Posts Tagged ‘coconut milk’

Unrecipe of the Week: Miso Coconut Chicken

March 10, 2014

I was craving something with some interesting flavors, but nothing too spicy, too heavy or too obvious. I stumbled upon this recipe adapted from i am a food blog, and knew this was just what I was looking for. The smell of onion, ginger, mushrooms and garlic, perfumed the kitchen and added just the right amount of flavors to chicken. The miso paste and coconut milk combined to make the perfect sauce; creamy, but not cloying, and so delicious we wanted to eat it with a spoon. Of course, I tweaked it, or maybe just didn’t bother to measure it, to make it into an real unrecipe.

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Miso Coconut Chicken:

Season chicken pieces with salt and pepper and sear, skin side down, in vegetable oil for 6-8 minutes until it is crispy and brown.

Remove chicken from the pan, and sauté about 1/2 of a large onion diced, 2 or 3 cloves of diced garlic, and a nice sized hunk of diced ginger until it is soft and fragrant, but not too browned. Add in about a pound of sliced shitake mushrooms, and continue to cook until the mushrooms are done, scraping up any browned bits as you go.

Add 2 tablespoons of water, and 2 heaping tablespoon of miso paste to the pan, stirring until it becomes smooth. Add 1 can (14-16 oz. ) of unsweetened coconut milk to the pan and stir to combine. Bring to a simmer, and add the chicken pieces back to the pan. Cover, and simmer for 30-40 minutes until the chicken is fully cooked. Taste the sauce and correct the seasonings if necessary. Serve over steamed jasmine rice, and enjoy!

photo: glasshouse images

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Unrecipe of the Week: Vegan Strawberry Ice Cream

August 14, 2013

We have been having a lot of office celebrations lately, prompting discussion of our dream birthday treats. Artisanal ice creams came up and the desire for lactose free or vegan versions struck a cord. There are lots of types of alternative milks, why not use them to make ice cream?
I set out to tackle the challenge. Fresh strawberries and creamy coconut milk provide the base for this luscious ice cream.

strawberries

strawberries

Puree 1½ to 2 pints of strawberries in the blender and chill.

strawberry puree

strawberry puree

Mix 2 tablespoons of cornstarch with ½ cup of coconut milk and whisk until well blended.  Set aside.

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Place 1½ cups of coconut milk into a large pot and cook just until bubbles start to form. Add 2 tablespoons of vanilla extract, a pinch of sea salt and about ½ cup of a natural liquid sweetener, such as organic cane juice, agave or Lyle’s Golden Syrup.

Slowly whisk in the coconut milk/cornstarch mixture and cook at a high heat until thickened and custard-like.

Cook until thickened

Cook until thickened

Cool the mixture for several hours or overnight.

Using an ice cream machine or mixer attachment, churn the coconut milk mixture and the strawberry puree together following the manufacturer’s instructions.

Place the ice cream in a container, and freeze until ready to eat.

Enjoy!

This “unrecipe” can be used with any fruit. Try experimenting with different fruits, and different types of milk, such as soy or almond milk. Let us know if you stumble upon a winner!

photos via indigojonesnyc instagram

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Feeding Hurricane Sandy

October 29, 2012

All of us in New York are hunkering down and waiting for Hurricane Sandy to have her way with us. Sunday was spent preparing lots of leftover ingredients into edible dishes.
The leeks, celery and potatoes became a delicious potato leek soup; rich and creamy, without the added calories of cream.

The pumpkins were roasted and pureed. A pumpkin tart was quickly assembled, using what I had in the house. The traditional evaporated milk was hastily replaced by coconut milk, with no adverse reactions to the texture or flavor.

The leftover roasted pumpkin puree will become pumpkin gnocchi tomorrow night, assuming I can see to cook it!

There is still a giant cabbage awaiting it’s fate. I think the carrots and celery can get slivered in with the cabbage and tossed with an avocado dressing,assuming we have electricity for the blender. I guess sooner or later, they will be soft enough to blend by hand!

