Category Archives: Kids

Lemon Cherry Muffins

Forbidden Rice Blog| Lemon Cherry Muffins (5 of 9)

I once went to a birthday party where there was no cake. Not even cupcakes. In their place were muffins. Fruit-filled muffins. While most kids would be terrified or genuinely pissed off about such a thing, I was quite pleased. I remember one of the choices being a cherry muffin that was laden with dried cherries… they were delicious.

One morning recently I recalled those muffins and my genuine appreciation of them. Not knowing what else to make for breakfast one day, the idea of baking  something that was quick and filling sounded necessary.

The following muffins came out of that experiment. They’re lemony without being overly tart, the cherries provide a beautiful sweetness, and the dusting of coarse sugar creates a lovely slightly-crisp topping once baked.

Forbidden Rice Blog| Lemon Cherry Muffins (2 of 9)

Lemon Cherry Muffins

Yields about 12 standard sized muffins.

Ingredients:

1 cup dried cherries, chopped
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1/8 teaspoon fresh ground nutmeg
1 teaspoon vanilla extract
1 egg
1 cup buttermilk
5 tablespoons butter, melted
4 tablespoons fresh lemon juice (about 2 large lemons)
zest from 1 lemon
coarse sugar (optional)

Forbidden Rice Blog| Lemon Cherry Muffins (1 of 9)

Directions:

Preheat your oven to 375 degrees F and line a cupcake pan with liners or generously grease the well of each spot.

Sprinkle dried cherries with 2 tablespoons of the flour, then mix until the cherries are coated.

In a large bowl, whisk together the remaining flour, baking powder, baking soda, salt, sugar and nutmeg.

In another bowl, lightly beat the egg then add the vanilla, buttermilk, butter, lemon juice and zest and combine well. Add the chopped cherries.

Stir the buttermilk mixture into the flour mixture, just until the dry ingredients are moist.

Divide the batter equally between the greased/lined muffin tins, filling each well about 2/3-full. Sprinkle a generous amount of the coarse sugar over the batter. Bake for 20 minutes, or until muffins are golden brown.

Forbidden Rice Blog| Lemon Cherry Muffins (7 of 9)

Forbidden Rice Blog| Lemon Cherry Muffins (6 of 9)

Forbidden Rice Blog| Lemon Cherry Muffins (3 of 9)

Vanilla Banana Smoothie

Forbidden Rice Blog | Vanilla Banana Smoothie (3 of 5)

At least once a day either for a meal in itself or a snack between meals, my husband will say, “Babe…can I have one of those smoothies?” I know what this means: this chocolate soy milk, bananas, peanut butter (preferably this one), and lately also powdered chocolate peanut butter. He has deemed the concoction “God’s Nectar,” (bwahaha! I shit you not!) and says that one day he will certainly live off of the stuff. Happily.

The truth is, when you combine frozen bananas (this part is essential), milk, and chocolate, vanilla, and/or peanut butter, the end product is very milkshake-like. Without the guilt… Not that I feel guilty about drinking milkshakes; I am a firm believer in moderation…and could drink a vanilla or chocolate milkshake every day guilt-free.

Milkshake diet aside, I decided to try a little spin on my husband’s chocolatey-peanut-buttery-smoothie. I wanted something a little lighter tasting, which would still be filling and refreshing. The oats and frozen bananas make this smoothie milkshake-thick and will keep you full. You can add unsweetened cocoa and peanut butter if you wish, as well!

Forbidden Rice Blog | Vanilla Banana Smoothie (1 of 5)

Vanilla Banana Smoothie

Serves 2.

Ingredients:
2 teaspoons old fashioned oats
2 cups whole milk (vanilla soy, almond, or your preferred nondairy milk would be okay!)
3 medium bananas, frozen
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch of fresh nutmeg

Forbidden Rice Blog | Vanilla Banana Smoothie (4 of 5)

Directions:
In a spice grinder, pulverize the oats into a fine powder. (My “spice grinder” is actually just our coffee grinder, cleaned out really well.)

