Coconut Rice with Shrimp and Corn

Inspired by a recipe from the New York Times, it’s easy to make the rice in a rice cooker, cook the aromatics and corn together, adding the shrimp at the end. Some say to cut down on the amount of rice, so you’ve been warned. (Or up the amount of vegetables and corn?)

Rinse 1 1/2 cups jasmine rice until water runs clear. Drain well then place in rice cooker. Add 1 can (14 oz) low salt chicken broth and 1 can (14 oz) coconut milk. Stir, then set up to cook the rice.

Rinse 14 ounces shrimp (tails and shells off), cut in half and set aside.

Cut the kernels off 4 small ears of corn. I do this by standing it in a large bowl, letting the kernels be caught by the bowl. Set aside.

In a large flat pan, heat 4 tablespoons olive oil. Add 1 small yellow onion, chopped along with 1 finely chopped Thai red pepper (they are mild) OR 1 jalapeño, making sure to remove seeds and membranes. (Red pepper flakes can be substituted; add near the end)

Sauté over medium-low heat for 3-4 minutes, then add 2 grated garlic cloves. Stir.

Add corn, continue to cook on medium-low heat, tossing the corn with the aromatics. Add the shrimp, tossing, but not overcooking. Correct the seasoning by adding:

  • salt and pepper
  • splash of fish sauce
  • 2 Tablespoons lime juice
  • lime zest, if you have it
  • 1 teaspoon sugar

After tossing together, taste. Add more of whatever seasoning you think is missing: salt or tangy.

Because the ratio of rice to the vegetable mixture may vary, I’d spoon the cooked rice into a serving bowl, then add the vegetables over the top.

Garnish with fresh, torn basil leaves.

Fennel, Shallots, Farro and Chickpeas Bowl

Sauté in 4 Tbls EVOO strips of:
1 red bell pepper
2 fennel bulbs
10 baby shallots
2 grated garlic cloves, added later
2 carrots (thin strips)

Cook 1 cup farro in 2 1/2 cups water, drain.

Pile into large bowl:
1 can chickpeas, drained
Farro Vegetables

Toss/Stir. Season with S&P, red wine vinegar, balsamic vinegar. Serve with pitted olives, sliced in half (Kalamata and Castelvetrano), a dollop of really good hummus, and capers.

Done in 30 mins and soooo good. Inspired by justinesnacks—but I had fennel, carrots and shallots that needed to be used. 

Whole Wheat Banana Bread

Taken from the classic Sunset Cookbook of Breads, I’ve used this recipe for nearly my entire life.

1/2 cup butter, melted
1 cup sugar
2 eggs
1 cup mashed bananas (about 3 medium bananas)
1 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon soda
1 cup all-purpose flour
1/3 cup hot water
1/2 cup chopped walnuts

In large mixing bowl, place melted butter and sugar. Using paddle beater, mix until blended and no sugar crystals are apparent. Add eggs, one at a time, mixing until blended. Add mashed bananas.

In separate bowl, or measuring cup, measure the whole-wheat flour, salt and soda, stirring to combine. Add to banana mixture, blending well. Don’t overmix, though.

Add the 1/3 cup hot water, mixing well.

Add in remaining flour, until just barely blended, then add chopped nuts.

Pour into greased 9″ loaf pan, then adorn the top with three walnut halves. Bake for 325 for 1 hour 10 minutes, testing to check for doneness with toothpick. Turn out onto cooling rack, and don’t cut until nearly completely cool, if you can wait that long (about an hour).

Banana-Miso Bread with Pecans

Intrigued by the ingredient list in this New York Times recipe (miso?), I wanted to try it. Roasting the pecans is the first step, and I resolve to come back to this and just roast some for snacking. My first hurdle: not enough banana (I measured mine).

In the notes someone had mentioned that his grandmother baked her bananas in order to get enough for a recipe. So while the oven was preheating, I took a mostly unripe banana, placed it on some parchment paper and put it in the oven. I took it out after 10 minutes, but it could have used another ten, I think. It was hot to the touch, and most all of the banana was soft enough for mushing, which I did.

After the nuts were roasted, I just lifted over the parchment paper to the cutting board, and chopped on that. E-Z Cleen-Up!

Another commenter lined their pan with a length of parchment paper, oiling it before putting down and then a light brush of oil on the bottom after it was set in. They said it was helpful to have “handles” to get the bread out, so all the chopped pecans on the top didn’t fall off.
Other Ingredients: I used fine sea salt, and organic mellow white miso (mild); I’m showing this as some mentioned that their bread was salty. Ours wasn’t. I also added more pecans, subbed in some whole wheat flour.

Last changes: I added more nuts; scoop off 1/2 cup for the top, and the rest (plus salt) go into the loaf. I also cut back on the banana. This makes one loaf.

