Quick Coconut Lemongrass Rice

Coconut Lemongrass Rice

As previously discussed, I LIVE for Asian food!  So, I'm always looking for a way to add a little Asian fusion to my favorite foods. 

My latest experiment?  I replaced the water in my rice cooker with coconut water.  It was amazing!

To do this yourself, pair raw jasmine rice with coconut water (I live at high elevation, so I do one cup of rice to 1-1/4 cups of coconut water) and lemongrass. 

Cook as usual, and then pan fry with scallions, salt and pepper.  Then I topped with some edible violas from my garden and some lime for added flavor.  YUM!

Lemongrass is very easy to grow and smells amazing.  Plant it by seed in the Spring, and harvest when the shoots get about as large as a green onion.  Pull from the root and shuck off the grassy exterior until you have nothing but the soft white reed core showing. This is the edible part.  Soak or boil in water to soften before using.

This coconut lemongrass rice is delicious with a twist of lime!

Super Yummy, All Natural Granola Bars

Just in time for summer snacking--or maybe a little early for Back-to-School--I found this recipe for homemade granola bars (YUM!) and I just had to try it.

Why make your own granola bars?

• Easy-peasy
• Much more delicious
• Very filling
• You can cut them into mini-calorie portions
• You can supplement them for a healthy dessert
• They are no-bake
• You can make them minus the nasty ingredients (like raisins...YUCK...I hate raisins in my granola)

The recipe calls for 2 cups of granola.  I outdid myself by making my own granola, but turns out it's pretty easy.

Homemade Granola

Ingredients: 
2 1/2C rolled oats
1C assorted nuts (I used almonds and pecans)
1/4C seeds (whatever kind you like...I was out so I doubled the sesame seeds and flax seeds)
2TBSP sesame seeds
2TBSP flax seeds
1C coconut (shredded sweetened)
1/2 TSP Cinnamon
1/2TSP Nutmeg
1/2TSP Allspice
1/8 tsp salt
1/2C coconut milk or oil
2TBSP lowfat butter (melted butter)
1/4C honey

Combine wet ingredients (milk/oil, melted butter, honey) in a large bowl and mix well.  Add spices (cinnamon, nutmeg, allspice, and salt) and mix well.  Stir in seeds, nuts and oats and mix well.

Spread granola mixture on a greased (or lined with parchment paper) large baking sheet and cook at 350 degrees for about 20 minutes until golden brown.

Homemade Granola Bars

Ingredients:

4 tbsp. (1/2 stick) unsalted butter or coconut oil 1/4 cup packed light brown sugar or brown rice syrup 1/4 cup honey 2 cups plain granola 1 cup rice cereal (Rice Krispies, etc.) 1/4 cup semisweet chocolate chips 1/4 cup peanut butter chips - See more at: http://backtothecuttingboard.com/dessert/no-bake-chewy-granola-bars/#sthash.AOOM7IaC.dpuf

4TBSP lowfat butter or thick, canned coconut milk (I used coconut milk)
1/4C brown sugar
1/4C honey
2C granola
1C cereal (like Rice Crispies or Chex...I've even used Frosted Flakes)
1/4C chocolate chips

4 tbsp. (1/2 stick) unsalted butter or coconut oil 1/4 cup packed light brown sugar or brown rice syrup 1/4 cup honey 2 cups plain granola 1 cup rice cereal (Rice Krispies, etc.) 1/4 cup semisweet chocolate chips 1/4 cup peanut butter chips - See more at: http://backtothecuttingboard.com/dessert/no-bake-chewy-granola-bars/#sthash.AOOM7IaC.dpuf

4 tbsp. (1/2 stick) unsalted butter or coconut oil 1/4 cup packed light brown sugar or brown rice syrup 1/4 cup honey 2 cups plain granola 1 cup rice cereal (Rice Krispies, etc.) 1/4 cup semisweet chocolate chips 1/4 cup peanut butter chips - See more at: http://backtothecuttingboard.com/dessert/no-bake-chewy-granola-bars/#sthash.AOOM7IaC.dpuf

Line or grease a shallow baking sheet.

