Yup, my boss changed my schedule, so I'm off today, and will be off Wednesday and Friday, as well. I don't guess I mind too much, but it does seem like he should've talked to me before he did it. Yeah, like that was gonna happen, sigh. Anyway, I'm having a nice day, I like being home. A lot!!
The hummers are back this year, I've seen two this morning, so one of the chores I've done today was to empty, clean, and refill their feeder. My backyard is quite busy this morning: I've seen two bluejays, some redbirds(cardinals, if you're not from the south), a few birds that I can't name, the hummers, and, best of all, for the first time ever, in one of the trees out there, a red-tailed hawk!!! I was absolutely thrilled! I stood at the door and stared at it for about four minutes, and then it flew off, sigh. It would be wonderful if it would come back and decide to live in my backyard, I would just plain love it!!!
Yesterday, after work, I went to Kroger and bought a package of GardenBurger brand "original" veggie burgers. Usually I don't, because they're pretty expensive, but, I had a dollar off coupon, and I really like the burgers, so decided to buy them. While I was thinking about supper, I decided that I wanted a Patty Melt, and that's just what I had.
Patty Melt
one small onion, finely diced
one veggie burger, whatever kind you like best
two slices of cheese: I used the veggie smoked provolone
two slices of bread...wheat is preferable, but I only had white. It worked.
margarine
Heat about a tablespoon each of olive oil and margarine in a skillet, over medium heat, add the onions, and let them cook for about five to ten minutes, until they are fairly tender and starting to turn golden brown. I like to season the onions while they're cooking with black pepper and some garlic powder. After the onions are almost the colour and texture that you want them...and hey, if you want them raw, that's ok, too, y'know...add the veggie burger to the pan. Just push the onions off to one side. While the burger cooks as long as the package directions tell you, butter one side each of two pieces of bread. When the burger and onions are both done to your satisfaction, heat a griddle or skillet over medium heat. When a drop of water sizzles, put one slice of bread, butter-side down, on the griddle, put a slice of cheese on it, and load the cheese up with the cooked onions. Put the burger on top of the onions, and the other slice of bread, unbuttered side down, on top of the burger. Let it grill until the bottom slice is golden brown and the cheese is starting to melt, and then turn it over, using a spatula. Let the second side grill until golden brown and the cheese is melted, and take it off the griddle and plate it. Cut it in half, and serve.
That sammich was sooooooo good. It's been ages since I've had a patty melt, so it was a real treat for me. For a side, I had some cold "pork 'n' beans" that I'd made a few nights ago: One can of Great Northern beans drained and rinsed, heated up with some brown sugar, dry mustard(not much, maybe 1/4 tsp., if that much), a good shake of garlic powder, and a good handful of BacoBits. Let it all heat up together until it's bubbling, turn the heat down, and let it heat for about five minutes, enough to get it all hot and let the flavors marry some.
Another good side would've been potato salad, or maybe even mac and cheese. Heck, you're the one eating it, fix whatever YOU like, lol. Anyway, I'm glad that I made it, and yup, I'll sure 'nuff make another one sometime, too!
Until next time, Happy Eating!
Showing posts with label olive oil. Show all posts
Showing posts with label olive oil. Show all posts
Monday, August 17, 2009
Thursday, July 16, 2009
Moorish Style Chickpea and Spinach Stew(vegan); Cucumbers in Sour Cream(vegan)
This recipe today is another one from the NPR(National Public Radio?)"How Low Can You Go?" contest, and was sent in by Chef Jose Andres. I found it in "The Simple Dollar" newsletter, and thought it looked good enough to try. The author of "The Simple Dollar" made the recipe the way he found it, and then made an adaptation of it, and this is the adaptation. Hope you like it~!
Moorish Style Chickpea & Spinach Stew
2 cans chickpeas
Garlic powder to equal six cloves
1/4C extra virgin olive oil
3/4C bread crumbs
2Tbs. EACH paprika and red wine vinegar
1 tsp. cumin
1/2 pound spinach, washed and cleaned
salt and pepper to taste
Rinse chickpeas thoroughly, then put them in a pan with 1 1/2C water, and bring it to a boil. In another pan, bring the olive oil to a boil, and then remove it from the heat for 2 minutes. While stirring the olive oil, add the paprika, cumin, garlic, red wine vinegar, then slowly add the bread crumbs and set this aside. When the beans are boiling, add the spinach and allow it to boil for five minutes, stirring a bit. Add in the olive oil mixture, stir, and allow to boil another 5 minutes. Serve with crusty bread.
