Friday, July 30, 2010
6. If I could wake up anywhere tomorrow morning it would be in Mexico with Jose
- 2 1/2 cups whole milk
- 1/3 cup uncooked short grain white rice
- Pinch of salt
- 1 egg
- 1/4 cup dark brown sugar
- 1 teaspoon of vanilla extract
In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat.
Serve warm or cold.
Thursday, July 29, 2010
Another Mexican street food recipe! Every heard of vaselote? I hadn't either until Jose introduced me to this heavenly corn snack, and now its one of my faves! It's Mexican comfort food at it's best. It is sold everywhere in Mexico going by the name vaselote or esquite. By either name... its good! You can order it however you like, off the cob, on the cob, extra chili powder, with lime juice, without lime juice, less mayo, more mayo, extra cheesy or less cheesy (but who would ever want anything LESS cheesy???). I didn't have time to actually grill the corn, so in order to give it that charred smokey taste, I used canned corn and put it in a dry skillet and charred it a bit over high heat. You can use queso fresco or queso cojita. Queso fresco is milder and moister, queso cojita is more crumbly and has a bit stronger flavor. I set out all the ingredients and let people put them together however they wanted. Scrumptious corny goodness... Ole!
2 cans sweet corn
1 tablespoon butter
1/2 tbsp salt
Drain corn well, heat a heavy bottomed skillet over high heat. When skillet is hot add corn. Cook stirring often until corn is lightly browned (if some pieces get a little charred this is good as it adds to the flavor!). When corn is light brown, add in butter and salt. Stir often until butter is melted. Remove from heat.
Salsa Valentina (or Tabasco sauce)
I would recommend that each person serve themselves so that they can add whichever ingredients in whatever quantity they would like.
My favorite combination.....
For each individual vaselote, put 1 spoonful of mayo or sour cream in the bottom of a small dish or glass. Top with one cup of corn. Top corn with more mayo/sour cream, queso fresco, chili powder and a bit of salsa and about 2 tsp of lime juice. Mix well. Top with a bit more queso and chili powder. Serve.
Tuesday, July 27, 2010
I love a good banana bread! I have tried many different recipes but this one is my favorite by far! It is super moist, flavorful, and it is based on a cooking light recipe so it's pretty healthy to boot! I have made it countless times and every time it is a hit! I made this batch for work, so I actually made one batch and cooked it in a loaf pan, then made another batch, added in butterscotch chips, and made a mini loaf and mini muffins (I have a lot of coworkers!). The addition of butterscotch makes it a little extra decadent, it is good with walnuts mixed in as well. The rum, and lime glaze give it a refreshing tropical vibe and the coconut gives the bread a satisfying crunch! Make sure to use fresh squeezed lime juice for the glaze as it really does make a difference! Have a wonderful Wednesday!
Coconut lime Banana Bread
Yield: 1 loaf, 16 servings (serving size: 1 slice)
To get 1 loaf, mini muffins, and a small loaf pan just double recipe
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 1/2 cup butterscotch chips (optional)
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350°
Combine flour, baking soda, and salt, stirring with a whisk.
Stir together granulated sugar and butter in a large bowl. Add eggs, beating well.
Add banana, yogurt, rum, and vanilla; mix until blended. Add flour mixture; stir together just until moist.
Stir in 1/2 cup coconut
Combine powdered sugar and juice. Drizzle over warm bread. Cool completely on wire rack
For mini muffins just cook for 30 minutes, small loaf pan 40-45 minutes.
Calories:193, Fat: 4.6g, Protein: 2.9g, Carbohydrate: 35g, Fiber:1.1g, Cholesterol: 35mg, Iron: 1mg, Sodium: 179mg,
Jean Patterson, Cooking Light, SEPTEMBER 2007
Sunday, July 25, 2010
Good Morning! Happy Sunday! I love Irish Soda Bread. When I was living in co-op housing during college, our cook could make a GREAT Irish Soda bread, and ever since then I have been searching for a comprable recipe. I wanted a bread that was fluffy, and full of raisins. Raisins are one of my favorite ingredients and when incorporated into the bread they become moist and delicious. The original recipe called for currants but I only had raisins and prunes so I chopped up the prunes and added them in with the raisins. Making this recipe literally took me 10 minutes. It is super quick and makes a great weekend morning breakfast, especially when topped with a bit of butter and some jam or honey. I made 12 regualr size muffins and 12 mini muffins because I only have one regular size muffin tin. These are best eaten warm so if you don't eat them right away, be sure to heat them up in the microwave before enjoying later! Leftovers (if you have any!) can be frozen and reheated.
Irish Soda Bread Muffins
Adapted from www.RecipeGirl.com
Preheat oven to 375°F. Grease small muffin tins or large muffin tins.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
With pastry cutter or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. Add in raisins.
In a small bowl or cup, stir together buttermilk and egg until blended.
Add buttermilk mixture to dry ingredients and stir to combine.
Spoon batter into prepared muffin cups. Bake 20 to 25 minutes (longer for the larger muffins), or until cake tester inserted in center of one muffin comes out clean.
Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container at room temperature.
Yield: 12 regular- sized muffins plus 12 mini muffins