Creamy Coffee Ice Cream

First off, sorry that I’ve been MIA from the blog world (again). ¬†I really miss it, but between my new clinical (and all the studying that comes with it) along with the impending move (this Saturday!), I’ve been really super busy. ¬†I definitely miss blogging more regularly and I can’t wait to get back into the swing of things once this move is over.

I can’t promise that’ll be next week though–but hopefully really soon!

Anyway, I had a bunch of egg yolks sitting in the fridge leftover from when I needed six egg whites for another recipe.

My only thought: ice cream.

I keep the bowl of my ice cream maker in the freezer so I can make frozen yogurt, ice cream, or sorbet at a moment’s notice. ¬†You never know when the mood may strike!

Fritz requested coffee ice cream, and I was happy to oblige.

Creamy Coffee Ice Cream (adapted from The Little Epicurean)

  • 2 C heavy cream
  • 1 C milk (I used 2%)
  • 2 T granulated sugar
  • 1/3 C whole coffee beans
  • 6 egg yolks
  • 1/4 C granulated sugar
  • 1 t ground coffee
  • 1 t vanilla extract

We always keep whole coffee beans around, because we don’t drink coffee very often (one or two times a week) and don’t mind grinding the beans fresh every time in a little coffee grinder my mom gave me.

In a medium pot, bring the cream, milk, and 2 T sugar to a boil.  Microwave the coffee beans for 30 seconds, then add them into the pot.

Let the coffee beans steep for at least 30 minutes.

I could have taken pictures of this all day. ¬†Isn’t it so beautiful? ¬†And the taste of coffee-infused sweet cream…um. Yeah. ¬†Try not to taste this too many times.

Strain the beans out and throw them away.  Return the coffee cream to the pot and slowly bring back to a boil.

While the cream is reheating, combine the yolks and the 1/4 C sugar in a medium bowl, whisking in the sugar.

Once the cream is hot, remove from the heat, and slowly add to the egg mixture, 1/4 C at a time. ¬†I had to recruit Fritz for a second so I could take a picture of this–that’s not my man hand, don’t worry.

When all the yolk is added, return the entire mixture to the pot.  SLOWLY heat the mixture over low heat until it just starts to thicken, stirring constantly.

I did this step way too fast, and ended up breaking the custard just enough to have a little off texture once it froze. ¬†Don’t be like me. ¬†Have patience, and don’t try to clean your cupboards while your carefully constructed custard scrambles over medium heat.

I stirred it up enough to disguise it a bit–it should look like this on the surface, but in reality be much smoother and probably a little less thick. ¬†Add the vanilla and ground coffee, just for a little added flavor boost and texture.

Put the custard in the fridge to cool. ¬†Once it’s cool, you can stick it in the ice cream maker to freeze.

Hello, you beautiful thing, you.

This is where you can see that the texture of my ice cream is a bit off.  Having made custard ice creams before, I can assure you that you can do this better than I did.  I also returned this ice cream straight to the freezer after taking these pictures to continue freezing to a better consistency.

I meant to take more pictures, but it got dark.

And we ate it all by the next day.

The flavor of this ice cream was amazing–perfect amount of coffee taste, with a sweet and rich custard base that’ll make you swoon.

I’ll definitely be making this again.

Meanwhile, Henry will be enjoying the last few days of his ultimate playland–cardboard boxes all over for him to hide in and peer out of:

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Italian Breadstick Popcorn

This popcorn reminds me of some savory bread you have to start off a meal in a cozy Italian restaurant.

Except it’s popcorn, so it takes about fifteen minutes to make from start to finish. ¬†That, and it’s a grain, so there’s quite a bit less guilt when it comes to eating a bowl of freshly popped and healthily seasoned popcorn than a stack of white bread slathered in butter.

Not that I have anything against butter.  Quite the contrary; however, I do have to maintain my girlish figure, you know, so I gotta keep it to a minimum.

Gosh, that was so much punctuation in one sentence. ¬†Way too much, upon review–but I figured I’d leave it in so you can have a little giggle when you look back at it (if you are the grammar-lovin’ type). ¬†My mind works in ¬†frequently interrupted run-on sentences, so I often find myself struggling to construct proper (or even barely acceptable) English.

There I go again.

What was I talking about?

Italian Breadstick Popcorn (adapted from this website)

  • 2/3 C unpopped popcorn (or two bags unflavored popped popcorn)
  • spray or mist olive oil
  • 3 T rosemary, ground (I used a mortar and pestle to be quick)
  • 1/2 t garlic powder
  • black pepper and salt to taste

This recipe is one of those standard “season-taste-reseason” recipes–it’s really up to you and your palate.

