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Coconut Curry Rice Noodle Soup

September 20, 2011
chicken, Coconut, cooking, Curry, food, Poultry, Soup, Spicy
2 Comments

Coconut Curry Noodle Soup

Cruising around in County Cook,
Passing land The Fire took.

Back on foot to walk The Loop,
Cold and tired. Need some soup.

So many places on The Mile,
Magnificent! Adorned in style.

But I don’t need a big “to-do”,
Just a seat and spoon and loo. :)

I find it at a Noodle House,
So good it was I must espouse.

Go there for some curry soup,
Your energy you will recoup.

I liked this soup so much that I came home and re-created it the very next day.  It has just the right amount of heat from the chili pepper flakes and it’s not too creamy as I use mostly chicken broth and coconut milk instead of heavy cream.

Coconut Curry Rice Noodle Soup

1/4 cup olive oil

1 medium yellow onion

2 pkgs baby bella mushrooms, sliced

3 T yellow curry powder

2 tsp. turmeric

1 1/2 tsp. coarse salt

1/2 – 1 tsp. chili pepper flakes (to taste)

2 large chicken breasts, sliced into thin bite-sized pieces

1 48 oz container chicken broth

1 can coconut milk

3 cups baby spinach

1/4 cup cilantro (optional)

1 small pkg flat rice noodles

1 cup cherry tomatoes, halved

In a pot, saute the onions and mushrooms in olive oil.  Immediately add the curry, turmeric and chili pepper flakes so the flavors release and there is no gritty residual from the powder.  Let the vegetables tenderize for about 10-15 minutes on low.

Increase the heat to medium high and add the chicken. Cook for about 8 minutes or until cooked through. Add the spinach and give it a quick stir before adding the chicken broth and coconut milk. Bring to a soft boil with lid off and then turn heat off.

Add uncooked rice noodles to pot and gently stir once. Let sit for 5 minutes or until al dente. Add tomatoes. Serves 6.

Vanilla Coconut Risotto – For Dessert!

November 7, 2010
Chocolate, Coconut, Dessert, Rice, Risotto
4 Comments

Vanilla Coconut Risotto

 

Silent I will stay today,
I don’t want to blab away.

Just try risotto for dessert,
Nothing else will I assert.


VANILLA COCONUT RISOTTO
2 T butter
1 cup arborio rice
1/2 cup sugar
1 T pure vanilla extract
1 cup hot water
1 cup hot milk
3 cups unsweetened coconut milk
1 cup shaved dark chocolate
1 cup sweetened coconut flakes, toasted optional

Combine the milk and coconut milk and heat in a small pot. In a saucepan, melt the butter on low-medium heat. Add the rice and coat with butter. Add the hot water, sugar and vanilla. Cook until all of the liquid has been absorbed, stirring frequently. Add a ladle-ful of the milk and stir until it is almost absorbed. Continue this process until all of the liquid has been added to the risotto. It should take approximately 30-40 minutes and the risotto should be slightly al dente. As this is a heavy dessert, serve in small cups and top with sweetened coconut flakes and shaved dark chocolate. Serves 12.

LEFTOVER RISOTTO ARANCINI

1/2 cup flour
1 cup panko bread crumbs
1 T sugar
1/2 tsp. cinnamon
1 egg, beaten
2 cups vegetable oil

In a small pot, heat the oil to 350 degrees. Put the flour on a small plate. Mix the panko, sugar and cinnamon and put that onto a second plate. Place the egg in a bowl. Take approx. 2 tablespoons of risotto and form it into a ball. Dredge it through the flour, then the egg, and then through the panko mixture. Continue on until there is no more risotto. Place no more than 4 balls into the oil at a time. Cook until golden brown. Take out with slotted spoon and drain on paper towel lined plate. Serve as is or with chocolate sauce.

Try this savory Blueberry Brie Risotto too! :)

CHICKEN SATAY – DC CHALLENGE

January 14, 2010
Appetizer, chicken, Coconut, Peanut sauce, Poultry, Satay
6 Comments

Chicken Satay with Peanut Sauce

What is it about food on a stick,
That makes us want our chops to lick?

An essential part of our global cuisine,
Passed down to us from a common gene.

Back to the times when skewers were swords,
Dipped into the fire by Eastern Lords.

Yakitori, brochette and shish kebab,
Satay with sauce with which to swab.

Along the Great Wall, it’s Chaunr they eat,
With fish, chicken and all sorts of meat.

South Africans too, they need not mope,
For Sosatie they eat by the Cape of Good Hope.

