Monday, June 8, 2015

Super Simple Sticky Rice Pudding

Sticky rice with a separate coconut syrup.
Found at Ao Nang, Thailand.
Sticky rice with mango - my kids LOVED it in Thailand. But, most Thai restaraunts we've visited (okay all!) do not serve this delicious dessert. So, sometimes you need to make it happen at home.

While sticky rice itself has a sweet taste, making a separate syrup can be a bit time consuming and create more mess. So, I wanted to make it a bit easier and hopefully just as tasty. Making it as a pudding in a rice cooker or crock pot means you can basically forget about it while you go about the rest of your cooking or hanging out with the family!

Read about our visit to Thailand here.

We didn't have a glutinous rice, and really, I wash rice for arsenic reasons anyway, so even the most glutinous of rices will be a bit less sticky for me anyway!

Ingredients for sticky rice:

1 cup rice
1 can coconut milk (don't use low fat!)
1 can of water
1 tsp vanilla
1/2 c natural cane sugar 
Nuts of your choice (optional)

Making sticky rice:

In a rice cooker or crock pot:

Rinse rice. Add all ingredients and set for the "white rice" setting. Add milk at the end if you want it thinner, and mix well, or let it be!
On the stove:

Rinse rice.

Add coconut milk to the rice, using the same can you can fill it with water and use that to get more of the coconut milk fat out. Stir. Add other ingredients, bring to a boil. Stir well, place a cover on it and put it on extremely low heat. Stir to prevent burning, every 5-10 minutes. Cook until liquid is absorbed and rice sticks together, around 40 minutes. 

Serve with fruit. If you want it more sweet you can drizzle honey or real maple syrup atop it! If you used actual "sweet" Thai sticky rice, you may not need it!

Which fruit would you serve with this sticky rice?

Wednesday, November 12, 2014

Coconut Prawn Curry - Goan Inspired with Vegetarian option!

Coconut Prawn curry, with potatoes makes for a super savory with a splash of tang. This is great for a cool winter evening!

1/2 lb (250 grams) prawns
(shelled and de-veined)
Salt to taste
2 chopped red onions
2 Tbsp butter
1 tsp coriander
1 tsp cumin seeds
1/2 Tbsp turmeric
1 tsp red chili powder
1 shake (1/2 tsp) ginger powder
2 boiled potatoes
1/2 cup coconut milk
1/8 cup vinegar

Instructions for making coconut prawn curry

Shell and de-vain your prawns.
Take half of the above spices (coriander, cumin, turmeric and red chili powder) and sprinkle it over your rinsed prawns.
Add a spoon of vinegar and mix well. Set this aside. You can do this in the morning to save time and place, covered, in the fridge.

Next, take your butter and melt it in a heavy pan.
Place the sliced onions and cook them until they begin to caramelize. Add in the rest of the spice mix from above (coriander, cumin, turmeric, red chili powder and ginger powder.) Mix well.

Add in the coconut milk and keep the heat on low until it combines well. This will take a nice slow 15 minues if you'd like, but if you're in a hurry 2-3 minutes is fine.

Add the potatoes, which should be almost fully cooked.
Bring to almost a boil, add prawns.

Garnish with fresh coriander leaves. Salt to taste (some people prefer to salt the prawns while marinating as well).

Serve this with either jeera rice or indian bread like naan.

Make this vegan! Substitute the prawns (shrimp) and instead using tofu or any other vegetable and using coconut oil or other oil instead of butter.

Video - Making a paratha (egg)

While in Singapore, we stopped for Breakfast at a nearby shop. It wasn't exactly streetfood, but it wasn't a restaurant either.

Check it out!

No, I can't say I can make this myself! WOW!

Thursday, October 9, 2014

Cooking with organic sun butter + coupon +affiliate

Peanut allergies seem to be the norm. But, we all know how EASY peanut butter and jelly can be for your kid's lunch.

An alternative is sun butter! Sun butter come from a seed so it is allergen friendly!

Click the image below to download a coupon for $1.00 off your purchase of any of the below sun butters! Plus, each time you download it, I get a few pennies to help keep this website running. Thanks!

5 Ways to Use Sunbutter

  1. Sunbutter sandwiches
  2. Sunbutter for apple slice dipping
  3. Sunbutter no-bake cookies
  4. Sunbutter and crackers
  5. Sunbutter on a spoon, directly into your mouth :)

What have you made with sun butter?

Thursday, September 25, 2014

Easy Home-Made Spaetzle Recipe

Living in India, I sometimes have enough of bhaji and chapati. The fact that I'm not a fan of rice means, at times I need some continental or western food. Today I made Spaetzle and it was delicious! Here's the recipe I used. 

This part is vegetarian, but uses egg. I did have a non-veg side (on the top there) that I used to mix in. Watch for that recipe soon!

Recipe for 2 adult servings or 1 adult and 2 kids.

For the "noodles"

1 cup white flour
1/2 tsp baking powder
1 tsp salt
1/4 tsp nutmeg
1/2 c milk
1 egg
Dash of black pepper

For topping 

1/4 c butter
Cheese to taste
Black pepper to taste

Boil a large pot of water

Mix dry ingredients, sifting the flour if necessary...
Add milk and egg slowly and fold in gently. Mix well by hand.

Over boiling water use a colander and hand press the mixture through and into boiling water.

When the spaetzle floats up use a slotted spoon to take it out.
Place into a frying pan of melted butter.
Add additional spaetzle as you go, avoiding placing your sweat in with it 
Keep flame on low.
Add cheese and plate! 

Monday, July 28, 2014

Mint Pea Soup - quick after school snack

Do you need a five minute healthy snack for your Kodak look no further than this recipe using frozen peas and fresh mint.


1 cup frozen peas
1 handful rinsed, fresh mint
1 tbsp butter
Black pepper
Salt (to taste)

Rinse tour peas to remove any ice. Cover with fresh water (filtered if you are in India).

Bring almost to a boil and add mint and butter

Use an immersion blender to make to a soup.

Add salt and pepper to taste.

Alternatively you can refrain putting in the butter and pour off the water. Mash the peas and add butter salt and pepper.

Serve with bread or mini breadsticks.  Of course a spoon can also be used!

Garnish with cheddar or other cheese if you wish.

Sunday, June 8, 2014

Infusing vegetables into your pasta water

The difference between plain water and a vegetable stock for your pasta can be powerful. There are very few calories but it increases nutritional value and taste.

Tips for cooking vegetables

Trace minerals from vegetables aren't lost when you use the vegetables. If you have a picky eater, this will help them "taste" the vegetables and maybe even desensitize them to the taste over time.

Simply add vegetables that you will use in your sauce or as a side vegetable and add it to your pasta water. Some vegetables fall apart with a lot of boiling so you may add the vegetables with the pasta. This will blanch the vegetables as well as give taste to your pasta.

In addition, remember to keep the pot covered to keep the nutrients from floating off into the air.

Don't waste the water!

Additionally, if you don't use the water for future broth, you can at least cool it and add it to your plants, rather than plain water. Reduce, re-use, recycle.