Rice with Cheese and Tomato ~Meatless

Manitoba has been very hot this summer.  We broke the record this week with 37C on the 23rd.  I've been trying to cook meals that suit this type of weather and this one I inherited from my mother-in-law.  I also remember that this is the first meal my husband cooked for me - well he was my boyfriend then. That was also on a warm summer day at the end of the summer, an August day about 35 years ago. He served it with fresh tomato slices and corn on the cob from the family garden.
Rice with Cheese and Tomato
Ingredients:
2 cups rice
3 cups water
1/4 lb cheddar cheese (I prefer "Old")
1/2  teaspoon salt
1 medium onion, diced
4 large beefsteak tomatoes, diced (or one 7 1/2oz can tomato paste and 7 1/2 oz. water)
Method:
Place rice, water and salt in pot on stove.  Bring to a boil.  Cover, turn heat to very low and simmer 20 minutes until done. Or cook in rice cooker.


save a step and place clean uncooked eggs in with the rice to cook.

Carefully mix in the cooked rice to the tomato mixture.



This is what it should look like with the rice mixed in.

In large skillet, fry the onion in 2 tablespoons oil or butter until golden brown.  Add peeled and diced tomatoes (if using fresh) or 1 small can tomato paste and 1 small can water.  Simmer until soft if using fresh, or simmer 5 minutes if using canned.  Add grated cheddar and rice.  Mix well.  Season with freshly ground pepper.  If you wish to add more protein - serve with hard boiled eggs or devilled eggs.  Other extras could be corn on the cob, or sliced cucumber and carrots from your garden.  This recipe serves 4 in our home.  I usually double it for 8.

Gluten Free Brownies ~ Microwave

This is probably one of the most smudged up cards from my recipe box.  This recipe is made at least 3-4 times a month and is a family favourite.  I usually make it into Chocolate Mint Brownies with the addition of 1/8 tsp. peppermint extract in the batter and in the white frosting.      

Basic Brownies~Gluten Free~Microwave
2 eggs
1 cup sugar (may use icing sugar or granulated)
1 tsp. vanilla extract (optional)
1/4 teaspoon salt (I have kept reducing this and usually just sprinkle a bit in)
1/2 cup canola oil
3/4 cup rice flour (I use the fine rice flour found in Oriental Markets usually)
1/2 cup cocoa powder ( I use Hersheys)
1/2 cup coarsley chopped walnuts
Method:
Sift rice flour and cocoa together. Using a hand-mixer beat together eggs, sugar, vanilla and salt.  Do this for 1 minute - this is important otherwise your granulated sugar will be a bit crunchy in your brownies as they bake so quickly. Put your mixer out of reach.  The next step should only be done with a wooden spoon otherwise the texture is no good.  It's true - I've forgotten and used the mixer and they are definitely not the same.  Stir in by hand with a spoon the canola oil, then the sifted rice flour and cocoa mix.  Stir in the walnuts.  Spread the mixtgure into a 9'x9" glass baking dish.  In  a 1000 watt microwave microwave on 80% power for 5 1/2 minutes.  Take out of microwave and put a plate on top so that the center can cook a little further. It is normal for the center to be a bit soft - save that piece for those who like gooey, moist brownies. Let the brownies get completely cold and then frost either with chocolate frosting or with our favourite peppermint frosting.
Peppermint Frosting to make this recipe into Chocolate Mint Brownies.
2 tablespoons butter
1 cup icing sugar
1 tablespoon cream or milk
1/8 teaspoon peppermint extract
Method:  You may use your handmixer again.  Mix all the above ingredients together and spread on cold brownies.  Chill in fridge while you make the chocolate drizzle.
Chocolate Drizzle
1/4 cup chocolate chips
1heaping tablespoon butter.
Place the chocolate chips and butter in a small glass dish.  Heat on low for a very short time in the microwave - like 10 seconds or so.  Take out and stir.  When you stir the warmed, melted butter into the choc.chips they choc.chips will melt.  If not, microwave on low another 10 seconds.  Drizzle this over the white peppermint frosting and chill again.  Slice into squares.  The brownies can last for a week covered in the fridge or longer in the freezer.  However, they usually do not last that long at our home. Enjoy.