The Bergantz brought this over for dessert last night and it was amazing!! We were all hurting afterward because we ate too much.
Ingredients:
1 cup Thai Sweet Rice (or short/medium grain if you can't find that)
1 3/4 cup water
1 ripe mango, cut into bite size pieces
1/4 cup + 1 T brown sugar or maple syrup
1 can coconut milk
1/4 tsp + pinch of salt
2 tsp coconut extract
1 tsp vanilla
2 tsp cornstarch
vanilla ice cream
Directions:
Soak rice in 1 cup water for 20 minutes, or up to 1 hours.
Add 3/4 cup more water, 1/4 can coconut milk, 1/4 tsp salt, 1 tsp coconut extract, and 1 T brown sugar. Stir this into the rice.
Bring to a gentle boil. Then, partially cover with a lid. Turn heat to med-low. Cook for 10-20 minutes (until water is absorbed by rice). Remove from heat. Place lid on tight, and leave to "steam" cook for 5-10 minutes. Serve right away with sauce or refrigerate.
To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, pinch of salt, 1 tsp coconut extract, and 1 tsp vanilla over medium heat (5 minutes).
Add cornstarch and stir to thicken slightly. As it thickens, turn heat to low. When thickened, remove from heat (this should take a couple minutes).
To serve: Place rice in bowl. Ladle sauce on top. Add mango and a scoop of vanilla ice cream.
Friday, February 29, 2008
Hot Artichoke Dip
Ingredients:
13.5 oz artichokes, drained and chopped (jarred or canned, non-marinated)
1 cup cheddar, grated
1/4 cup parmesan
1/2 cup miracle whip
pepper to your liking
1 small can green chilies, drained
Directions:
Mix all ingredients. Bake uncovered for 20-25 minutes at 350 F. Serve with crackers and veggies.
13.5 oz artichokes, drained and chopped (jarred or canned, non-marinated)
1 cup cheddar, grated
1/4 cup parmesan
1/2 cup miracle whip
pepper to your liking
1 small can green chilies, drained
Directions:
Mix all ingredients. Bake uncovered for 20-25 minutes at 350 F. Serve with crackers and veggies.
Thai Peanut Salad
We served this with hot artichoke dip and crackers and salad with sugared almonds and mandarin oranges. It was awesome!
Ingredients:
1 cup picante sauce
1/4 cup chunky-style peanut butter
2 T honey
2 T orange juice
1 tsp soy sauce
1/2 tsp ground ginger
2 cups (12 oz) chicken, cooked and chopped
1 (7 oz) pkg spaghetti, cooked
1/4 cup dry roasted unsalted peanuts
1/4 cup red bell pepper, cut into julienne strips
2 T cilantro (I didn't add this because we don't really like cilantro)
Directions:
In small saucepan, combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger. Cook, stirring over low heat until mixture is smooth. Add chicken, peanuts, and bell pepper. Serve over spaghetti. Sprinkle with cilantro.
Serves 4
Ingredients:
1 cup picante sauce
1/4 cup chunky-style peanut butter
2 T honey
2 T orange juice
1 tsp soy sauce
1/2 tsp ground ginger
2 cups (12 oz) chicken, cooked and chopped
1 (7 oz) pkg spaghetti, cooked
1/4 cup dry roasted unsalted peanuts
1/4 cup red bell pepper, cut into julienne strips
2 T cilantro (I didn't add this because we don't really like cilantro)
Directions:
In small saucepan, combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger. Cook, stirring over low heat until mixture is smooth. Add chicken, peanuts, and bell pepper. Serve over spaghetti. Sprinkle with cilantro.
Serves 4
Monday, February 25, 2008
Beef Taco Skillet
This yummy recipe is from my sister, Rachel. It's way easy and was always a favorite at the sorority house (For those who don't know, Justen and I cooked for about 25 sorority girls for 3 years and absolutely loved it.).
Ingredients:
1 lb ground beef (Be good to your health by buying the leanest meat you can!)
1 10 3/4 oz can tomato soup
1 cup chunky salsa or picante sauce
1/2 cup water
8 6-inch flour or corn tortillas (or 5 8-inch), cut into 1-inch pieces
1 cup shredded cheddar cheese
Directions:
Brown beef. Pour off fat and rinse to decrease fat and calories. Add soup, salsa, water, tortillas, and half of cheese. Heat to boil. Cover and cook on low 5 minutes or until hot. Top with remaining cheese.
Serves 4
Ingredients:
1 lb ground beef (Be good to your health by buying the leanest meat you can!)
