My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in brown rice (8)

Monday
Aug292011

brown rice french toast pudding bake

I figure it’s nice to start of a Monday with breakfast.  Maybe so you can have something new to look forward this week.  Because you should definitely make this, this week.  While you’re at it, make a few extra and pop them in the fridge. 

I’m not sure if my favorite thing about this breakfast was the flavor or the texture.

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The texture was addicting.  Is that weird?

Well it was.

Short grain brown rice has such an amazing chew.  Then, bake it together with egg so it holds together?  Even chewier!

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Add cinnamon, milk + a little sugar? 

Well now it tastes like French toast.

Or is it rice pudding?

Baked rice pudding that tastes like French toast?  Yes, that would be THIS.

Gluten free but delicious for all.

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I got the idea for this breakfast as a spin off my Quinoa + Eggs Veggie Bake

My thoughts were…

  • How can I turn this into a sweet breakfast instead of savory?
  • What other grains would also work besides quinoa?

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For this recipe, short grain brown rice seemed like the winner.  And it was.  While you could surely use millet, quinoa or another rice, this little plump grain is the best for the job.

I made a big batch for dinner last week, infusing it with a little coconut oil and cooking with 1/2 water and 1/2 milk.  [Creamy Coconut Brown Rice]  While you don’t have to do that at all, it’s just what we had leftover.  You know how I like my leftovers.

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Brown Rice French Toast Pudding Bake [serves 1]

  • 1c short grain brown rice, pre-cooked
  • 1T unsweetened almond milk
  • 1T oat flour
  • 1 large egg + 1 large egg white
  • 1t sucanat
  • 1/2t vanilla
  • 1/2t cinnamon
  • pinch of salt
  1. Preheat oven to 350*.
  2. Grease or line a small baking dish with parchment paper. *My dish is appx. 4” wide by 1.5” deep.  You can also use 2 ramekin dishes or 3 muffin tins.
  3. In a bowl, whisk the eggs.
  4. Whisk in the milk + vanilla and then the flour, cinnamon + salt.
  5. Stir in the pre-cooked brown rice.
  6. Pour into greased or lined baking dish and bake for 30-35min, until set.  The top will be golden brown and not wet/soft if you test it with your finger.

*I kept it to 1 egg + 1 egg white so it didn’t taste too egg-ey. 

*You can also sub in whole wheat pasty flour [not GF] or buckwheat flour instead of the oat flour.

This was fabulous hot, but I would have also enjoyed it cold out of the fridge, slathered with nut butter.  So if you’re looking for a quick morning breakfast, double this recipe + pour the batter into muffin 6 muffin tins.  [cook time with be shorter, so watch them]  Cool, wrap and store in the fridge for 3-4 days.  Pull out + heat up or just eat cold.

Calculated using Calorie Count.

This includes:  All ingredients in the recipe list plus 1.5T maple syrup, 1/2 small banana, 1T almonds

image

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I love eggs.

I love brown rice.

I LOVE French toast.

So this only seemed natural.

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Guess what else today is besides, delicious breakfast Monday?

THIS guy’s birthday!!!!

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A huge Happy 28th Birthday!!!!! to my amazing husband, Chris. 

The guy who keeps me sane. 

The guy who pushes me to do what I love.

The guy who will do anything for me.

The guy who tries all of my crazy kitchen creations.

The guy who I sometimes bug to death.

The guy who fixes hornet-filled mailboxes.

The guy who walks the dogs with me.

The guy who loves the outdoors with me.

The guy who I love and who loves me back. 

I’m so lucky.

Now go eat your breakfast!

Ashley

Monday
Aug082011

lemon basil + grilled corn pasta

Thanks for all of your compliments on the new header.  It’s a fun change of pace!  Also, the misspelling is now fixed.  I was just testing you to see if you’d notice.  I like keeping you on your toes! heh ;)  Actually, it was an embarrassing mistake.  If you missed it, I spelled “perspective” –> “perspecitve”….oops.  There were technical problems getting it loaded on the page, so when it finally showed up, I was overly excited + never noticed. 

Moving on…

Let’s get to talking about the recipe you see in the header.

It was spurred by my grilled corn tutorial.  I wanted to incorporate grilled corn into a recipe.  It’s great off the cob, but even more exciting when used in a recipe.  

