Bouquet Garni

I love a beautiful bouquet garni. It infuses delicate flavors into anything from beef bourguignon to steamed vegetables. 

Today’s aromatic bundle of herbs is simply rosemary, sage and thyme plucked from our planters. I’ll be using it for a beef roast, cooked in a French oven (aka a Dutch oven with the cast iron coated in enamel). My toddler helped me pick and prepare this bouquet garni; it’s such a simple technique that is fun and easy for kids to help with.

A classic bouquet garni is a few sprigs of thyme, a few stalks of fresh parsley and some bay leaves, bound with unwaxed kitchen string. But when it comes to a bouquet garni, there really are no rules and any herbs can be used. I like to bind my herbs using a sprig of thyme instead of kitchen string (although you must be quite delicate).

What are your favorite herb combos / bouquet garni ingredients? Tell me in the comments below!

Perfectly Pink Morning Smoothie

YOU. GUYS. After 10 months, our daughter Riley finally slept through the night… 2 nights in a row. 

This is particularly great news for Genevieve, who shares a room with Riley (and somehow manages to sleep through the crying most nights). And also good news for me and my husband, who just yesterday got a new king-sized bed and memory foam mattress, and actually got to enjoy it with a restful night’s sleep! 

We’re all celebrating with a trip to the orchard and a tasty smoothie (already planned but a lot more enjoyable when we are rested). Also, a straw and flower, because what type of celebration would it be without that.

Perfectly Pink Morning Smoothie

Ingredients:

  • 2 bananas
  • 10 frozen strawberries
  • 5 chunks/cubes frozen pineapple (large handful)
  • 5 chunks/cubes frozen mango (large handful)
  • 1/4 cup rolled oats
  • 1/4 cup apple juice
  • 1/4 cup orange juice

Combine all ingredients. Blend until smooth! Makes 4 servings (2 adults, 2 littles).

Classic Chicken Ramen Soup

Savory ramen soup with mushrooms, chicken and egg will warm your belly and make you rethink comfort food! This classic recipe is restaurant quality at a fraction of the price. Even your littlest family members can get in on the fun – just separate some of the cooked ingredients for soft, healthy finger foods.

Fall is headed our way, which means tasty soups and warm comfort food are just around the corner. At the top of my list this coming season: Ramen!

Ramen gets a bad reputation because most recipes are packed with sodium – which isn’t great for little kids. This recipe pares back the sodium (simply add to taste) in favor of flavorful aromatics and healthy ingredients. There are quite a few steps, but ultimately, each element of this classic ramen recipe is simple to prepare.

Savory ramen soup with mushrooms, chicken and egg will warm your belly and make you rethink comfort food! This classic recipe is restaurant quality at a fraction of the price. Even your littlest family members can get in on the fun – just separate some of the cooked ingredients for soft, healthy finger foods.

It starts with a spectacular, savory broth seasoned with sesame and soy, plus aromatics like shallot and green onion, and some earthy mushrooms that add a touch of yumminess and umami to the soup base.

Next I’ve added some fabulous protein in the form of an egg and chicken – feel free to double these ingredients! They make for great finger food for your little ones, and can rest in the broth for a while for some added flavor.

And last but definitely not least, ramen noodles! The package we used has five servings, but we split it across four bowls, because noodles are the BEST part of ramen soup, in my opinion.

Ramen gets a bad reputation because most recipes are packed with sodium – which isn’t great for little kids. This recipe pares back the sodium (simply add to taste) in favor of flavorful aromatics and healthy ingredients. There are quite a few steps, but ultimately each element of this classic ramen recipe is pretty simple.

Our toddler had no problem diving right in to the bowl of deliciousness, but she is definitely picky when it comes to “mixed up” foods. If your kid is the same way, do what we did! Serve the broth and noodles in a bowl (including shallot and green onion), and separate out the egg, chicken and mushrooms. Boom. Deconstructed, toddler-friendly ramen.

Bon appétit!

