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Monday, January 14, 2019

Vegetable Soup

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Ingredients:


  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Small Onion
  • Dash of Garlic Salt
  • 1 Container of Organic Chicken Broth
  • 1 Bouillon Cube (your choice of flavor)
  • Lots of Water (to cover everything)
  • 1 Small Can of Tomato Sauce
  • 4 Small Brown Mushrooms (diced)
  • 2 Large Carrots
  • 2 Large Celery Stalks
  • 2 Roma or any type of Tomato you like
  • 1/2 Italian Zucchini
  • Parsley
  • Salt & Pepper to Taste

Optional items:
  • Cabbage
  • 1 Cup Pasta Noodles (your choice)
  • 1 Cup Rice

Directions:

Simmer onions with olive oil, garlic salt, parsley. When the onions are translucent add your vegetables, broth, bouillion cube, tomato sauce, parsley, salt & pepper. Cut up vegetables into bit size pieces, add them to the soup. Let simmer for about an hour.

Add noodles or rice and cook until done. Serve with crusty bread and some Parmesan cheese on top! Easy and good for you!


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Saturday, January 12, 2019

Peanut Butter Oatmeal Cookies

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Ingredients

For sandwiches:
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup Sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups quick oats
For creamy filling:
  • 3 ripe bananas
  • 3 tablespoons natural peanut butter (I prefer crunchy)
  • 3 teaspoons honey

Directions
  1. Preheat oven to 375° F. Lightly spray a cookie sheet with cooking spray.
  2. Mix flour, baking soda, and salt in a small bowl and set aside.
  3. In a larger bowl, beat the oil, sugar, eggs, and vanilla until fluffy. Pour the flour mixture and oats into the bowl and mix well.
  4. Place one inch balls of dough on cookie sheets. You'll have enough dough for 36 small cookies.
  5. Bake for 8-10 minutes, removing from oven when the edges are slightly tan. After a minute transfer the cookies to a cooling rack.
  6. While the cookies are baking and cooling, prepare the filling. In a bowl mash the bananas with the peanut butter and honey.
  7. Place a dollop of filling on one half of the bottom of a cookie and then top it with another cookie.Makes about 36 sandwiches.
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Wednesday, January 9, 2019

Garlic Parmesan Knots

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These are so easy yet so delicious!


Ingredients:

  • 1/4 cup unsalted butter, melted
  • 2 tablespoons freshly grated Parmesan
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1 (16-ounce) tube refrigerated buttermilk biscuits

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
  3. Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
  4. Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
  5. Serve immediately, brushed with remaining butter mixture.
1               1 Tube makes 10 Parmesan Knots
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Monday, December 24, 2018

Carmelitas

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Ingredients:
  • 32 caramel squares, unwrapped 
  • 1/2 cup heavy cream 
  • 3/4 cup butter, melted 
  • 3/4 cup brown sugar, packed 
  • 1 cup flour 
  • 1 cup rolled oats 
  • 1 teaspoon baking soda 
  • 6 ounces semisweet chocolate chips 
Directions:
  1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
  2. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan.
  3. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.
  4. Remove from oven and cool completely before cutting.
Tips:

*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.

***To make a 9x13" version, simply double the amounts.
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Sunday, December 23, 2018

Candy Cane Martini

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Ingredients


  • 1 1/4 ounces vanilla vodka
  • 1 1/4 ounces white crème de cacao
  • 3/4 ounce peppermint schnapps
  • Garnish: peppermint candy

  1. Directions
  2. Combine vanilla vodka, white creme de cacao, and peppermint schnapps in an ice-filled cocktail shaker. 

  3. Shake vigorously, and strain into a cocktail glass. 

  4. Garnish with peppermint candy.
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Thursday, December 20, 2018

Sharon's Candied Orange Peels

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Ingredients
  • 4 Medium Oranges
  • 3/4 cups of water
  • 2 tablespoons light corn syrup
  • 2 3/4 cups sugar
Peel  oranges and cut into quarters. Slice peel into 1/4 inch wide slices. You should have about 4 cups.






Place orange peels in a medium size nonaluminum saucepan with enough water to cover. Bring to a boil and cook, covered for 15 minutes. Drain the peels in a colander.  

Optional: I add about 6 whole cloves into the boiling water and leave them in until I lay the peels on the drying tray.

Now, boil the 3/4 cup of water, syrup and 2 cups of sugar, stirring until dissolved. Add peels. Simmer, stirring occasionally for approximately 35 to 55 minutes. Until the peels are translucent and tender.  


