid.

To unmold, run a little hot water on the outside of the cup.

These really aren't so healthy with all the sugar from the marshmallows, so I left them out and added 1 c. blueberries instead.  Great when your on the run and want something  in your tummy for breakfast!

As fast as you can heat a can of veggies you can have this special side ready to serve! I hate canned green beans yet this is one veggie my dd will eat without complaint. This forced me to find a way to make us both happy. Hope you enjoy this one!

Green Beans from a Can That Don't Taste Like It!

(15 green beans

thyme (optional)

Heat entire contents of the canned green beans. Drain.

Place butter in the bottom of a serving bowl and add DRAINED green beans, stirring gently until butter is melted.

Sprinkle with parmesan (and thyme if using)and serve.

NOTE: This would work equally well on fresh or frozen green beans.

Forget the butter ...Add bacon drippins and at least 1 Tbs diced onion

This recipe is simplicity itself and delicious because of the heat. The panini maker puts beautiful grill lines on the bread and melts the peanut butter and jelly inside. This is as different from a regular PB&J as a scooter is from a bicycle. Try it, you and your kids will love it.

Peanut Butter and Jelly Panini

bread (I prefer multi-grain for nutrition)

peanut butter (from Wholefoods of Wild Oats)

grape jelly

Spread peanut butter liberally on one slice of bread.

Place the sandwich on a pre-heated panini maker.

(If you have toddlers, you might wait a minute to let the bread cool slightly for them).

Made for Pick a Chef Spring 2008. I didn't expect this to be so incredible; both the PB and J change composition entirely - you need to try it to see how good it is! I used sprouted whole grain bread and cut it with a cookie cutter for fun. I will warn you that this makes a big mess-I have the panini maker with the plates that go in the dishwasher but if you don't, get ready for some scrubbing! Highly recommended!

This recipe is from Sunset Favorites II.  This combines mustard which my daughter likes with a vegetable.

Mustard Glazed Carrots

lbs carrots, cut into 1/4 inch slanting slices

butter margarine

Dijon mustard

brown sugar

parsley, chopped

Combine carrots and water in a 3 quart pan.

Cover, reduce heat to medium, and cook until crisp-tender.(about 10 minutes).

Cook, stirring, until carrots are glazed(1 to 2 minutes).

I love Dijon mustard with carrots so I knew this recipe would be great.  The carrots were nicely tangy and not overly sweet.  I used the fresh chopped parsley and next time I will use tarragon because I love that herb with carrots.  Thanx for an easy and yummy carrot side dish!

This is based on the recipe by Bob Blumer from the &quot;Surreal Gourmet Bites&quot; cookbook. This simple caramelization method transforms this much maligned veggie into a knock-your-socks-off side dish or sweet snack that you won't be able to get enough of!

Cauliflower Popcorn - Roasted Cauliflower

cauliflower cauliflower

olive oil

salt,

Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.

In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.

Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.

(The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste).

Where I got it:  I originally heard about this recipe at Gail's Recipe Swap, where Josh posted it and many folks tried and loved it.

Delicious!  I was scared they were burnt, but they tasted delicious.  Next time I will reduce the cooking time a bit, and reduce the amount of salt....maybe just adding it at serving.  But I have been reducing salt in my diet and am probably overly sensitive.  I agree with earlier posters....do not cut the cauliflower into small sizes.....maybe a little larger than ping pong balls.....they really shrink up!  The smaller ones dry up.  Made for Best of 2010 Tag game!  Congrats on being a Best of 2010 Recipe!!!  Thanks for sharing.

The ultimate mall fruity shake at home! I modified this recipe one day from one i found online. I have sensitive teeth so I don't like ice much anyway. Guaranteed not to give you &quot;slushie headache&quot;.

Strawberry Julius

milk (nonfat

vanilla (extract

Slice up fresh strawberries until you have enough to fill a one cup measure.

Add to a blender or food processor, or if you only have a stick mixer, just put it in a large pyrex jug.

You may want to try this a little bit cooler for summer days, omit the water and add a few ice cubes.

I only leave out the ice cubes because my food processor can't handle hard ice.

Also it does tend to separate if you leave it sitting around for a minute, Don't let this put you off, just stir it up a bit, it tastes the same, just tends to be more frothy at the top then.

I tried this recipe with strawberries I had frozen along with a cup of vanilla ice cream and a cup of small ice cubes in place of the water.  It turned out cold and thick and was delicious!  My teenagers loved it.  Next time I'll make it using "Nutrasweet" in place of some of the sugar for myself.

A healthier and lower calorie alternative to potato chips and the fancy veggie chips available because these are not fried! These beet chips make a wonderful (and pretty!) snack. Good for packing in a lunch, serving at parties or just nibbling on. These are chips you can feel GOOD about eating. :)

Unfried Crispy Baked Beet Chips (Low Fat)

beets, large, scrubbed clean

nonstick cooking spray

Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the size of a potato chip.

Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.

Roast 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. you may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - so keep an eye on them. :).

serve as is, or with sour cream or another favourite dip.

I've never really had beets and this was easy and tasty. Salty and sweet. You really need to keep the beets evenly sliced and watch them because they will burn. Thanks for posting and I will be making this again!

This is so much nicer than plain steamed or boiled cabbage. Try it on the cabbage haters in your family and see if it converts them.

Cabbage for Those Who Dislike Cabbage

green cabbage (about 1 normal-sized head)

-4 garlic cloves, minced (I use 4)

red wine vinegar

black pepper

In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.

Saut&eacute; until the cabbage is limp, about 5 minutes or so.

Reduce heat to medium-low and stir in vinegar.

Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes.

This is the recipe that I use, to get my husband 
to eat cooked cabbage, but if you add sliced ONIONS to the fry pan the dish takes on a whole new flavor--- like carmalized onions! It is delicious -believe me!

Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011.  NOTE:  Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!

Spicy Roasted Okra

okra

coriander

cumin

smoked paprika

cayenne pepper

lemon wedges (for garnish)

In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.

Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.

Serve immediately with lemon wedges (squeeze over each serving)!

This recipe was so simple and easy I did not use the cayenne pepper but I used sumac that give it the kind of tart taste oh so good. Thanks to my daughter Chermonthia Grant for sharing this.

I had a recipe book for kids when I was young.  I have since lost that book but I remember this recipe well as it was one of my favorites.  For kids too young to use a knife they can just use a plastic apple corer and then stuff the toppings inside the apple.

Love at First Bite

apple

peanut butter

raisins

cinnamon

Spread 1/4 of the peanut butter on each apple wedge.

Sprinkle with cinnamon and distribute the raisins pressing them into the peanut butter.

This recipe is so easy to make and tastes so yummy! Its a perfect healthy breakfast or snack and fun to eat. I loved it!<br/>THANK YOU SO MUCH for sharing this recipe with us, Nyteglori!<br/>Made and reviewed for THINK PINK October 2011.

These are much healthier than fried chips and they taste great.  You can vary the flavor by using different spices.  Try taco seasoning, garlic, cinnamon... the variations are endless.  We like them with just salt and pepper.  The thickness you make them will greatly effect the baking time.  If you do them with a vegetable peeler, they'll take about 20 minutes.  If you slice them in super thin slices, they'll take about 30 minutes.  Just watch them until you get them just right.

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