Green Curry Chicken Panang


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This past weekend, I had the pleasure to keep my nephew for the weekend. Since most of my husband’s family lives in town, it is rare that any of my nieces or nephews spend the nights at our house. It only happens if my children wants to have sleepover with them or if their parents are going out-of-town. This past weekend my brother-in-law decided to go away for the weekend with his wife and thus let us keep Aksel, my nephew.
My weekends are usually quite boring, we rarely go out as I am happy to just relax and do nothing.  But this weekend, having company, we decided to go here and there. One night we went to the movies, another night we did pizza and movies, and another night we went to a restaurant to eat Thai food. One of my favorite:-) and my children. I ordered the same as : always : Chicken Curry Panang with steamed tofu…. Yum!!!

Well this weekend as I was cleaning my refrigerator and needed to cook some of the chicken I had left over, I decided to cook another curry dish for my school luncheons…;-)

Better than a peanut butter sandwich, right!!?!:-)

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Ingredients for 4:

  • 1 tbsp of sesame or peanut oil
  • 1/2 container of the green curry paste or about 4 tbsp. 
  • 2 tbsp of brown sugar
  • 1 can of coconut milk
  • 2 chicken breasts cleaned, and diced in small cubes
  • 1-2 bags of fresh baby spinach
  • 1 cup of carrot matches
  • 1/ 2 red pepper diced very small
  • 1/2 yellow or orange pepper diced very small as well. 
  • Salt
  • Pepper
  • 4 cups of cooked rice
  1. In a large date pan, warm up the oil and sauté the chicken on all sides. season with salt and pepper.
  2. Remove the chicken from the sauté pan and set aside.
  3. In the same sauté pan, stir in the curry paste.
  4. Pour in the coconut milk, the brown sugar and stir. Bring the mixture to boil.
  5. Add the chicken and cook for 5 minutes.
  6. Them add the peppers, carrots and spinach and bring the mixture to boil again.
  7. Stir , reduce the temperature and cook do 5 minutes.
  8. When ready spoon some rice ( or not) and spoon the mixture over the rice.
  9. Enjoy!!!

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Bon appetit and Happy Cooking!!!!

Coconut Ice-Cream


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Yesterday, out of curiosity and out of nostalgia, I bought a fresh coconut. Though I was not certain what to do with it, I searched the net and found out that you can make coconut milk and coconut flakes. I made both and was so proud of myself. I never knew that I would have been able to make such fancy things;-))))

So I was left with a cup or so of coconut milk and decided to make ice-cream with it, or sorbet. Of course that cup of coconut milk was not going to make a lot so I added more coconut milk from a can.

Ice-cream has usually a cream and a custard base, but this ice-cream really has nothing besides coconut milk and sugar.

Ingredients for 4:

  • 2 1/2 cup of coconut milk
  • 3/4 cup of sugar, honey or agave ( I used agave syrup).
  1. In a large bowl, mix the coconut milk and the sugar.
  2. if you have an ice-cream churn, turn it on and pour the mixture in it. Let the ice-cream churn do its magic and within 20 minutes you will have some yummy ice-cream.
  3. It will be still very soft so place this soft ice-cream into a container and freeze for 1 hour.photo
  1. If you do not have an ice-cream churn, simply pour the mixture into a container and place this container in the freezer.
  2. Every 30 minutes, take the container out and with a fork mix the mixture to fluff it up. Repeat this step until the ice-cream is getting thick and the consistency of your liking.
  3. C’est tout!!!

Bon Appetit and Happy Cooking!!!

Fresh Coconut Milk and Toasted Coconut Flakes from Scratch


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It is so funny how some memories will stick with you throughout your life. My mom, much like me, would buy food that she did not know just to find out what it tasted like. She not only introduced us to many food that we would have not normally been exposed to, but she also taught us that it is important to try things once. You just never know if you are going to like it. She would buy fruits from Asia, the tropical islands… wherever it came from. I will always remember when she bought some lychees, or dragon fruits. We were disgusted just to look at those strange looking fruits, but they tasted so good that their appearance did not matter at the end.

It was the same with coconut. One day she came home with a coconut. It took us a while to try to open it. At the end i think that my dad hit the shell with a hammer so hard that the coconut broke in tens of pieces. The flesh stayed on the shell which made it very difficult to remove it and use it. I think that my mom did not really make anything with it. She just gave us some of the coconut shell “flesh” and we try to eat the flesh of  it as best as we could.

Yesterday when I saw those coconuts at the grocery store, I finally decided to buy one. I did not really know what to so with it, nor did I know how to open it but that was such a great memory that I wanted to see if that fresh coconut would taste as good as what i remembered. So i researched  how to open it and this is what was suggested:

1. place the coconut on a towel and hammer clean nails in the soft spots of the coconut. Turn the coconut upside down with the holes facing down and shake the coconut so that the “coconut water” will drain out.photo 1

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2. Then wrap the coconut with the same towel and with a hammer, hit the coconut so as to make a crack in the shell.photo 3

3. With your fingers, pry the coconut open and the coconut fruit/ meat should detach from the shell.photo 4

4. rinse the coconut meat. And with a potato peeler, peel the brown skin.photo 5

What to do with fresh coconut??

