Tag: Recipes

WWII Recipes: Eggs In Rice Nests
Recipes

WWII Recipes: Eggs In Rice Nests

Sarah

This is a simple but filling recipe. Popularized in WWII ration cookbooks, it was probably also popular in the Great Depression years before the war. The Victory Cookbook was first published in 1943 but had existed before under a different name. It was simple cooking that American women could do on a budget—and under the food rationing system that was started in 1942.

The original recipe is for six portions, but it is easily downsized to whatever you need.

If you had backyard hens, you had eggs. Rice was grown in Texas and Louisiana, so easier to source. It’s a simple recipe, yet so very tasty. It is so nourishing. This is a keeper of a recipe, one for when you feel down or getting over a sick stomach.

My middle son commented he’d like each bowl to have 2 eggs, and I would agree with him. But, of course, that wasn’t allowed with rationing I told him.

Eggs In Rice Nests

Ingredients:

  • 2 cups cooked rice, hot
  • 4 large eggs
  • ½ cup grated cheese, cheddar or similar
  • Fine sea salt
  • Ground black pepper
  • Paprika

Directions:

Preheat oven to 350°.

Divide the rice between 4 ramekins (oven-safe) and make a gentle depression into each cup.

Break the eggs individually into a bowl, then slip them into each ramekin.

Sprinkle on a bit of salt and pepper, then divide the cheese on top.

Sprinkle a bit of paprika on top.

Place the dishes on a rimmed baking sheet and place in the oven.

Bake for about 17 minutes (check at 15). Ours had the whites set, and the yolks were in the lovely jelly stage, where they were 85% set.

Enjoy!

Serve 4.

~Sarah

Frozen Lemonade Smoothie
Recipes

Frozen Lemonade Smoothie

Sarah

Today, the temperatures are more where I like them: 70° and with a nice wind off the water. Perfect for a cool glass of frozen lemonade smoothie. Sit in the shade, sip it with a straw, and watch the mountains from the porch. All the taste of a more decadent drink, but without ice cream in it.

Frozen Lemonade Smoothie

Ingredients:

  • ½ cup fresh lemon juice (I used 4 lemons)
  • Zest from the lemons
  • ¼ cup granulated sugar
  • 1 lemon yogurt cup (used no sugar added lemon greek yogurt) (around 5 ounces)
  • 3 cups ice cubes

Directions:

Add the ingredients into a high-speed blender. Start on low and work up, tamping as needed until smooth.

Put a little whipped cream on top as a treat, if desired.

Serves 2.

~Sarah

Pina Colada Smoothie
Recipes

Pina Colada Smoothie

Sarah

Kirk wanted something cold and creamy on these hot days, and that wasn’t a milkshake. So I came up with a thick, cold and creamy pina colada smoothie. Tastes like a milkshake, but has better for you ingredients.

Pina Colada Smoothie

Ingredients:

  • 1 cup frozen pineapple chunks
  • ½ cup unsweetened coconut milk
  • ½ cup plain greek yogurt
  • 1 Tbsp honey or sugar-free “honey”
  • ½ tsp pure vanilla extract
  • ½ cup ice cubes

Directions:

Add all ingredients into a high-speed blender and process until smooth.

Serves 1 large smoothie.

Notes:

I took canned pineapple chunks, drained them, froze them flat on a cookie sheet, and then packed them up. While I do 2 cans at once, to have it on hand, 1 can is plenty.

I do this because raw pineapple hurts my mouth (I am one of those weirdos). Being canned, the pineapple has the enzymes killed off in the heat. But if you can eat fresh, then by all means use it.

And yes, you can buy it pre-frozen in bags, but a can is much cheaper since I buy pineapple in 8-12 packs of cans on Amazon.

I recently got a bottle of Choc Zero’s sugar-free, keto-friendly “honey.” It’s a great alternative to watch your added sugar and honestly it tastes pretty good.

~Sarah

Chocolate Zucchini Cake
Recipes

Chocolate Zucchini Cake

Sarah

Zucchini will soon be starting to flow in the gardens. This hearty cake is a great way to use some of it. While it has sugar, it’s far lower than a traditional cake.

Chocolate Zucchini Cake

Ingredients:

  • 2½ cups all-purpose flour
  • ¾ cup cocoa powder
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup packed brown sugar
  • 2/3 cup avocado oil
  • ½ cup milk + 1 Tbsp lemon juice
  • 4 large eggs
  • 6 Tbsp granulated sugar
  • 2 tsp pure vanilla extract
  • 2 medium zucchini, trimmed and shredded (about 2½ cups)
  • ¾ cup chocolate chips

Directions:

Preheat oven to 350°, lightly oil a 9″x13″ glass pan.

In a small bowl, whisk the flour through salt.

Whisk the brown sugar, oil, milk, eggs, sugar, and vanilla in a large mixing bowl until smooth.

Stir in the zucchini and chocolate chips, then add the flour mixture. Stir till flour is mixed in.

Spread in the baking pan.

Bake for 30 minutes; check the center. Depending on the zucchini’s moisture, my cake took 45 minutes to bake, so check every 5 minutes after 30.

Let cool fully on a wire rack.

Cream Cheese Frosting

Ingredients:

  • 8-ounce block of cream cheese
  • 2/3 cup powdered sugar
  • 1/3 cup plain greek yogurt
  • 1 tsp pure vanilla extra
  • 2 Tbsp milk

Directions:

Add the cream cheese through vanilla to a stand mixer bowl. Beat on low till combined, then increase speed to medium and let whip for 2 minutes. Add milk as needed to make it spreadable.

Frost cooled the cake and chill the cake it to set up the frosting.

Keep the cake refrigerated and consume it within 3 days.

~Sarah

Veggie Cheese Muffins
Recipes

Veggie Cheese Muffins

Sarah

I was thinking of a recipe for a nutrient-packed side bread, and muffins called to me. They are portioned, so they are fair to share in the family. They are also easy to tuck in with lunch and spread with butter for a delicious treat. Savory, not sweet. They freeze well to help you stock up.

Veggie Cheese Muffins

Ingredients:

  • 1 cup finely chopped broccoli
  • 1 cup finely diced or grated carrots*
  • ½ cup frozen or drained canned corn
  • 1½ cups shredded white or regular cheddar cheese
  • 1/3 cup milk
  • 1/3 cup sour cream
  • ¼ cup olive oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp Italian herb blend
  • ¾ tsp fine sea salt

Directions:

Preheat oven to 350°. Line a 12-count muffin tin with parchment liners.

Whisk the milk, sour cream, oil, and eggs in a large mixing bowl until smooth. Stir in the vegetables and cheese.

Add in the flour, baking powder, herbs, and salt, and stir in. The dough will be stiff.

Use a scoop to divide between the liners, pressing down gently.

Bake for 23 to 26 minutes, till baked, and a knife comes out clean in the center.

Let cool on a rack.

Makes 12 muffins.

Notes*

As I went to make these muffins, I realized I had no carrots in the house and that the ones outside were not grown enough. Due to injuring my left arm badly a week ago, I cannot drive for at least another five weeks. I also cannot use my left arm for a few more weeks, adding insult to it all. I cannot peel, slice, or chop with only one functioning arm. But I realized that this is exactly what prepping is about being able to cook nutritious food even with an injury. So I headed to my dried/freeze-dried pantry and got a can of carrots. Fifteen minutes soaking, and off we went to make the recipe. It was a moment when I realized what a resilient life is actually about and why it matters.

~Sarah