Posts Tagged ‘Coconut’

Vegan Strawberry Mango Creamsicles – Coconut Milk Popsicle

Home Made Cooking

Summer is almost over but the humidity and Heat are still here (yay) and so are u-picks (yay).

we went Strawberry picking a while back and came back with so many of them! Just awesome! Obviously I had to make something yummy, cool if possible (to relieve the heat) and goes without saying that if it’s something the little munchkin can enjoy as well, I will be announced our family’s Strawberry champ. So I made these oh so good Creamsicles! I call the Creamsicles because really, if it’s not water/juice based and has a fruity-fudgey consistency – it’s not a Popsicle, it’s Creamsicle.

Anywho, these are so good!! Based on coconut milk and fruit and really take zero time to make. The hardest part is the enticipation. I made these in my ‘Magic Bullet‘ which I’m not sure what I’d do without these days. I just make almost everything using the ‘bullet’; pancakes, purée for baby, Creamsicles, dressing, sauce, chopped nuts, you name it. I’m obsessed with it 🙂

So yeah, I used my ‘bullet’ for these but you can definitely use a chopper or food processor, no problem at all.

Ready? Here’s how:

 

Vegan coconut strawberry mango Creamsicles

 

Vegan Strawberry Mango Creamsicles - Coconut Milk Popsicle
Author: 
Recipe type: Vegan Dessert
Cuisine: Vegan
Prep time: 
Total time: 
 
Vegan strawberry mango Creamsicles are the perfect way to cool down on a hot summer day. These are easy, vegan, nutritious and even babies can enjoy them.
Ingredients
  • 1 Can Coconut Milk
  • 1 Cup Strawberries
  • 1 Mango, peeled and cut into chunks
  • Maple Syrup
Instructions
  1. In a magic bullet or food processor, place the mango pieces and ⅓ of the coconut milk can
  2. Add 4 Tbsp Maple Syrup (you can add more or less to taste)
  3. Pulse until puréed and divide between 10 Popsicle molds (depending on the mold size)
  4. Place Strawberries, remaining ⅔ can coconut milk and 4-5 Tbsp Maple Syrup in food processor and pulse until puréed
  5. Divide between Popsicle molds, adding the strawberry mix on top of the mango purée you already have in the molds
  6. place in the freezer for at least 4 hours or overnight

 

Vegan coconut strawberry mango Creamsicles

 

Strawberry mango vegan Creamsicles

Summer is almost over but the humidity and Heat are still here (yay) and so are u-picks (yay). we went Strawberry picking a while back and came back with so many of them! Just awesome! Obviously I had to make something yummy, cool if possible (to relieve the heat) and goes without saying that if […]

Read More

Quick Coconut Pineapple (Piña colada) Chia Seeds Pudding

Home Made Cooking | Sweets

I just recently found out about Chia Seeds.

I know, I know, they’ve been trending for a while now, but it was only when I saw a family size pack of organic Chia seeds that I decided to find out what everyone is talking about.

So yeah, they say it’s healthy, but so is sleeping and I don’t get too much of that either…
I started reading about chia and apparently it is an amazing source of Omega-3 and very healthy.

As I was reading more about it I also found out that once you heat the Chia seeds (for example use in baking etc.) the Omega-3 vanishes and the health benefits of it are diminished to almost none.
So now I knew that since I have this family size pack at home, I need to find something to do with it that does not include heating.
Bingo – breakfast/snack for the kids.
Every morning I wrap my head around “what’s for breakfast” before we drive the kids to school, and making a few servings in advance was the jackpot for me. It would save me time and headaches in the morning – win!
So I scrolled around in Pinterest searching for inspiration (don’t you just LOVE Pinterest??) and I did find it – Chia Seeds Pudding.
I decided to make 2 kinds, one would be a Piña colada Pudding and the other a Chocolate Pudding.

The kids loved it, the hubby loved it and I was loving it and the fact that everyone else loved it 🙂
I made it in 6 small glasses I had but you can definitely make a smaller/ larger serving if you’d like. Mine were about the size of a pudding/ jello cup sold in grocery stores.
This is a great overnight recipe but to be honest, it’ll probably be ready after only 2 hours of refrigerating it. You can also play with the flavors and even better, make it with the kids. My daughter loved helping me make these and choose the flavor 🙂
These don’t turn out too sweet but they’re great. The kids added a tablespoon of Maple syrup on top and devoured it.
Enjoy and stay healthy!