Savory ramen soup with mushrooms, chicken and egg will warm your belly and make you rethink comfort food! This classic recipe is restaurant quality at a fraction of the price. Even your littlest family members can get in on the fun – just separate some of the cooked ingredients for soft, healthy finger foods.
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Classic Chicken Ramen Soup
Savory ramen soup with mushrooms, chicken and egg will warm your belly and make you rethink comfort food! This classic recipe is restaurant quality at a fraction of the price. Even your littlest family members can get in on the fun – just separate some of the cooked ingredients for soft, healthy finger foods.
Ingredients
Broth
  • 2 tablespoons butter
  • 2 teaspoons sesame oil divided
  • 1 teaspoon soy sauce
  • 1 shallot thinly sliced
  • 4 oz package of baby bell mushrooms sliced
  • 4 green onions diced
  • 32 oz chicken stock
  • Sea salt to taste
Eggs
  • Water
  • Ice
  • 4 eggs
Chicken
  • 2 tablespoons olive oil
  • 2 chicken thighs
Ramen
  • 1 package ramen noodles 9 oz
Instructions
To Prepare the Broth
  1. In saucepan over medium heat, cook butter, 1 teaspoon of sesame oil and 1 teaspoon of soy sauce.
  2. Once butter is melted, add shallots, mushrooms and half of the diced green onions. Sauté 3-5 minutes, until softened.
  3. When shallots, onions and mushrooms are softened, add chicken stock, cover and bring to a boil.
  4. Reduce heat to low and simmer for 5 -7 minutes, turn off heat and leave covered.
  5. Salt the broth to taste.
To Prepare the Eggs
  1. In separate saucepan, bring water to a boil and prepare a bowl of ice water next to the pot. (Exact measurements are unnecessary when it comes to the water – use your best judgment to cook and cool the eggs.)
  2. Gently add eggs and boil for 6.5-7.5 minutes, depending on how runny you like your yolks. Remove the eggs with a slotted spoon and place directly into the ice water when complete.
  3. Reserve boiling water over heat.
  4. Once cool, remove eggs from ice water and peel.
To Prepare the Chicken
  1. While cooking the eggs, grill your chicken thighs using a grill, stovetop griddle or cast iron pan.

  2. Oil your grill surface or add 2 tablespoons oil to your griddle or cast iron pan. Cook the thighs over high heat, for 5 to 6 minutes per side, until your chicken reaches an internal temperature of 165 degrees Fahrenheit.

  3. Remove chicken from heat and allow to rest on a cutting board while you cook your ramen. Then, slice your chicken thighs into long ½-inch-thick slices.

To Prepare the Ramen
  1. Add ramen noodles to boiling water from the eggs. Boil for 4-5 minutes, then pour into colander and run under cold water.

  2. Toss with 1 tablespoon of sesame oil and set aside.

  3. Fill each bowl with ¼ of the ramen noodles and ¼ of the grilled chicken. Pour broth over the top.

  4. Top each bowl with the remaining green onion and 1 egg, sliced in half.

  5. Eat and enjoy!

Ramen gets a bad reputation because most recipes are packed with sodium – which isn’t great for little kids. This recipe pares back the sodium (simply add to taste) in favor of flavorful aromatics and healthy ingredients. There are quite a few steps, but ultimately each element of this classic ramen recipe is pretty simple.

Blackberry Applesauce with Ginger & Cinnamon

Blackberry applesauce with cinnamon and ginger - a delicious, healthy snack with a recipe that's so easy, kids can help make it!

This flavorful blackberry applesauce is more than just a sweet pretty-in-pink snack. It’s loaded with Vitamin C, antioxidants and fiber, and has anti-inflammatory and digestive health benefits. And it’s packed with flavor that your kids – as well as the adults in the house – will love.

We often thing of applesauce as being just for toddlers and little kids. And sure, toddlers will do just about anything for a serving of this delicious, sweet snack. But when you add blackberries, ginger and cinnamon, applesauce becomes absolutely heavenly. Now it’s an elegant, healthy treat that will satisfy adults at snacktime, with a texture that’s smooth enough to serve to a baby. Perfection!

It’s also a great recipe to get your kids involved with cooking. Genevieve loved to help with this recipe! She started by washing all of our apples.

Blackberry applesauce with cinnamon and ginger - a delicious, healthy snack with a recipe that's so easy, kids can help make it!

Cleaning is a lot of fun when you’re 2!

Then I let her help me push on the apple slicer and discard the cores. She also pushed the buttons on the food processor, which was probably the high point of this entire recipe (and any other).

When it comes to adding spices, Genevieve was a pro. The sweetener is optional (we skipped it this time around since I gave some to the baby), but once Riley is over 1 year old I’ll definitely be using honey. Apples and honey are such a spectacular pairing!

I like to serve my applesauce with toppings because it looks beautiful, enhances the texture and adds a pop of flavor. Some great toppings for this recipe include blackberries, sliced strawberries, pomegranate arils or even mango coulis.