First, pop the popcorn.  I use a Whirly Pop with a small amount of canola oil (way less than they suggest, which works perfectly every time), but you could just use a bag of unflavored popcorn, too.

Mist the popped popcorn with olive oil (you can be generous with the spray, since it’s not dousing the kernels) and top with the herbs. ¬†I started with about 1 T rosemary and a few abundant shakes of garlic, pepper, and salt.

Give it a nice toss and add a bit more seasoning as you taste.  I really wanted to get the rosemary flavor in there, so I added a lot more rosemary and a bit more S&P.

If the seasonings aren’t sticking well, add a bit more oil and re-toss. ¬†Keep in mind that the herbs may fall to the bottom of the bowl, so scoop around there before adding more.

This savory popcorn disappeared much faster than the peanut butter fudge popcorn, which both surprised me and…didn’t. ¬†I like a sweet and decadent popcorn as much as the next girl, but light and salty popcorn is so addicting.

And much healthier!

Are you a sweet snacker or a salty snacker?  I admittedly will have either, but I definitely find myself craving sweet before salty!

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Chicken Fingers with Homemade Honey Mustard Sauce

This recipe is really all about the sauce.  You can dip whatever the heck you want in it.

‘Specially since it’s not bad for you! ¬†Guilt free dippin’ sauce for whatever you feel like dippin’.

Honey Mustard Dipping Sauce

  • 1/2 C plain Greek yogurt (mine was actually European-style yogurt, but either would work)
  • 4 T mustard–I used two tablespoons sweet mustard and two of spicy mustard, trying to use up those lingering bottom-scraper condiments.
  • 1-2 T honey

Start with the yogurt.

Stir in mustard.

Stir in honey.

I know. It sounds weird and ridiculous.

Not any more ridiculous than all the recipes I looked at for honey mustard that used 1/2 C mayonnaise as the base.

Um, no thanks.

I hate mayonnaise. ¬†I can only stomach it in small quantities in egg or chicken salad, but other than that–yeecch. ¬†I also have to wash my hands a thousand times after touching mayonnaise because the oily smell and feel make me want to die a long, slow death involving rock salt and a grapefruit spoon.

Okay, that was a bit much.

Anyway, I’m not a big fan of mayonnaise and still found this honey mustard sauce to be a really nice combination of sweet and spicy without being overly sweet.

Taste and adjust the sauce as you want–a bit more honey if you want it a bit sweeter; more mustard if you want more of a kick. ¬†You could add in a little horseradish, garlic powder, or whatever you want to make it your own.

I thought the basic recipe was just perfect.

Fritz, who is a self-proclaimed mustard hater, said it “wasn’t bad” and actually ate some with the chicken fingers I made for dinner, even though I offered barbecue sauce as a substitute.

And speaking of chicken fingers, here’s my quick-and-easy version:

Breaded Chicken Fingers

  • 3 lbs chicken breast
  • 1 egg, beaten
  • 3-4 T flour
  • 1/2 C breadcrumbs, seasoned with your favorite herbs and salt

Preheat the oven to 350 degrees.

I started with a package of Gold’n Plump chicken that was sent to me free of charge for a review. I used their pre-seasoned lemon pepper flavor. ¬†The chicken was tender and a nice size for these chicken fingers, but I was not a fan of their marinade. ¬†Too garlicky and fake lemony for my taste.

Slice the chicken breasts into thin strips (“fingers”, if you will), then coat with flour, dip into the egg, and cover with breadcrumbs.

Most basic breading system ever, but it works well every time.

Bake on a lightly greased baking sheet for about 15 minutes, or until the chicken is fully cooked, flipping once midway.

Serve with homemade dipping sauce.

I’d tell you if it was kid-approved, but having no children, I can only guess. ¬†Definitely husband (and cat) approved, though!

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Peanut Butter Fudge Popcorn

We had friends over last night, and I wanted to make a sweet snack that wasn’t incredibly unhealthy but still tasted like dessert.

Welcome to my life, peanut butter fudge popcorn.  We will be lifelong friends.

I found this recipe on Foodgawker from A Cozy Kitchen and adapted it just a little bit; but the basics were the same.  The result? Chewy, sweet and slightly salty popcorn-fudge hybrid.

