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Sunday, September 9, 2012

Coconut, Strawberry, and Banana Smoothie

By Juvy S. Iliwiliw

My mother always enjoyed cooking-for her family and for herself. Now that we are grown and we have our own families, we visited her on Sundays and she still spoils us with good home-cooked meals. But during the week, she's always making it a hobby to make dishes that are different but still easy. Coconut, strawberry, and banana smoothie coupled with curried rice, bacon and cabbage pilaf were just one of my favorites from her.

You will need:

¾ cup whole milk
¾ cup canned sweetened cream of coconut 
1 15-16-ounce bag frozen unsweetened strawberries
1 medium banana, peeled, diced 
   Fresh strawberries

Here's how:

Place first 4 ingredients in blender. Cover; blend until smooth, stopping to scrape down sides. Divide smoothie among 4 glasses; garnish with strawberries.

You will need:

4 bacon slices, chopped
6 tablespoons (¾ stick) butter, diced, divided
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon minced peeled fresh ginger
1½ cups long-grain white rice
1 tablespoon curry powder
½ teaspoon salt
2¾ cups low-salt chicken broth

3 cups chopped green cabbage
1 cup chopped seeded plum tomatoes
1 cup chopped green onions

Here's how:

Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Saute over medium-high heat 5  minutes. Add rice, curry powder, and ½ teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.

Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; saute 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.
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