Sunday, April 17, 2011
Rice Pudding with Coconut Milk
1 cup jasmine rice
1 14 oz. can cocnut milk
14 oz. water (use the can!)
1/3 cup brown sugar
Pinch of salt
3-4 tablespoons Sweet or Coconut Dukkah
Soak the rice in water for 30-60 minutes.
Drain, rinse and place in medium size pot.
Add coconut milk, water, brown sugar and salt to rice and stir.
Bring to a boil over medium-low heat, cover and turn to low.
Stir rice every so often.
Turn off heat after about 18 minutes.
Rice should be soupy, but very soft.
Stir in Oregon Dukkah and serve.
Serving suggestions – good with sliced fresh bananas or mangos. Really good with caramelized bananas!
Serves 6 – 8 people.
2 Tbs. unsalted butter
2 - 3 Tbs. brown sugar
2 bananas - sliced in 1/3" thick slices
2 Tbs Coconut Oregon Dukkah
1/2 of fresh lime
In a medium non-stick skillet melt butter over med-low heat.
Add banana slices and fry until the butter starts to bubble.
Carefully turn bananas and sprinkle with brown sugar.
Cook for 2 minutes until the butter & sugar caramelize, watch closely so it doesn't burn. Sprinkle with Oregon Dukkah.
Squeeze fresh lime and serve over rice pudding.
Monday, April 11, 2011
We found this recipe at “Anja’s Food 4 Thought” Blog…
And thought you might like it.
You’ll be planting pumpkins and squash soon…
And have had fair advance warning!
2 cups cubed pumpkin or butternut squash
1 teaspoon olive oil
1/2 teaspoon salt
2 cups green beans, trimmed and cut in halves
3 spring onions, chopped
1/4 cup crumbly goat cheese
salt and pepper to taste
2 tablespoons dukkah (we recommend Zesty or Smoky Hot Oregon Dukkah!)
Preheat oven to 375F.
Place cubed pumpkin on a baking sheet.
Drizzle with olive oil and season with salt.
Coat the pumpkin evenly coated and spread it out in one layer.
Bake for about 20 minutes or until cooked (turn over half way through).
Steam or boil the beans for about 3-5 minutes, until cooked.
Plunge beans into cold water to and stop the cooking process and drain.
In a large bowl, combine the oven roasted pumpkin with the green beans.
Toss with Oregon Dukkah.
Sprinkle with chopped spring onions and goat cheese.
Season to taste with fresh ground pepper.
Serve warm or at room temperature.
Friday, April 1, 2011
Found on Prospect: The Pantry blog...
...you dip the bread in olive oil and then in the dukkah (or add the dukkah to the oil) and spoon on the carrot puree. Honestly, the carrot puree is fabulous on its own and I could imagine skipping the bread and oil and simply adding the spice and nut mixture straight into the carrots. Or skipping the carrots and piling the dukkah on bread dipped in olive oil.