In the ever constant search for something new and exciting in the kitchen, I’ve decided to start making that which I crave from restaurants. The below recipe is very similar in flavor to P.F.Chang’s/Pei Wei’s Thai Coconut Curry sauce. I made this with a teaspoon of red pepper flakes and a teaspoon of chip oil and the heat is barely noticeable, just a hint, which is nice. And my heat tolerance is not very hot at all. Filled with veggies, lean protein, and quinoa instead of rice, this is a flavorful, healthy dinner that comes together relatively quickly and is super tasty! This makes enough for 4 people. You can also use shrimp instead of chicken for extra awesomeness.
1 TBSP Sharwood’s Mild Curry Powder (That’s what I used because it was easily found in my local grocery store, but you can use whatever you like or can find.)
1 tsp red pepper flakes
1 tsp chili oil
2 tsp ginger
juice of one lime
1 cup coconut milk (You can use Lite if you’d prefer)
1 tsp black pepper
1 tsp salt
Mix the sauce ingredients in a bowl, whisk together, and let sit for flavors to marry. Set it aside.
1 20oz. can pineapple chunks, drained (reserve some liquid for the quinoa if making as below). You want to slice up a pineapple fresh? Go nuts.
1 red bell pepper cut into 1 inch pieces
1 small or 1/2 large white onion, diced
1 1/2 cups snow peas
1 8oz. can baby corn, cut or whole
6 oz. boneless skinless chicken breast
2 TBSP coconut milk
3 cloves minced garlic
In a large sauté pan, caramelize or brown the pineapple chunks over medium high heat, about 10-12 minutes. Remove pineapple from pan and set aside in a bowl for later. Add a TBSP vegetable or olive oil in the same pan without cleaning the yummy residue left over from the pineapple. Add the chicken and brown, just cooking through, about 4 minutes per side. Remove chicken from pan and set aside. In the same pan add another TBSP of oil and toss in the onion and red bell pepper. After about 2 minutes, turn the heat down to medium.
1 1/2 cup uncooked quinoa
1 cup chicken broth/stock
1 cup + 2 TBSP coconut milk
2 TBSP pineapple juice (bottled or from the can of pineapple chunks)
Place the quinoa and liquids into a sauce pan. Heat to a boil, cover, and then turn the heat down to a simmer and for 10 minutes. Remove from heat and leave covered for an additional 5 minutes. Fluff with a fork and try not to immediately start gorging yourself on this. It’s super tasty, slightly sweet, and a little nutty. The perfect compliment to the Stir Fry.
I like snacking. I like fruit. And I hate spending money.
At the tail end of the season (now) strawberries, blueberries, and raspberries are hanging out in your grocery produce section at clearance level prices. With a dash of lemon, a pinch of sugar, and some dry heat, those peaked berries can reach their full potential.
And, yes, you can make this with you kids. I don’t have kids. It’s a recession, pay hasn’t nearly caught up with inflation, and there’s no way in hell I can afford spawn. So, I’m making fruit snacks for me and me alone.
Homemade Fruit Leather/Rollups
4 cups fruit, roughly chopped. I used a mix of berries, but you can also use apple and pear. If using apples and pear, be sure to peal them and omit the orange marmalade and vinegar.
3 TBSP water
1 TBSP balsamic vinegar (Optional, but it intensifies the flavor of the berries. If you leave this out use an extra TBSP of water or substitute with a TBSP of orange juice.)
2 – 3 TBSP sugar. I’m into flavor, not “sweet”. As the fruit dries their natural sugar is going to intensify, so add what you think is best, taste your fruit mixture prior to drying it, and add sugar as necessary.
1 1/2 TBSP orange marmalade
1 TBSP lemon juice
1 TBSP freshly chopped mint.
If you don’t have a dehydrator (I don’t) preheat your oven to 125-150. My oven starts at 200 with a “Warm” setting just beneath it. I set it to “Warm” and stuck a spoon in the door to keep the oven cracked. Your not cooking the fruit mixture; you just want to dry it out. In a sauce pan mix the fruit, water, and balsamic if using over medium high heat. Simmer for 10-15 minutes, until the berries soften significantly and thicken slightly. Turn off the heat. Add the marmalade and sugar, mixing until incorporated. Add the mint and blend the entire mixture in a food processor or with an immersion hand blender until mostly smooth. Cover a cookie sheet in wax paper or plastic wrap. I wanted a thicker fruit leather so I covered a large Pyrex dish in plastic wrap. If you want to roll them up for lunches, use a cookie sheet. You’ll be able to roll up the fruit leather with wax or parchment paper to snack on later and what kid wouldn’t think that it’s totally awesome to have a fruit rollup at lunch time that they themselves made?! Pour the fruit mixture into the cookie sheet or pan using a spatula to make sure it’s even. Your mixture should be 1/4-1/2 inches thick.
