Posts Tagged ‘Coconut’

Thai Green Curry

You’ll need to cook up some rice to serve this over. I made 2 cups for this size recipe; 1 1/2 cups brown basmati and 1/2 cup wild rice. I use a rice cooker, which I highly recommend, 2 cups water for every cup of brown rice.

I often make this dish when another recipe calls for a small amount of cilantro.  Since you buy them in bunches, there’s often a lot leftover.

This fed 3 of us and created enough leftovers for 2 lunches.

Thai Currys are fairly easy, flexible, and delicious. This time I made the curry paste a day ahead of time, because my cilantro was starting to wilt, but I usually make it just before I start frying things up. Lemongrass is a bit hard to cut, but it is amazing in this dish. You will want to cut it up fairly finely even though it is going in the food processor because it takes a lot to break it down. I cut about half of it up. Keep the top half to the side. Add all the ingredients to the food processor and send them for a whirl. I like it a bit chunky, but it is also really good smooth.

Green Curry Paste

  • 3 cloves garlic
  • 1 or 2 sticks of lemon grass; sliced thin
  • 1 thumb of ginger
  • 2 tbsp soy sauce
  • 1 bunch cilantro
  • Juice of 1 -2 limes
  • 1 tbsp cumin or garam masala
  • Add chillies to taste (optional)

Green Curry

base

  • Green curry paste
  • 1 onion
  • 4-8 mushrooms
  • 1 can of coconut milk
  • 1 red pepper

for this dish

  • Handful of snow peas
  • 1 head of cauliflower, lightly steamed. I do it in the rice cooker for about 15 minutes
  • 4 carrots, steamed with the cauliflower

This is best cooked in a wok, but a deep frying-pan also works great. Over fairly high heat you want to add some oil to the pan. I use canola oil because the smoke point is higher than in other oils making it less likely to burn. Add the onions and mushroom and cook for a couple minutes until they are tender. Add the red peppers and cook for another couple minutes. Add green curry paste and let it liquify a bit. After that you can add the coconut milk and stir it all together. This is the base of the green curry.

This time I added cauliflower, carrots and snow peas, but this dish is quite good with many other vegetables. Broccoli, spinach, chard and tofu are things that I regularly add, but you can add anything that you have in the fridge that you think might be good. It’s a bit of a one pot recipe so all the flavours come together as you simmer it. Add the tops of the lemon grass for the extra flavour and all the veg let it all simmer at medium heat for 10-15 minutes. When it is done remove the lemon grass tops. Serve over rice.

Advertisements

Veggie Sandwiches and Smoothie deliciousness!

So I thought I’d write about our lunch today… we went out for dinner last night, so we didn’t have anything to share. But here’s what we had for lunch, a couple of our all-time fave foods!

Again these are foods that can be done in a basic version, but are a lot of fun to experiment with and make with whatever flavours you’re feeling that day! So these are just the versions we made today…

Veggie Sandwiches

  • 2 slices of bread, anything goes: grainy, seedy, carrot, rye, a wrap or pita if you prefer! Toasted with Garlic butter  …Oooh! Toasted naan with garlic butter would be so good!
  • sliced tomatoes
  • avocado slices or guacamole
  • red onions – very thinly sliced (in a bit of olive oil, salt and pepper; let them marinade while you prep your other veg, it takes the overpowering bite out!)
  • shredded carrot
  • a yummy mustard of your choice: we used roasted red pepper and curry today!
  • cheese! – (optional) we used gouda for this one, but we often use spiced havarti, smoked or old cheddar, swiss, etc.

Other toppings we also use:

  • cucumbers
  • sprouts
  • fresh herbs like dill, or basil goes nicely with just tomato and bocconcino cheese
  • spinach
  • pickles
  • falafel
  • tzatziki


Smoooooooothies!!!

  • 1 chopped frozen banana
  • handful of frozen blueberries
  • handful of spinach (you don’t really taste it, just adds a bit of iron, calcium, and a ton of other good vitamins for you)
  • half can of coconut milk
  • small handful of mint leaves
  • top with almond milk for the right consistency as you blend

Other ingredients we also use (not necessarily all together ;))

  • Almonds
  • flax seeds
  • virgin coconut oil
  • cinnamon
  • any other dark green leaf like kale
  • avocado (makes it really creamy and smooth!)
  • any berries
  • apples, pears, kiwis, mangoes, papaya, etc. …any fruit really
  • yogurt
  • cooled herbal or green teas, or matcha powder
  • you can also use a protein powder or something as a protein boost

Basically anything you find on the menu at a smoothie place, just go home and make it healthier, yummier and cheaper! hehe… These are awesome for breakfast too, or after any physical activity.