Well, I was sorely disappointed. The photos of this stew looked really yummy, and the author of the newsletter said his family liked it quite a lot. The recipe itself sounded good, too. I followed the recipe closely, with the exception of cooking my own chickpeas from dried ones, instead of opening a couple cans. And I got a little scared when the olive oil started smoking instead of boiling, so turned the heat off right then. I don't know how much of a difference that would have made, tho, and everything sizzled nicely when I stirred it into the hot oil. There's plenty left, so I'm pretty sure I'll eat it at least once more, because it is edible, even tho I'm not too fond of it. I certainly can't bring myself to toss it out...just yet. Y'know, I think I'd like it a lot better if I made it the next time with cannellini beans.
I didn't have any crusty bread, so I made a few boxed mix biscuits, and I also made a dish of cucumbers in sour creme for a cooling effect...and was glad I did, really.
Cucumbers in Sour Creme
1C diced cucumber, 1 C sour creme, 1Tbs. snipped fresh dill, and 1/4 tsp. salt.
Mix it all together, let it chill for at least 15 minutes, and enjoy. That's all there is to it~!!!!
At least the biscuits and cucumbers were good, lol. I think tonight I'll finish the cucumbers with "beefless gyro" sammich.
Until next time, Happy Eating!!!!
Moorish Style Chickpea & Spinach Stew
2 cans chickpeas
Garlic powder to equal six cloves
1/4C extra virgin olive oil
3/4C bread crumbs
2Tbs. EACH paprika and red wine vinegar
1 tsp. cumin
1/2 pound spinach, washed and cleaned
salt and pepper to taste
Rinse chickpeas thoroughly, then put them in a pan with 1 1/2C water, and bring it to a boil. In another pan, bring the olive oil to a boil, and then remove it from the heat for 2 minutes. While stirring the olive oil, add the paprika, cumin, garlic, red wine vinegar, then slowly add the bread crumbs and set this aside. When the beans are boiling, add the spinach and allow it to boil for five minutes, stirring a bit. Add in the olive oil mixture, stir, and allow to boil another 5 minutes. Serve with crusty bread.
Well, I was sorely disappointed. The photos of this stew looked really yummy, and the author of the newsletter said his family liked it quite a lot. The recipe itself sounded good, too. I followed the recipe closely, with the exception of cooking my own chickpeas from dried ones, instead of opening a couple cans. And I got a little scared when the olive oil started smoking instead of boiling, so turned the heat off right then. I don't know how much of a difference that would have made, tho, and everything sizzled nicely when I stirred it into the hot oil. There's plenty left, so I'm pretty sure I'll eat it at least once more, because it is edible, even tho I'm not too fond of it. I certainly can't bring myself to toss it out...just yet. Y'know, I think I'd like it a lot better if I made it the next time with cannellini beans.
I didn't have any crusty bread, so I made a few boxed mix biscuits, and I also made a dish of cucumbers in sour creme for a cooling effect...and was glad I did, really.
Cucumbers in Sour Creme
1C diced cucumber, 1 C sour creme, 1Tbs. snipped fresh dill, and 1/4 tsp. salt.
Mix it all together, let it chill for at least 15 minutes, and enjoy. That's all there is to it~!!!!
At least the biscuits and cucumbers were good, lol. I think tonight I'll finish the cucumbers with "beefless gyro" sammich.
Until next time, Happy Eating!!!!
Friday, July 10, 2009
Hot Spinach Salad w/Feta(non-vegan); More about the kidney jerkl
This past Tuesday, the 7th, I was scheduled for my second visit with the kidney guy/jerk. Well! I sat in the waiting room, and I sat,and I sat, and I sat, and finally, his assistant came out, and, long story short: The doctor wasn't even in the building, he was running late, and there were three patients ahead of me. Sooooooo, I called my friend to come and get me, wrote that I would re-schedule on the sign-in sheet, and I left. Period. I was there roughly 45 minutes, the couple ahead of me had been there over an hour, and nobody had bothered to come out and tell the jerk's patients that he was late. Forgive me, but I have serious issues with that situation, and think it was unbelieveably inconsiderate, as well as not even close to being professional. However, I do have to see him again, so I will make another appointment. Sometime. In the meantime, it's been at least a week since I talked to the rheumatoligist's scheduler, and still haven't heard anything from them. I'm just very, very grateful that none of this is life-threatening, because I think that I'd most likely have died by now, from waiting for these "specialists" to decide what to do with me and my life. I'm pissed. Period.
