Posts Tagged With: Coconut Milk

Slow Cooker Coconut-Banana Oatmeal

Coconut, bananas, and oatmeal, OH MY!!  And guess what – this really isn’t all that unhealthy either (as long as you don’t go too nutz-o with yummy toppings…which might actually be worth the calories if you ask me).  This is one of those really simple breakfasts that easy for a crowd, or yourself, I won’t judge you.  We’re talking, throw everything in the slow cooker, give it a good stir, turn that puppy on low for 8 hours, and BAM: Breakfast!  This is even fun group food because everyone can make it their own!!  Lay out toasted coconut, sliced bananas, chopped nuts (maybe peanuts or macadamia nuts), maple syrup, coconut milk, maybe some peanut butter (we always put peanut butter in our oatmeal when I was a kid…am I the only one that really enjoys this??) and the list goes on!  Slumber party!

So this is goooood.  Creamy, banana-y….delicious!  You will honestly feel like you’re eating something really bad for you, but this has got fiber, protein, potassium, the whole bit.  And I KNOW I’ve mentioned this before, do not, do NOT use fat free coconut milk (the stuff is gross and flavorless) – low-fat is decent and still less fattening than full fat.  If you’re looking to indulge, by all means, get full-fat!!

What are you waiting for?!?  Invite some friends over for a slumber party and serve them this party in a bowl for breakfast – you won’t even lose sleep or miss out on any party action prepping it!  WIN!

Enjoy!

  • 2 medium ripe bananas, sliced (approx. 2 cups)
  • 2 (14 oz) cans light coconut milk*
  • 1/2 cup water
  • 1 cup steel cut oats
  • 2 tablespoons brown sugar
  • 1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 1 tablespoon ground flax seed
  • 1/4 teaspoon salt

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients to slow cooker. Stir, cover, and cook on low for 7 hours (it is going to look NASTY when its done and before you stir it – have no fear!!). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk or water. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Recipe from The Yummy Life

Categories: American, Breakfast, Entrees, Recipes | Tags: , , , , | 1 Comment

SUCCESS: Coconut Chicken Curry!

Okay, so if you have ever visited or lived in Athens, Ohio, you hopefully have had the pleasure of eating at Salaam, a Middle Eastern restaurant that is absolutely incredible!  When I first moved to Athens, Salaam was an eclectic hookah bar in the basement of a building in an alley that happened to serve the best food.  A year or two later, the state of Ohio passed a smoking ban (which I actually really appreciate because I have asthma AND a bad smoke allergy) and Salaam had to choose between being a hookah bar and a restaurant.  THANKFULLY, they chose the later because this was seriously one of my favorite restaurants there (I still go every time I return to Athens for a visit).

I kid you not, this place has incredible food.  Branden and I always start with a mezze platter of fresh hummus, warm baba ganoush, roasted red peppers and kalamata olives.  OH, and don’t forget piping hot pita bread!!  If that’s not enough, then we always order the coconut chicken curry which is unlike any other curry I’ve ever had…which leads me to the point of this post (and its not to praise Salaam although I do encourage you to visit if you ever find yourself in Athens).  The point is, I crave this delicious dish – like big time!  I have been trying for years to recreate it and have come really close before.  This time is different because this time, I think I’ve nailed it!

I made this for Branden’s birthday this year along with homemade Naan and baba ganoush (both of which you’ll see recipes for really soon).  This was one of those meals that made me really sad when it was over because there was so much love in this meal and I never wanted it to end!  So for all you Salaam lovers out there, eat your hearts out!

Salaam serves there’s with a beautiful trio of cilantro chutney, cucumber raita, and toasted coconut on the side…you can bet that I did the same!

Salaam’s Coconut Chicken Curry (not the restaurant’s exact recipe, but one that I changed to mimic their’s)

  • 2 tsp. coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 tsp freshly grated ginger
  • 3 to 4 jalapenos, seed removed and finely chopped
  • 1 dried ancho chile pepper, rehydrated in boiling water, chopped
  • 1 tsp. ground tumeric
  • 1 TBS ground coriander
  • ½ TBS cayenne pepper
  • 1 rotisserie chicken, separated from skin and bones
  • 1 can coconut milk
  • 1/2 c. chicken stock
  • 2-3 TBS coconut cream (Reserve some of the creamy part of the coconut milk if you can’t find coconut cream)
  • 3 dried kaffir lime leaves
  • 2 tbs lemon juice
  • salt to taste

Heat oil in a large dutch oven and add the onions. Sautee until soft. Add the garlic, chilies, tumeric, coriander, and cayenne. Reduce heat, sautee for another 2 minutes or so.  (NOTE: At this point, I threw my coconut milk in the blender and then added the above ingredients.  I gave it a few pulses and then continued on with the recipe – this isn’t necessary, but I wanted my sauce a little more uniformed).

