coconut brown rice and black beans

Don't hate on me for stroking my own ego (hey, somebody's gotta do it) but last night's experimental dinner was divine. The coconut brown rice, while not entirely coconut-y enough (will try using a different brand next time), came out luxuriously creamy and almost risotto like. The flavorful and practically stupid easy black beans, thank you Goya and fresh veggies, were the perfect ying to the rice's yang and the pieces of fresh cilantro just sealed the deal. And right alongside this power couple was an avocado, red onion, and iceberg salad. Meatless, light, and crazy inexpensive, it tasted nothing less than an indulgent treat.

Coconut Brown Rice

3/4 cup lite coconut milk
1/4 cup water
1/2 Tbsp. butter
1 tsp. salt
1/2 cup brown rice

Add the coconut milk, water, butter, and salt to a small saucepan and bring to a boil. Once boiling, add the rice, stir, cover and lower the heat drastically. Allow to cook for 15 minutes. Remove lid, stir, and taste. If it's still crunchy, stir in a little more coconut milk, cover and turn the heat off. Allow it to sit for a few minutes.

Stupid Easy Black Beans

1 can black beans
1 red bell pepper, finely diced
1/2 red onion, finely diced
2 cloves of garlic, grated
1 jalapeno, seeded and finely chopped
1/2 Tbsp. chili powder
1 tsp. salt

Fresh Cilantro for garnish

In a medium-sized saucepan, add a drizzle of olive oil over medium high heat. Add in the peppers, red onion, and garlic and allow to gently sweat for about 3 minutes. Open the can of beans and quickly rinse the beans. Add them to the pan along with the chili powder and salt, stir and reduce the heat to medium. Let the beans cook for 7 minutes or longer (just reduce the heat to low if you're going to go longer than 7 minutes). Serve with plenty of fresh cilantro on top.

a decidedly cuban fourth of july

This year's Fourth of July Cuban celebration was, if I do say so myself, a huge success. A house full of family and friends and a sweeping table set up in the yard to accommodate them all, guests piled their plates high with a group effort of Cuban treats. After a long, lazy, yet wild and crazy day of boating in the Long Island Sound, we dragged our sun kissed bodies back inland so that I could get my contributions to the feast underway. Gargantuan-sized shrimp were quickly boiled, chopped, and then immediately tossed in a ceviche marinade full of lime and lemon juice, garlic, red onion, jalapeno, avocado, and cilantro. Then the spread for the cuban grilled corn was whipped together with mayonnaise, chipotle in adobo, chili powder, and lime zest and juice: to be lightly brushed onto the hot grilled corn and covered in crumbled queso fresco and a side of sliced limes for squeezing. This was all to be served alongside a cuban slow roasted/grilled pork, black beans with coconut brown rice infused with ginger, and sweet and salty tostones.

A quick jump in the shower to somewhat regrettably wash off the salt water and into a festive blue cocktail dress and I was ready to enjoy the holiday.

Mint-tea infused mojitos were then hastily prepared in a large pitcher and immediately poured over a generous amount of ice and just like that, party-mode was in full force.

Then it was off to the town fireworks to lay back, relax, digest, and watch the sky light up with fantastic bright lights, our bodies feeling the smooth vibrations of every crack, sizzle, and pop.

Happy Fourth of July, everyone.