Coco-nutty!

We’re almost there bloggies – it’s TGIAF and that makes me very happy 🙂 !!  Tomorrow we have an all-day training at another of our offices which is very close to my house, so I am happy about that esp since I get to sleep in a bit 😉 Whoop whoop!

Check out what happened at the ol’ workplace this afternoon

Why meeeeee

Why meeeeee

How’s a girl to stay healthy with all this around!?  False alarm kiddos, had a quick taste which was enough for me (esp since I had 2 pax of funsize M&Ms already today gahhhhh I have a problem!!!) haha

Tonight’s dinner was takin’ back to an old school ‘recipe’ of mine that I just adore — so easy, so delicious (you have seen one of these guys before!)

But first, gotta say that I had a most lovely time with Maura Barclay after work doin’ YogaSculpt.  It was yoga-rrific and ever so relaxin.  Nothing feels better than the strength you feel after a great session of yoga, at least from my perspective 🙂 

Onto dinner, which was so easy that you could prob do it in your sleep!  Yep, you got that right. 

Spicy Beans & Coconut Rice:

  • 1 can Goya black beans
  • 1 can Italian tomatoes
  • Frank’s hot sauce/black pepper to taste
  • 1 cup Coconut milk (I used light)
  • 1 cup basmati Rice 

 

1+2+3+4

1+2+3+4

Start making dumpin’ the beans into a pot about 45 minutes or so before you want to eat.  Simmerin’ on the stove (easy peasy) at this moderate temperature for a bit allows the liquid to evaporate & therefore intensifying the flava and get nice and thick — this one’s a winner peeps 🙂

 

  1. Put cans of beans (drain if you want) & tomatoes into a pot.  Jazz it up with some hot sauce & black pepper (doesn’t need a lot peeps!)
  2. Simmer away over medium-low to medium heat until it reaches the consistency that you like.

Beans at the start  

 

We're drowning in here!

We're drowning in here!

 45 minutes later!

Thick & soooo delicious!

Thick & soooo delicious!

 

 To make the coconut rice

  1. Prepare rice according to directions (2:1 water to rice) but sub in half of the liquid with coconut milk

My measures were 1 cup rice, 1 cup coconut milk, 1 cup water.   Can it get any easier? 

 

Holy yum!
Holy yum!

 

The rice soaks this coco-nutty goodness up while cooking and it tastes phenomenal (!) – ummm dessert for dinner anyone? Why do I love this combo so?!?!  Something about the warm, savory/spicy beans with the sweet flavor of the rice is incredible.  It’s seriously a party for the tastebuds – no doubt!

To go alongside and “beef” up our veggies I made a typical salad Steph style usin’ up some fridge goods

Salad

  • Lettuce
  • Tomato
  • Roasted Red Peppers
  • Olives
  • Onion
  • Oregano/Pepper
  • Ken’s Olive Oil & Vinegar

 

Veggified

Veggified

And then it was eatin’ time!

Here’s the plate 🙂

Oh love at first sight *sigh*

Oh love at first sight *sigh*

And a glass of vino 😉

Frostyyyy

Frostyyyy

 

So all in all —- this dinner is really (1) delicious (2) easy (3) cheap — 3 wins for me!

Alright bloggertons, time for me to get ready for Grey’s Anatomy (!!) and maybe open up the new caramel apple PB Loco atop some ‘nilla ice cream?!  Can’t wait to see ya’ll for Friday 🙂

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8 responses to “Coco-nutty!

  1. Oh daaaang. I don’t know how you controlled yourself with that (ice cream??) cake around. My favorite!

  2. Yum! Your dinner looks fantastic. I love all of those ingredients! I’ve never made coconut rice because I didn’t know how- thanks for showing how quick and easy it can be!

  3. Oh, man, that looks delicious! I love making rice with coconut milk. I am going to be adding this recipe to my meal plan soon!

  4. I have never tried using coconut milk in rice! I should. It sounds awesome.

  5. foodieinthecity

    Oh my goodness… ice cream cake? You have way more willpower than I, my friend!

    So, wondering, when are you going to come to Minneapolis and cook up a mean meal? Seriously, your dinner looks fabulous.

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