USVI-On-Line

Yes, that is it! Don't make the whole recipe though. She says it serves 6, but I would guess that it really serves at least 8, maybe 10 people. And, as I said, it does not reheat well. I used barilla no-boil noodles instead of cooking them, and they worked just fine.

making it for a crowd so it should work. thanks. can I make the day ahead and chill until ready to cook?

Yes, I think that should be fine. Basically on reheating the sauce seperates and it seems greasy. The first time around it was delicate and very flavorful.

tonight's dinner was Tialapia with balsamic butter sauce and Becky's coconut sticky rice. YUM! Why did I wait so long to make that?
Question though - I copied the recipe from here but I have zest of a lime listed twice. Are you supposed to put the lime juice in as well?

Hey mary beth what page was the sticky rice recipe on I want to make that on the rock next week
Tom

Tom, here's what I copied but I think Becky needs to correct me slightly on the ingredient list. I did add juice of half a lime but not sure if I was supposed to or not. Regardless it turned out great

Coconut Sticky Rice

1 cup jasmine rice
1 cup coconut milk
1 tsp. kosher salt
zest of one lime
1 1/2 cups water
zest of one lime
cilantro and sesame seeds to garnish (optional)

Combine all ingredients in saucepan and bring to a boil. Cover, turn heat to low, and let cook until all the liquid is absorbed, about 20 minutes.

Let stand, covered, for an additional 10 minutes before serving.

thanks

What's everyone been cooking? I need pictures!
I don't have many to share...I've been getting home too late too cook anything decent most nights. Here is an oven-"barbequed" chicken from Monday:

<a href="http://www.flickr.com/photos/28539958@N00/2381060459/" title="oven bbq chicken by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2063/238 ... b76096.jpg" width="433" height="500" alt="oven bbq chicken"></a>

Here is one for Maryanne...recognize the dips? Yummm...Wasiks! Spicy southwestern in the front, and my favorite, mango chutney, in the back:

<a href="http://www.flickr.com/photos/28539958@N00/2381060271/" title="dips by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3293/238 ... fa1424.jpg" width="437" height="500" alt="dips"></a>

I did sticky sesame chicken with rice last night. It would have made a nice picture but my camera was at the office.

This morning, I put a pork loin in a honey, hoison (sp?), ginger, soy, garlic marinade. I'll cook down the marinade to make a basting sauce and will grill it tonight and make mashed sweet potatoes.

Anyone have any ideas on seasoning the sweet mashed? Alone, they are a bit too sweet for my taste.

I like chipotle and lime juice in my mashed sweets. Not sure how that would taste with the flavors of your pork loin though.

mm. Wasik's mango chutney is a longtime favorite at this house..

I have two recent pictures. Here is a stuffed pepper that I made last week and am craving again, so making tonight. Since the thing I never liked about stuffed peppers was the rawness of the pepper, I now carefully roast and peel them whole. Then the stuffing includes crumbled and sauteed chicken sausage, to which I add onion, garlic, black-eyed peas, brown rice, pine nuts, corn, cilantro, spices...whatever you want, really. Then at the base of each pepper, I add a little fire-roasted green salsa, then the stuffing, then cheddar cheese. I bake them in the oven till hot.




Here is a blood-orange teacake I made for easter. It's made with a whole blood orange, rind and all, plus olive oil. I used blood-orange juice for the glaze, instead of lemon (which I normally use), thus the weird pink color of the glaze. I also made candied orange peel to scatter on top of it. The olive oil makes for a moist cake.

PA Girl, you could mash them with another root vegetable, such as a rutabaga. We often do a mish-mash of root vegetables; works well.

I have never made rutabaga. Do you bake it in the oven until soft/fork tender like a potato?

I spent too much time this morning debating the menu for this evening, I am just not thrilled with the combo but I have some much I need to clear out of the pantry, I am forcing myself to use the sweets.

PA girl, instead of mashing them, what about roasting them? I make a roasted sweet potato recipe that is so easy...just some butter and curry powder, and salt. Those flavors might work with your pork?

2 lbs sweet potatoes, peeled and cut into 1 inch chunks
6 tbsp butter, melted
1 tsp sweet curry powder
1 tsp kosher salt

Toss the potatoes with the other ingredients. Bake at 450 for 20 minutes, or until done.

I roast them on parchment paper to prevent sticking.

<a href="http://www.flickr.com/photos/28539958@N00/1093294703/" title="sweet potatoes, roasted curried by liamsaunt, on Flickr"><img src="http://farm2.static.flickr.com/1149/109 ... 5d3cf7.jpg" width="500" height="353" alt="sweet potatoes, roasted curried"></a>

Maryanne, that pepper looks amazing.

I second the roasting idea. Those ones look so delicious. I'm starving. Shouldn't be on this thread..


But with the rutabaga, I peel it and cut it up and boil it, then mash it with buttermilk, salt and pepper.