Posts tagged easy

Fast French Chocolate Mousse

Close up of French Chocolate Mousse

Once a year my mother would make chocolate mousse. It was usually at Christmas time.

 

Well, it’s not Christmas but for Mother’s Day I thought making mom’s mousse recipe would be a fitting way to celebrate. Right now my mom and dad are living abroad at the moment as medical missionaries so communication is with sporadic emails. For Mother’s Day I’m remembering mom by making her mousse recipe. It’s simple – chocolate, heavy cream, eggs (they’re not cooked). My mom always ordered fresh heavy cream for the milk man. I was able to get mine through a special order from my CSA, Fresh Fork Market.

 

 Chocolate Mousse

 

Recipe

Prep time: 10 minutes or less

Servings: About 6

 

Ingredients

6 ozs. semi-sweet chocolate chips

2 1/2 tbsp. water

2 whole eggs, plus 2 egg yolks

1 tsp. vanilla

1/4 cup sugar

1 cup heavy cream

 

Directions

  1. In a glass measuring cup, melt the chocolate chips with water in the microwave. Whisk until smooth and allow to cool.
  2. In a blender, blend together the eggs, vanilla, and sugar for 2 minutes.
  3. Add the cream and blend again for 1 minute.
  4. Add the chocolate mixture into the blender and blend for another minute.
  5. Pour the mousse into 6 glass containers (4-oz. ramekins work well).
  6. Refrigerate overnight and serve with whipped cream and fresh berries.
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Fast coconut lime rice

Fast coconut lime rice Leftover rice? Here’s a quick idea to turn ho-hum rice into something worth your kiddos’ raves.

I came up with the idea the other day when I needed something to go along with Jerk pork. I’ve tried making rice with coconut milk to infuse it with flavor, but this was much easier and had more of a coconut kick than recipes I’ve tried in the past. Plus, this is a great way to re-use rice you have on hand.

 

Recipe

Servings: 4-6

Prep time: Under 10 minutes

 

Ingredients

2 cups cooked rice (I prefer short grain with this recipe, but it’s up to you)

3/4 cup sweetened, shredded coconut

1/2 lime

 

Directions

  1. Place the coconut in a large saute pan at medium-high heat. Toast until the coconut just starts to brown on the edges (about 3 minutes). Stir frequently–coconut burns easily!
  2. Take the coconut out of the pan and add 1 tablespoon grapeseed oil (or any kind of oil will do). Once the oil is hot put the rice into the pan and heat it through.
  3. Add the coconut back into the rice and squeeze with fresh lime juice. Serve hot.

 

My kids’ reactions: This was a favorite all around.

 

Our meal: Grilled jerk pork with tropical slaw, coconut rice and fresh pineapple

Our meal: Grilled jerk pork with tropical slaw, coconut rice and fresh pineapple

 

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