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My other ideas for this meal included:

  • pasta
  • lemon/basil/oil sauce
  • grilled tomatoes
  • garlic

It sounded like a winning combo in my head and it ended up to be a winning combo in my mouth as well!

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Lemon/basil/oil sauce isn’t revolutionary, but mixing it with grilled cherry tomatoes + corn, brought this dish to life.  I’ve had luck with a few gluten free pastas so far.  Tinkyada is my favorite brand for fettucini style.  They have a few different variations, like this one that has rice bran in it.  I’ve tried a few of their products + the results are delicious.  My other favorite gluten free pasta is Lundberg’s Penne pasta. 

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The problem that can arise with brown rice pasta, is that it can stick + turn gummy very easily.  The key is to not overcook + to immediately drain + rinse with cold water after cooking.  The package for the fettucini noodles, say 14-16min, but I only cook them for 10min.  If you cook them the full 14-16min they are quite gummy.  Test a few times throughout cooking + pull them off right when they’re tender.  Adding a little oil to the cooking water, may also help.

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This is a fabulous meal to make and eat throughout the week.  You won’t get sick of these leftovers, trust me.  It’s also great to make + bring to a dinner party or picnic.  A definite crowd pleaser and it can be enjoyed hot or cold.  I preferred it cold [with the hot grilled corn + tomatoes], but Chris enjoyed his hot.  I’m partial to fettucini noodles, but use whatever type you want.

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You can even ditch the pasta and make this with quinoa or millet. 

Besides this dish being packed with summery flavor, it also has a palette pleasing mix of textures.  It’s chewy from the noodles, crunchy from the corn, and juicy from the tomatoes.  And, my favorite part about this dish?  You can be done with the prep-work in 10min and done cooking in 15.  Can’t beat that, right? 

And another meal that kept the house cool.  No oven needed here, just the stovetop + grill.

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Lemon Basil + Grilled Corn Pasta [serves 4]

  • 4 servings pasta of choice
  • 2 large ears of corn
  • 30-40 grape or cherry tomatoes
  • 3 med. cloves garlic, crushed/finely minced
  • 1-2t honey [sucanat or pure cane sugar]
  • 1/3c fresh lemon juice
  • 1/3c extra virgin olive oil
  • 2t olive oil to rub on corn + tomatoes
  • 1/2t salt
  • fresh ground black pepper
  • 3T basil, chiffonade
  • basil for garnish
  1. Boil water + cook pasta according to package directions.  Rinse in cold water when noodles are cooked + place in a large bowl.
  2. Pre-heat the grill to med-high heat, ~350*.
  3. Squeeze + measure the lemon juice, slice the basil + finely mince/crush the garlic.
  4. Shuck the corn and rub lightly with oil.
  5. Skewer the tomatoes and rub lightly with oil.  *If using wooden skewers, remember to soak them in water for 15min before adding tomatoes + placing on the grill.
  6. Place on the grill, rotating every 3-4min.  The tomatoes will be done in about 8-10 and the corn will be done in 10-12. 
  7. In a bowl, whisk the honey [starting with 1t], olive oil, salt, pepper, garlic and lemon juice together. 
  8. Mix in the basil.  Taste and add more seasonings if needed.  I used a lot of black pepper!  If it’s too sour, add a touch more honey.  Bland?  Add more salt + pepper.
  9. Bring corn + tomatoes inside and slice the corn off of the cob with a knife.  *Hold the ear vertically on a cutting board and slice down with the knife.
  10. Mix 3/4 of the dressing with the pasta, then gently stir in the grilled corn and tomatoes. 
  11. Taste and add more dressing if desired.
  12. Top with fresh basil leaves + ground black pepper.

*Looking for a protein kick?  This meal is delicious if you add chickpeas!  I tried it with my leftovers. 

*If you have leftover dressing, it tastes great on salad.

Maybe this sounds a bit boring…or sort of been there done that.  But trust me on the addition of grilled corn + maters to pasta.  Possibly my favorite meal of the summer, next to my sweet potato black bean burgers

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Summer perfection, all wrapped up on a fork. 

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Can’t wait to fill you in on our climbing adventures from today.  We had a blast!

SLEEP!

Ashley