Tag Archives: Lime

Cilantro-Lime Brown Rice

It’s almost unbelievable that it’s been ten years already since that day when, in the midst of my ninth grade ignorance, I found myself watching live footage of a terrorist attack on the World Trade Center with my fellow classmates.  I don’t remember much except being shocked and a little detached–I don’t think I was old enough to really understand the significance of what happened.

Well, ten years later, we’re still here–and I understand a lot more about what happened that day.  I watched an incredibly powerful video in church today documenting the men and woman who, through either circumstance or choice, gave their lives in that tragic and terrible event.  And even just by writing about this on my blog, I’m reminding myself that though ten years can encompass new pets, a couple of boyfriends and a husband, a high school diploma and a degree and a half, several moves across the state, purchasing two cars, and the promise of a brand new niece or nephew, I won’t forget.

September 11th also marks another anniversary–the one year anniversary of my blog!  If you want to see how far I’ve come–here’s the first post I ever wrote (and what an ambitious one it was, making apple pie): A Brand New Beginning.

A couple of people gave me suggestions for what to make with cilantro, and I decided to go with my sister, Erin’s idea, for cilantro and lime rice.  She sent me this recipe, which I used as inspiration for this fresh and yummy side dish.

Cilantro-Lime Brown Rice

  • 1 T canola oil
  • 1 shallot, diced
  • 1 C uncooked brown rice
  • 2 C hot water
  • 1/4-1/2 C cilantro (I measured the amount before I diced it), finely chopped
  • zest of one lime
  • juice of half a lime (but adjust as you like it–this was about 2-3 T)
  • salt to taste

I decided to make this in a fried-rice style because I love the nutty taste it gives to brown rice.  Start by browning the shallot over medium heat, then toss the dried rice into the oil as well.  Let the rice fry with the shallots for a few minutes until it starts to smell toasty. 

Pour the two cups of hot water over the rice, cover, and reduce the heat to medium low.  Cook for about 25 minutes, or until the rice is tender, stirring occasionally.  Stir in the lime zest, juice, and cilantro, and season with salt to taste.

I actually loved this rice–very simple flavors, but bright and fresh with the lime and cilantro.  It would be so good with tacos.  So good.

Erin–good call!

I think that for lunch tomorrow I’m going to throw some chickpeas in there to make it a heartier meal and have it as a main dish.  Since Fritz hates cilantro, I’m going to be able to try this rice in a couple different ways.

It’s also quite simple and quick to make, which is always a bonus.

For the remaining cilantro, which was looking a bit wilty, I chopped it up and froze it (see here for a tutorial).  I’m planning on using it in a Thai pork kind of meal (also an inspiration from another blog reader!).

And aren’t these baby red potatoes a beauty?  I cooked ’em as salt potatoes tonight with fantastic results–they were creamy bite size potato packages.

I want to leave you with a question tonight–what is your most powerful memory of 9/11?

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Filed under Side Dishes

Agave Julep Cocktail (because it’s 5:00 somewhere)

As my first post-finals blog, I figured it’s gotta be time to celebrate having over a month off from school by having a drink.  A really good drink.

I ran a lot of errands all morning, did some crafty things, and by then I had waited long enough.  And I found a recipe for an agave julep, which is basically combining two of my absolutely favorite cocktails–a margarita and a mojito.  Bring on the lime, mint, and tequila!

Agave Julep adapted from Hamlyn’s Cocktail Printable Recipe Card

  • 8 mint leaves
  • 1 T basil simple syrup
  • 1 1/4 measures tequila
  • 1 1/4 measures lime juice
  • crushed ice
  • mint to garnish

This drink went from just average to the best beverage to ever grace a glass by the swap of basil simple syrup for plain ol’ simple syrup.  You can see how to make it here.

Muddle the syrup and mint leaves in the bottom of the glass. 

Add the tequila, lime juice, and crushed ice and mix well.  Garnish it with a mint leaf or a wedge of lime and enjoy!

Sadly, since Fritz is still studying, he only got to taste a sip of mine. 

