Instructions

1. Put all ingredients in a large bowl in the order listed. (If in this order, the hot rice will wilt the baby spinach and dill while gently warming the rest of the ingredients.)
2. Toss to combine evenly and add salt and pepper to taste. Serve warm, preferably with a crisp white wine.

Instructions

1. Preheat the oven to 450 degrees. Line a baking sheet or large roasting pan with aluminum foil, and brush 1 tablespoon of the olive oil over it to coat.
2. Whisk together the remaining olive oil and mustard in a medium bowl. Add the potatoes and toss until coated.
3. On the prepared tray, spread out the potatoes in a single layer. Put tray into the oven and roast until the largest of the potatoes can be pierced pretty easily with a fork (about 20 minutes).
4. After removing the tray from the oven, lightly sprinkle the roasted potatoes with salt and pepper to taste. Transfer them to a serving bowl and toss with the fresh dill.

Instructions

1. Soak the rice in cold water for at least 4 hours (preferably 8 hours or overnight). The rice will increase in volume by 50%.
2. To cook the rice, bring a couple inches of water to a boil in a large pot. While the water is coming to a boil, line a steamer basket with one square of the cheesecloth. (The excess corners of cheesecloth should hang over the sides of the pot.) Drain the rice and pour it into the cheesecloth-lined steamer basket. Place the steamer basket into the pot over the boiling water, draping the loose cheesecloth over the rice so it fits under the lid of the pot. Cover and steam for 20 minutes.
3. In order to cook the rice evenly, remove the packet of hot, half-cooked rice from the steamer basket and reline the steamer basket with the other piece of cheesecloth. Carefully invert the rice into the steamer basket again and steam for another 15 minutes.
4. While the rice is cooking, prepare the rice seasoning, coconut sauce, and ramekins. For the rice seasoning, combine the coconut milk, granulated sugar, and salt in a small saucepan. Simmer over low heat, stirring frequently until the sugar has dissolved (about two or three minutes). Set aside.
5. To prepare the coconut sauce, combine the coconut cream and palm sugar in a small saucepan, simmering and stirring over low heat until the sugar has dissolved. Remove from heat (and perhaps transfer to a small carafe for easy pouring).
6. Line six 4-ounce ramekins (or other small dishes) with plastic wrap (approximately 8-inch squares), leaving excess wrap open over the tops. Set aside until the rice is completed.
7. Once the rice has finished steaming, remove it from the cheesecloth and transfer the rice to a large bowl. Gradually stir in the rice seasoning until all seasoning has been absorbed.
8. Measure about a half cup of rice into each ramekin, pressing the rice down to fill the ramekins smoothly. Wrap the excess plastic wrap tightly over the top of the rice. Set aside at room temperature for at least a half hour or up to three hours. (Do not refrigerate the rice or it will become hard.)
9. When ready to serve, unwrap rice and invert onto plates. With a fork, poke lots of holes all over the top of the rice to absorb the coconut sauce that you’ll then pour over it (a little more than a tablespoon or so per serving). If there is excess coconut sauce, serve on the side so people can add more to their taste.
10. Place mango slices on top of the rice, and garnish with toasted coconut. Serve, salivate, and enjoy!

Instructions

1. Prepare sauce before cooking any of the vegetables.
2. Stir fry your choice of protein and vegetables (preferably with a lot of minced garlic) in about a tablespoon of oil.
3. Once everything is cooked, add the sauce to the pan and stir, cooking for about one minute to let the flavors meld.
4. Serve over rice as desired.

Instructions

1. Prepare sauce in advance of cooking anything, since time is of the essence once stir frying.
2. Stir fry your choice of vegetables and protein. When veggies are almost cooked, add sauce, toss to coat thoroughly, and cover for a minute or so. Test doneness and repeat stirring and covering until vegetables are cooked.