In a large saucepan over medium heat, combine butter/milk, brown sugar and honey and stir until liquid (about two minutes).  Remove from heat. Slowly stir in cereal and granola and mix until well-combined.

Spoon mixture onto baking sheet and use a rolling pin to flatten to desired thickness.  Let cool for about 5 minutes and then press chocolate chips into the surface using a spatula.  Cool in the fridge for another 5 minutes and them slice into bars using a sharp knife.

Combine butter, honey and brown sugar in a large saucepan over medium heat. Stir until the butter is melted. - See more at: http://backtothecuttingboard.com/dessert/no-bake-chewy-granola-bars/#sthash.AOOM7IaC.dpuf

4 tbsp. (1/2 stick) unsalted butter or coconut oil 1/4 cup packed light brown sugar or brown rice syrup 1/4 cup honey 2 cups plain granola 1 cup rice cereal (Rice Krispies, etc.) 1/4 cup semisweet chocolate chips 1/4 cup peanut butter chips - See more at: http://backtothecuttingboard.com/dessert/no-bake-chewy-granola-bars/#sthash.AOOM7IaC.dpuf

Related articles

• One Hour and 30 Dollar Craftsman Garage Door Makeover

A Kind of White Trash Weight Watchers Recipe

As mentioned in an earlier post, as a kid there were certain things we were never allowed to eat: hot dogs, meatloaf, and sloppy Joe's...to name a few.

So in my college days, I sort of fell in love with some of this unsophisticated "white trash" food.  As it turns out, my mom was probably right not serving these foods, which are often high in fat and have all sorts of mystery ingredients.

But three years ago, on my first go with Weight Watchers, I discovered Turkey Sloppy Joe's, which made me feel like I was "cheating" on my diet, while actually being really low in points.

So, here's a white trash, low-in-points version of the turkey sloppy Joe, inspired by a Pillsbury commercial for the "Unsloppy Joe."  With a three-year old in the house, this recipe was a hit.  Plus, placing the Joe in a roll really helps control portions, and makes for a great work lunch the next day.

Lower Fat, Unsloppy Turkey Joes

Effort Meter (1 to 5): 2

Delicious Meter (1 to 5): 3.5
 
Serving Suggestion: Make with a large salad to complete the meal.

Weight Watcher Points - About 5 Weight Watcher Points per Joe (1/4C of Turkey - 2.5pts plus Crescent - 2.2pts plus cheese/tomatoes).

Ingredients:

1Lb Lean Ground Turkey
1Tube Reduced Fat Crescent Rolls
1Packet of Sloppy Joe Mix
1Can of Tomato Paste
Chopped Onion and Garlic (Optional)
Shredded Mozzarella Cheese 

Instructions:

1. Cook turkey until browned in a skillet.  Drain.
2. Add Sloppy Joe Mix, Tomato Paste and follow instructions on sloppy Joe packet.  Finish off by adding chopped onion and garlic, if desired.
3.  On a baking sheet, stretch out individual crescent rolls.
4. In each crescent, add about 1/4C of turkey Joe mix, top with a light sprinkle of cheese, and then wrap up crescent until sealed like a burrito. 
5. Cook according to crescent roll instructions.

Related articles

• "Book-Casing the Joint"
• Christmas Gift Idea: Homemade Irish Creme
• 100th Post - Red and Green Blue Cheese Cabbage Salad
• Playing Hostess: Christmas Holiday Luncheon

7 Days of Thanksgiving Recipes - Sage Sausage Stuffing

My husband helps with the stuffing every year because he's the only one that won't eat it while he's cooking it.

Whoow!  It's been a long seven days of recipes.  Last one. This is a modified version of my mom's recipe.  I highly recommend stuffing half in the bird and cooking half in the oven to let your guests choose juicy or crunchy.  I knowing stuffing the bird is now considered "taboo", but seriously?  Is there anything better?