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Piña colada) Chia Seeds Pudding
Author: 
Recipe type: Snack, Breakfast
Cuisine: Healthy, Chia Seeds
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
This Chia Seeds Pudding is so easy to make. Uses everyday ingredients and ready in no time. No to mention the health benefits.
Ingredients
  • ½ Cup Unsweetened Coconut (Finely Shredded)
  • ½ Cup Chia Seeds
  • A pinch of Salt
  • 1 Can of Canned Pineapple Rings (divided into 3 rings and ¾ cup of the pineapple syrup/ juice)
  • 1 ¾ Cup Coconut Milk (Full Fat - I used the canned one)
  • 4 Tbsp Maple Syrup
Instructions
  1. In a bowl you mix the Chia Seeds and Coconut together
  2. Add in the coconut milk and pineapple juice/syrup
  3. Cut the pineapple rings into small pieces and add into the bowl
  4. Finally, add the maple syrup and stir all together well
  5. Using a ladle or a large spoon, divide into glasses/ containers/ mason jars evenly and refrigerate for at least 2 hours before serving (the more the better)
Notes
**This will stay fresh in the fridge for up to 5 days**

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

 

 *Adapted from The Healthy Foodie

 

 

 

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

I just recently found out about Chia Seeds. I know, I know, they’ve been trending for a while now, but it was only when I saw a family size pack of organic Chia seeds that I decided to find out what everyone is talking about. So yeah, they say it’s healthy, but so is sleeping and […]

Read More

Brown Rice Sesame & Coconut Energy Bars – Bonus: A Special Ingredient

Cakes and Cookies | Sweets

You know what they say “Breakfast is the most important meal of the day” but is it? Well, I’m not an expert but if you ask me, there are quite a few benefits to having breakfast.

Breakfast is an important factor, especially for a growing body like children and adolescences.

Studies show that eating a healthy breakfast (as opposed to the kind containing doughnuts and cookies) will give you an improved concentration and performance in the classroom or at work, more strength and endurance to engage in physical activity and will even lower your cholesterol levels

Now, I’m no saint so I’ll admit, I don’t eat breakfast, and yes, I know it’s bad for me, but it’s just too busy in the morning and all I really want is my coffee. But if breakfast is going to be served (meaning, I won’t have to make it – on a weekday that is) I’ll take it! Oh I’ll embrace it for sure.

Being a mom, I can skip breakfast but if there’s something I don’t do, is make my kids skip breakfast. They have their healthy breakfast every day before we drive them to school. Whether it’s oatmeal, whole grain cereals, a health packed pudding or bread with a healthy topping; they’re getting their breakfast on!

A while ago I connected with “The Grocery Foundation” through “Food Bloggers of Canada”, and as I read about the foundation more and explored their contributions and campaigns, we clicked.

You see, this is a foundation that for the past 35 years had taken upon it, to make the lives of children better. How better you ask? They make sure that children that come from challenged families or communities are fed with nutritious foods and a healthy breakfast.

How do they do that? Simply by raising money to help fund nutritious breakfasts and snacks to children in various programs including school nutrition programs.

So anyways, when I heard that In Canada, 1 in 7 children start the school day on an empty stomach due to a lack of access to nutritious foods, I knew I wanted to be a part of the campaign. So no, I’m not going to (unfortunately) feed all those children (wish I could), but what I can do is promote awareness to the foundation’s “Toonie for Tummies” campaign (that will feed them) which only asks for a donation of a toonie ($2) – yes, that’s enough, imagine that.

Another thing I think I can do is make sure that all your kids (and you guys) are eating healthy and nutritious food. So I decided to share my newest recipe for No Bake Brown Rice and Sesame Healthy Energy Bar.

This one is packed with goodness, it has brown rice, flax seed (great for your stomach and a wonderful source of Omega 3), sesame, honey, and the bonus special ingredient – tahini; need I say more? And it requires no baking you guys! It’s ready in minutes and after it sits in the fridge for 2 hours you’re good to go!

My kids loved it! Heck, everyone loved it! And it’s a super great addition for the lunchboxes.

