Host The Toast http://hostthetoast.com a Kitchen Kapers blog Mon, 27 Jul 2015 16:17:22 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Slow Cooker Korean Sloppy Joes http://hostthetoast.com/slow-cooker-korean-sloppy-joes/ http://hostthetoast.com/slow-cooker-korean-sloppy-joes/#comments Mon, 27 Jul 2015 16:17:22 +0000 http://hostthetoast.com/?p=4624 My obsession with fusion food started when I was still living in New Brunswick, taste-testing my way through the town one drunk-friendly food truck or mini restaurant at a time.  Out of all of the food NB had to offer, it was a Korean BBQ fusion restaurant that stole my heart and wooed my tastebuds.... 

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Slow Cooker Korean Sloppy Joes. This summer-friendly dish is just as easy as it is delicious. | hostthetoast.com

My obsession with fusion food started when I was still living in New Brunswick, taste-testing my way through the town one drunk-friendly food truck or mini restaurant at a time.  Out of all of the food NB had to offer, it was a Korean BBQ fusion restaurant that stole my heart and wooed my tastebuds.

Why? Because they had tacos stuffed with Korean BBQ. For indecisive people like me, such fusion foods are the holy grail of non-choosing. You mean I can have all of the stuff I want in one convenient and delicious package? I’m sold.

Slow Cooker Korean Sloppy Joes. This summer-friendly dish is just as easy as it is delicious. | hostthetoast.com

And ever since, I’ve been obsessed with combining flavors from different cultures and types of food that works together. Or, not just works, but goes above and beyond what you’d expect. Much more than the sum of its parts.

But after all of these years of cooking, I still didn’t dabble much into the Korean sweet and spicy flavors that made me all in love with fusion in the first place. It was about time to change that, with an easy and flavor-packed recipe that anyone would be head-over-heels for– Slow Cooker Korean Sloppy Joes.

Slow Cooker Korean Sloppy Joes. This summer-friendly dish is just as easy as it is delicious. | hostthetoast.com

The key here is gochujang, an ingredient that’s used in many Korean dishes and consists of red chili, glutinous rice, and fermented soybeans. It’s savory and sweet, just like my favorite sloppy joes, with a bit of spiciness to boot.  It used to be that I could only find it in specialty Asian grocers, but in the past few years, it’s popped up in the International section of my local grocery stores as well. No special trips necessary!

Slow Cooker Korean Sloppy Joes. This summer-friendly dish is just as easy as it is delicious. | hostthetoast.comSlow Cooker Korean Sloppy Joes. This summer-friendly dish is just as easy as it is delicious. | hostthetoast.com

Since I didn’t have to tend to the Korean Sloppy Joes as they cooked in my Cuisinart 4 Quart Slow Cooker, I decided to make some quick pickles (or “Quickles”, as @zigged cleverly insisted I call them) in the mean time. A mixture of tangy, sweet cucumbers, red onions, and radishes made the perfect crunchy crisp topping, and they didn’t take long to throw together at all. I love keeping some extra in my fridge for topping tacos and burgers!

Slow Cooker Korean Sloppy Joes. This summer-friendly dish is just as easy as it is delicious. | hostthetoast.com

And after a few hours of cooking in the sauce, the Slow Cooker Korean Sloppy Joe filling was ready to be piled between buns and scooped into lettuce leaves. Why serve them just one way when you can have both?

There’s that indecisive tendency I mentioned earlier, by the way.

Slow Cooker Korean Sloppy Joes. This summer-friendly dish is just as easy as it is delicious. | hostthetoast.com

When you make these Slow Cooker Korean Sloppy Joes, take a picture and tag #hostthetoast on Instagram or Twitter to show them off! I can’t wait to see your go at them!

