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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cilantro-Lime Brown Rice With Black Beans

Let's DishAn Easy

Side Dish

That’s

Gluten Free!

 

 

 

 

 

 

 

Cilantro-Lime Brown Rice With Black Beans

I’m using a boil-in-a-bag quick cooking brown rice for this dish. Truth be told I wasn’t sure about the taste of a quick cooking brown rice. The rice has a slightly nutty flavor. It’s really delicious.  There are some really great products available in local grocery stores today.  I’m okay with taking advantage of semi-homemade dishes.  It definitely allows for more TV time.

 

Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time 20 minutes
Yields: 6 servings

Ingredients:
2 bags of boil-in-a-bag brown rice (or white rice if you prefer)
1 can of low sodium black beans, rinsed and drained
1 teaspoon of Kosher salt
1/2  teaspoon of freshly cracked black pepper
1/4 cup of chopped cilantro leaves
2 tablespoons of lime zest
1/4 cup of sliced green onions

Directions:
Boil the rice according to the directions on the back of the box. Let the excess water in the “cooking bags” drain completely before transferring the rice to a large bowl.  Add in the rinsed and drained black beans, lime zest, chopped cilantro leaves, sliced green onions, Kosher salt, and black pepper. Finally toss all the ingredients together.

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Brown And Wild Rice Medley

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Taking help from your local grocery store is not something you should feel guilty about. There’s nothing better than using a few simple ingredients to help make rice,  POP! I found that “Minute Rice” has come out with a brown and wild rice variety, in cups. Basically the rice is ready to serve in sealed cups. What I’ve done, is to jazz it up a bit.  I’m using a store bought Cantina style salsa. I absolutely love this variety of salsa and  I always have a container in my frig.  This is a side dish that pairs well with chicken, pork, or fish.

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Ingredients:
1 tablespoon of olive oil
2-4.4 ounce cups of ready to serve Brown and Wild rice
1 can of reduced sodium rinsed and drained black beans
1 can of shoe peg corn ( large can 11 ounce)
1 plum tomato seeded in finely diced
1/2 a green bell pepper finely diced
1/2 a diced white Spanish onion
1 teaspoon of  Kosher salt
1/2 teaspoon of fresh cracked black pepper
2 tablespoons of Cantina style fresh salsa (available in most produce departments)
2 tablespoons of chopped cilantro leaves

Directions:
First, I saute the diced tomatoes, onions, and green peppers in the olive oil over medium heat. Sprinkle in the Kosher salt and pepper, stirring that though. Once they’ve started softening, about 2-3 minutes, add in the ready to serve Minute Brown and Wild rice. Then add the, drained and rinsed, shoe peg corn and black beans. Stir all this though to combine. Let the black beans and corn to come up to temperature. Finally, add the salsa and stir to combine. Turn the heat off and sprinkle in the chopped cilantro.

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Burrata And Peaches

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This dish is what I call a “small bites” or Tapas. Burrata And Peaches, because of how they compliment each other is off the chain delicious. The one special ingredient I’m using in this dish is Goji berries. Now, these berries can be found at Whole Food Markets, where they specialize in organic ingredients. I keep them in the refrigerator for longer shelf life. The Goji berry is packed with antioxidants and a great addition to any salad. You could, of course, substitute fresh blueberries, dried cranberries, even a few pistachios, whatever you like.

The stars of this small bite plate are the Peaches And Burrata. I’m using frozen peaches today because fresh peaches aren’t in season. Frozen peaches, along with other fruits, are packaged at their peak of freshness.

Yields: 1 serving
Prep Time: 5 minutes
Inactive Prep Time: overnight, thaw in the refrigerator

Ingredients:
I package frozen peaches, 5-7 peach wedges per plate
1/4 cup of baby arugula leaves
1 tablespoon of Goji berries (fresh blueberries or dried cranberries)
1 tablespoon chopped Pistachios- optional
1 teaspoon of finely diced Fresno chili- optional
1/2 teaspoon of lemon zest
a spritz of fresh lemon juice from 1 wedge of lemon
1 tablespoon of Agave nectar
6 tablespoons of Burrata cheese
Kosher salt to taste
Black pepper to taste

Directions:
Start with 5-7 wedges of thawed frozen peaches on a plate arranged beautifully. Next, add the Burrata cheese over the top in small spoonfuls. Then add the grated lemon zest, letting the zest flakes fall where they may. Gently drop the berries all over the dish so they fall nestling themselves throughout the dish. Then add the delicate baby arugula leaves. Finally, sprinkle with Kosher salt,  pepper, and a drizzle of Agave nectar. Right when you’re ready to serve, squeeze a wedge of lemon juice over the top.

Light and delicious, this “small bite” is another example of how a few simple ingredients, are still a roller coaster for your taste buds!

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Coconut Vanilla Sorbet

 

 

Prep Time: 5 to 10 minutes
Yields: 4 servings
Inactive Prep Time:
1). 1 hour to steep cooked coconut mixture before cooling.
2). 24 hours to cool the mixture before going into the ice cream machine.
3). 24 hours to freeze the sorbet mixture.

Cooking Time and Temperature:
Medium-low heat, long enough to *scald the coconut milk mixture. Turn the heat off and steep for 1 hour.
Ice Cream Machine Churning Time:
30 minutes or until the mixture starts to thicken.

Ingredients:
2 13.5-ounce cans of unsweetened coconut milk
1 1/4 cups of granulated sugar
1 1/2 cups of coconut water
1 whole vanilla bean, halved, seeded, and scraped
1 spring of fresh mint leaves
pinch of Kosher salt
1/2 cup unsweetened coconut, toasted for garnish

Directions:
Combine the coconut water, sugar, 1 sprig of fresh mint leaves, vanilla bean (including the pod), salt, and coconut milk into a saucepan set over med-low heat. Bring the mixture just up to the scalding point stirring occasionally. You want to make sure all the sugar dissolves completely.  Remove from the heat. Let the mixture steep for 1 hour. Strain into a bowl, removing the mint and vanilla pod.

Next, cover and refrigerate the mixture overnight.

Note: Refrigerate the bowl insert, for the ice cream maker, overnight. Pour the mixture into the frozen freezer bowl, turn the machine on and churn for 30  minutes.

Note: Don’t worry if the mixture doesn’t thicken as much as you’d like. Whenever any type of sugar and water mixture is used, without the proteins that eggs add, there becomes a lower freezing temperature.

Transfer the mixture into an airtight container, place into the freezer for 24 hours. Remove from the freezer for 10 minutes before serving. Sprinkle some toasted coconut over the top and garnish with a sprig of fresh mint.

Toasted Coconut:
Add unsweetened coconut to a dry sauté pan over medium-low heat. Swirl the pan around until you start to smell the coconut flakes and they become a light golden brown color.

*Scald: As the liquid heats, bubbles will appear around the outer rim, just under the boiling point.

 

 

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