Turmeric, cumin, peppers and soy,
Flavors that bring our palates joy.

The sauces that pair are rich and exotic,
Some so good, an easy narcotic.

Grilled, broiled, fried in oil,
So simple there is no need to toil.

Fork and knife superfluous,
Hand and mouth are plenteous.

All of us enjoy this meal,
Offer it up and hearts will heal.

So join us all with stick in fist,
A common thread to coexist.

Thank you to Cuppy of Cuppylicious for this month’s recipe challenge. It was delicious!

SATAY MARINADE

1/2 small onion, chopped

2 garlic cloves, crushed

1 T ginger root, chopped

2 T lemon juice

1 T soy sauce

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. ground turmeric

2 T vegetable oil

Mix well. Cut chicken into chunks and cover with marinade. Chill for 2 hours. When done marinating, skewer the chicken and grill.

PEANUT SAUCE

3/4  cup coconut milk

4 T peanut butter

1 T lemon juice

1 T soy sauce

1 tsp. brown sugar

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1-2 dried red chilis, chopped

Mix dry ingredients in a bowl. Add soy sauce and lemon, mix well. Over low heat, combine coconut milk, peanut butter and soy/lemon seasoning mix. Mix well, stirring often.

In The Kitchen With Henry (My Dad)

October 11, 2009
Coconut, Curry, Fish
4 Comments

Yellow-Tail in Red Coconut Curry Sauce  
Red Coconut Curry Ingredients

Red Coconut Curry Ingredients

In the kitchen with my Dad
Lifts my spirits, makes me glad.

Known as Papa, Henry or Hank
For him I have so much to thank.

Infectious smile, loves to laugh
Nothing he does he does by half.

Generous, well-mannered, gracious to boot
The thing about Dad, he is so cute!

Ask HIM, he’d say suave and debonair
With a puffed-out chest and a haughty air.

 

Papa Henry

Papa Henry

But really his ways are gentle, disarming
He’s witty and loving and very charming.

My mind’s eye sees him with book in hand
Letters and words at his command.

Disturb him while he reads the news
It’s the perfect way to light his fuse.

Now, try as he might to hide his belly
He cannot help but stop at the deli.

No matter he ate a five course meal
A bologna sandwich must seal the deal.

Wakes up in the morn’ at the crack of dawn
Lunches by ten and succumbs to a yawn.

So I’m down for a visit to cook up a dish
He caught with friend Rick, a yellow-tail fish.

Red coconut curry, the sauce divine
Creamy and spicy, it tastes so fine.

So, thank you, dear Dad,  for a great weekend
You’re an exceptional father and truly great friend.

Coconut Red Curry Fish

Coconut Red Curry Fish

Yellow Tail in Red Curry Sauce

Fish
4 White Fish Filets
1 1/2  Tablespoons Seasoned Salt
1 Teaspoon Ground Pepper
Extra Virgin Olive Oil

Curry Sauce
1 Large Yellow Onion (sliced)
1 Garlic Clove (minced)
1 Cup Parsley
1 Cup Coconut Milk
1/2 Cup Heavy Cream
1 Tablespoon Curry Powder
1/2 Teaspoon Red Chili Pepper Flakes
1/2 Teaspoon Coriander
3 Tablespoons Tomato Paste
1 Teaspoon Coarse Salt (or to taste)
1  Teaspoons Ground Pepper (or to taste)
Extra Virgin Olive Oil

Preheat the oven to 400 degrees.  Coat the bottom of a pan with olive oil and saute the onion and garlic with the curry powder, red chili pepper flakes, coriander, coarse salt and ground pepper.  Cook on medium-low until the onions are soft.  Blend in the tomato sauce. Cook for 2-3 minutes and set the pan aside.

Lightly coat the fish with olive oil.  Flavor it generously with seasoned salt and ground pepper.  Coat the bottom of a second pan with olive oil.  Turn the heat to medium-high and sear the fish for color, about 2-3 minutes.  If your fish has skin, it does not have to be seared on the second side.  Lay the filets on a baking sheet sprayed with Pam or other cooking spray.  Place in the oven for about 7-8 minutes or until the fish is cooked through.

While the fish is in the oven, turn the curry sauce pan on low and add the coconut milk and heavy cream.  Simmer for a few minutes to heat it up and then add most of the fresh chopped parsley.

When the fish is ready, set it over a bed of sauteed spinach and pour the curried tomato sauce over the top.  Garnish with the remaining parsley.