½ teaspoon vegetable oil, plus more for pan
1 1/2 cups pecans
1 teaspoon fine sea or table salt
1/2 cup whole-wheat flour
1 1/2 cups white flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon baking powder
½ cup butter, at room temperature
1 cup packed brown sugar
2 large eggs, lightly beaten
3 tablespoons milk
2 tablespoons white miso (measure exactly)
1 tablespoon honey
1 teaspoon vanilla extract
3-4 very ripe bananas, mashed (1 1/2 cups) If you are slightly below the measure, add a bit of water to bring it to 1 1/2 cups.


  1. Heat oven to 350 degrees. Lightly oil a 9- or 10-inch loaf tin, then line the base with length of parchment paper, letting the edges extend over the sides of pan to serve as handles.
  2. Toss pecans on a parchment-lined baking sheet with salt and oil. Bake until fragrant, 7 to 10 minutes. When cool, chop coarsely and reserve one-half cup for the top.
  3. While the pecans cool, whisk together flour, cinnamon, nutmeg, baking soda and baking powder in a medium bowl.
  4. In a large bowl, beat butter and sugar using an electric mixer until creamy, 3 to 4 minutes. Beat in eggs, milk, miso, honey and vanilla extract until well-combined. Gradually beat in dry ingredients until just combined.
  5. Using a spatula, stir bananas into the batter to combine evenly. Add the remaining one cup of the pecans (and any salt on the pan) to the batter and mix to combine evenly throughout. Add batter to the loaf pan, smoothing when complete. Sprinkle the remaining pecans evenly on top.
  6. Bake until a wooden skewer inserted in several areas around the center comes out clean, 1 hour to 1 hour 10 minutes. Tent with foil if it starts to darken too much on top before the middle is baked through. Check often after 1 hour; time to cook will be variable.
  7. Let bread sit in tin for 10 minutes before removing. Lift out by using the parchment “handles,” and set on a rack to cool for 60 minutes before slicing.

Last thoughts: We found this bread to be rather dense the first time around, so made the changes I suggested. I think I still prefer my regular banana bread, but am thinking about how to combine those salty chopped pecans into my standard recipe.

Revised: Tiny Vanilla Cake

Perfect for two!

Revised Small Vanilla Cake
(I already published the original, but we’ve made so many changes, I thought I would post them here.)

Preheat oven to 350F.  Butter/grease the bottom and sides of your 6″ springform pan.  Cut out a parchment circle for the bottom, place in in the pan, then butter it again.  Dust lightly with flour, tapping out excess.


1 stick (8 Tablespoons) real butter, at room temperature
3/4 cup granulated sugar
1 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons pure vanilla extract
2 eggs, at room temperature
1/2 cup buttermilk

Glaze Ingredients:
1/2 cup powdered sugar, plus more if needed
3 Tbls fresh lemon juice

Stir together the 1/2 cup flour, baking powder, baking soda, and salt; set aside.

Place the butter in the bowl of a stand mixer, fitted with a paddle beater.  Beat the butter on medium speed for 30 seconds, then gradually add the sugar.  Continue beating on medium speed for another 4 minutes, scraping the bowl at the halfway point, until it is light in color and fluffy.

Add vanilla extract and beat until combined.  With the mixer on, gradually add the eggs, one at a time, making sure they are well blended into the mixture.  Williams notes: “if the batter curdles, add 1 to 2 Tablespoons of the flour mixture to bind it back together.”  (I had that problem only once.)

Alternate adding dry ingredients with the milk: first add the reserved dry ingredients to the butter mixture, then the 1/4 cup buttermilk (approx).  Add another 1/2 cup flour, then the remainder of the buttermilk.  End by adding the rest of the flour, but don’t overbeat.  Scrape down sides and bottom of the bowl, blending well.

Pour the batter into the prepared pan and smooth the top.  Bake in the center of the oven for 55 minutes, checking after 50.  If you like a lighter colored cake, cover with tin foil after 30 minutes.  Check for doneness when a wooden toothpick inserted into the center comes out clean, and it bounces back after lightly tapping it.

Let stand for 10 minutes on a cooling rack.  Release the springform pan ring (run a knife around the inside of the pan, if needed) and remove.  Turn cake over, and remove both the pan bottom and the parchment, then return it to the cooling rack, right-side up.

Add the lemon juice to the powdered sugar, and whisk together, getting rid of any lumps.  The glaze should be on the thick side.  If needed add more powdered sugar, 1/4 cup at a time, whisking well after each addition.

Glaze now, while it is still warm, pouring the glaze on the top, and letting it slowly drip down the sides. It helps to put a sheet of waxed paper underneath the rack and the cake to catch any drips.