Blackberry applesauce with cinnamon and ginger - a delicious, healthy snack with a recipe that's so easy, kids can help make it!

In terms of storing your applesauce, you can definitely go through the traditional sterilization and canning process, and this stuff will last you FOREVER. Or you can be lazy and do what I do, which is leave a portion in the refrigerator, and then freeze the rest. It defrosts well when left in the refrigerator overnight, and the smooth texture is not compromised.

Since it’s got lots of blackberries in it, this applesauce is likely to stain – so use a bib or avoid white clothing when feeding it to your kids. 🙂 Pictured here: The clean before the storm.

Blackberry applesauce with cinnamon and ginger - a delicious, healthy snack with a recipe that's so easy, kids can help make it!

Enjoy the recipe! Do you have any favorite applesauce combinations? I would love to hear about them in the comments.

Blackberry applesauce with cinnamon and ginger - a delicious, healthy snack with a recipe that's so easy, kids can help make it!

Blackberry applesauce with cinnamon and ginger - a delicious, healthy snack with a recipe that's so easy, kids can help make it!
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Blackberry Applesauce with Ginger & Cinnamon
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Snack
Cuisine: French
Servings: 5 half-pint jars
Ingredients
  • 3 cups water
  • 4 lbs apples mixed varieties like pink lady, fiji and honeycrisp
  • 2 cups blackberries
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon cinnamon
  • 1 tablespoon lemon juice
  • 2 tablespoons maple syrup, agave nectar or honey - optional (do not feed honey, even cooked, to children under age 1)
Instructions
  1. Add water to a large pot. Insert a steamer basket, cover the pot and bring water to a boil. 

  2. As water is heating, core apples and cut into large chunks or slices.

  3. Add apples to the pot of boiling water and cover. Cook for 10 minutes.

  4. Add blackberries to the pot. Cover and continue cooking for 10 more minutes.

  5. Remove from heat as soon as apples are all soft (if necessary, continue cooking for a while). Discard water and add apples and blackberries to a food processor. (Or, use a blender in batches as needed.)

  6. Grate fresh ginger so that it's paste-like, reserving any liquid/juice from the ginger if possible.

  7. Add ginger, cinnamon, lemon juice and optional sweetener (maple syrup, agave nectar or honey). Blend everything thoroughly in the food processor (or blender) until you achieve a smooth, uniform texture. 

  8. Store your applesauce in clean, sterile canning jars (or a few tupperware). You can follow a traditional canning process, or you can store the leftovers in the freezer. Anything that is refrigerated should be consumed within 2-3 weeks.

Raspberry Cardamom Chia Jam

This Raspberry Cardamom Chia Jam is scrumptious, pudding-like jam that can transform a simple dish into a spectacular recipe. Cardamom adds a subtle pop of flavor and is the perfect pairing for the sweet-tart berries. It's healthy and easy to make - a perfect family jam!

This post was sponsored by Driscoll’s & TheFeedFeed. Thank you for supporting the awesome brands that support La Petite Foodie.

Our family loves raspberries. From berry burritos to raspberry rose gelato, these yummy, juicy berries are the perfect addition to my favorite recipes. (You can also go the route of my toddler, put a raspberry on top of each fingertip, and eat them dramatically while calling yourself Genevieve Raspberry Hands.)

Raspberry jam is a refrigerator staple in our home, so I thought I’d try my hand at making my own version, with a gourmet and kid-friendly twist. Cardamom adds a subtle pop of flavor and is the perfect pairing for the sweet-tart berries. I used honey instead of refined sugar, although you could skip the sweetener entirely if you’re open to a tart spread (or swap in maple syrup if a child under age 1 is getting a taste). And rather than pectin – a thickening agent that’s commonly used in jam – I used chia seeds, plus a bit of orange juice (oranges are a natural source of pectin). 

This Raspberry Cardamom Chia Jam is scrumptious, pudding-like jam that can transform a simple dish into a spectacular recipe. Cardamom adds a subtle pop of flavor and is the perfect pairing for the sweet-tart berries. It's healthy and easy to make - a perfect family jam!

The end result is a scrumptious, pudding-like raspberry jam that can transform a simple dish into a spectacular recipe that’s perfect for sharing. And ultimately that is what Driscoll’s new #BerryTogether campaign is all about – the fact that berries, meals and most great things in life are better when they are shared.

