recipe review: brown rice

I like to think of myself as a fairly good cook.  I am pretty fearless, and I generally make good eats for myself and my family.  I've bravely tried out new recipes hundreds of times, and modified them lately to make them my own healthier versions.  However, I have one item that I simply cannot get right. 

I cannot cook brown rice. 

Rice cooker. 

Fail. 

Stove. 

Fail.

Me.

Fail.

So I resorted to purchasing pre-cooked brown rice from Trader Joe's.  You read that right folks.  I can make just about any dessert or dish in a cookbook, but I have to buy ready made brown rice.  I felt like such a failure.  Plus, it would be so much cheaper for me if I just knew the secret to cooking brown rice! 

Well one day, my fair god-blogger whispered down from the heavens I have a foolproof method for making perfect brown rice that is never sticky! To which I replied SIGN ME UP! 

So here goes: From Skinnytaste! 

How to make perfect brown rice

5 servings

4 points plus per serving

1 cup of brown rice

8 cups of water

1 1/2 teaspoons of salt

Rinse the rice with cold water for 30 seconds. Bring the water and salt to a boil over high heat in a large heavy pot with a tight fitting lid.

When the water is boiling add the rice, stir and partially cover (don't cover complete or it will spill over) and cook on medium-high heat for 30 minutes.

Drain the rice in strainer, then quickly return to the pot and cover tightly for 20 minutes so the steam finishes cooking the rice. Uncover the rice and fluff with a fork.

Makes about 3 1/2 cups. Different rice varieties may yield different amounts.

SUCCESS!  I can now cook my own brown rice!  That's amazing!  I'm extatic!  Thank you Gina from Skinnytaste! 

Then I saw this recipe and I drooled.  I'm going to have to try that ASAP.  Like this weekend!  Pulled beef and this side dish would be fantastic! 

recipe review: cherry cheesecakes

I made these a few weekends ago for a potluck and they were a hit!  No one realized they had come from Weight Watchers, and they gobbled them up.  The only thing that was a bigger hit was my Chocolate Chip Cookies, but they're 3 Points Plus per cookie, and simply not as filling or satisfying as these mini cheesecakes.  

I highly recommend that you make these for your next family gathering, office party, or just for you and your friends!  

Cherry Cheesecakes

3 Points Plus

makes 12 servings

3/4 cup graham cracker crumbs (this is about 1/2 of a sleeve of graham crackers)

2 tbsp of light butter

2/3 cup low fat cream cheese

6 tbsp fat free cream cheese

3 tbsp lemon juice

2 large egg whites

1 1/2 tsp vanilla extract

1/2 cup sugar

3/4 cup lite pie filling, cherry

Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.

In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.

In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.

Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.

Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.

You will have extra pie filling, so I put it into a plastic bag, removed the excess air and threw it in the freezer for the next time that I make this.  

I couldn't find light butter or fat free cream cheese, so I had to make due with "full fat" butter and all low fat cream cheese.  This added one Points Plus, bringing the total treat to four Points Plus but to be honest, it was still worth it!  I felt like I was eating something I definitely shouldn't have been, and the egg whites make the treat sort of light and fluffy!