Brown & Wild Rice

When you’re looking for an elegant side dish that doesn’t include potatoes, sour cream, and/or cheese - there aren’t many options out there.  This is deliciously different and surprisingly good.  The colorful blend adds a good contrast to any meal - especially chicken.  It can bake alongside any main dish.

Two years ago we were working on another Stake Women’s Conference - which included a hot meal for 450 women.  As most of the food is donated by women who attend, it required using a recipe that would yield a standard result - even with SEVERAL cooks making it.  We had just enough budget to cater the chicken from a local Italian restaurant, and the rest of the meal was brought in by volunteers.

This rice dish was perfect.  Everyone’s turned out identical (or at least similar), and when combined in large chafing dishes and stirred, it was beautiful.  

It used packaged brown & wild rice, as well as Minute Rice - and the diced celery, onion, grated carrot, and parsley made it really colorful.  It held well in the warmers (thanks to the brown & wild rices) - but the instant rice suffered a bit from the wait.  

Last weekend I was looking for an alternative to potatoes for Sunday dinner - as many of my family were here for Memorial Day weekend.  I remembered this rice dish, but didn’t have a package of quick brown & wild rice OR Minute Rice.  I happened to have a bag of (non-instant) brown & wild rice blend - so I adapted with what I had.

Although not as fast as the original recipe, it just involved pre-cooking the wild rice blend first before adding the long grain white rice and vegetables.  A mere 45 minutes - during which time I was able to dice the vegetables and throw the rest of dinner together to bake at the same time as the rice.  

My family loved this.  I had to quickly document what I did so I can use it again.  I’ve included the original recipe at the end (using a boxed wild rice mix and instant rice) - but trust me - it’s not nearly as good as this one.

For both recipes (this one, and the quickie-fast one) go to:

www.changeabletable.com

Lemon Truffle Pie

Not sure why “truffle” is in the title of this memorable pie, but doesn’t it just sound elegant? It doesn’t take a very large slice to satisfy you - it’s rich, sweet, and tart - all at the same time.  Three creamy layers keep you guessing what is in each one.  I’ve made this three times, and it doesn’t last long...

I tried this for the first time at a dessert buffet, and when I asked the cook for the recipe - I was refused.  I can’t be critical of this person, but good recipes are impossible to keep “secret”.  I guess that’s why I don’t worry about sharing my favorite recipes - it only gains you friendships.  When I see some of “my” recipes printed in cookbooks, on websites, and shared with others as “theirs” - it makes me smile.  Imitation is the sincerest form of flattery...

On the US Copyright website, it says that copyright law does not protect recipes that are mere listings of ingredients - just a substantial literary expression - a description, explanation, or illustration, for example - that accompanies a recipe or formula or to a combination of recipes, as in a cookbook.  

Do I change things up?  You bet I do - and so do all of you.  All I ask is that those who print my recipes state the source - it’s only polite.  This recipe originated in the cookbook - Lion House Pies.  An awesome resource, and I plan to learn a lot more from it in the future.

I’ve changed this recipe from the original because it’s just too heavy on the cream cheese layer.  I personally love the lemon layer - and IT should be the focus of the pie (in my opinion).  What will make you scratch your head as you enjoy it is the addition of white chocolate - it adds a depth to the pie that is amazing.  I also “stabilized” the whipped cream layer so it cuts and serves without falling apart.  

If you want the original recipe from Lion House Pies, you’ll need to buy the book (I can’t justify printing it out verbatim).  This adaptation is delicious!

You'll find the recipe here at:

www.changeabletable.com

Manly Oatmeal Raisin Cookies

Making cookies for men is a bit of an art... but I have found that most men seem to like them #1) BIG  #2) SOFT  #3) CHEWY, and last - but not least #4) with CHUNKS of good stuff.  I was happy to find that this recipe qualifies in all of the BIG 4 categories of importance in making a man’s cookie.  See if you agree.

We were looking for “manly cookies” to take to a group of 48 wonderful men who served over 500 women a delicious hot meal at a recent Stake Relief Society Women’s Conference.  That was a feat that required skill and patience - and none of them have a career in the food service industry.

If you've never explored this website... it's great! 
I miss the old-fashioned charm of manliness you'll see here.

We, as a Relief Society Presidency, debated over what the actual definition of a manly cookie would be.  We came up with four choices - and each of us made one to contribute to the variety we took to thank them.  A HEFTY brownie (not a dainty little bite-size or mini-muffin size).  Jumbo Chocolate Chippers (recipe is HERE - my personal favorite).  A big fat SOFT sugar cookie.  And... (the one I had to come up with) a chewy oatmeal raisin cookie.  

Of course, I always google everything before I narrow down the choices.  I found quite a few that really SOUNDED manly...  Wookie Cookies, Davy Crockett Bars, Cowboy Cookies, Chipachunk Cookies.  But the common thread was oatmeal - and not quick oats, but old-fashioned ROLLED oats.

I found one that everyone raves about from Cook’s Illustrated - a good source, if you ask me.   There are many cooks out there that claim they have the “secret” to keep them soft and chewy.  Some claim the secret is adding some kind of maple syrup, corn syrup, pureed raisins... and the list goes on and on.  But what I’ve found is the right combination of sugar & butter, as well as making the ball of dough large enough that the cookies slightly underbake in the center.  The trick is removing them at just the right point - which is... (check out the recipe link below)

My personal favorite cookie recipe has always been a jumbo soft chocolate chip cookie.  But... after trying this recipe, if I had a choice of a soft oatmeal raisin cookie and a soft chocolate chip cookie I would really have a dilemma on my hands.  These are awesome.  And see if you can leave them alone for at least a day before enjoying - and they will be even more amazing.  The texture changes from slightly gooey (which I love) to puffy and soft - in just 24 hours.  

To change these up to suit your taste - try adding chocolate chips, coarsely chopped nuts, and/or flaked coconut.  It definitely couldn’t hurt.

For the recipe, with all the "whys" - go to:

www.changeabletable.com