Monthly Archives: November 2018

Easy Simple Rice Patties or Rice Cakes

Rice is a staple of many diets around the world. Now, with many Americans becoming sensitive or intolerant to gluten, rice dishes are increasing in popularity in the West. In an effort to develop something simple, like a bread substitute to have with a meal, or a ready-to-go easy snack, I developed this simple, easy to make, rice patty. The following is a video showing how to make them. See below the video for the recipe!

To make the rice patties, you will need cooked short grain rice of your choice. Leftover rice that was refrigerated, or freshly cooked rice may be used…

Simple Rice Patties
Makes about 12

1 cup short grain rice of choice (uncooked)
2 cups water (or amount needed according to package directions)
Salt and butter to taste, optional

Cook the rice according to package directions, adding salt and butter if desired. Allow the rice to cool just a little so you can work with it with your hands.

Form the patties: Measure out 1/4 to 1/3 cup of cooked rice and place the rice in a ring about 2-1/2 to 2-3/4 inches in diameter. With a spoon, compress the rice into the ring, then lift the ring away from the formed patty.

If you don’t have a ring, you could use a small can with both top and bottom removed. Alternatively, you could form the patties with your hands placing the sticky rice between two sheets of plastic wrap (it may be too sticky to form the patties with your bare hands).

With a small spatula, remove the formed patty to the appropriate tray or sheet, according to how they will be cooked. Place the formed patties either on a plate or tray (if sauteing them on the stove), on a baking sheet lined with parchment paper (if baking them in the oven), or on a fruit leather tray (if baking them in your dehydrator). Bake or saute according to directions below.

To cook them on the stove: Preheat a nonstick frying pan or cast iron skillet over medium heat. Add a little oil of your choice and briefly allow the oil to heat up. With a small spatula, carefully place the patties into the frying pan in the hot oil. Allow them to cook until the first side is golden brown. Carefully turn them over and allow the second side to brown. Then remove them to a serving tray and enjoy! If desired, they may be placed on paper towels to soak up any excess oil.

To bake them in a dehydrator: Place the formed patties on the fruit leather trays of your dehydrator. Bake at 145F for one hour, or until dry to the touch. Turn the patties over and continue cooking for another hour at the same temperature, until dry to the touch. The goal is to have them dry to the touch and easy to handle, but still moist inside. They should not be completely dried out in the process.

To bake them in your oven: Preheat your oven to its lowest temperature. Place the baking sheet with the formed patties on parchment paper on a rack in the middle of your oven. Allow them to bake until dry to the touch. Flip the patties over and continue baking them until the second side is dry to the touch. They should not be completely dried out…there should be moisture inside. The baking time will vary according to the temperature of your oven, so they will need to be monitored closely when baking these for the first time to determine the baking time needed with your specific oven.

Store your cooked patties in a covered container in the refrigerator. Enjoy them within 4 days.

Enjoy them as a bread substitute with a meal or a simple snack. They can be topped with softened butter, and eaten like that or even sprinkled with some herbs, or topped with a little nut butter and some jam or jelly, a little hummus, or eaten just plain. Use your imagination!

See also my original videos on how to make these delicious rice patties…

EASY Way to Dry Fresh Herbs

Many times we can end up with a bunch of fresh herbs, whether we grew them or not. Maybe a neighbor shared them. Maybe we bought them at the grocery store as a needed ingredient for some new recipe. Then we find ourselves with extra herbs, not knowing quite what to do with them. Sound familiar?

Well, drying fresh herbs doesn’t need to be hard. Nor do you need special equipment. Yes, it may be nice to dry them in a dehydrator, but not everyone owns one and it certainly isn’t worth buying one just to dry a few herbs! Some people suggest tying them by the stems and hanging them upside down to dry. That’s a tried and true time-honored method of drying herbs. However, even THAT can present itself with issues. What if you have no place to hang them? What if you have a cat that loves to attack them? What if the leaves fall off and make a mess on the floor?

Well, there’s an even easier way to dry those extra herbs. Simply wash them and pat them dry (if they have not already been washed). Then place them in a clean paper bag, stems and all. Leave the bag “puffed out” and fold over the top a couple times to keep the contents inside. Lay it on its side in a non-humid environment (someplace other than the kitchen or bathroom…who would want to dry food in a bathroom??). Next, a couple times a day (morning and evening), give the bag a little shake and turn it over. In a matter of days, your herbs will be beautifully dried. To remove the leaves from the stems, simply lightly crush them in your hands and remove the stems from there. Store the dried leaves in an air-tight covered container and use as you would any dried herb. It’s THAT simple!

The time it takes to dry your herbs will depend upon variables, such as the type of herb, the amount to be dried, the size of the bag, and the humidity in the environment. Nevertheless, they WILL dry, given a little time. AND this method involves no special equipment, no electricity, no mess to clean up during the process, no nails or hooks to hang them on. Just a paper bag! Note: Be sure it’s a paper bag, and not a plastic bag. The paper is needed for air flow in the drying process.

Below is a link to a video I produced showing how to do this. Enjoy!

I hope this helps 🙂
Judi

NEW Use for Juice Pulp…Salad Sprinkles

Many people are making fresh fruit and vegetable juice these days. And the trend is growing in popularity for good reason. It’s a GREAT way to add vital nutrients to your diet by increasing your consumption of those highly valued vegetables and fruit. But all that juicing leaves one with the question…What do I do with all this extracted pulp??

There are many websites, blog posts, and YouTube videos online showing the usual uses for the pulp: adding it to the compost pile, or make pulp crackers or vegetable broth. Those are all great ing suggestions and well worth trying. But I came up with yet another way to use the pulp that I haven’t seen before. Why not dehydrate it and use it for salad sprinkles?

Using the pulp for a salad sprinkle will not only add a little crunch to your salad and the flavored essence of the juiced vegetable or fruit, but it also adds the highly prized and much needed fiber that so many Western diets are lacking!

The pulp can be dehydrated and used just as it is…plain. OR, you could add any variety of herbs and spices that you want to flavor it your way according to your own liking. The flavoring options are limited only to your imagination.

Storing your salad sprinkles is simple. Just place them in an air-tight container and keep it somewhere where you won’t forget about it when it’s time to make a salad. Yes, placing an oxygen absorber in the container would also help to keep your sprinkles fresh, but if they’re used regularly, you’ll go through them quickly, so long-term storage probably won’t happen. Vacuum-sealing the container seems to be a waste of time and effort if you’ll be using the sprinkles regularly, so that shouldn’t be a concern. So, store them as you would homemade croutons and you should be good!

I created a video on making and storing dehydrated pulp to be used as salad sprinkles. Click the link below to view the video. Enjoy!

I hope this helps 🙂
Judi