I used the jam on Brie, in a PB&J sandwich, and even ate it straight off the spoon, and each bite was spectacular. We also decorated slices of baguette to make cute kid-friendly canapés. 

However, my absolute FAVORITE combination includes Raspberry Cardamom Chia Jam and juicy whole raspberries, sandwiched between flaky pastry and chocolate hazelnut spread. Due to their supreme tastiness, you may have a tough time sharing these mini croissant sandwiches… but what better way to show someone you TRULY care? Whether you serve them for dessert, brunch or an appetizer, these adorable sandwiches are a guaranteed hit. 

This Raspberry Cardamom Chia Jam is scrumptious, pudding-like jam that can transform a simple dish into a spectacular recipe. Cardamom adds a subtle pop of flavor and is the perfect pairing for the sweet-tart berries. It's healthy and easy to make - a perfect family jam!

I definitely think the quality of the raspberries plays a role in how tasty this jam (and sandwich) is. Driscoll’s has exclusive patented berry varieties that are developed through years of research using only natural breeding methods. They never genetically modify their raspberries, and they follow the sun so the berries are available year round. Plus they have traditional and organic options, to suit each family’s preferences.

Beyond the natural goodness of Driscoll’s raspberries, the message of their #BerryTogether campaign really resonates with me. Driscoll’s advocates the idea that the simple act of sharing creates a positive change in perspective: when we share something as delicious as a Driscoll’s berry, everyday moments become just a little bit more special. How great is that?! 

We live in the Twin Cities, which was named by Driscoll’s as the raspberry consumption capital of the U.S. In fact, we are all such huge raspberry fans that Driscoll’s has created a Minnesota-exclusive #BerryTogether sweepstakes, with a grand prize 4-night getaway at Madden’s On Gull Lake! Four first-prize winners will win Driscoll’s berries for a year. If you’re a Minnesota resident, visit www.berrytogether.com between now and August 31 for the chance to win. 

If you’re located elsewhere in the U.S., don’t shed a tear – just whip up a jar of jam or one of these spectacular sandwiches. Your family and friends will thank you.

This Raspberry Cardamom Chia Jam is scrumptious, pudding-like jam that can transform a simple dish into a spectacular recipe. Cardamom adds a subtle pop of flavor and is the perfect pairing for the sweet-tart berries. It's healthy and easy to make - a perfect family jam!

Bon Appétit!

This Raspberry Cardamom Chia Jam is scrumptious, pudding-like jam that can transform a simple dish into a spectacular recipe. Cardamom adds a subtle pop of flavor and is the perfect pairing for the sweet-tart berries. It's healthy and easy to make - a perfect family jam!
Print
Raspberry Cardamom Chia Jam
Prep Time
5 mins
Cook Time
2 hr
Total Time
2 hr 5 mins
 

This flavorful, healthy raspberry jam is rich and delicious - but uses no refined sugar or artificial preservatives or thickeners! Swap in maple syrup for the honey if you want to give some to your baby (under 12 months). 

Course: Breakfast, Dessert, Jam, Lunch
Cuisine: French
Servings: 1 jam jar
Ingredients
  • 2 packages 12oz raspberries
  • 1/2 cup orange juice
  • 1/3 cup honey or maple syrup
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 2 tablespoons Chia seeds
Instructions
  1. Combine raspberries, orange juice, honey, cardamom and salt in a food processor and combine until smooth, about 15 seconds.

  2. Add Chia Seeds and pulse a few times until combined.

  3. Allow mixture to rest for 10 minutes, so the Chia seeds have time to absorb the juices.

  4. Transfer mixture to a large pot and cook on high heat for 5 minutes, stirring occasionally, until it is boiling throughout (like molten lava).

  5. Reduce heat to medium, ensuring that mixture is just boiling. Use a slotted cover if available to keep mixture from splattering out of the pot.

  6. Continue to cook (uncovered or only partly covered so the steam can escape) on high heat for up to 20 minutes, stirring occasionally, until mixture is reduced by about half.

  7. Remove mixture from heat and allow to cool entirely, about 1 hour. Transfer to jam jar and store in refrigerator.

Lemon Thyme Bay Scallops

Scallops are my favorite seafood, and I recently learned they are not just tender and delicious, but also super easy to cook!

Not sure why I waited this long to cook scallops on the regular. They’re always among the priciest item on the menu when I go out to eat, so I assumed that only trained chefs would have the skill to make them spectacular. Not true!

