1 1/4 tablespoons butter
1 small onion, chopped
2 teaspoons curry powder
1 cup jasmine or long-grain rice
1/3 cup golden raisins
1 cup light coconut milk*
1/2 cup vegetable broth
1/2 cup water
1/2 teaspoon salt
1 bay leaf
Melt butter in a medium saucepan. Add onion, and sauté until tender. Add curry powder and rice; cook 2 minutes. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.
*Note: Equal parts regular coconut milk and water may be substituted for light coconut milk.

I think it would be super yummy with craisins instead of the golden raisins, which were just fine BTW

I had this as an appetizer at a friend house last night. So good!! I like it even more when I sprinkled some of the gorganzolla cheese that happened to be on the table on top.
Avocado Bruschetta
2 avocados, cubed
2 plum tomatoes, seeded and diced
2 green onions, chopped
2 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
2 teaspoons hot sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon salt
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
36 French baguette slices
1/4 cup fresh cilantro, chopped

Combine first 10 ingredients in a bowl; toss gently to combine. Cover and chill 2 hours.
Combine 3 tablespoons olive oil, garlic, and salt. Place bread slices on a baking sheet, and brush evenly with olive oil mixture. Bake at 350° for 12 minutes or until toasted; cool.
Top each toast evenly with avocado mixture

Here's another one from the March 07 issue of Cooking Light. It was WONDERFUL and really quick and easy! :)

Cincinnati Chili

From


"At a Cincinnati reunion, we tried the city's famous cinnamon-laced chili over noodles with toppings. For our twist, we made an Indian spice mix--garam masala--with plenty of cinnamon spiked with black peppercorns." -KKD

Cooking spray
1/2 teaspoon salt, divided
1 1/2 pounds ground sirloin
1 1/2 cups plus 3 tablespoons chopped onion, divided
2 teaspoons minced garlic
1 tablespoon canola oil
2 teaspoons garam masala
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
2 tablespoons tomato paste
1 cup water
2 tablespoons red wine vinegar
1 (28-ounce) can diced tomatoes, undrained
2 (15.5-ounce) cans dark red kidney beans, rinsed, drained, and divided
1 (15.5-ounce) can light red kidney beans, rinsed and drained
1/2 cup chopped fresh flat-leaf parsley

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and beef to pan; cook 6 minutes or until browned, stirring to crumble. Transfer beef to a small bowl; keep warm.
Reduce heat to medium; recoat pan with cooking spray. Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently. Add garlic to pan; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, oil, and the next 4 ingredients (through nutmeg) to pan; cook 1 minute or until fragrant, stirring constantly. Add tomato paste; cook 1 minute. Add 1 cup water, vinegar, and tomatoes to pan; bring to a boil. Reserve 1/2 cup dark red kidney beans. Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes. Ladle 1 1/4 cups chili into each of 8 bowls. Top each serving with 1 tablespoon remaining dark red kidney beans, about 1 teaspoon remaining chopped onion, and 1 tablespoon parsley.

Yield: 8 servings

NUTRITION PER SERVING
CALORIES 276(20% from fat); FAT 6g (sat 1.7g,mono 2.7g,poly 1g); PROTEIN 26.5g; CHOLESTEROL 45mg; CALCIUM 97mg; SODIUM 755mg; FIBER 9.1g; IRON 4.2mg; CARBOHYDRATE 31.7g