Breakfast is important and so is the content of your lunchbox! Make sure it’s a good one!

Brown Rice, Sesame & Coconut Energy Bars

 

Brown Rice, Sesame & Coconut Energy Bars

Brown Rice Sesame & Coconut Energy Bars - Bonus: A Special Ingredient
Author: 
Recipe type: Energy Bar
Cuisine: Healthy Cooking, Health Bar
Prep time: 
Total time: 
Serves: 20 mid size bars
 
These are wholesome, nutritious and just plain delicious. With the tahini and coconut in them they make the perfect energy bar to have as breakfast or put in your lunchbox. And it's so easy to make too.
Ingredients
  • 3 Cups Puffed Brown Rice (Unsweetened) - You can also use rice krispies
  • ½ Cup Sesame Seeds
  • ¼ Cup Whole Flax Seeds
  • ½ Cup Roasted Coconut Chips
  • ¼ Cup Honey
  • ¼ Cup Coconut Oil (liquid) or Canola Oil
  • ¼ Cup Raw Tahini (not the prepared spread)
  • ⅛ Cup Brown Sugar
Instructions
  1. In a bowl, mix the puffed rice, sesame, flax and coconut.
  2. In a small saucepan, place the honey, coconut, tahini and sugar and mix over low heat until you get an even batter (it should be smooth – don’t heat too much so you don’t burn the tahini).
  3. Remove from heat once smooth and add to the sesame mix and using a large/ wooden spoon, fold everything together evenly, until it’s all covered with the tahini batter.
  4. Pour the batter into a 6”X12” baking pan covered with parchment paper (I lightly grease the paper to allow easy removal later on) and flatten using your hands or by placing a sheet of parchment paper on top and tightening the batter with your hands or by rolling a glass on the paper.
  5. Place in the fridge for 2 hours.
  6. After 2 hours, remove and turn over onto a board. Cut desired size using a sharp knife (but not too small or it’ll crumble).
  7. Keep in an airtight container in the fridge.

Brown Rice, Sesame & Coconut Energy Bars

*The fund raising campaign will be taking place in various participating retailers across Ontario and Atlantic Canada from February 5-19 – Just check out their page.

 

Brown Rice, Sesame & Coconut Energy Bars

You know what they say “Breakfast is the most important meal of the day” but is it? Well, I’m not an expert but if you ask me, there are quite a few benefits to having breakfast. Breakfast is an important factor, especially for a growing body like children and adolescences. Studies show that eating a healthy breakfast […]

Read More

Moist Quinoa Chocolate Muffins With Chocolate Ganache

Cakes and Cookies

When I opened my fridge yesterday I was pleased. Most of the leftovers were gone and the fridge was almost ready to be re-filled with food.

The only leftover in it was a container with cooked red quinoa in it.

After discovering a few days earlier, that cooked quinoa can be used in baked goods, imagine how thrilled I was to find out that THIS is what i had in the fridge.

Woo-hoo, an excuse to make something sweet! I’m not going to talk about the fact that hubby was less than impressed since he wants me to put a pause on my sweet baking, let’s concentrate on the positive then, my quinoa moist chocolate muffins!

It’s weird, right? using quinoa in sweet pastries, but hey, not only that this worked pretty darn well, it was super easy and did not require a stand mixer. Just my small chopper and a spoon. So let’s regroup for a minute now, we have quinoa which is good for you, gluten free, considered a superfood and happens to be readily available in my fridge, we have my small food chopper which means I will have almost no dishes to wash, and we have one eager me, dieing to find out how sweet quinoa muffins taste like. Adding 2 super excited kids to the mix just made this one a no-brainer. Sorry hubby, I’m making these – apparently, they’re good for you.

So yeah, I mixed the ingredients in my chopper (mini food processor) and poured the batter into my silicone muffin cups, covered with chocolate ganache and there I had it – Super Quinoa Muffins.

So. Moist. They. Are. To. Die. For.

