GOAT CHEESE MASHED POTATOES

This recipe can be prepared in 45 minutes or less.

3/4 pound small red potatoes

2 1/2 ounces soft mild goat cheese (about 1/4 cup)

1 tablespoon unsalted butter

1/4 teaspoon fresh lemon juice, or to taste

1/3 teaspoon chopped fresh thyme leaves (optional)

In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid and drain potatoes. Return potatoes to pan and with a fork mash together with reserved liquid, remaining ingredients, and salt and pepper to taste.

Serves 2.

THYME-ROASTED SWEET POTATOES

This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the body’s absorption of sugar and help regulate blood-sugar levels). A bonus for weight watchers: All those complex carbs will make you feel fuller longer than white potatoes do.

4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds

3 tablespoons olive oil

4 large garlic cloves, minced

1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes

Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.

Spicy Rice

1 tablespoon oil

1 small onion, diced

1 green pepper, diced

1/2 teaspoon cayenne pepper

1 1/2 cup chicken stock

1 28 ounce can of tomatoes, crushed


1 cup rice

In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

*Could be made with vegetable stock to make this vegetarian.

Lemon Asparagus Rice

1 tablespoon olive oil

1/2 cup diced yellow onion (1/2-inch dice)

1 1/2 cups long-grained white rice

3 cups water

2 tablespoons unsalted butter


1 lemon slice (1 inch thick)

1 teaspoon minced lemon zest

1 pound fresh asparagus

Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.

Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.

Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

Coconut Rice

1 1/2 cups well-stirred canned unsweetened coconut milk

1/2 cup water

1 teaspoon salt

1 cup long-grain white rice

In a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes.

Ginger Rice

1 cup basmati rice

2 cups water


1-inch piece fresh ginger, peeled, halved, and smashed

6 green cardamom pods

Pinch kosher salt

Rinse the rice to get rid of excess starch. Put it into a heavy bottomed pot with a tight fitting lid. Add the water, ginger, cardamom, and salt and give it a good stir. Bring it to a boil, reduce the heat to a simmer, cover, and cook gently for about 15 minutes. You will see holes poking through the rice and most of the water should be absorbed. Let the rice stand off the heat, covered, for about 5 minutes. Remove the ginger and discard, fluff the rice and serve.

Tea Rice

1 cup Japanese rice

3 teaspoons Earl Grey tea, ground in a blender or spice grinder until it is a powder

1 teaspoon salt


Fresh ground pepper

Rinse the rice under running water until the water runs clear. Then put it in a small pot with one cup of water and let it soak for thirty minutes. Stir the rice well and turn on the flame to high. let the rice come to a boil and then stir well again turn flame down to the lowest flame possible cover the pot with a tight fitting lid and let cook for 11 minutes. Then move the rice off the heat and let sit, still covered, for five more minutes. Let the rice cool for 10 minutes then stir in the Earl Grey tea, and the salt and pepper. Taste and adjust the seasoning.