Saturday, August 11, 2012

Indonesia, Egypt, the Caribbean? Why not mix it up?

A while ago I kept coming across recipes that called for "unsweetened shredded coconut." I finally came across some and figured I better buy it while I got the chance. When I came home I unloaded the groceries and started looking through my recipes and couldn't seem to find any that called for this! Have you ever had that happen? Well, thankfully I tucked the coconut flakes in the freezer. Because they just came in handy. Caribbean Coconut Rice, a recipe from Vegetarian Times Magazine, one of my favorites. I also love Rachel Ray (though I wish she would offer more vegan/plant based recipes, but she's fun), Cooking Light, and Whole Living. Any recommendations? 
 Anywho, I was wanting to make something spicy and thought this combo would either be funky or really amazing. I took the risk... and I sure am glad I did. I paired the rice with my own twist on Spicy Peanut Sauce with Cauliflower, Carrots and Broccoli, from Linda McCartney's Cookbook, World of Vegetarian Cooking. It was so delicious. After the first bite, I said to my dad, "This is definitely one of my favorites so far." Well, I'll share the recipes with you now so you don't have to wait any longer. 




Caribbean Coconut Rice

2 t. unsalted butter
2 t. minced fresh ginger
1 clove garlic, minced (1 t.)
1 3" cinnamon stick
1 C. jasmine rice, rinsed and drained
3/4 C. coconut milk
1 t. sugar
1/2 t. kosher salt
1/4 t. grated lime zest
1/8 t. white pepper

1/4 C. toasted shredded, unsweetened coconut, optional

Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté 1 minute, or until fragrant. Stir in rice, and sauté 2 minutes, or until rice grains are opaque. Add coconut milk, sugar, salt, lime zest, white pepper, and 3/4 cup water, and bring to a simmer. Stir once, cover, reduce heat to low, and simmer 15 minutes. Fluff rice with fork, cover, and let rest 5 minutes. Garnish with toasted coconut, if using.





Spicy Peanut Sauce with Vegetables

1 1/2 lbs. mixed cauliflower and broccoli florets
5 T. sesame oil
2 C. mushrooms, such as shiitake or oyster (I omitted and added carrots sliced diagonally)
1 T. peanut butter (chunky or smooth)
juice of 1/2 lime
1 T. yellow bean sauce (I didn't have, so I omitted) 
1-2 T. soy sauce, to taste
1 large garlic clove, chopped finely
1/2 t. chili powder
6 scallions, cut diagonally into 1/2" pieces
2 T. peanuts, finely chopped (I used cashews)
1-2 x Satay Sauce (recipe below)
fresh coriander (or flat leaf parsley), to garnish
Greens of choice, I used 2 big kale leaves, sliced 
Prepare rice (above or you can make plain rice or rice noodles). 
Meanwhile, steam the cauliflower, broccoli, and carrots (if using) until they are al dente, about 5 minutes. If using mushrooms: In a large frying pan, heat 2 T. of sesame oil over high heat and saute the mushrooms for 1-2 minutes. 
Mix the peanut butter with the lime juice, the remaining sesame oil, yellow bean sauce, soy sauce, garlic, and chili powder.
 In the frying pan, add scallions and saute for 1 minute. Add steamed vegetables, peanut sauce and kale. Toss in chopped nuts and combine until kale begins to wilt. 
To serve: In a bowl, scoop a good portion of rice and top with peanut-slathered veggies. Top with toasted coconut and fresh parsley/coriander. 
I'm guessing you are wondering about the Egypt part of the title of this post... well alongside this dish I made Dukka, an egyptian spice/nut mixture often used to dip with olive oil for breakfast, a snack, or appetizer. More to come with this... :)


God bless you,

Chef Teebs

1 comment:

Gail Lloyd said...

what an interesting looking recipe. I would like to try this. Perhaps some day, you will prepare it for me. Looks delicious