Author: Mapgirl

I eat. I pray. I read. I write. I share. Here.

Please post…Ivanka’s Rice Recipe

Here is a new thread…If you see “Please Post”, you may be called into service! eatprayread wants YOU!

Ivanka makes a delicious, healthy rice salad that went so beautifully with the pig roast tailgate party at the NU game.
Ivanka, can you find time to type it out here – as a Comment? I will paste it into it’s own Post and we can all share and enjoy!

Thanks.

Wild-Rice Salad
From Gourmet Magazine April 2007
Adapted from a recipe from the restaurant 131 Main, in Cornelius, North Carolina

Serves 6-8 as a side dish
Active time: 30 minutes. Start to finish 1 ¼ hours

2/3 cup wild rice
2/3 cup brown rice
½ cup olive oil
3 Tbsp Champagne vinegar
2 Tbsp sugar
1 Tbsp curry powder
½ tsp salt
¼ tsp black pepper
1 cup diced (3/4 inch) radish
½ cup toasted pecans, chopped
½ cup chopped fresh flat leaf parsley
½ cup finely chopped red onion
½ cup golden raisins
½ cup dried currants

-Cook rice in 3 quarts boling salted water, stirring occasionally, until rice is tender and grains split open-45 minutes to 1 hour. Drain in a sieve and rinse with cold water to stop cooking then drain well.

-Blend oil, vinegar, sugar, curry powder, salt and pepper in blender until combined, then toss with rice and remaining ingredients in a large bowl.
Serve chilled or at room temperature.

Welcome Janet! Welcome Linda!

Mejor tarde que nunca!
Janet and Linda both contribute to eatprayread – sometimes by just sharing a delicious recipe, or telling me about what they are reading.
Linda told me she keeps the original emailed list of books we shared in her purse! I used to do that too!

Janet gave so many of the “pray” inspirational titles from one of my first posts.
Thank you friends!

Viva Libertad in SKOKIE!!


My first restaurant review.

Pleasantly surprised that downtown Skokie has added a very fresh new cuisine offering.

Libertad
http://www.libertad7931.com/

Friends Steve and Charmaine joined us and here is what we tried:

Signature Cocktails
Maragrita Natural
Hummin’ Cello
Libertad Cazuela
Steve had cerveza!

Small Plates
Ceviche del Dia
Veneras Scallops, black rice, Chines long beans, yuzo-habanero-butter sauce
Cordero – Lamb, guajillo pepper, agave & avocado leaves, potatoes, chayote, plaintains, avaocado salsa
Lomo – Pork tenderloin, parsnip puree, swiss chard, applewood smoked bacon, fig-arbol salsa
Asada – Skirt steak, tomotoes, chipotle-goat cheese, yuca frites, chimichurri
De la Casa – House salad plate
Risotto

Warm atmosphere. Good service. A veritable wall of chefs standing at-the-ready. Outdoor patio. All in all, 3.5 stars out of 4!

’tis the season for Lori’s Spicey Corn on the Cob Soup

Just made this soup and it is so simple and good I had to share. Kevin and I picked up some corn at the Raleigh Farmers Market and we had extra. I was going to freeze it but then one of my WW members told me about this recipe. Hope you enjoy.

Spicey Corn on the Cob Soup
6 medium ears of corn , husk and remove corn kernels: reserve cobs
1 1/2 Tbsp. olive oil
3 medium garlic cloves, minced
2 medium jalapeno peppers, minced
1 cup finely chopped onion
1/2 cup finely chopped celery
1 1/2 tsp cumin
1 tsp. tumeric
4 cups chicken or vegtable broth
2 cups water
1 1/2 salt
1 tsp pepper
1/2 cup chopped sweet red pepper
1/4 cup minced cilantro
1/4 cup minced scallions

Heat oil in large pop, add garlic, saute for 1 minute.
Add jalapeno and onion, saute until soft, about 5 minutes.
Add celery, cumin and tumeric, cook for 1 minute more.
Add broth, water and cobs; bring to a boil. Reduce heat to simmer for 15min.
Remove cobbs, add corn (reserve 1Cup), salt, pepeer; simmer 15 min. more.
Puree soup, Garnish with rep pepper, cilanto, scallion and reserved corn. Serve hot or at room temperature.
Yum!