Add chicken, coconut milk, stock, and lime leaves to a dutch oven and and cook on low for about 45 minutes until the sauce thickens.

Stir in them lemon juice and coconut cream. Salt to taste. Remove leaves.  Serve immediately over jasmine rice.

This was adapted from This Primal Life

Categories: Entrees, Middle Eastern, Recipes, Restaurants | Tags: , , , , | 3 Comments

Coconut Shrimp with Mango Salsa

First, I just realized that I uploaded a photo for Friday’s post but never actually inserted it into the post.  Whoops!  Its there now!!

Ok, now on to something new!  This is another Branden dish (someday I have got to get that boy to write his own posts!!) that he made for me for Valentine’s Day.  I’m not sure that this dish is actually a ton healthier than the fried version (mostly because its hanging out in a coconut milk sauce), but oh my goodness does it ever have so much more flavor!

I realized after we scarfed the shrimp down that there’s no shots with the mango salsa.  Oh well, just picture chopped mango and onions peppering the bowl of shrimp.  YUM!

Enjoy!

 

Mango Salsa:

  • 1 mango, peeled and finely diced
  • 3 scallions, sliced
  • 5 basil leaves, julienned
  • 1 lime, juiced
  • Kosher salt
  • Freshly ground black pepper

Coconut Shrimp:

  • 2 jalapenos, sliced
  • 3 cloves garlic, thinly sliced
  • 1/2 inch piece ginger, peeled and grated
  • 2 TBS dark brown sugar
  • 2 TBS soy sauce
  • 1/2 lime, zested
  • 1/4 c. coconut milk
  • Small handful basil leaves, torn
  • 2 TBS vegetable oil
  • 1/2 tsp. salt
  • 15 grinds pepper
  • 1 lb. peeled, deveined shrimp

For the salsa:

Combine all ingredients together in a mixing bowl.  Make up to a day in advance.  Keep covered in the refrigerator.

For the shrimp:

In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt, and pepper.  Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refrigerated.

Heat a non-stick skillet over high heat.  Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.

Cook the shrimp until well browned on each side, turning once, about 3-4 minutes total.  Transfer cooked shrimp to a serving plate.

Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.

Pour over the cooked shrimp and serve with rice and salsa.

Categories: Appetizers, Recipes, Thai | Tags: , , , | 1 Comment

No more Zucchini: Coconut-Curry Chicken Soup

Before I get to today’s post, I must apologize for my week long hiatus.  I must confess, I went on vaca to Florida with Branden and completely forgot to queue up the blog before I left.  Whoopsie!  Oh well, after all those zucchini recipes, you were probably ready for a break from me anyways (or at least praying I would move on to some new things).  So now that we’re getting on with life, here’s a new recipe for you!

Enter: Coconut-Curry Chicken Soup.  Yummy.  This is an awesome dish that has some great fresh flavors and a tiny bit of a kick (you can obviously control the heat with more or less curry paste and/or crushed red pepper).  This is super filling as well and totally easy for a weeknight meal.  I really like thick and heaty soups, you know, the kind that are less broth and more goodies, and this soup didn’t disappoint at all.  I will definitely be making this again…especially seeing as I was greated back to Ohio by 65° and rain.  Honest to Pete, it was 90+ when I left 5 days earlier – what on earth happened?!?!  I am NOT ready for this yet.  Bring on the Indian Summer…(please?)!!!

  • 4 c. water
  • 3 c. fresh spinach leaves
  • 1 (5 3/4 oz.) pkg. pad Thai noodles
  • 1 TBS canola oil
  • 1/4 c. thinly sliced shallots
  • 3 tsp. red curry paste
  • 1 1/2 tsp. ground curry powder
  • 1/2 tsp. ground tumeric
  • 1/2 tsp. ground coriander
  • 2 garlic cloves, minced
  • 6 c. chicken stock
  • 1 can coconut milk
  • 2 1/2 c. shredded chicken breast (about 1 lb)
  • 1/2 c. chopped green onions
  • 2 TBS granulated sugar
  • 2 TBS fish sauce
  • 1/2 c. chopped fresh cilantro
  • 1/2 tsp. crushed red pepper
  • Lime wedges (for serving)

Bring 4 cups water to a boil in a large saucepan.  Add spinach; cook 30 seconds.  Remove spinach from pan with slotted spoon and place in a large bowl.  Add noodle to pan; cook 3 minutes.  Drain.  Add noodles to spinach in bowl.

Heat canola oil in pan over medium-high heat.  Add shallots and the next 5 ingredients (through garlic) to pan; saute 1 minute, stirring constantly.  Add chicken broth to pan and bring to a boil.  Add chicken and boil until cooked through, about 10 minutes.  Remove chicken from pan and allow to rest a few minutes before shredding.

