Coconut Hibiscus Rice

From the Blog archive: The Joy of Cooking en Mexico

Coconut Hibiscus Rice

The idea for this recipe came from Ricardo Barrios, the father of my youngest son and a Mexican native. Hibiscus flowers turn everything they are in a deep magenta color. They turn this rice a gorgous purplish pink color and impart a special, slightly tangy flavor as well. You can find these flowers at your local herb shop or health food store, or check for them in the mexican sections of the grocery store. The spanish name is Jamaica. Any white rice will work in this recipe, however, Jasmine imparts a nice fragrant touch and Arborio rice results in a creamier version.

1.5T coconut oil 

1.5c coconut milk

1.5c water

1c white rice of choice 

1/6 c dried hibiscus flowers

1/8 c dried unsweetened coconut 

1/2t sea salt

Heat oil and rice in small saucepan suitable for cooking rice. Saute together for a few minutes until rice is slightly cooked and glossy. Add water, hibiscus flowers, and salt and let mixture go to a boil. Reduce heat to a simmer and let cook, covered,  about 20 minutes or until rice is finished. Rice will continue cooking when taken off heat. NEVER stir rice while it is cooking. Rice can be fluffed after it is done cooking.

Breakfast

Chilaquiles with Kale in Guajillo Cream Sauce

Perfect Hash Browns

Special Recipe Scrambled Tofu with Spinach

Special Recipe Scrambled Tofu with Spinach

From the Blog archive: Brunch: Hash Browns, Scrambled Tofu and Green Chile Sauce

SPECIAL RECIPE SCRAMBLED TOFU WITH SPINACH

Tofu, is scary and incredibly foreign to many. It carries a certain health nut stigma with it that is hard to shake out of the mainstream headtrip. The key to tofu is in its' preparation. It is a very bland, yet adaptable food which soaks up neighboring flavors well. This recipe is a great introduction to the culinary greatness of the humble soybean curd called tofu. Try it- really- just try it!

serves 2-3

1/2 a block of firm tofu, crumbled

1-2T Tamari (or soy sauce)

2 cloves garlic, minced

2 cups fresh spinach, chopped

1 roma tomato, diced

2T nutritional yeast

2t curry powder or 1t tumeric powder

In a thick bottomed medium saucepan or skillet add all ingredients. Stir frequently while cooking over a medium low heat for 5 minutes. Scrambled tofu is ready when you smell the garlic aromas being released and the spinach is fully wilted. Swiss Chard or Kale can be substituted for the spinach.

Perfect Hash Browns

From the Blog: Brunch: Hash Browns, Scrambled Tofu and Green Chile Sauce

THE BEST HASH BROWNS

There is an art to making the perfect hash browns AND they must be crispy, fat free is just not an option. Served smothered in homemade green chile sauce and with my special recipe scrambled tofu, you've got all the protein and nutrient bases covered.  

serves 2-3

2 medium whole Russet or Yukon Gold Potatoes

1 green onion minced

3T Olive oil, Safflower oil, or Coconut oil

sea salt and fresh cracked pepper

Steam potatoes for 10-15 minutes. Potatoes should not be overcooked, they should be slightly undercooked so that they can be grated with a cheesegrater without falling apart.

Heat a skillet over medium heat, add oil of choice to heat up as well. The best skillet is an Iron skillet. An iron skillet makes the crispiest potatoes- nothing compares.Teflon is just gross and toxic, and thin saute pans don't crisp the potatoes as well.

Grate potatoes with a cheese grater.

Add potatoes to heated oiled skillet in a thin layer. Top with green onions and add sea salt and pepper to taste. Cook until bottom of potatoes is crispy- about 5 minutes. Flip once and crisp the other side and cook until this side is crispy.

The trick with perfect hash browns is to let each side get fully cooked and crispy. Don't stir them or bother them at any time. Let them sit and do their crispy magic. They should only need to be flipped once.

Preparation and Roasting of Peppers

PREPARATION AND ROASTING OF PEPPERS

 Place Chiles over a gas flame or on a BBQ grill and roast until the skin is burnt. Alternatively, chiles can be placed in an over or the broiler @ 450 degrees. Make sure to rotate chiles so all sides are roasted. Place in a plastic bag after roasting for 20 minutes or so which helps the skin to come off. The final step is to carefully peel off the skins. Doing this under running cold water is helpful and it is OK if all of the skin is not removed. Make a small slit in chile and clean out all seeds. Be very carefully when handling the chiles so as not to tear the chiles flesh. Leave the stems on them as well. Peppers prepared correctly have on slit for stuffing the filling and no seeds and few skin left on the flesh.

Entrees

Classic Chile Relleno in Herbed Red Pepper Tomato Sauce

Beer Battered Squash Blossoms with Herbed Garden Tomato Sauce

Summertime Spring Rolls

Do it Yourself Sunshine Veg Sushi

 Garlic Mashers and Cheddar Stuffed Poblano Relleno 

in a Tomatillo Basil Cream Sauce

Banana Leaf Wrapped Tamales

Garlic Mashers and Cheddar Stuffed Poblano Relleno in a Tomatillo Basil Cream Sauce

From the Blog archive: The Joy of Cooking en Mexico

POBLANOS RELLENOS IN TOMATILLO BASIL CREAM SAUCE

 The richness of freshly roasted Poblano Chile combines lusciously with a tangy cream sauce creating a unique dish of global fusion flavors. Begin this recipe by preparing every separate recipe first. It is possible to multitask and do them all around the same time. Once the sauce, filling, and poblanos are prepared follow these steps to putting everything together. 

5oz sliced cheddar

1 recipe Mashed Garlic Potatoes

1 recipe Tomatillo Cream Sauce

5 roasted poblano chiles

Pomegranate Seed, Pistachios, and Fresh Mint Garnish

Very carefully, stuff Poblanos with cheddar cheese and about 1/2 cup of potato filling for each poblano. Put tomatillo cream sauce into a medium sized saucepan, then place poblanos, slit side up, into the saucepan. It is Ok if they are crowded together. Cook for 10 minutes, covered, over a medium low heat. Serve Poblanos over Coconut Hibiscus Rice with fresh Avocado and salad.

!BUEN PROVECHO!

TOMATILLO BASIL CREAM SAUCE

This is an amazing sauce that can be used in various ways. It makes an excellent enchilada sauce or can be smothered over breakfast potatoes and eggs. It can be sauteed with vegetables and shrimp for a mexican fusion seafood dish served over rice.

15 tomatillos, husked and cleaned

2 cloves garlic

1 small spring onion with onion greens

1/4c each fresh basil and fresh cilantro

2t sea salt

2T sour cream

Cook tomatillos in boiling water for 5-7 minutes- just until they turn a lighter shade of green. Be careful to not let them overcook which turns them into a yellowish brown color. Place cooked tomatillos in blender with all other ingredients and puree. Cook over low heat for 5 minutes in small saucepan.

GARLIC MASHED POTATO FILLING

A simple, yet versatile filling for more than just Poblanos Rellenos. Try as a filling for enchiladas or Flautas as well.

3 medium sized potatoes, peeled

2 cloves garlic, minced

1 small spring onion and onion greens, minced

1T olive oil

2t sea salt

1/2t black pepper

2T sour cream

Boil or steam potatoes until mushy- about 20 minutes. In small saucepan, saute onions and garlic in olive oil  for 2-3 minutes until lightly browned. Turn off heat. Place potatoes, garlic, onions, sea salt, pepper and sour cream in a bowl and mash until creamy.