Fritz doesn’t really like peanut butter in desserts, but he proclaimed this a delicious snack.

So there you have it.

Peanut Butter Fudge Popcorn

  • 2/3 C popcorn kernels, popped (or 2 bags plain popcorn, popped)
  • 1/3 C honey
  • 1/2 C sugar
  • 1/2 C peanut butter
  • 1/2 t salt
  • 1 t vanilla

This recipe is pretty easy.  I popped the popcorn in a little bit of olive oil in my Whirley-Pop (one of my favorite food related gifts to date) and set it aside in a gigantic bowl (a Super Bowl, if you will).

Meanwhile, in a small pan, bring the honey, salt, vanilla, and sugar to a boil.  Let it bubble for just a few minutes until it turns a slightly darker shade.

Mix in the peanut butter and vanilla and stir until the peanut butter melts.

Pour that bad boy right over the top of the popcorn and stir it in.

The peanut butter fudgy deliciousness will clump together, but just keep stirring it around and mixing and eventually it will all get evenly distributed.

I think Henry has Prader-Willi Syndrome. ¬†He keeps popping up out of nowhere whenever there’s food around.

I just let it cool down inside the bowl; some pieces stuck together but the overall consistency is fudgy (it doesn’t harden too much), so it wasn’t a big deal to break up the clumps to eat ‘em.

I made a second batch of savory popcorn that I’ll share sometime later.

As a nice little aside, popcorn is definitely one of the things I love to always keep in the house, because it’s really easy to whip up a batch or two, flavor it however you want, and have a (okay, not totally) healthy snack that tastes delicious.

And to any New Yorkers out there, how amazing has this weather been?! ¬†So perfect, though it’s definitely starting to get a little chilly right now. Henry spent a fair amount of the day laying in the sunshine, reading the newspaper, and packing up his toys for the big move.

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Stuffed Breakfast Tomatoes

Breakfast is my favorite meal of the day. ¬†I go to bed excited about having breakfast the next morning. ¬†I get a little sad after I finish breakfast ’cause I have to wait a whole ‘nother day before I have it again.

So clearly I can get pretty excited when I have a fun idea for something new. ¬†I found this recipe on Foodgawker the other day and just happened to have all the ingredients handy. ¬†Plus, I’ve been trying to eat more vegetables lately, and including them in breakfast is a good way to start.

Stuffed Breakfast Tomatoes (adapted from Pip & Ebby; serves 1)

  • 1 ripe tomato (a big one, not a Roma or the like)
  • 1 handful spinach
  • 1/4 onion, diced
  • 1 clove garlic, minced
  • 1 egg
  • 1/4 C shredded cheese–I used mozzarella, but go with what you like!
  • salt and pepper to taste
Preheat the oven to 350 degrees.

Cut the top of the tomato off and scoop out the insides to make a bowl; set aside.

Over medium heat, sauté the garlic and diced onion until soft.  Add the spinach and stir around until it wilts.

Now, assemble!

I used half the spinach mixture (really pack it in there–you can squish a lot of volume into a tomato), then half the cheese.

Top with the remaining half of the spinach and break the egg gently into the top.

Cover with the rest of the cheese.

Bake on the middle rack for about fifteen minutes, then turn on broil for a few minutes until the cheese is browned and the egg is fully cooked through.

I loved this! I baked it for a bit longer, and my yolk was fully cooked through. In the future, I’d probably prefer it with a slightly runny yolk, but that’s all person preference.

I was also not careful scooping out the tomato guts, and cracked through the tomato in a few places at the very top. Once it started cooking through, it split down a few of the cracks and collapsed. ¬†Moral of the story: don’t be like me.

 Still super delicious, though, and very filling.  Kind of like an inside-out omelet!

We have been packing and painting and doing lots of moving stuff so that the next two weeks aren’t hellish, and got a lot of stuff done today. ¬†As we are slowly emptying closets, Henry is happy to find new places to snuggle.

Also, don’t forget about the Cascal giveaway! Just go to this post and leave a comment for your chance to try some seriously awesome natural fermented (non-alcoholic) sodas–it’s open until Wednesday evening!

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2012/04/15/stuffed-breakfast-tomatoes/

Cascal Giveaway

Today was super busy. ¬†Here’s what I learned about moving since last time I moved here:

  1. I have way more stuff than I used to;
  2. Do-It-Yourself projects always take a minimum of five times longer than you plan for;
  3. This apartment is going to get very, very messy before it gets emptied;
  4. Henry is acting out about the change by being very bad and then sitting around looking very cute.