None of that has anything to do with the hot spinach salad, does it? Nope, it doesn't, so I'll right to the point now. The original recipe wasn't for a hot salad, so this is an adaptation of a recipe I found in "Eating Well." When I read the original recipe, I thought, "Oh, yum...and I just actually happen to have a bag of baby spinach in the 'fridge." I had bought it to make something else, but since I don't remember what, I used it for the salad. The reason I decided to go with a hot salad is that I'm still kinda leery about raw bagged "stuff" in general, after the E.Coli scare a few months back. So, here's my recipe.
Hot Spinach Salad with Feta Cheese
One 10-oz. bag baby spinach, thoroughly rinsed and left very wet
Feta cheese...I used Vigo, which is made with sheep's milk. Use any kind you prefer...or leave it out entirely and make the salad vegan.
About two tablespoonsful olive oil
One heaping teaspoonful minced garlic(mine is from a jar, always)
About one teaspoonful Balsamic vinegar
Heat the olive oil in a skillet big enough to hold the spinach, remembering that the spinach will wilt and cook wayyyyy down. Toss the minced garlic in the pan, and let it sit until the oil is hot. Put the very wet spinach in the pan when the oil is hot, cover it, and let it cook down...if you want to, you can salt and pepper it now, but Feta cheese is wicked salty, so be careful. All I used was the black pepper. Once the spinach has wilted, crumble as much of the Feta cheese over it as you like. I guess I used about 3/4 cupful, because I love the stuff. Sprinkle about a teaspoonful of Balsamic vinegar over it all, stir, and let it sort of stew for a few minutes, just enough to let the flavors marry. Oh, yeah, I didn't put this in the ingredient list...obviously I'll never be a cookbook author...but I also peeled and diced up a big, red tomato, and put this in right after the cheese. If you don't have a tomato, I don't see why you couldn't use canned, drained, diced 'maters, do you? Anyway, that's all there is to it. It's one of those recipes that you can add to, or subtract from, or multiply, whatever. Different seasonings if you like, different type of cheese...goat cheese would be nice, too...or no cheese at all, maybe shredded carrots or minced onions, whatever. Play with it, make it yours.
Did I like this? Oh, yeah, very much! I ate all of it, by myself, in two evenings. Will I make it again? Possibly, but basically it falls into that category of "I'd love to have more of this if someone else would cook it," tho. And I don't have the Vigo Feta very often, as Kroger doesn't sell it: All their Fetas are made with cow's milk, and I can't handle the dairy. Since I cooked the spinach anyway, I think if I make it again, I'll just use frozen spinach. All I know for sure is that I really liked it. With it I had boiled potatoes and cubed seitan in onion gravy. Wonderful meal!!!!
Until next time, Happy Eating.
None of that has anything to do with the hot spinach salad, does it? Nope, it doesn't, so I'll right to the point now. The original recipe wasn't for a hot salad, so this is an adaptation of a recipe I found in "Eating Well." When I read the original recipe, I thought, "Oh, yum...and I just actually happen to have a bag of baby spinach in the 'fridge." I had bought it to make something else, but since I don't remember what, I used it for the salad. The reason I decided to go with a hot salad is that I'm still kinda leery about raw bagged "stuff" in general, after the E.Coli scare a few months back. So, here's my recipe.
Hot Spinach Salad with Feta Cheese
One 10-oz. bag baby spinach, thoroughly rinsed and left very wet
Feta cheese...I used Vigo, which is made with sheep's milk. Use any kind you prefer...or leave it out entirely and make the salad vegan.
About two tablespoonsful olive oil
One heaping teaspoonful minced garlic(mine is from a jar, always)
About one teaspoonful Balsamic vinegar
Heat the olive oil in a skillet big enough to hold the spinach, remembering that the spinach will wilt and cook wayyyyy down. Toss the minced garlic in the pan, and let it sit until the oil is hot. Put the very wet spinach in the pan when the oil is hot, cover it, and let it cook down...if you want to, you can salt and pepper it now, but Feta cheese is wicked salty, so be careful. All I used was the black pepper. Once the spinach has wilted, crumble as much of the Feta cheese over it as you like. I guess I used about 3/4 cupful, because I love the stuff. Sprinkle about a teaspoonful of Balsamic vinegar over it all, stir, and let it sort of stew for a few minutes, just enough to let the flavors marry. Oh, yeah, I didn't put this in the ingredient list...obviously I'll never be a cookbook author...but I also peeled and diced up a big, red tomato, and put this in right after the cheese. If you don't have a tomato, I don't see why you couldn't use canned, drained, diced 'maters, do you? Anyway, that's all there is to it. It's one of those recipes that you can add to, or subtract from, or multiply, whatever. Different seasonings if you like, different type of cheese...goat cheese would be nice, too...or no cheese at all, maybe shredded carrots or minced onions, whatever. Play with it, make it yours.
