Coconut Rice

Recipe

Total Time: 90min

Servings: 10

Ingredients
5 cups white rice
4tbsp salt
1.5 cups sugar
10 cups canned coconut milk, divided
2 cups raisins


Steps

Titote

1. Add sugar and 6 cups coconut milk into a large pot pan and cook over high heat mixing periodically so sugar doesn't stick together. This liquid should get brown. This is called TITOTE
2. As soon as titote is ready, add rice, salt, raisins, 4 cups coconut milk and 6 cups of water. Mix thoroughly

Dry rice

3. Cover pot as soon as rice dries
4. Turn heat to low and cook for approx. 30 minutes until rice is ready






Serve with

Roasted Turkey with Ground Pork Stuffing (Published May 28 2013)

Russian Potato Salad (Published May 28 2013)

 

Basic White Rice

Recipe

Total Time: 30min

Servings: 8

Ingredients

3 cups white rice, uncooked

1/4 cup vegetable oil

2 tbsp salt

Steps

1. Heat a pot pan over high heat

2. Add oil

3. Add rice and mix until thoroughly combined

4. Add 6 cups of water and salt. Bring to a boil and let the rice dries up

5. Cover the rice and cook over low heat for about 30 minutes

Serve with

Loaded Chicken (Published April 5 2013)

Vegetarian Carrots and Herbs Risotto

Recipe

Total Time: 45 min

Servings: 8

Ingredients
2 cups arborio rice
2 cups carrots, peeled and chopped
1 cup red onion, chopped
1/4 basil leaves, chopped
2 tbsp dill, chopped
2 cups Parmesan cheese, grated
2 tbsp extra virgin olive oil
4 cups veggie broth
1/2 tsp freshly ground black pepper
1 tsp salt
2 tbsp butter

Steps

Onions

1. Place carrots in a saucepan and cover with water. Bring to a boil and cook until tender. Drain and set aside

2. Put oil in a Dutch oven over medium heat. When it's hot, add the onions and cook, stirring occasionally, until they soften

Herbs

3. In the meantime, boil broth and 2 cups of water in a separate saucepan. Turn to low heat and keep warm

4. Place rice, salt and pepper in the Dutch oven. Stir for a couple of minutes

5. Begin adding broth and water mix to the rice, 1 cup at a time. When the liquid is almost evaporated, add one more cup and keep stirring. Do this for about 20-30 minutes, until the rice is tender. The final mixture should be neither soupy nor dry

6. Stir in carrots, dill, basil, butter and cheese

7. Thoroughly mix and serve

Serve with 

Fresh Tomato Soup (To be published March 23 2013)

Tarragon Chicken Breasts (To be published March 23 2013)

Blue Cheese and Apple Salad (To be published March 23 2013)

Vegetarian Brown Rice

Recipe

Total Time: 45 min

Servings: 10

Ingredients
4 cups white rice, uncooked

1/2 cup vegetable oil

4 tbsp salt
1 cup extra virgin olive oil
2 cubes vegetable bouillon
1 cup green onion, finely chopped
2 cups carrots, peeled and shredded
1/2 cup Worcestershire sauce

Steps

1. Heat a pot pan over high heat. Add oil and uncooked rice
2. Add 8 cups of water and salt
3. Bring to a boil and let rice almost dry up
4. Cover the rice and cook over low heat for about 15 minutes
5. Bring the rice from the bottom to the top and cook over low heat for about 15 more minutes
6. Add the olive oil, bouillon, green onion, carrots and Worcestershire sauce
7. Thoroughly mix these ingredients, stirring until the rice acquires a brownish color
8. Garnish with carrots and green onions

Serve with

Sweet and Sour Beef Tenderloin (Published January 11 2013)

Baked Mashed Potatoes (To be published January 11 2013)

Tastiest Salad Ever (To be published January 11 2013)

Toasted Almond Rice

This mediterranean recipe has run in my family for many years. It reminds me of childhood flavors that I can now bring back to enjoy with my husband and children. It doesn't require much work and its simple ingredients and condiments make it a family favorite!