Slow Cooker Korean Sloppy Joes. This summer-friendly dish is just as easy as it is delicious. | hostthetoast.com

Slow Cooker Korean Sloppy Joes
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
For the Sloppy Joe Filling:
  • 2½ pounds ground pork, chicken, or beef
  • Kosher salt and black pepper, to taste
  • 1 white onion, chopped
  • 1 carrot, chopped
  • 1 red bell pepper, chopped
  • 5 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • ¼ cup unsweetened pear juice or apple juice
  • ¼ cup soy sauce
  • 5 tablespoons gochujang
  • 3 tablespoons honey
  • 1 teaspoon rice vinegar
  • 2 tablespoons cornstarch
  • Toasted sesame seeds, to top (optional)
For the Pickled Toppings:
  • 1 small red onion, sliced
  • 3 small radishes, sliced
  • 2 kirby cucumbers, sliced
  • ¾ cup rice vinegar
  • ¾ cup water
  • ½ cup sugar
  • 2 teaspoons Kosher salt
  • ¼ teaspoon red pepper flakes
  • Buns or bibb lettuce, to serve
Directions
  1. In a large nonstick skillet over medium-high heat, quickly brown the meat, breaking it apart with a wooden spoon, but don't cook it all the way through. Season with salt and pepper, to taste. Drain off any rendered grease and transfer the ground meat to the slow cooker. Mix in the onion, carrot, and bell pepper.
  2. In a shallow bowl, whisk together the garlic, ginger, juice, soy sauce, gochujang, honey, and rice vinegar. Pour over the meat in the slow cooker and stir to combine. Cover and cook on low for 4 hours.
  3. While you wait for the sloppy joe filling to cook, prepare the quick pickled toppings. Combine the red onion, radish, and cucumber in a wide, non-reactive bowl.
  4. In a small saucepan over medium heat, combine the rice vinegar, water, sugar and salt. Stir and heat until the mixture is hot and the sugar is fully dissolved. Pour the hot mixture over the sliced onion, radish, and cucumber, and stir in the red pepper flakes. Cover and refrigerate until ready to serve.
  5. After 4 hours, combine 2 tablespoons of cornstarch and 2 tablespoons of water in a shallow bowl. Mix until well combined and pasty. Pour into the slow cooker and mix, then increase heat to high. Cook, covered, until the sauce has thickened, about 30 more minutes.
  6. Serve the Korean Sloppy Joes in buns or bibb lettuce leaves with a sprinkle of toasted sesame seeds and the pickled vegetables, to top.

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Sangria Sorbet http://hostthetoast.com/sangria-sorbet/ http://hostthetoast.com/sangria-sorbet/#comments Wed, 22 Jul 2015 15:52:37 +0000 http://hostthetoast.com/?p=4614 You might not be used to your frozen desserts having rules, but this one has three: Must love sangria. Must resist the urge to eat it all before fully frozen. Must not operate a vehicle immediately after consuming, because this sorbet packs a punch. I have an affinity for boozy frozen treats, as you probably remember. (And... 

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Sangria Sorbet! This boozy summer treat packs a punch! Imagine soaking up the sun with a glass of this stuff... perfect, right? | hostthetoast
You might not be used to your frozen desserts having rules, but this one has three:

  1. Must love sangria.
  2. Must resist the urge to eat it all before fully frozen.
  3. Must not operate a vehicle immediately after consuming, because this sorbet packs a punch.

 Sangria Sorbet! This boozy summer treat packs a punch! Imagine soaking up the sun with a glass of this stuff... perfect, right? | hostthetoast

I have an affinity for boozy frozen treats, as you probably remember. (And if you don’t, let me point you in the direction of Creamy Margarita PopsiclesBoozy Red, White, and Blueberry Cheesecake PopsiclesAdult Chocolate Covered Pretzel Milkshake, and Blue Moon Orange Creamsicles…)

So when I got my new Cuisinart Electronic Ice Cream Maker, it was no surprise that I wanted to make an alcohol-packed ice cream. But this time, I wanted it to be even stronger than my typical boozy recipes. I wanted it to taste exactly like my favorite berry-filled sangria, with its buzz-inducing qualities to boot.