Bobby Flay’s Throwdown German Chocolate Cake

October 6, 2009
Cake, Chocolate, Coconut, Dessert, Ganache
10 Comments

My Version of Bobby Flay's Throwdown German Chocolate Cake

Up late one night and cannot sleep
I’ve already counted five-hundred sheep.

I grab the remote to watch some TV
Flip through the channels and what do I see?

A lovely young woman making a cake
For Network TV she will show how to bake.

In the middle of frosting her layers of sweet
She looks up in surprise as her eyes meet…

Throwdown with Iron Chef Bobby Flay
Looking for mortals to take down and slay.

The challenge is German Chocolate Cake
With caramel, nuts and coconut flake.

This is no easy task for the judges
Hopefully no one will hold any grudges.

Her filling a secret held close to the vest
His layers a mesh of tastes put to the test.

Sleep no longer a thought in my mind,
As the judges confer and prepare to opine.

The winner is Bobby with frosting ganache
His victim her glory he put the kibosh.

I fell asleep dreaming of chocolaty bliss
Godiva, Belgian and creamy Swiss.


This, of course, is Bobby Flay’s German Chocolate Cake Recipe.  It is one of the best cakes I have ever made.  I love the way the ganache turned out, rich and glossy.  I highly recommend it for a special occasion, but if you don’t want to spend four hours in the kitchen, do not attempt this one.

OH NO! NOT ANOTHER RHYME…

September 6, 2009
Cake, Coconut, Dessert, Fruit, Strawberry
2 Comments

Banana Coco-Berry Cake

I ache, I ache to bake a cake.  There’s not much else I wish to make.

I do not want a chocolate shake.  I really want to want to eat some cake.

Eggs, flour, sugar and spice.  A piece of love in every slice.

Coffee break, piece of cake.  Sleep at night, wake and bake.

Frostings are the dreamy glue. Cream cheese, butter, whipped cream too.

Past the bakery I will brake, but only for a slice of cake.

Pound cake, bundt cake, upside down. Eat them, eat them all over town.

One piece, two piece, three piece, four. Oh no!  My jeans just tore.

Seven years of higher education and I reduce myself to this!  Well, it all started with Dr. Suess so I guess I have come full circle – not sure that’s such a good thing.  About the cake! I love this summer cake because the whipped cream frosting keeps it cool and it is never too sweet.  It is simple to bake and, with just a few accoutrements, always makes a favorable impression on your guests. Banana Coco-Berry Cake 014

Although this recipe is made from scratch, if you are running short on time, follow the directions on a ready-made white cake mix and just add the coconut milk, vanilla and coconut flakes.

Cake Recipe

3 cups all purpose flour

2 cups baker’s sugar (ultrafine)

2 sticks butter (room temperature)

4 eggs

1 cup coconut milk

1/2 cup sweetened coconut flakes

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Preheat your oven to 350 degrees.  Grease 3 9″ round cake pans and set them aside.

In a mixer, whip the butter until it is fluffy.  Add the sugar and mix for 5 minutes on medium high.  Scrape down the sides of the bowl and beat in the eggs, one at a time until the mixture is creamy.  Add the vanilla and mix well.

In a separate bowl, combine the flour, baking powder, baking soda and salt. Alternating, add the flour mixture and coconut milk to the wet ingredients in the mixing bowl.

Pour evenly into the baking pans making sure to get rid of any air bubbles and to even out the tops. You can do this by holding the pans a few inches above your counter top and then letting them drop.  Set the pans in the middle of your oven and bake for 30-35 minutes or until tops are light brown.  Take the pans out of the oven and let them sit for five minutes before inverting them onto a cooling rack.

Frosting

3 cups heavy cream

3/4 cup of powdered sugar

1/2 teaspoon pure vanilla extract

In a mixer, add heavy cream, powdered sugar and vanilla and whip on high until the mixture is thick and creamy.  Set aside in refrigerator.

Filling

2 Bananas (sliced thin)

3 cups strawberries (sliced thin)

1/2 cup toasted coconut flakes

1 bunch of mint for garnish (washed and dried)

Toast the coconut.  Place the first cake layer on your cake dish.  Frost with the whipped cream mixture.  Gently place a layer of

Layered Bananas and Strawberries

Layered Bananas and Strawberries

strawberries, and then a layer of bananas on top of the whipped cream.  Place the second layer of cake on top of the fruit.  Frost the layer and proceed with layering the fruit. Put the final layer of cake on top of the fruit and frost the entire cake.  Finally, sprinkle the top of the cake with the toasted coconut flakes.  Garnish the bottom of the cake and cake dish with strawberries, fresh mint leaves and toasted coconut flakes.

Slice It Up!

Slice It Up!

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