Posts tagged lime

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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Green rice two ways

Question: what do you do with leftover spinach? You know when you’ve forgotten about a bag of spinach and it ends up mushed in the back of the fridge until you discover it there. It’s a not so fresh that you want to make a salad out of it, but you don’t want to throw it away. Around our house, I often saute “leftover” spinach and put it in baked ziti, pasta, or even smoothies.

Flipping through the July/August issue of Cuisine at Home, I found another idea–green rice. The simple recipe uses a puree of spinach and cilantro to serve with BBQ shrimp (I wasn’t impressed with the overly sweet “creole” shrimp recipe). The flavor-infused rice is a great way to perk up a normally ho-hum side dish. Here are my two versions:

Green rice with spinach & cilantro

*Works well with spicy Mexican or American dishes

Prep time: 30 minutes

Servings: 4-6


Ingredients

1 Tbsp. olive oil

1/4 cup chopped onion

1 cup Basmati or Jasmine rice

1 clove garlic, minced

1 1/2 cup chicken broth, divided

1 cup milk

2 cups fresh spinach

1/2 cup fresh cilantro leaves

1 lime

1/2 serrano chile (optional)

  1. Heat the olive oil in a dutch oven to medium-high heat. Add the onion and garlic and saute until soft.
  2. Rinse the rice in cold water, then add it to the pan; cook for about one minute.
  3. Stir 1 cup broth and the milk into the rice. Bring to a boil, then reduce heat to simmer, cover and cook for 15 to 20 minute until tender.
  4. Meanwhile, puree the spinach, cilantro, juice from the lime, pepper (if using) and 1/2 cup chicken broth in a blender. Stir the spinach mixture into the rice and heat through (about 3 minutes).
  5. Serve.

Green rice with spinach & basil

*Works well with Italian or French dishes

Substitute 1/2 cup fresh basil leaves for the cilantro, a lemon for the lime, and add a dash of cayenne pepper in place of the serrano.

Kids’ reactions:

My youngest shied away from trying the rice at first saying, “What’s the green stuff, mom?” But after watching her older sisters finish off their plates she downed hers too. I served the rice with a wedge of lime for squeezing. I’ll definitely make this again.

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Shrimp tacos

Use lime shrimp for tacos or tostadas

Yesterday I explained how to make your own corn tortillas at home, well today I wanted to give you an idea for a tasty, fast filling: lime-spiked shrimp.

The shrimp filling takes all of 15 minutes to make (an extra 15 if I need to thaw the raw shrimp and remove the tails). Here’s how I do it:

  1. Heat 1/2 tablespoon canola or grape seed oil in wok or heavy bottomed skillet to medium-high heat.
  2. Add 20-30 medium-sized raw shrimp to the hot oil. Sprinkle with 1/2 teaspoon ground cumin and garlic powder; you can even add 1/4 cayenne if you want more of a kick.
  3. Cook until the shrimp are just beginning to turn pink (about 2 minutes) and squeeze all of the juice of a fresh lime during the final minute of cooking. Add salt to taste.
  4. Serve in toasted, corn tortillas with fresh salsa or as a topping for tostadas.
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