Rice and Oats

Oh boy, these are a few of my favorite things, like in the song from the movie The Sound of Music.  I have more rice and oats in our food storage than anything else besides hard white winter wheat I think, just because they can be used in so many ways.  This might be the month of a lot of recipes posted here.  Lets get started. 


 Oatmeal Chocolate Chip Cookies
Ingredients
 
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled (old-fashioned) oats
1/2 cup coarsely chopped pecans
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup maple syrup
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

Directions

Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
 
In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
 
In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.

Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool. 

Rice and beans cooked with tomato sauce and seasoned chicken

Ingredients:

• No-Stick Cooking Spray
• 6 boneless chicken breasts (6 = 2-1/4 lbs)
• 1/2 teaspoon Adobo seasoning blend
• 1 cup long-grain white rice, uncooked
• 1/4 cup sliced green onions, divided
• 1 can (8 oz each) Hunt's® Tomato Sauce
• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 1-1/2 cups water
• 1 tablespoon chicken bouillon

Directions

1. Spray large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with Adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
2. Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
3. Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.

Have fun with your food storage.

Bob and LouAnn Singer