 Sangria Sorbet! This boozy summer treat packs a punch! Imagine soaking up the sun with a glass of this stuff... perfect, right? | hostthetoast

But as we all know, it’s difficult to get alcohol to freeze, so the next several days resulted in a lot of disaster (and, since we’re being honest, drinking up the failed attempts– couldn’t let all that wine go to waste)! However, after what felt like a million batches, I finally found the perfect balance of ingredients to get a smooth, flavorful, boozy sangria that froze to the perfect slightly-soft but still scoopable consistency.

 Sangria Sorbet! This boozy summer treat packs a punch! Imagine soaking up the sun with a glass of this stuff... perfect, right? | hostthetoast

While it required a few steps, the sorbet wasn’t too difficult to make. First, I made the sangria and let it chill overnight so all of the fruit could absorb the wine and vice-versa. Then, I strained out the fruit and added it to my blender to make a puree for the base, to get all of that berry flavor in without having any huge chunks of mashed frozen pieces. After straining out the seeds, I put the puree in a bowl and mixed in half of the liquid from the sangria mixture, and sprinkled it all with gelatin.

Why gelatin? The gelatin helps raise the temperature required for alcohol to set up(think of those jello shots of our college years) and also helps prevent any shards of ice from forming in the sorbet. No ice crystals to disturb the smooth, light texture!

 Sangria Sorbet! This boozy summer treat packs a punch! Imagine soaking up the sun with a glass of this stuff... perfect, right? | hostthetoast

I reduced the remaining half of the sangria mixture with some sugar, which would help everything freeze nicely, and then combined it with the puree-sangria-gelatin mixture. I put it in the refrigerator to chill, and then once it was cold, it was ready to be churned into sorbet!

I never knew that James liked sangria– I’ve never seen him drink it. But he had 4 scoops of the sorbet and couldn’t have looked happier. A grown adult with a glass of Sangria Sorbet has the look of a child at an ice cream shop. Pure joy.

When you give this Sangria Sorbet a go, make sure to take a photo and tag #hostthetoast on Instagram or Twitter to show off your summer creation!

 Sangria Sorbet! This boozy summer treat packs a punch! Imagine soaking up the sun with a glass of this stuff... perfect, right? | hostthetoast

Sangria Sorbet
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 750 ml bottle cabernet blend, divided
  • 1 oz chambord (optional)
  • 1 cup raspberries, plus more to serve
  • 1 cup blueberries, plus more to serve
  • 1 cup strawberries, sliced, plus more to serve
  • 2 tangerines, peeled and divided into sections
  • 2 cups orange juice
  • 1 pack gelatin
  • 1 cup sugar
Directions
  1. Combine all ingredients except the 1 pack gelatin and sugar. Mix well. Refrigerate overnight or at least 3 hours.
  2. Strain the fruit out of the sangria mixture add the fruit and a splash of the sangria to a blender. Blend until smooth, and then strain into a large bowl through a fine mesh sieve to remove any seeds. Discard the seeds and solids.
  3. Mix ½ of the sangria liquid in with the fruit puree and sprinkle with the gelatin. Set aside.
  4. Heat the remaining ½ of the sangria liquid and 1 cup of sugar in a medium pot, and bring to a boil. Let sugar dissolve, stirring occasionally, and reduce to a simmer. Simmer until reduced by ½, about 20 minutes.
  5. Pour the hot sugar mixture over the fruit and gelatin mixture and whisk quickly to combine. Continue to whisk until the gelatin is completely dissolved. Chill for at least 4 hours.
  6. Churn in the ice cream maker according to sorbet settings, or until the consistency is like a thick smoothie. Pour the mixture into a baking dish and transfer to the freezer until completely frozen, at least 3 hours.
  7. Scoop and serve with extra berries, to garnish.
Notes
Prep and cook time do not include the time required to chill in between, so be sure to plan accordingly!

You may substitute wine and fruits for those of your choice.

This recipe also works very well when halved!