Recipe was originally adapted from “Quinoa 365: The Everyday Superfood” Book, written by the two lovely ladies at PatriciaAndCarolyn.Com

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins With Chocolate Ganache
Author: 
Recipe type: Healthy, chocolate
Cuisine: Quinoa
Prep time: 
Cook time: 
Total time: 
Serves: 12 Muffins
 
Who would have thought that you can make cake from cooked quinoa? well apparently you can make muffins too and they are super delicious!
Ingredients
  • 1 Cup Cooked White or Red Quinoa
  • ¼ Cup Milk
  • ½ tsp Vanilla Extract
  • ½ Cup Coconut Oil (Solid or Liquid form) - Can be substituted with vegetable oil or butter
  • 2 Eggs
  • ¾ Cups White Granulated Sugar
  • ½ Cup Unsweetened Cocoa Powder
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
For the Ganache:
  • ⅓ Cup Whipping Cream
  • ¼ Cup Semisweet Chocolate Chips
Instructions
  1. Preheat oven to 350F (180C) and prepare 12 muffin cups rubbed with butter or coconut oil to avoid sticking.
  2. In a food processor or food chopper place the cooked quinoa, milk, vanilla and coconut oil and pulse until you get a smooth batter that resembles paste texture.
  3. Add in the eggs, sugar, cocoa, baking powder and baking soda and pulse a few more times until the batter is even and everything is fully incorporated.
  4. Divide the batter evenly between the 12 muffin cups (about ½ -⅔ muffin cup full) and bake in the preheated oven for 25- 30 minutes (a cake tester/ toothpick should come out dry)
Prepare the Ganache:
  1. Bringing the whipping cream to a gentle boil in a small saucepan
  2. Turn heat off and add in the chocolate chips, stirring constantly until you get chocolate ganache.
  3. Top each muffin with about 1 tsp ganache and spread a bit on the top.
  4. Store airtight container in the fridge for a maximum of 3 days and let it reach room temperature before serving if not served on the same day.

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins with Chocolate Ganache

When I opened my fridge yesterday I was pleased. Most of the leftovers were gone and the fridge was almost ready to be re-filled with food. The only leftover in it was a container with cooked red quinoa in it. After discovering a few days earlier, that cooked quinoa can be used in baked goods, […]

Read More

Alfajores Layer Cake

Cakes and Cookies

A few days ago I celebrated my birthday.

I’ve noticed that from some reason over the past couple of years, I’ve been having these moody birthdays. Not sure if it’s hormones or what, but every time it was my birthday I was unhappy about something, too sensitive, moody or grumpy.

This year I decided that everything’s wonderful (because it is), I decided to take everything easy on my birthday and basically just get a grip.

So I planned on going to work, eating my cake which I get every year at work, come back home, go out to a restaurant of my choice with the family and get everyone’s cards (because they couldn’t hold it and gave me my presents 2 days early 🙂 ); Instead, what I ended up doing is finding out that my son was sick when we came to pick him up from school the evening before, so I stayed home with him.

Knowing that I’m not going to work the next day (my birthday) gave me some extra time in the evening before, and so I finally came up with the perfect cake for my birthday – The Alfajores Cake.

I basically took my favorite cookie with my favorite filling and turned it into a layered cake – how awesome is that?? I made it the evening before and could barely hold my breath until the next day – I wanted to eat it NOW.

So my actual birthday was a day filled with going to the doctor, buying meds, making chicken noodle soup and tidying around the house, but really, the way I see it, my day was filled with quality time spent with my 2 favorite little people in the world (and also I may or or may not baked a cranberry pie).

The day ended with going to a restaurant with my amazing family, lighting candles and making a wish. Oh, and eating my cake – finally! which turned out exactly like I anticipated.

So just a few words about this cake, it is cookie like! do not expect it to be really soft and spongy, it’s like layers of cookies, and it rocks!

