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Avocado Makes Its Way to Dessert

YumSugar — Mon, 10 Aug 2009 16:15:35 -0700

Everyone knows I am crazy for popsicles - there's no better way to beat the heat on a Summer day. Although avocado is generally used in savory dishes like guacamole, it is a fruit and therefore is perfect for dessert!

These avocado coconut creamsicles are surprisingly delicious and decadent. The avocado, coconut milk, and cream freeze to an exceptionally smooth texture. Because the nutty flavor is incredibly rich and exceptionally filling, a little goes a long way, and next time, I will use a smaller popsicle mold. If you are tempted to experiment with avocados in this frozen treat, keep reading for the recipe.

Yummy Links: From Cheaper Groceries to Top Chef Casting

partysugar — Fri, 06 Feb 2009 06:45:13 -0800

Ten ways to save money at the grocery store. - Chow
Treat your valentine to a decadent chocolate dessert. - Gourmet
Show your children how much you love them with homemade chocolate pancakes. - Al Dente
Learn the difference between coconut milk and coconut cream. - The Kitchn
Taste-testing the market's best chocolate bars. - Cooking With Amy
Do food scares change the way you eat? - The Epi-Log
Want to be on Top Chef season 6? Head to your local casting call. - Serious Eats

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Monday's Leftovers: Pork Tenderloin with Ancho Chile Sauce

YumSugar — Mon, 18 Aug 2008 07:45:21 -0700

If you're into bold meals, then this recipe won't bore you. The anchos, paprika, cumin, and coriander will bring earthy, spicy flavors into the mix. The coconut milk-based sauce mellows the heat.

If you can't locate anchos, which are dried poblano peppers, you can substitute ancho chile powder (not to be confused with chili powder, which is a mix of different spices). To enjoy this succulent pork, read more.

Pork Tenderloin with Ancho Chile Sauce
From Every Day with Rachael Ray magazine

Ingredients

3 dried ancho chiles, stemmed and seeded
1 tablespoon plus 1/2 teaspoon ground cumin
1 tablespoon smoked paprika
Salt and pepper
2 1-pound pork tenderloins, trimmed, patted dry, and halved crosswise
6 tablespoons vegetable oil
1 cup unsweetened coconut milk
1/2 cup creamy peanut butter
1/2 cup vegetable broth or water
3 tablespoons fresh lime juice
1/2 teaspoon ground coriander

Directions

Preheat the oven to 450°. Soak the ancho chiles in warm water for 5 minutes; drain and set aside.
In a dish, combine 1 tablespoon cumin, the paprika, 1 tablespoon pepper and 2 teaspoons salt. Brush the tenderloins with 3 tablespoons oil and roll in the spice mixture until coated.
In a large ovenproof skillet, heat the remaining 3 tablespoons oil over medium-high heat until hot. Sear the pork, turning with tongs, until browned all over. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the thickest part registers 150°, 10 to 12 minutes.
Meanwhile, place the reserved chiles in a blender and add the coconut milk, peanut butter, broth, lime juice, 2 teaspoons salt, the coriander, the remaining 1/2 teaspoon cumin and 1/2 teaspoon pepper. Blend until the sauce is smooth.
Remove the skillet from the oven, transfer the pork to a cutting board and let rest for 5 minutes. Slice into 1/2-inch-thick medallions and arrange on a serving platter. Drizzle with the ancho-peanut sauce.

Serves 4.

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Fast & Easy Dinner: Thai Pork and Vegetable Curry

partysugar — Fri, 18 Jul 2008 09:15:08 -0700

Get the weekend started with this exotic, interesting meal. Thin slices of pork are cooked with coconut milk, curry, and lime juice. Green beans provide snap and red peppers add a nice crunch. Served over a bed of hot orzo, it's filling and delicious.

This dish would be wonderful for a last minute dinner party. To look at the simple recipe, read more.

Thai Pork and Vegetable Curry
From Better Homes and Gardens magazine

Ingredients

1-1/3 cups dried orzo (about 8 ounces)
12 ounces pork tenderloin or lean boneless pork
2 tablespoons cooking oil
8 ounces green beans, bias-sliced into 1 1/2-inch pieces (2 cups)*
1 red sweet pepper, cut into thin bite-size strips
2 green onions, bias-sliced into 1/4-inch pieces
1 14-ounce can unsweetened lite coconut milk
4 teaspoons bottled curry paste
2 teaspoons sugar
2 tablespoons lime juice

Directions

Cook orzo according to package directions. Drain and keep warm. Thinly slice pork into bite-size pieces.
Pour 1 tablespoon of the oil into a large nonstick skillet. Preheat over medium-high heat. Add pork; cook and stir about 4 minutes or until no pink remains. Remove from skillet.
Add the remaining 1 tablespoon oil to skillet. Add green beans; cook and stir for 3 minutes.
Add sweet pepper and green onions; cook and stir about 2 minutes more or until vegetables are crisp-tender.
Add coconut milk, curry paste, and sugar. Reduce heat to low, stirring until combined. Stir in cooked pork and lime juice; heat through. Serve over hot orzo.

