Tag Archives: Stonemill Essentials

Y – Year of Slow Cooking | Slow Cooker Rice Pudding

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Slow Cooker Rice Pudding

Stephanie @ Year of Slow Cooking

Ingredients

(Ingredients modified to include Aldi brand name)

8 cups Friendly Farms milk
1 cup Rice Bowl white rice
1 cup Baker’s Corner sugar
1/4 cup Friendly Farms heavy cream or Friendly Farms half and half
3 Goldhen eggs
2 teaspoons Stonemill Essentials vanilla
1/2 teaspoon Stonemill Essentials cinnamon
1/4 teaspoon Stonemill Essentials salt

Instructions

I (Stephanie @ Year of Slow Cooking)  used a 4 quart slow cooker. Spray the stoneware insert with cooking spray, then combine the milk, rice, and sugar. Stir well and cook on low for 4-6 hours, or high for about 4. It took longer than I expected for my rice to become bite-tender—I did low for 3 hours, then high for another 2.

When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the slow cooker. Then pour everything back into the pot. Stir well. This is called “tempering your eggs”—you have to do this step, or your eggs will scramble on you when you add them to the crock.

Cover and cook on high for 1 hour. Stir well, then take the lid off of the cooker and unplug it. When the rice pudding is room temperature, you can refrigerate it. Some people like their pudding hot or warm, and some prefer it chilled—-it’s completely up to you

Please see source website for pictures and detailed instructions – Year of Slow Cooking

Costs = $ 2.02

Y - Cost

*If the amount is zero, the cost of the ingredient is less than $0.01 (one penny)

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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W – White on Rice Couple | Vegetarian Chili with Roasted Chilies

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Vegetarian Chili with Roasted Chilies

Todd & Diane @ White On Rice Couple

Ingredients

(Ingredients modified to include Aldi brand name)

  • 1 medium anaheim chili
  • 1 15 oz can of Dakota’s Pride red beans, drained and rinsed
  • 1 large carrot, small dice, about 1/2 cup
  • 2 stalks celery, cleaned & ends trimmed. Small dice, about 1/2 cup
  • 1 red bell pepper, small dice, about 1 cup
  • 1 small onion, minced, about 1 cup
  • 2 large cloves garlic, finely minced
  • 1 Tablespoon Carlini olive oil
  • 2 teaspoons of Fusia soy sauce
  • 1 teaspoon of Stonemill Essentials ground cumin
  • 1 teaspoon of Stonemill Essentials chili powder
  • 1/2 cup Happy Harvest crushed tomatoes
  • 1 cup of Chef’s Cupboard vegetable broth

Instructions

  1. Preheat oven to 325 degrees. Wash chili pepper, pat dry all outside moisture. Rub with bit of olive oil to coat the chili pepper. Put on sheet pan and roast in oven for about 15 minutes, turning frequently for even roast. Roast chili pepper till the skin starts to bubble and char. Then remove pepper from oven and place in plastic bag for about 15 minutes. The steam will release the skin from the meat of the pepper. Remove skin and seeds, discard. Dice the chili pepper, set aside.
  2. In heated medium saucepan, add olive oil till hot. Then add onions and garlic and cook till they are soft and fragrant. Then add carrots. Cook carrots for about 5 minutes or until slightly softened.
  3. Add celery, red bell peppers and green chili. Cook for about 5 minutes or until soft.
  4. Add beans, vegetable broth, crushed tomatoes, soy sauce, cumin and chili powder. Stir pot well and let simmer on low heat for about 10 minutes.
  5. For best flavor, the chili tastes better the next day, once the beans absorbs all the spices.

Please see source website for pictures and detailed instructions – White On Rice Couple

Costs = $ 3.57

W - Cost

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

V – Very Culinary | Skillet Beans and Rice with Kielbasa

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Skillet Beans and Rice with Kielbasa

Amy @ Very Culinary

Ingredients

(Ingredients modified to include Aldi brand name)

  • 1 tablespoon Carlini extra virgin olive oil
  • 1 tablespoon Countryside Creamery unsalted butter
  • 1 package (14 ounce) Parkview polska kielbasa, diced
  • 1 medium sweet onion, diced
  • 3 garlic cloves, minced
  • 1 cup Rice Bowl white rice
  • 2 cups Chef’s Cupboard chicken broth
  • 1 can (14 ounce) Dakota’s Pride pinto beans, rinsed and drained
  • 1/2 teaspoon dried Stonemill Essentials Italian seasoning
  • 1/4 teaspoon cracked Stonemill Essentials red pepper flakes
  • Stonemill Essentials salt and Stonemill Essentials pepper, to taste
  • 1/4 cup finely chopped fresh parsley –> Not sold in Aldi stores. May sub with dried parsley.

Instructions

  1. In a large nonstick skillet, heat the oil and butter over medium-high. Add the kielbasa and onion; sauté until onions become soft and translucent (about 3 minutes), stirring occasionally. Add in the garlic and stir for about 30 seconds.
  2. Stir in the rice, chicken broth, beans, Italian seasoning, cracked red pepper, and a dash of salt and pepper. Bring to a boil. Cover, reduce heat to low, and simmer for 20-22 minutes until rice is done.
  3. Remove from the heat and stir in the parsley. Serve immediately and enjoy!

Please see source website for pictures and detailed instructions – Very Culinary

Costs = $ 5.00

V - Cost

*If the amount is zero, the cost of the ingredient is less than $0.01 (one penny)

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.