Oregon Dukkah Vinaigrette

1/4 cup Zesty, Smoky Hot or Traditional Oregon Dukkah
1 small clove of garlic, peeled
2 Tbs sherry, balsamic, or good red wine vinegar, plus more to taste
Salt and freshly ground black pepper to taste
1/3 cup extra virgin olive oil
Place Oregon Dukkah and garlic in blender or small food processor and pulverize. Remove and place the mixture in a bowl. Add the vinegar, salt and pepper; stir. Add the oil a bit at a time. The mixture will become creamy and quite thick. Taste to make sure the seasoning pleases you; adjust as needed. If mixture is too thick, add warm water, a teaspoon at a time. This dressing is best made fresh but will keep, refrigerated, for two days. Bring to room temperature before serving.

Add comment September 22nd, 2009

Coconut Milk Rice Pudding

This recipe makes large servings. It can be easily halved using 1 can of “lite” coconut milk and no added water.

1 cup jasmine rice

1 – 14 oz can coconut milk

14 oz water (same can!)

1/3 cup brown sugar

pinch of salt

3 – 4 Tablespoons Coconut or Sweet Oregon Dukkah

Soak rice in water for 30 minutes. Drain, rinse and place in medium pot. Add coconut milk, water, brown sugar and salt to rice and stir. Bring to boil over medium-low heat, cover and turn to low. Stir rice every so often. Turn off heat after about 18 minutes. Rice should be soupy, but very soft. Stir in Oregon Dukkah and serve.   Serves 4 -6.

Serving suggestions – good with sliced fresh bananas or mangos. Really good with caramelized bananas!

Add comment September 15th, 2009