black coconut rice with portobella & baby bok choy.

I typically make both of these dishes as sides with a lovely piece of salmon. I grilled a few fillets that I marinated in a little bit of sesame oil, brown sugar and teriyaki sauce.

Black Coconut Rice

Ingredients:

2 cups forbidden black rice
1 cup unsweetened coconut milk
1 1/2 cups water
1 teaspoon fine grain sea salt

4 medium shallots, thinly sliced
1/4 cup unsalted butter
A handful of cashews, chopped and toasted

Start by rinsing the rice. You can do this by putting the rice in the thick-bottomed pan it is going to cook in. Fill the pot halfway with water, swish the rice around (the water will get cloudy), and pour out the cloudy water. Repeat 3 times. The water might still be a bit cloudy, and that is o.k.

To the rinsed (and drained) rice add the coconut milk, water, and salt. Stir to combine. Place the pot over medium high heat and bring the liquid to a boil (uncovered). Stir often to prevent the rice from scorching down at the bottom of the pot. Once the liquid comes to a boil reduce the heat to a low, low simmer, cover the pot tightly with a lid. Cook for about 15- 20 more minutes (resisting the urge to peek). Remove from heat (still covered!), and let the rice steam for another 10-15.

While the rice is cooking cook up the shallots in a small frying pan over medium to medium-high heat. Too hot and you’ll burn the butter instead of browning it. Add the butter to the pan, then stir in the shallots and a couple pinches of salt. Stir every few minutes letting the shallots brown increasingly until they are dark in color. Transfer to a paper towel until ready to use.

I fluff the rice in the pot so I don’t completely dirty up the edges of my serving bowl or platter. Transfer the rice to desired serving vessel and sprinkle with cashews and the crispy shallots.

Serves 4 to 6.

9 June 2010

vegan strawberry rhubarb muffins.

Ah, rhubarb. I’ve been itching to make these since spring had sprung up these leaf-stalks of acidic, sweet, tart treats.

I couldn’t find it for a while but whole foods always pulls through. They were super tasty.

Makes 2 dozen.

Ingredients:

 
2 cups whole wheat pastry flour or white whole wheat flour
1 1/2 cups unbleached white flour
1/2 cup brown sugar, packed
1/2 cup agave nectar
4 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
One 6 oz container soy yogurt, plain or vanilla
1 1/2 cups rice milk
1/3 cup apple sauce
1/3 cup canola oil
1 1/2 cups diced strawberries
1 1/2 cups diced rhubarb
zest of one orange

Directions:

1. Preheat the oven to 400 degrees and line 24 muffin cups with papers.

2. In a large bowl, sift together the flours, baking powder, salt and cinnamon.

3. In another bowl, mix together the sugars, yogurt, milk, applesauce, oil, and zest.

4. Stir the wet ingredients into the dry ingredients until just mixed.

5. Fold in the strawberries and rhubarb

6. Fill the cup nearly full with batter (it will be thick). Bake for 20-25 minutes until the tops of the muffins bounce back when gently pressed. (Or a toothpick inserted into the center comes out clean, whichever you like)

17 May 2010

colorful & spicy turkey chili.

Ah, this dish is a staple in Shawn and I’s life. It’s usually made in the fall and winter but the past few days have been chilly ( no pun intended) so I felt the need to make a pot.

It’s healthy, spicy, easy to make and you’ll have leftovers for about 3 days.

Simply put, I freaking love chili.

Ingredients:

1. 1 tablespoon olive oil
2. 1 pound lean ground all-natural turkey breast 
3. 1 medium white onion, chopped 
4. 2 cloves of garlic, chopped
5.  green, red, orange, yellow peppers, chopped 
6. 2 jalapenos, chopped
7. 1 hot pepper, chopped
8. 1 (28-ounce)can crushed tomatoes 
9. 2 cups (16 ounces) vegetable broth 
10. 2 teaspoons chili powder, or to taste 
11. 1 to 2 teaspoons sea salt and black pepper, or to taste 
12. 1 teaspoon cayenne red pepper, or to taste 
13. 1 tablespoon brown sugar
14. 1 tablespoon cumin
15. sriracha to taste (optional) 
16. 2 ears of fresh yellow corn, kernels sliced
17. 1 (15-ounce)can black beans, drained and rinsed 
18. 1 (15-ounce) can red kidney beans, drained and rinsed
19. cilantro, chopped for garnish

Directions:

1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with salt and pepper, chili powder, cumin and red pepper and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. In a food processor, add all peppers, jalapenos, garlic and onion. Pulse until chunky. Add a squeeze of fresh lime to mixture.
3. Pour in broth, and simmer to reduce liquid slightly, about 5 minutes. Add canned tomatoes and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
4. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook pepper, garlic and onion mixture, stirring occasionally for 5 minutes, or until onion is translucent and pepper is lightly browned. Add mixture to the chili, and continue cooking at a very low simmer.
5. Add the corn kernels and all beans. Sprinkle in brown sugar. Squirt in your sriracha to taste.
6. Cook for 1 hour on low heat.

1. Ladle chili into serving bowls.  I served this over brown rice and topped it with low fat sour cream and shredded cheese. Chopped cilantro and green onion too.

12 May 2010