In a blender, combine the ground oats, milk, bananas, vanilla, cinnamon, and nutmeg.

Blend on high until smooth. Divide between two glasses and enjoy immediately.

Forbidden Rice Blog | Vanilla Banana Smoothie (2 of 5)Forbidden Rice Blog | Vanilla Banana Smoothie (5 of 5)

The Perfect Steel Cut Oats

Forbidden Rice Blog | Perfect Steel Cut Oats (5 of 6)

There is something perfectly simple, hearty and delicious when it comes to a bowl of steel cut oatmeal. This time of year, especially, a warm bowl of oats is gratifying and the perfect way to celebrate cold winter mornings. As a kid, my mom would regularly make a pot of oatmeal for before-school-breakfasts. Usually plain oats that had been perfectly cooked, and on the counter would sit little dishes of brown sugar, raisins, milk and butter to add to our individual bowls.

I didn’t care for oatmeal then, although that probably had more to do with my lack of interest in breakfast, in general… Or perhaps it was the time crunch of struggling to stay in bed as long as possible, followed by a shower that took nearly too long, then the mad dash to the bus stop, sometimes literally racing the bus up our street, hoping to get there in time. Who has time for breakfast in that madness (which, lets be honest – was probably served up with some teenage sass as well)?

As an adult, my tastes have changed. While I still don’t typically eat breakfast before noon, I find myself thoroughly enjoying a bowl of oats. Plus I’m old enough to appreciate the health benefits, too! They’re relatively low in calories, contain lovely amounts of fiber and they are a good source of protein providing, 7 grams per 1/4 cup serving.

Besides, oatmeal is super customizable. You can let the following recipe merely act as a base and add toppings or other ingredients to your liking. Feel free to make this bowl your own and enjoy it often, throughout this winter!

Forbidden Rice Blog | Perfect Steel Cut Oats (2 of 6)

Perfect Steel Cut Oats

Serves 6 or so

Ingredients:
2 tablespoons butter
2 cups steel cut oats
6 cups boiling water
2 cups whole milk
2 tablespoons brown sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
additional milk, brown sugar and cinnamon for serving

Forbidden Rice Blog | Perfect Steel Cut Oats (3 of 6)

Directions:

In a large pot, melt the butter over medium-high heat. Add the oats and sauté, stirring, for about 3 minutes until the oats smell toasty.

Add the boiling water, then reduce the heat to a simmer. Keep on a low simmer for 25-30 minutes.

Gently stir the milk into the oats. Cook for another 10 minutes. Stir in the brown sugar, maple syrup, vanilla, cinnamon and salt. Cook for 5 more minutes, then scoop into serving bowls.

Top with additional milk if you’d like, brown sugar and cinnamon to your liking.

  • You can easily add other toppings if you’d like. Some favorites around here:

— Mash a banana or two, then stir that in along with 2 tablespoons of peanut butter when you add the milk to the oats.

— Peel, then dice up an apple into bite size pieces. Add to the oats when you add the milk, along with 1 teaspoon cinnamon.

— Sliced pears are great on oats.

— Stir in cranberries, raisins, currants, chopped pecans, chopped walnuts, etc.

Forbidden Rice Blog | Perfect Steel Cut Oats (4 of 6)

Forbidden Rice Blog | Perfect Steel Cut Oats (6 of 6)

The Top 15 Posts of 2015

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To say so long to 2015, here’s a quick roundup of this little blog’s most popular recipes throughout the year!  Thank you all for your continued support of this endeavor. May the new year be filled with new recipes, full bellies, copious amounts of laughter and some new adventures in this blog space! Happy End-of-2015!

