Posted in /Cooking/Entrees/Poultry on Saturday, December 10, 2016
Citrus is such a nice way to marinate poultry.
Posted in /Cooking/Desserts on Saturday, December 10, 2016
2 cups uncooked sticky white rice, rinsed
1 can coconut milk, divided
1 3/4 cups water
1/2 tsp salt
2 ripe mangoes, peeled and sliced length wise
- Place water, coconut milk and salt in medium saucepan. Mix well to break up coconut cream.
Bring to a boil and stir in rice, lower heat to simmer.
- Cover and simmer for 15-20 minutes or until most of the liquid is absorbed.
Remove from heat and allow to sit, covered, for another 5 minutes. Cool to touch.
- Slice mango into thin, long strips.
Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of nori over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of the nori empty at the bottom.
- Arrange strips of mango across the center of the rice. Lift the mat, and roll over the fruit once and press down. Unroll, and then roll again towards the exposed end of the nori sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
- Use a sharp wet knife to slice the rolls into 1 inch sized pieces. Serve cut side up.
Posted in /Cooking/Entrees/Seafood on Saturday, December 10, 2016
When I need a quick dinner this is what I make. I always have a filet of trout in the freezer and it thaws quickly in cold water in the sink. This recipe comes together in 30 minutes.
Posted in /Cooking/Entrees/Vegetarian on Saturday, December 10, 2016
This is a basic sushi method and it works for any fillings such as the those in the California roll.