Recipe

Total Time: 90 minutes

Servings: 6

Ingredients
4 skinless, boneless chicken breast halves
2 cups white rice, uncooked
1 red onion, shredded
1 tsp cinnamon powder
10 tbsp butter, divided
4 oz slivered almonds
2 tsp salt
1 tbsp salt


Steps

1. On a large pot pan season chicken with 2 tsp salt, onion and cinnamon. Thoroughly combine these ingredients with your hands
2. Add water until it covers the chicken. Put a lid on the pot and boil over high heat until the chicken is thoroughly cooked and tender (Approx. 30 min.)
3. Remove chicken from water and let cool. Save water for later use

4. Cube chicken with scissors into small pieces
5. Add chicken and 8 tbsp butter to a large pot pan and cook over medium heat. Constantly stirring, lightly brown most chicken pieces. Remove from heat and set aside
6. Heat 2 tbsp butter and saute almonds in a pot until browned

7. Remove almonds with a straining ladle, leaving the butter in the pot. Set almonds aside
8. Bring rice to the pot with butter. Add 1 tbsp salt and 4 cups of the water in which the chicken was cooked. If there is not enough liquid for the 4 cups, substitute with regular water

9. Bring to a boil over high heat until the rice dries out. Stir and cover, cooking over low heat for about 30 min
10. Serve on a tray and top with chicken pieces and almonds. Garnish with parsley or mint leaves






Serve with 




Tabouleh (Published January 11 2013)



Middle Eastern Cabbage Rolls (Published January 10 2013)

 

Rice with Golden Noodles

Recipe

Total Time: 30 min

Servings: 4

Ingredients
1 cup white rice, uncooked
4 tbsp vegetable oil
3/4 cup fine egg noodles, crushed to smaller pieces
4 large garlic cloves, minced
1 tbsp salt

Steps

1. Heat a pot pan over high heat and add oil and noodles. Stir until they acquire a golden appearance (Don't over exceed cooking so noodles don't burn)
2. Add rice and garlic, mixing well
3. Add 2 cups of water and salt, stirring for a few seconds
4. Bring to a boil and let the rice almost dry up
5. Stir and cover the rice. Cook over low heat for about 10 minutes
6. Bring the rice at the bottom to the top (no stirring) and cook covered, over low heat, for about 10 more minutes

Serve with
Peach and Rosemary Breaded Chicken Breasts (Published January 10 2013)

Glazed Pecans and Parmesan Arugula Salad (Published January 10 2013)

Butternut Squash and Saffron Risotto

This recipe was inspired by Ina Garten's Barefoot Contessa. Some of the original ingredients were replaced or excluded to enjoy a vegetarian-friendly recipe. This can be a one-dish meal.

Recipe

Total Time: 45 min

Servings: 6

Ingredients

1 butternut squash, peeled and seeded
2 tbsp extra virgin olive oil
2 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
3 cups vegetable stock
6 tbsp butter
1/2 white onion, minced
1 1/2 cups Arborio rice
1/2 cup white wine
1 tsp saffron threads
1 cup fresh Parmesan cheese, grated

Steps

1. Preheat the oven to 400 degrees F
2. Cut the squash into small (about 1/2 inch) cubes. Place the squash on a baking pan and toss it with the extra virgin olive oil, 1 tsp salt and 1/2 tsp pepper
3. Roast for 15 minutes, toss and roast again for another 15 minutes. Set aside
4. In the meantime, heat 3 cups of water and stock in a covered pot pan over low heat
5. Heat a Dutch oven over medium heat and add butter and onions. (Add butter and onions at the same time so butter doesn't burn)
6. Cook until they become soft and begin to change color for about 10 minutes
7. Add the rice and stir so that it thoroughly combines with the onions and butter
8. Add the wine and cook for a couple of minutes. Add the saffron, 1 tsp salt and 1/2 tsp pepper
9. Add 2 ladles of the liquid mix (water ad stock), stir and simmer until the stock is absorbed for about 10 minutes
10. Continue to add the stock 2 ladles at a time until the stock is mostly absorbed. The rice should take about 30 minutes total to be cooked
11. Remove from the heat and add the squash cubes and Parmesan cheese. Combine and serve





Serve with
Tropical Cole Slaw Salad (To be published January 10 2013)

Thyme and Rosemary Short Ribs (To be published January 10 2013)

