Coconut Rice

1 19 oz can of coconut creme
2 1/2 tbsp sugar
jasmine rice

Using your rice cooker, measure out three units of jasmine rice into the cooking pot. Rinse the rice in cold water until the water is clear, 5-6 times. Pour out as much of the water as you are able after the last rinse.

Pour the can of coconut creme on top of the rice, making sure the liquid line meets the 3 cup line, otherwise add more cold water. Stir in the sugar. Cook using the sticky white rice setting until done.

When done, you can serve it as is or amend your coconut rice by adding in chopped mango and toasted flaked coconut, green onion, garlic or lime juice.

Stone Ground Corny Corn Bread

2 2/3 cups Bob's Cornbread Mix
1 14.75 oz can of Green Giant Creamed Corn
1/4th cup canola oil
1 egg, beaten

Preheat oven to 350 degrees

In a medium bowl, add cornmeal mix, creamed corn, oil and one beaten egg. Mix until combined.

Bake in a round 9 inch silicone cake pan for 25 minutes.

Wheat Germ Muffins

1 egg
1 cup rice milk
1 tbsp canola oil
1/2 cup applesauce
1 cup Kretschmer Original wheat germ
1 cup white flour
1 tbsp baking powder
1/4 cup sugar
1/2 tsp kosher salt

Beat wet ingredients together and then add dry ingredients. Preheat oven to 375 degrees after combining mixture. This allows for the standing time of 10 minutes. Line muffin tin with 12 paper liners. Fill muffin liners 2/3rds full. Bake for 20 minutes. Yield: 1 dozen.

Paleo Chicken Vegetable Soup

This is the soup I made on 6/27/14.

Defrost for 10 minutes 2 boneless skinless chicken breasts in the microwave.

In a large cast iron pot on medium heat, add 2 tbsp of canola oil (you could use olive oil if you want). Heat through. Add 1 coarsely chopped yellow onion, 1 clove of garlic, crushed with the blade of a knife and then coarsely chopped, 1 chopped stalk to celery and 1 tsp of Kosher salt to the pot. Stir to combine and redistribute in order to sweat, not brown. Cook for 2-3 minutes until the onions are soft.

Add 3 teaspoons of Mazola chicken flavored bouillon and enough warm water to fill the pot 2/3rds full. Remove defrosted chicken from the microwave, cut into one inch pieces and add to the pot.

Add one head of green cabbage chopped in half through the root and then quartered and thirded. To the top, add 2 cups of fresh Green Giant vegetable medley (cauliflower, broccoli and baby carrots).

Cover with lid and cook for 15 minutes on medium, then 15 mins on simmer.

Why did I called this soup Paleo? It a meat and vegetable based soup that doesn't have any potatoes, rice or noodles in it.

No Milk Bread Pudding

1 lb french bread, cut into 1 inch squares
6 eggs
3 cups cold rice milk
1 1/2 cup white sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup raisins
1 tbsp turbinado sugar (topping)
preheat oven to 375 degrees

using a 13 x 9 baking pan, spray with cooking spray. Add cubed bread to prepared pan.

In a large bowl, combine eggs, rice milk, vanilla, spices. Whisk until combined. Pour over bread and top with raisins. Let stand for 10 minutes. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes. Take out of oven and sprinkle with turbinado sugar.

Apple Pan Coffee Cake

5 Granny Smith Apples, peeled, cored, sliced, and cut into chunks (half each slice)
1/2 fresh lemon
1 1/2 cups all purpose flour
1/4 cup sugar
3 tbsp canola oil
1 egg
3/4th cup vanilla rice milk

3 tbsp sugar

Preheat oven to 350 degrees

Prepare apples, place in prep bowl and then squeeze 1/2 lemon over the apples being careful to not drop the seeds of the lemon into the prep bowl.

In a mixing bowl, dump flour, sugar, oil, egg and rice milk and mix until blended.

Using a 9x9 square baking pan, spray with Pam for baking, then pour batter into the bottom of the pan. Top with apples spreading evenly over the batter. Sprinkle with cinnamon and additional sugar. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cut into 9 squares.