  •  You can eat it raw– it is quite good.. though a bit different than what you may be accustomed to if you have only eaten it baked or toasted. You can either shave it, or grate it and include it in you breakfast or salads.
  • You can toast the coconut and use that way in many recipes.photo 2
    1. shred or slice the coconut thinly and bake it in the oven at 300 for 10 minutes stirring every 5 minutes to make sure that the coconut browns evenly.
    2. You can also toast coconut on the stove top. Spread shredded coconut into a large skillet and cook over medium heat, stirring frequently, until coconut is mostly golden brown. Coconut will probably brown a bit less evenly in a skillet than in the oven.
  • You can make Coconut milk:photo 3
    1. grate the meat and immerse the meat in some fresh water, adding 2 cups of water for the meat of one whole coconut.
    2. An easier and faster way to make coconut milk is to place the coconut flesh and coconut water in a blender, adding two cups hot water.
    3. Blend until the coconut and water forms a smooth slurry.
    4. Pour coconut mixture through a fine sieve or a milk bag and then  into a mason jar or a pitcher.
    5. Squeeze out as much liquid as possible, and transfer the coconut milk to the refrigerator.

C’est tout!!! So what are the incentives in making the toasted coconut and the coconut milk by yourself?

In Nourished Kitchen, the author of the blog points out the many health benefits of having fresh coconut versus canned milk. He points out that “Fresh, homemade coconut milk is also richer in vitamins, food enzymes and nutrients than coconut milk from a tin.  Indeed, fresh coconut milk contains three times as much vitamin C as canned coconut milk and is richer in thiamin, niacin, vitamin B6, folate and panthothenic acid.  Moreover, fresh raw coconut milk contains vitamin E, a heat-sensitive, fat-soluble vitamin that is otherwise absent in canned coconut milk”.

So now that I have shown you what to do with fresh coconut, I hope that you will give it a try,  and make fabulous recipes.

We used ours to make coconut ice cream and coconut macaroons;-) Yum!!!!

Bon Appetit and Happy Cooking!!!

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Tropical Oatmeal Breakfast


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School has been over for about a week for me, and I will tell you: I am liking it😉 It is nice to wake up a bit late, not being on any type of schedule and do whatever I want to do. This week has been all about recharging and resting. For many people, recharging may mean different things, but for me this means going to the gym, cook, read, and hang out in my backyard. And this is exactly what I have been doing. I know.. I have not been much productive, but we have to recharge sometimes, right???

Well among the things I have been doing, one has been of course playing in my kitchen. This week, I have been playing with my breakfast. I wanted to add variety to this boring oatmeal i am trying to eat so today I will share with you my Tropical Oatmeal.

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Ingredients for 2-3 :

  • 1 fresh mango sliced and cubed.
  • 1 fresh coconut or about 1/3 cup of coconut flakes toasted
  • 1 cup of oatmeal
  • 1 cup of coconut milk,
  • 1 cup of regular milk ( I used Fat free Lactaid)
  • 1 tsp of Pure Madagascar Vanilla Extract
  • 2 tbsp of Muscovado Brown Sugar ( Raw Brown Sugar from the Mauritian Islands- to be found in special grocery stores)
  1. Turn the oven to 475.
  2. Place the diced mango into a bowl and sprinkle 1 tbsp of the Muscovado brown sugar. Stir to coat the mango with the sugar.
  3. Empty those diced mangos onto a deep flexipat that you would have placed on a perforated sheet. Set aside.photo 1
  4. If you are using some fresh coconut, shave some coconut ( about 1/3 cup or even less) with a potato peeler and lay it on the flexipat as well.photo 2
  5. Cook both in the oven for 5 minutes.photo 4
  6. Meanwhile prepare the cooked oatmeal. Place the oatmeal, the coconut milk and the milk into a medium-sized bowl and cook the oatmeal for 3 minutes in the microwave. Watch that the milk does not boil over. It will start rising at about 2 1/2 minutes.
  7. Stir and set aside to let the oatmeal expand and cool. I don’t like when it is too hot…
  8. Add the vanilla, and 1 tsp of brown sugar and stir.
  9. Divide the oatmeal equally in 2 or 3 portions in individual bowls. Then add the cooked mangos, and the toasted coconut to each bowl.
  10. Sprinkle some Muscovado Brown sugar over the fruits, and you may even want to grate more fresh coconut.photo 5
  11. Eat up;-)

Bon Appetit and Happy Cooking!!!

