Out of the 5 or 6 recipes I try over the weekend I'll pick 2 or 3 trials to share my thoughts on. Hopefully they'll give you some new ideas!
Congee is rice porridge. Rice cooked low and slow in a large amount of water and becomes creamy. Congee is easily digested making it a perfect food to eat daily and when you are sick. (Read more about its healing benefits here.) It makes a great breakfast, snack, or side dish.
I followed this Basic Congee recipe, only I divided it in half. For me, it took 1 hour to cook.
THE GOOD: Easy to make. Versatile (make with chicken stock and add chicken and cooked vegetables to make it more of a meal.) My favorite (pictured)—add a swirl of homemade applesauce (cooked apples with peels on, pureed, a little cinnamon, NO sugar) and some granola. Leftovers can be stored in the refrigerator for a week.
THE NOT SO GOOD: Takes a hour. When I made it I was in the kitchen making other food so its really not a burden. You do have to stir it occasionally (more towards the end) but it doesn't need constant stirring. owever, I've also read it can be cooked in a slow cooker overnight. Let me know how it works if you give it a try! Here is a savory version made in the crock pot...a trusted friend gave me the recipe and said it was good.
OVERALL: Excellent. I will more and likely make this weekly to have as a breakfast and snack option.
I was searching for a dairy free leek soup and found this Paleo recipe. I've never purchased or cooked leeks before but have always wanted to. They're good for you (read about health benefits here) and can be used in many ways. This recipe also uses cauliflower instead of potatoes making it even more good-for-you!
I followed this Creamy Leek Soup recipe, only I did not use the optional ghee (clarified butter).
THE GOOD: Easy to make. Dairy free yet doesn't seem like it. Loaded with vegetables.
THE NOT SO GOOD: Bland and boring. Needs more salt. Some reviews on the website mention adding garlic; I think that would help.
THE GOOD AFTER THE NOT SO GOOD: I used this soup 2 different ways to us it up....1st, I added cooked chicken and crushed tortilla chips for a quick lunch. 2nd, I used it as a mock cheese sauce with noodles...almost like an alfredo sauce but doesn't leave you super full after eating it! Mixed with some turkey meatballs and roasted vegetables it made an excellent meal.
OVERALL: I might make this occasionally, but mostly for the mock cheese sauce uses!
There are two types of Rice Balls...this one is for the Japanese variety. I was looking for a healthy snack food and found this. I've heard of the Italian type but those are coated in bread crumbs and fried.
I followed this Japanese Rice Ball recipe, but I only made half the batch. I used Tilapia for the fish.
THE GOOD: Easy to make especially if you have any experience making homemade sushi. Great snack.
THE NOT SO GOOD: Best eaten fresh. The are OK the next day, but not as good. You may not have nori on hand.
OVERALL: I'll save the recipe but probably only make it on occasion or as a potluck item.