Coconut Rice

Posted on by a chef's wife
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Coconut Rice

A simple treat that can be prepared while making dinner. This recipe is great served with fruit on top – citrus salad with orange blossom water, and coconut garnish is featured. Mango, pineapple, and papaya would be great too. Even sliced bananas with pecans or almonds. 

  • Author: a chef’s wife
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
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Ingredients

1 can coconut cream
1 cup basmati or jasmine rice, rinsed
pinch of salt

Instructions

On medium high heat, in a sauce pot, combine the coconut cream, rice, and salt. Stirring occasionally, bring to a boil. Once boiling, turn heat low, and continue stirring occasionally for ten minutes. Cover the pot for an additional five, stirring once or twice. 

Notes

Leftovers can be stored in the fridge in an airtight container for about a week. This can be served hot, cold, or room tempture

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Pesto

Posted on by a chef's wife
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Pesto

In the words of Ina, store bought is fine, but homemade is better, and there is no exception with pesto. 

Scale

Ingredients

3 T pine nuts
2 garlic cloves
pinch of salt
3-4 oz of basil leaves 
1/4 c parmesan cheese
1/4 c – 1/3 c extra virgin olive oil

Instructions

In a small, dry sauté pan, on medium heat, toast the pine nuts for a few minutes, tossing every minute or so, so they don’t burn.

In a food processor, pulse the pine nuts, garlic, and salt together. Add the basil, and parmesan cheese. Once combined, set the food processor to on, and slowly drizzle in the olive oil.  

Notes

 – Store your pine nuts in the freezer when not using. 
 – Pesto can be frozen for six months, store your leftovers there. 
 – Pesto is great on pizza, garnish for soup, salads and more

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