The flashlights have batteries, the bathtubs are filled with emergency water, and the candles and matches are laid out on the dining table.
We are as ready as we can be for Sandy’s wrath.

We hope all of our east coast readers weather the storm safely.
We will continue to post as long as we have the internet connection to do so.

Leave a comment to share your hurricane stories here…

Milking It

October 9, 2012

Recently, a friend asked my opinion on alternative milks. There are so many options out there right now, that it is hard to figure out which is the right milk for your diet.

Cow’s milk is the first type we think of. Even that comes in a variety of versions, from skim, 1% and 2% milk fat, lactose free, and regular, not to mention, organic, conventional and antibiotic and hormone free.

Cow’s milk contains high levels of calcium and vitamin D, which are essential to bone health. It is also a good source of protein.

Regular milk contains about 150 calories per cup, and half of those calories come from fat, and cholesterol. Skimmed or fat free versions, offer the same benefits, and significantly fewer calories; about 86 per cup.

For those who are not on a dairy free diet, or are lactose intolerant, fat free or 1% milk seems the way to go. Antibiotic and hormone free is a non-negotiable in my book.

Soy milk gained prominence several years ago, as a good plant based alternative to cow’s milk. It is fortified to have the same levels of protein, calcium, vitamins A and D, and potassium. Because it is a plant product, it has no cholesterol and is usually low in fat. However, many soy milks are artificially flavored, which means there is a wide swing in calorie and sugar counts. While the plain versions pack only about 70-80 calories per cup, the flavored and sweetened types can have as much as 160 calories per cup and 19 grams of sugar. It is a great alternative for those who cannot tolerate dairy, or are vegan; just beware the artificial sweeteners or high sugar contents.

Almond milk seems to be the current milk option of choice. It contains no cholesterol, or lactose. It also contains much less protein and calcium than the other milks. It is a great source of iron, vitamin E and omega 6 fatty acids. Nuts have been linked to lower cholesterol and reduced risk of heart disease. However, not all commercial almond milks are filled with almonds. There are also lots of sweetened and flavored versions on the market that add calories and sugar. The average cup of unsweetened almond milk has only 30-40 calories. It is a good option for those looking to avoid lactose, or dairy in general, or use a lower calorie, vegan substitute for cow’s milk.

Coconut milk is another vegan choice that is gaining popularity. It has only 50 calories per cup and no cholesterol. It does not contain the same amount of protein and calcium as cow’s milk, but does have some healthy fatty acids not found in other milks. It is dairy and lactose free, and like the others, comes in a variety of flavors.

Rice milk is another alternative, with lower levels of protein and calcium than cow’s milk. Its relatively mild taste makes it less necessary to buy a flavored variety. Plain rice milk contains 113 calories per cup, making it the most caloric of the plant based milks. It is good for those who have allergies to soy, dairy, or nuts, and cannot tolerate some of the other options.

When looking for the perfect type of milk, choose something that tastes good and suits your dietary concerns. Remember that while cow’s milk is a great source of protein, calcium and vitamin D, there are lots of other ways to get those elements in your diet. A balanced diet gets its nutrition from a variety of sources, and is not reliant on one food group to provide the healthy daily requirements that are a key to a good diet.

Unrecipe of the Week

May 29, 2012

This weekend marked the unofficial start to Summer. We had an indoor picnic with lots of summery salads and a light fruity dessert. Our mini strawberry shortcakes and Grand Marnier marinated strawberries were accompanied by a scoop of this homemade strawberry and coconut milk sorbet that is so easy to make, you don’t even need an ice cream maker to do it!

Strawberry Sorbet with Coconut Milk:

1 bag of frozen strawberries

1 cup of sweetened coconut milk

juice of one lime

1 or 2 tablespoons of honey

Toss all the ingredients into the blender, and puree until smooth. Add a dash of vodka ( not enough to taste it!) to prevent the mixture from freezing too solidly.

Freeze until ready to eat and enjoy!

photo: Glasshouse Images


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