Mango Sticky Rice (Thai)

The original recipe called for a special kind of rice and preparation.  I just used jasmine rice and this was delicious!

  • 2 cups cooked jasmine rice
  • 1 can full-fat coconut milk 13.5 oz
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 2 tsps. cornstarch (optional and I didn’t use it)
  • 2 to 3 ripe mangoes, peeled and sliced

If you are reheating the rice, an easy tip is to put a wet paper towel on top of the rice and then re-warm it in the microwave

SAUCE: Combine the coconut milk, sugar and salt in a saucepan. Cook over medium low heat until the mixture is hot and the sugar is melted.  Do not bring to a boil. Let it cool to room temperature to serve.

OPTIONAL: You could combine the cornstarch and 4 Tbsp. of water in a small bowl and stir.  Add half the slurry to the sauce and stir immediately to thicken.  I didn’t think this was necessary.

SERVE:  Combine rice and sauce. Serve in 1/3 cup servings with mango on top or on the side.

February 2025 – Loved it!

Reference:  https://omnivorescookbook.com/mango-sticky-rice/

Chia Seed Pudding

  • 2 Tbsp, Chia Seeds
  • 1/2 cup Oat Milk
  • 1 tsp. of vanilla

Add the chia seeds to the oat milk and stir well.  Let it sit out for about half an hour and stir again.  Then refrigerate overnight.

To make chocolate chia seed pudding, add 2 Tbsp. cacao powder.

 

Waffles

Pannycakes

Chicken – Pot Pie

Oriental Salad

Pasta – Linguine With Clam Sauce

LINGUINE WITH CLAM SAUCE

  • 1 pound linguine
  • 1 jar Doxsee clam juice (8 oz.) (now substitute chicken broth)
  • 3 cans Chicken of the Sea minced clams (or whatever brand you like).  Sometimes I use 2 cans minced clams plus one can regular clams.  Found near the tuna fish in the grocery store
  • 1 small yellow onion chopped fine
  • 1/2 green pepper chopped fine (optional)
  • 1 stick butter—could use less!
  • garlic powder—used 1 clove of garlic minced fine in blender w/water
  • salt
  • pepper
  • 3/4 tsp. sugar
  • 2 Tablespoon flour.  Mix with 1 cup of clam juice, add last before clams—also added 2 Tablespoon cornstarch—really thickened it good.
  • sweet basil—great with fresh sweet basil. Dried is fine. Just make sure it is “sweet” basil, there is a big difference

Melt butter in saucepan.  Cook onion and green pepper in butter until the onion is translucent.  Add the clam juice and seasonings (except the cornstarch).  Once your pasta is just about ready, add the clams.  The clams really only need to cook until they are heated through.  You don’t want to over-cook them–definitely don’t let it boil.  Add the flower mixture slowly toward the end to thicken the mixture.

Pour over cooked linguine.

Pasta – Tomato Sauce

Meatballs

Mahi Mahi

Secret Link