ChowBaby

we usually do our grocery shopping on friday or saturday. but we're leaving early next week for a visit with the grandparents (make that both sets of grandparents. and, yes, we will be driving on christmas day. sigh.), so we're trying to run through what's left in the pantry. the good and bad news is that there's not much left. so today, i was trying to piece something together that would warm our bones when atticus and i got back from our icy afternoon adventure. i found some rice, some dried fruit, some almonds, and a wayward can of coconut milk and figured i should be able to make something yummy with that, right?
 
here's what i came up with. a slightly sweet sticky-ish rice. it'd go great with a chicken curry. if only i had some chicken....

final tip: when the rice cooled, atticus "helped" me roll the rice into little balls that make great healthy hand-held snacks!

coconut apricot sticky rice
2 cups rice (i used white, since that's all i had, but next time i want to try a short-grain brown)
1 14 oz can coconut milk (i used low fat, again since that's all i had, but whole fat should work)
2 cups plus 2 oz water
1 teaspoon canola oil
1/2 teaspoon sucanat (you could also use cane sugar, brown sugar, and maybe agave nectar)
1/4 teaspoon salt
1/4 teaspoon alcohol-free vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup diced dried apricots (you could use just about any dried fruit like raisins , prunes, or mango)
1/4 cup crushed, sliced, or chopped almonds
combine all ingredients in a rice cooker (if you don't have one, this is a super convenient kitchen tool—and the cheapest version works as well as the more expensive varieties). turn it on. when done, fluff/mix with fork (especially since a lot of the add-ins float to the top).

-m

the economy is making me more conscious of how i shop, what i buy, and what i cook for my family on a daily basis. we're able to still eat organic by planning meals and shopping lists to avoid impulse buying, making extra to freeze in individual portions so we have lunches to take to work and school, eating less meat to reduce food costs, and making a commitment to eating our leftovers. 
 
i think i figured out how to accomplish everything i'm trying to do with one kitchen essential: the slow cooker! my new favorite tool (take that, stacie's kitchen shears!). a few mornings a week, while i'm packing atticus' lunch and downing enough coffee to cope with his fun new 5:30 am wake-up time (anyone with any advice on that?), i make use of my "magic meal maker." i swear that thing turns everything yummy. by the time i get home from work, dinner is ready, the apartment smells like home, and i can relax around the table with the family. focusing on what really matters. like whether atticus got any time-outs at school or peed his pants.
 
here's the recipe for the stew i made sunday for dinner and ate today for lunch (it's more veggie than beef and even better reheated—and i used all organic ingredients):
 
1 lb inexpensive beef stew meat (like chuck), cut into 1 inch cubes
3 tablespoons flour
1/2 can of tomato paste (about 3 tablespoons)
2 tablespoons balsamic vinegar
1/4 cup chicken stock
1 lb carrots, washed and peeled, cut into 1 inch cubes
1 lb red potatoes, washed and cut into 1 inch cubes
1 lb onions, peeled and cut into 1 inch cubes
4 cloves garlic, mashed
1 bunch kale, washed and chopped
2 bay leaves
 
place beef in slow cooker. add flour, tomato paste, vinegar, and chicken stock. add carrots, potatoes, onions, and garlic. fill remaining space with kale. place two bay leaves on top. cover. set to low heat for 8 hours (probably about 5 hours on high heat if you're in a hurry). before serving, add salt and pepper for the grown ups and leave it out for the little ones. (and make sure you cool and freeze the extra that night so all the veggies in your reheated leftovers don't make anyone—ahem—gassy.)
 
-m