Buttermilk Waffles

The original source of this recipe was Joy of Cooking cookbook, given to me for a belated wedding gift in 1975. I probably made these waffles every week of my life when my children were growing up.

Buttermilk Waffles

Mix together:
2 cups flour
1/4 teaspoon soda
1 1/3 teaspoons double-acting baking powder
1 Tablespoon sugar
1/2 teaspoon salt.

In a separate bowl, beat until light:
2 egg yolks
Add and beat
1 3/4 cups buttermilk
6 Tablespoons melted butter

Combine the liquid and the dry ingredients with a few swift strokes (by hand).

In a separate bowl, beat until stiff, but not dry:
2 egg whites
Fold them into the batter.

Pour batter in a preheated waffle iron, covering the surface about 2/3 full. Bake for about 4 minutes, or until the steam has stopped emerging from the crack of the iron. If you try to lift the top of the iron and the top shows resistance, it probably means the waffle is not quite done. Wait another minute and try again. (Sometimes a fork can be useful to help loosen that top iron from the waffle.)

I like to sprinkle chopped walnuts on top of the waffle before closing the iron. Serve with warmed REAL maple syrup.

NOTE: The cookbook says “You may think our waffle recipes heavy in fat. But the richer the waffle dough, the crisper it becomes. With the butter flavor baked in, there is no reason to ladle butter on top….Since waffles are made from a batter, keep them tender by not overbeating or overmixing the dough.”

If you find that your waffle continually sticks, brush a small amount of shortening on the grids. A well-seasoned waffle iron doesn’t usually require more grease or oil.

Mom’s Dinner Rolls

My ancient recipe card with my mother’s recipe says it came from Judy Caldwell, who must have been one of her friends. I’ve modified it since, not only to cut down on the sugar, but also to make it easier to mix.

To shape crescents, divide dough in half and roll into a circle. Cut into 12-16 slices, and roll up from the bottom. I also brushed a bit of melted butter on the tops when they came out of the oven.

Dinner Rolls, from Barbara Sessions

1/4 cup lukewarm water
1 package dry yeast
1 cup milk
1 stick REAL butter
2 eggs
1/4 cup sugar
1 teaspoon salt
4 1/2 cups flour
Optional: 2 Tbls. melted butter to brush on top

In a mixing bowl, place 1/4 cup lukewarm water (110-115 F). Sprinkle one package of dry yeast over the top, or 2 1/4 teaspoons, if measuring from bulk. Let sit until yeast blooms and softens.

Meanwhile, measure 1 cup whole milk in a glass measuring cup. Add 1 stick real butter, cut into pieces. Microwave until warm (no hotter than 115; let sit until cool if it measures too warm). Pour lukewarm milk/butter mixture into bowl with yeast.

Add 2 eggs, mix. Add 1/4 cup sugar and 1 teaspoon salt. Mix.

Add 1 1/2 cups flour and mix; then add the rest of the flour in batches, but letting it remain sticky. I switched to a dough hook when I had 3 1/2 cups in, and added flour until the dough cleaned the bowl. Don’t overmix, and don’t add extra flour.

Remove beaters and cover dough with plastic wrap. Let it rise until double (about an hour). Divide into two, and on floured surface, roll out and shape (see note, above, for crescent rolls). Let rise.

Bake 12 minutes in a preheated 400 F degree oven. When rolls come out of the oven, brush tops with a small amount of melted butter.

Fall Corn Chowder

Thanksgiving 2022 was spent at my daughter’s home in a small town in Arizona. While we were there, two farm-to-table brown paper sacks were dropped off. I thought it was like Christmas with all this fresh produce from Rosebud Farms: pomegranates, red potatoes, cilantro, fresh baby greens, apples and several perfectly small ears of corn — baby corn. We served a salad that night with the fresh greens and arils, as earlier that afternoon I’d taught the charming granddaughter how to cut and submerge the pomegranate to pull out the tiny bits of red without getting it all over her.

As we were leaving the next morning, my daughter graciously gifted me the small ears of corn. We drove across the Mohave/Mojave, unpacked, and tired that night, I wanted something easy for dinner: Corn Chowder with fresh tender kernels of corn.

