Coconut Rice

I'm supposed to be folding laundry.  There's a mountain of it in my basement.

But, because I love you, I'm sitting at my computer.  I have to tell you about this rice.

Or maybe I'm sitting here because I'm compulsive?  I forget which excuses I've already used.

Whatever the the reason, you've just got to make this rice.

We loved it.  You could serve it with a million different things, but here's what I did:

Grilled chicken (marinated in lime juice, salt & pepper), mango salsa and coconut rice.

I felt like I was on a tropical island.

The rice was sticky and just perfectly coconutty.  It was creamy.  It was sticky (did I already say that?).  I {heart} sticky rice.

So good, my internet friends.  So good.

So simple, too.  Just a can of coconut milk (I used lite), rice, a little brown sugar and some shredded coconut at the end.

I just discovered this frozen shredded sweetened coconut at the grocery store too.  It's my new fave.  (It was with the frozen fruit?)

And here's why I love it: it's shredded super fine.  It's about the length of a grain of rice, which is why it was just perfect to stir into the rice at the end.  It added a slight texture and a little more coconut flavor without being overpowering or making the rice stringy with regular coconut.

It was a win.

Dinner's over.  I have to go finish my laundry now.

Coconut Rice
Adapted from Paula Deen

14 oz. can lite coconut milk (not cream of coconut; just regular unsweetened coconut milk.  you can usually find it on the Asian food aisle)
1 1/3 cup water
1 tsp salt
1 1/2 cups long-grain white rice (not quick cook)
2 T packed brown sugar
1/2 cup (about 1/2 of a 6 or 7 oz. package) shredded sweetened coconut (frozen, if you can find it)

Stir together the coconut milk, water, salt, brown sugar and rice in a medium saucepan.  Bring to a simmer, cover and reduce to the lowest heat.  Cook, stirring occasionally, for about 20-25 minutes or until the liquid is absorbed AND the rice is tender (be sure to test the rice to be sure it's done).  Remove from the heat, stir in the frozen coconut (no need to thaw it first) and put the lid back on.  Let it sit for 5 minutes before serving.

Creamy Orzo with Tomatoes and Peas

The week before Baby Bear was born last summer, my dad went fishing in Kodiak Island, Alaska.

In case you're not familiar with Kodiak Island, it's the second-largest island in the US.  And it just so happens that the island is populated by MORE BEARS (those would be Kodiak Bears) than PEOPLE.  (This is my dad's definition of heaven on earth.)  And since my dad is more into hunting than fishing, I knew it had to be quite a place for him to spend his time fishing.  Quite a successful fishing trip it was.

We have been the very blessed beneficiaries of my dad's once-in-a-lifetime fishing trip.  He shipped home several hundred pounds of frozen salmon, halibut and cod.  He caught it, shipped it home, and we've been eating it ever since.

Y'all, I've bought and eaten a lot of fish in my life.  This Kodiak Island fish does not even come close to any fish I've ever had.  It's amazing.

I've baked it, grilled it, fried it and pan-roasted it.  My kids LOVE it.

So what does orzo have to do with fish?  Well, since we eat fish quite often, I've made this to go alongside the fish (and asparagus, since it's in season) a few times.  The whole family loves this orzo...it's creamy, cheesy and colorful with tomatoes and peas.

As for the fish?  I'm going to be so sad when it's gone.  And as for Baby Bear?  He waited an ENTIRE WEEK past his due date just so my dad would get home in time for his birth.  Wasn't that sweet of him.

Creamy Orzo with Tomatoes and Peas
Adapted from Giada DeLaurentiis

1 1/2 cups uncooked orzo pasta (12 oz.)
1 T butter
2 shallots, minced
15 oz. can diced tomatoes, drained
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 cup milk
1/2 cup pasta cooking water
10 oz. (about 1 1/4 cups) petite frozen peas

1 cup cheese (I used a mixture of cheddar, romano and parmesan)

Cook the pasta according to package directions - cook it on the al dente side because it will continue to cook when you mix the remaining ingredients in.

In a skillet, melt the butter and saute the shallots for about 5 minutes.  Add the drained tomatoes and cook for another 5 minutes.  Add the salt, pepper and garlic powder.  Add the cooked and the drained orzo, milk and pasta water.  Stir well and remove from the heat.  Cover the skillet and let it sit for about 10 minutes.  Stir in the peas and cheese.  The heat from the pasta will melt the cheese and warm the peas.