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Coconut Milk Ice Cream with Mango Swirl http://hostthetoast.com/coconut-milk-ice-cream-with-mango-swirl/ http://hostthetoast.com/coconut-milk-ice-cream-with-mango-swirl/#comments Wed, 15 Jul 2015 16:58:57 +0000 http://hostthetoast.com/?p=4604 I can now honestly tell you that a dairy-free ice cream is in my top 5 list of all-time favorites. What? Dairy free ice cream? Yes, that’s exactly what I said. And it’s freakin’ amazing. You know that Lincoln commercial with Matthew McConaughey where he channels his True Detective character’s dark and brooding introspection and lets you know, “I... 

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Coconut Milk Ice Cream with Mango Swirl. This ice cream uses coconut milk for a super creamy, super flavorful, super refreshing ice cream that is vegan and dairy-free. Whether you eat dairy or not, you're going to love it! It's easily in my Top 5 favorite ice cream flavors! | hostthetoast.com

I can now honestly tell you that a dairy-free ice cream is in my top 5 list of all-time favorites. What? Dairy free ice cream? Yes, that’s exactly what I said. And it’s freakin’ amazing.

You know that Lincoln commercial with Matthew McConaughey where he channels his True Detective character’s dark and brooding introspection and lets you know, “I didn’t do it to be cool, I didn’t do it to make a statement, I just liked it”? Yeah, that’s how I feel about this coincidentally vegan ice cream. I’m happy that it conveniently fits a broad range of dietary needs, but I just made it because it’s absolutely delicious and you should too, regardless of your stance on eating eggs and milk and all of that. So long as you like coconut, you’re good to go, my friend. You’ll be glad you did.

Coconut Milk Ice Cream with Mango Swirl. This ice cream uses coconut milk for a super creamy, super flavorful, super refreshing ice cream that is vegan and dairy-free. Whether you eat dairy or not, you're going to love it! It's easily in my Top 5 favorite ice cream flavors! | hostthetoast.comCoconut Milk Ice Cream with Mango Swirl. This ice cream uses coconut milk for a super creamy, super flavorful, super refreshing ice cream that is vegan and dairy-free. Whether you eat dairy or not, you're going to love it! It's easily in my Top 5 favorite ice cream flavors! | hostthetoast.com

By the way, if you haven’t seen the first season of True Detective, make a batch of this Coconut Milk Ice Cream with Mango Swirl, sit your butt down in front of the TV, and watch it as you chow down. I’m not trying to tell you what to do, but, uh, I guess I’m telling you what to do. I just want to lead you down the blissful path, and I can’t think of a better way. If you have seen it, back me up here.

Something else I recommend for your enjoyment: getting an ice cream maker, if you don’t already have one. I recently got the Cuisinart Electric Ice Cream Maker, and I am all about it now. It’s a whole new world where everything can be turned into a frozen treat. EVERYTHING.

Coconut Milk Ice Cream with Mango Swirl. This ice cream uses coconut milk for a super creamy, super flavorful, super refreshing ice cream that is vegan and dairy-free. Whether you eat dairy or not, you're going to love it! It's easily in my Top 5 favorite ice cream flavors! | hostthetoast.com

I was originally inspired to make this recipe when I stumbled across an Instagram post, somewhere in the depths of hours of mindless pre-sleep scrolling, that showed a Thai version of ice cream made from coconut milk and served with sweet rice and crushed peanuts. It stuck in my head for days (and nights– to the point that I had dreams involving coconut ice cream) before I decided to churn out my own, with a swirl of sweet mango mixed in so that I could use some of those juicy summer fruits that are always catching my eye this time of year.

Coconut Milk Ice Cream with Mango Swirl. This ice cream uses coconut milk for a super creamy, super flavorful, super refreshing ice cream that is vegan and dairy-free. Whether you eat dairy or not, you're going to love it! It's easily in my Top 5 favorite ice cream flavors! | hostthetoast.com

When I first saw it on Instagram, I thought the coconut flavor might be a bit muted, but let me tell you, it shines full-on when frozen, especially against the bright mango. It’s more refreshing than your typical ice cream, and it’s very creamy considering there is no custard base at play.

I expected it to be good, but what I wound up with was addictive. No one in my family managed to limit themselves to “just one scoop”. The whole container vanished within hours of freezing, although I should probably take most of the blame for that because I hovered over it with my ice cream scoop, sighing and piling my bowl up until my cousin cut me off. “Are you really going to eat all of that?” she asked, eyeing up the tower of scoops I had amassed. Yes. Yes I am.