Alfajores Layer Cake

Alfajores Layer Cake

Alfajores Layer Cake
Author: 
Recipe type: Dessert
Cuisine: South American
 
My favorite cookie - the Alfajores, turns into a cake with layers of flaky cookie dough and Dulce De Leche. What a treat!
Ingredients
  • 2 ½ Cups All Purpose Flour
  • ½ Cup Cornstarch
  • 1 tsp Baking Powder
  • ½ Cup Milk
  • ⅓ Cup Unsalted Butter
  • 2 Eggs
  • ½ Cup Sugar
  • ¼ tsp Salt
  • 1 Jar of Dulce De Leche
  • Unsweetened/ Sweetened Shredded Coconut
Instructions
  1. Preheat oven to 400f (200C) and prepare a large baking sheet covered with parchment paper.
  2. Place all the ingredients (except for the dulce De Leche) in a mixer bowl and mix all together only until they all combine.
  3. Turn the bowl over onto a floured surface and roll the dough a bit in flour to make it non sticky.
  4. Knead the dough a couple of times on the floured surface to make sure it is not sticky. the dough should be soft.
  5. Divide the dough into 5 equal portions and on a floured surface, roll out each portion into a circle 17cm (6.5 inch) in diameter. You can use a plate by placing it on top of the rolled dough and tracing around it with a sharp knife. If you need to, add some flour to the work surface (ad under the rolled dough if needed) to avoid the dough sticking to your surface.
  6. Move the rolled dough circle onto a parchment paper layered baking sheet and repeat with the other 4 dough portions.
  7. Bake each circle (you can bake them one at a time or a place a couple on the baking sheet at the same time) for about 7-9 minutes.
  8. Let the layers cool completely before moving on.
  9. Place the first layer on your desired cake dish and spread Dulce De Leche on top. Make sure it’s a nice, thick layer.
  10. Cover with another baked layer and repeat with the other 4 layers, finishing with a layer of Dulce De Leche spread on top of the last layer.
  11. Sprinkle with shredded coconut.
  12. To add some shredded coconut to the siding of the cake, simple take some coconut in your hand and and place your hand on the side of the cake. Most of the coconut will stick to it and some will fall off. You can also pick up and use the coconut that fell off.
  13. Store covered and in room temperature. No need to refrigerate.

Alfajores Layer Cake

Alfajores Layer Cake

Alfajores Layer Cake

A few days ago I celebrated my birthday. I’ve noticed that from some reason over the past couple of years, I’ve been having these moody birthdays. Not sure if it’s hormones or what, but every time it was my birthday I was unhappy about something, too sensitive, moody or grumpy. This year I decided that […]

Read More

Baked Banana & Coconut Whole Wheat Doughnuts

Cakes and Cookies

Some days I just want to either scream or just be left alone. In a room. With a bed, a TV and some snacks. Veggies even maybe. I bet everyone has a day like this once in a while but really, this fact does not make me want to scream less.

A standard day for me would be to get up in the morning, get dressed, wake the kids up, help them get dressed because otherwise it ain’t going to happen, help them brush faster (ditto) and send them downstairs to have their breakfast. When they go to eat I remember that I didn’t do my hair. Or brush my teeth. So I do. And by the time I come down the kids are probably not done eating but I have zero time left to eat, so I grab my travel mug with coffee already in it (thanks to my amazing hubby) and together we start rushing the kids (because from some reason mornings are apparently the best time to play with the dog, talk like they never talked before, discuss what they do at school, remember they forgot something upstairs, grab a snack and just basically do everything they shouldn’t during this time frame). We help them put their coats on, put their lunch boxes in their backpacks and finally, leave the house.

We drop the kids off, we go to work, I do my thing at the office, trying to multitask like a maniac and then the day’s done. By this time I notice I haven’t had lunch again but I tell myself that I’ll soon be home and eat.

I pick up hubby, we drive home, pick up the kids, I wrack my brains to find an easy dish for dinner, I finally find something, I make it, heat it, serve it, it’s eaten and oops, it’s already 7pm.

So we send the kids to the shower and while hubby looks over them and makes sure they actually shower I prepare their lunch boxes for the next day. I check the agendas, sign notices, make sure they have everything for music class or any other class (swear to god I don’t even know how I still remember what they have every day) and I’m done.

Kids are showered, brushed and tucked in bed, a goodnight kiss, a hug, a request for a bedtime story (which sometimes actually happens and other times just leaves me with my feelings of guilt) and I’m going back downstairs. The day ends with me and hubby watching an episode of one of our series while drinking herbal tea and off we go to shower and bed.

So yeah, pretty routine, boring, stressed yet full of action, and even though around 8-8:30pm I finally have time for myself, I’m so tired by that time that I can’t help but feeling old.

