Southwestern-Style Rice. Caprese Quinoa. Caprese Quinoa I saw this recipe on How Sweet Eats (if you’re not reading Jessica’s blog, you really should be!) , and knew I had to make it immediately. Granted, I think that about most of the things she posts, but for some reason I just couldn’t get this out of my head. So I made it. And I am convinced, yet again, that you can never go wrong with the pairing of fresh mozzarella and basil. I love it! I made this for lunch for Mike and I on the Saturday before the 4th of July.
Caprese Quinoa Yield: Makes about 3 cups Ingredients:1 cup uncooked quinoa 16 oz container of grape tomatoes, quartered 8 oz fresh mozzarella, cubed 10 large basil leaves, cut into ribbons 1/2 teaspoon sea salt 1/2 teaspoon pepper Basil Oil (recipe below)Homemade Basil Oil 1 cup olive oil 1 1/2 cups packed basil leaves, coarsely choppedDirections:Prepare quinoa according to directions on box (which is most likely: 2 cups water + 1 cup quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes). Cheesy Broccoli Quinoa. One of my favourite side dishes has to be cheesy broccoli rice which is a quick and easy dish where with the amazing broccoli and cheddar cheese flavour combo! Ever since I discovered quinoa I have been trying my favourite rice dishes with the rice replaced with the healthier quinoa and it was finally time to try a cheesy broccoli quinoa!
This dish is super easy to make and you pretty much just cook the quinoa with the broccoli and then mix in the cheese once the quinoa and broccoli are cooked. Some of the things that I like about this recipe are that it is a one pot dish and that it is a stove top dish which is great for holiday dinners where there never seems to be enough oven space or time. I think I now have a new favourite side dish! Get 5 Closet Cooking cookbooks in a bundle for a 30% discount over buying them individually. Enjoy some of the tastiest recipes from Closet Cooking along with exclusive eCookbook recipes in this collection of Closet Cooking cookbooks!
Printable Recipe. It’s a Tea party. Here are some chopsticks. - Sixtyone45. Nov 04, 2012 I’m having a tea party… ….and we are serving fried rice. With a side of beer. Last time, I cooked with beer. Today, we drink the beer and cook with tea. I think I like this method better. I’m not really a tea drinker. Except green tea with sushi… (and really….it just gets cold because the mug is always too hot to touch and by the time its cool enough to drink, I’m halfway through a large Kirin so I figure I’ve long offset any benefit from cold green tea) It was about six months ago when I read an article in Sunset magazine about using tea in cooking. I totally understand using stock in place of water. So the article, and subsequent recipes, all made dishes steeped somehow in tea. Boil water, steep tea, add food. This particular recipe was made with a rooibos tea and a really short, wild and nutty rice. Beyond the tea, the fried rice was pretty standard. So, in hindsight, maybe this isn’t ‘fried rice’.
Either way it produces clean plates at this house…. Rooibos Stir Fried Rice. Curried Butternut Squash and Brown Rice Skillet. M left yesterday and for 24 hours, I’ve been an on-again, off-again wreck. I am 75% excited for this new adventure and 25% melancholy. I’m excited that we’re starting a new life adventure, to live someplace new, and to move forward towards new life goals. It’s hard for me to fathom that only a little over a month ago were we not talking about any of this.
I am always amazed at what can happen when “craziness” doesn’t factor in to decisions. This reminds me that just a couple weeks ago I had to ask my students what YOLO meant (and yes, I’m serious about that). I pushed M to apply for this job, knowing full well that if it worked out, we would be apart for six months. What I’m really struggling with is this idea that we’re starting something serious and I’m not right there with him.
I don’t think either of those statements are true anymore (and it only took us 4 1/2 years to figure it out). I whipped this skillet up for lunch as some comfort food. Author: Erin Alderson Prep time: Cook time: +The Church Cook: Roy's Spicy Sausage and Rice. Authentic Mexican Rice. In my opinion there are two Mexican sides that are a must with nearly every Mexican entree, beans and Mexican rice. This recipe is my go to Mexican Rice recipe that I’ve been making for years. I make it at least once a week, some weeks as many as three times a week. It only takes a few minutes to prepare and it tastes just as good as any authentic Mexican restaurants Mexican rice. I have tried several different recipes for Mexican rice and this one is definitely my favorite.
I’ve tried using tomato sauce and fresh tomatoes but I think the key to great authentic Mexican rice is the Caldo de Tomate. Ingredients 1 Tbsp extra virgin olive oil or vegetable oil 1 cup uncooked long grain white rice 2 cups warm water 2 tsp Caldo de Tomate (I use Knorr brand) Optional ingredients: 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp freshly ground black pepper 1/4 tsp chili powder Directions Notes. Purple Jasmine Coconut Rice Recipe. I use this jasmine coconut recipe constantly, but I wasn't always so.
My friend Joycelyn owns the hugely popular Burma Superstar restaurant here in San Francisco. Drive by any night of the week and you'll find a line out the door, people patiently waiting for a seat inside the modest-sized, one room dining area. Joyce always brings us the perfect parade of dishes. I'm know I'm not alone in singing the praises of the samusa soup, tea leaf and rainbow salads - and I'd never leave without a side of the rich, fragrant jasmine coconut rice. Burma Superstar is where I typically get my coconut rice fix. My friend Jen and I talk about how good it is - a lot. That being said you would think I would make it at home. Purple rice blend. The purple rice (Khao Gram variety) is available under the Alter Eco brand (you already know how much I enjoy their sugar). I topped this platter of coconut rice with crispy shallot slices, and pan-toasted cashews.
Start by rinsing the rice. Serves 4 to 6.