Thai Coconut-Mango Sticky Rice
1/2 cup basmati rice or 1/2 cup jasmine rice or 1/2 cup other sweet asian rice
1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
1/2 cup sugar
1 mango, sliced
Directions:
Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.
* This is the original recipe, as you can see it doesn't make very much. I, 4 times it when I made it for ICB, so it works to double the recipe or even more than double it. I used 2 cups of rice, 1 can of coconut milk, 2 cups water, and 1/2 C. sugar to cook the rice in. I made the sauce with another can of coconut milk and 1/2 C. sugar for the syrup.
Wednesday, January 9, 2013
Mango Blondies
by Amber Gardner
1 cup (2 sticks) unsalted butter at room temperature
2 cups granulated sugar, plus more for sprinkling
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 eggs
3 cups unbleached all-purpose flour
3/4 teaspoon salt
2 sliced mangos
for the glaze:
1 cup powdered sugar
2 tablespoons cream or pureed mango
1 teaspoon pure almond extract
1. Preheat oven to 350 degrees. Grease a large cookie sheet (half sheet) with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.
2. Spread the entire mixture into the prepared pan. Distribute the mangos evenly in rows onto the batter. Sprinkle each mango slice with about 1/4 teaspoon of sugar, and bake for 20-25 minutes, or until the edges start to turn golden brown.
3. Allow to cool, and cut into squares. Whisk together the powdered sugar, cream or mango puree, and almond extract, and drizzle over the bars.
1 cup (2 sticks) unsalted butter at room temperature
2 cups granulated sugar, plus more for sprinkling
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 eggs
3 cups unbleached all-purpose flour
3/4 teaspoon salt
2 sliced mangos
for the glaze:
1 cup powdered sugar
2 tablespoons cream or pureed mango
1 teaspoon pure almond extract
1. Preheat oven to 350 degrees. Grease a large cookie sheet (half sheet) with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.
2. Spread the entire mixture into the prepared pan. Distribute the mangos evenly in rows onto the batter. Sprinkle each mango slice with about 1/4 teaspoon of sugar, and bake for 20-25 minutes, or until the edges start to turn golden brown.
3. Allow to cool, and cut into squares. Whisk together the powdered sugar, cream or mango puree, and almond extract, and drizzle over the bars.
Honey Lime Chicken Enchiladas
Mel's Kitchen Cafe
6 tablespoons honey
5 tablespoons lime juice (1-2 limes)
1 tablespoons chili powder
1 clove garlic, crushed
1 pound chicken, cooked* and shredded , about 2-3 large chicken breast halves
8-10 medium flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce**
1/2 cup half and half
1/2 cup cream
Mix the first four ingredients and toss with shredded chicken.Place ingredients into a Ziploc bag and let marinate for at least 1 hour, preferably 6-8 hours in refrigerator.
Pour about 1/2 cup enchilada sauce on the bottom of a greased 9X13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with half and half, cream and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Serves 6
Tips:
* For the chicken, I placed 6 large frozen chicken breast halves in a crock pot on low heat for about 4-5 hours. Salt and pepper generously. Add about 1 cup of water, chicken broth or green chili salsa. Shred when chicken is cooked. It is best to do this early in the day, or the day before you want to use the chicken in a recipe.
-**I made my own green enchilada sauce here's a link to the recipe.
Homemade Green Enchilada Sauce
A Bountiful Kitchen Blog
2-3 tablespoons olive oil
1 medium yellow or white onion, chopped
5 cloves garlic, crushed or minced
1 green pepper, seeded and chopped
1 jalapeno, seeded and chopped
1-16 oz jar Salsa Verde
12 oz tomatillos, chopped (about 1lb before husking)
1 cup cilantro, chopped
1-14 oz chicken or vegetable broth
Salt to taste
Saute chopped onion in olive oil in medium saucepan. Cook until onion is softened, about 5 minutes on medium heat. Add garlic and sauté for another two minutes. Remove from heat.
Place all of the remaining ingredients in a blender, or use a hand immersion blender, and blend until smooth.
Use in recipes calling for green enchilada sauce.
Yield about 5-6 cups sauce.
Tips:
-Leftovers may be frozen.
