Category Archives: Starving Artist

Feeding my daughter. She would much rather sit at the table and draw than eat what I fix her. Here are some recipes that she likes, and how I actually got her to try them.

Baked Rice Pudding with Cinnamon

Baked Rice Pudding

Not the prettiest picture. But pretty tasty.

This recipe was adapted from a cookbook I have called: Cheap Fast Good by Beverly Mills and Alicia Ross. It’s one of my favorite cookbooks because it has a lot to read and not just hoity toity recipes that require you to make a special trip to the store.

The other day I made pesto fish. Tilapia marinated with pesto and baked in the oven and then served over white rice. Served with pineapple wedges. Pretty looking dinner. Very easy on a busy night. Anyway, when I make rice I make way more than I have to so I can make leftovers with it. Namely RICE PUDDING. It’s one of my favorites.

So this recipe was adapted because I never have whole milk. I often have skim milk and I always have sweetened vanilla almond milk. So I adjusted the sugar, vanilla, and  rice because of the almond milk substitution.

Here’s MY recipe. The original follows below. By all means, if you have whole milk, follow the original.

Ingredients:

Butter or cooking spray for preparing the pan

1 1/2 cups already cooked rice

3 large eggs

1/4 cup sugar

2 cups vanilla almond milk (sweetened)

1/2 tsp vanilla extract

1/2 tsp ground cinnamon

pinch of salt

1. Preheat oven to 325F. Lightly butter or spray an 8×8 square pan

2. combine rice in saucepan with 1 cup of water and heat over medium heat until the rice is rehydrated; about 10 minutes. Drain and set aside to cool.

3. Whisk eggs, sugar, milk, vanilla and cinnamon and salt in medium bowl until thoroughly mixed. Add the drained plumped rice and stir well. Pour into prepared pan.

4. Bake the pudding, uncovered, until the center is just jiggly and a knife inserted about an inch from the edge comes out clean. (About 45 minutes) Serve warm, room temp, or chilled.

I ate mine with Adrian standing at the stove with the steam billowing off the spoonful of rice pudding thinking, “I’m sure this is going to burn my mouth.” So right before we ate it I told Adrian I had to put something in it. He pointed his finger up at me and said, “I know! ICE!” I said, “Oooh, that might not be the right choice. Let’s try some milk.” So after adding a touch of milk it was just the right temperature. He ate two helpings. I had two helpings. And then scraped some more right out of the pan with a big wooden spoon.

Here is the exact recipe from the cookbook.

Ingredients:

Butter or cooking spray for preparing the pan

1 cup already cooked rice

3 large eggs

1/2 cup raisins (if desired)

1/2 cup sugar

2 cups whole or 2% milk

1 tsp vanilla extract

1/2 tsp ground cinnamon

1. Preheat oven to 325F. Lightly butter or spray an 8×8 square pan

2. combine rice and raisins in saucepan with 1 cup of water and heat over medium heat until the rice and raisins are rehydrated; about 10 minutes. Drain and set aside to cool.

3. Whisk eggs, sugar, milk, vanilla and cinnamon in medium bowl until thoroughly mixed. Add the drained plumped rice and raisins and stir well. Pour into prepared pan.

4. Bake the pudding, uncovered, until the center is just jiggly and a knife inserted about an inch from the edge comes out clean. (About 45 minutes) Serve warm, room temp, or chilled.

ENJOY either way.

Spaghetti Grilled Cheese

Okay, so you know that part in my tagline that says I rarely follow a recipe? Yeah… Nor do I always take photos of my food. This was a pretty good sandwich though so I felt like I should tell you about it.

I don’t like spaghetti very much. I make it because my family likes it but it’s never been one of my favorites. I like pasta bakes, casseroles, and stuffed shells and lasagna type dishes but plain old, swirl-your-fork & slurp-your-noodles spaghetti I can do without. So when these leftovers were staring at me in the fridge but I really wanted a salty, buttery, toasty grilled cheese, I decided to combine them. Hopefully the next time I make spaghetti… (which, while I was eating this sandwich I was thinking I would make spaghetti solely for this recipe. Not to eat as leftovers. Is that wrong?) …Josie will love this as much as I did. I always consider it a success if she eats what I eat and I eat something that isn’t a chicken nugget.

Spaghetti Grilled Cheese

Take two pieces of good white or Italian bread of your choice and butter one side of each piece. (Come to think of it, if you have leftover garlic bread, use it in this recipe!!)

Sprinkle the buttered side with garlic powder and a pinch of salt – or use garlic salt if you have it. I just never have that and always combine garlic powder and salt to get that same flavor

Place one slice, butter side down in a non-stick pan over medium heat

pile some leftover spaghetti onto the bread. (I heated mine slightly in the microwave first to ensure it was hot the whole way through)

top the spaghetti with shredded Mozzarella and a sprinkle of oregano and/or basil

top with the other piece of bread and wait for cheese to get slightly melted before flipping.

Flip a few times and smoosh it down with your spatula to make a nice crunchy, cheesy, pasta-licious sandwich. Again, I apologize for not having a picture. I ate it too fast. My bad.

 

 

Pull Apart Pizza Crust

Pull apart pizza! Genius!

PIZZA!

The other week Pillsbury refrigerated dough was on sale and I had a coupon. I bought buttermilk biscuits for dirt cheap. I also bought pizza sauce and cheese on sale. This was a very budget friendly meal. I’d guess $2 for the whole pizza.

I used my cast iron skillet to make this pizza. I sliced the biscuits in half and sometimes in thirds if I could do it. Then I had the kids help me put the pieces in the bottom of the skillet and sort of up the side of the skillet. Just a bit. Then I pinched them together so there wasn’t any space between the slices of biscuits. Then I baked them at 400 degrees F for about 5 minutes. Then I topped the hot biscuits with olive oil and fresh herbs and garlic.

par-baked with oil and herbs

Pull Apart Pizza Crust Par-baked and topped with oil and herbs

Then topped that with pizza sauce. Go a little heavy on this as the biscuits are pretty dry. Then top the sauce with some cheese. I chose provolone and  mozzarella. Then I topped that with fresh thyme and basil. My two favorite herbs. (you pick your favorite) Then I baked the whole thing until the cheese was melted and toasty just like we like it.

To serve I took the whole pan to the table. Be careful of little fingers. The pan is super hot.

Be careful. The pan is HOT!

Finished Pull Apart Pizza!

I waited about 5 minutes and then called the family to the table. You need to wait a little while because if you try to scoop the pizza out the cheese will fall off. I served a big chunk to Josie and told her to rip it apart. This would’ve been impossible with normal pizza and would’ve required mom or dad to cut the pizza. That’s what I love about this Pull Apart Pizza Crust. You can serve a big spatula full and the kids can pull it apart to help it cool and to eat smaller pieces. None of that, “Can you cut my pizza?” request just as you sit down to eat yours. They can “cut” their own pizza. It was a huge hit! As usual, serve with salad or grapes and apples and call it a meal.