RICE PUDDING WITH COOKED RICE LEFTOVERS

2 cups leftover cooked white rice
3 cups milk (any kind) *
1/2 cup sugar
Small pinch salt
1/2 cup raisins
1 tsp vanilla extract
1/2 tsp cinnamon, optional
Pinch nutmeg, optional

Combine cooked rice, milk, sugar and salt in a medium saucepan.  Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins.  Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is).  Stir in cinnamon and/or nutmeg, if using.

Divide rice pudding into individual serving dishes.  Serve warm or chilled.
Makes 4-6 servings.

*Note: You might want to add an extra 1/2 cup milk if the rice seems unusually firm or dry, to make it creamier.  Feel free to add a bit extra if the pudding is not as creamy as you like it.

Recipe by Nicole Weston, www.slashfood.com (2006)

GINGERY PEARS POACHED IN GREEN TEA

**Slow-Cooker Recipe**

4 cups boiling water
2 Tbsp green tea leaves

1 to 2 Tbsp grated gingerroot
1/2 cup liquid honey
1 tsp almond extract
1 tsp grated lemon zest
8 firm pears, peeled, cored and cut into quarters lengthwise

Toasted sliced almonds, optional
Vanilla-flavoured yogurt, optional

In a pot, combine boiling water and green tea leaves.  Cover and let steep for 5 minutes.  Strain through a fine sieve into slow cooker stoneware.

Add gingerroot, honey, almond extract and lemon zest and stir well.  Add pears.  Cover and cook on Low for 6 hours or on High for 3 hours, until pears are tender.  Transfer to a serving bowl, cover and chill thoroughly.  Serve garnished with toasted almonds and a dollop of yogurt, if using.

(I used lemon juice instead of lemon zest, 1 Tbsp freshly grated ginger, and we served it warm with vanilla yogurt.  Mmmm!!
The next time I make this recipe, I will add less honey but this was still a great recipe & not too sweet.)

"The Healthy Slow Cooker" by Judith Finlayson

ZUCCHINI BAKE

I made this for supper last night and it was delicious!
(I combined a bunch of different recipes to make my own recipe.)

1 zucchini, unpeeled, diced
1/2 red pepper, diced
2 Tbsp soy sauce
2 Tbsp balsamic vinegar
1/4-1/2 cup olive oil
1/2-1 tsp thyme
1/2-1 tsp garlic powder
2-4 Tbsp basil
Pepper to taste
Squirt lemon juice

Bake T 350F 30-45 minutes uncovered, stirring once or twice.

Optional: add cheese of choice near end of baking, recook until cheese melted.
It tasted great without cheese!