Category: Coconut Rice

Coconut Rice

5/27/2020

It has been a crazy few months, and the BF and I hope everyone has been doing well, amidst the circumstances. How have you all been?

Today I want to give you a supremely versatile comfort food recipe that you can hopefully use with, well, as the BF would say, "ALL TEH THINGZ." [Ed. note: Can confirm.]

Everyone has their own version of comfort food. This coconut rice is a touch of sweet (but not too sweet), with a slightly creamy goodness that pairs well with spicy or salty flavorful toppings. Some of our favorite combos include:

Soy Sauce Eggs (www.moveablefeast.me/blog/soy-sauce-eggs)
BBQ Salmon Bowl (www.moveablefeast.me/blog/category/salmon-bowl)
Korean skirt steak with bok choy
Roasted pork belly (shown) with avocado and scallion-ginger sauce
Vegan Coconut Rice Bowl with grilled shoyu mushrooms, fresh corn and bok choy (a favorite)

We have had fun Skyping and Zooming with family and friends, but of course are ready to ease back into a more normal swing of things. At the very least, we have been getting outside for fresh air with Marlowe (bottom picture).

Hope you all find many uses for this original recipe, have a safe re-opening wherever you are (support local businesses!), and enjoy many fun reunions with family and friends.

Number of servings: 4-6

Ingredients

1 ¼ cup water
1 can full-fat coconut milk (not organic)
1 ½ cup Jasmine rice
1 heaping tablespoon granulated sugar
¼ teaspoon salt
Toppings: toasted sesame seeds, toasted coconut, as desired

Directions

Place water, coconut milk, sugar, salt in saucepan. Bring to a boil, while whisking to dissolve sugar and incorporate coconut milk.
Add rice and stir.
Cover and lower to simmer.
Simmer for 18 minutes. Take rice off heat and let stand 10 minutes.
Uncover and fluff.

NOTE:

I have made with organic coconut milk, but find it has an unpleasantly greasy taste.

10 Comments

BBQ Salmon with Mango Avocado Salsa

9/7/2019

4 Comments

Some San Francisco bay area transplants complain of the "loss of seasons" from whence they came [Ed. note: hey we've got fire, earthquake, mudslide, Cal not getting The Axe...], but won't lie, Septembers are pretty much meteorologically perfect. Warm, but not too warm, and an ideal time to get on with fall food. Hey, it's the Oregon in me.

And this is my gateway meal into fall. The combination of sweet and smoky spices that perfectly complements the salmon, always a hit. We love it with coconut rice, but that's optional.

Now that school has begun, if you're being pulled in a million different directions, you need dinners to be easy. It's not only easy, but I love meals that look fancy enough for company, but yet are super casual, delicious and healthy.

A word about salsas. Mango or tomato salsas are quite common, but don't hesitate to try other fruits and veggies as well. Some of my favorites include: cantaloupe, peach, pineapple, papaya and corn. They all make delicious salsas to accompany meat and fish.

PS: A year ago we launched into autumn with grilled naan, mango chutney pork, chili and yogurt (www.moveablefeast.me/blog/grilled-naan-with-mango-chutney-pork-chili-yogurt).

PPS: Momala's roast chicken was channeled to break last year's Yom Kippur fast, in a decidedly non-traditional style (www.moveablefeast.me/blog/mexican-marinated-chicken).

Adapted from: Pinch of Yum
Number of servings: 4-6

Ingredients
Salmon

1 ½ -2 lbs. fresh salmon
2 tablespoons brown sugar
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon chili powder
Pinch of cayenne (optional)
½ teaspoon kosher salt
2 tablespoons olive oil

Mango Avocado Salsa

2 mangoes, diced
1 avocado, diced
¼ cup minced cilantro
¼ cup minced red onion
Minced jalapeno (optional, to taste)
Drizzle of honey (optional, not used here)
Squeeze of lime juice, a little lime zest
Salt to taste

For Serving

Rice (optional, coconut rice was used here)

Directions
Salmon

Preheat oven to 475 ºF. Line a baking sheet with foil.
Mix the spices and olive oil to make a paste.
Place salmon skin-side down on the baking sheet. Rub paste liberally over top part of salmon.
Place salmon on the middle rack. Bake for 6-10 minutes depending on the salmon thickness and your desired done-ness.
Turn oven to broil and move the salmon about 6 inches below the element. NOTE: do not step away from your oven. Watch the salmon closely and remove when it has a nicely crunchy outer layer (the sugar and spices are partial to burning).
Spoon up some rice, pull off some of salmon, and dollop that mango avocado salsa over the whole thing.

Mango Salsa

Toss all ingredients in a bowl to combine. Taste, adjust.

4 Comments

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Coconut Rice

BBQ Salmon with Mango Avocado Salsa

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