I loved this a lot, but I’m sure that doesn’t come as a surprise to anyone who knows about my fondness for a mojito.  I mean, that’s why I grow mint, after all.

Just in case you were wondering, this drink is called an agave julep because tequila is made from agave plants.  If you use gold tequila, it has been aged longer for a more intense flavor.

While some of us are off drinking, Henry has had some intense play goin’ on over the last few hours.  Yesterday I saw him catch a fly from midair (and was sufficiently grossed out when he ate it!), and today we witnessed a faceoff between him and his new favorite toy.

This dinosaur has been lying around for the past few years, and Henry found it and named it his worst enemy.  Since then, several battles worthy of Harry Potter and the Deathly Hallows part 2 have been fought on our home turf.

Don’t you just love the look on the dinosaur’s face? Ha!

And of course, CSA box number nine was picked up yesterday:

I plan on using the week off that I have in between now and vacation to completely clean and reorganize the house like it’s never been done before–I’ll be sure to treat you to some photos.

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Filed under Beverages

Basil Lime Pesto

I did promise another basil recipe for you today.  And when I make a promise, I most often deliver.  Probably around 88% of the time.

I’m a busy lady.

You guys lucked out this time–mostly ’cause the basil was wilting, limes were dessicating, and the pesto clock was running out of time.  Fritz isn’t a huge garlic fan, so I decided to leave it out and use lime for that special kick.

The limes may or may not have been leftover from some margaritas I made on Tuesday.  Don’t judge me.

Basil Lime Pesto  Printable Recipe Card

  • 2 C tightly packed basil–it looks like a lot when it’s not packed
  • 1/4 C walnuts
  • 1/4 C Parmesan cheese
  • 1/3 C olive oil
  • 1 t salt
  • juice and zest from 2 limes

One of the best things about pesto is how quick it is.  Combine all the ingredients in a food processor and blend until smooth.  It’s okay to have some nice basil and walnut flecks in there so it looks pretty, too.

It might taste a little salty (you can start with 1/2 t salt and add more as you like), but don’t forget that a little bit of pesto goes a long way on pasta and other dishes–it won’t taste as salty when you are using it.

Either freeze for long-term storage (I use ice-cube trays for single serving sizes, then transfer to a zip-lock), or keep it in the fridge for a few days (maybe a week with all the lime juice?  I’ll let you know).

The other nice thing besides the ease of making pesto is its versatility–use on sandwiches, with pasta, in a tomato salad, on roasted chickpeas, in soups, with eggs…anything, really.  And the lime is a totally nice change from garlic–brighter.  Summery.  Margarita-y (just kidding!).

I’ll probably freeze half of this recipe (it made about 1 1/2-2 cups) and use the rest over the weekend.  Yum–possibly on top of some grilled veggies?  Part of a steak marinade?  So many ideas!

I received an exciting new box in the mail today containing a new lens that we (okay, I) bought!  I had it out for literally only a few minutes, so I obviously still have a lot to learn on it, but here’s what a few shots look like:

It’s a Sigma f1.4 50mm prime lens–you’ll be seeing a lot more from it later this weekend as I take time to play with it.

The Jensens are coming over for s’mores in a few, so get out there and enjoy the night!

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Filed under Sauces

Classic Lime Margarita

Somehow it seems that every time I visit my parent’s house, I end up blogging about a really delicious alcoholic drink that we decided to make.  Remember the white summery sangria of a few weeks ago?

But I’m getting ahead of myself.

We spent all day traveling yesterday (after a morning of class, of course), which is why there was no blog entry.  But because I like to share so many parts of my life, you can see how the little guy gets to ride in style.  Henry basically gets the entire back seat set up (food, water, litter box, crate) for his every need, and he rotates between sitting on my lap in the front, to his little driving oasis in the back.

It’s really the life.

Then today, we went white water rafting!  Mom, Dad, Fritz and I all braved the open seas and had a complete blast!  I was a little (read: a lot) frightened, but it wasn’t as terrifying as I anticipated and ended up actually being really fun and relaxing (but not at the same time).  Fritz and Mom got tossed out of the boat during the rapids aptly named “The Cruncher”, but other than that, no scary incidents.