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Top 15 Posts in 2015

Forbidden Rice Blog | Top 15 of 2015

#15:   Vegan Chicken and Herb Dumplings

Forbidden Rice Blog | Top 15 of 2015

#14:  Creamy Jalapeño Mac and Cheese

Forbidden Rice Blog | Top 15 of 2015

#13:   Creamy Sweet Corn Risotto

Forbidden Rice Blog | Top 15 of 2015

#12:  Chocolate Ice Cream

Forbidden Rice Blog | Top 15 of 2015

#11:  Ethiopian Mesir Wat

Forbidden Rice Blog | Top 15 of 2015

#10:  Panko Crusted Tempura Shrimp

Forbidden Rice Blog | Top 15 of 2015

#9:  Homemade Falafels

Forbidden Rice Blog | Top 15 of 2015

#8:  Malted Waffles

Forbidden Rice Blog | Top 15 of 2015

#7:  Barbecue “Pulled” Seitan

Forbidden Rice Blog | Top 15 of 2015

#6:  Cowboy Caviar

Forbidden Rice Blog | Top 15 of 2015

#5:  Lavender Vanilla Bourbon Cocktail

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#4:  Miso Mushroom Ramen with Vegetarian Wontons and Crispy Tofu

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#3:  Purple Sweet Potato Pie

Forbidden Rice Blog | Top 15 of 2015

#2:  Baked Barbecue Panko Tofu
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#1:  Leo’s Limoncello

 

Happiest New Year to YOU!

Day to Day Life: Week Fifty

The last week, in photographs:

A cookie-pie situation.
Forbidden Rice Blog | Day to Day Life Week 50 2015 (1 of 16)

This fella is taller than me these days… at the ripe ‘ole age of 10 1/2 (exactly, today). Damn.
Forbidden Rice Blog | Day to Day Life Week 50 2015 (11 of 16)

I love the color of beets… red beets, candy-striped beets, golden beets…
Forbidden Rice Blog | Day to Day Life Week 50 2015 (4 of 16)

A cozy sweater wearing Dudley Gunther Chicken after his bath.
Forbidden Rice Blog | Day to Day Life Week 50 2015 (2 of 16)

Thrown-together-pasta-mess is one of my favorite dinner types.
Forbidden Rice Blog | Day to Day Life Week 50 2015 (5 of 16)

Adulting in the finest sense! Fresh broccoli, steamed. Annie’s Mac and Cheese, extra cheesy.
Forbidden Rice Blog | Day to Day Life Week 50 2015 (3 of 16)

Craig and Vincent went down to Long Beach Thursday through Sunday, meaning Thursday I had a full 24 hours to myself. I went to Sammich with my buddy Janet and ordered this – the “Happy Birthday Ldubb” Special: house roasted turkey, provolone, sprouts, onions, black pepper herb mayo, dijon, pepperoncinis, on baguette. SO GOOD!
Forbidden Rice Blog | Day to Day Life Week 50 2015 (7 of 16)

While they were out of town, that also meant Friday until this evening, its just been Silas and I. Before his dad left town, Si informed us both “it’s MEAT WEEKEND!” To kick off said Meat Weekend, I cooked chicken for the first time in nearly 10 years. Panko-crusted buttermilk chicken tenders, mashed potatoes with chicken gravy, a big ‘ole salad and then homemade buttermilk ranch.
Forbidden Rice Blog | Day to Day Life Week 50 2015 (6 of 16)

Forbidden Rice Blog | Day to Day Life Week 50 2015 (12 of 16)

We went to brunch the next morning with Nana, to a place around the corner from our house, Smithfields, a restaurant that specializes in sustainable “nose-to-tail” dining. I ordered the “Neil’s Brekkie,” which was delicious! Corned beef, duck fat fried potato cake, bacon-braised collard greens, a fried egg, stone mustard cream, rosemary cheddar, and house-made worcestershire sauce.
Forbidden Rice Blog | Day to Day Life Week 50 2015 (8 of 16)

A little Silas ice skating adventure in the cold, rain… then snow.

Followed by a pizza dinner date.
Forbidden Rice Blog | Day to Day Life Week 50 2015 (10 of 16)

This little boy crashed pretty hard both Friday and Saturday nights and didn’t once ask me the usual “can I stay up late?”
Forbidden Rice Blog | Day to Day Life Week 50 2015 (13 of 16)

We woke up to a town coated in snow this morning!
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In front of our house…
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I hope you’ve had a lovely week!