Jasmine Rice
2 c jasmine rice
3 c water
Put rice in saucepan, cover with plenty of cold water and swirl around. Carefully drain water from pan (I use my hand to drain most of water - not exact or carefully drained. Easier and seems to work). Add about three cups of water back to saucepan. Cover and place over high heat. When you hear water is boiling, turn flame very low and continue to cook, covered, until rice is done and the water has been completely absorbed (approx 20 min). Rice should look quite dry.
Sweet Potatoes
Fingerling sweet potatoes
Coconut oil
2TB unsweetened coconut flakes
Scallions, thinly sliced
Juice of two limes
Handful of cilantro, coarsest chopped
Place peeled sweet potatoes in saucepan and add enough water to barely cover potatoes. Bring to a brief boil then reduce heat to gentle simmer. Simmer potatoes until just soft when pierced with a knife. Remove potatoes with slotted spoon, pour out water and dry pan. Return pan to heat and add coconut oil. Add scallions, coconut flakes and potatoes to pan. Cover and cook over medium heat until potatoes are browned and cooked through. Sprinkle with coarse salt, add cilantro and squeeze limes over potatoes. Stir gently to combine.
Coconut Cod
Cod fillets, skin on, checked for small bones.Coconut oil
Scallions, white parts thinly sliced, green parts in one-inch segments
Shallots, thinly sliced
Handful cilantro, roughly chopped
Juice of two limes
2 TB unsweetened coconut flakes
Preheat cast iron skillet over flame. Add 1-2TB coconut oil to pan. Add shallots and cook until frazzled - golden and crispy. Remove from pan with slotted spoon. Sprinkle coarse salt on skin side of fish and put in hot skillet, skin side down. Sprinkle salt and pepper on top of fish. Cook skin side down for two minutes or until fish lifts easily from pan. When you flip fish add the scallions to the pans, surrounding the fish. You want to get them sizzling on the hot cast iron. Cook fish on the second side about two to three minutes, or until cooked through. Flip fish back so it's skin side down, sprinkle top of fish and cooked scallions with frizzled shallots, cilantro and coconut flakes. Squeeze juice of two limes over fish and scallions. Move fish and scallions to plates.