Fall Corn Chowder
4-5 small ears of corn, shucked, sliced off the cob (about 3 cups)**
2 slices of maple bacon, cut into small pieces
4 white rose potatoes, cut into bite-sized pieces
1/2 large onion (or 1 small onion) finely chopped
1/2 red or yellow pepper, finely chopped
1/4 cup flour
approximately 6 cups chicken broth (three 14-oz cans), divided
1/2 teaspoon celery seed
pinch of red pepper flakes
salt and pepper to taste

  1. In a medium saucepan, place the potatoes, covering with about 3 cups of chicken broth. You just want to cover the potatoes. The other chicken brother will be used later. Bring to a boil, then let simmer while you start the soup.
  2. In a heavy soup pot, cook the bacon, stirring to separate, but pulling just before it gets too brown. Remove bacon to drain on a plate topped with paper towels.
  3. To the bacon grease, add the onion and the pepper, and sauté until tender, without letting it burn or get brown.
  4. Sprinkle the flour over the top of the vegetables. We’ll be making a type of roux, where you cook the rendered fat from the bacon with flour, to take out the floury taste of the thickener. Stir, and add salt and pepper. It will thicken up really quickly.
  5. Using about 1/4 cup of reserved chicken broth at a time, add to the roux and vegetables. The first batch will be absorbed quickly. Add some more. And more, until you start to have a thickened paste.
  6. Check the potatoes for doneness, then pour the entire pan (potatoes and hot broth) into the soup pot, stirring all the while. It should separate, then thicken back again.
  7. Add more chicken broth until you like the consistency (I used all 6 cups), and simmer on low while you add:
    • cut corn
    • pinch of red pepper flakes
    • 1/2 teaspoon celery seed
    • salt and pepper to taste
  8. Serve when corn is tender but still has some bit to it. We like to grind more pepper over the top, and sprinkle it with soup crackers.

**NOTE: If you are using summer corn, go for the most tender ears you can find, or cut back on the amount of corn to 2 1/2 cups or thereabouts.

Crispy Grains and Halloumi With Smashed Cucumbers

Since I cook a lot from the New York Times Cooking website, I get to know writers who make recipes that we’ll like. One of those is Ali Slagle, who introduced us to halloumi, a low-lactose cheese that kind of squeaks in your mouth. We’ve grown to really like this meatless recipe.

3 cups cooked grains (such as brown rice, wheat berries, farro or a mix), shaken or patted dry (we use brown rice)
8 to 9 ounces halloumi or feta, torn into 1/2- to 1-inch pieces
1 (15-ounce) can chickpeas, drained, rinsed and shaken dry
4 Persian or mini seedless cucumbers
Kosher salt
2 limes or lemons or 1 grapefruit
1⁄2 cup finely chopped cilantro, dill or parsley leaves and stems, or a mix
1⁄4 cup extra-virgin olive oil, plus more as needed
1 teaspoon ground cumin or coriander
Black pepper
Sliced radishes (optional)

Step 1 • Heat the broiler on high with a rack six or fewer inches from the heat source. Put the grains, halloumi and chickpeas on a sheet pan to air dry while you prepare the other ingredients. (You can do this up to a day ahead and refrigerate the sheet pan.)

Step 2 • Meanwhile, smash the cucumbers with the side of your knife until they’re craggy and split. Coarsely chop into irregular 1/2-inch pieces. Transfer the cucumbers and any liquid on the cutting board to a small bowl and season with salt. Finely grate about 1 teaspoon of the citrus zest over the cucumbers, then squeeze in 3 tablespoons juice. Cut any remaining citrus into wedges for serving. Add the herbs and 1 tablespoon olive oil, stir to combine and set aside. (Cucumbers can be prepared up to 3 hours in advance.)

Step 3 • Add remaining 3 tablespoons olive oil and the cumin to the sheet pan. Stir to combine. Season with salt and pepper, spread in an even layer, and broil, shaking the pan occasionally or tossing with a fork, until the chickpeas start to pop and everything is crisped and golden brown, 7 to 10 minutes.

Step 4 • Serve the grain-bean mixture topped with the cucumbers and the dressing in the bowl. Season to taste with salt, pepper, citrus juice and olive oil.

Note: We have also served it with some sliced avocados.

Spicy Ginger Pork Noodles With Bok Choy

This recipe, by New York Times writer Melissa Clark, reminds us of going for dumplings; however, the shop is quite far from our home so this will have to suffice. I didn’t have any black vinegar for the final topping, so truthfully, I just left it off. In her notes, Ms. Clark says balsamic can be a substitution, although it is a bit sweeter.

12 ounces baby bok choy (3 or 4 small heads)
1 ounce ginger root (1 fat 2-inch- thick knob)
Kosher salt
8 ounces rice noodles, not too thin
2 tablespoons peanut or safflower oil
1 pound lean ground pork
1⁄4 cup plus 1 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1⁄2 cup thinly sliced scallions
3 garlic cloves, finely chopped
1 fresh Thai or habanero chile, seeded if desired, thinly sliced
2 tablespoons toasted sesame seeds
1 1⁄2 teaspoons sesame oil, more for drizzling
Cilantro or torn basil, for serving Black vinegar, for serving

Step 1 • Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks if using vinegar garnish.

Step 2 • Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.

Step 3 • Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.

Step 4 • Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.

Step 5 • Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.

Step 6 • Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs.

Optional: In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.