Place on the top shelf of your oven and forget about it. It’s going to have to dry out for at least 6 hours, but it will probably take closer to 8-12 hours. You’ll know when it’s done because the top won’t be sticky. Let cool and the cut (it was easier with scissors than with a knife) into the size you’d like you snacks to be. The edges may be a little crispy; just cut those off and sprinkle over a salad later. You can roll them up with wax paper to snack on throughout the week. Next time I make these I’m going to substitute the water with a red wine. If anyone does this, let me know how it turns out.
I recently made a crispy baked Escolar filet with coconut. I really liked this bright, sweet, and oh-so-summery punch of flavor. As I had a bit of coconut leftover, I began to think of other foods that incorporate similar flavors that I love.
Years ago something I became addicted to (shamefully) was Outback’s Coconut shrimp. I’ve noticed a number of restaurants have picked up a similar recipe, but the last few times I’ve tried this dish, it’s been disappointing. The coating was too much or soggy, and the shrimp were small and sometimes not even cleaned.
The great thing about perfecting a recipe at home is that you control what does and does not go into it; the bad thing is once you have it down pat you find it’s harder and harder to eat out. …Maybe that’s a good thing.
The interesting part of the coconut shrimp was creating the spicy citrus marmalade that compliments the sweet coconut perfectly, and it was super easy. I fried my shrimp, thinking of this offering as an appetizer and not an entree. Frying the shrimp of course insures crispiness, but it also keeps the shrimp from shrinking as they so often do during cooking. You can bake the shrimp instead – it honestly comes out JUST as good – and directions for doing so are below.
Take the time to clean your shrimp. It’s really not that bad and you can pretend you’re a rugged chef who hunted the wilds for the bottom feeders you’re about to devour. I tend to butterfly the shrimp about 1/2 to 2/3’s of the way up the back of the shrimp because it helps it cook evenly, makes them seem larger for a more effective appetizer, and they have more surface area for the awesome dip. You don’t have to do that, but be sure to “devein” the shrimp in the very least. Surprise: It’s not a vein. It’s the poop shoot. So devein away.
1 pound “Collosal” shrimp, deveined
1/4 cup flour
2 eggs, beaten
1/2 cup panko
1/2 cup sweetened, shredded coconut
vegetable oil for frying (or an oven for baking!)
Spicy Citrus Mint Marmalade:
3 heaping tablespoons orange marmalade
1/2 TSBP chiffoned mint leaves
2+ tsp red pepper flakes or wasabi powder based on your heat preference
1 tsp chili oil
1 1/2 tsp fresh lime juice
1 tsp curry powder (IF you’re not allergic to it!…I mean, it’s optional.)
Frying directions: Fill a heavy, deep pan or stock pot with about 3 inches of oil and heat to roughly 375 degrees. The shrimp are going to cook quick and you want them to brown, but not burn. Combine the panko and coconut shreds in a bowl. While the oil is heating up, dredge your cleaned shrimp – lightly coat in flour, shaking off excess, followed by a dip in the beaten eggs, ending with a coat in the panko & coconut mixture. Fry in the oil for about 3-4 minutes per shrimp. They should start to get golden pretty quickly, and they will continue cooking a bit after you take them out of the oil, so if it’s been 3 minutes and they’re brown, pull them out and move to a paper towel coated plate to drain.
While the fried shrimp are resting, make your dipping sauce: Combine all ingredients in a bowl, adjusting the heat with more or less red pepper flakes or wasabi to fit your own preference. Remember that as it sits it will get a little spicier if you’re using red pepper flakes.
