1/2 cup roasted cashews
1 1/4 cups water
3 garlic cloves, minced
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Place cashews in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. With processor on, add water; process until smooth, scraping sides of bowl once.
Place cashew cream in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally with a whisk. Reduce heat; simmer 1 minute or until cream is thick.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Stir in cashew cream, pasta, cheese, pepper, and salt; cook until thoroughly heated.
Purple Jasmine Coconut Rice Serves 4 to 6. 101cookbooks2 cups purple jasmine rice (or substitute white jasmine rice)1 cup unsweetened coconut milk (don't use lite)1 1/2 cups water1 teaspoon fine grain sea salt4 medium shallots, thinly sliced1/4 cup unsalted butterA handful of cashews, chopped and toastedStart by rinsing the rice. You can do this by putting the rice in the thick-bottomed pan it is going to cook in. Fill the pot halfway with water, swish the rice around (the water will get cloudy), and pour out the cloudy water. Repeat 3 times. The water might still be a bit cloudy, and that is o.k.To the rinsed (and drained) rice add the coconut milk, water, and salt. Stir to combine. Place the pot over medium high heat and bring the liquid to a boil (uncovered). Stir often to prevent the rice from scorching down at the bottom of the pot. Once the liquid comes to a boil reduce the heat to a low, low simmer, cover the pot tightly with a lid. Cook for about 15- 20 more minutes (resisting the urge to peek). Remove from heat (still covered!), and let the rice steam for another 10-15.While the rice is cooking cook up the shallots in a small frying pan over medium to medium-high heat. Too hot and you'll burn the butter instead of browning it. Add the butter to the pan, then stir in the shallots and a couple pinches of salt. Stir every few minutes letting the shallots brown increasingly until they are dark in color. Transfer to a paper towel until ready to use.I fluff the rice in the pot so I don't completely dirty up the edges of my serving bowl or platter. Transfer the rice to desired serving vessel and sprinkle with cashews and the crispy shallots.
::: sometimes it works sometimes it doesn't. after triumph with microwave jasmine rice we were empowered.let's do forbidden black rice today:::1/3 cup black rice2/3 cup tap waterwe used same glass guy (lightly sprayed w pam). hi 10mins uncovered. hi 3mins covered. we added 1/3 cup more water. hi 3mins uncovered; hi 3mins covered. :::the process is becoming tiresome: we add another 1/3 cup water; hi 6mins uncovered.this project requires more research.Forbidden Rice Flour Crepes with Seafood Sauce http://barefootmeg.multiply.com/recipes/item/7
I recently bought some Forbidden Black Rice Flourit was on sale and I couldn't pass it up for 59 cents a bag). I decided to try out one of the recipes on the back of the bag for "Sizzling Rice Crepes." The crepes were delicious, but they were crying out for something to go on top of them. So I tried making them again today and asked my husband what he thought. I was thinking that a shrimp sauce (like the shrimp sauce at Ti Couz in San Francisco) would be perfect, but I didn't have any shrimp on hand. So Rob recommended a salmon sauce.So I include here the recipe for the crepes and the salmon sauce and I'll add the shrimp sauce when I give it a go.Crepes:1 c. Forbidden Rice Flour2 T. cornstarch1/2 t. sugar1/2 t. salt1/2 c. coconut milk3/4 c. water (i used milk instead)Salmon Sauce:1 c. chicken or veggie bouillion (i used veggie with no salt added)1/4 c. flour (i used ground hard red wheat)1/4 c. heavy cream2 t. curry powder1 t. salt (or more)about 1/4 c. tomato paste1/2 c. milk (to thin it out a tad)1 can wild salmon (farmed salmon is bad for other salmon and for the earth)Crepes: Mix together all of the ingredients and cook over medium heat on a buttered skillet. Cook about 2 minutes on the first side and 1 minute or so on the other.Sauce: I just mixed everything together over medium heat then spooned it over finished crepes.Adjustments that I'm hoping to make in the future:I'd like to replace the salmon with shrimp. I also want to have a fresh salsa to toss on top -- probably just tomatoes and green onions -- to give it another texture.