How to Cook Perfect Rice



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A method to cook prefect rice. It took me a long time, and a lot of tries, to cook rice without ending up with a sticky, mushy mess. Thanks to Anetta at The Wanderlust Kitchen for sharing her technique (she has a secret weapon). For rice to be so simple, it’s hard to get it perfect. This method produces tender, fluffy rice like the kind they serve in Thai restaurants.

Step-by-step here

It’s an absolute MUST to rinse your rice properly before you put it over heat. Again, for instructions see Anetta’s original post.

Serves 5 cups

  • 1½ c. long-grain white rice, jasmine rice, or basmati rice (no brown rice)
  • 2 c. water
  1. Measure out 1 ½ cup of rice and pour it into a saucepan that has a tight-fitting lid. Move over to the sink and run some room-temperature water over the top of the rice until it covers the rice by about an inch. Use your fingers to swirl the rice and water around the pan. Drain the water off of the rice using a fine mesh sieve or through your hand if you don’t have one. Repeat the process of adding water, swirling, and draining three more times.
  2. Once you’ve finished, measure 2 cups of water and add it to the pot. Stir the rice as you add in the water, but do NOT stir it again once you’ve turned the heat on – ever.
  3. Set the pot over medium-heat and patiently wait as it comes to a boil. Let it boil until the water level drops below the level of the rice (the rice will be peeking through the top). Turn the heat down to the lowest setting possible, place the kitchen towel over the top of the pot, and cover the rice with the pot’s lid. Bring the edges of the towel up and twist around the handle of the lid so they aren’t dangling down near the heat element.
  4. Set a timer for 15 minutes and walk away. Once that timer goes off, turn the heat off entirely and let the rice sit for 10 more minutes before taking off the lid. After 10 minutes, remove the lid and fluff the rice with a fork. Serve hot.


Flax Seed Bread



flax seed bread

I found a great bread recipe made with flax seed meal. Yes, it is a low carb bread but this one is so good who cares? It is composed of milled flax seed. It is also a good dietary source of plant estrogens. This is an all around good for your body bread. Especially if you love seedy, whole grain breads.

2 cups flax seed meal
1 tablespoon baking powder
1 teaspoon salt
2 Tablespoons honey
5 beaten eggs
1/2 cup water
1/3 cup coconut oil (melted)

Beat eggs well. Add other wet ingredients to the eggs. Beat well. Combine dry ingredients. Mix with wet ingredients. Allow to sit for about 5 minutes so the flax can begin to absorb the liquids.

Using a baking sheet, spray the edges and bottom of the pan with a cooking spray so the side don’t stick. Spread the mixture out flat. Bake at 350 degrees for 15 – 20 minutes.

Classic Potato Salad


potato salad
This recipe is a creamy, delicious potato salad. A favorite side dish at our house!
10 medium potatoes, cooked and diced
1 1/2 cups Hellaman’s mayonnaise
1 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1/2 teaspoon pepper
2 celery ribs, sliced (optional)
1/2 cup onions, minced
5 hard-boiled eggs
Chopped sweet pickles
1. Boil peeled diced potatoes in salted water until done. Cool to room temperature.
2. Place diced potatoes in large bowl.
3. Mix mayonnaise, cider vinegar, sugar, mustard, salt, and pepper in
another bowl (mix well).
4. Add to cold potatoes. (I don’t use all the mixture, just the amount to coat potatoes good)
5. Add celery, sweet pickles, and onions and mix well.
6. Stir in chopped eggs.
7. Sprinkle a little paprika on top.

Unleavened Bread



Unleavened bread is bread made without leavening agents (ingredients that cause fermentation to occur) such as yeast, baking soda, baking powder. More people are becoming interested in baking communion bread for their congregation. This is a work the ladies can do and start a monthly rotation. It really is so simple, and this is a great recipe! Store in a paper bag! You don’t want moisture.


I use a pizza cutter to cut into pieces before baking.

Unleavened Bread Recipe

1 cup all-purpose flour

1/2 teaspoon salt

1-2 tablespoon butter (melted)

1 1/2 teaspoon olive oil

1/4 cup water

Preheat oven to 425 degrees. Add salt to flour and sift into bowl. Add butter, oil, and water. Stir all ingredients. Knead dough lightly. Divide dough into six pieces. Roll each ball to a flat disc on a floured surface. Place on an ungreased cookie sheet, and slice into pieces using a pizza cutter. Bake for 7-9 mins. Let it cool for 5 mins.