Serves 4.

*A 9-ounce package of frozen cut green beans, thawed, can be substituted for the fresh beans. Add them to the skillet along with the sweet pepper and onions; cook as directed.

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What Would You Make?

partysugar — Wed, 23 Jan 2008 03:03:51 -0800

Here's the scenario: you are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/ spouse/child/friend, but the ingredients you have on hand are limited.

This week's trio of ingredients come from a suggestion made by reader WildHeavenFarm. In her kitchen, she has fresh shrimp, sweet potatoes, and coconut milk. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would make, read more.

I would start by peeling and slicing the sweet potatoes into French fries, and season with salt and pepper. I would heat some frying oil in a large pot to fry the sweet potatoes.
Meanwhile I would cook some chopped garlic in oil in a saute pan. I would add the shrimp, red pepper flakes, and a little curry powder and cook everything together for a minute. Next I would add the coconut milk and cook over moderately high heat until the shrimp is cooked and the sauce has thickened.
I would garnish both the shrimp and sweet potato fries with either fresh cilantro or basil and serve the two together as a tasty meal!

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Fast & Easy Dinner: Chicken Curry with Sweet Potatoes and Carrots

partysugar — Fri, 11 Jan 2008 06:01:33 -0800

When the weather is cold and stormy, cooking a fragrant and exotic meal is a delicious way to awaken your senses. A chicken curry, rich with lemongrass and ginger, is an excellent dish that will tantalize your tastebuds. The thick smell will warm your kitchen and the colorful sweet potatoes and carrots will brighten your plate. Coconut milk provides a lush texture and red chili flakes add a touch of heat. For the recipe, read more.

Chicken Curry with Sweet Potatoes and Carrots
From Mealtime

2 tablespoons vegetable oil
1 cup sliced onions or shallots
2 stalks fresh lemongrass, trimmed and cut into 2-inch lengths
5 slices fresh ginger
3 tablespoons curry powder
1 tablespoon coarsely chopped garlic
1 1/2 pounds boneless chicken breasts or thighs, cut into bite-sized chunks, or 2 pounds whole bone-in chicken thighs or legs
1 to 2 tablespoons fish sauce (optional)
1 teaspoon sugar
1 teaspoon dried red chili flakes or chili-garlic sauce
3 1/2 cups canned reduced-sodium chicken broth
3/4 cup canned unsweetened coconut milk
1 can (15 ounces) sweet potatoes, drained
1 can (14 1/2 ounces) carrots, drained
2 tablespoons lime or lemon juice

In a large, deep saucepan or Dutch oven, heat the vegetable oil over medium-high heat for one minute.
Add the onions, lemongrass, and ginger, and cook 1-to-2 minutes, tossing now and then until the onions are shiny and translucent.
Add the curry powder and garlic, and cook 1-to-2 minutes, tossing once or twice, until the mixture is fragrant and softened.
Add the chicken, spreading it in one layer if you can, and cook for one minute. Toss well and cook until the chicken changes color and begins to brown.
Add the fish sauce, sugar and chili flakes, and toss again. Add the broth and bring to a boil. Reduce the heat to maintain a lively simmer and cook for 10 minutes, stirring now and then.
Add the coconut milk and simmer 10-to-15 minutes until the chicken is cooked.
Then remove the lemongrass chunks and add the sweet potatoes and carrots, letting the curry simmer another 1-to-3 minutes, until they are heated through. Stir in the lime or lemon juice, transfer curry dish to a serving bowl and serve.

Serves 6.

Nutritional Information Per Serving: Calories 350; Total fat 13g (Saturated fat 6g); Cholesterol 65mg; Sodium 600mg; Carbohydrate 29g (Fiber 5g); Protein 31g

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Good Vegan Recipes/Products?

Yum Community — Mon, 09 Nov 2009 10:15:16 -0800

This story was written by member notinthemood and comes from the Kitchen Goddess group in the YumSugar Community.