If you’d rather bake the shrimp, preheat your oven to 400. Spray a baking sheet with olive oil spray (Pam works), prepare the shrimp the same as if you were going to fry them, and layout the shrimp on a single layer on the pan. Spray the tops of the shrimp with a bit of the olive oil spray. Cook for 10-12 minutes, flipping half way through. Seriously, I was surprised that these came out just as tasty as their fried counter parts, there was less mess and less calories. The only difference was there was slightly less browning as well.
Serve with slices of lime and make sure you put a few shrimp to the side for yourself because these will disappear entirely too fast. Ridiculously too fast. I recommend a pound of shrimp as an appetizer for four people who like shrimp. People seem to have a tendency to eat far more than they expect of these, like really good pizza. You may have to double the marmalade as well depending on heavy handed dippers. So freakin’ good.
Summer desserts have to be easy, fun, and minimal on oven time.
I want a flavor that reminds me of my childhood, bright, complex, lemony, and sweet. I also bought my first ever bundt pan, so I want to make something in that, because I didn’t spend $8 for nothin’! I took a simple cake recipe and added a bit of lemon flavors, creaminess, and berries to make the plain extraordinary, and then coated it in a glaze because why not?
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 sticks/1 cup room temperature butter
1/3 vegetable oil
1 3/4 cups sugar
1 TBSP lemon curd
juice and zest of 1 lemon
1 tsp vanilla extract
1/2 cup sour cream
1 cup Greek yogurt
1 TBSP honey
1 1/4 cup berries, fresh or thawed from frozen, and pureed. (I used a blend of strawberries, blue berries, and raspberries, but any will work)
1 TBSP lemon juice (or use 1/2 TBSP lemon juice and 1/2 TBSP lime juice)
Zest of 1 lemon
1 1/4 cup powdered sugar
Preheat your oven to 350 and grease the crap outta your bundt pan. In a large bowl whisk the flour, baking soda, baking powder, and salt together. Set aside. Blend the eggs, oil, butter, sugar, lemon curd, lemon juice and zest until smooth. The lemon may make the butter look almost as if it’s curdled; don’t worry about it. Using a spatula combine the wet mixture into the flour mixture. The batter will seem thicker than your average cake batter.
In yet another bowl, mix together the Greek yogurt, honey, and sour cream. Fold or cut the cream mixture into the cake mix. Pour 1/2 of the the pureed berries into the batter and mix slightly. Pour the second half into the batter, but don’t mix, let it hang out all messy like.
Pour/dollop the batter into the bundt pan and cook on the middle rack of your preheated over for 40-45 minutes or until a toothpick comes out clean. Let the cake cool at least 20 minutes before inverting it and removing from the bundt pan. Let the cake cool at least another 30 minutes before pouring the glaze over the cake and letting the excess drip over the sides. You can also poke small toothpick holes all over the cake before topping with glaze to really allow the sweetness to penetrate the freshly baked goodness. One of my favorite things about this is that it’s flavorful without being very sweet, so a slice in the morning is a great alternative to coffee cake or some other stale pastry.
Want a simpler version? Get a boxed lemon cake mix, prepare the batter according to the directions with the addition of the juice of a lemon, mix in the sour cream concoction noted above, pour in the berries just as I mentioned previously, and bake in a bundt pan according to the box. It’s a faster, less involved way to meet the same ends.
And in the spirit of cakes, a friend made a sheet cake of psychedelic colors, and an airbrushing of Aladdin Sane, in honor of the 40th anniversary of The Rise and Fall of Ziggy Stardust and the Spiders from Mars. It was delicious and absolutely worth sharing here.
Quinoa (I call it Qwi – No- Ah. Yes, I know it’s supposed to be pronounced Keen-Wah. I don’t care.) is an excellent course of protein, fiber, and iron with a very low glycemic index and no fat. Best of all, it can be used in a number of ways, has great texture and is a great addition to a low-carb lifestyle. It’s gaining in popularity due to its naturally healthy nature and has become relatively easy to find in the pasta or rice aisles of most grocery stores.
One of my favorite summer meals is thinly sliced, grilled rare London Broil with tomato salad. To get rid of the carbs in a serving of fresh white bread or a side of mashed potatoes, I decided to combine my love of tomato salad with quinoa. This in no way needs to be a mere side. The flavors are fresh, bright, and summery. It’s perfect to swap out the heaviness of your average pasta or potato salad with this dish, or just for a filling vegetarian lunch.
