Cheese Rice #GalleyMatch

 Camilla of Culinary Adventures with Camilla invited us to join her in reading and reviewing a copy of All Stirred Up, and sharing a recipe from the book with you. In celebration of the centenary of the 19th amendment, a delectable new book that reveals a new side to the history of the suffrage movement—through cookbooks and recipes. Thank you to author Laura Kumin and Pegasus Books for allowing me the opportunity to review this book and enjoy a taste of history.

All Stirred Up not only features a lot of fascinating recipes, which the author has taken from their original and provided current and updated versions of in her book, there is some pretty amazing information about the history of the suffrage movement. This book is a pretty amazing reminder of those who came before, and all they went through, and the many inventive ways they pushed back and advanced the cause of women's suffrage.

The Book Club Cookbook
Facebook: https://www.facebook.com/TheBookClubCookbook 
Twitter: https://twitter.com/bookclubcookboo
Instagram: https://www.instagram.com/thebookclubcookbook
Pinterest: https://www.pinterest.com/bookclubcook/

Publisher Social Media
facebook.com/PegasusBooks
https://twitter.com/Pegasus_Books
instagram.com/PegasusBooks

Author Social Media
https://www.facebook.com/MotherWouldKnow/
https://twitter.com/LauraKumin
https://www.instagram.com/motherwouldknow/

It always fascinates me to take a look "back in time" at the recipes that are available, and see how food might have been prepared during a certain time, or in certain locations. This particular recipe incorporates leftover rice into a richly cheesy spicy casserole! You can tweak the cayenne levels to your taste preference. I would also have added a little less cheese next time (I noted my recommended changes in the written instructions below), but overall really enjoyed the simplicity and flavor of this dish!

Cheese Rice

Ingredients
2 cups rice, cooked
2 large eggs, lightly beaten
1 cup milk (I used half and half)
6-oz cheddar cheese, shredded, divided
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
1/4 - 1/2 teaspoon cayenne pepper

Directions

1. Preheat oven to 350 degrees.
2. Spray a 2-quart baking dish with nonstick cooking spray.
3. Combine rice, eggs, milk, 4-oz of the shredded cheese, salt, pepper, and cayenne pepper in a large bowl until well combined.
4. Spread into the prepared casserole dish, and sprinkle remaining cheese over the top.
5. Bake in the preheated oven for 45 minutes.

Recipe adapted from All Stirred Up