Did I like this? Oh, yeah, very much! I ate all of it, by myself, in two evenings. Will I make it again? Possibly, but basically it falls into that category of "I'd love to have more of this if someone else would cook it," tho. And I don't have the Vigo Feta very often, as Kroger doesn't sell it: All their Fetas are made with cow's milk, and I can't handle the dairy. Since I cooked the spinach anyway, I think if I make it again, I'll just use frozen spinach. All I know for sure is that I really liked it. With it I had boiled potatoes and cubed seitan in onion gravy. Wonderful meal!!!!
Until next time, Happy Eating.
Tuesday, May 12, 2009
Homemade Vegetarian Pizza(non-vegan)
Lovely day, as well as being a serendipitous day, also! I'm supposed to work on Tuesdays, but yesterday, one of my co-workers asked me if I'd let her work, as she needed to make some extra cash. After thinking about it for, oh, maybe ten seconds, I told her it was fine by me, lol. I love my Dad dearly, I enjoyed his visit, but I figured it would be nice to be home alone and get some things done that I've been neglecting. And, that's just what I've done. Swept and mopped the kitchen floor, washed, dried, and put away a load of sheets and part of the shabbily chic secondhand store fabrics I use to cover the love seat, and then a load of towels, plus put away a bunch of clean laundry that's been resting in "The Chair" in the bedroom. Hey, don't roll your eyes at me, Iknow darned well you've got "The Chair," or something like it, in your bedroom, too. So there! And the dishes are done, and the counters thoroughly cleaned. Wanted to vacuum, but just can't do it, sigh. Maybe later this week?!?!?
Last night I decided I'd better figure out a way to use the lone zucchini in the 'fridge, so decided to make a pizza. This is going to be one of those "to taste...as you like it..." recipes, except for the crust, which is totally different from a real pizza crust. I got the recipe from a box of biscuit mix, I kid you not, and while it doesn't taste like real pizza dough, it's quick, easy, and will do in a pinch.
.................................................Biscuit Mix Pizza Dough.............................................
1 1/2 cups baking mix
1/4 cup hot water
1 tbs. vegetable oil{I used olive oil, use whatever you like best}
Heat oven to 400ºF. In mixing bowl, mix the baking mix, hot water, and the oil until a soft dough forms. Beat dough about 20 strokes, and let dough stand for about 8-10 minutes. {I chose to knead the dough about 20 times instead of beating it, and kneaded it right on the baking sheet.}
Grease baking sheet, or a pizza pan. Using hands dipped in baking mix, press dough into a 13-inch circle on the baking sheet, pinching up edges 1/2 inches, or press the dough into the pizza pan.
Ok, now the fun begins, as you can put anything you want to on this dough. I thawed and then wrung out in a dry kitchen towel a 10-oz. package of spinach, which I spread right on the dough. I scattered about half a cup of diced raw onions over that. While the dough was resting, I had washed and sliced the zucchini, put it in a mixing bowl, sprinkled it with about a teaspoonful of dried thyme, and then some olive oil. Then I mixed it all with my hands, so that every slice had a little thyme and some oil on it. The slices went on top of the onions, and on top of the zucchini, I crumbled/spread chevre goat cheese, the kind that comes seasoned with basil and sun-dried tomato. Then I sprinkled vegetarian Parmesan over the whole thing, and put it in the oven for, oh, I guess about 20 minutes, or until the crust is nice and brown. That's it, that's all there is to it.
I ate half of it for supper last night, and I ate the other half, cold, this afternoon. It's good cold, too.
Tonight I'm going to make some kind of soup, and some more biscuits. LOVE my hot buttered biscuits!!! Until next time, Happy Eating!!!!
Last night I decided I'd better figure out a way to use the lone zucchini in the 'fridge, so decided to make a pizza. This is going to be one of those "to taste...as you like it..." recipes, except for the crust, which is totally different from a real pizza crust. I got the recipe from a box of biscuit mix, I kid you not, and while it doesn't taste like real pizza dough, it's quick, easy, and will do in a pinch.
.................................................Biscuit Mix Pizza Dough.............................................
