6.21.2010

lime rice

ingredients (enough for 2-3):
1 cup uncooked jasmine rice
1 tsp butter
2 cloves of garlic
zest of 1 lime
2 cups water

juice of 1 lime
1 tsp sugar

directions:
in a rice cooker, combine rice, butter, garlic, zest and water. cook rice.
in a small bowl combine lime juice and sugar. pour over hot cooked rice.

or if you do not have a rice cooker, combine butter, garlic, zest and water in a saucepan. bring to a boil. cover and cook 15-20 minutes until rice is tender. remove from heat. in a small bowl combine lime juice and sugar. pour over hot cooked rice.

recipe adapted from here.

6.15.2010

chicken with peanut sauce and noodles

ingredients (serves 4):
3 Tbs creamy peanut butter
3 Tbs soy sauce
3 Tbs rice vinegar
2 Tbs asian sesame oil
1/2 tsp chile paste (or some sriracha sauce)
1/4 tsp sugar

1/2 lb dried rice noodles or rice vermicelli :: soaked in hot water to cover for 15 minutes and drained
1/4-1/2 lb baby spinach (or green spring onions, chopped)
1 Tbs corn or peanut oil

1 1/2 cups cooked shredded chicken homemade or rotisserie (i did the chicken the same way as i do here)
1 Tbs roasted peanuts, chopped
3 Tbs fresh cilantro chopped (or green spring onions, chopped)

directions:
make the peanut sauce:
in a blender, combine 1/4 cup warm water and the peanut butter, soy sauce, rice vinegar, sesame oil, chile paste and sugar. process until a smooth sauce forms. if the sauce is too thick, add up to 1 Tbs warm water.

cook the noodles:
bring a large pot of water to a boil. plunge the reconstituted noodles into the water for 5 seconds and drain immediately. pour the noodles back into the warm pot, add the spinach and corn oil, and toss gently to distribute the ingredients evenly.

assemble and serve:
in a bowl, toss the shredded chicken with half of the peanut sauce. transfer the noodles to a large bowl or platter and scatter the chicken on top. garnish with the peanuts and cilantro. pass the remaining peanut sauce at the table.

recipe from asian food made fast from williams-sonoma.

6.06.2010

homemade coco loco popsicles

so these are sort of healthy... yeah? (no sugar added...)
ingredients (this made too much for my small ikea popsicle molds so half recipe if you like):
-1 13.5 ounce can coconut milk
-1 c. chopped pineapple
-1 ripe banana, lightly chopped
-1/2 tsp. ground nutmeg

directions:
Toss everything into a food processor or blender.
Puree until smooth (optionally, you can leave some chopped bits whole, if that’s your jam).
Pour into popsicle molds.
Freeze until solid (several hours).
Remove from molds (if necessary, run the molds for just a few seconds under hot water until they release) and enjoy!000 what fun! an overflowing food processor!adapted from a recipe found here.