Coconut Rice (on the stove, not in a rice cooker)

Coconut Rice (on the stove top)

I first tried this recipe when having a BBQ with my inlaws. I had never tried this particular recipe before,  but I was nervous that it would not turn out...but it did!! I made a few adjustments to the original recipe on allrecipes.com, and I came up with this. It is YUMMY! A great side-dish to any chicken, beef, etc. It is really a crowd pleaser that will make you look like a fancy chef without all of the work. I give it a 10/10. Tonight we are serving it with Tai-Pai frozen chicken pot-stickers.

You can find the JASMINE rice on the rice isle.

What you need: 

• 1 (14 ounce) can coconut milk
• 1 1/4 cups water
•  2-3 teaspoon sugar
• 1 pinch salt
• 1 1/2 cups uncooked jasmine rice (you really have to spring for this particular rice, it makes the dish)

What you do: 
         1.   In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Turn on your burner and Bring to a boil over medium heat. Cover, reduce heat to low, and simmer 18 to 20 minutes, until rice is tender.   The liquid should almost be all obsorbed. 
            2.    Fluff with a fork, and serve. 
 

Balsamic Glazed Veggies

Balsamic Glazed Veggies

These are so yummy and flavorful you can add use them to as a side to many things! I eat mine with grilled chicken. 

What you need:
Approximately 2 pounds of the following (collectively adding to 2 lbs) 

• Zucchini
• Red Bell Pepper, sliced
• Baby Carrots
• Broccoli
• (any other combination of veggies you want) 
• 1/2 cup water
• 1/2 cup balsamic vinegar
• 1 tablespoon butter

I used approximately 1 sliced zucchini, 1 red bell pepper, 1/2 cup baby carrots and 1 head broccoli florets.

What you do: 

Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook for 12 minutes. Remove lid and increase heat for about 7 minutes to allow water and vinegar to reduce and glaze the veggies. They will turn a brown color and I stirred veggies about every 2 minutes. Add butter to coat veggies (I sometimes skip the butter and it is still yummy). Season with salt and pepper. 

Adapted from Rachel Ray Monday thru Friday dinner specials.