Rice Pudding with Coconut Milk

Rice Pudding with Coconut Milk

Ingredients:
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

Preparation:
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.

Caramelized Bananas

Ingredients:
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

Preparation:
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.

Dukkah Spiced Pumpkin Salad

~photo from "Anja's Food 4 Thought"

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!

Ingredients:
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!)

Preparation:
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.

Carrot Puree with Egyptian Dukkah

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.

Lemon Avocado with Dukkah on Pita Bread

~photo & recipe from http://www.amazingsandwiches.com/

A super simple tasty mid-day treat, whip it up in 5 minutes flat for green happiness.

Recipe
1/2 pita bread
3 oz avocado
1 tbs lemon juice
3 tbs fresh cilantro.
1/4 tsp salt
a pinch of pepper
1 1/2 tbs dukkah

Heat the pita bread in the oven at 350F or in a toaster until it’s warm but not crunchy.

Chop or mash the avocado and blend in the lemon juice, salt and pepper.
Chop the cilantro and add to the mix.
Place the mix on the bread and sprinkle the dukkah on top.
Enjoy while warm.

Sweet Corn with Dukkah & Garlic Butter

Plump, sweet kernels that burst in your mouth, melted butter waiting to be licked from your lips — is there any greater pleasure than corn on the cob?

Preparation Time: 5 - 10 minutes

Cooking Time: 15 minutes

Ingredients (serves 4)

1 1/2 tbs soften butter

1 - 2 tbs Zesty Oregon Dukkah

1 small garlic clove, finely chopped

4 sweet corncobs, husks intact

Preparation:

1. Combine softened butter, Oregon Dukkah and garlic in a bowl. Season with salt and pepper.

2. Rinse the corncobs and place them in a shallow microwave-safe dish. Cook in microwave on high for 12 minutes or until tender. Set aside for 1-2 minutes to cool. Remove husks and silk.

3. Place the corncobs in a serving dish and spread with the butter mixture.

If you like to grill, here is another option. Carefully remove the silk from the ears but leave the husks on. Soak the ears for about 10 minutes in water. Place the corn on a hot grill, turning two or three times every 5 minutes. Remove the corn from the grill. Be careful removing the husk, as they will be hot. Spread the butter mixture on the corn and enjoy!

Dukkah Salmon Skewers

Found this salmon recipe at the "Dinner With Julie" blog...
She describes it as "like candy on a stick".

Dukkah Salmon Skewers

Ingredients

• 1 1/2 lbs. salmon filet
• 1/2 cup honey or maple syrup
• 1/4 cup soy sauce
• 2 Tbsp. lime or lemon juice
• 1 Tbsp. finely grated ginger
• Dukkah (We recommend Coconut Oregon Dukkah or Zesty Oregon Dukkah)

Preparation

• Cut salmon into big bite sized pieces.
• Combine the honey, soy sauce and lime juice in a bowl or large zip-lock bag.
• Add the salmon and stir or shake to coat well.
• Cover (or seal) and refrigerate for 24 hours, (at least one hour)

When you’re ready to cook the salmon.

• Thread each piece of salmon onto a bamboo skewer that has been soaked in water for at least 10 minutes.
• Grill over high heat for a couple minutes per side until just cooked through (or broil for 3-4 minutes).
• Don’t overcook them or the salmon will dry out.
• Place the Dukkah mix in a shallow dish
• Dip one side of each salmon skewer in the Dukkah to coat (or sprinkle over them).

Serve immediately!

Makes about 1 1/2 dozen salmon sticks.

NPR & Filberts (or Hazelnuts)

So an epiphany came when I ate my first raw, unadorned Oregon hazelnut. Suddenly, its earthy, sweet flesh made it a favorite nut...

Read the rest of the NPR article here...