Cheesecake TIP

If you like to make cheesecake but don't have time to let the blocks of cream cheese sit out on the counter and come to room temperature I suggest this tip. Remove the cream cheese from the foil package and place the blocks in a Ziploc baggie. Seal the bag and "smoosh" the blocks around. The warm heat from your hands will bring the cream cheese up to room temp and allow for easy incorporation of the remaining ingredients.

Cous Cous in 5 minutes

Ingredients:

1 cup boiling water
1 cup whole wheat cous cous
10 radishes (chopped fine)
1/8 cup chopped green onion (1 large stalk chopped fine)
1 tablespoon capers
1 teaspoon (or 1 cube) chicken boullion

Directions:

Bring 1 cup water to a boil and add the chicken boullion. Remove the pan from heat and stir in the dried cous cous. Cover the pan and let the cous cous sit for 5 minutes (do not remove the lid). After 5 minutes, stir the cous cous to "fluff", then stir in the diced radish, green onion and capers. Season with salt/pepper to taste. Serve warm or at room temperature. Leftovers are fantastic.

** Radishes might seem like an odd ingredient but they add a nice "crunch" and flavor to the dish.

Garlic Fried Rice

Ingredients:

2 1/2 cups leftover (cooked) brown rice
4-5 cloves crushed garlic (use a garlic press or a grater to get tiny pieces)
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1/4 cup slivered almonds (toasted) = optional
1/4 cup frozen peas (defrosted) = optional

Directions:

"Fluff" or break apart the mass of leftover cold rice and place in a bowl.

Heat a nonstick frying pan or wok and pour in the olive oil. Once the olive oil is heated through, add the crushed garlic, salt and pepper. Stir vigorously so that the garlic doesn't burn. (If it does, toss it and start again). Once the garlic is browned, add rice and stir fry everything together until the rice is hot. Add slivered almonds or peas to "fancy" up the dish.


** If you are planning to use freshly cooked rice in this dish, you need to cool the rice before you stir fry it. Placing the hot rice on a large baking tray to cool down for 10 minutes and then do the stir fry. Fresh rice will "clump" in the stir fry.