I returned from immersing myself in nature camping on the bluffs of the Mississippi river this past week rejuvenated and ready to eat roots. Not tree roots or anything THAT crazy… just beet roots. Which, if you know me, is sorta along the lines of […]
My adorable nephew came over recently to hang out with auntie and his cousins. I sure miss the days when my kids where that young, snuggly and innocent. Now my not-so-innocent angels are traveling to different states with the grandparents and going off to overnight […]
Last weekend, we had a photographer come out to our acreage to do a little family photo shoot. I also had her take some updated pics of me so I can finally update my photos here on the blog (soon!). I was re-living the senior picture experience all over again… except that I was posing with produce, ha! Between photos and family time, I froze some corn in prep for Thanksgiving and had a few corn kernel escapees to toss into this quick and easy cilantro lime rice.
Cilantro lime rice has such a great flavor and is a perfect sidekick to tacos, enchiladas, or to toss into a salad for some extra carbolicious bite. When making rice (or quinoa), I often cook the grains in a chicken or vegetable broth instead of water. Doing so significantly increases the flavor of the dish and adds complexity. In this case, the cilantro lime rice is cooked in chicken broth. Then, a quick addition of garlic, lime juice and cilantro completes the dish in seconds!
- 1 cup long grain rice of any kind
- 1½ cups chicken or vegetable broth
- 3 tablespoons corn kernels
- 1 clove garlic, minced
- 2 tablespoons cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
- Cook rice in a saucepan using the broth instead of water.
- When rice has about 5 minutes left to cook, stir in the corn.
- Remove from heat when fully cooked and stir in garlic, cilantro and lime juice.
- Add salt to taste and serve!
Oh boy. My girls are officially on summer vacation and I’m happy they’re around. Not so happy about all the “I’m bored!” statements that are happening already. Lucky for them, I have all sorts of fun tasks to solve their boredom (insert maniacal laugh here). I’m […]
Grilled Corn…simple and summery, buttery with a slight smoky flavor, crisp and oh-so-sweet. This side dish comes with a generous shout out to summer… as in, summer, let’s get this warm weather rockin’ so we can be outside all the time! I guess I’ll have to settle for a little grilled corn goodness slathered in cilantro butter instead. I’ll take that option, at least for now.
If you’re not a fan of cilantro, you can definitely use another herb like parsley or chives or even a combination of herbs. Simply chop the herbs and stir into softened (not melted) butter and brush with the butter after the corn has been grilled. Grilled corn is great just as is on the cob but can also be cut off the cob to add awesome grilled flavor to fresh salads. Bring on the summer!
- 4 ears of corn, shucked
- 1 tablespoon olive oil
- sprinkle of salt and pepper
- ¼ cup butter, softened
- 1 tablespoon fresh chopped cilantro (or other herbs like parsley and chives)
- Heat grill to medium heat.
- While grill is heating up, brush ears of corn with olive oil and sprinkle with salt and pepper.
- Grill corn about 4-5 minutes on each side.
- While corn is grilling, mix cilantro into the softened butter.
- Brush cilantro butter on ears of corn just after removing from grill. Serve immediately or cut corn kernels off the cob for adding to fresh salads.
Who can resist the cuteness of a little Brussels sprout?? They look and taste sort of like a mini cabbage but my kids need a little convincing of their virtuous qualities. Call it a baby cabbage and they’re at least partially sold… call it baby anything and they suddenly […]
My dad always enjoyed the weird (read: not kid friendly) vegetables like parsnips, asparagus and eggplant. They might be the only veggies I actually saw him eat that weren’t potatoes now that I’m thinking about it. Now that I’m older I realize those veggies aren’t all […]
School starts on Tuesday and my two girls are getting a little bit excited and a little bit nervous about their transition to a new school this year. It’ll be the first time they are riding the bus as well so they’ve been a bit anxious about the change. I know it’ll go just fine. We just need to get the first day or two out of the way. I feel better knowing that each of them knows at least one kid that will be in their class so there will be a familiar face to say “hello” to in the morning. Plus, both of their teachers seem wonderful and excited about what they do. This past week, I’ve been packing in all of the “lasts” for the summer before school starts. The last beach date, the last big latenight bonfire (with s’mores, of course) and the last time the girls will accompany me to the farmer’s market for the year. It’s been so fun having the farmer’s market as a tool to teach my daughters about their food choices and sustainability giving them a social experience and a lesson in budgeting their dollars since they always want to get either the hand squeezed lemonade or the kettle corn made right there on site. It has been a good summer and I feel so very humbled and blessed with all that God has provided for me and my family this summer.
My garden has also blessed me with a bounty of turnips which I’ve never grown before. I typically pair them with potatoes and mash them together for mashed root veggies and gravy. It gives the mashed taters just a hint of peppery goodness but not so much that anyone really notices. For a change this time, I decided to try making them into fries. Turnip fries won’t get as crispy as regular potatoes but I’ve found that if you soak the fries in cold water for 30 minutes prior to baking, it removes some of the starch which helps them get more crisp. For seasoning, a combination of miso paste and butter brushed on the fries compliments the unique turnip flavor perfectly. Another alternative that’s delicious is to toss in olive oil and sprinkle with Cajun seasoning for a spicy bite.
- 3-4 medium turnips
- 3 tablespoons butter
- 1 tablespoon miso paste
- water for soaking
- cilantro for garnish (optional)
- Peel turnips and cut them into long thin fingers.
- Fill a mixing bowl with cold water and place fries in the water for 30 minutes.
- Preheat oven to 450 degrees.
- Drain water and dry fries on a kitchen towel.
- Soften butter and blend with miso paste until smooth.
- Toss fries in miso butter mixture or brush on fries with a basting brush.
- Spread fries onto an ungreased baking sheet in a single layer.
- Bake for about 20 minutes turning fries a couple times during baking.