Island Rice ~Version #1

Island Rice (Bog)

Ingredients:
1 can Coconut Milk, 13.5oz
1 can pineapple tidbits, 8oz, drained reserve juice
1 can Black Beans, 15oz, drained & rinsed
water
1/2 tsp. Nutmeg
1 tsp. whole fennel seeds
1/2 red pepper, small diced
1 carrot, small diced
1/2 sweet white onion, small diced
1 cup whole kernel yellow corn
1 cup white rice
3/4 lb. meat, ground turkey/chicken/pork sausage
salt & pepper to taste
1 small/medium tomato, small diced

Directions:
1.) Prepare vegetables. Having everything ready makes this dish take no time.

2.)Cook Rice: (You are using a basic rice recipe just using a different cooking liquid, it does make a difference in a dish)
Measure out 1 cup white rice, set aside
Measure coconut milk you have to add water enough to make 2 cups.
Cook in small pot in medium/high heat until the coconut/water mix just boils. Add nutmeg & about 1 tsp salt.
Add rice and stir gently, bring back to a boil and cook for approximately 10 minutes. (You MUST watch the rice since you are using a milk mixture, Watch it or you will Scorch/Burn it).
Check after 10 minutes stir gently just to check the rice on the bottom is not sticking too much, a little resistance in expected.
turn the rice onto a low/medium heat and cook for about 5 more minutes covered, then turn off and let set until you are finished with the rest of the dish.

3.) In a larger frying type pan heat on almost high heat. Heating your oil(s). toss in a pinch of onion when it starts to sizzle, throw in the Peppers, Carrots, & Onions. Salt to facilitate the softening process, draw out the flavors and marry them in the oils. Add your Fennel Seeds
Get a good sautee going it take about 5 mins for small diced items. Add your meat in pinches to the top of your vegetables, Stir fry until the meat is just done.
Add Beans & Corn and stir. Turn down your heat to Medium. Add Pineapple and 2 Tbsp of the juice. Stir just to mix.
Add rice, it may look sticky on the top but it will be fine inside. Even add the few lightly brown pieces in the bottom.Gently, Fold the vegetables into the rice until just mixed, add tomatoes on top let set just 1 min more, remove from heat and serve.

I plan to experiment with this and a habanero pepper added to the rice cooking.
Serve with Sweet Potato Chips and hot sauce. This could be made Meatless as well to suit your diet.

Tofu Tacos

I know you all have done a Taco Night
Change it up every now and then or make a forever change

A Smart Food Swap was mentioned in an earlier Blog
So we had to try it out
It was a WINNER in our house
No Taco Flavored Tofu was left over (Big Smile)



Ingredients:
We used a prepackaged Taco Seasoning Mix
1 Package of Extra Firm Tofu, Pressed it ourselves for about 2 hours
3 Roma tomatoes, dices
1/2 white onion, diced
sharp cheese, grated
Lettuce, shredded
3 carrots, shaved into ribbons
1 avocado, peeled and thinly sliced
1 Tbsp lemon juice
Corn tortilla shells, Hard or Soft

Salsa if you like
hot sauce if you like

Directions:
Pressing Tofu: Open package discard water. We replaced plastic film
and placed a 12oz can on top and put back into the refrigerator
while we went to pick up the kids.



Prepare the other toppings when you get back leave the lettuce for last.
Chop Lettuce With A Plastic Lettuce Knife to prevent Discoloration
When preparing the avocado toss in the lemon juice to prevent browning.

Tofu crumbles: discard water from pressed tofu. Place on a cutting board
and crumble with a fork (Easy)

Then prepare Tofu in a pan with just a touch (2 tsp) of oil to sizzle
(I used bacon grease)and flavor. Then to Taco Seasoning Directions on the package.
No need to drain oil, I did add only half the water directed on the package.

We served with Cuban Style Black Beans & Rice
Cook on Med Heat
We had about 1 c leftover cooked white rice
we added 1 can refried black beans and mixed in about 1/2 c water
Watch this don't let it get away this will burn to bottom of pan.
stirred until smooth and put in 1 1/2 Tbsp Garlic powder.
Let it heat through. Fast & Easy a great side for Tacos.



This recipe and more will be in our <i>Upcoming Cookbook

Your family will love it and you'll love the fact you're Feeding Them a Healthier Meal
Look up more Tofu Exchanges it's an amazing food.

Mystery Nut No Bake Cookies

Mystery Nut No Bake Cookies
Makes about 24 1" Balls



1/2c coconut oil
2 tbsp peanut butter
4 tbsp corn syrup
1 1/3 c plain rolled oats
1 square ramen noodles, very well broken down.
2oz. Garden of Life Raw Protein powder Chocolate

Mix together coconut oil, peanut butter & corn syrup until well blended and smooth.
Add Raw Protein Powder, and stir until all is blended in.
Add Oatmeal and Ramen noodles, stir until everything is covered. Everything should be off the walls of the mixing bowl as well. (No Waste)
Scoop out into 1 tsp or 1" balls and place on waxed paper on cookie sheet.
Set in the refrigerator about 30 minutes.
The coconut oil will set making your cookies beautifully opaque.

I served these to a couple neighbors, who loved them but were totally confused about what kind of nut I had used. (The Crunch is from the Ramen)

Watch for more recipes as I tweak some flavors in similar no bake recipes. These are quite vegan, and uses no electricity so you're in the Green ;)

We're exchanging the regular peanut butter for cashew butter next time, adding chopped pistachios, and chopped dries cherries. Watch for them...I may back down to 3 tbsp. sweetener as well. What to call themmmm....