Mushroom Sausage Turkey Stuffing (1/2 in the bird)

Ingredients

1 Lb of Fresh Mushrooms, sliced
1 Lb of Sage-Flavored Sausage

1/2 Loaf of 12-Grain Bread of Bread of Choice, cubed
2 TBSP Olive Oil
2 TBSP Butter
2 Shallots, chopped
2 TBSP Garlic, minced
1/2 Onion, chopped
6 Celery Stalks, sliced
1/4 C fresh Parsley, chopped
1/3 C Mixed Fresh Herbs (sage, thyme, oregono, rosemary; light on the sage and rosemary because they can be overwhelming), chopped
1-1/2 C Walnuts
1 1/4 TSP Sea Salt
1/2 TSP Pepper
3 C Chicken Broth

Instructions

Brown Sausage in a pan.  Drain and set aside. Add Butter and Olive Oil to a large pan or wok and heat over Medium-High Heat.   Stir-fry Garlic, Shallots, Onion, and Celery.  Add Mushrooms.  Add Parsley, Herbs, Salt, Pepper and mix well.  Add Sausage, Walnuts, and Bread Cubes.  Toss in pan until bread is slightly crispy.  Add Broth and mix well.  Add half to your bird, and reserve the other half in an oven-safe dish to bake later.

Lettuce Wraps (Like PF Changs)

This is the recipe I most often get asked for by others who have had it at our house. While it is a great recipe for game night, a light lunch, or Asian dinner, my dad wanted to give it a try as a lunchtime appetizer for Thanksgiving. The only problem is, we filled up on delicious appetizers and had to push back dinner.

 

The lettuce wraps have a lot--I mean tons--of ingredients.  But the good news is, they are super simple to make once you mix everything together.  I suggest making extra "Special Sauce" and saving it so you can make more lettuce wraps anytime on the fly.


Lettuce Wraps (like PF Changs)

Ingredients

The Guts:
3 TBSP High-Temperature Oil
2 Chicken Breasts (boiled or sautéd; you can also opt for pork or beef).
1 C Water Chestnuts
2/3 C Mushrooms
3 TBSP Chopped White Onions or Green Onions
1 TSP Minced Garlic
1 Head of Soft-Leafed Lettuce (like Butter or Arugula)

Special Sauce:
1/4 C Sugar
1/2 C Water
2 TBSP Soy Sauce
2 TBSP Rice Vinager
2 TBSP Ketchup
1 TBSP Lemon Juice
1/3 TSP Sesame Oil
1 TBSP Hot Chinese Mustard
2 TSP of Water
2 TSP Garlic Chili Sauce (To taste; if you have a sissy mouth, don't add any.  If you like the fire, add the whole 2 TSP.  This stuff is HOT!)

Stir Fry Sauce:
2 TBSP of Soy Sauce
2 TBSP Brown Sugar
1/2 TSP Rice Vinager

Instructions

Boil or sauté your chicken breasts, beef, or pork.  Chop into small pieces, about the consistency of taco meat.  Slice your water Chestnuts, Mushrooms, Onions, and Garlic.

Mix together Stir Fry Sauce.

Add High-Temperature Oil to your wok and heat over high heat.  Add Chicken, Water Chestnuts, Mushrooms, Onions, Garlic and Stir Fry Sauce and stir fry until soft on inside, crispy on outside.

Mix together Special Sauce (I use a mason jar so I can shake it up well and save the excess for later).

To make wraps, take a piece of lettuce, add the meat mixture, and top with special sauce.

New Recipe - Grilled Chicken Francese-Style

Grilled Checken Fancese-Style with Roasted Sweet Potatoes

I made this Grilled Chicken Francese-Style (inspired by the recipe in the Oct issue of Family Circle).  I chose it because it is 356 calories but looked way more scrumptious than that.

You can check out the recipe here.  I suggest adding mushrooms to the sauce as I did.  I also don't like polenta, so I went with roasted sweet potatoes on a bed of greens instead.  Also very delicious.  You can find that recipe here!

I'm beginning to think that sweet potatoes are getting an unfair reputation.  I've cooked them twice now and I heart them!  Or maybe I just heart the olive oil I put on them. 

Related articles

• Garden Stuffed Sweet Potatoes (lissasdelights.wordpress.com)