Store in a paper bag! You don’t want moisture.

Lo Mein


lo mein

If you love Lo Mein in the restaurant, than you’re going to love this recipe. It’s so close to restaurant style, you can’t tell the difference.

3-4 servings

lo mein noodles – 1 pound

shredded carrots

bok choy



7 teaspoon Kikkoman soy sauce

6 teaspoon sugar

6 teaspoon cooking wine

1 teaspoon dark soy sauce

5 teaspoon LKK oyster sauce

pinch or two of white pepper

1-2 cloves minced garlic

1 tablespoon minced ginger

1 tablespoon minced green onion

In restaurants they also add 4 teaspoons MSG, but I leave that out.

Watch this video from The Art of Cooking for step-by-step tutorial on how to prepare this recipe.



Famous Japanese Restaurant-Style Salad Dressing



jap dressing

This salad dressing is the closest I’ve had to the Japanese restaurant. It has lots of great taste sensations  – garlic, ginger, minced celery, ketchup, soy sauce, lemon juice, vinegar and oil. You can easily tweak this recipe to your liking. My husband couldn’t stop eating it, and even said he could drink it from the bottle. I will be making this again soon!

1/2 cup chopped minced onion
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup (I substituted with cocktail sauce)
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a blender (I used my Nutri Bullet), combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

Happy 50th birthday, Buffalo-style chicken wings


Buffalo-style chicken wings turn the big 5-0! Happy 50th Birthday!!!

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It’s been 50 years since the Buffalo food scene was turned on its head. The chicken wing debuted a half century ago.

Let’s celebrate with a BIG batch of Buffalo Hot Chicken Wings!!!


  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings
  • oil for deep-frying
  • 1/4 cup butter
  • 1/4 cup FRANK’S hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder


In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes (do not skip this step).

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.




Couldn’t wait any longer! Today may be cool and foggy, but just couldn’t wait for some homemade lemonade. Sit down, relax, and pour a cool glass of lemonade. This is the best lemonade ever!

  • 1 cup fresh lemon juice (about 5 lemons)
  • 1 cup sugar
  • 5 cups water

Mix together, and serve cold. I usually double this for summer.

Red Velvet Sour Cream Bundt Cake


red velvet bundt cake

There are lots of Valentine cakes out there, but I decided on this Red Velvet Sour Cream Bundt Cake. You can make it even more beautiful by filling the center with strawberries drizzled in chocolate. The Valentine’s Day preparation has just begun!

Red Velvet Sour Cream Cake:
1 box Red Velvet cake mix
1 pkg. vanilla or white chocolate instant pudding
4 eggs
2/3 C. oil
1 C. Tillamook sour cream
3/4 C. milk or buttermilk
2 tsp. vanilla extract, optional
Chocolate Glaze:
1/3 C. unsweetened cocoa powder
1 1/2 C. powdered sugar, more if needed
3 Tbsp. butter, melted
2-4 Tbsp. milk
Vanilla Glaze:
1 2/3 C. powdered sugar, more if needed
3 Tbs. butter
2-4 Tbsp. milk


1. Preheat oven to 350 degrees and generously grease Bundt pan.
2. Sift cake mix into a large bowl.
3. Add pudding mix, egg, oil, sour cream, milk and vanilla and stir until smooth.
4. Pout into Bundt pan, spread out evenly and bake for 45-55 minutes or until an inserted knife comes out clean.
5. Make each glaze in a separate bowl using a whisk to combine ingredients.  Use more or less milk or powdered sugar to make thicker or thinner.  Pour over cooled Bundt cake (I put each glaze in a plastic bag, snipped off the corner and drizzled it on).

Blackberry Cobbler



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Throw together this cobbler in minutes using fresh berries. A warm cobbler is perfect for this cold evening. This is the only recipe you need for your fruit cobbler. Madison, my thirteen year old daughter, made this cobbler. It’s so easy she didn’t need a recipe. :)

  • 1 stick Butter
  • 1-1/4 cup Sugar (divided)
  • 1 cup Self-Rising Flour
  • 1 cup Milk
  • 2 cups Blackberries (frozen Or Fresh)

Melt butter in a microwavable dish.  Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk.  Mix well.  Then, pour in melted butter and whisk it all well together.  Butter a baking dish.

Now rinse and pat dry the blackberries.  Pour the batter into the buttered baking dish.  Sprinkle blackberries over the top of the batter; distributing evenly.  Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly.  If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

blackberry cobbler


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