Tag Archives: coconut

keep calm and c[u]rry on…

With a serious want for a wonderful Indian dish, but a lack of desire to go out for dinner on a Monday night… I decided to browse through some cookbooks and with what I had in the house, whip up a quick pork curry dish served with a coconut rice.
Green curry paste, sliced scallions and olive oil were the building blocks to what would soon be a delicious meal. After a quick sauté of the above, thinly sliced pork was tossed in and stirred around. Once the pork was no longer pink, in went some coconut milk, some shredded coconut, and water.
As soon as the whole lot was boiling, it all went down a notch, soybeans and sugar snap peas were added and it was time for a slow simmer to let everyone get to know each other.
After roughly twenty minutes, it was time to plate and surrender to this luxurious and flavor-laden dinner!

at a low simmer…
-R

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finger… err thumbprint [cookies that is]…

Following a morning of battling the elements and snow blowing our property, then enjoying some warming peppermint hot cocoa’s it was onto the age of question… what’s for dinner, but more importantly what’s for dessert!
So again with the holidays in our near reach, and loads of creamy butter in every refrigerator in this house, it seemed fitting to whip up some thumbprint shortbreads with raspberry preserves and coconut!
Light, buttery and slightly sweet/tart circular luxuries… packing these up to send off to the hubbies’ office tomorrow seemed like the proper thing to do! Well maybe a few will go missing… I’m certain I’ll be able to find them later when everyone is fast asleep and enjoy with a hot cup of tea!

at a low simmer…
-R

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Guilt-free goodness…

With a craving for something healthy, yet decadent and delicious, I turned to a recipe from a dear friend whose website is chock-full-of informative ideas on leading a healthy lifestyle…
So the apple cinnamon protein muffins were the perfect way to go! Full of healthy ingredients: oat flour, pumpkin purée [not the sweetened kind], good vanilla, cinnamon, nutmeg, kosher salt, egg whites, stevia [I ran out and used Splenda for baking], whey powder, coconut oil and crisp granny smith’s!
The process of combining everything is pretty simple and only requires some pulsating in a food processor… Apples get the first few pulses until mostly puréed, but still slightly chunky. Then everything else is added in and given a whirl until brought together!
Spread out into a non-stick sprayed muffin pan, shot into a 350* oven and roughly twenty-five minutes later little devilishly good treats emerged… minus any potential guilt! So I ate one, and then another… who knows I may be making another batch before the day ends.
***Please note if you’re seeking cake like muffins you will need to incorporate baking powder/soda***

Please check out my friend’s website for the full recipe and also to give her your support… http://dariamcdermott.com

at a low simmer…
-R

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getting ‘curried’ away!!

So for tonight, something super aromatic and flavorful made its way onto our plates and into our bellies!
A curried pork dish served on top of coconut rice…
The dish started by sautéing a paste made up of ginger, garlic, onions and crushed red pepper flakes in some canola oil. Once highly fragrant, into the mix went some cubed pork loin cooked till slightly brown. As soon as the pork was browned, silky coconut milk was swirled in, along with a sachet of cardamom pods, star anise and lemongrass, then the lid placed on and a steam bath was had! After roughly forty-five minutes, the lid was removed and some brown sugar, salt, soy sauce and some shredded coconut was stirred in. This was all simmered until practically no liquid remained and the pork was as tender as could be…
As soon as everything was ready to be plated, we were just as willing to dive in with our forks! Sweet, spicy and a bit tangy… this dish had it all!

at a low simmer…
-R

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sunday night sweet tooth!!

To end the weekend on a sweet note, I thought a luxurious, slightly dense cake was in order! This was not just any cake, but rather a family favorite and old recipe passed down…
The cake has an interesting array of ingredients, including both pineapple and bananas, and is filled in/topped off with a silky cream cheese frosting coated in toasted coconut that just exudes sensuality.
Once it was ready to slice into and eat, the vision of heaven glimmered across the plates! With each bite of the cake, the desire to eat more and more became apparent… this was not going to be just a single slice of heaven, but rather the following day… a whipping on the treadmill!

at a low simmer…
-R

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a bit sweet, a bit tart… hmmm just like me!!!

Today was a perfect day to whip up a batch of homemade granola… there was that perfect fall chill in the air and the thought of making something comforting that could be picked at by hand, a crunchy element for a yogurt at breakfast or even a healthier substitute for a dessert crumble topping!
It’s a pretty simple concept… oats, wheat germ, slivered almonds and coconut are mixed with canola oil and honey. Everything is tossed into a 350 degree range for thirty-five to forty-five minutes [depending on your range] tossing frequently to prevent burning. Once a beautiful brownish toasty color is achieved, it’s off to cool and some yummy dried fruits get added to give this granola some extra oomph… you can really use any dried fruits you prefer, but this time I just used cranberries, cherries and calimyrna figs!
The flavors are slightly sweet from the coconut, cherries and honey, a touch tart… courtesy of the cranberries, but all around crunchy and delicious!
Will we be able to wait until morning to dive in??? I highly doubt it!

at a low simmer…
-R

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