We ordered scallops recently off Instacart, a popular grocery delivery service that we subscribed to shortly after Riley was born. The scallops were from Whole Foods, so I had a lot of trust that they were fresh. But clearly I wasn’t paying enough attention when I submitted the order, because I unwrapped the package to discover about 100 adorably tiny bay scallops (the equivalent of about 1 lb.) instead of 1 lb. of much larger sea scallops. Ooops.

Scrumptious seared scallops are elevated with the delicious flavors of lemon and thyme. The perfect textural balance of sear and soft flakiness, along with delicate flavors, will make these scallops a hit for the whole family. Our 9-month-old and 2.5-year-old both loved these!

Fortunately it all worked out… in the end. We did some Googling and YouTubing, but our first effort at cooking the bay scallops didn’t go as well as hoped. We didn’t use enough oil/butter (be sure you have enough to coat your pan), and didn’t cook them long enough (they should be white inside once cooked), and didn’t have the sear we were hoping to achieve (which is really essential to a tasty scallop). Add these issues to the fact that we coated them with flour and it was kind of a mucky mess. Ugh.

This recipe has been tweaked so that you’re left with a wonderful sear, but the scallops retain their buttery tenderness. Tips are included along the way in the recipe. You’re welcome. 😉

We paired the scallops with Coconut Rice, topped with Mango Coulis, and a side of roasted asparagus. Delicious! And seriously healthy. Okay, there IS some butter here, but Julia Child would be damn proud.

Scrumptious seared scallops are elevated with the delicious flavors of lemon and thyme. The perfect textural balance of sear and soft flakiness, along with delicate flavors, will make these scallops a hit for the whole family. Our 9-month-old and 2.5-year-old both loved these!

Our toddler dove right in to gobble them up, and things went well until we added pan sauce on TOP of the second serving of scallops (instead of right next to them). Then she had an epic fit and refused to eat any more.

Our 9-month-old Riley was OBSESSED with the scallops and noisily motioned for more whenever her tray was empty. I cut them into quarters before serving them to her… likely totally unnecessary given how soft they are, but choking hazards are still top-of-mind for me. You could also trim any heavily-seared portions (don’t throw them away please – EAT THEM) if you’re concerned that the sear will make it tough for your baby to chew them.

We stored the leftovers in the fridge and reheated them for Riley the next day. Next time I’d use the leftovers to make a fantastic seafood fritter – also a great use for any leftover Coconut Rice!

Good luck with your scallops; let me know how they turn out!

Bon Appétit!

Scrumptious seared scallops are elevated with the delicious flavors of lemon and thyme. The perfect textural balance of sear and soft flakiness, along with delicate flavors, will make these scallops a hit for the whole family. Our 9-month-old and 2.5-year-old both loved these!
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Lemon Thyme Bay Scallops
Prep Time
12 mins
Cook Time
15 mins
Total Time
27 mins
 
Scrumptious seared scallops are elevated with the delicious flavors of lemon and thyme. The perfect textural balance of sear and soft flakiness, along with delicate flavors, will make these scallops a hit for the whole family. Our 9-month-old and 2.5-year-old both loved these!
Course: Dinner
Cuisine: French, Seafood
Servings: 4 people
Ingredients
  • 1 pound bay scallops
  • salt
  • pepper
  • ½ cup flour
  • 4-8 tablespoons olive oil for cooking
  • 4-8 tablespoons unsalted butter for cooking
  • 1 lemon juiced
  • 6 sprigs thyme
Instructions
  1. Rinse your scallops with water, then thoroughly pat dry.
  2. Use a paring knife to remove the small muscle that’s attached to the scallops. It’s slightly more white than the rest of the scallops, and very chewy – so don’t skip this step.
  3. Put the scallops in a bowl and lightly coat with salt and pepper.
  4. Add the flour to the bowl and mix well to completely coat all of the scallops. Discard any remaining flour.
  5. Depending on the size of your pan, you’ll need to cook the scallops in 2-4 batches. For each batch, cooking over medium heat, add approximately 2 tablespoons of olive oil, 2 tablespoons of butter, 1-2 teaspoons of lemon juice and the leaves from 1 sprig of thyme to your pan. Increase the quantities as needed to ensure the bottom of your pan is coated in oil/butter.
  6. Add the scallops to your warm pan (if a drop of water splatters when it hits the pan, it’s hot enough). Don’t crowd the scallops! There should be space between the scallops so they cook evenly and can be turned when needed.
  7. Sear the scallops for about 2 minutes, or just until they’re golden brown on one side. Then, turn over the scallops and sear for an additional 2 minutes, or until golden brown. Don’t overcook the scallops or they’ll become tough and chewy.
  8. Remove the scallops from the hot pan and transfer to a plate covered in a paper towel, to absorb excess oil/butter.
  9. Drizzle additional lemon juice over the cooked scallops (to taste), and add the leaves of 2 sprigs of parsley. Mix gently to combine.
  10. Serve immediately.