Remove peels with a slotted spoon onto a large rack (I use parchment or wax paper). Let them cool off before handling them. Separate peels. Dry until tacky. About 2 hours.
Place the remaining 3/4 cup of sugar in a large bowl. Add peels and toss until they are evenly coated with sugar.

Let the peels air dry for another 2 hours. Sometimes the next day, I give the peels another toss in sugar to make them perfect!
Store peels in an airtight container for up to 1 month or bag and freeze. 

If you like tea, add one or two of these to your tea for a orange/sugar flavor. Yum!



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Wednesday, December 12, 2018

Christmas Campfire Martini

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Ingredients

  • 2 ounces Fluffed Marshmallow vodka 
  • 2 ounces Tres Leches liqueur 
  • 1 ounce White Chocolate Godiva liqueur 
  • 1 ounce half and half 
Directions

  1. Combine ingredients into a cocktail shaker filled half-way with ice.
  2. Shake for 10-15 seconds and served into martini glass

* Notes: Garnish with a large marshmallow dipped in white chocolate which has been allowed to harden then lightly toasted over a low flame.
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Wednesday, December 5, 2018

Chocolate Kiss Powder Puff Cookies

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INGREDIENTS

One sheet pie crust that makes a 9-inch pie, thawed
about 15 chocolate kisses (Mini Peanut Butter Cups or Rolos may be substituted)
3/4 cup confectioners’ sugar, for dredging

DIRECTIONS
  1. Preheat oven to 350F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
  2. Place pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares. Because the crust is likely a circle, if you make 4 rows of 4, a couple sections may be a bit skimpy so take crust from two skimpy sections and smoosh it together to make a section big enough to contain a Kiss. This is not an exact science, it’s okay if not all sections are exactly the same size.
  3. Place one chocolate kiss in the center of each section.
  4. Using your fingertips, seal the dough at the top to fully contain the kiss. Pat smooth with your palms and flatten slightly into a mound. Place mound on prepared baking sheet; repeat with remaining crust sections and kisses until gone.
  5. Bake for about 15 to 17 minutes, or until crust is just set and done; puffs firm up as they cool. The tops will appear fairly pale while the undersides will be more golden; don’t overbake or the undersides could burn. Watch puffs closely starting at about 13 minutes since all ovens and ingredients vary.
  6. Allow puffs to cool on baking tray for about 15 minutes, or until cool enough to handle before dredging each puff liberally in confectioners’ sugar. Serve immediately. Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.
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Sweet Potato Pie & Cinnamon Rolls

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Ingredients

1 Pillsbury™ Refrigerated Pie Crust
2 teaspoon cinnamon
1 tablespoon unsalted butter, melted
1 1/2 cups cooked, mashed and cooled sweet potato
1 cup packed light brown sugar
1/2 cup heavy cream
1/2 cup half-and-half
3 large eggs
1 teaspoon pure vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 large egg white plus 1 teaspoon water, beaten

Marshmallows, cut in half widthwise (for topping)

Directions
  1. Preheat oven to 400°F. Roll out pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon.
  2. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
  3. Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Set aside.
  4. In a large bowl, whisk together mashed sweet potato, brown sugar, heavy cream, half and half, eggs, vanilla, cinnamon, cloves and salt. Using a whisk or switching to a hand mixer, whisk ingredients until smooth and thoroughly combined.Brush pie crust lightly with egg white/water mixture. Then, pour sweet potato mixture carefully on top of pie crust. Bake for about 40 minutes, or until filling has puffed up slightly and a toothpick inserted in the center comes out clean.
  5. Remove pie from oven and heat broiler. Top pie with halved marshmallows and place under broiler until marshmallows are a golden brown, about 1 minute. Cool pie on a cooling rack before serving.
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Sunday, December 2, 2018

Baked Tortellini Casserole

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Ingredients

  • 2 tablespoons of olive oil
  • 1 pound of lean ground beef 97/3
  • Small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 28 oz can of crushed tomatoes, or whole peeled tomatoes crushed by hand
  • 1 8 oz can of tomato sauce
  • 1 teaspoon of kosher salt
  • Freshly ground black pepper to taste
  • 1 24 oz package of fresh cheese tortellini
  • 3 cups of freshly grated mozzarella cheese
Instructions
  1. Saute onions and garlic in olive oil, until soft.
  2. Add ground beef and season with salt and pepper.
  3. Once beef is cooked through, stir in tomatoes and tomato sauce.
  4. Stir in uncooked, fresh tortellini and 1 1/2 cups of mozzarella cheese.
  5. Transfer to casserole dish and sprinkle remaining cheese over the top.
  6. Cover tightly with foil and baked at 350 degrees for about 30 minutes.

