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Aug 5 2013

Cheesy Baked Green Chile Rice

Posted by georgiapellegrini in Step-by-Step Recipes

This recipe for Cheesy Baked Green Chile Rice from TK member Lindsay made my house smell so amazing that those passing by begged for a bite. It is a wonderful combination of cheesy, spicy, crunchy deliciousness. And you can make it in small or large skillets or a baking dish and serve it tableside.

To make it you will need: brown or white rice, cheese, pepper, green onion, cumin, chicken stock, olive oil, green chiles, salt, and either sour cream and cream cheese. Or to make a lower calorie version, you could use Greek yogurt like I did.

Dice your pepper finely to start.

Then, in a pot, sauté the peppers in the oil until slightly softened.

Add your cumin and stir …

Then add your rice and stir for two minutes.

Once it is translucent …

Take the white and green of the onions …

And dice finely.

Add to the rice and then add the stock. Let simmer partly covered until cooked through.

Once soft, taste and adjust seasoning with salt as needed.

Add the green chiles …

And the Greek yogurt (or sour cream and cream cheese).

Add the cheese as well.

Stir it all together well and taste. Adjust the seasoning as needed.

Pile it into a skillet or baking dish of your choosing and sprinkle more grated cheese on top. Bake in the oven, finishing it under the broiler for the last few minutes to get a browned top.

It will have a golden crust which will give it the perfect crunch.

You will love, love, love the flavor and smell of this dish! It is the perfect side and even great at room temperature. Thank you to Lindsay for this delicious recipe! Visit her website FunnyLove for other delectable treats.

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Cheesy Baked Green Chile Rice

by Lindsay @ My Therapist Cooks on May 28, 2013 in Rice, Sides

See post on Lindsay @ My Therapist Cooks’s site!

5.00 Mitt(s) 8 Rating(s) 8 votes, average: 5.00 out of 5

Description

What IS it about canned green chilies?

Ingredients

1 Tablespoon Olive Oil
1 teaspoon Cumin
½ whole Green Bell Pepper, Finely Chopped
1 cup Rice
1 whole Scallion, Thinly Sliced, White And Green Parts Separated
2 cups Vegetable Or Chicken Stock, Or Enough To Cook The Rice To Package Directions
¼ cups Sour Cream
2 Tablespoons Cream Cheese
8 ounces, fluid Canned Green Chilies In Their Juices
1 cup Shredded Cheese, Your Choice, Divided
Salt To Taste

Preparation Instructions

Heat a pot to medium heat with a drizzle of olive oil. Add the cumin and green pepper. Cook for 3-5 minutes until slightly softened.

Add the rice. Stir for 2 minutes to coat the rice in the oil and lightly toast, then add the scallion whites and stock. Cover, reduce to a simmer, and cook the rice until done.

To the cooked rice, add the sour cream, cream cheese, canned chilies, and half the grated cheese. Stir, and taste. Add salt if you’d like.

Spread the rice mixture into a baking dish and top with the rest of the cheese.

To cook, broil the top (if the rice is still hot), or bake at 375ºF for 20-30 minutes until hot throughout and melty on top.

Note: Make this up to 3 days ahead and keep in the fridge. Bake whenever you’d like to eat it!

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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

Aug 8 2013

(Coconut Flour) Cake Donuts

Posted by Faith (An Edible Mosaic) in Baking, Step-by-Step Recipes

I’ve been dabbling with paleo for about a year now, and one of my favorite things to do is re-make not-so-healthy desserts into healthier paleo versions. Any time I see a paleo treat, I can’t help but take a closer look. When I saw Tasty Kitchen member Traci’s recipe for (Coconut Flour) Cake Donuts, I was immediately interested.

Even if you’re just paleo-curious or getting your feet wet, it doesn’t hurt to try a paleo treat. Let’s start with donuts!

For these donuts you’ll need: coconut flour, honey, baking soda, coconut oil, chocolate chips, eggs, salt, and vanilla.

Here’s the coconut oil, pre-melt. (If you’re making these donuts on a hot day, yours might already be melted.)

And here it is after melting for a few seconds in the microwave.

My honey was already in liquid form; if yours isn’t, go ahead and melt it.

Add the honey and the eggs to a food processor (or blender like I used), and blend them together.

Then process in the melted coconut oil and vanilla. The mixture will be foamy!

Sift in the coconut flour, baking soda, and salt. I sifted the dry ingredients right into the food processor with the wet ingredients because unlike flours containing gluten, coconut flour can handle the extra mixing.

Whiz it all together in the blender or food processor until smooth.

Here’s where a little bit of finesse comes in because coconut flour can be a finicky thing. Coconut flour absorbs quite a bit more moisture than all-purpose flour, so you might be surprised by that if it’s your first time working with coconut flour. Also, coconut flour can vary quite a bit by brand, so depending on the brand you’re using, you might need to add a bit more liquid or flour. Don’t be afraid to play with the batter a little until you get a consistency that works. The batter should be fairly stiff, but still spoonable. And the batter should be able to spread out when you fill the donut tray and tap it on the counter a couple times.

Generously grease 2 donut pans.

Spoon the batter into the wells and tap the pans on the counter a couple times to even them out.

Bake until they’re golden and a toothpick inserted inside comes out clean, about 15 minutes. Let them cool completely in the pan before removing.

Melt the chocolate chips and 1 tablespoon coconut oil together in a microwave or double boiler. Dip each donut into the chocolate and place it on a wire rack or parchment-lined tray.

Refrigerate the donuts so the chocolate can harden, and serve!

These donuts were absolutely delicious, and of course perfect with a cup of coffee. Texture-wise, they aren’t the same as regular donuts, but given the fact that they’re much healthier, they’re completely worth it. One tip I have is to leave these in the fridge until you’re ready to eat them because the chocolate topping will start to condense and then melt on hot days. The good thing is, they lasted and were completely fine for me for 3 days in the fridge!

Thanks to Traci for her delicious recipe! Head over to her fun blog LottaMaddness for more recipe ideas, as well as life, DIY, travel, and culture tidbits!

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