Instructions

1. Preheat the oven to 375 degrees.
2. Coat a 9-inch pie or tart pan with cooking spray, and generously dust with rice flour. (I find it easier to dust with a flour sifter, since it seems to clump a little.)
3. Mix all dry ingredients in large bowl of an electric mixer. Add butter pieces and mix until the the mixture resembles a crumbly, coarse meal.
4. Add the egg and juice, mixing on low speed until the dough sticks together. Using your hands, form the dough into a ball and place on wax paper. Top with another sheet of wax paper.
5. Gently and evenly roll out the dough to the desired diameter. Remove the top sheet of wax paper and invert the dough into the pie or tart pan. Remove the other sheet of wax paper and crimp edges. To prevent the crust from bubbling up, poke a few holes in the bottom with a fork (or possibly use pie weights, though I somehow don’t have those!)
6. Partially bake the pie crust for 10 minutes. Cool on rack while preparing the filling and topping. Turn up the oven to 400 degrees.
7. For the filling, slice apples into large bowl and toss with lemon juice. In small bowl, mix dry ingredients, sprinkle over the apples, and toss. Mound the apples into the prebaked crust and dot the top with small pieces of butter.
8. For the topping, combine dry ingredients, then cut in the cold butter until it resembles cornmeal. Spoon over the apple filling and pat down so it doesn’t fall off.
9. Cover pie with aluminum foil and bake for 30 minutes in the center of the oven.
10. Remove foil and turn the oven temperature down to 375 degrees. Bake for 30-40 minutes more, until filling is bubbling and top is golden. If the edges are browning too quickly, cover just the edges with a pie shield or thin strips of foil. Cool on a rack before serving.

Instructions

1. Heat the oil in a large skillet over medium-high heat, and cook the onions, garlic, and peppers for a few minutes, until the onions just start to caramelize.
2. Add salt, chili powder, black pepper, and cumin, stirring briefly to let the spices cook a bit. Then add veggie crumbles and water. Mix well, and reduce heat to a simmer. If adding additional ingredients that need heating (roasted corn, roasted bell pepper, etc.), now’s the time. Simmer for five minutes or so, until the veggie crumbles are heated through and most of the liquid has evaporated.
3. To assemble, layer tortilla chips and lettuce on individual plates, followed by cooked mixture and fresh toppings as desired.

Instructions

For the crust:

1. Preheat the oven to 350 degrees. Grease a 9-inch tart or pie pan with cooking spray, and dust with rice flour.
2. In a food processor or mixer, combine flour, sugar, and xanthan gum. Add butter and pulse or mix on low speed until the texture is crumb-like. Add the vanilla and mix well.
3. Press the mixture into the bottom and up the sides of the prepared pan.
4. Bake on center oven rack for 18 minutes or until golden brown. Cool on rack in pan. (Remove sides only after completely cooled, preferably after being filled.)

For the vanilla custard filling:

1. In large bowl of an electric mixer, beat egg yolks at medium high speed until they’re foamy. Add sugar a little bit at a time while mixer is running, until the mixture is thick and light yellow. Lower speed, add salt and corn starch, and then beat until well blended.
2. Meanwhile, bring milk to a boil in a medium, heavy saucepan over medium heat.
3. Once milk has barely boiled, gradually add the milk to the egg mixture while the mixer is on low. Scrape the sides and bottom of the bowl, and then mix on medium speed until well blended.
4. Return the milk and egg mixture to the saucepan and cook over medium heat, stirring constantly with a whisk. (It may get foamy, but don’t worry.) Once it comes to a boil and thickens, lower the heat and cook on low heat for one more minute, while still continuously stirring. (The foam should miraculously disappear into the now-thick custard.) Remove custard from heat and whisk in butter and vanilla. Taste it, because it’s yummy.
5. Transfer custard to a bowl to cool, covering the custard with wax paper or plastic wrap to prevent a skin from forming on the surface. Cool in the refrigerator until ready to use.
6. To assemble, evenly spread cooled vanilla custard into cooled tart crust. Arrange berries on top however it pleases you.

Instructions

1. Blend all ingredients except olive oil into a blender or food processor, stopping occasionally to scrape down the sides.
2. Once everything is about a uniform size and paste-like, slowly pour in olive oil while blade is running, until the pesto has a smooth consistency.