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Saturday, December 1, 2018

Swedish Meatballs

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For the meatballs:

  • 1 cup fresh breadcrumbs
  • 2 tablespoons butter
  • 1/3 cup minced white onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground allspice
  • Salt and white pepper
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large egg plus 1 egg white, beaten


For the gravy:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup heavy cream
  • Salt and pepper

Directions

1. Preheat oven to 400 degrees.

2. Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

3. Spray a baking sheet with cooking spray. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Bake the meatballs until cooked through, about 20 minutes.

4. To make the gravy, melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper.
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Friday, November 30, 2018

Christmas Wreath Bread Recipe

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    Prep: 30 min. + rising Bake: 20 min. + cooling Yield: 16 Servings 30

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 6 tablespoons butter
  • 1/3 cup nonfat dry milk powder
  • 1/4 cup sugar
  • 1 egg
  • 3/4 teaspoon salt
  • 4-1/2 to 5-1/2 cups all-purpose flour
  • 2 tablespoons butter, melted
  • 1/2 cup chopped almonds
  • 1-1/2 teaspoons ground cinnamon
  • 1 cup confectioners' sugar
  • 1 tablespoon water
  • 1/4 teaspoon almond extract

Directions


  • In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. On a lightly floured surface, roll dough into an 18-in. x 12-in. rectangle. Brush with melted butter. Sprinkle with chopped almonds and cinnamon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  • Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 45 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Combine confectioners' sugar, water and extract; drizzle over warm bread. Yield: 1 wreath (16 slices).
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Wednesday, November 28, 2018

Snowman Kiss...with coconut, pineapple & vodka

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Ingredients

  • 1 part UV Coconut Vodka
  • 1 part pineapple juice
  • Red currants or Thick red reduced simple sugar syrup
  • Black licorice stick for a swizzle stick.

Directions
  1. Shake UV Coconut Vodka and pineapple juice with ice in a cocktail shaker.
  2. Strain into a martini glass.
  3. Garnish the drink with red currants rim the glass with a thick red reduced simple sugar syrup serve with a black licorice stick for a swizzle stick.
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Thursday, November 22, 2018

Turkey Sandwich (Thanksgiving leftovers)

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Ingredients
  • 2 slices whole-grain bread, lightly toasted if desired
  • 2 tablespoons Romesco Sauce
  • 3 ounces roasted turkey breast, sliced
  • 2 small leaves romaine lettuce
  • Small handful arugula leaves
  • Small handful broccoli sprouts

Directions

Spread each slice of bread with a tablespoon of the sauce. On one slice, layer the turkey, and then the lettuce, arugula, and sprouts. Top with other slice of bread, cut in half, and serve.

Prep Time 5 minutes | Total Time 5 minutes | Yield Makes 1
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Wednesday, November 21, 2018

Gobble Turkey Cookies

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Ingredients

Vanilla frosting
Crackers rounds of Oreo cookies
Candied corn
Chocolate kisses
Caramel candy

Directions

Spread some canned vanilla frosting on a round cracker. Place a chocolate kiss near the bottom of the cracker. 

Add corn candies above the kiss to make feathers; place one corn candy on the kiss for the head. Let frosting dry. 

Attach a caramel to the back with more frosting. 

When dry, place on your table or nibble for a yummy treat.
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Saturday, November 17, 2018

Turkey and Mashed Potato Potpies

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Ingredients
  • 6 slices bacon, cut crosswise into 1-inch pieces
  • 3 leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced (3 cups)
  • 10 ounces button mushrooms, sliced (4 cups)
  • 1 tablespoon chopped fresh thyme leaves
  • Coarse salt and ground pepper
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups low-sodium chicken broth
  • 3/4 pound leftover turkey meat, skin removed, cut into bite-size pieces (3 cups)
  • 1 cup frozen peas
  • 4 cups leftover mashed potatoes


Directions

  1. Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper.
  2. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.
  3. Transfer turkey mixture to eight broiler proof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.
  4. Heat broiler with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.
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Monday, November 12, 2018

Dirty Shirley Temple

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Ingredients :
- 1 oz vodka
- 5 - 6 oz soda (7-up, sprite)
- 1 dash grenadine syrup


Directions :
Pour the vodka over ice cubes in a highball glass. 

