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Coconut Cardamom Rice Pudding Recipe

coconut cardamom rice pudding recipe

I'm an absolute sucker for rice pudding, mostly because I've found it to always be pretty delicious, regardless of the source. Whether it's something ordered at a New York diner, an Indian restaurant, or bought at the supermarket in a Kozy Shack plastic tub, if I see it as an option, I'm usually getting it. This rice pudding recipe is adapted from Monica Bhide, who suggests serving it with fresh mango. While that is good, the recipe does stand up on its own as well, as the coconut and cardamom bring something nice and different to the table, without changing the overall goodness.

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Recipe: Coconut Crunchy Shrimp

coconutshrimp

Yesterday in Chicago the weather was sunny and 65… in the middle of February!  It was spectacular.  I was inspired by the warm weather to create something that reminded me of summer or my favorite warm weather place, the Caribbean. 

The first time I ever tried coconut shrimp was at a restaurant I worked at in college.  They fried them up and served with a sweet plum sauce.  I absolutely loved them and ordered them almost every shift I worked.  My version requires no frying and it so easy and quick to make.  I also borrowed a great broiling technique from Ellie Krieger from the Foodnetwork, which works every time.

Some people say they are not fans of the texture of coconut, which I can kind of understand.  A great tip for flaky coconut is to throw it in the blender or food processor before using, this helps the coconut blend in well with the breading. I did not do this as me and Husband love coconut in any form.


Prep Time : About 15 minutes
Cook Time: 5 minutes
Serves 4

Ingredients

1 pound peeled and deveined shrimp (this just makes life easier)
1/2 cup all purpose flour
1/2 cup shredded coconut, I used sweetened and used a heaping 1/2 cup
3/4 teaspoon salt
1/4 teaspoon pepper
3 egg whites
3/4 panko crumbs (japanes style breadcrumbs, found in almost every grocery store in the Asian section)
1 teaspoon ancho chili powder (which is a milder chili powder)
2 tablespoons canola oil
Nonstick cooking spray

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