1 1/2 cups baking mix
1/4 cup hot water
1 tbs. vegetable oil{I used olive oil, use whatever you like best}
Heat oven to 400ºF. In mixing bowl, mix the baking mix, hot water, and the oil until a soft dough forms. Beat dough about 20 strokes, and let dough stand for about 8-10 minutes. {I chose to knead the dough about 20 times instead of beating it, and kneaded it right on the baking sheet.}
Grease baking sheet, or a pizza pan. Using hands dipped in baking mix, press dough into a 13-inch circle on the baking sheet, pinching up edges 1/2 inches, or press the dough into the pizza pan.
Ok, now the fun begins, as you can put anything you want to on this dough. I thawed and then wrung out in a dry kitchen towel a 10-oz. package of spinach, which I spread right on the dough. I scattered about half a cup of diced raw onions over that. While the dough was resting, I had washed and sliced the zucchini, put it in a mixing bowl, sprinkled it with about a teaspoonful of dried thyme, and then some olive oil. Then I mixed it all with my hands, so that every slice had a little thyme and some oil on it. The slices went on top of the onions, and on top of the zucchini, I crumbled/spread chevre goat cheese, the kind that comes seasoned with basil and sun-dried tomato. Then I sprinkled vegetarian Parmesan over the whole thing, and put it in the oven for, oh, I guess about 20 minutes, or until the crust is nice and brown. That's it, that's all there is to it.
I ate half of it for supper last night, and I ate the other half, cold, this afternoon. It's good cold, too.
Tonight I'm going to make some kind of soup, and some more biscuits. LOVE my hot buttered biscuits!!! Until next time, Happy Eating!!!!
Friday, February 27, 2009
Italian-Style Tofu(Vegan); Coconut Rice(vegan)
It has rained just about all day, thank goodness, because we still need it desperately. I love the sound of the rain on the skylights here in my little house, but it made me sleep late again this morning, lol. Woke up around 5:30, heard the rain, and rolled over and slept until just about 8, sigh, and didn't want to get up then, really. The ol' back and hips made that decision for me, tho, so I crawled out. And that's just about how my day has been today: Just crawling along, lol. Finished a book, finished the laundry, but couldn't use the computer too much this afternoon because it started thundering. But, life went on anyway!
The two recipes I'm going to post are both from "Vegan with a Vengeance," by Isa Chandra Moskowitz. Both of them are easy, and they both turned out good, much to my delight.
Marinated Italian-Style Tofu
1 lb. firm extra-firm tofu, drained and pressed
1/2C white cooking wine
2Tbs. EACH olive oil, balsamic vinegar, Bragg Liquid Aminos or tamari, fresh lemon juice.
2 cloves garlic, smashed
A big pinch each dried basil, marjoram, and thyme
Preheat oven to 400ºF.
Cut the tofu widthwise into eight equal pieces. Marinate for an hour, flipping after 30 minutes.
Place tofu on a baking sheet and bake for 20 minutes. Flip over and bake another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.
I have to tell you that I made a mistake when I got the tofu ready to marinate: I only cut it four ways, and don't know how I misread "eight." The recipe still came out ok in my opinion, tho. Another change I made was to use oregano, as I don't like basil, and I used mint, because I don't have any marjoram. The thyme I had and used. All in all I thought it was good, I'll make it again, and since I have two pieces left, that's what I'm going to have for dinner tonight.
Isa makes one suggestion about the marinade: "Don't throw it out. Reserve the marinade and get creative. Mix in a little water and arrowroot or cornstarch, then heat it up, and you've got yourself a gravy. Or, use it to stir-fry broccoli or asparagus for a nice, fast side dish: heat up some vegetable oil over high heat, then add your chopped vegetables, pouring on splashes of the marinade as you cook."
Since I'm going to bake a potato to go with the tofu, I'm going to try to use cornstarch and water to make the gravy, and see if I like it on the potato. I dunno, it's pretty intense. Possibly the 1/2C of white wine was a bit much, especially since I don't drink, and, um, have to admit, that wine has been in my cupboard a long time, lol. Oh, well, live and learn, right?
This next one just plain sounded good, so I bought some jasmine rice and decided to give it a shot. My version is much, much simpler than this one, tho.