The frozen ingredients are what will give you that smoothie texture. So start freezing those fruit and veg you can’t eat before they go bad!

Toss into the food processor or blender and go!

Fresh and full of flavour!

Cold Beet Salad | Mung Bean Dal with Apples, Coconut & Mint | and a Mojito of course!

Tonight’s dinner was inspired by our beautiful January! Being new to Vancouver, I’m in awe of the mid-winter “summer” weather we seem to have. So I decided to celebrate it with summer-fresh flavours …I can’t quite lay on the beach yet, but I can make a yummy dinner that would compliment a mojito in my hand and pretend!

(Oh, and just a heads up! I don’t often use recipes, and when I do I don’t always follow them… so use the measurements more or less as guidelines! Cook with your taste buds and your heart and it will be delicious!)

~ Makes enough for 4 portions

COLD BEET SALAD (truth be told I had a salad  like this at Moxie’s recently… It was delicious and I’m totally stealing it!)

  • 2   beets: 1 large red and 1 large gold, chopped into wedge chunks, boiled or roasted (separately to keep their colours) then chilled.
  • about 1/2  head of lettuce: red leaf, green leaf or arugula
  • about 1/2 – 2/3 cup pine nuts (can be super expensive so improvise with other seeds or nuts if you like)
  • homemade crouton crisps: you can use a baguette and slice thinly… I had an extra bagel and it did the trick nicely! Bake in the oven until golden.
  • goat cheese: might also be yummy with peppered or cranberry or something! Mmmm!! I love cheese!

Toss it all in a bowl and top it with a homemade dressing. Moxie’s used a sherry vinaigrette, tonight I made it with a balsamic. Just put equal parts virgin olive oil and a vinegar of your choosing into a little container with a lid and shake shake shake! I also added some pepper, garlic powder and about a teaspoon of honey. You could add more vinegar than oil to make it a bit stronger too. Have this ready to go and just add the croutons and the dressing right before you serve it.

MUNG BEAN DAL with APPLES, COCONUT & MINT (easy to make!)

A “Dal” if you haven’t made one, is an Indian dish that refers to a soup made with legumes.

  • 1 cup dried mung beans: I found they cooked pretty fast since they are so little (you could use lentils or black-eyed peas if you can’t find these)
  • 1/2 cup shredded coconut
  • 2 medium green apples, cored, peeled, and chopped
  • 2-3 tbsp ginger: peeled and finely chopped
  • 2-3tbsp garlic: peeled and finely chopped
  • a pinch of turmeric (optional)
  • 2 cups coconut milk (if your can has a little less than this just top up with water)
  • 1 tbsp honey, or alternative sweetness
  • freshly ground sea salt and black pepper
  • about 1/2 cup chopped fresh mint leaves
  • 1/2 cup sliced scallions or green onions
  • juice from one lime

I let the dry mung beans boil in about 2 cups of water at the bottom of a large pot while I prepped the rest of my ingredients, about 15 min or so. Then add the coconut, apples, ginger, garlic, turmeric, coconut milk and honey all at once. bring to a boil on high heat, then turn down to med/low to simmer (bubbling gently). Stir occasionally, adding some salt as the   beans become soft.  Add more water along the way if it’s getting really thick , but I didn’t find I needed to. I think this takes about 30 min? I just started prepping the onion, lime and mint and the beet salad while it simmered and it was cooked by the time I was done. Once the beans are soft add some pepper, stir in the mint, onion, and the lime juice. Cook for a couple minutes more, adjust any seasonings as needed and SERVE! YUM!

last but not least… THE MOJITO!

You can have your kitchen helper make these while you dish up the meal 🙂

You need:

  • Coconut rum (my favorite, but golden and white rum work too)
  • limes
  • mint
  • club soda
  • sugar (raw if you have it).

Fill a tall glass with ice. Put about 10 or so mint leaves on the top and sprinkle about a half teaspoon of sugar (depending on how sweet your rum is). Then crush it all in with a spoon or fork… kind of grind the mint leaves against the side of the glass and between the ice. Squeeze about half a lime over, add 1-2 shots of rum, top with soda and ta-da! Summer in a glass 🙂

Hopefully our dinner relieves someone’s winter blues! Enjoy!