Mom-Certified Recipes: A Mother's Day Special
2014-04-18
It's a known fact that mothers know best and we're definitely not arguing with that. Keeping the health of their loved ones in mind whenever they're whipping up something delicious, even the most secondary ingredient plays a part in turning one dish from artery-clogging to fresh and healthy in a second. Here, we have two delicious and mom-certified recipes that any mother would give a nod to. 2 Mom-certified recipes 1. Butternut Squash and Lobster Brown Rice Risotto Wholesome risotto starring Naturel Organic Hom Mali Mixed Brown and Red Rice with butternut squash. Healthy and packed chock full of flavour.
Ingredients Naturel Organic Hom Mali Mixed Brown and Red Rice - 2 cups Butternut Squash - 2 cups (peeled and cut into ½” chunks) Olive Oil – 1 tbsp Garlic – 2 cloves (minced) Dried Thyme – 1 tsp 1 Bay Leaf Cooked Lobster Meat – 6oz (cut into small pieces) Chicken broth – 8 cups (divided) Instructions 1. Add 4 cups of chicken broth to the Natureal Organic Hom Mali Mixed Brown and Red Rice. Bring to boil in a medium saucepan before lowering the heat and leave to simmer, covered for 30 minutes. 2. Tenderize the butternut squash in boiling salted water for 15 minutes. Drain and leave to cool slightly. After which, drop 2/3 of the squash in a food processor for a smooth puree. 3. Meanwhile, heat olive oil in a sauté pan over medium heat. Add onions and cook for 5 minutes until they soften. Add in garlic and cook for 1 more minute. 4. Pour the rice and any liquid remaining in the saucepan into the sauté pan of onion and garlic. Add in the bay leaf and dried thyme and stir. 5. Portion the remaining 4 cups of chicken broth 1/2 cup at a time, keeping up a constant stirring till the broth has been absorbed before adding the next 1/2 cup. 6. Spoon the pureed squash into the risotto and stir to combine. Add the diced squash and lobster and stir gently. Season with salt and pepper to taste and serve hot. Recipe & image from www.thechroniclesofhome.com 2. Lemon and Blueberry Cake A lemon and blueberry cake using Knife Rice Bran Oil, lemon and blueberries - a delightful fruity treat for the whole family.
Ingredients Knife Rice Bran Oil – 200ml Sugar – 1 cup 3 eggs Grated lemon rind - 2 tsp Blueberries (Fresh/Frozen) – 2 cups Flour – 2 cups Baking Powder – 2tsp Lemon Juice – ¼ cup Milk – ¼ cup Icing Sugar – 100g Instructions 1. Mix the Knife Rice Bran Oil, sugar, eggs and lemon rind together. 2. Mix the blueberries with ½ cup of flour (thaw and dry using a paper towel if using frozen blueberries). Add to the oil mixture from step 1. 3. Sieve the remaining flour and baking powder into the mixture. Beat with a wooden spoon until well combined. 4. Pour the batter into a cake tin lined with baking paper at the bottom. Bake at 180 degrees C (350F) for 1 to 1 1/4 hours until an inserted toothpick comes out clean. 5. Cover with a tea towel and leave for 10 minutes before turning out onto a cooling rack. 6. Serve dusted with icing sugar. Recipe & image from http://alfaone.ca Main image credits: arizonafoothillsmagazine.com
Need more ideas for Mother's Day? Thanks Mom, I'll Be Home For Dinner 10 Restaurants for Mother’s Day 2014 11 Beautiful Cakes for Mother's Day 2014 See Also: Check out these places for a fine dining experience Don't miss out on these great offers with OpenSnap
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OpenRice SG Editor
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