And I did.

And my only regret was not making more.

Coconut Milk Ice Cream with Mango Swirl. This ice cream uses coconut milk for a super creamy, super flavorful, super refreshing ice cream that is vegan and dairy-free. Whether you eat dairy or not, you're going to love it! It's easily in my Top 5 favorite ice cream flavors! | hostthetoast.com

Give this recipe a go, and be sure to take a photo to share on Instagram or Twitter! Tag #hostthetoast and let me know if you’re as crazy about Coconut Milk Ice Cream with Mango Swirl as I am!

Coconut Milk Ice Cream with Mango Swirl
 
Author:
Ingredients
For the Coconut Ice Cream:
  • 2 cups unsweetened, full-fat coconut milk
  • ¾ cup light brown sugar
  • ⅛ teaspoon salt
  • 1 cup coconut water
  • ½ cup young coconut flesh, from the coconut or canned and rinsed, chopped small
For the Mango Swirl:
  • 2 cups fresh mango, chopped
  • ¼ cup light brown sugar
To serve:
  • Pomegranate seeds
  • Halved fresh coconuts
Directions
  1. In a medium saucepan over medium heat, combine the coconut milk, brown sugar, and salt, and cook until all of the sugar dissolves. Add in the coconut water and stir. Cover and chill in the fridge until completely cool, at least 2 hours or overnight.
  2. In a food processor, puree the fresh mango until smooth. Transfer to a small saucepan and stir in the brown sugar over medium heat. Cook until reduced by half and syrupy, about 20 minutes. Cool to room temperature and then refrigerate until cold.
  3. Churn the ice cream according to your ice cream machine's instructions. Mix in the young coconut in the last 5 minutes of churning. Transfer the mixture to a loaf pan or baking dish, layering drizzles of the mango puree in between and on top. Swirl together with a butter knife and freeze until solid.
  4. Serve in halved coconuts with pomegranate seeds, to top.
Notes
If you don't want to use an ice cream maker, you can also make the ice cream using a food processor and ice cube tray-- a technique developed by J. Kenji Lopez-Alt of Serious Eats. Instead of putting the ice cream mixture in the machine, freeze it in ice cube trays, and then transfer the cubes to a food processor to process until smooth. Follow the remaining steps of the recipe as listed.

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BBQ Chicken Mac & Cheese http://hostthetoast.com/bbq-chicken-mac-cheese/ http://hostthetoast.com/bbq-chicken-mac-cheese/#comments Tue, 14 Jul 2015 14:42:14 +0000 http://hostthetoast.com/?p=4595 This post is sponsored by the Wisconsin Cheese Board, whose noble cause involves getting you to eat more delicious cheese. That, I can get behind. Today, I want to tell you about something that holds a very big, very special place in my heart. No, it’s not James (sorry, babe). No, it’s not Netflix (sorry, other... 

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BBQ Chicken Mac & Cheese.  Wisconsin cheddar + smoked gouda + BBQ sauce + smoky jalapenos and onions = the flavors of a summer backyard cookout in one deliciously cheesy dish. Not to mention, it's a great way to use up leftover chicken! | hostthetoast.com

This post is sponsored by the Wisconsin Cheese Board, whose noble cause involves getting you to eat more delicious cheese. That, I can get behind.

Today, I want to tell you about something that holds a very big, very special place in my heart. No, it’s not James (sorry, babe). No, it’s not Netflix (sorry, other babe). It’s cheese. The babe-est of all the babes. The true wooer of women across the world. And men. And especially food bloggers who find the energy to write their posts through the endless raiding of their refrigerator’s deli drawer.

I couldn’t even guess how many ounces of cheese I’ve eaten today, guys, and that’s probably for the best.

