Pumpkin Spice Rice Pudding

It's that time of year where everything is pumpkin flavored.  I love pumpkin flavoring in so many of my recipes.  And one of my favorite is rice pudding.  It takes so few ingredients, and your house smells so wonderful and fall like.  And it taste great served warm or cold, (I enjoy it cold the next day for breakfast).

You will need:
1/1/2 cup water
3/4 cup uncooked long grain white rice
1/2 teas. salt
4 cups milk
1/2 cup sugar
1 teas. vanilla extract
1/2 heaping teas. pumpkin spice

In a saucepan over add the water.

Stir in the salt.

Stir in the rice.  Over medium high heat, bring to a boil, then reduce heat, cover and simmer for 15 minutes until water is absorbed.

Stir in the milk.

Stir in the vanilla extract.

Stir in the sugar.

 Stir in the pumpkin spice.

Continue cooking over medium heat for 30 to 40 minutes, (or until it starts to thickened).  Make sure to stir frequently, (so the rice doesn't stick to the bottom of the pan and burn).  Remove from heat and allow to cool, the pudding will thicken as it cools. 

And in less than 1 hour you have pumpkin spice rice pudding ready to eat.  YUMMY !   It's definitely "comfort food".

I don't think there will be much left for tomorrow.

Try this and your family will ask for seconds.

Enjoy !

Creamy Tomato Basil Soup

The days are cooler, and the garden is winding down and the last of the tomatoes are picked.  And there's nothing better than a nice bowl of creamy tomato basil soup.  My version is quick, easy, and requires very few ingredients.

You will need:
2 Tabs olive oil
1 large red onion, chopped
3 or 4 cloves garlic, minced
2 pounds tomatoes, chopped
4 cups chicken stock
Kosher salt
Freshly ground black pepper
3/4 to 1 cup heavy cream
1 bunch fresh basil
Parmesan cheese  

In a large pot, over medium high heat, heat the olive oil.  Add the chopped onion.

Generously season the onions, (approximately 2 teaspoon), with the Kosher salt.  Cook until the onions are soft, and just ready to turn brown.

Add the minced garlic.  Cook for about one more minute.  Stirring often.

Add in the chicken broth.

(You can use homemade, or store bought.)

Add in the chopped tomatoes.

Add in the freshly ground black pepper, (approximately 1 or 2 teaspoons).

 Bring to a boil, then reduce the heat to a simmer, and cook for 15 minutes.

Note: If you don't have fresh tomatoes, you can substitute 1 -28 oz can of tomatoes, (crushed, or whole tomatoes cut up), or 1 quart jar of home canned tomatoes.

After 15 minutes, blend the soup, until smooth.

I like to use my immersion blender, you can use a food processor or blender, and then return the soup back to the pot.

Add in the heavy cream.

Add in a handful of the basil leaves, (torn into pieces).  Cook for another 15 minutes, on simmer.  ( If you want a thicker soup, you can cook it a little longer.)

Taste the soup.  Does it need more seasoning?   Your soup is now ready to serve.

 Garnish with Parmesan cheese, grated, and some chiffonade of basil.

Nice hot soup on a cool fall evening.  This taste so wonderful.  And it was so easy to make.

Give this a try.

Enjoy !