Isn’t that fun?

We stripped two shelves of five, count them, five layers of paint today.  This entailed lots of muscle work and Fritz going to town with a sander.  I also cleaned some seriously gorgeous wrought iron lawn furniture that I will be painting tomorrow and putting inside (you heard me!), yep, inside our next apartment.

Hopefully we’ll get everything painted tomorrow and I’ll show you some before and after pictures.

On a more fun note, I recently received an offer from Cascal to review some of their sodas and offer a giveaway if I liked them. ¬†I’m not a soda drinker, so I was all set to reject their offer, but then saw that their sodas are fermented–fun!

¬†Cascal is a “natural” soda, created with about 35% natural and fermented fruit juices for a more sophisticated (downright fancy) taste. ¬†They are low in calories (between 60-80 per 12-oz drink), and created for foodies, with suggestions for food pairing printed on each can.

Fermented but not alcoholic, by the way.  Also caffeine- and gluten-free.

I had to try it.

The cans came in a cute little bag, but they were definitely a little banged up.  Probably due to shipping?

Fritz and I loved these sodas. ¬†As I said before, I don’t often drink sodas (not a fan of those empty calories), so I probably wouldn’t buy these for myself on the reg. ¬†Fritz definitely would, though. ¬†He drank four of their flavors in one day (I tried each flavor, too), and probably have them every day if we had them around. ¬†I would definitely buy these for a party, though, or to mix with drinks or on a special occasion.

They have five flavors: Crisp White (pear, apricot, and magnolia); Ripe Rouge (cherry, rose, and chocolate); Fresh Tropical (mango, jasmine, and kaffir lime); Bright Citrus (lemongrass, tangerine, and pineapple); and Berry Cassis (black currant, tangerine, and lemon).  My favorite was Ripe Rouge, and I think Fritz almost cried tears of joy when he tasted the Bright Citrus flavor.

Aren’t those such cool flavor combinations? They were the perfect balance of refreshing and sweet without being too sweet. ¬†If you want to check them out further, go to their Facebook page¬†or follow them on Twitter.

And you can try them too!  Cascal will send a sampler package to one reader that I will randomly choose on Wednesday the 18th by 5:00 PM.  All you have to do to enter is leave a comment below! (Sorry, only open to US residents).

Yep, that’s it.

And if you come over and help me pack, I’ll buy you a drink.

Just kidding…kind of.

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2012/04/14/cascal-giveaway/

Grilled Eggplant Parm Sandwiches

I had an eggplant and some mozzarella in the fridge, just dyin’ to be used up. ¬†In an attempt to distract a patient of mine at 7:30 this morning from feeling like his ACL was going to explode while I was forcibly flexing his knee two degrees more than usual, I asked him what he would make.

Eggplant parm, obviously.

I told him that was way too obvious, and to try again.

Grill it!

Less obvious, still delicious, and healthy to boot! ¬†Plus, you all know how much I love the grill (…a lot, in case you don’t actually know).

However, I love the grill considerably less when I heat it up 15 minutes before Fritz gets home, only for Fritz to discover that it ran out of propane when he headed out to the deck, tongs in hand.  Luckily Fritz knew some secret man trick to unscrew the propane tank and just screw it in again to have it magically refill itself.

Gotta love those secret man tricks!

I made these grilled sandwiches with tomato slices, warmed on the grill, but next time I would substitute the slices for a good ol’ spoonful of tomato-basil or garlic-tomato sauce to spice up the flavor. ¬†Even with just the plain tomato slices, though, these sandwiches were delicious, and Fritz and I both ate two. ¬†Easily.

Grilled Eggplant Parm Sandwiches

  • 1 eggplant (makes 6-8 sandwiches)
  • 2-3 T tomato sauce per sandwich
  • 1-2 slices of mozzarella cheese per sandwich
  • whole-wheat buns

This recipe really couldn’t be easier.

Peel the eggplant, and slice it thickly (think a little over a half an inch thick).  Season with salt and pepper.

With the grill on medium-high heat, grill the eggplant for a few minutes until softened, with beautiful grill lines.  Flip over, top with the mozzarella, and move to a cooler side of the grill with the lid shut to finish cooking and melt the cheese.  The eggplant probably took about 10-15 minutes to cook completely.

Plop the eggplant on a bun, add a healthy spoonful of sauce (and some tomato slices, if you like) and enjoy!