BBQ Chicken Mac & Cheese.  Wisconsin cheddar + smoked gouda + BBQ sauce + smoky jalapenos and onions = the flavors of a summer backyard cookout in one deliciously cheesy dish. Not to mention, it's a great way to use up leftover chicken! | hostthetoast.com

Being that my dad is a dairy distributor, I didn’t grow up with Kraft singles in my sandwiches. I grew up with huge hunks of fresh mozzarella, wedges of incredibly sharp provolone, and melted mounds of Gruyere. I considered myself to be a little cheese connoisseur at six years old, tutting my tongue when powdered cheese macaroni from the box was placed in front of me, with its fluorescent-orange glow illuminating my face of disgust. The gall of some people.

BBQ Chicken Mac & Cheese.  Wisconsin cheddar + smoked gouda + BBQ sauce + smoky jalapenos and onions = the flavors of a summer backyard cookout in one deliciously cheesy dish. Not to mention, it's a great way to use up leftover chicken! | hostthetoast.com

And while I’ve learned to love even the funkiest cheeses as though they are my own (edible) children, if any “cheese” comes dehydrated and stabilized in a little envelope, I’m still going to have to say no. The further I step away from the blue box, the more I remember that I’m an adult now– an adult who can make my mac however I want, loaded with whichever real cheeses I’m craving, with as many tasty mix-ins as my little heart can handle. That’s as exciting to twenty-five-year-old me as I think it would have been to six-year-old me.

BBQ Chicken Mac & Cheese.  Wisconsin cheddar + smoked gouda + BBQ sauce + smoky jalapenos and onions = the flavors of a summer backyard cookout in one deliciously cheesy dish. Not to mention, it's a great way to use up leftover chicken! | hostthetoast.com

Of that realization, many a mac was born. One of my favorites that I’ve come up with so far has been BBQ Chicken Mac N Cheese, loaded up with smoky jalapenos and onions, and plenty of creamy Wisconsin aged cheddar and flavorful Wisconsin smoked gouda. Oh yes. It’s also a great way to use up leftover chicken!

By the way, did I mention that it’s National Macaroni and Cheese Day? Because I’m pretty sure it’s a sign that you have to make it tonight.

BBQ Chicken Mac & Cheese.  Wisconsin cheddar + smoked gouda + BBQ sauce + smoky jalapenos and onions = the flavors of a summer backyard cookout in one deliciously cheesy dish. Not to mention, it's a great way to use up leftover chicken! | hostthetoast.com

The flavors in this recipe– smoky, sweet, and savory, with just a little spice– scream summer cookout, don’t you think? I adapted the recipe from my go-to Classic Creamy Mac & Cheese, but it had such a unique taste from the smooth Wisconsin cheese and sweet BBQ sauce base. If you’re not quite sold yet, just let me say that I served BBQ Chicken Mac & Cheese at my family barbecue, and it got eaten faster and raved about more than anything I’ve ever put out at a family potluck before.

Click here to get the recipe. When you make it, don’t forget to take a quick pic and tag #hostthetoast on Instagram or Twitter and let me know what you think! (Spoiler alert: You will fall in love with it.)

BBQ Chicken Mac & Cheese.  Wisconsin cheddar + smoked gouda + BBQ sauce + smoky jalapenos and onions = the flavors of a summer backyard cookout in one deliciously cheesy dish. Not to mention, it's a great way to use up leftover chicken! | hostthetoast.com

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Indian Spiced Rice & Lentil Salad http://hostthetoast.com/indian-spiced-rice-lentil-salad/ http://hostthetoast.com/indian-spiced-rice-lentil-salad/#comments Wed, 08 Jul 2015 15:27:25 +0000 http://hostthetoast.com/?p=4585 Last year, I discovered that rice salad was an amazingly wonderful thing. It’s replaced pasta salad as my favorite binge-on-at-barbecues-until-the-shame-kicks-in dish. Actually, being perfectly honest, shame doesn’t even stop me most of the time. I will eat rice salad until I can’t physically get up to get more. You think I’m exaggerating, don’t you? It... 