Add coconut milk to broth; reduce heat and simmer 5 minutes (nows a good time to starting working on that chicken).  Add chicken, onions, sugar, and fish sauce to pan; cook 2 minutes.  Pour chicken mixture over noodle mixture in bowl.  Stir in cilantro and chiles.  Serve with lime wedges.

Adapted from Cooking Light

 

Categories: Recipes, Soup, Thai | Tags: , , , | 3 Comments

Spicy Coconut Shrimp Soup

This was a really yummy soup that I made the other day when it was kind of rainy and chilly outside.  Yes, chilly.  I’m rather upset about it actually, especially since everyone was talking about how it felt like fall.  But I’m not ready for fall!!  I feel like summer just started since it rained and was kind of cold the entire month of May (which was an improvement from April’s definite cold and rain).   While I love fall, I think that mid-August is the most depressing time of the year because I know up here in Ohio, September will be here before we know it,  bringing with it beautiful weather and then October comes even faster and we often see snow.  Ugh, snow.  I really do hate winter (mostly because I won’t see the sun consistently again until June)…sorry, I just had to get that off my chest!  I feel much better now…

So on to the recipe.  This was a delicious soup that is reminiscent of one of my favorite Thai dishes, Red Coconut Curry with Veggies.  YUM!  All the flavors of my my favorite dish were packed into this soup, but about half of the normal fat that comes with it.  If you’re looking for a little extra something, I would also suggest pouring the soup over some hot sticky rice before serving (I didn’t do this, but my mouth is kind of watering thinking about it right now).  To adjust the heat, use more or less curry paste.

Enjoy!

  • 3 1/2 c. chicken stock
  • 1 cup sliced mushrooms (I used wood mushrooms, but shitake would be good too)
  • 1 finely chopped red bell pepper
  • 1 TBS light brown sugar
  • 1 TBS fish sauce
  • 1 tsp grated, peeled fresh ginger
  • 1 TBS red curry paste
  • 1 cup coconut milk (remember my rule here, full fat is always the best!)
  • 1 lb. large shrimp, peeled and deveined
  • 1/2 c. thinly sliced green onions
  • 2 TBS thinly sliced fresh basil
  • 2 TBS fresh lime juice

Combine the first 7 ingredients (through curry paste) in a large saucepan over medium-high heat; bring to a boil.  Cover, reduce heat and simmer 10 minutes.  Stir in coconut milk, cook 2 minutes or until hot.  Add shrimp to pan; cook 3 minutes or until shrimp are done.  Remove pan from heat, stir in onions, basil, and juice.

Adapted from Cooking Light, March 2008

Categories: Asian, Entrees, Recipes, Soup, Thai | Tags: , , , , , | 2 Comments

A Thai Favorite: Coconut Mango Sticky Rice

To say that Branden and I love Thai food would be a huge understatement.  We love to go out for Thai and we really enjoy cooking it in our home as well.  Often when we make Thai for dinner, we add this sweet little addition for dessert (and I can vouch that it makes for a yummy breakfast treat the next morning, too).  I was recently telling one of my friends that I share recipes with about this simple dessert and decided that I might as well share it with everyone else, too.

This recipe is about as easy as it gets in terms of good desserts and I highly suggest that you serve it with mango as suggested- it really does make it even better.  My other major tip is that you do NOT under any circumstances use fat free coconut milk.  Trust me, this is one of those things where it is better to just accept the fact that the dish is fat-laden and move on.  If you use fat free coconut milk instead of regular, you’re going to miss out on a lot of flavor.  This is a mistake I made only once!

Believe it or not, I got this recipe off of a box of Taste of Thai jasmine rice years ago and it continues to be one of my favorite recipes for coconut sticky rice.  Enjoy!

1 cup uncooked Jasmine rice
1-13.5 oz can coconut milk
2/3 cup sugar
1/2 teaspoon salt
2 ripe mangoes

DIRECTIONS

  1. In a medium saucepan bring 1 3/4 cups of water to a boil. Add the rice and briefly stir. Reduce heat to low and cover. Simmer 15 minutes or until water is just absorbed.
  2. Meanwhile in a small saucepan, combine Coconut Milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat.
  3. Add the hot Coconut Milk sauce to the cooked rice. Stir until mixed.
  4. Lightly press plastic wrap onto mixture in saucepan to cover. Let rest 30 minutes at room temperature.
  5. Peel and slice the mangoes.
  6. With large spoon or ice cream scoop, spoon the sticky rice onto plates and garnish with mango slices.
Categories: Desserts, Recipes, Thai | Tags: , , | 2 Comments

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