The eggplant and mozzarella combo make this sandwich nice and juicy, without being too soggy. ¬†When I switch to sauce next time, I’ll toast the bun first.

I served these with a mixture of sweet potato and regular fries, baked in the oven at 350 for about 20 minutes until crispy.

I really wanted to have brussel sprouts, but my landlord was having people come over to look at the apartment and I thought I’d spare them the smell. ¬†Tomorrow, however, is a different story.

Everytime I buy an eggplant, I put off making it for the longest time, but I really love it once we finally get around to having it.

I used to hate when my parents made me eat eggplant burgers–and now, I love ‘em. ¬†Interesting how we come full-circle sometimes, ya know?

What were some foods that you hated as a child that you like now? ¬†My parents never made me eat tomatoes after I ¬†ralphed all over the dinner table the first time they made me eat them. ¬†I still don’t love them raw (though I will eat them), but cooked is a whole ‘nother story.

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Easter

I really wanted to blog a recipe today–it has been a few days since I wrote one up. ¬†I made some “granola bars” on Saturday that I planned on posting, but they honestly just weren’t that great. ¬†I think the texture was a little off for me, and I’m trying to make sure I focus on quality, not just quantity, of what I post.

So instead, you get to see a few pictures from my weekend at home. ¬†One of our requests was that we visit “The Lake”, as it is called in our household. ¬†Skaneateles lake is a gorgeous, crystal clear, blue (and drinkable, if you wanted) lake about 20 minutes from my parents’ house.

My family always goes there to hang out–we grab coffee (and possibly an ice cream or cookie or two), sit on the bench next to the lake, and people watch. ¬†It’s also the site of some of my favorite wedding photos:

I love my family (even though I was missing some sisters and my mom during this trip–quality time with Dad and Jordi was whole-heartedly appreciated).

And you know I love this guy:

Most of the time, anyway.

I promised Jordi I would include the duck picture she took:

Quite a talented photographer, hm?

Thanks for a fun Easter weekend, Dad!

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Chicken Paprikash and Nokedli

I actually can’t believe I haven’t posted this before.

This is one of my ultimate favorite foods.  That comfort food you have loved your whole life, but still only eat once a year if you are lucky.

It’s a Hungarian recipe, and has been passed down (and probably changed significantly) from my Dad’s side of the family. ¬†I probably make it much differently than my mom does, who learned it from my Dad’s mom (hi Nana!), and I can tell you that although the taste is very similar, the presentation is very different from that which I ate in Hungary with Dad on our whirlwind and infamous tour of Hungarian cuisine.

Whew. ¬†But it’s still freakin’ delicious, and you should probably make it.

Chicken Paprikash (serves 6-8 people) (I can’t make it in smaller amounts) (I like to have leftovers for days)

  • 2 lbs chicken (traditionally, you would use drumsticks and thighs. I used drumsticks and a big, fat, chicken breast to health it up a little)
  • 1 large or two small onions
  • 2-3 T paprika
  • salt and pepper
  • 6 C water (this is a gross estimation–really, I just poured until I felt like I had enough)
  • 1/4 C flour
  • 1/2-3/4 C sour cream (or full-fat plain yogurt, which is what I used)
  • 8 eggs (what!)
  • 1 1/2 C flour (again, gross estimation)
  • 1 t salt
  • 1 t baking powder

Speaking of chicken, I used the Gold’n Plump chicken drumsticks I was sent (for free!) to review. ¬†They were delicious–but honestly not discernible from other chicken drumsticks in this type of recipe. It may have been a more obvious difference if they were eaten more for their own merits.

This recipe is not as difficult as you would think, seeing as how I make it so rarely.  However, it does use up a lot of dishes, which gets old.

To make the chicken paprikash, season (generously) the chicken with salt, pepper, and the paprika.

Brown the chicken over medium heat on all sides, and cover with diced onions.

Allow the onions to soften.

Pour water (you could use half chicken broth if you wanted) over the top until the chicken and onions are covered. ¬†Bring to a simmer and reduce the heat to low. ¬†Allow the mixture to simmer for about 30 minutes, until the chicken is fall-off-the-bone delicious. ¬†Remove the chicken and allow to cool. ¬†Put the 1/4 C flour in a medium bowl and slowly add small amounts of the broth until you form a thick paste. ¬†Keep mixing and adding more broth until the “roux” (not really a roux, but close) is thin enough to add directly back to the pot. ¬†Gotta thicken it up a little bit, ya know?