6 tablespoons honey
5 tablespoons lime juice (1-2 limes)
1 tablespoons chili powder
1 clove garlic, crushed
1 pound chicken, cooked* and shredded , about 2-3 large chicken breast halves
8-10 medium flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce**
1/2 cup half and half
1/2 cup cream
Mix the first four ingredients and toss with shredded chicken.Place ingredients into a Ziploc bag and let marinate for at least 1 hour, preferably 6-8 hours in refrigerator.
Pour about 1/2 cup enchilada sauce on the bottom of a greased 9X13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with half and half, cream and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Serves 6
Tips:
* For the chicken, I placed 6 large frozen chicken breast halves in a crock pot on low heat for about 4-5 hours. Salt and pepper generously. Add about 1 cup of water, chicken broth or green chili salsa. Shred when chicken is cooked. It is best to do this early in the day, or the day before you want to use the chicken in a recipe.
-**I made my own green enchilada sauce here's a link to the recipe.
Homemade Green Enchilada Sauce
A Bountiful Kitchen Blog
2-3 tablespoons olive oil
1 medium yellow or white onion, chopped
5 cloves garlic, crushed or minced
1 green pepper, seeded and chopped
1 jalapeno, seeded and chopped
1-16 oz jar Salsa Verde
12 oz tomatillos, chopped (about 1lb before husking)
1 cup cilantro, chopped
1-14 oz chicken or vegetable broth
Salt to taste
Saute chopped onion in olive oil in medium saucepan. Cook until onion is softened, about 5 minutes on medium heat. Add garlic and sauté for another two minutes. Remove from heat.
Place all of the remaining ingredients in a blender, or use a hand immersion blender, and blend until smooth.
Use in recipes calling for green enchilada sauce.
Yield about 5-6 cups sauce.
Tips:
-Leftovers may be frozen.
Friday, April 13, 2012
Key Lime Mousse Pie
Ingredients
Crust:
2 cups crushed graham crackers
1/4 cup sugar
1/2 cup (1 stick) butter, melted
Filling:
6 tablespoons fresh key lime juice
1 1/4 ounces (1 envelope) package unflavored gelatin
2 1/2 cups heavy cream, divided
10 (1-ounce) squares white chocolate, chopped
3 (8-ounce) packages cream cheese, softened
1 cup sugar
1 1/2 tablespoons lime zest
1 1/2 ounces white chocolate, grated or shaved into curls, for garni
Directions
Crust:
Mix together the cracker crumbs, sugar, and butter. Press the mixture into the bottom and 1-inch up the sides of a 10-inch springform pan. Set aside.
Filling:
In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the heat. Add 10 ounces of white chocolate and stir until smooth. Allow to cool.
Using an electric mixer, blend together the cream cheese, sugar and lime zest in a medium bowl, until smooth. Slowly beat in the cooled white chocolate mixture into cream cheese mixture.
Using clean, dry beaters, beat the remaining 2-cups heavy cream in a small bowl, until it forms soft peaks. Fold it into the white chocolate mixture and pour into the pie crust. Cover and freeze overnight.
Remove from freezer and let thaw for about an hour, run a sharp knife around inside of springform pan to help loosen the pie. Release springform ring from the bottom of the pan and transfer the pie to a serving plate. Grate or curl the white chocolate over the top and garnish with candied lime peel. Cut into wedges with a knife that has been dipped into hot water and serve.
Crust:
2 cups crushed graham crackers
1/4 cup sugar
1/2 cup (1 stick) butter, melted
Filling:
6 tablespoons fresh key lime juice
1 1/4 ounces (1 envelope) package unflavored gelatin
2 1/2 cups heavy cream, divided
10 (1-ounce) squares white chocolate, chopped
3 (8-ounce) packages cream cheese, softened
1 cup sugar
1 1/2 tablespoons lime zest
1 1/2 ounces white chocolate, grated or shaved into curls, for garni
Directions
Crust:
Mix together the cracker crumbs, sugar, and butter. Press the mixture into the bottom and 1-inch up the sides of a 10-inch springform pan. Set aside.
Filling:
In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the heat. Add 10 ounces of white chocolate and stir until smooth. Allow to cool.