Scrumptious seared scallops are elevated with the delicious flavors of lemon and thyme. The perfect textural balance of sear and soft flakiness, along with delicate flavors, will make these scallops a hit for the whole family. Our 9-month-old and 2.5-year-old both loved these!

Mango Coulis

Mango coulis is a simple but spectacular sauce that can be used as a drizzle for fruit, topping for rice and so much more! Transform an ordinary dish into a fruity, tropical masterpiece.

I’m crazy for coulis! I use this velvety sauce to add flair to a dish, like little dots, swirls or drizzles that make your ingredients pop with color and flavor.

A coulis is very similar to a purée. But unlike a purée, a coulis is strained before use. This ensures it’s slightly thick but silky smooth, making it a perfect sauce for basically anything. Fruit coulis are a fabulous first food for baby, because it’s really a Stage 1 purée. Velvety texture, healthy ingredients and bright color… you can’t ask for more!

This Mango Coulis is simply one ripe mango, peeled, then blended until smooth with my secret ingredient. I didn’t strain it to get the silky texture I was seeking – which is technically cheating, but who is watching? Go ahead and skip that step and don’t feel bad about it for a second. 🙂 For other fruits or veggies, I definitely recommend straining, because you’ll remove any seeds or pulp, which results in a perfectly smooth coulis.

Mango coulis is a simple but spectacular sauce that can be used as a drizzle for fruit, topping for rice and so much more! Transform an ordinary dish into a fruity, tropical masterpiece.

Here’s my secret ingredient… I added 1 teaspoon of a white vinegar that we picked up at Aceto Modena in Italy, for just a twist of acid to balance out the sweetness. If you have a great-quality vinegar to add to your coulis, I recommend it. But it will be JUST as delicious if you go without.

I originally whipped up the Mango Coulis to top some Coconut Rice that I made for the family. The rice is a perfect size for our 9-month-old to grip and chew, and it’s truly delicious with just a hint of coconut. Then you add Mango Coulis and the side dish really comes to life – like a little tiki trip for your taste buds. (I added just a little soy sauce on top of mine, too, because I’m pretty much addicted to soy sauce and I liked the saltiness on top of the sweet Mango Coulis.)

Mango coulis is a simple but spectacular sauce that can be used as a drizzle for fruit, topping for rice and so much more! Transform an ordinary dish into a fruity, tropical masterpiece.

This past weekend, I served this up on our fruit plate, along with a spoon so that folks could drizzle the coulis on their berries and kiwi. After they left, we stopped being fancy and it just became a dip.

And that is the other cool thing about this Mango Coulis – put it in the refrigerator overnight, and it’s thickened like a jelly. Perfect fruit dip, right out of the refrigerator. What can’t this stuff do?

Mango coulis is a simple but spectacular sauce that can be used as a drizzle for fruit, topping for rice and so much more! Transform an ordinary dish into a fruity, tropical masterpiece.

Bon Appétit!

Mango coulis is a simple but spectacular sauce that can be used as a drizzle for fruit, topping for rice and so much more! Transform an ordinary dish into a fruity, tropical masterpiece.

Mango coulis is a simple but spectacular sauce that can be used as a drizzle for fruit, topping for rice and so much more! Transform an ordinary dish into a fruity, tropical masterpiece.
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Mango Coulis
Prep Time
3 mins
Total Time
3 mins
 


Course: Pouches & Purees, Sauces
Cuisine: French, Tropical
Ingredients
  • 1 large mango
  • 1 teaspoon white wine vinegar
Instructions
  1. Peel the mango and discard the seed. 

  2. Add the mango and vinegar to a blender.

  3. Blend on high until the mixture is smooth and silky.

  4. If your coulis has any pulp or chunks, strain before serving.

Coconut Rice

This light, fluffy rice recipe has a hint of coconut to elevate any dish. Drizzle with mango coulis for a truly tasty bite of the tropics!

