Eating is Art
Kick-ass recipes recovered from the frontier
Eating is Art springs from Kelly Hogaboom's kitchen in irregular yet tasty fits and starts. You're welcome to dinner any night; just check in advance to make sure she saves you a seat.
Featured Recipe: Marinated Kale Salad
Fresh kale can be good. Here, it's combined with quesadillas, hard boiled eggs, roasted mushrooms, and home made lemonade for a low cost, healthy lunch or casual dinner.
See Marinated Kale Salad in Recipes
Mango Sticky Rice
Published by Kelly Hogaboom on Saturday, August 04, 2007 at 9:15 AM.
This is a dessert. Below is a slightly-modified version of the recipe at Coconut & Lime (an interesting food blog I plan to visit more often). I think this recipe is a good way to start introducing your kids to different kinds of desserts that aren't loaded with frosting or chocolate sauce. Mango is very fiber- and vitamin-rich and some researchers suspect the health benefits of coconut may outweigh its high calorie and saturated fat drawbacks. This recipe is vegan and also cholesterol-free.
Some more great coconut and sticky rice combinations can be found at importfood.com.
1 very large or 2 mangoes, sliced
2 cups sushi or glutenous rice
14 oz (1 can) coconut milk
1/2 cup light brown sugar
1 lime, cut into wedges.
Using a sieve, wash the rice in several rinses of water. Allow to drain for an hour. Place in a large pot with 2 1/2 cups water and a pinch salt. Bring to a boil, then cover tightly and reduce heat. Cook for about 20 minutes or until the rice is tender. Meanwhile, bring the coconut milk, a pinch of salt and the brown sugar to a boil. Reduce heat and continue to cook until it has reduced slightly. Place the warm rice into a bowl and pour the hot coconut milk over it. Stir to combine. Allow to sit 30 minutes before serving (should be served room temperature). Serve with sliced mango and a squeeze of lime.
Some more great coconut and sticky rice combinations can be found at importfood.com.
1 very large or 2 mangoes, sliced
2 cups sushi or glutenous rice
14 oz (1 can) coconut milk
1/2 cup light brown sugar
1 lime, cut into wedges.
Using a sieve, wash the rice in several rinses of water. Allow to drain for an hour. Place in a large pot with 2 1/2 cups water and a pinch salt. Bring to a boil, then cover tightly and reduce heat. Cook for about 20 minutes or until the rice is tender. Meanwhile, bring the coconut milk, a pinch of salt and the brown sugar to a boil. Reduce heat and continue to cook until it has reduced slightly. Place the warm rice into a bowl and pour the hot coconut milk over it. Stir to combine. Allow to sit 30 minutes before serving (should be served room temperature). Serve with sliced mango and a squeeze of lime.
Yield: about 6 modest servings.
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