Idea Alley

Bread in jars and rice sans meat two to try

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Many of us are trying to eat more fruits and vegetables these days. Here are three recipes to whet your appetite.

This unusual bread recipe is from Sheila Strack.

Bread In a Jar

Nonstick spray such as Pam

2 2/3 cups sugar

2/3 cup shortening

4 eggs

2/3 cup juice or water

2 cups grated or shredded fruit or vegetables

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons baking soda

Grease inside of 8 to 10 pint canning jars with Pam. Don't grease rims.

Heat oven to 340 degrees.

In a large bowl, beat sugar, shortening and eggs with an electric mixer until light and fluffy. Add juice and grated fruit or vegetables.

In a separate bowl, whisk together flour, baking powder, salt, cinnamon and baking soda. Then add to batter. Mix thoroughly. Pour about 1 cup batter in each jar. Place jars on cookie sheet, bake at 340 degrees for 45 to 50 minutes, or until batter is cooked through. Remove jars one at a time, wipe rim, put on canning lids and ring. If batter has risen too much in the jar (too close to the top to be able to seal), use a clean spoon and press down on bread to create ½ to 1 inch of head room before putting lid on jar. Do next jar.

Store on shelf. No need to refrigerate until opened.

Makes 8 to 10 jars.

"This rice is from the Meatless Mondays website. I usually serve it with egg rolls," Joyce Williams writes.

Mushroom Fried Rice

1 tablespoon extra virgin olive oil

4 ounces shiitake mushrooms, stems removed and chopped

6 ounces portobello mushrooms, stemmed and chopped

4 ounces button mushrooms, chopped

1/3 cup diced yellow onion

2 carrots, peeled and grated

2 eggs

Salt and ground black pepper to taste

2 teaspoons chile garlic sauce

1 tablespoons low sodium soy sauce

3 to 4 cups cooked white or brown rice, cooked according to package instructions

4 green onions, chopped

Heat olive oil in a large skillet or wok over medium heat for 1 to 2 minutes. Add the mushrooms. Stir to evenly coat in oil. Saute 10 minutes or until golden on the edges. Add the onion and carrots and cook, stirring occasionally, until onion is translucent, 3 to 5 minutes.

Transfer mixture to a plate. Return skillet or wok to heat; reduce the heat to low. Beat the eggs in a small bowl; season with a little pinch of salt and pepper. Pour the eggs into the hot pan and scramble. Cook until firm. Remove eggs and add it to the plate with the mushrooms, onion and carrots off to the side.

Add chile garlic sauce and soy sauce to the pan, whisk to combine. Mix in the rice. Return the cooked egg and mushrooms to the pan and stir to make sure the flavors are evenly distributed. Lastly, mix in the green onions, and season with salt and pepper to taste.

Serve with additional soy sauce and hot sauce, if desired.

Makes 4 to 6 servings.

Don't fee like heating up the kitchen? Keep it cool with this recipe from Dale Woodall.

Chilled Avocado and Melon Soup

4 avocados, pitted and peeled

1 (12-ounce) package frozen chopped onion

2 cups vegetable stock

1 (16-ounce) container plain Greek yogurt

4 tablespoons lemon juice

1 tablespoon lemon zest

Sea salt, to taste

Coarsely ground black pepper, to taste

1 ripe cantaloupe seeded and scooped with a melon baller

2/3 cup fresh cut cinnamon basil leaves to garnish

4 tablespoons pine nuts, toasted, for garnish

In a blender or food processor, combine avocados, onion, vegetable stock, yogurt, lemon juice and zest; season with salt and pepper. Blend until smooth.

Divide among serving bowls and top each with a few melon balls, some basil and some toasted pine nuts. Serve immediately.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

Food on 08/08/2018

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