Love rice? Love coconuts? Well then you are in luck because I’m about to blow your mind with the deliciousness that is Coconut Rice.

I use basmati rice for my Coconut Rice base, and I always rinse the rice 6 times before cooking it. Supposedly you’re supposed to rinse the rice until the water runs clear and nearly all the starchiness has washed away. This keeps the grains from sticking together and forming a clumpy glue-like mess. But who has time for this, and also, that seems like a huge waste of water. So 6 times it is, and my grains typically don’t stick together. They have a delicate fluffiness about them, which is the perfect start to Coconut Rice.

This light, fluffy rice recipe has a hint of coconut to elevate any dish. Drizzle with mango coulis for a truly tasty bite of the tropics!

Taking a break from dinner to educate me on coconuts (at least, what she learned from Moana)

Lately I’ve been cooking up rice in my Instant Pot, because it’s the most magical appliance I’ve ever owned, and I feel compelled to cook anything I can in it. I add in my ingredients, set it to Rice setting, and its destiny is fulfilled as perfect rice emerges. Prior to that I was using a relatively inconsistent rice cooker that turned my rice into a rock-like cake of grains half the time, and my husband was often using a basic pot on the stove top. The Instant Pot rice is by far the best method we’ve found, but ultimately you should use whatever method you prefer.

Once your rice is done, add the coconut cream. My ratio is 1 cup of uncooked rice (which typically yields about 3 cups cooked rice) to 6 ounces of coconut cream (which equates to about half a standard-sized can, or one small-sized can). I add the coconut cream to cooked rice, and fold it in gently with a spatula or large fork while the rice is still hot. The rice remains really fluffy and delicious if you’ve properly washed it before cooking and you fold gently. The coconut cream imparts a creaminess and hint of tropical flavor that is truly spectacular.

This light, fluffy rice recipe has a hint of coconut to elevate any dish. Drizzle with mango coulis for a truly tasty bite of the tropics!

You could serve this as a base to stir fry or other Asian dishes. Leftovers would be great in a fritter batter. I simply served it on a night when we had a bay scallops and asparagus – it was the perfect side dish when topped with Mango Coulis. My baby ate it by the handful, toddler ate it with a spoon, and the adults just did what we usually do (aka: used forks).

We did have a bit of an issue when my husband added some sauce to Genevieve’s bay scallops. It was spooned on top of them, instead of 1 inch away, where it apparently should have been (as determined by my toddler). So… that caused a few moments of drama. But the coconut rice itself was a huge hit and we enjoyed the leftovers in various dishes for the next few days. No major tantrums tied to the Mango Coulis being on top of the rice. But I naturally cannot speak for your own kids! 🙂

For those of you (like my husband) who are concerned that a fluffy bed of coconut flavor will overpower your meal – have no fear. The coconut flavor is subtle, but just present enough to add some rich depth and interest to your meal. He’s definitely not a coconut die-hard like I am, but he loved this rice.

Bon Appétit!

This light, fluffy rice recipe has a hint of coconut to elevate any dish. Drizzle with mango coulis for a truly tasty bite of the tropics!

This light, fluffy rice recipe has a hint of coconut to elevate any dish. Drizzle with mango coulis for a truly tasty bite of the tropics!
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Coconut Rice
Prep Time
2 mins
Cook Time
20 mins
Total Time
22 mins
 
Course: Side Dish
Servings: 6 servings
Ingredients
  • 1 cup basmati rice uncooked
  • 2 cups water
  • 1/4 teaspoon salt
  • 6 ounces coconut cream (or, 1/2 a can)
Instructions
  1. Rinse the rice thoroughly. I rinse mine 6 times, but you could also just put it in a colander and run it under water for a minute or two.

  2. Combine rice, water and salt. Cook according to the instructions on your package of rice, until rice is fluffy and little-to-no moisture remains.

  3. Add coconut cream to rice, folding it in gently to combine. 

  4. Serve immediately. Leftovers can be kept in the refrigerator for 5 days or can be frozen for up to one month.

Recipe Notes

Add a touch of Mango Coulis for a sweet twist on this delicious recipe!

Vichyssoise – Chilled Potato Leek Soup

Vichyssoise is a chilled potato leek soup that will transport your taste buds to the French countryside. The recipe is easy but the taste is truly gourmet.

Happy 100th birthday to Vichyssoise! I suspect there isn’t anyone celebrating along with me, since there isn’t an official birthday for this spectacular soup, but it was DEFINITELY created one century ago around this time of year, so why not celebrate by whipping up a batch?