I also thought I’d post this picture so you all can enjoy my arm muscles.

So it’s a little vain.  Get over it–I’m proud of those new guys!

And we ended the day with a quick wine tasting and a fun Mexican-themed night complete with margaritas and soft tacos.

Classic Lime Margarita (from Confections of a Foodie Bride)

Classic Lime Margarita Printable Recipe Card

I doubled this recipe to make a giant pitcher, which could easily serve 6-10 people more than enough margaritas–depending on how many is more than enough.  You could easily cut this recipe in half, or double it like I did.

  • 2 C water 
  • 1 C sugar
  • 2 C lime juice (that’s a heck of a lot of limes!)
  • 1 C triple sec
  • 1 C tequila
  • ice
  • lime wedges for garnish

Combine the water and sugar in a small saucepan and bring to a simmer, until the sugar is dissolved.  Pour over the lime juice, and add the triple sec and tequila.  Serve chilled, over ice, garnished with lime wedges.

This was the perfect amount of sweet and lime–we were so happy to not have bought a margarita mix!  Sometimes doing it the right way is just as quick but tastes twice as good.

They also went perfectly with our salad and soft tacos.  On the side,  I made salsa from an old recipe of mine that I started using in high school–you’ll see that soon.

What’s your favorite summer drink recipe?

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Thai Coconut-Lime Peanut Sauce

Girls’ night.

What a great invention, right?.

Combine girls’ night with a lot of wine, a strawberry spinach salad, make-your-own Thai food buffet, and strawberry shortcake, and it’s heaven.  I don’t remember the last time I ate (or gossiped) so much.

First course was my friend Brianna’s salad–spinach, sliced strawberries, fresh mozzarella, and candied pecans with a light balsamic vinaigrette.  I didn’t take any pictures, but I did eat two bowls.  I’m not (yet) a huge salad lover, but next time I have to impress someone I know exactly what I’m making.  I would have been okay finishing dinner here.

Instead, the rest of the girls put together the dinner–pad Thai noodles, with cauliflower, bok choy, and shrimp, chicken or steak cooked in coconut milk.  I made two sauces that we tried out and they both went over really well.  If you’ve never had Thai food, I strongly suggest you go out and have some tonight.  My favorite of the two sauces was the coconut-lime peanut sauce.

Thai Coconut-Lime Peanut Sauce (original recipe here)

  • 1/2 C light coconut milk (I actually used pure creamed coconut and dissolved it in 1/2 C warm water)
  • 1/2 C natural peanut butter
  • 1 T Thai red curry paste (mine was hot so I used a little more than half a T)
  • 2 T lime juice
  • 1-2 T fish sauce (you can use soy sauce too)
  • 2 t tahini
  • 1 t honey
  • 1/4 t cinnamon
  • 1/4 t black pepper
  • salt to taste

Combine all the ingredients into a big bowl and stir or whisk until combined.  Soak pad Thai (or other rice noodles) in a bowl of warm water for 30 minutes, then quickly fry for a few minutes until cooked.  The way we served it, we warmed the sauce and spooned it over the cooked noodles once we had picked our toppings, but you could also toss the sauce in with the noodles while you are frying them. 

this is actually a picture of leftovers--bad lighting the first time around!

Peanutty, spicy, and with the mellow flavor of coconut.

Perfection.

And we couldn’t end the meal (though we did have to take a long break) without dessert–which another friend of mine named Brianna made: strawberry shortcake birthday cake.  Filled with a layer of strawberries and topped with fresh whipped cream, it was so good.  Sometimes I forget how good it feels to indulge.

Happy birthday to Lola!

Happy April Fool’s Day (no jokes here, sorry)–new month, new grocery budget.  Hello grocery stores!  I also found out that I am going to be the proud new owner of a hand-me-down ice cream maker from my good friend Jenny’s mom–so many cold and sweet ideas in my near future.

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Filed under Sauces