If you like this recipe, I would love for you to subscribe to this blog by entering your e-mail address into the box on the right of this post. Also if you have time, please rate or post a comment. Your comments are always much appreciated. Thank you ;-)

Red Curry Shrimps with Peas and Baby Corn


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Last night I was craving some Thai food. All day I dreamt of eating my favorite Thai dish: Tofu in a Red Curry Sauce. I had so much to do though, that they were no time to go to a restaurant, and since the word “take out” is not in our vocabulary, I just swung by the store in search of what I needed to make that dish right after school;-)

I hope that you will try this dish at home, it is very inexpensive, needs only 5 minutes to cook and is delicious!!!!

Ingredients for 4:

  • 1 lb. of shrimps, unpeeled and deveined.
  • 1 bag of frozen peas thawed out.
  • 1/2 can of coconut milk or about 1 cup.
  • 3 tbsp. of Roasted Red Chili Paste
  • 1 tbsp. of fresh basil
  • 1 can of baby corn, drained.

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  1. If using fresh shrimps, peel the shrimps, and slice the back of each shrimp to remove what looks like a vein.
  2. Rinse the shrimps and pat them dry. If using frozen shrimps, thaw them out and pat them dry before using them.
  3. Scoop the foamy part of the coconut milk into a small saucepan.photo 3
  4. Add 2-3 tbsp of the Roasted Red Chili Paste, mix well and place onto a warm stove.
  5. Bring this mixture to boil.
  6. Add the shrimps, and cook for 2-3 minutes.
  7. Then add the rest of the coconut milk and stir.
  8. Add the peas, and the corn and cook for another 2 minutes. photo 4
  9. Before serving, chop some basil, and mix it well into the mixture.
  10. Eat… Yumm, Yumm…

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You may want to fix some coconut rice to serve with it. I did not, it tasted great without it. 

Bon Appetit and Happy Cooking!!!

Butternut Squash, Coconut Milk and Wasabi Soup


What did you guys eat this evening? left-over turkey, and left-over food from Thanksgiving? I was not that lucky to have left-overs as I did not host Thanksgiving, and all I brought was eaten.

Then on the other hand, I am glad that I did not have any as I was wanting something more light for my fare. Soup was going to be it for me. The rest of my crowd, was on their own ( do not feel sorry for them-they had plenty of wonderful cold cuts and French cheese to make great sandwiched with…)

I had a small butternut squash in my fridge, and a few other things and since butternut squash soup is definitly one of my favorite soups, there was no hesitation as what my dinner was going to be. So while everyone was busy fixing their sandwiches, I came up with this recipe:

Ingredients for 4-6 people:

  • 1 small butternut squash peeled, and cut in cubes
  • 1 large sweet potato peeled and cut in cubes also
  • 1 red onion thinly chopped
  • 3 cups of chicken or vegetable broth
  • 1 can of light coconut milk
  • 1-2 tbsp of wasabi paste

Place the cubed butternut squash, and sweet potato in the large round mold. Cover the round mold with the octogonal silpat and cook for 5 minutes. Meanwhile in a medium-sized pot, warm up 2 tbsp of olive oil. When the olive oil is warm, add the chopped red onion and saute it. Stir and cook the onion on medium-high for about 5 minutes, or until the onion is a golden brown and is soft. Add the steamed vegetables and saute them as well. Warm up the broth and pour it over the vegetables. Bring this mixture to boil and when it has come to boil, lower the temperature to medium. Cook the soup for 15-20 minutes or until the vegetables are soft. With an immersion blender, puree the soup. Add the coconut milk and the wasabi and stir well. I added 2 tbsp of wasabi paste, but you may want to use less.

This soup was such a treat. I loved it, i hope that you will like it as well.

Bon Appetit and Happy Cooking!!!

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An Asian Twist on the Pumpkin Soup


With this cool weather, there is nothing better than eating soups. I tried to fix soup as often as I can. Since at my house, I am the only one eating it, I have soup for several days in a row;-) at least that’s an easy lunch!!! I love butternut squash soup and pumpkin soup. But being lactose intolerant, I cannot add any dairy product to make them creamier so i thought maybe I should add coconut milk. Different but good. You ought to try.

Ingredients: 2 1/2 lbs of pumpkin peeled and diced, 5 cup of water, 1/3 cup of soy sauce, 1 sweet yellow onion sliced and diced thinly, 1-2 inches of fresh ginger grated, 5 tbsp  of brown sugar, 1  1/2 cup of coconut milk, 1 tsp of powder ginger, salt and pepper to taste, dry coconut flakes for decoration, toasted sesame seed oil.

In a large pot, add 2 tbsp of toasted sesame seed oil. When the oil is getting hot, add the onions and saute. Then add the pumpkin and saute it. Lastly add the grated ginger and saute as well. Add the water and the soy sauce to the pot and bring to boil. When the soup has come to boil, reduce the temperature and add the ginger, and the salt and pepper. Stir well and cook for 30 minutes. With a mixer, puree the soup, then add sugar and cook for another 30 minutes at medium-low temperature. You may need to add salt and pepper if necessary. Before you serve the soup, add the coconut milk and stir. Serve in small bowls and sprinkle with dry coconut flake. You may also add chopped basil. Et voila!

Bon Appetit and Happy Cooking!!!