So today, everything went the same but while the kids were doing their homework, I decided to do something I love – bake! and since Hanukkah is right around the corner (next week) I decided to go with doughnuts, but since I don’t like frying I decided to bake them. So there, the kids are upstairs pretending to sleep, and while I’m writing these lines I can’t help but feeling like I actually accomplished something today. I was able to squeeze these doughnuts right between homework and bedtime  – score!

and now, to express my feeling of accomplishment, I’ll share the recipe for these baked banana coconut whole wheat doughnuts, how about that? pretty sweet.

Baked Whole Wheat Banana Coconut Doughnuts

Baked Banana & Coconut Whole Wheat Doughnuts
Author: 
Recipe type: Doughnuts
Cuisine: Holidays, Hanukkah
Prep time: 
Cook time: 
Total time: 
Serves: 6 Doughnuts
 
Baked doughnuts never tasted better. Banana and coconut and they're even made with whole wheat. You will love these.
Ingredients
  • 1 Banana - Pureed
  • 80gr Butter - Cubed
  • ¼ Cup Sugar
  • 2 Tbsp Plain Yogurt
  • 1 Cup Whole Wheat Flour
  • 1 Tbsp Vanilla Extract
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 Egg
For the Glaze:
  • ½ Cup Icing Sugar
  • 2 Tbsp Milk (you can use only 1 to get a thicker glaze)
  • 1 tsp Natural Food Color (Yellow) - Optional
  • Coconut - For Sprinkling
Instructions
  1. In a mixer bowl mix the butter, pureed banana and sugar until mixture is white and fluffy (mix on high speed)
  2. Add in the egg and mix on medium speed
  3. Add in the vanilla, yogurt, flour, baking soda and baking powder and mix on medium speed until you get an even batter.
  4. Oil spray (or use butter) a bagel pan (6 bagels)
  5. Transfer the batter into a piping bag and pipe, dividing evenly into to the doughnut pan.
  6. Bake for 10 minutes or until golden brown and remove from oven.
  7. Cool completely before adding glaze.
To prepare the glaze:
  1. Beat the icing sugar with the milk. Start with 1 Tbsp, if you want it thinner add another tablespoon milk.
  2. Add in 1 tsp color and stir until combined.
  3. When doughnuts are fully cooled, place them on a wire rack with parchment paper under the rack. use a tablespoon to pour/ drip the glaze on the individual doughnuts.
  4. Sprinkle the coconut immediately after glazing.

Baked Whole Wheat Banana Coconut Doughnuts

Baked Whole Wheat Banana Coconut Doughnuts

Some days I just want to either scream or just be left alone. In a room. With a bed, a TV and some snacks. Veggies even maybe. I bet everyone has a day like this once in a while but really, this fact does not make me want to scream less. A standard day for […]

Read More

Vegetable Coconut Curry – Rainbow in My Plate

Home Made Cooking

After returning from our summer trip to Montreal, Ottawa and Quebec City I kind of missed our Friday dinners. Yes, we only missed two but still from some reason it felt like the weeks are just getting too long. Maybe it’s the fact that I had nothing to be my “closure” for the week; that family dinner where I know that after I’m done cooking I can finally rest and enjoy the leftovers the day after without having to cook all over again.

I love family dinners and the more the merrier, the more dinners and the more family.

Unfortunately we don’t have any family around here on a regular basis; they’ll visit once a year, sometimes twice but that’s it, so basically our really quiet and intimate family time is these dinners.

Another reason for having our Friday dinners is a Jewish tradition, a beautiful one actually. You see, Saturday is a holy day in the Jewish religion, a day of rest, of peace, of contemplation. And therefore Friday evening symbolizes the transition into our quiet time – Saturday.

Now, I’m not religious or anything, but there is magic in these meals, this family time, because we all gather around the table, without worrying about homework, camps, work, nothing, we’re just there with and for each other, enjoying each other’s company, usually surrounded by good food 🙂

So every Friday I cook, and cook and bake, because I want it to be perfect.

Every Friday there’s a vegetarian dish (at least one) and some form of chicken. Last Friday the vegetarian dish was Vegetables in Coconut Curry.

I literally emptied my vegetable drawer into the pot, so many veggies, so many colors and flavors. The end result was just a little bit spicy and so rich in flavor.

Served over mashed potatoes or white rice it looked like a top notch dish.