Coconut Rice with Toasted Coconut
2C jasmine rice, washed
1(13.5 oz)can coconut milk
1C water
1 cinnamon stick
1/4tsp. salt
Finely grated zest of 1 lime
12C unsweetened shredded coconut
Combine the rice, coconut milk, water, cinnamon stick, and salt in a saucepan and bring to a boil. Lower heat, cover pot, and simmer 20 minutes. Add the lime zest and stir with a fork. Remove from heat, cover, and let sit 10 more minutes. Meanwhile, prepare the shredded coconut:
Heat a skillet over low-medium heat. Add the coconut and toast, turning frequently, for about 3 minutes, or until the coconut is browned and toasty.
Remove the cinnamon stick from the rice and serve, sprinkling the toasted coconute over each serving. Garnish with lime wedges if you so desire.
Like I said, mine was much simpler. For one thing, altho I had fully intended to buy cinammon sticks, the price was just more than I could deal with. Outrageous, in fact...or at least, for my wallet. Maybe not for yours, I dunno. Plus I forgot the shredded coconut, lol. Duh, right? So, I used the coconut milk, water, and a little margarine, and that's all. Long story short, it was pretty good, and I enjoyed it. There's some leftover in the 'fridge, and one of these days I'll heat it up and eat it.
Now it's time to heat the oven for my baked potato, and see if I can make a decent gravy out of that marinade. Until next time, Happy Eating, and God bless.
The two recipes I'm going to post are both from "Vegan with a Vengeance," by Isa Chandra Moskowitz. Both of them are easy, and they both turned out good, much to my delight.
Marinated Italian-Style Tofu
1 lb. firm extra-firm tofu, drained and pressed
1/2C white cooking wine
2Tbs. EACH olive oil, balsamic vinegar, Bragg Liquid Aminos or tamari, fresh lemon juice.
2 cloves garlic, smashed
A big pinch each dried basil, marjoram, and thyme
Preheat oven to 400ºF.
Cut the tofu widthwise into eight equal pieces. Marinate for an hour, flipping after 30 minutes.
Place tofu on a baking sheet and bake for 20 minutes. Flip over and bake another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.
I have to tell you that I made a mistake when I got the tofu ready to marinate: I only cut it four ways, and don't know how I misread "eight." The recipe still came out ok in my opinion, tho. Another change I made was to use oregano, as I don't like basil, and I used mint, because I don't have any marjoram. The thyme I had and used. All in all I thought it was good, I'll make it again, and since I have two pieces left, that's what I'm going to have for dinner tonight.
Isa makes one suggestion about the marinade: "Don't throw it out. Reserve the marinade and get creative. Mix in a little water and arrowroot or cornstarch, then heat it up, and you've got yourself a gravy. Or, use it to stir-fry broccoli or asparagus for a nice, fast side dish: heat up some vegetable oil over high heat, then add your chopped vegetables, pouring on splashes of the marinade as you cook."
Since I'm going to bake a potato to go with the tofu, I'm going to try to use cornstarch and water to make the gravy, and see if I like it on the potato. I dunno, it's pretty intense. Possibly the 1/2C of white wine was a bit much, especially since I don't drink, and, um, have to admit, that wine has been in my cupboard a long time, lol. Oh, well, live and learn, right?
This next one just plain sounded good, so I bought some jasmine rice and decided to give it a shot. My version is much, much simpler than this one, tho.
Coconut Rice with Toasted Coconut
2C jasmine rice, washed
1(13.5 oz)can coconut milk
1C water
1 cinnamon stick
1/4tsp. salt
Finely grated zest of 1 lime
12C unsweetened shredded coconut
Combine the rice, coconut milk, water, cinnamon stick, and salt in a saucepan and bring to a boil. Lower heat, cover pot, and simmer 20 minutes. Add the lime zest and stir with a fork. Remove from heat, cover, and let sit 10 more minutes. Meanwhile, prepare the shredded coconut:
Heat a skillet over low-medium heat. Add the coconut and toast, turning frequently, for about 3 minutes, or until the coconut is browned and toasty.
Remove the cinnamon stick from the rice and serve, sprinkling the toasted coconute over each serving. Garnish with lime wedges if you so desire.
Like I said, mine was much simpler. For one thing, altho I had fully intended to buy cinammon sticks, the price was just more than I could deal with. Outrageous, in fact...or at least, for my wallet. Maybe not for yours, I dunno. Plus I forgot the shredded coconut, lol. Duh, right? So, I used the coconut milk, water, and a little margarine, and that's all. Long story short, it was pretty good, and I enjoyed it. There's some leftover in the 'fridge, and one of these days I'll heat it up and eat it.
Now it's time to heat the oven for my baked potato, and see if I can make a decent gravy out of that marinade. Until next time, Happy Eating, and God bless.
Subscribe to:
Posts (Atom)
