Posts Tagged With: Coconut

My Favorite Coconut Macaroons

This is one of those quick recipes I turn to when there are leftover egg whites in the house.  These macaroons are so ridiculously easy and delicious, it would be a crime to dump those whites down the drain.  Want to kick them up a notch?  Dip the bottoms in melted bitter-sweet chocolate and allow to cool on a parchment-lined baking sheet.

Enjoy!

  • 1 1/3 c. flaked coconut
  • 1/3 c. granulated sugar
  • 2 TBS all-purpose flour
  • 1/8 tsp. salt
  • 2 egg whites
  • 1/2 tsp. vanilla extract

In a small bowl, combine the coconut, sugar, flour, and salt.  Stir in egg whites and vanilla, mix well.  Drop by rounded tablespoonfuls onto greased baking sheets.

Bake at 325° for 18-20 minutes or until golden brown.  Cool on a wire rack.

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Categories: Desserts, Recipes, Snacks | Tags: , , , , | 5 Comments

Tilapia with Thai Coconut Curry Sauce

While I’ve been down, Branden and my Mom have been taking turns cooking and its been wonderful because the food has been delicious.  I definitely miss cooking (especially since its the way I de-stress), but it is nice to be taken care of from time to time.

As I’ve mentioned before, Branden and I love Thai food, so I was pretty excited when he presented me with this yummy dinner the other night.  He said this was really simple, but it was definitely worth prepping everything before starting the cooking process because it goes really quick.

This dish would work well with any mild fish (we used catfish because it was the only mild fresh fish we could get ahold of that day that was U.S. caught), chicken, or even shrimp.  Enjoy!

  • 1 teaspoon dark sesame oil, divided
  • 2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup finely chopped red bell pepper
  • 1 cup chopped green onions
  • 1 teaspoon curry powder
  • 2 teaspoons red curry paste
  • 1/2 teaspoon ground cumin
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt, divided
  • 1 (14-ounce) can coconut milk
  • 2 tablespoons chopped fresh cilantro
  • 4 (6-ounce) tilapia fillets (any mild white fish)
  • 3 cups hot cooked basmati rice
  • Lime wedges for serving
  1. Preheat broiler.
  2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
  3. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

 Cooking Light

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

Tropical Zucchini Bread

Looking for a different take on the classic zucchini bread your Mom always made?  Try this one…Tropical Zucchini Bread!  This sounds like a really weird combo, but I promise that you that the zucchini pretty much melts into the bread and you’re left with a wonderful tropical delight.

Make sure to really drain the zucchini and pineapple well- this bread is already really moist and you don’t want to end up with tropical mush!

Enjoy!

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/3 cup cooking oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 (14-ounce) can of crushed pineapple, drained
  • 1 cup grated unpeeled zucchini
  • 1/2 cup medium sweetened coconut

Measure first 6 ingredients into large bowl. Stir. Make a well in center.

Combine next 5 ingredients in medium bowl until smooth.

Add remaining 3 ingredients. Stir. Add to well. Stir until just moistened. Spread in greased 9 x 5 x 3 inch loaf pan. Bake in 350°F oven for about 1 hour until wooden pick inserted in centre comes out clean**. Let stand in pan for 10 minutes before removing to wire rack to cool. Cuts into 16 slices.

**I didn’t want to make one giant loaf, so I poured my batter into 3 mini loaf pans and baked for about 30-35 minutes.

Categories: American, Breads, Desserts, Recipes | Tags: , , , , | 1 Comment

Branden’s Birthday Dinner a.k.a. Mexican Fiesta Part I

This year for Branden’s birthday, we decided to stay in since we’ve been traveling a LOT during the month of April.  Between the two of us (sometimes together, sometimes apart) we’ve been to Pennsylvania, Texas, Mississippi, and Florida.  Although we’ve enjoyed all the food adventures along the way, we liked the idea of not eating in a restaurant over the weekend.  Besides, Branden had found this awesome “Ultimate Mexican” cookbook/magazine thing on the magazine rack at the grocery store last week that we were dying to test out.

With the exception of the appetizer that I got out of one of my Latin cookbooks, the menu came entirely from Ultimate Mexican, a Better Homes and Gardens Special Publication.  I’ll be posting one of the recipes from the below menu over several posts this week because quite frankly, I have so much to say that I think it would be overwhelming in one post.  I also made Branden a birthday cake that is most definitely NOT Mexican, so I’ll address that later as well because its worth sharing!

Now for the menu:

  • Yellowfin Tuna & Coconut Poblano Ceviche
  • Roasted Red Pepper Guacamole
  • Enchiladas Suizas
  • Classic Margaritas on the Rocks

Today’s recipe comes from Fiesta Latina by Rafael Palomino.  My Mom gave me this cookbook years ago, but because of the “exotic” (a.k.a. not found in Wayne County) ingredients, I’ve often pushed it aside after drooling over the pictures.  Now that I’m no longer on a college student budget, I’m able to work a little harder to track down hard-to-find and high-end ingredients.  Thank goodness!

  • 12 oz. sashimi-grade yellowfin tuna, cut into 1/4″ dice
  • Juice of 2 lemons
  • Juice of 2 limes
  • Juice of 2 oranges
  • 1 medium-sized red onion, finely diced
  • 1 red bell pepper, seeded and finely diced
  • 2 poblano chiles, roasted, peeled, seeded, and diced
  • 2 TBS coarsely chopped cilantro
  • One 14 oz. can coconut milk
  • 3 TBS cream of coconut
  • 1 TBS honey
  • Kosher sale and freshly ground pepper

Put the tuna in a large glass or ceramic bowl.  Add the citrus juices, mix well, and cover tightly.  Refridgerate until tuna is turning opaque on the outside but is still rare on the inside, about 15 minutes.  Combine the remaining ingredients with the tuna mixture.  Serve chilled.

Thoughts on the recipe: First of all, YUM!  I love ceviche and this recipe did not disappoint!  Branden and I both agreed that half of the called-for onion would be sufficient, especially because the raw onion becomes really potent the longer it sits.  I did double the honey as well, just for good measure.  I really loved the smoky flavors of the roasted poblano peppers combined with the sweet and sour of citrus and coconut.  One word of advice: do NOT use reduced fat or fat free coconut milk.  I didn’t make the mistake with this recipe, but I have with other recipes in the past and I just don’t even want to talk about the lack of flavor that resulted.  I know that its not as healthy to use “full fat,” but I guarantee that you won’t be disappointed.  There are just some ingredients that weren’t meant to be messed with in my mind and coconut milk is one of them.  Trust me.

Don’t be overwhelmed by this recipe- I honestly think it would be hard to mess up, but I definitely understand why the thought of cooking raw fish in citrus juices is intimidating.  As long as you use sashimi or sushi-grade fish, you really have nothing to worry about.  And since the fish is will continue cooking since its still in the acid, leftovers can be kept for a day without fear.  Might I suggest treating it like salsa on day two?  Very yummy with tortilla chips!

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

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