Quinoa & Tomato Summer Salad
2 cups water
2 cups vegetable or chicken stock
2 cups uncooked Quinoa
3 – 4 large cloves garlic, thinly sliced
1/2 TBSP salt
1/2 TBSP black pepper
2 TBSP balsamic vinegar
3 TBSP freshly chopped basil. A chiffonade is easy, looks awesome, and spreads the flavor.
3 cups various tomatoes. I used 1 cup yellow cherry tomatoes, 1 cup multi-colored cherry/slightly larger heirlooms, and 1 cup of a beef eater tomato cut into inch chunks
1/2 cup extra virgin olive oil
a sprinkle of lemon juice (optional)
Bring the water and stock to a bowl in a medium sauce pot and add the quinoa. Prepare as instructed on the box, usual over low for 15 minutes, and then covered over no heat for 5 minutes. Let any extra liquid evaporate after 5 minutes and set aside to cool.
In a large bowl combine the tomatoes, garlic, basil, vinegar, salt, and pepper. Gentle toss ingredients and let sit until quinoa is cooled to room temperature. Add cooled quinoa to the tomatoes. Drizzle the olive oil over everything and toss. Taste and add more salt or pepper to taste if need be. A fresh sprinkling of lemon juice over it all right before serving adds extra deliciousness. You can also break up a wedge or Parmesan cheese and throw that into the mix, for added texture and richness. It’s a great side with any grilled meat or on it’s own as a filling meal with a slice of focaccia!
A friend of mine has a neighbor with a wealth they don’t appreciate. Or, at least, more bounty than they can eat. Two huge fig trees, lime trees, and peach trees over-flow around the edges of their yard. Recently this friend of mine had the balls to ask that we have permission to pick at their harvest, and they graciously said “Yes”.
I love figs. I grew up with fig trees, in Connecticut of all places, and the sweet and delicate fruit was always a staple as the last course of dinner. My family did not, however, cook with this rich purple marvel. Now, however, with so many figs at our disposal or, rather, on our table, I’ve been forcing myself to come up with some new uses for this favorite fruit of mine.
Pork was an obvious place to turn. What compliments pig better than sweet? So I started with an easy, quick, flavorful, high protein, and – best of all – portable pig & fig recipe.
Ham cups are easy. If you have ham or prosciutto and a muffin/cupcake tin, you can make ham cups. For the filling, I decided on making a quiche like concoction to keep everything light and fluffy. This recipe makes eight cups; I recommend 2 or 3 for breakfast and they are easy to make on Sunday to be stored in tupperware for quick breakfasts throughout the week.
8 slices deli ham or Prosciutto. I used black forest sliced on 1, though I would have used prosciutto if I wasn’t so lazy and didn’t want to wait in line.
2 eggs + 1 egg white. To make this fluffier you can use 1 egg + 2 egg whites.
1/4 cup coarsely chopped figs
1/2 TBSP Gorgonzola. I used just under a TBSP of Gorgonzola crumbles, but I like this flavor with the fig and ham. If you’re a fan use a little more than 1/2 TBSP, if not, use less.
3 TBSP plain Greek yogurt
1 tsp dried parsley
1/4 tsp kosher salt
1/2 tsp coarsely ground black pepper
Preheat your oven to 400. Spray a muffin/cupcake pan with cooking spray and lightly press a slice of ham into each muffin cup. It’s okay if your ham breaks or cracks: the egg will still setup just fine. Whisk together the eggs, figs, Gorgonzola, yogurt, parsley, salt, and pepper until blended and slightly frothy. Pour into ham cups until about 1/2-2/3 full.
Bake the cups for about 12 minutes. I baked mine for 11 only because they were cooked enough to dig into, but also so that when I reheat them later they won’t get horribly chewy and over cooked. Once finished the egg will have puffed a bit and, if slightly under cooking as I did, the very centers may jiggle slightly. Remove from oven and let sit 5 -8 minutes.
I served my cups with a trio of silver dollar honey pancakes, a recipe also on this site, and sliced figs. I topped the cups with just a little finely grated sharp cheddar, a bit more parsley, and I drizzled the figs with a little honey to bring everything together. The sweetness of the honeyed figs with the ham, creamy eggs, and bright Gorgonzola makes a great quick and easy breakfast to start the day with – and it’s healthy, too!