Once the chicken has cooled a bit, remove the bones and other stuff you don’t want to eat, and return the chicken to the pot.

Cover the pot and set it aside (I took it off the burner to cool so I could later add yogurt) while you make the nokedli.

Bring a large stock pot of water to boil.  Meanwhile, mix the eggs, salt, and baking powder together.

Slowly start to add flour, mixing constantly, until you reach the consistency of thick pancake/brownie batter and few lumps remain.

To make the nokedli, drop spoonfuls of batter into the boiling water. ¬†They’ll float almost immediately to the top, but give them a few minutes to cook, then remove with a slotted spoon and drain. ¬†This amount of nokedli will take a few batches.

Once the paprikash is cooled enough, add the yogurt or sour cream.

I used yogurt this time (what I had in the fridge) and it tasted just slightly different from the traditional version–still amazing, but slightly different.

To serve, scoop some nokedli into a bowl.

Top with the chicken paprikash.  Sprinkle with paprika and enjoy!

I’m seriously so sad that I finished this batch at lunch today. As usual, we ran out of nokedli before we ran out of the chicken paprikash, so I just used some farfalle as a substitution–delish!

The creaminess of the paprikash with the eggy dumplings and sweet paprika is heaven to my mouth.

Makes me proud to be even a little bit Hungarian.

I’d love to hear any variations of how this has been/should be made! ¬†Who knows what I’ve changed up over the years without realizing it.

I guess we can always ask the chef:

 

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Curried Cauliflower with Pineapple and Coconut Rice

So…Fritz and I are officially moving! We just decided minutes ago, so to my friends and family who are insulted to have not been told, I’m sorry. It just happened.

We were so torn between staying in our current apartment and moving to a new place with some better amenities (mostly a dishwasher and laundry facilities), but when we visited the apartment for the second time that we had been considering with some¬†wariness (it’s a basement apartment), we were quickly convinced. ¬†It’s bigger, way more storage, better kitchen appliances, no obnoxious dog/boyfriend downstairs, and freshly painted and renovated. ¬†Worth the lower ceilings in most of the rooms, we decided. ¬†Oh, and it’s cheaper than where we live now, which is important…since we are still (very) poor students.

So in a month we’ll be packing up and moving out.

I’m not doing laundry ’till then. ¬†Ha!

Here’s a quick, easy, and delicious dinner or hearty side-dish recipe for ya.

Curried Cauliflower with Pineapple and Coconut Rice

  • 1 head cauliflower
  • 1 t curry powder
  • 1 C brown rice
  • 2 C water
  • 1 can light coconut milk
  • 4-5 pineapple rings
  • salt and pepper to taste

So few ingredients for a dish that was so easy and delicious!

Bring the water to a boil in a medium pot, then add the brown rice and reduce to medium-low.  Once it starts to become tender and most of the water is absorbed, throw in the can of light coconut milk and continue to simmer until most of the liquid is gone.  Add more water as needed if it boils off too early.

Preheat the oven to 350, and lightly spray a baking dish or cookie sheet with canola or olive oil. ¬†Rinse the cauliflower and slice it into thick sections, about 1/2″-1″ ¬†(it’s okay if some pieces break those off–you can throw those on the sheet, too). Dust with the curry powder and a little salt and pepper.

Bake for about 20 minutes, or until tender.

Meanwhile, grill the pineapple rings over high heat until you get some nice dark grill marks, then slice.

Once the rice is cooked, toss in the cauliflower, top with the pineapple and season with salt and pepper to taste.

If you wanted, you could easily add some shrimp or chicken to make this a heartier dish.  I think I preferred it light like this, since the coconut rice is quite substantial, but I know Fritz would have been happy to see some chicken.

Perfectly cooked chicken breast makes his heart go pitter-patter.

The creaminess of the coconut rice combined with the curried cauliflower and sweet juicy pineapple was taste heaven.  It would have been even better with some salted peanuts on top for a little texture.

Is it the prettiest dish I’ve ever made? No.

But it was healthy, yummy, and pretty cheap to make.  The trifecta.

And for those of you who have been wondering, I have two other announcements to make:

1) I decided that I will, in fact, be attending graduation.  Too many of you posted that missing your graduation was a huge regret, so I decided to just go for it.

2) My first two days at my new clinical were not as scary as I thought.  Though I definitely need to brush up on some skills (in a big way, my friends), the staff are very understanding, nice, and the job is actually way less physically demanding than my last one with the kids.

Have a lovely Wednesday!

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