Asian, Dinner, Fish & Seafood, Lent

Coconut Curry Shrimp

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My husband thinks he does not like Thai food.  In my opinion if you like Indian food, you will like most Thai food.  This recipe made it to our dinner bowls because I wanted to cook something in the neighborhood of “Thai” food and also something quick.  I saw Ree Drummond make this recipe on TV once.  I did not “follow” here recipe, I just recalled what she did and made this dish.  So here goes !

Ingredients:

1 lb of shrimp.  I usually get the EZ-peel shrimp and remove the tails myself.  I get whatever is on sale, however, the larger shrimps taste better in this recipe.

1 package of frozen peppers and onions.  If you don’t have this, I would take 1 yellow, red and green bell pepper and 1 onion, slice them length wise and use it.

1.5 tbsp of curry powder

1 can of coconut milk (not cream)

1/2 tbsp of olive oil

1/2 tbsp of ginger paste

1/2 tbsp of minced garlic

1 tsp of red pepper flakes

salt to taste

Method:

Heat oil in a skillet on medium-high, and saute ginger, garlic, salt,peppers and onions

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Once they are soft add the red pepper flakes and curry powder and saute for till the raw smell of the curry powder it gone, about 10 mins

Add the coconut milk and the reduce the heat to simmer.

Simmer for 15 to 20 minutes till the sauce thickens. Check and adjust seasoning, keep in mind that the shrimp will absorb some of the flavor so if the sauce is on the saltier or spicier side, its ok

 

Add the shrimp and cook till it turn pink. DO NOT over cook the shrimp !

Immediately remove from heat ans serve over warm Jasmine or Basmati rice.

If you have Thai Basil, you could fold some in the end

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Breakfast, Brunch

Raspberry Coconut Cereal Bake

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Yet another gluten-free, dairy-free breakfast dish that is delicious hot or cold–perfect or those busy summer mornings when you need a good start to your day.

Ingredients:

3 cups rice cereal

1 cup unsweetened coconut flakes

1/4 cup honey

2 eggs

2 egg whites

3/4 cup almond milk

1tsp vanilla extract.

1/4 cup frozen raspberries, crumbled

non-stick cooking spray.

Method:

Preheat oven to 350F.

Spray a baking dish with non-stick cooking spray.

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Spread cereal on the bottom layer and drizzle with  half the honey.

Sprinkle the coconut over the cereal and the remaining honey.

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Mix eggs, egg white and almond milk with a 1tsp of vanilla and pour over cereal mixture.

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Crumble frozen (not thawed) berries over the top.

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Bake for 20-25mins till the eggs set.

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Serve warm or cold.

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Appetizers, Fish & Seafood, Lent

Coconut Shrimp

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A sweet, juicy tropical treat—perfect on  a cold gloomy day !

Ingredients:

10 cooked shrimp

¼ cup liquid egg whites

1 tsp of curry powder

½  tsp of ground ginger

1 tbsp of cornstarch

2/3 cup of ground almonds and sweetened coconut flakes

Salt and pepper to taste

Sweet chilli sauce for serving ( I like the trader joe’s brand)

Method:

Pat dry cooked shrimp

Toss with cornstarch, curry powder, ginger, salt and pepper

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Dip in egg and coat in almond and coconut flour mixture

Place on a cooling rack on top of a baking sheet

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Chill for 15-30mins

Preheat oven to 375

Bake for  10-15 mins till crust golden

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Serve hot with the sweet chilli sauce

 

 

Breakfast, Brunch, Cake

Honey Lavender Cake

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Here is another kitchen experiment that turned out quite well—you can have it for breakfast, brunch, tea or even a night time pick me up. It also happens to be gluten-soy and lactose free.
Ingredients:
¾ cup of oatbran
¾ cup ground almond flour
¾ cup coconut flour
½ cup liquid egg whites
1 cup of almond milk
1 tsp of baking soda
1tsp of baking powder
1Tbsp of crushed lavender
2 tbsp agave
2 tbsp of honey

Method:
Preheat oven to 375F
Mix all the dry ingredients in one bowl and set aside.
In another bowl, whisk eggs and milk and slowly add into the dry ingredients, whisking as you pour.
At the very end fold in honey and agave.
Pour batter into a greased 9”x9” round cake pan.
Bake for 20-25 mins till pale golden on the top.
Serve warm—this is would pear well it poached pears and a dollop of honey greek yogurt !

Cookies

Saffron Pistachio Cookies–Christmas Cookies #5

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1/8 teaspoon crumbled saffron threads
2 cups whole wheat flour
1/4 teaspoon baking powder
a pinch of salt
3/4 cup sugar (have extra for sprinkling, optional)
1/2 cup extra virgin olive oil
2 eggs
2-3 teaspoons grated blood orange zest
3 tablespoons blood orange juice
1/4 cup chopped pistachio nuts (have extra for sprinkling along with some sweetened coconut)

Heat the oven to 350°F.

Combine a tablespoon of boiling water with the saffron in a medium bowl, stir, and steep for a few minutes. Combine whole wheat flour, baking powder and salt in a large bowl.

Add olive oil and sugar to the saffron mixture and beat for 1-2 minutes with a whisk until light. Add the eggs and beat for a few more minutes until creamy and fluffy. Beat in blood orange zest and juice. Gently combine the liquid mixture into the dry ingredients.

Drop about 2 teaspoons of dough about 3 inches apart on ungreased baking sheets and sprinkle with chopped pistachios and sugar and coconut (optional). Bake for 12-15 minutes, until lightly brown on the bottom. Transfer the cookies on a rack to cool. Store cookies in a tightly covered container at room temperature for up to 2 days.

Total Time: 40 minutes
Yield: about 3 dozen cookies

Breakfast, Brunch, Classics, Comfort food

Pumpkin Muffins

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A fall classic and a must make for these crisp mornings !
Ingredients:

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup canned pumpkin
  • 1/2 cup low-fat buttermilk
  • 1/4 cup packed light brown sugar
  • 2 tablespoons canola oil
  • 1 large egg
  • 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
  • Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

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Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.(I made some plain ones too)

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

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Dessert

Almond Joy Bars

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Looks messy, is messy but oh will your belly do a happy dance with one bite of these bars.  Use the ingredients to make either drop cookies or a bar like I made.  If making a bar, coat the top with the extra chocolate and coconut !!!
Ingredients
  • ½ c. Unsalted Butter, softened
  • ¾ c. Almond Butter
  • ½ c. Sugar
  • ½ c. Brown Sugar
  • 1 Egg
  • 1 tsp. Vanilla Extract
  • 1½ c. All-Purpose Flour
  • 1 tsp. Baking Soda
  • ½ tsp. Kosher Salt
  • ½ c. Unsweetened Coconut Flakes
  • ½ c. Whole Almonds, ground ( I ground coconut flavor almonds)
  • 2 oz. Bittersweet Chocolate
Instructions
Preheat oven to 350°.
Cream butter, almond butter, and sugars until smooth. Add egg and vanilla, beat until well-incorporated. In a medium bowl, whisk together flour, baking soda, and salt. Add to the creamed butters and sugars and mix on a low speed until just combined. Stir in the remaining ingredients.
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Press down the batter into a greased 9×13 baking pan.  Top with the chocolate chips and coconut. Bake until lightly golden around the edges but still quite soft in the center, 12-14 minutes.

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Spread the chocolate and coconut to make it look like frosting.  Put back into the oven for 5 more minutes.

Allow to cool completely before cutting up into squares !

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