No milk and utterly delicious!
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2 1/2 tbsp sugar
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.
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.
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.
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.