Forbidden Rice Pudding with Blueberries

Am starting to clean out the pantry. I found 1 cup of forbidden rice. This was perfect since we had low-fat coconut milk, frozen mixed berries, and lots of honey.  It's from the New York Times' Recipes for Health.
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This recipe is an adaptation of a wonderful recipe by Sherry Yard, executive pastry chef at Spago Beverly Hills. Forbidden rice, also known as Chinese black rice, is packaged by Lotus Foods and sold at Whole Foods and many gourmet grocers. It becomes purple when cooked, which makes a rice pudding made with Forbidden rice ideal for the addition of blueberries. Serve this for dessert or for breakfast. For a delicious vegan rice pudding, substitute rice beverage for the milk.

1/2 cup Forbidden rice (Chinese black rice)
1 cup water
1/4 teaspoon salt
1 cup low-fat milk or rice beverage
1 cup unsweetened low-fat coconut milk
1/4 cup mild honey
1 teaspoon vanilla extract
1 cup blueberries
1. Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 35 to 40 minutes, until all of the water is absorbed.
2. Add the milk, coconut milk and honey to the rice, and stir together. Bring to a boil, stirring, then reduce the heat and simmer, stirring often, for five to 10 minutes, until creamy. Add the vanilla and blueberries, and continue to simmer for another five minutes.
3. Scrape into a bowl or into individual serving dishes. Cover and chill for at least two hours before serving.

Yield: Serves six.
Advance preparation: You can make this a day or two ahead and keep in a covered bowl in the refrigerator.
Martha Rose Shulman can be reached at martha-rose-shulman.com.

Chocolate cake and buttercream frosting

Beatty's Chocolate Cake

2006, Barefoot Contessa at Home, All Rights Reserved

Prep Time:

30 min

Inactive Prep Time:

30 min

Cook Time:

35 min

Serves:

8 servings

Ingredients

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Directions

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter
and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil,
eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
 

Quick Vanilla Buttercream Frosting

• 3 cups confectioners' sugar
• 1 cup butter, softened- 1/2 salted 1/2 unsalted (or unsalted and a pinch of salt)
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream- I used whole milk

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

 

Pizza

I made pizza for dinner last night and it was SO easy! Why have I not been doing this all the time?

I bought pizza dough (the soft kind for $2) at the store + mozzarella (had toppings at home).
I rolled out and stretched the dough while the oven heated to 500 degrees. Put the pizza on the pizza stone with some cornmeal (well, really polenta) under it.
I had put the toppings on already, but that made it harder to transport: olive oil, pesto, caramelized onions and peppers, and cheese.
Bake for 6-10 minutes and that's it! 

roasted sweet potatoes

Recipe 1: roasted with some oil in the toaster. Added pre-made chipotle aioli- easy version of below.

Recipe 2: made at faux Thanksgiving- from Bon Appetit- delicious!

Roasted Sweet Potato Wedges with Smoked Chile Cream

Read More http://www.epicurious.com/recipes/food/views/Roasted-Sweet-Potato-Wedges-with-Smoked-Chile-Cream-361831#ixzz1FLwUxvSN

• 1/3 cup sour cream
• 3 tablespoons finely chopped green onion tops (dark green parts), divided
• 2 teaspoons chipotle hot pepper sauce
• 2 teaspoons fresh lime juice
• 3 pounds medium red-skinned sweet potatoes (yams), scrubbed, cut lengthwise into 3/4-inch-wide wedges with skin
• 3 tablespoons olive oil
• 1 1/2 teaspoons ground cumin

Whisk sour cream, 1 tablespoon green onion tops, chipotle hot sauce, and lime juice in small bowl. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.

 

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Combine sweet potato wedges, oil, and cumin in large bowl. Sprinkle with salt and pepper; toss to coat. Arrange potato wedges, cut side down, on 2 rimmed baking sheets. Roast until tender and browned in spots, about 20 minutes, reversing pans halfway through roasting. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 425°F oven until heated through, about 5 minutes. Season to taste with salt and pepper.

Place potato wedges on large platter. Drizzle smoked chile cream over. Sprinkle with remaining 2 tablespoons green onion tops and serve.