Using an electric mixer, blend together the cream cheese, sugar and lime zest in a medium bowl, until smooth. Slowly beat in the cooled white chocolate mixture into cream cheese mixture.
Using clean, dry beaters, beat the remaining 2-cups heavy cream in a small bowl, until it forms soft peaks. Fold it into the white chocolate mixture and pour into the pie crust. Cover and freeze overnight.
Remove from freezer and let thaw for about an hour, run a sharp knife around inside of springform pan to help loosen the pie. Release springform ring from the bottom of the pan and transfer the pie to a serving plate. Grate or curl the white chocolate over the top and garnish with candied lime peel. Cut into wedges with a knife that has been dipped into hot water and serve.
Thai Lime Coconut Soup
Thai Lime Coconut Soup
Serves 2
2 stalks lemongrass
2 T olive oil
1 C chopped onion
1 T fresh ginger, minced
2 red Thai chilies or red jalapenos, sliced into ultra thin rings
1 can chicken broth (2 cups)
1 C unsweetened coconut milk (2 cups)
4 kaffir lime leaves (or zest of 1 lime)
2 T fish sauce
2 T fresh lime juice
3 T cilantro leaves, chopped
1 t sugar
2 skinless, boneless chicken breasts, cut into thin bite-sized strips or nuggets
Peel off the tough outer layers of the lemongrass and roughly mince the softer inners.
Heat oil in a large soup pot and add onion and ginger. Cook a couple minutes until the onion softens. Add chilis and lemongrass; stir a minute. Add broth and sake; simmer 5 minutes. Add cocnut milk, lime leaves (or zest) fish sauce, cilantro, lime juice and sugar; simmer 30 minutes.
Add chicken and simmer until cooked through, about 10-12 minutes.
Wednesday, March 14, 2012
Blue Coconut Macarons with French Buttercream
Ingredients:
3 egg whites, aged*
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1/2 tsp coconut extract
1/2 tsp rum extract
8 drops of neon blue food coloring
Method:
In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.
In a medium sized mixing bowl, whip egg whites until foamy.
While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.
Beat until stiff peaks,has a glossy texture, and mixture doesn't drip from the beaters.
Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended.
Be careful not to over-mix!
Place mixture in a piping bag fitted with round tip.
On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.
Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it's pied shape.
Before baking, let batter dry, uncovered for 30 minutes.
Heat oven to 300. Bake for 15-17 minutes. Cool completely.
Pipe a small amount of french buttercream on flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.
Makes about 2 1/2 dozen filled macarons.
* Aged egg whites: Covered and set at room temperature overnight.
Coconut French Buttercream Filling
Ingredients:
•3 eggs
•2/3 cup granulated sugar
•2/3 cup water
•1 tsp coconut extract
•1 cup unsalted butter, softened to room temperature, and stirred.
Method:
In a medium sized mixing bowl, beat eggs for about 5 minutes.
Eggs should be light and fluffy.
In a small sauce pan, heat water and sugar over medium high heat.
Cook until mixture comes to a soft ball stage. To test, spoon a small amount of mixture into a glass of cold water, if the syrup forms into a ball that can be picked up, it is ready.
While mixer is running, pour a fine, thread like stream into the egg mixture. Beat mixture until the bottom of the mixing bowl is cool to touch .
Add softened butter in 2-3 separate increments. The frosting will dramatically change texture. Do not be alarmed!!
Keep beating and it will lighten and become smooth again, about 5-7 minutes.
When adding flavoring, the butter cream will separate again.
Repeat beating process until smooth again.
Fill macarons with a small amount of buttercream. Leftovers may be refrigerated or frozen for next use; mixing well after becoming room temperature.
Makes about 2 1/2-3 cups
3 egg whites, aged*
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1/2 tsp coconut extract
1/2 tsp rum extract
8 drops of neon blue food coloring
Method:
In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.
In a medium sized mixing bowl, whip egg whites until foamy.
While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.
Beat until stiff peaks,has a glossy texture, and mixture doesn't drip from the beaters.
Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended.
Be careful not to over-mix!
Place mixture in a piping bag fitted with round tip.
On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.
Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it's pied shape.
