Since I’ll be visiting my daughter-in-law Amy tomorrow, I can’t go empty-handed. She has been eating gluten-free for over a year now, and really misses things like cake, cookies, and bread. Earlier this year I participated as a recipe-tester for Jeanne at Art of Gluten-Free Baking. She’s doing a gluten-free cookbook that I’m eagerly anticipating, scheduled to come out (I believe) soon. As a recipe-tester, I got an early look at some of the recipes which will go into the book, and I’ve been sharing the products with Amy. These Mexican Wedding Cookies were a big hit with her and I’ll be taking some up to her tomorrow. I can’t share the recipe here yet, because that was one of the conditions of doing the testing, but I can show you how they look:
And because I can’t ignore my son, I’m taking Bryan some of his favorite childhood (or maybe it was adolescent) home cooking: Bryan’s Meat And Rice. When he was a teenager, he could eat a lot of this stuff–and I have to confess a fondness for it as well. Bryan and I like to scoop it up with Cool Ranch Flavor Doritos.
Bryan’s Meat and Rice (serves 1 teenager)
1/2 lb. ground beef
1 cup rice
1 can Rotel tomatoes with their juice
salt and pepper
In a saucepan with a tight-fitting lid, fry ground beef until brown. Drain. To beef in pan, add raw rice. Add enough water to the tomatoes and their juice to equal about 2 1/2 cups. Add to pan. Season with salt and pepper to taste. Bring to a boil, then reduce heat to the lowest setting, cover with a lid, and cook until all liquid is absorbed and rice is cooked. Scoop with Cool Ranch Doritos.