Cheesy Pesto Rice

Cheesy Pesto Rice

Rice and peas, with chicken- baked or fried- is the Sunday food tradition in Barbados. Suggesting trying something different for Sunday lunch will generally draw a blank stare from your average Bajan. They may countenance adding salads and other side dishes, but rice is the standard.

I have never been a fan of rice, though I have eaten it almost every Sunday for my entire life. However, rice and corn are the most readily available alternatives to wheat. Wheat and I have a long and happy association but lately it has become apparent that I feel better if I don't  eat it. Choosing to significantly cut back on the amount of wheat products consumed, means turning to rice a lot more than before.

This is a quick recipe I made up when I got very bored of eating rice.

INGREDIENTS

• 2 cups cooked rice (may be brown or white, with or without peas or vegetables)
• 2 tbsp cream cheese (flavoured is good e.g. chive & onion)
• 1 tbsp basil pesto (OR 4-5 medium sized fresh basil leaves, very finely chopped)
• 1.5 - 2 oz cheese (e.g. cheddar, mozarella, edam etc.; use one type or mix two or more kinds)
• 1 tbsp parmesan cheese, finely grated (OR 1/2 oz shredded)
• 1/4 tsp powered garlic or garlic & herb seasoning
• 1 tbsp spicy brown mustard
• 1/2 tsp onion powder
• 1 tsp dried chives
• A few dashes of pepper sauce, optional and to taste
• A pinch of black pepper

DIRECTIONS

1.  Pre-heat oven to 350F.
2.  Mix all the ingredients together very well, in a bowl. Rice should form a soft but firm mass.
3.  Spray a small oven proof dish evenly with cooking spray.
4.  Put all the rice into the dish.
5.  Cook in pre-heated oven for 15 -20 minutes, till heated through and the top is golden brown.

Internet Recipe- Microwave Cake-In-A-Mug

Yellow Mug Cake Topped with Jam

I love cake.

It is probably my favourite food. I think it should have its own food group. I have a permanent cake craving. Mug Cakes are a fast way to deal with a craving for dessert.

I (or rather my sister) first came across the microwave mug cake concept in a Readers' Digest. And I confess I was...very skeptical. Microwaves do not have a sterling reputation for cake making. Cakes, with few exceptions, are supposed to be light with a  fine texture. Microwaves rubberize food. Microwave and cakes did not seem an auspicious pairing.

But the cake turned out very nice, with some fine tuning. Taking the time to make a few adjustments depending on the power of your microwave etc. can lead to an even better cake. Or you can just toss it together quickly and zap the craving faster. Either works.

That Reader's Digest recipe was a chocolate cake. The recipe below is a plain yellow cake which is more versatile that the chocolate versions (credit to Buzzfeed, URL included). The parts highlighted in green are my notes/variations on the original recipe.

What I Did...

• Added lime juice because its very egg-y.  You can also try beating the eggs with a bit of lime/lemon rind, before adding to the mixture, if you really can't stand a strong egg taste.
• Flavoured it with 1/2 teaspoon of orange extract, 1/4 teaspoon of rum extract and 1/8 teaspoon of cinnamon. 
• Topped it with some strawberry jam on finishing, while it was still hot. To get jam to a pouring consistency, microwave it 10 second intervals, stirring in between.
• Sifted the flour three times. I always do. Never mind the "pre-sifted" thing written on the bag. Sift your flour. Three times. Light flour is critical for light cakes.

I think the liquid ingredients should be added to the dry ingredients and not the other way around (which will create a lot of lumps). This approach should make the cake a bit lighter.

I have found it better to cook a microwave mug cake for the least amount of time needed to get it just firm. Then give it some standing time to set properly. Standing time is a staple of microwave cooking that most people have forgotten about. In our microwave I cooked it for two minutes and then let stand, longer cooking times made it rubbery.

I have also tried drizzling some sweetened coffee and  amaretto syrup unto the finished cake. That was delicious.

Possibilities. Try it for yourself and post your variations.

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MICROWAVE MUG CAKE- YELLOW

http://www.buzzfeed.com/emofly/tips-recipes-microwave-mug-cakes?s=mobile

Yellow cake is the classic birthday cake, and a perfect blank canvas on which to paint a sweet celebratory picture. Eat it as is, or fold in anything you like — chocolate chips, candies, nuts, fruits — to create a personalized mug cake statement.

Makes 2 mug cakes

INGREDIENTS

2 tablespoons unsalted butter
1 large egg
2 tablespoons milk
1 teaspoon pure vanilla extract
1 tsp grated lime/lemon rind OR 1/4 -1/2 tsp lime juice
1/4 cup granulated sugar
6 tablespoons (1/4 cup plus 2 tablespoons) self-rising flour [if you don't have self raising flour use 6 tbsp plain flour plus 3/4 tsp baking powder]
Pinch of kosher salt

Topping Ideas: Chocolate frosting, vanilla frosting, whipped cream, rainbow sprinkles, chocolate jimmies, or colored sugar crystals.

PREPARATION

1. Place the butter in a large mug and microwave it for 20 to 30 seconds until melted. Add the egg and whisk it in with a fork.
2. Stir in the milk, vanilla, and sugar.
3. Add the flour and salt. Beat the batter until smooth.
4. Divide the batter between two mugs.
5. Microwave separately for 1.5 to 2.5 minutes each until risen and firm.