Cheddar Zucchini Rice

Another Pinterest recipe, people!

I pin.  I make.  We liked.  I will make again!

There's a lot of flavor packed into this side dish.  You can really taste the parmesan, zucchini and the creamy texture of the rice is just really good.

So you want to start with an onion and garlic in some olive oil and butter.  Olive oil because it has a higher burning temp than butter and butter because it adds yummy flavor.

Stir in the zucchini (I love the texture and look you get when you shred zucchini!) and cook it for a few minutes.  Zucchini is chalky if you don't cook it well, so you want it to get started early.

Then add the rice and stir it around to coat it in the fat and toast it a little bit.

Stir in the stock and seasonings and cover.  Let it simmer for about 20 minutes or so, just until the rice is done.

When it's done, stir in the cheeses and milk and put the lid back on.  Let it sit for a few minutes before serving.

Yum!  I'm going to have to make this again soon!

Cheddar Zucchini Rice
Adapted from Buns in My Oven

1 T olive oil
1 T butter

1 onion, chopped
2 garlic cloves, chopped

1 medium zucchini, grated
1 cup basmati rice (or white long-grain rice)
2 1/4 cups chicken stock
1 tsp salt
1/2 tsp pepper
1 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup milk

In a medium saucepan (you'll need it to have a fitted lid too), heat the oil and butter over medium heat.  Saute the onion and garlic for about 5 minutes, until they begin to soften.  Add the zucchini and saute for another five minutes.  Add the rice and stir to coat.  Stir in the stock, salt and pepper.  Bring to a simmer, cover and reduce the heat to low.  Simmer for about 15-20 minutes until the water is absorbed and the rice is cooked.

Turn off the heat and stir in the cheeses and milk.  Cover and let sit for five minutes before serving.

Cheesy Broccoli Orzo

I've already confessed my love of Pinterest.

I pinned this recipe.

I made this recipe.

We all liked this recipe.

I will make it again!

Success.

Cheesy Broccoli Orzo
Adapted from Iowa Girl Eats

1 T butter
1 shallot, minced
1 cup orzo (I used a mixture of whole wheat and regular orzo)
2 cups chicken stock
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups broccoli florets (I used frozen; about 1/2 of a 12 oz. package)
1 cup shredded cheddar cheese
1/4 cup milk

In a medium sauce pan, melt the butter and saute the shallot over medium heat for about 5 minutes, until soft.  Add the orzo and stir it, coating it in the butter and toasting it for just a minute.  Add the stock, salt, pepper and broccoli.  Stir and bring to a simmer.  Cook over low heat, simmering uncovered until the orzo is cooked and the stock is absorbed.  Stir in the cheese and milk.  Let it sit for about 5 minutes before serving.

Creamy Polenta

This may look like polenta, but it's actually a bed.  A vehicle, if you will.

A bed for some yummy, tender, fall-apart short ribs.  I can't wait to share the short ribs with you.  Yum.

A vehicle for many different savory things...like bolognese, beef stew or Greek chicken.

You want to serve polenta with anything that has sauce.  That's what it boils down to.

And polenta is so easy to make it's not even funny.

Boil some water.  Whisk in some polenta.

Let it simmer for about 15-20 minutes, until it's thick and creamy.

Now to add the stuff to make it really creamy.

I think butter and cream cheese are good places to start.  And some Parmesan for good measure.

I'm already thinking of all the ways I can eat polenta next.

Creamy Polenta

4 1/2 cups water
1 cup polenta
1 1/2 tsp salt
4 oz. cream cheese
1 T butter
1/3 cup Parmesan cheese

Bring water to a boil in a large pot.  Whisk in the polenta.  Continue to whisk for a minute (you don't want the polenta to be lumpy).  Add the salt and reduce the heat to medium-low.  Cook for 15-20 minutes, stirring occasionally.  Add the cream cheese, butter and Parmesan and whisk again.  Serve immediately.

Swiss & White Cheddar Mac 'n Cheese

Finally I cooked something new.

Well, it's not so much new, as it just is really good.  And something I haven't posted before!  So that makes it new in my book.

It's creamy and the two cheeses are perfect together.  I found Gruyere for a good price (for once!) and it was this yummy apple smoked flavor...but you could easily use Swiss cheese instead.

