In contrast to the fresh corn dish in my last post, this dish was quick and easy to prepare. It was an “out of the box” vegetarian meal that we all enjoyed. We ate it with roasted broccoli on the side. Nice.
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions. The crispy onions were a fun topping- my son has been adding them to his sandwiches ever since. 🙂
Yield: 4 servings
6 ears of corn, kernels removed and cobs discarded
2 T extra-virgin olive oil
1 serrano or jalapeño chile, thinly sliced
1 3″ piece fresh ginger, peeled, sliced into matchsticks
4 large garlic cloves, thinly sliced
2 scallions, thinly sliced, plus more for serving
1/2 tsp ground turmeric
1 cup farro or other grains, such as freekeh or quinoa, cooked
3/4 to 1 cup unsweetened coconut milk
4 T store-bought crispy onions
lime wedges, for serving
- Cook 1 cup farro according to the package directions. (I cooked 1 cup of Trader Joe’s farro in 2 cups stock for 10 to 12 minutes.) Let rest for an additional 5 minutes; set aside.
- Cut kernels from corn; set aside.
- Heat oil in a large skillet over medium until shimmering. (I used a 12-inch stainless pan.)
- Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, 2-3 minutes.
- Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds.
- Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes.
- Add cooked farro and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes.
- Add 3/4 to 1 cup coconut milk; season with salt, to desired consistency. Bring to a simmer and cook, adding 1–2 T water if needed to loosen, until flavors have melded, about 3 minutes.
- Transfer corn mixture to a plate. Top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.
Posted in Quick, Recipes, Vegetarian
Tags: coconut milk, corn, creamed corn, dinner, farro, fast, freekeh, ginger, jalapeño, limes, quick, quinoa, scallions, serrano, turmeric, vegan, vegetarian
This is another incredible and full-flavored grilled meat dish. I used the marinade on boneless, skinless chicken thighs but it would also be wonderful with shrimp or flank or skirt steak according to the original recipe. I love that the residual marinade is cooked down into a sauce for serving.
This recipe was adapted from Bon Appétit, contributed by Molly Baz. I marinated ten chicken thighs but would add up to five more next time. I also used a mixture of harissa and sambal oelek for heat. Fabulous.
Yield: 6 to 8 servings
1 3-inch piece fresh ginger
5 large garlic cloves
3/4 cup coconut milk
1/4 cup hot chili paste (such as sambal oelek and/or harissa)
1/4 cup fresh lime juice
2 T light brown sugar
1 3/4 tsp Morton kosher salt
2 T vegetable oil, plus more for grill
2 lbs skinless, boneless chicken thighs (use 10 to 15 thighs)
1/2 cup cilantro leaves with tender stems
lime wedges, for serving
- Prepare a grill for medium heat.
- Finely grate ginger and garlic into a medium bowl.
- Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 tablespoons oil and whisk to combine.
- Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
- Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet.
- Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
- Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off).
- Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
- Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.
Posted in Chicken (Poultry), Grilling, Holiday, Recipes, Shrimp
Tags: 4th July, boneless skinless chicken thighs, chicken, chicken thighs, cilantro, coconut milk, flank steak, Fourth of July, ginger, grilled, harissa, July 4th, lime, sambal oelek, shrimp, skirt steak
This creamy and indulgent vegetarian stew was hearty and delicious. The dish is based on Southern Indian chickpea stews and some stews found in the Caribbean. I loved how it was loaded with greens (I used Swiss chard) and toppings. An added bonus is that the stew and toppings are made in one pot.
This recipe was adapted from The New York Times, contributed by Alison Roman. I doubled the onions and garlic, used rainbow chard, and substituted parsley for mint. We ate it over Basmati rice with warm naan on the side. Wonderful!
Yield: 4 to 6 servings
- ¼ cup olive oil, plus more for serving
- 4 to 8 large garlic cloves, chopped
- 1 to 2 large yellow onions, chopped
- 1 (2-inch) piece ginger, finely chopped
- Kosher salt and freshly ground black pepper
- 1 ½ teaspoons ground turmeric, plus more for serving
- 1 teaspoon red-pepper flakes, plus more for serving
- ground coriander and/or ground cinnamon, to taste, if desired
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 (15-ounce) cans full-fat coconut milk
- 2 cups vegetable or chicken stock
- 1 bunch Swiss chard, spinach, kale or collard greens, stems removed, torn into bite-size pieces (I used rainbow chard)
- 1/2 to 1 cup flat-leaf parsley, cilantro, or mint leaves, for serving
- yogurt, for serving, optional (I used 2% Greek yogurt)
- toasted naan, pita, lavash or other flatbread, for serving, optional
- Basmati rice, for serving, optional
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, (ground coriander and/or ground cinnamon- as desired) and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey! (I continued to cook the stew to a thicker consistency.)
- Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls, over rice (if desired) and top with mint/parsley, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil.
- Serve alongside yogurt and toasted pita or naan, if using; dust the yogurt with turmeric if you’d like.
Posted in Greens, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: Caribbean, chickpeas, cilantro, coconut milk, collard greens, dinner, garbanzo beans, ginger, Greek yogurt, Indian, kale, legumes, Mediterranean, mint, one-pot, parsley, spinach, stew, Swiss chard, turmeric, vegan, vegetarian
This is an incredible vegetarian adaptation of the much loved classic Indian dish. It was also a fabulous weeknight dinner. I served it with steamed spinach which paired perfectly. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of garlic, used San Marzano tomatoes, and served it over brown Basmati rice with warm naan. Great.
Yield: 4 to 6 servings
- 4 T unsalted butter
- 1 large yellow onion, minced
- 1 ½ tsp kosher salt, plus more to taste
- 4 to 8 garlic cloves, finely grated or minced
- 1 T grated fresh ginger
- 2 tsp ground cumin
- 2 tsp sweet paprika or smoked paprika
- 2 tsp garam masala
- 1 small cinnamon stick
- 1 (28 oz) can whole peeled San Marzano plum tomatoes
- 1 (13.5 to 15 oz) can coconut milk
- 2 (15 oz) cans chickpeas, drained
- ground cayenne
- cooked brown or white rice, for serving
- ½ cup cilantro leaves and tender stems, for serving
- naan, for serving, optional
- steamed spinach, for serving, optional
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don’t be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
- Stir in garlic and ginger, and cook another 1 minute.
- Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
- Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can).
- Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
- Stir in chickpeas and a pinch of cayenne. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes.
- Taste and add more salt if necessary.
- Serve spooned over rice, topped with cilantro, with warm naan and steamed spinach, as desired.
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: butter, chickpeas, cilantro, coconut milk, dinner, easy, garam masala, garbanzo beans, ginger, Indian, legumes, smoked paprika, stew, sweet paprika, tomatoes, vegetarian
This Indian stew was fast to prepare, loaded with spices and flavor, and was absolutely fabulous. What a combination! If that wasn’t enough, it was also a hearty vegetarian dish with a little bit of heat. All my favorites.
This recipe is from Milk Street: The New Home Cooking by Christopher Kimball. It is a simplified version of a classic Goan dish. I increased the amount of onion and served the stew with warm naan and chopped grape tomatoes on the side as an optional garnish.
Yield: Serves 4 to 6
- 1 large yellow onion, diced
- 2 T coconut or peanut oil
- 4 garlic cloves, smashed
- kosher salt
- 3 tsp finely grated fresh ginger, divided
- 2 tsp yellow or brown mustard seeds
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp freshly ground fennel seeds
- 3/4 tsp red pepper flakes
- 3 1/2 cups water
- 13.5 to 14 oz can coconut milk
- 1 cup split red lentils, rinsed
- 6 oz (about 6 cups) baby spinach, roughly chopped
- juice of 1/2 to 1 lime
- unsweetened coconut flakes, for garnish, optional
- chopped tomatoes, for garnish, optional
- In a large saucepan over medium to medium-high, combine the onion, oil, garlic, and 1 1/2 teaspoons of salt.
- Cook, stirring occasionally, until the onions have softened and are just beginning to color, 7 to 9 minutes.
- Stir in 2 teaspoons of the grated ginger, the mustard seed, turmeric, coriander, fennel, and red pepper flakes.
- Cook, stirring frequently, until fragrant, about 1 minute.
- Add the water, coconut milk, and lentils, then bring to a boil.
- Reduce the heat to low, cover and cook until the lentils have broken down, about 30 to 40 minutes.
- Uncover and stir in the spinach; return to a simmer.
- Off the heat, add the remaining 1 teaspoon of grated ginger and the lime juice.
- Season with salt to taste.
- Serve, garnished with coconut flakes and chopped tomatoes, as desired.
Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: baby spinach, coconut milk, coconut oil, fennel seed, ginger, Goan, Indian, legumes, lentils, Milk Street, mustard seed, peanut oil, red lentil, soup, spinach, stew, turmeric, vegan, vegetarian
My daughter is obsessed with donuts- specifically donuts with pink icing and sprinkles. Her new bicycle bell is a life-size pink frosted donut with sprinkles! 🙂
I must say that she was quite pleased with this cinnamon sugar variation. When we debated over whether or not they were too heavily coated with cinnamon sugar, both of my kids informed me that such a problem was not even possible. 😉
This recipe is from Sally’s Baking Addiction. Using my mini donut pans, this recipe made 12 donuts. I substituted 1/2 cup of buttermilk instead of a combination of yogurt and milk and I reduced the amount of butter in the topping. They made a very special breakfast.
Yield: 8 standard size donuts or 12 mini donuts
For the Donuts:
- 1 cup (125g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 large egg, at room temperature
- 1/3 cup (65g) packed light brown sugar
- 1/4 cup (60ml) buttermilk (or skim, 1%, 2%, or whole milk, almond milk, soy milk, or coconut milk), at room temperature
- 1/4 cup (60g) yogurt or sour cream (nonfat, low-fat, vanilla, plain, Greek or regular yogurt), at room temperature (I used another 1/4 cup of buttermilk)
- 2 T (30g) unsalted butter, melted
- 1 1/2 tsp pure vanilla extract
For the Coating:
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cinnamon
- 4-5 T unsalted butter, melted
To Make the Donuts:
- Preheat oven to 350°F (177°C), preferably on convection. Spray a donut pan with non-stick spray. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
- Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
- Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet.
- Bake the remaining donut batter and transfer to the wire rack. Allow donuts to cool down until you can handle them.
To Coat with Cinnamon Sugar:
- Combine the sugar and cinnamon in a medium bowl.
- Brush the melted butter, on the top or on the top and bottom, as desired; dunk into the cinnamon sugar mixture coating all sides.
- Donuts are best served immediately.
- Leftovers keep well covered tightly at room temperature for up to 2 days.
- You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave, usually a few seconds.
Posted in Good Sweets, Good Eats (Desserts), Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: almond milk, baked, breakfast, brunch, buttermilk, cinnamon sugar, coconut milk, dessert, donuts, doughnuts, easy, Greek yogurt, mini, nutmeg, sour cream, soy milk, vanilla, yogurt
Okay! Enough about birthday celebrations. I have to get back to my soup posts. 😉
I love the flavor of coconut milk and Thai cuisine in general. This dish is a wonderful adaptation of Thai flavors in the form of a soup. The coconut milk base gave it subtle richness which balanced nicely with the lime juice, fresh herbs, and hot sauce.
This recipe was adapted from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant that Revolutionized Eating in America from the Moosewood Collective. Fabulous!
Yield: about 8 cups
- 1 T coconut oil
- 1 1/2 cups chopped onions (I used 1 large yellow onion)
- 1 fresh hot pepper, minced and seeded for a milder “hot” or 1/4 tsp cayenne pepper
- 1 red bell pepper, chopped
- 1/2 tsp coarse salt, plus more as needed
- 2 T peeled and grated fresh ginger
- 1 pound potatoes, diced (I used teeny tiny white potatoes from Trader Joe’s)
- 3 cups vegetable or chicken stock
- 3 1/2 cups fresh or frozen corn kernels (16 oz (1 pound) bag frozen organic yellow corn)
- 1 14-oz can unsweetened coconut milk
- 2 T fresh lime juice, from 1/2 of one lime
- 3 T fresh basil, chiffonade (Thai basil is bets, but Italian basil is fine too.)
- hot pepper sauce or Chinese chili paste, optional
- chopped fresh basil, cilantro, and/or mint, for garnish, optional
- Warm the oil in a soup pot on medium heat. (I used an enameled cast iron Dutch oven.)
- Add the onions and hot pepper/cayenne and cook for a couple of minutes.
- Add the bell peppers and salt and cook, stirring often, until the vegetable soften, about 6 minutes.
- Add the ginger, potatoes, and stock. Cover and bring to a boil.
- Reduce the heat and simmer until the potatoes are almost tender, about 5 minutes.
- Add the corn, coconut milk, lime juice, and basil and remove from the heat.
- Using a slotted spoon, remove 2-3 cups of the strained vegetables from the pot.
- Using a blender or an immersion blender, puree the remaining ingredients, about half of the soup.
- Stir the whole vegetables back into the pot.
- Season with salt to taste, and, if you want it spicier, add some hot pepper sauce or Chinese chili paste.
- Garnish with lime, fresh basil, cilantro, and/or mint, if desired.
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Posted in Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: basil, cayenne, cilantro, coconut milk, coconut oil, corn, corn chowder, dinner, ginger, lime juice, potatoes, red bell peppers, soup, Thai, vegan, vegetarian