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Indian Spiced Rice & Lentil Salad. Forget the same old pasta salad for your next potluck. This flavorful rice salad is going to be a hit. Plenty of fresh ingredients keep it bright, while garlic, jalapeno, ginger, and spices give it depth that everyone's going to love. | hostthetoast.com

Last year, I discovered that rice salad was an amazingly wonderful thing. It’s replaced pasta salad as my favorite binge-on-at-barbecues-until-the-shame-kicks-in dish. Actually, being perfectly honest, shame doesn’t even stop me most of the time. I will eat rice salad until I can’t physically get up to get more. You think I’m exaggerating, don’t you?

It all started with Thai Cashew Coconut Rice with Ginger Peanut Dressing. I made it, I loved it, and I had to have it in my regular rotation ever since. But somewhere along the line, I started to wonder about trying out different flavors and going in a new direction. I have hashed over ideas for almost every cultural combination you could imagine, but there was one that I literally dreamed about up until the day I made it happen. Which was it? Indian Spiced Rice & Lentil Salad.

Indian Spiced Rice & Lentil Salad. Forget the same old pasta salad for your next potluck. This flavorful rice salad is going to be a hit. Plenty of fresh ingredients keep it bright, while garlic, jalapeno, ginger, and spices give it depth that everyone's going to love. | hostthetoast.com

This rice salad shows off toasted almonds, golden raisins, tomatoes, cucumbers, onion, garlic, ginger, jalapeno, mint, and cilantro, with garam masala and cumin-flavored rice and lentils, and a lemony yogurt drizzle. If anyone ever thought rice was boring, they definitely haven’t tried this. I mean, we’re talking wah-wah-waaaaoooww in the flavor department.

And while the list of ingredients is a bit long, it’s really not very difficult to make. A little chopping, some sauteing, a bit of boiling, and quick toss is all it takes for you to get Indian Spiced Rice & Lentil Salad for yourself. You can share it with people, I guess, but you won’t want to.

Indian Spiced Rice & Lentil Salad. Forget the same old pasta salad for your next potluck. This flavorful rice salad is going to be a hit. Plenty of fresh ingredients keep it bright, while garlic, jalapeno, ginger, and spices give it depth that everyone's going to love. | hostthetoast.com

Make it for your next get-together– actually, scratch that. Make it for dinner tonight. You’ll be glad you didn’t wait. Take a photo of your creation and tag #hostthetoast on Instagram or Twitter to show it off!

Indian Spiced Rice & Lentil Salad
 
Prep time
Cook time
Total time
 
Adapted from Epicurious
Author:
Serves: 6 servings
Ingredients
  • 1 cups basmati rice, rinsed and drained
  • 1 cup dried lentils, rinsed and drained
  • ½ cup sliced almonds
  • 1 tablespoon oil
  • ½ red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 small jalapeno, seeds and membranes removed, minced
  • 1½ teaspoons garam masala
  • 1½ teaspoons cumin
  • 4⅓ cups water
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • ½ cup golden raisins
  • 6 cherry tomatoes, quartered
  • 1 small cucumber, chopped
  • 1 handful mint leaves
  • 1 handful cilantro
  • 1 tablespoon lemon juice
  • ⅓ cup yogurt
Directions
  1. In a large, heavy saucepan over medium heat, toast the almonds. Once they begin to brown and become fragrant, remove them from the pan and set aside.
  2. Add in the oil and saute the onion, garlic, ginger, and jalapeno until fragrant, about 1 minute. Mix in the garam masala and cumin and cook for 30 seconds. Pour in the water and stir in the salt and sugar. Bring the mixture to a boil.
  3. Reduce the heat to a simmer and add in the lentils. Cook the lentils for 5 minutes. Add in the rice and raisins and return to a boil. Boil, uncovered for 5 minutes. Reduce to a simmer and cover. Cook until the water is absorbed, about 8 minutes. Remove the rice from the heat and let it sit, covered, for 10 minutes.
  4. Stir in the tomato, cucumber, and reserved toasted almonds. Mix in the mint leaves and cilantro, reserving some to top.
  5. Combine the yogurt and lemon juice and drizzle over the rice salad. Garnish with the remaining herb leaves. Serve at room temperature.

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