Fill the glass the rest of the way with Sprite. Add grenadine, garnish with a cherry, and serve.

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Sunday, November 11, 2018

Prime Rib Recipe

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rib-side-down.jpg

INGREDIENTS

  • One standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)
  • Salt
  • Freshly ground black pepper

Directions

1 Remove roast from the refrigerator, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature first, before they go in the oven.
Cookbooks often call for the excess fat to be removed. By "excess" fat they mean any fat more than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on. Your butcher should have removed any excess fat.
If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.
2 Preheat your oven to 500°F, or the highest it will go (our oven only goes up to 450°F). Generously sprinkle salt and pepper all over the roast.

3 Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone. (Some meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.
4 After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. This is not a roast to "wing it". Error on the rare side.
Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium.
Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.
Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.
prime-rib-roast-1.jpg prime-rib-roast-2.jpg
carving-roast.jpg
5 With a knife or scissors, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup. Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick.





Making gravy
To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cream or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs. 
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Friday, November 9, 2018

Marshmallow Popcorn

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Ingredients:
  • 3 bags microwave popcorn (pop and take out extra kernels)
  • 2 sticks of butter
  • 16 oz bag of marshmallows
  • 1 cup brown sugar

Directions:

Microwave butter, marshmallows, and brown sugar for 2 1/2 min. Take out and stir. Microwave again for 1 min. Repeat until it becomes thin enough to easily pour. Pour over popcorn and mix.




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Saturday, October 13, 2018

Homemade Applesauce

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Ingredients
  • 3 to 4 lbs of peeled, cored and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Jonagold, Granny Smith, Fuji or Mcintosh)
  • 4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
  • Juice of one lemon, about 3-4 Tbsp.
  • 3 inches of a cinnamon stick
  • 1/4 cup of dark brown sugar
  • Up to 1/4 cup of white sugar
  • 1 cup of water
  • 1/2 teaspoon of salt

Directions

  1. Put all ingredients into a large pot. Cover. Bring to a boil. Lower heat and simmer for 20 to 30 minutes.
  2. Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
  3. Ready to server, either hot or refrigerated. Delicious with vanilla ice cream or yogurt.
  4. Freezes easily, lasts up to one year in a cold freezer.
Your house will smell heavenly after making this dish!
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Wednesday, October 10, 2018

Garlic Parmesan Mashed Potatoes

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INGREDIENTS

  • 5-6 large russet potatoes, peeled and cut into chunks 
  • 1/2 c. milk 
  • 2 T. butter
  • 1 t. garlic salt
  • 1/2 c. grated Parmesan cheese
  • 2 T. fresh chives
  • salt and pepper (to taste)


DIRECTIONS

1. Wash, peel, and dice potatoes into large pieces. Boil the potatoes, garlic, and 1 t. salt in 6 cups of water until tender (about 20 minutes).

2. Drain and mash potatoes.

3. Add the remaining ingredients to the potatoes.

4. Combine until smooth and free of lumps.

Serves 3-4
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Friday, October 5, 2018

Coconut Rice

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INGREDIENTS
For the Coconut Rice:
  • 1½ cups dry jasmine rice
  • 1 (15 oz) can unsweetened coconut milk
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 cup water
For the Salad:
  • 2 red bell peppers, finely chopped
  • 1 red cabbage, shredded
  • 1½ cups shredded carrots
  • 1 small red onion, finely diced
  • 1 cup cilantro, chopped
  • ¾ cup green onions, thinly sliced
  • 1 cup cashews, finely chopped
For the Ginger Peanut Sauce:
  • ⅓ cup peanut butter
  • 2 tablespoons honey
  • 3 teaspoons freshly grated ginger
  • 2 tablespoons rice vinegar
  • 2 teaspoon sesame oil
  • Water to thin
  • Lime wedges
DIRECTIONS
  1. Rinse the dry rice well until the water runs clear.
  2. In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil.
  3. Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes.
  4. After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
  5. As you wait for the rice, make the peanut sauce.
  6. In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as desired with water.
  7. Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a few whole cashews to garnish with, but it's not necessary). Drizzle with a bit of the Ginger Peanut Sauce and taste-- you most likely will not need to use all of it. Serve with lime wedges.
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