Mango Coconut Rice Pudding

Ingredients:

1 14 ounce can coconut milk

1/4 cup arborio rice

1/8 teaspoon salt

2 tablespoons sugar

2 pods cardamom (ground)

1/4 cup mango (pureed)

some macadamia nuts (chopped, optional)



Directions:

1. Place the coconut milk, rice, salt, sugar and cardamom in a sauce pan and bring to a boil.

2. Reduce the heat and simmer for 25-35 minutes stirring occasionally.

3. Remove from heat and let cool.

4. Mix in the mango and garnish with chopped macadamia nuts.

Chipotle Cherry Salsa

Chipotle Cherry Salsa


A savoury cherry salsa with the heat and smokiness of chipotle chillies, the freshness of basil and the subtle hint of balsamic vinegar.

Servings: makes 2 cups

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes


Ingredients

2 cups cherries, pitted

1 chipotle chili in adobo or to taste, chopped

1/4 cup red onion, diced

1 small clove garlic, grated

1 handful basil

1 tablespoon balsamic vinegar

salt and pepper to taste

Directions

1.Puree everything in a food processor until smooth.

2.Simmer the salsa to remove excess liquid. (Optional: This salsa is great fresh but if you are going to use it in something like tacos you will want to simmer it a bit to remover the excess liquid.)  I made this using figs because I was too late to buy cherries.  It was delicious!

Peach Salsa

Ingredients:


•4 small peaches, peeled and diced

•Juice of 2 limes, about 1/4 cup juice

•2 teaspoons honey

•2 to 3 tablespoons diced red bell pepper

•1 tablespoon finely minced jalapeno pepper, or to taste

•1 heaping tablespoon chopped cilantro

•1 small clove garlic, finely minced

•2 tablespoons finely chopped sweet onion

Preparation:

Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken.

Makes 1 1/2 to 2 cups.

Grilled Chili-Lime Tilapia with Peach Salsa

Grilled Chili-Lime Tilapia with Peach Salsa


1 lb. fresh tilapia (2 filets)

1 tablespoon chili powder

1 teaspoon garlic powder

1/4 teaspoon salt (optional)

2 tablespoons olive oil

1 tablespoon lime juice

peach salsa (see recipe)

Directions:

Rinse & pat dry the tilapia and set on a large plate. In a small bowl stir together the dry rub: chili powder, garlic powder, and salt. Rub the spice mix over the fish until they are fully coated. Cover plate of fish with plastic wrap and refrigerate for 30 minutes to allow the spices to meld. Heat grill pan 10 minutes before cooking. Get the grill pan very hot (a droplet of water should sizzle immediately). Brush olive oil on the spice-rubbed fish and place onto the grill. Cook 3-4 minutes on each side until the fish is fork tender & gently flakes. Plate grilled fish and sprinkle each serving with lime juice. Add peach salsa on top of each filet and serve.