Before baking, let batter dry, uncovered for 30 minutes.
Heat oven to 300. Bake for 15-17 minutes. Cool completely.
Pipe a small amount of french buttercream on flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.
Makes about 2 1/2 dozen filled macarons.
* Aged egg whites: Covered and set at room temperature overnight.
Coconut French Buttercream Filling
Ingredients:
•3 eggs
•2/3 cup granulated sugar
•2/3 cup water
•1 tsp coconut extract
•1 cup unsalted butter, softened to room temperature, and stirred.
Method:
In a medium sized mixing bowl, beat eggs for about 5 minutes.
Eggs should be light and fluffy.
In a small sauce pan, heat water and sugar over medium high heat.
Cook until mixture comes to a soft ball stage. To test, spoon a small amount of mixture into a glass of cold water, if the syrup forms into a ball that can be picked up, it is ready.
While mixer is running, pour a fine, thread like stream into the egg mixture. Beat mixture until the bottom of the mixing bowl is cool to touch .
Add softened butter in 2-3 separate increments. The frosting will dramatically change texture. Do not be alarmed!!
Keep beating and it will lighten and become smooth again, about 5-7 minutes.
When adding flavoring, the butter cream will separate again.
Repeat beating process until smooth again.
Fill macarons with a small amount of buttercream. Leftovers may be refrigerated or frozen for next use; mixing well after becoming room temperature.
Makes about 2 1/2-3 cups
Wednesday, January 11, 2012
Alcohol free grapefruit jello shot
1 1/3 C. grapefruit soda
1 T. lime juice
2 envelopes Knox gelatin
2/3 C. grapefruit juice
1 T. sugar
Pour soda and lime juice into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over medium heat and add sugar until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat. Stir in the grapefruit juice. Pour into a loaf pan or mold. Put in the refrigerator to set for a few hours or over night.
Wednesday, December 21, 2011
Tammy's squash casserole
Tammy gave me this recipe over the phone so I hope it's correct:) I can edit it if it's not.
6 c. assorted squash, cubed
1 can cream of chicken soup
1 c. sour cream
1 c. carrots, sliced
1/4 c. onion, chopped
1/2 c. melted butter
1 c. stove top stuffing
Method:
1. Stir fry the squash, carrots and onion, then mix with cream of chicken and sour cream and place in a baking dish.
2. Mix the stuffing with the butter and sprinkle on top. Bake until hot.
6 c. assorted squash, cubed
1 can cream of chicken soup
1 c. sour cream
1 c. carrots, sliced
1/4 c. onion, chopped
1/2 c. melted butter
1 c. stove top stuffing
Method:
1. Stir fry the squash, carrots and onion, then mix with cream of chicken and sour cream and place in a baking dish.
2. Mix the stuffing with the butter and sprinkle on top. Bake until hot.
Steak for stir fry
Note: When dealing with flank steak or round steak, I like to cut it thin and stir fry it. The easiest way I found to cut it thin is to freeze it slightly and then use the slicer attatchment on the food processor. In this recipe, I used the food processor to blend the marinade and then I switched to the slicer attatchment for the steak.
Blend together:
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger (I used fresh)
1/2 teaspoon garlic powder (I used one clove)
1/2 cup vegetable oil
1 1/2 pounds flank steak or round steak, thinly sliced
Directions
Combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.
Lay steak in a shallow glass or ceramic dish. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.
Blend together:
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger (I used fresh)
1/2 teaspoon garlic powder (I used one clove)
1/2 cup vegetable oil
1 1/2 pounds flank steak or round steak, thinly sliced
Directions
Combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.
Lay steak in a shallow glass or ceramic dish. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.
Chocolate Zucchini Cake with homemade frosting
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
Frosting
1/2 c. shortening
1/2 c. butter
1 tsp vanilla
4 c. powdered sugar
1/4 to 1/2 c. milk to consistency to spread
3/4 c. plus 2 TBLS baking cocoa
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
Frosting
1/2 c. shortening
1/2 c. butter
1 tsp vanilla
4 c. powdered sugar
1/4 to 1/2 c. milk to consistency to spread
3/4 c. plus 2 TBLS baking cocoa
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