Vichyssoise is a chilled potato leek soup that will transport your taste buds to the French countryside. The recipe is easy but the taste is truly gourmet.

Vichyssoise is a classic potato leek soup that will transport your taste buds to the French countryside. It’s a silky, decadent recipe, but definitely healthy enough to feed guilt-free to the kiddos. It’s easy to make in a pressure cooker or slow cooker… foolproof peasant food at its best. Serve chilled during the summer, or warm during the winter (at which point you should call the soup Potage Parmentier – not that anyone is going to challenge you, when you are offering up a bowl of tasty soup).

Oddly enough, vichyssoise was created in America (around August 1917, just in case math isn’t your strong suit). Chef Louis Diat, of the Ritz-Carlton in New York, was always on the hunt for fabulous chilled dishes for his customers. This was before air conditioning, so the summers were sweltering. One hot day, voilà, the idea for Vichyssoise came to him.

Vichyssoise is a chilled potato leek soup that will transport your taste buds to the French countryside. The recipe is easy but the taste is truly gourmet.

“I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make,” Chef Diat said to New Yorker magazine in 1950. “I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.”

And boy did he ever. He named the soup “Crème Vichyssoise Glacée,” in tribute to the wonderfully bourgeoisie style of cooking in Vichy, near Chef Diat’s hometown of Montmarault in Central France. The soup was a hit every summer at the Ritz, but patrons so often requested it during the colder months, that it became a permanent menu addition in 1923.

This chilled version is likely a touch healthier than Diat’s creamy masterpiece, but I definitely haven’t gone to the far side of eliminating butter, cream and salt. We didn’t have the patience to wait until it was chilled to devour the first dish, so I can say with confidence that this soup is spectacular both warm and chilled.

Instructions are included below for Instant Pot and slow cooker prep methods. My recipe is enough for a family meal, but it can be doubled if you want to store some extra in the freezer for a fast meal later in the season.

Vichyssoise is a chilled potato leek soup that will transport your taste buds to the French countryside. The recipe is easy but the taste is truly gourmet.

Bon appétit!

Print
Vichyssoise – Potato and Leek Soup, Served Chilled
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Vichyssoise is a classic potato leek soup that will transport your taste buds to the French countryside. It’s a silky, decadent recipe, but definitely healthy enough to feed guilt-free to the kiddos. It’s easy to make in a pressure cooker or slow cooker – foolproof peasant food at its best! 

Course: Dinner, Lunch, Main Course, Soup
Cuisine: French
Servings: 4 people
Ingredients
  • 2.5 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1.5 teaspoons salt
  • 1 leek chopped into 1/2 inch pieces
  • 1/2 white onion peeled and chopped into 1/2 inch pieces
  • 2 cloves garlic minced
  • 2 large russet potatoes peeled and chopped into 1/2 inch pieces
  • 2 cups chicken stock
  • 1 teaspoon ground white pepper
  • 1 cup heavy cream
  • Chives for garnish
Instructions
Instant Pot Cooking Method
  1. Add butter, oil, 1 teaspoon salt, leek, onion and garlic to your pot.
  2. Cook uncovered on Sauté mode until butter is melted and aromatics (leek, garlic, onion) are cooked but not browned.
  3. Add potatoes, chicken stock and pepper to the pot and pressure cook (Soup mode, high) for 20 minutes.
  4. Add cream and stir well to fully combine. Add additional salt to taste if needed.
  5. Use an immersion blender (or blend in a traditional blender in batches if needed) and blend until silky smooth.
  6. Chill and serve cold with freshly minced chives. (Or just dive right in!)
Slow Cooker Cooking Method
  1. Add butter, oil, 1 teaspoon salt, leek, onion and garlic to your slow cooker.

  2. Cook uncovered on High for about 10 minutes, until butter is melted and aromatics (leek, garlic, onion) are cooked but not browned.

  3. Add potatoes, chicken stock and pepper to the pot and cook on low for 6 hours or high for 3 hours.

  4. Add cream and stir well to fully combine. Add additional salt to taste if needed.

  5. Use an immersion blender (or blend in a traditional blender in batches if needed) and blend until silky smooth.

  6. Chill and serve cold with freshly minced chives. (Or just dive right in!)

Vichyssoise is a chilled potato leek soup that will transport your taste buds to the French countryside. The recipe is easy but the taste is truly gourmet.