Coconut Rice

I have to admit that I cheated on my coconut rice. I’ve been very tired and busy with last-minute prep before the baby is born. Here is my quick and easy cheat for coconut rice. You can still make this with regular rice, just wait until the rice has almost absorbed all the liquid before adding in the shredded coconut.

Ingredients:

2 Tb Coconut Oil

1 pkg of pre-cooked frozen jasmine rice

1/4 c shredded coconut

Salt

 

1. Melt coconut oil in a pot.

2. Add frozen rice, tossing in the oil, coating all the rice.

3. If your frozen rice has any directions to add water do so now. I add 1/4 c water and cook for about 6 minutes.

4. Just before the water is completely absorbed  add the shredded coconut in and continue to cook until all the water is absorbed (another 2-6 minutes).

5. Add salt to taste and serve!

Warm Asian Bacon Salad

Please excuse the paper plate. With being due any day I am trying to cut down on chores. Last thing I want is to come home to a sink full of dishes! I love this dish as it is naturally sweet…..but no sweeteners are added in it! Here is it shown served with Coconut Rice for a nice filling meal.

Dressing:

6 Tb sesame oil

3 Tb Orange Muscat Champagne Vinegar

2 Tb Soy Sauce

1/4 tsp ground mustard

1/2 tsp garlic powder

1/4 tsp powdered ginger

1/4 tsp cinnamon

1/4 cumin

1/4 cardamom

1. Combine ingredients and set aside

Salad:

2 large bunches of Tai Soi or bok choy~stems finely chopped and leaves in 1 ” slices

2 small/ medium carrots shredded

1/4 c diced onion

1/2 c bell peppers cut into strips

1 c frozen pineapple chunks

1 pkg of bacon (I used beef bacon)

1. Cook bacon in a large skillet and set aside on a paper towel lined plate.

2. In the same skillet add in frozen pineapple, bell peppers, onion, tai soi (bok choy) stems, and shredded carrots over medium heat. Stir until the onions are soft and the pineapple is heated through.

3. Add in the Tai Soi (bok choy) leaves and continue to stir until the leaves are wilted about 5-8 minutes.

4. Chop bacon, add back into skillet, pour dressing over salad, toss, and serve!

This is apart of the Hearth and Soul Blog Hop on the Penniless Parenting at www.pennilessparenting.com

This is apart of the Homestead Barn Blog Hop #64 on the Prairie Homestead at http://www.theprairiehomestead.com/2012/06/homestead-barn-hop-64.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+ThePrairieHomestead+%28The+Prairie+Homestead%29&utm_content=Yahoo%21+Mail

Mimi’s Garden

 

These are some pictures of my mom’s flowers that have been blooming around here. While she is no longer with us, I still wanted to remember her and give her a small mother’s day tribute. I am glad that my daughter had the chance to know her for a short period of time, but my son and LO on the way will never know their Mimi this side of the earth. I am blessed to be living in her old home, surrounded by her memories to share with them. These are just a few of “Mimi’s touches” that can be found in our yard.

Greek Kale Chips

So if you are even a slight bit of a health foodie, chances are you have heard of and probably even tasted kale chips. Recipes are out there all over the internet, but the most basic is kale, olive oil, and salt. Which in my opinion can get kinda bland. You can obviously change-up the seasonings, make it spicy, sweet, etc. Lately I have been trying to use this greek seasoning that I bought at a local farmers market on everything. I absolutely love it! I put it on everything from fish, chicken, potatoes, and now kale!

So here is how I made mine!

2-3 large bunches of kale (I used baby kale from my garden)

juice of 1 lemon

olive oil

salt

Cavender’s All Purpose Greek Seasoning

1. Wash the kale, removing the stems. If you are using full size kale (not baby kale) tear it into chip sizes pieces. Place kale in a large bowl. Squeeze the juice from 1 lemon over the kale.

2. Drizzle kale with olive oil and toss, making sure that it is evenly coated.

3. Sprinkle kale with the greek seasoning and salt (to taste). Toss again.

4. On a parchment paper lined baking sheet evenly spread kale out in a single layer. Working in batches, bake kale in a 350 deg preheated oven for about 8 minutes, flipping kale half way though.

5. After taking kale out of the oven to cool taste to see if it needs more salt. Enjoy!

Homemade Handsoap review

So I am back! Here is a review of homemade liquid hand soap recipe that I found on The Farmer’s Nest http://www.thefarmersnest.com/2011/11/liquid-hand-soap-diy.html I will clarify that I was not able to find Mrs. Meyer’s bar soap, so I used Dr Bronner’s castille soap. I think that it turned out well! So here is goes the review:

Pros~ Easy to make; gets the job done for hand washing; makes a huge batch for the price!

Cons~ in using the Dr Bronner’s it seems to dry your hands out a little if you wash a lot (i.e. when in the kitchen I wash almost every 5-10 minutes); before you go to refill your soap dispenser, you need to shake it back up; it really does take a full 24 hours for the soap to sit up when make it.

Now I don’t see this as a con, but a word to the wise: the soap is not quite as thick as store-bought, but close enough for me. Had I been able to find Mrs. Meyers bar soap, it might have turned out differently. I made this soap about a month ago and I am using it in 2 bathrooms and the kitchen. So far we are doing well and have quite a bit left. I have bought a bar of french milled soap with Shea Butter in it to see if there is a difference with the next batch. If you like a more luxurious feeling soap I recommend going that route first using a soap that has shea butter or a natural lotion to it.

Results: 4 out of 5 vines!