Banana Bread in a bowl

This is my usual breakfast these days.

Whole grains, hemp seeds, walnuts, and banana.  It tastes like banana bread.

This is how I make it.


Banana Bread in a Bowl

1/2 cup whole oat groats
1/2 cup whole kamut
1/2 cup brown rice
4 1/2 cups water

The night before, I put the grains and water in the rice cooker.  I set it on delay to finish by the morning, when I want breakfast.

Then I get to add these on top:

Sliced banana
Hemp hearts
Walnuts

The rest of the family adds their own favorite toppings.  But for now, these are my favorites.

Rice and Beans

I was recently reminded of this recipe compilation of mine from a few years ago.

Rice and Beans, Beans and Rice

There are a 13 pages of recipes featuring rice and different kinds of beans.  Very satisfying foods.

Coconut Rice

My children cheer when I announce we're having coconut rice for dinner.  It's no big thing, but it is delicious.  I simply replace about 1 1/2 cups of the cooking water with one can of coconut milk.

So, in my rice cooker, it goes like this.  Add the contents of one can of coconut milk then fill with water to the 4 line.  Add 4 rice cups (about 3/4 cup each) of basmati rice and a 1/4 tsp of salt.  Cook on white rice setting.  Sometimes I will substitute half the rice with quinoa or red lentils.  If using quinoa, make sure it is rinsed really well to remove the bitter coating.

Here are suggestions to add to the rice, although it is delicious on its own.

Jamaican Rice Salad

2 cups cooked coconut basmati rice

1 ½ cups red kidney beans

3 green onions, chopped

½ cup shredded carrots (about 1 large)

1 small jalapeno pepper, seeded and chopped

1 Tbs cilantro, chopped

1 tsp dried thyme

1 Tbs olive oil

¼ cup apple cider vinegar

Salt and pepper to taste

Huge pile of spinach

Place rice in a large serving bowl with beans, onions, carrots, jalapeno, cilantro and thyme.  Toss to mix.  Combine oil, vinegar, salt and pepper.  Drizzle over salad and serve over spinach.

Pagoda Rice Salad

2 cups cooked basmati rice (with coconut milk, optional)

4 chopped green onions 

4 cups loosely packed, chopped spinach

1 11-ounce can mandarin orange segments, drained

2 cups mung bean sprouts

1 8-ounce can sliced water chestnuts, drained (optional)

1/2 cup honey mustard salad dressing

1/2 cup avocado chunks

Place the rice in a large bowl. Add the green onions, mung bean sprouts and spinach. Mix well. Add the orange segments and water chestnuts. Toss gently to mix.

Mix dressing and soy sauce. Pour over salad. Stir in avocado. Cover and chill for 1 hour before serving.

Greek Rice

2 cups cooked basmati rice

1/2 onion, finely chopped

2 sticks celery, finely chopped

3 Tbs olive oil

2 cloves garlic, peeled and mashed

2 Tbs sesame seeds, toasted

2 Tbs pumpkin seeds, toasted

2 Tbs pine nuts, toasted

¼ cup freshly chopped mint

Grated rind and juice of 1 lemon

½ tsp dried oregano

Sea salt and pepper

Saute onions, celery, and garlic in olive oil until soft.  Mix together all ingredients and season to taste.

Breakfast Rice

1 cup cooked basmati rice

1 avocado, diced

1 cup diced tomato

Drizzle of olive oil

2 tsp of lemon juice

Sea salt to taste

Mix all together in a bowl and enjoy!  If you want additional seasoning, I like The Zip from Spice Hunter.

Island Rice Salad

2 cups cooked basmati rice

1 large carrot, shredded

1/2 cup chopped green onions

1/2 cup chopped celery

1 cup pineapple, diced or crushed

1 cup mandarin oranges

1/2 cup shredded coconut

3 tbs chopped fresh cilantro

2 tbs cashews or peanuts

Using the rice as a base, add whatever other ingredients you want.

Pintos and Potatoes

Recently declared a favorite meal, I did my best to write down how I made this simple and satisfying lunch.

1 cup vegetable broth

3 cups diced potatoes

2 cans pinto beans, rinsed

2 tsp cumin

1 tsp salt

1 can diced tomatoes

1 cup mild salsa

1 can black olives

Heat broth and potatoes in a large skillet.  Cook for 15 minutes.  Add pintos and seasonings.  Then add tomatoes and salt and heat through.  Stir in olives just before serving.

I used frozen diced potatoes.  And we added homemade yogurt at the table.  And perhaps some hot sauce, for me.

Family Favorites From Allergy Days

In times past ,we have had to avoid certain foods due to allergies.  By the grace of God, that is no longer necessary.  But I know how daunting it can be to overhaul your family's diet.  So, here is the recipe booklet I put together in 2009 with some of our favorite recipes.  They are gluten-free, dairy-free, and sugar-free, or at least have the options to be so.

Horne Family Favorites

Slow Cooker Veg Curry

Slow Cooker Veg Curry

1 Tbs coconut oil

2 large carrots, sliced on a diagonal

1 medium yellow onion, chopped

3 cloves garlic, minced

2 Tbs curry powder (I love Spice Hunter’s!)

1 tsp ground coriander

¼ tsp cayenne pepper

2 large Yukon Gold potatoes, peeled and diced

8 oz green beans, cut into 1 inch pieces

1 ½ cups chickpeas, drained and rinsed if using canned

1 14.5 oz can diced tomatoes

2 cups vegetable stock

½ cup frozen peas, thawed

½ cup coconut milk

1 ½ tsp salt

Heat the oil in the slow cooker on high.  Add carrots and onion.  Cover and cook for 30 minutes while prepping rest of ingredients.  Add the garlic, curry, coriander, and cayenne, stir to coat.

Add potatoes, green beans, chickpeas, tomatoes, and stock.  Cover and cook on low for 6 to 8 hours.

Just before serving, stir in the peas, coconut milk and salt.  Taste to adjust the seasonings.

Serve over rice or with naan bread.