Heavenly Rice

Recipe

Total time: 90 min

Servings: 6

Ingredients

2 cups White rice, uncooked

1/2 lb Ham slices, square cut

2 Egg yolks

3 cups Milk, divided 

1 Large white onion, diced

2 tbsp Fresh lime juice

2 tbsp Corn starch

1/4 cup White wine

2 tbsp Butter

1/4 cup Butter

2 tbsp Salt

Steps

1. Heat a pot pan over high heat and add 1/4 cup butter and 2 cups rice. (Add butter and rice at the same time so butter doesn't burn)
2. Add 4 cups of water and 2 tbsp salt. Bring to a boil and let the rice almost dry up
3. Stir, cover the rice and cook over low heat for about 20 minutes 4. Check the rice and if it is still not ready, turn it over (Stir the rice with a large spoon, bringing the rice at the bottom to the top) and cook for a few more minutes

5. In the meantime, heat a large frying pan over high heat and add 2 tbsp butter and onion. (Add butter and onion at the same time so butter doesn't burn)
6.Cook until they become soft and begin to change color. Add the ham and cook over medium heat

7. Heat 2.5 cups milk in a separate pot. Add milk to onions and ham when it boils. Turn the heat down

8. In a small bowl, beat egg yolks with lime juice. In a separate small bowl, mix 1/2 cup cold milk and corn starch until smooth

9. Go back to the onions and ham pan and over medium-high heat, add the egg yolks with lemon juice and the cold milk with the corn starch. Stir in the wine until fully combined

10. Serve the rice on a serving plate and top it with the creamy mixture. Decorate with parmesan cheese and curly parsley.

Serve with
Sweet and Salty Ground Pork Mousse (To be published December 26 2012)

Achiote Oil Rice

 

Recipe

Total time: 90 min

Servings: 4

Ingredients

4 Skinless, boneless chicken breast halves

2 cups White rice, uncooked

1/2 Garlic head, minced

2 Garlic cloves, minced

1/2 Large red onion, chopped

1 Wide slice large red onion, chopped

1 Thin slice large red onion, chopped

1 Tomato, diced

1/2 cup French cut string beans, top and tailed

2 White cabbage leaves, chopped

1 Cubanelle, top removed, unseeded and chopped

1/16 cup (0.5 ounces) Cilantro, chopped

1/4 cup capers and their juices

1/2 cup Canola oil

1.5 tbsp Annatto seeds

1/2 cup Yellow Vinegar

3 tsp Salt

3 tsp Cumin

1.5 tsp Freshly ground black pepper

Steps

1. Heat the canola oil and annato seeds on a small pot on high heat just until the oil boils
2. Remove the pan from the heat and let stand for a few minutes

3. Strain the oil and set it aside. This is called Achiote Oil
4. On a large pot, season the chicken breasts with 1/2 garlic head, 1/2 red onion, tomato, cabbage, 1/2 cubanelle, string beans, vinegar, 1/8 cup achiote oil, 2 tsp salt, 2 tsp cumin and 1 tsp pepper
5. Thoroughly combine these ingredients with your hands. Add water until it covers the chicken. Put a lid on the pot and boil over high heat
6. Cook until chicken is thoroughly cooked and tender (Approx. 30-35 min). May add more water if needed. The water in which the chicken was cooked, will be used later in the recipe

7. Place the chicken breasts on a pan and let them cool until you can handle them to cube with scissors into small pieces
8. Bring another large pot and heat 1/8 cup achiote oil on high heat 9. Immediately add 1/2 cubanelle, 1 wide slice red onion, 1 tsp salt, 1 tsp cumin and 1/2 tsp pepper. Cook for about 10 minutes or until the onions become soft and begin to change color
10. Add 4 cups of the water in which the chicken breasts were cooked (don't include the vegetables.) and 1/2 cup of regular water

11. When this water starts to boil, add the rice and cook, stirring occasionally. Bring to a boil
12. When the rice starts to dry out, add the chicken, cilantro, 2 garlic cloves, 1 thin slice red onion, capers and the vegetables left in the water in which the chicken breasts were cooked

13. Cover the rice and cook over low heat for about 20 minutes. Check the rice and if it is still not ready, turn it

over (Stir the rice with a large spoon, bringing the rice at the bottom to the top) and cook for a few more minutes

Serve with
Fried Cinnamon Breaded Bananas (Published December 26 2012)