I swear, I could eat this coconut rice as an entire meal! It’s that freakin’ good! The flavors are outstanding, especially with the addition of the coconut flakes. And the lemongrass is just subtle enough. Serve it on the side with your favorite protein dish, like ANYTHING! It’s so easy to make with a rice cooker, but you can also prepare this as you would any rice on the stovetop. Yum, yum, and YUM!
- 2 cups jasmine white rice
- 2½ cups good-quality coconut milk
- 1½ cups coconut water
- 1 teaspoon salt
- 1 stalk lemongrass, cut into two-inch pieces
- ½ cup unsweetened coconut flakes
- Top with toasted coconut flakes for garnish if desired.
- Place rice, coconut milk, coconut water, salt, and pieces of lemongrass in a rice cooker. Cover tightly with lid and let cook until the liquid has been absorbed by the rice and cooker turns off. Add in coconut flakes and stir. Cover and let sit on warm setting for 10-15 minutes. When ready to serve, discard lemongrass sticks and fluff rice with a fork. Garnish with more toasted coconut.
- To Toast Coconut: Place 3 tablespoons shredded, unsweetened coconut in a frying pan over medium-high heat and "dry fry" until light golden brown.
Oh, the joy of brussels sprouts! These tasty mini-cabbages are adored, and yet so despised. They clearly don’t get the respect they deserve! I must admit, I didn’t love brussels sprouts for decades until the right preparation was served to me in a small, authentic Asian restaurant in New York City’s China Town several years ago. From that day forward, I vowed to convert my family into brussels-lovers. The begging and pleading finally convinced them to give it a try. Are brussels an acquired taste? I do believe it takes a few bites to appreciate these babies. I love this recipe because while caramelized the brussels still have a nice kick — sweet and fiery at the same time! Roasted in the oven, pan fried, or uncooked shaved and tossed in a salad, they are versatile, healthy, and loaded with nutrients!
- 1 pound fresh brussels sprouts
- 2 tablespoons canola oil
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon sambal oelek (red chili paste)
- 2 tablespoons fresh squeezed lemon juice
- 2 garlic cloves, crushed
- Pinch black pepper
- Preheat oven to 400 degrees. Wash brussels sprouts and thoroughly dry on a towel or paper towel. Cut brussels sprouts in half making sure to remove the thick bottom first. Spread out on a large baking sheet and drizzle with oil. Thoroughly coat the brussels with oil so it's evenly distributed. Bake in oven for 25 minutes. Toss brussels halfway through to make sure both sides are cooked and browned.
- Place all other ingredients in a small saucepan. During last 10 minutes of cooking brussels sprouts, sauté sauce over medium heat to reduce and thicken.
- Remove brussels sprouts from oven when slightly charred and cooked through. Place in a large bowl and toss with sauce. Serve immediately.
Adapted from: The Baker Mama
My body craves green veggies! I know it sounds weird. Some people crave chocolate. Not me — I crave greens! Don’t get me wrong, I will eat chocolate if you put it in front of me! Willpower is not one of my strong suits. This recipe definitely satisfies my “greens” craving! Not to mention, I eat a lot of tofu, which goes quite well with this appealing side dish. The red curry sauce brings on just the right amount of heat. I use this sauce in so many recipes because it’s outrageously good! Have a piece of chocolate later! 🙂
- 2 cups green beans, trimmed
- 2 cloves garlic, minced
- 2 Thai chili peppers, seeded and chopped
- 2 tablespoons red curry paste
- 1 lemon grass stalk (soft inner bulb only), chopped
- 2 tablespoons fish sauce
- 1 cup light coconut milk
- 1 tablespoon canola oil
- 6 oz. firm tofu, drained, patted dry and cubed
- 2 scallions, sliced
- Toasted sesame seeds for garnish
- Cook green beans in boiling water for 2 to 3 minutes until crisp tender. Strain beans and "shock" in ice water to preserve its color. Strain again and set aside.
- Place garlic, chili peppers, red curry, lemon grass, fish sauce, and coconut milk in blender. Process until smooth. Heat oil over medium high heat in a wok and add tofu until tofu is slightly browned. Add in scallions and cook another 1 minute. Add blended mixture to wok and heat to a slow simmer, about 4 minutes. Add in the green beans and simmer another 2 minutes. Sprinkle with toasted sesame seeds for garnish.