Recipes for Life Read Online Free PDF Page B

divided
    1 pound Monterey Jack cheese, coarsely grated, divided
    8 scallions (including some of the green tops), chopped, divided
    Cheddar cheese, grated, for the topping
    Preheat oven to 350°F. Grease a 4-quart ovenproof serving dish.
    Place one-third of the cooked rice in the prepared dish. Evenly dot 1 cup of the sour cream over the rice and sprinkle generously with salt and pepper. Sprinkle with half of the chiles, half of the Monterey Jack cheese, and half of the chopped scallions. Repeat all of the layers, in the same order. Top with the last third of the rice and the sour cream. Sprinkle with salt and pepper and top with grated cheddar cheese.
    Bake for about 20 minutes, or until the cheese is melted and the rice heated all the way through.
    To make ahead: The casserole may be stored, baked or unbaked, in the refrigerator for 3 days.

WHITE RICE
MAKES 4 ½-CUP SERVINGS
    2 cups water
    ½ teaspoon salt, or to taste
    1 teaspoon vegetable oil or butter
    1 cup white long-grain rice
    In a medium-sized saucepan, bring the water, salt, and olive oil to a boil. Add the rice and give it a quick stir. Reduce heat to medium-low and cover. Simmer for 20 minutes. Then, keeping covered, remove from heat and let rest for 5 minutes.
    Remove the lid and fluff with a fork. Serve immediately or keep warm.
    TIPS:
    Do not remove the lid while cooking rice. The steam is what actually cooks the rice.
    You may find it helpful near the end of the 20 minutes cooking time to peek under the lid briefly. You can then see if the rice needs a little more water. You may add water but do not stir. If it is too moist, uncover it and cook a few more minutes.
    Always fluff with a fork before serving.

FISH TACOS WITH GARLIC AÏOLI SAUCE
    This is my favorite fish taco recipe. I make my fish tacos on flour tortillas but feel free to use corn tortillas if you prefer.
MAKES 6 SERVINGS
    FOR THE AÏOLI:
    2 tablespoons extra-virgin olive oil
    6 large or 8 medium garlic cloves, minced
    1 cup mayonnaise
    ½ teaspoon lime juice, or more to taste
    Salt and lemon pepper
    FOR THE FISH:
    2 pounds firm, meaty fish fillets, such as halibut, cod, or salmon
    3 tablespoons extra-virgin olive oil
    1 teaspoon unsalted butter
    Salt and lemon pepper, to taste
    1 small lime, or to taste
    FOR THE TORTILLAS:
    Cooking spray
    12 flour tortillas
    4 ounces cheddar cheese, grated (about 1 cup)
    FOR THE CONDIMENTS:
    8 scallions (the white and barely green parts only), chopped
    ½ cup chopped cilantro
    2 avocados, sliced (or 1 cup of your favorite guacamole)
    2 large tomatoes, chopped
    2 to 3 cups thinly sliced white cabbage (about ¼ of a large head)
    Hot sauce
    Salsa
    FOR THE AÏOLI:
    Heat the olive oil in a heavy skillet over medium heat for 1 to 2 minutes, then add the garlic and cook until just golden brown. Stir the garlic into the mayonnaise along with the lime juice, and add salt and lemon pepper to taste. Set aside.
    FOR THE FISH:
    Pat the fish dry with paper towels. (Removing as much liquid as possible from the surface allows the edges to turn gold and crisp up more readily.)
    Place a heavy nonstick skillet over medium heat and add 1½ tablespoons olive oil and ½ teaspoon of butter (the butter flavors the oil). When the butter is melted, lay in half of the fillets. Cook, turning once, until the fish is cooked through and the edges are golden. The cooking time will vary according to the thickness of the fish, but thin fillets take 2 to 3 minutes per side and thicker fillets usually take about 5 to 6 minutes per side. The fish should still be slightly translucent in the center when done and easily flake when separated with a fork.
    When the fish is done, move to a serving plate and season with salt, lemon pepper, and the juice from half a lime. Keep the cooked fish warm while you repeat this cooking process with the remaining fish.
    FOR THE TORTILLAS:
    Spritz the cooking spray into the bottom of a heavy skillet over medium heat. Add a tortilla, and when it’s warm on one side,