Coconut Rice

Tags

coconut, coconut milk, Jasmine, lime, rice

I don’t know about you, but I typically have no trouble deciding on a main dish, but when it comes to a perfectly paired side I’m at a loss. I especially had a problem when I made these Caribbean pork chops. Typical sides of pasta or potatoes didn’t seem to match, and plain rice just sounded so boring when compared to the spicy/sweet components of the pork chops. I also don’t know anything about Caribbean cuisine, but a tropical side dish sounded appropriate. My mind automatically when to coconut rice, even though it’s a Thai dish. Mango and coconut sounds perfect together! And the coconut milk should help counter the spiced rub on the pork chops, just like it counters spicy Thai dishes.

Now for those of you who aren’t coconut fans, don’t worry! I, myself, am not a fan of coconut though my dislike of coconut is a textural issue. Shredded coconut is just gritty and nasty to me, but mix coconut milk into something, and I’m a happy camper! The coconut milk combined with the lime juice made for the most wonderful rice, especially since it’s made with jasmine rice. I was absolutely amazed at how good this rice was, and I definitely plan on making it again soon, with or without the pork chops!One Year Ago: Carrot Cupcakes and Spaghetti with Olive Oil and Lemon

Coconut Rice

1 tablespoon butter
1 tablespoon brown sugar
½ teaspoon salt
2 cups jasmine rice, washed and drained well
1 (14-ounce) can coconut milk
1½ cups water
2-3 tablespoons lime juice, about 1 lime
Toasted coconut for garnish, optional

In a heavy saucepan over medium heat, combine butter, brown sugar, and salt, stirring until butter is melted and sugar is dissolved. Increase heat to high, add rice and stir until rice is evenly coated. Add coconut milk, water, and lime juice, stirring until combined. Bring to a boil and cover pot. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove pot from heat but do not open lid; let sit for 10 minutes. Fluff with a fork and serve.

Source: Adapted from Sweet Pea’s Kitchen

Stovetop Macaroni and Cheese

Tags

cheese, evaporated milk, macaroni, pasta, vegetarian

When I was a kid, Kraft mac and cheese was one of the tastiest lunches. Especially since it came in so many different shapes and characters (for some reason, the fun shapes seemed to taste better to me). When I went to college, it became all about easy mac. Quick, easy, and didn’t need a stove since I only had a microwave in my dorm room. And I haven’t had it since… 6 or more years since I used powdered cheese to make mac and cheese, and I can’t say I miss it but I do miss a nice and easy stovetop macaroni and cheese.

This stovetop mac and cheese was so good! From what I remember, it tastes similar to Kraft, but is sooo much better! And you can adjust the cheeses to whatever you prefer, as with any mac and cheese recipe. And like usual, I’ve upped the pasta amount from the original recipe. In my defense, I started with 8 ounces of pasta, but I just had so much extra sauce around the pasta so I had to make use of it! Besides, since when is more mac and cheese a bad thing! 🙂Stovetop Macaroni and Cheese
Note: Use any combination of Cheddar cheese, Monterey Jack cheese, and American cheese to total 12 ounces.

2 eggs
1 (12-ounce) can evaporated milk, divided
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
16 ounces elbow macaroni or other small pasta
4 tablespoons unsalted butter
6 ounces sharp Cheddar cheese, shredded (about 1½ cups)
6 ounces Monterey Jack cheese, shredded (about 1½ cups)

In a medium bowl, whisk together the eggs, 1 cup of the evaporated milk, dry mustard, salt, and pepper; set aside.

In a large pot, prepare pasta according to package directions, cooking until al dente. Drain the pasta and return to pot over low heat. Add butter and stir until completely melted. Add the egg mixture and three-quarters of the cheese mixture to the pasta; stir until cheese starts to melt. Gradually add the remaining evaporated milk and remaining cheese mixture, stirring constantly, until the mixture is hot and creamy, about 5 minutes. Serve immediately.

Source: Adapted from Cooks Illustrated via Brown Eyed Baker

Cilantro Lime Rice

Tags

cilantro, lime, Mexican, rice

I’m not a big fan of Mexican food, which I believe I have mentioned before. On the other hand, my whole family loves it and my mom keeps hoping I will come around and warm up to it. Thus far, no such luck. I do enjoy burritos, though, but I’m picky about those, too. For those of you fortunate enough to have had a Chipotle burrito, you know how awesome they are. For those of you who have not, the tortillas are perfect, the fillings are delish, and the rice is awesome. I never would have thought that rice would make a dish, but this rice is super good and the burritos just wouldn’t be the same without it.

