Rice Pudding with Persimmons & Toasted Coconut Chips

Last Saturday, I got together with a few of my cousins, and it was a spectacular mix of food, laughs, and... more food. The next morning, per Filipino party tradition, I packed up my share of the leftovers and was sent home with a hefty bag of homegrown fruit. This time, they were persimmons! Yes! It's officially that time of the year!

Probably the only thing that I love more than shopping for fruit at the farmers market is receiving enormous bags of homegrown goodies. And, when Fall arrives, persimmons are the ones that I look forward to the most. (Fun story: My high school dance teacher and I used to have a deal. I would bring her homemade fried rice, and she would bring me persimmons and vegetables from her dad's garden. Thanks, Ms. Soliman!) They have a gorgeous orange color...making you think of pumpkins, Halloween, crisp leaves, Thanksgiving...and a flavor that's perfect for Autumn cooking! For my first bag of the season, I decided to turn a couple of persimmons into a sweet, juicy topping for creamy, spiced rice pudding!

Orzo & Brown Rice Salad with Shrimp, Basil, & Cherry Tomatoes

I've been on a rice salad streak lately. It started with a Mango-Cucumber concoction and now brings us to this combo of orzo and brown rice. (I've even got another rice recipe for later this week!) While grocery shopping a few days ago, I came across a bag of brown basmati and suddenly felt the urge to bring one home. This was weird for two reasons: 1) We don't eat brown rice often in my house...like...ever. And 2) That's because the Filipino in me will always crave white rice.

However, I find myself thoroughly enjoying the balanced flavor and texture of brown basmati rice. It's not as coarse or chewy, but still nutty and has a hearty bite. The fragrant flavor expected of basmati is also there. Paired with orzo pasta, it's the perfect foundation for a rice salad! This one is loaded with shrimp, fresh basil, and sweet cherry tomatoes!

Mango Monday: Mango-Cucumber Rice Salad with Lime & Scallion Vinaigrette

Monday is a great day for a salad, isn't it? The weekend has us fresh and ready to go. It's the beginning of a new week. We're still looking on the bright side of things, and the work/school blues haven't quite kicked in yet...Yeah, Monday is a great day for a tasty, refreshing salad.

This combination of mango, cucumber, and rice can be mixed together in a cinch, and the Lime & Scallion Vinaigrette is just as simple. You can also make a big batch, keep it chilled in the refrigerator, and enjoy it all week long! The flavors pair well with seared fish, grilled or sauteed shrimp, and even your standard rotisserie chicken. It's incredibly easy to turn this salad into a complete meal!

Flank Steak, Tomato, & Mushroom Kebabs with Basmati Rice (Plated Review!)

Last week, I had the opportunity to sample a gourmet meal delivery service, called Plated. A different menu is released every week, members choose which "plates" they would like to order, then the recipes and individually wrapped ingredients are sent right to customers' doorsteps. The front page of the company's website reads: "You choose a chef-designed recipe. We deliver the fresh ingredients. You cook a delicious meal." I had never tried anything like this before, so I was really interested to see how it would all work out.

For my first order, I went with the Flank Steak, Tomato, & Mushroom Kebabs with Basmati Rice. I realized that this could also be an ideal recipe to share for Labor Day Weekend! It's a simple, low-maintenance dish that can be easily enjoyed outdoors...while we're all bidding farewell to Summer with BBQ's, picnics, and beach trips!

Mango Monday: Manila Mangoes & Coconut Sticky Rice

Imagine yourself at your favorite spot for authentic Thai cuisine. A bowl of Red Curry Chicken, a platter of Pad Thai, maybe some Pineapple Fried Rice...You plow through it all. Every delicious and spicy bite. Now, it's time for the waiter to bring a tray of dessert for the table. A dessert that's refreshing and palate-cleansing all in one.

Are you craving mangoes and sticky rice yet?

Luckily, getting dressed and heading out to your local Thai joint will not be necessary. Homemade Coconut Sticky Rice is so easy to whip up! For a fresh and simple finish, ripe mangoes are sliced and spread right over the top!

Pineapple Fried Rice (With Shrimp & Mushrooms)

My mom can make fried rice out of anything.

Egg, peas, and carrots? Of course. Diced up Spam? Throw it in the wok! Oh, there's leftover adobo, you say? FRIED RICE.

From simple garlic to the more complex kimchi, my mom can make fried rice out of anything. This is why, whenever I find myself griping about how there's not much left in my pantry or refrigerator, I must remember...whatever it is, it can always be turned into fried rice. This has saved me many a late night...got home late, starving, exhausted...It's a quick-fix, complete meal in a bowl.

Fried rice is a well-known Asian dish, seen in but not limited to Chinese, Thai, and Filipino cuisine. It can be put together almost instantly, and it's a perfect method for using up leftovers. Of all the different versions in the world, Pineapple Fried Rice is definitely in my top 5. (Yes, you can have a Top 5 Fried Rice List.) It's got sweet, salty, and spice...a combination that never fails to wake up the taste buds.

The Horchata Experiment

I've never been able to say no to requests. If a friend or loved one asks me..."Hey, do you think that you could make this for me?"...I have a habit of happily accepting before I really know what I'm getting myself into. (See: A dish for a fraternity potluck on a $10 budget.) The latest example of this would be my brother-in-law's request for homemade horchata.  I thought, "Sure, why not? It's just a drink."...Yeah, well, about that...I've actually never even had horchata before. Not at a taqueria. Not at a market stand. Not even the store-bought bottled version. Never......So, I need to recreate something that I've never tasted, you say?? Challenge accepted.

First, I looked up a few recipes to compare and to find out exactly what it is. I was able to figure out a few important things: 1) Horchata has different versions and even names, depending on what Latin country you find yourself in. The kind that seems the most popular is the Mexican variation. 2) Rice and cinnamon give this particular horchata its flavor. And 3) The steps to make it are reeeeeeaaally simple...Soak, blend, strain. Like I said, simple...It just takes time. This is one of the reasons why it's usually a good idea to just go ahead and make this "agua fresca" in large batches.

Lastly, I needed to actually taste some horchata so that I could have something to compare my own to. Walking to the taqueria down the street would've been ideal, but I resorted to a powdered mix that I found at the store, like pouches you'd find for Kool-Aid or lemonade. When I fixed up a couple of glasses, though, Jeremiah said that it was too thin and watery, and this store-bought horchata was a little too heavy on the cinnamon. (Surprise, surprise. It tasted artificial.) I kept my fingers crossed that this underwhelming, not-so-tasty stuff would pave the way for my horchata to really shine. (Set a low standard. This was my foolproof logic.)