1 10 3/4 oz can tomato soup
1 cup chunky salsa or picante sauce
1/2 cup water
8 6-inch flour or corn tortillas (or 5 8-inch), cut into 1-inch pieces
1 cup shredded cheddar cheese
Directions:
Brown beef. Pour off fat and rinse to decrease fat and calories. Add soup, salsa, water, tortillas, and half of cheese. Heat to boil. Cover and cook on low 5 minutes or until hot. Top with remaining cheese.
Serves 4
Fiesta Pasta Sauce
I love beans. They contain so many nutrients (fiber, protein, and many vitamins and minerals) that they belong to both the meat and vegetable food groups. So, here's another bean recipe from last week.
Ingredients:
1 lb bulk pork sausage
1 12-oz bottle chili sauce (I used Thai Sweet Chili Sauce. It was spicy and delicious!)
2 14.5-oz cans diced tomatoes
1 15-oz can tomato sauce
1 onion, coarsely chopped
1 cup green pepper, coarsely chopped
1 15.5-oz can black beans, rinsed and drained
5 large garlic cloves, pressed or minced (I used minced garlic from a jar)
1/4 tsp liquid smoke (I didn't add this)
1/2 tsp thyme
1 tsp dry basil, crushed
24 oz medium shell or linguini pasta
Directions:
In a heavy skillet over medium heat, brown sausage. Drain grease. Return sausage to pan and add 1 cup water to meat. Bring water to a boil. Pour into a strainer and drain. (This step reduces fat to a more heart-healthy level. I also rinsed the meat to reduce fat even more). Combine all ingredients, except pasta, in a slow cooker. Cook 4 hours on high or 8-12 hours on low. Cook pasta, serve sauce over pasta. Garnish with cheese, if desired.
Yield: 9 one-cup servings.
Ingredients:
1 lb bulk pork sausage
1 12-oz bottle chili sauce (I used Thai Sweet Chili Sauce. It was spicy and delicious!)
2 14.5-oz cans diced tomatoes
1 15-oz can tomato sauce
1 onion, coarsely chopped
1 cup green pepper, coarsely chopped
1 15.5-oz can black beans, rinsed and drained
5 large garlic cloves, pressed or minced (I used minced garlic from a jar)
1/4 tsp liquid smoke (I didn't add this)
1/2 tsp thyme
1 tsp dry basil, crushed
24 oz medium shell or linguini pasta
Directions:
In a heavy skillet over medium heat, brown sausage. Drain grease. Return sausage to pan and add 1 cup water to meat. Bring water to a boil. Pour into a strainer and drain. (This step reduces fat to a more heart-healthy level. I also rinsed the meat to reduce fat even more). Combine all ingredients, except pasta, in a slow cooker. Cook 4 hours on high or 8-12 hours on low. Cook pasta, serve sauce over pasta. Garnish with cheese, if desired.
Yield: 9 one-cup servings.
Tamale Pie
This is a healthy, easy and cheap recipe. What more could we ask?!!
Ingredients:
Non-calorie cookding spray
½ cup chopped onion
½ cup chopped carrot
2 – 15 oz cans kidney beans, drained and rinsed
1 – 12 oz can corn, drained
1 – 8 oz can tomato sauce
1 tsp chili powder
1 tsp ground cumin
1 – 8 oz pkg corn muffin mix
2 egg whites
1/3 cup skim milk
Directions:
•Preheat oven to 400. Spray 9 inch square glass pan. Set aside.•Spray a large skillet. Place over medium heat. Add onion and carrot and cook in hot skillet until almost tender (about 5 minutes). Stir in beans, corn, tomato sauce, chili powder, and cumin. Heat for about 5 minutes.
•While that is cooking, combine corn-muffin mix with egg whites and skim milk. Set aside.
•Spoon hot bean mixture into prepared baking dish. Spread corn muffin mixture evenly over top of the bean mixture.
•Bake uncovered for 20 minutes or until golden brown.
(6 servings)
Ingredients:
Non-calorie cookding spray
½ cup chopped onion
½ cup chopped carrot
2 – 15 oz cans kidney beans, drained and rinsed
1 – 12 oz can corn, drained
1 – 8 oz can tomato sauce
1 tsp chili powder
1 tsp ground cumin
1 – 8 oz pkg corn muffin mix
2 egg whites
1/3 cup skim milk
Directions:
•Preheat oven to 400. Spray 9 inch square glass pan. Set aside.•Spray a large skillet. Place over medium heat. Add onion and carrot and cook in hot skillet until almost tender (about 5 minutes). Stir in beans, corn, tomato sauce, chili powder, and cumin. Heat for about 5 minutes.
•While that is cooking, combine corn-muffin mix with egg whites and skim milk. Set aside.
•Spoon hot bean mixture into prepared baking dish. Spread corn muffin mixture evenly over top of the bean mixture.
•Bake uncovered for 20 minutes or until golden brown.
(6 servings)
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