Vegetable Coconut Curry


Vegetable Coconut Curry - Rainbow in My Plate
Author: 
Recipe type: Vegetarian
Cuisine: Thai, Curry
Serves: 6 Persons
 
Thai curry at its best when made of vegetables alone. the colors, the aroma and the flavor are mouthwatering. Easy to make too 🙂
Ingredients
  • 1 Sweet Potato – Cut into ½" cubes
  • 1 Carrot – Cut into medium cubes
  • 2 tbsp Vegetable Oil
  • 2 Zucchinis – Sliced into circles
  • 1 Tomato – cut into cubes
  • 1 Bell Pepper – Cut into cubes or strips
  • ½ Onion – Chopped
  • 50gr Spinach Greens
  • 200gr Cooked/ Frozen Broccoli (12 Florets) – Divided into small florets
  • ½ tsp Curry Powder
  • ½ tsp Ground Ginger
  • 3 tsp Tomato Paste
  • 1 tsp Table Salt
  • ¼ tsp Ground Cayenne Pepper (Optional)
  • 1½ Cup Coconut Milk
  • ¾ Cup Warm Water
Instructions
  1. Boil the sweet potato and carrot in water over high heat, for about 15 minutes (until tender but not too soft) and remove from heat once ready and set aside.
  2. In a wide pot preheat the oil over medium heat and add the zucchini, tomato, bell pepper and onion and stir. Sauté for 7 minutes while stirring occasionally.
  3. Add in the spinach and broccoli and stir until spinach is wilted.
  4. Add in the ginger and curry powder, tomato paste and salt and stir to mix in vegetables
  5. Add in the coconut milk and water, stir, bring to boil and then lower the heat from medium to low and cook for 15-20 minutes
  6. Serve on a bed of white rice or mashed potatoes

 

Vegetable Coconut Curry

Vegetable Coconut Curry

After returning from our summer trip to Montreal, Ottawa and Quebec City I kind of missed our Friday dinners. Yes, we only missed two but still from some reason it felt like the weeks are just getting too long. Maybe it’s the fact that I had nothing to be my “closure” for the week; that […]

Read More

Sweet and Simple Coconut Walnut Cookies

Cakes and Cookies

I’m one of those crazy people that like their kitchen cupboards as clean and empty as possible. Well, not empty per say, but functional. I mean, I don’t like it when I have stuff lying around, perhaps expired or just no longer usable or needed. I like to know that when I open my cupboard I have exactly what I need and that it’s all tidy. Well, what I want and what I have is sometimes two completely separate things. Keeping that in mind; I was going through one of the kitchen cupboards the other day, and found 1/2 bag of walnuts. Surprisingly enough, there was another one there only sealed. Why would I buy a new bag if I still have the old one? Only god knows. But now I was facing a new “challenge of the day”, what to make with as many walnuts as possible.

Well, it was pretty obvious to me, something sweet! So I added some ingredients and hoped for the best and guess what? It worked. Yummy walnut cookies! Tadaaa!!!

Walnut Cookies in a plate

 

Sweet and Simple Coconut Walnut Cookies
Author: 
Recipe type: Dessert, Cookies
 
Simple Walnut and coconut Cookies that taste so good
Ingredients
  • 2 egg whites
  • ½ teaspoon Vanilla extract
  • 100gr shredded walnuts
  • 100gr Shredded Coconut
  • ¼ cup white sugar
  • 3 tablespoons all-purpose flour
  • Pinch of salt
Instructions
  1. Preheat oven to 325F (165C).
  2. Prepare baking pan covered with parchment paper.
  3. In a bowl, Whisk egg whites until frothy and stir in vanilla extract.
  4. Combine shredded walnuts, sugar, flour, coconut and salt in a separate bowl.
  5. Slowly stir egg white mix into walnut mix until well combined and form a batter.
  6. Scoop batter by the tablespoon and drop onto prepared baking sheet. Flatten with your fingers.
  7. Bake cookies in the preheated oven for about 20 minutes until they start to get a golden shade
  8. Let cookies cool on wire rack and store in sealed container

 

Coconut Walnut Cookies in a plate

Coconut Walnut Cookies

I’m one of those crazy people that like their kitchen cupboards as clean and empty as possible. Well, not empty per say, but functional. I mean, I don’t like it when I have stuff lying around, perhaps expired or just no longer usable or needed. I like to know that when I open my cupboard […]

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