Plus, you don't have to make a roux!  Just add the flour and milk to the pasta and cheese and the heat from the oven will thicken the sauce.

Perfect every time.

Swiss & White Cheddar Mac 'n Cheese

8 oz. elbow macaroni (about 2 cups uncooked), cooked according to package directions and drained
10 oz. white cheddar, grated
8 oz. Swiss cheese (or Gruyere), grated
2 cups whole milk
1/2 cup sour cream
1 T flour
1/2 tsp salt
1/2 tsp pepper

After draining the cooked macaroni, return it to the pot and stir in the cheeses.  In a bowl, whisk together the remaining ingredients.  Add the pasta and cheese and mix well.

Pour the macaroni mixture into a greased 7x11 baking dish.  Bake in a 350 degree oven for about 30-40 minutes, until bubbly and no longer soupy.  Let sit at room temperature for about 10 minutes before serving.

Potato Salad

Barefoot Contessa is always talking about "best of class."  I love that concept, and this is a perfect example.

It's still potato salad, but it's the best of its class.  My aunt always makes this in the summer, and I love it.

We made it on vacation to go with our tenderloin, and it was awesome.

That's another concept I love: high-low.  Like making something really special like tenderloin and serving potato salad with it.  Except that this potato salad is anything but ordinary.

Here's one of the keys: use red-skinned potatoes and leave the skin on.  Great texture and flavor.  And color!

Another key: toss the sauce with the potatoes while the potatoes are still warm.  The sauce and the potatoes will become one.  It's creamy, crunchy and tangy.  Oh, yum.

We ate this after we had refrigerated it for only about an hour...it was not completely chilled yet and it was so good I can't even deal.

But when I had it leftover the next day, it was completely chilled and it was also absolutely delicious.  Either way you do it, get ready.  It's so very wonderful.  And summery.  And out of this world with beef tenderloin.  Or anything else you can think of to serve it with.

I'll be making this again soon, because I'm already craving it again.

Potato Salad
Adapted from Hellman's Original Potato Salad


2 lbs. redskin potatoes, peel left on and chopped into medium chunks
1 cup mayonnaise
2 T apple cider vinegar
1 1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 cup finely chopped celery
1/2 cup finely chopped onion
2 hard-boiled eggs, chopped

Cover potatoes with water in a pot and bring to a boil.  Reduce to simmer and cook for about 10 minutes until the potatoes are tender.  Drain in a colander.

Combine remaining ingredients in a bowl.  Add the potatoes and stir gently to combine.  Serve chilled or at room temperature

Couscous with Zucchini

I haven't cooked much lately.  I'm having an issue with food (you know it's serious when I'm having a food issue).

Here's the thing.  Baby Bear is occupying every speck of space in my torso.  Thus, leaving no room for anything else (like breathing or eating more than two bites at a meal).

So eating is not so fun right now.  The other day I ate a carton of yogurt for a snack and was stuffed for hours.

Did you know that couscous is the smallest pasta?  True.

And I've got 2 months + to go.

Couscous is done!  Ready to be fluffed with a fork.

Wow.

But I did make this the other night.  And my husband ate it with fish and mango salsa.  And he liked it.

I'm not complaining.  Carrying a baby is a woman's divine privilege.  I'm just explaining the lack of recipes coming out of my kitchen.

But this is a good one and I hope you try it.  Especially since some of you are fixin'* to have beaucoup de** zucchini growing in your garden.

*Southern for "getting ready to"
**French for "much" (I think)

Couscous with Zucchini



1 T olive oil
1 T butter

1 zucchini, diced
1/2 onion, diced small
2 garlic cloves, minced or grated

1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp saffron (optional)

1 cup chicken stock
1 cup couscous
1/4 cup grated Parmesan cheese
1/3 cup pine nuts, toasted

Heat the oil and butter in a medium pan.  Saute the zucchini and onions for about 10 minutes, stirring often, until tender.  Add the garlic, cumin, salt pepper and saffron (if using).  Stir well and cook another minute.  Add the stock and couscous.  Bring to a boil, cover and remove the pan from the heat.  Allow it to sit for at least 5 minutes.  Remove the lid and fluff the couscous with a fork.  Stir in the Parmesan and pine nuts.  Serve at room temperature.