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.

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,

strawberries

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!

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!

Fun snack for kids.  The whole capsicums or carrot are not used.  From Woolworths Fresh Foods Kids Site

Yummy to the Tummy Clock

rice cakes or 1 pita bread

cream cheese

yellow capsicums yellow pepper

red capsicums or 1 red pepper

carrot

Spread cream cheese on a rice cake or pita bread to make the clock face.

Cut up little pieces of yellow and red capsicum and cut a couple of carrot sticks.

Stick the yellow and red capsicum pieces where the numbers go -- 

Then carrot sticks for the hands of the clock.

The big hand is on the 12, the little hand on the 4 --   -- time for a snack!

I used what I had on hand to practice making these for my grandson.  I used a whole wheat pita,  spreadable cinnamon cream cheese, dried raisens & cranberries for the clock face, & celery sticks for the hands. Too cute!  This would be fun to make with preschoolers learning to tell time.  Made for Pick A Chef Fall 08.

This recipe is from Kraft Foods originally. It is nice way to use extra cucumbers. For adults this appetizer is one to have with a bunch of other stuff as a filler and needs to be seasoned with salt and pepper. If you have kids it is a great way to get kids to eat their veggies when you make sailboats. Make sure to seed the &quot;boats&quot; and omit salt and pepper. Use a toothpick as the pole of the sail if you'd like and thin pieces of carrot as sails. Fast and easy and can be made ahead. Enjoy! ChefDLH

Cream Cheese Cucumber Bites (Kids Sailboats)

carrot, shredded (about 1/2 cup divided)

chive & onion cream cheese (1/3 Less Fat)

cucumbers, cut lengthwise in half, seeded

salt and pepper

peas (optional)

Mix remaining carrots with cream cheese; 

Cut each cucumber half into 5 pieces to serve. 

For Kids- Let the kids make cucumber &quot;boats&quot; instead! Just fill the cucumber shells with the cream cheese mixture as directed. Then, add snow peas for the sails. Decorate with other cut-up fresh vegetables as desired to resemble colorful sailboats.

This is such a fun recipe for kids and adults alike! :)
I luved the cute look of the sailboats and the yummy fresh taste! What a healthy snack idea!
Mmm, the carrot adds a lovely sweetness to the onion and chives cream cheese and the cucumber makes everything taste so crisp. I made the sail boats eventhough I dont have small children and it was so cool! :)
Instead of snow peas, which I didnt have on hand I used kohlrabi pieces that I cut into sails.
THANK YOU SO MUCH for sharing this great keeper with us, Chef DLH! Ill make it again!
Made and reviewed for Went to the Market Tag Game May 2010.

Make and share this Lady Grapefruit (--Tasty Dish--) recipe from Food.com.

Lady Grapefruit (--Tasty Dish--)

pink grapefruit orange

grapes

green seedless grape (2 small clusters)

fresh cherries (keep stem intact)

apple (or kiwi, papaya, mango, etc.)

Cut the grapefruit in half. Then cut off a small slice on the bottom near the stem to make the grapefruit lie flat on a plate.

Eyes: Cut both grapes in half and place on the grapefruit.

Nose: Add the cherry between the two grape halves.

Mouth: Place the apple slice (or other fruit of choice) underneath the cherry where the mouth would be.

Hair: Place the grape cluster on the top of the grapefruit where the hair would be.

Is there any way this can be put on Pinterest?

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!

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.

The Realtor's Baked Sweet Potato Chips

sweet potato

olive oil, spray

sea salt

pepper

Peel the sweet potato and slice it with a vegetable peeler into thin strips.

Lay them out on a parchment lined tray.  Keep them seperate and not touching in a single layer.

Bake them about 20 minutes or until browned and crispy.  Turn the tray about halfway through.

Keep your eye on them and adjust the cooking time to acheive the desired crispy texture.

WHAT DID YOU SAY?  SORRY, I CAN'T HEAR YOU OVER THIS BIG PLATE OF CRISPY CHIPS.  (Diet friendly a la Sugar Busters-esque.)

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

salt,

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!

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

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.

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

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.

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!

These croquettes are easy to make and give another dimension to the lovely veggie Parsnip. The outside of the croquette has a nice, almost, crunch to it and is smooth inside

Parsnip Croquettes

lbs parsnips, pared,cut into 2 inch lengths and fully cooked

eggs, well beaten

parsley

jalapeno pepper, finely chopped (Optional)

mace

butter olive oil

Process parsnips in food processor until mixture is pureed but still has small lumps.

Place parsnips in a mixing bowl and add Eggs, Flour,Parsley, Salt, Pepper, Mace& Jalepeno.

Cover and put in refrigerator for 1 hour or until very cold.

Shape mixture into patties 3" x 1/2" thick.

Put 4 tbsp butter (or oil), into a skillet, heat.

Cook croquettes apprx 8 min each side until then are well browned.

A neighbor gave me two lovely parsnips that have been wintered over... They were  soooo sweet that when I used them in this recipe they nicely balanced the hot pepper in this lovely veggie sidedish.  Thanks so much for posting.  =)  This is a keeper!! (I'm e-mailing it to several friends. )

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.

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

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