The following articles were authored by cynthia

Easy Coconut Rice with Peas


  • 2 cups of basmati rice, rinsed and drained
  • 2 cups of water
  • 1 can (approx. 13-15 oz) coconut milk (full fat tastes better than reduced fat!)
  • ¼ to ½ teaspoon of ground turmeric
  • 1 stick of cinnamon
  • 3-4 cloves
  • 1 cardamom (optional)
  • 1 cup of frozen peas

Place all ingredients in a rice cooker and stir well. Turn on the rice cooker. Once the cooker is finished and moves to the warming cycle, open the lid and pour frozen peas on top of the rice. Wait 5 minutes and then open the lid to stir the peas into the rice and fluff the rice to keep it from clumping.

The same process can be done without a rice cooker on the stove top, just follow basic package directions for cooking the rice. Makes 4-6 servings.

Curried Baked Salmon


  • 1 salmon filet, any size
  • 2-3 tablespoons Aunty Saro’s curry sauce, any flavor
  • Juice from ½ lemon
  • Chopped cilantro for garnish

In a small bowl, mix curry sauce with lemon juice and set aside. Rinse salmon filet, pat dry, and place in a baking dish. Using a spoon or brush, coat the entire surface of the salmon with curry sauce – lemon juice mixture, including sides of the filet.

Bake the salmon in preheated 350 degree oven for approximately 20 minutes (depending on the size of the filet) or till the white protein fibers surface in the fish. Once the white appears, the fish is done so remove from the oven and let it rest 3-5 minutes. Garnish with fresh cilantro and serve with steamed or coconut rice.

Vegetarian Curry with Meatballs and Peas


  • 1 package Trader Joe’s Meatless, frozen (or any vegetarian meatballs)
  • 1 package Trader Joe’s fresh English peas (can also use fresh or frozen peas)
  • 1 jar Aunty Saro’s curry sauce, any flavor (mild, medium, hot, or extra-hot)
  • 1 jar water
  • 5-6 oz. canned coconut milk
  • Juice from ½ lemon
  • Chopped cilantro for garnish
  • Salt to taste

Place all ingredients except the cilantro in a large pot over medium-high heat and bring to a boil for five minutes. Reduce heat to medium-low and cover for 15 more minutes (till frozen meatballs have thawed and flavors have melded).

Garnish with fresh cilantro and serve over steamed or coconut rice.

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