Now being the genius that I am (haha), I decided to finally look online and find a copycat recipe to use in my own burritos. There were so many different recipes, but I narrowed down my options and picked one that seemed simple yet delicious. The rice was as good as I expected it to be, which made for a very happy me! The lime added a nice subtle citrus flavor, and the cilantro added freshness and some Mexican flair. I made burritos 2 weeks in a row… I had a craving… And I made this rice both times to go along with them. Sometimes I ate it on the side, and sometimes I ate it in the burritos, but either way it was delish! If you’re looking for a simple rice dish to serve alongside Mexican food, or in some burritos, be sure to try this out!Cilantro Lime Rice

1 cup rice, uncooked
1 tablespoon lime juice
2 cups water
1 teaspoon salt
3 tablespoons fresh chopped cilantro
3 teaspoons vegetable oil, divided

In a small pot, add rice, water, 1 teaspoon oil and salt. Boil on high until most of the water evaporates. When the water is just above the top of the rice, reduce heat to low and cover, cooking for 15 minutes, or until the water is absorbed. Remove from heat and keep covered an additional 5 minute. Add chopped cilantro, lime juice, and remaining oil to the rice and toss until completely mixed.

Source: Adapted from Skinnytaste

Black Bean and Tomato Quinoa

Tags

black bean, cilantro, gluten-free, lime, quinoa, tomato, vegetarian

Happy new year! I hope everyone had a great one. With the holidays over, I’m hoping to have some more free time to put towards writing blog posts and visiting everyone else’s blogs, and of course making more yummy food in the kitchen! I still have some belated Christmas stuff to get out (whoops!), but other than that, it’s back to trying out new recipes and having some fun with my new cookbooks that I got for Christmas!

Now I’ve never been one for new years resolutions. I was always forced to make some in school, as a fun little homework assignment, but I never followed through on any of them so I kind of just gave up. If I want to try to better myself in some way, I don’t think it should wait until the beginning of the new year to start trying. That’s just my opinion… I don’t mean to offend anyone, of course. But for those of you who have made some resolutions, and if that resolution includes eating healthier (or if you just want to try something new), then this recipe is for you! This was my first time ever trying quinoa, and I know I’m totally behind on this trend, but what else is new :). It’s simple and delicious, and such a fun texture! I love the combination of the tomatoes, beans, and lime and next time I try this, I might add some avocado because it seems like it would fit right in with the rest of the ingredients.Black Bean and Tomato Quinoa

2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 cup quinoa, uncooked
1 (15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
3 green onions, chopped
¼ cup chopped fresh cilantro

Prepare quinoa according to directions on package.

Meanwhile, whisk together lime zest and juice, butter, oil, sugar, salt, and pepper in a large bowl. Add quinoa to dressing and toss until dressing is absorbed.  Stir in remaining ingredients and additional salt and pepper to taste.

Source: Misadventures in Cooking

Parmesan Scalloped Potatoes

Tags

cream, Parmesan, potato, thyme

I believe I’ve mentioned before that I used to not be a big fan of potatoes. This made my boyfriend in college very sad since potatoes were one of his favorite foods, and most of the meals he ate were what I made. If only he could see me now! I now love potatoes, and this is one of my favorite recipes. I’ve been tweaking it since I first tried it, trying to make it easier and better. I really do love easy recipes… And creamy cheesy goodness? Who can say no! Perfect for a holiday dinner or a simple steak and potato dinner.Parmesan Scalloped Potatoes

2½ pounds potatoes, peeled
2 cups whipping cream
2 cloves garlic, minced
3 sprigs of thyme
Dash of nutmeg
1 teaspoon salt
¼ teaspoon ground pepper
1 cup shredded Parmesan cheese, divided

Preheat oven to 400 degrees F. Lightly grease a 13 x 9-inch baking dish; set aside.

In a small saucepan over medium-low heat, combine cream, garlic, thyme, nutmeg, salt, and pepper; heat thoroughly. Remove the sprig of thyme.

Meanwhile, thinly slice potatoes to about ?-inch thickness. Spread a layer of potatoes on the bottom of the baking dish, slightly overlapping the slices. Pour a little of the warmed cream over the potatoes, then sprinkle ¼ cup of Parmesan cheese on top. Place another layer of potatoes, topping with cream and ¼ cup cheese. Layer the last of the potatoes; pour the remaining cream over the potatoes and top with ½ cup Parmesan cheese. Bake, uncovered, for 45 minutes or until the potatoes are tender, golden brown, and bubbly.

Source: Adapted from Southern Living