August 1, 2010

Coconut Tapioca

Posted in Food, Recipes tagged , , , , , , at 8:31 am by Liliana

Tropical getaway

Tropical getaway

I found this recipe on Salon.com. It is unusual, exotic and delicious!

It’s flavors will transport you to a tropical getaway.

Serves four

Ingredients

  • 3 cups water
  • 4 tablespoons small uncooked tapioca pearls
  • 1 pound small bananas, ripe but firm, peeled
  • 1 cup unsweetened coconut milk
  • 4 tablespoons sugar
  • Pinch of salt
  • Garnish: toasted white sesame seeds
  • Optional: 1/2 teaspoon vanilla extract

Variations

  • Substitute chunks of fresh mango for the banana, after soup is fully cooked.
  • Substitute chunks of cooked sweet potato or taro for the banana. This combination is known as bo bo cha cha and is served in Singapore and Malaysia.

Directions

  1. Bring water to a boil.
  2. Add tapioca pearls, and stir frequently to prevent them from sticking. Boil for 10-15 minutes, or until the tapioca pearls are almost clear.
  3. Cut peeled bananas on the diagonal into 3/4-inch thick discs.
  4. Once the tapioca is cooked, add in the coconut milk, sugar and salt. Bring the mixture back to a boil.
  5. Add banana pieces to the soup and simmer over low heat for two minutes.
  6. Remove soup from heat and add vanilla, if desired.
  7. May be served warm or cold.
  8. If serving cold, allow soup to cool, then cover tightly and refrigerate for a few hours until cold.
  9. Ladle into individual serving bowls and garnish each with a sprinkle of sesame seeds.

Source: Salon.com

June 30, 2010

Portobello Curry with Green Rice

Posted in Food, Health, Recipes tagged , , , , at 6:43 am by Liliana

Portobello mushrooms

Portobello mushrooms

I love mushrooms and am always looking for delicious recipes that feature this exquisite fungi.

Try this  fragrant, enticing recipe and spice up your summer dinner. It will make you think of the Far East and the ancient spice rout!

Prep: 30 minutes
Cook: 15 minutes

Ingredients

  • 1 cup basmati rice
  • 1 cup unsweetened coconut milk
  • 1/2 cup snipped fresh cilantro
  • 4 tsp. finely minced fresh ginger
  • 2 cloves garlic, minced
  • 1 Tbsp. lime juice
  • 1 lb. Portobello mushrooms, cut in 1/2-inch slices
  • 2 Tbsp. canola oil
  • 1/2 cup sliced green onion
  • 2 tsp. Madras (spicy) curry powder or curry powder
  • 1/8 tsp. crushed red pepper
  • 1 cup cherry tomatoes, halved or quartered
  • 2 Tbsp. coarsely chopped cashews or peanuts

Directions

1. In medium saucepan combine rice, 2 cups water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.

2. Meanwhile, in blender or food processor combine 1/2 cup of the coconut milk, cilantro, 1 teaspoon ginger, 1 garlic clove, and the lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.

3. In 12-inch skillet cook mushrooms in hot oil over medium heat for 5 minutes; turn occasionally. Add green onions, curry powder, red pepper, and remaining ginger and garlic. Cook and stir 1 minute. Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and black pepper.

4. To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts. Makes 4 servings.

Source: Better Homes and Gardens