I have somewhat recently become totally lactose intolerant - as in, no butter, no cheese, no yogurt, and nothing dairy. I'm totally opposed to relying on drugs to allow me to eat something my body clearly doesn't want to digest, so I've been experimenting with vegan cooking. It's been great thus far, but as the holidays approach, I've realized that I can't eat most of what everyone else in my family can because it relies so heavily on butter, cheese, and cream for flavoring. I'm old enough to bring a dish to pass, so I was wondering if anyone knew of any good vegan substitutes or recipes? I say good because I've tried some very bad vegan food substitutes, and don't want to venture down that road again. I've found a good vegan butter substitute in Earth Balance margarine, and I've heard you can use coconut milk for creams (but I haven't confirmed this). If you have a suggestion for a cookbook, even, I'm all ears. So ladies, any suggestions?

Do you have culinary question? Join the Kitchen Goddess group, upload your inquiry and it could be featured on YumSugar! If you are new to the YumSugar Community, here's a detailed guide to posting to groups .

Fast & Easy Dinner: Spicy Thai Curried Lentils

partysugar — Thu, 05 Nov 2009 12:50:09 -0800

If you don't cook with lentils on a regular basis, you should start experimenting with them. The small legumes cook quickly, are filling, and can be served with everything from chorizo to arugula. Not to mention they're supposed to help you lose weight!

This recipe combines lentils with sweet potatoes, red pepper, and cauliflower. The exotically flavored dish is seasoned with coconut milk and red curry paste. It's a hearty and healthy vegetarian meal, so get the recipe now and read more.

Spicy Thai Curried Lentils
From Woman's Day

Ingredients

1 cup brown lentils, picked over and rinsed
1 can (14 oz) vegetable broth
1 cup canned lite coconut milk (not cream of coconut), stirred well before measuring
11⁄2 Tbsp red curry paste or 2 tsp red curry powder
3 cups fresh cauliflower florets
1 large sweet potato, peeled, cut in 3⁄4-in. chunks
1 red pepper, coarsely chopped
1⁄4 cup basil, finely shredded
1⁄4 cup cilantro leaves, finely chopped

Directions

Mix lentils, broth, coconut milk and curry in a large saucepan. Simmer, covered, 15 to 20 minutes until lentils are almost tender.
Place cauliflower, sweet potato and red pepper on lentils. Return to a simmer, cover and cook 10 to 12 minutes until vegetables and lentils are tender.
Sprinkle servings with the basil and cilantro.

Serves 4.

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Happy Hour: The Peony

partysugar — Wed, 22 Jul 2009 16:00:04 -0700

Listen up budding home bartenders! I've got an exciting new recipe for you to experiment with. Crafted by Danny Louie of San Francisco's Dosa, the Peony is an exotic mix of coconut milk, hibiscus syrup, fresh lime juice, and gin. The cocktail was created to mimic the flavors of the Indian cuisine served at Dosa. Don't be fooled by the thick pink appearance of this concoction. While it may resemble a strawberry milkshake, the taste and texture are more similar to a piña colada. The coconut milk coats the mouth likening a tropical beach vacation. The heavy lime aroma is tart and fresh, and the gin is only apparent on the smooth finish. In a word this cocktail is fabulous! I first enjoyed it at Nirvino's recent gin seminar and have plans to seek it out again soon.

For those of you who can't get to Dosa, but want to impress your friends with this drink (and mixology skills!) check out the recipe - there's also a video of Danny making it so read more.

The Peony from Nirvino on Vimeo.

The Peony
From Danny Louie of Dosa

Ingredients

1 1/2 oz. gin (recommended: Right gin)
1 oz. Hibiscus Masala Nectar (recipe below)
3/4 oz. sweetened coconut milk
1/2 oz. fresh lime juice
2 drops orange flower water
1 kaffir lime leaf
1 bird's eye chili
lime zest, for garnish

Directions

Dry muddle Kaffir lime leaf and birds eye chili in a shaker tin.
Add all ingredients and ice.
Shake vigorously and double strain into a chilled champagne flute, neat.
Garnish with the fine zest of lime.

Makes 1 drink.

Hibiscus Masala Nectar
1 tsp black peppercorn
1 tsp cumin
1 tsp coriander
1 tsp mustard seed
3 bird's eye chili
2 cups water
8 whole hibiscus
1 cup turbinado or raw sugar

Grind the first five ingredients in a spice mill. Then place in a small pan. Toast over low heat until fragrant.
Add 2 cups water and bring to a boil.
Add sugar and hibiscus and simmer for 15 min.

Let cool and strain before using.

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Coconut Flan Two Ways - Beginner and Expert

YumSugar — Wed, 27 May 2009 05:50:28 -0700

This Summer, I won't be doing the tango off the coast of a tropical island, or setting sail in the Caribbean Sea. Instead, I'm enjoying the relaxing and budget-friendly staycation. But while kicking back at home, I'll be sure to incorporate tropical, Latin-tinged flavors, for a taste of the getaway I'll have someday. Case in point: a smooth, light coconut flan. In a pinch, I'll use condensed milk, or for a special weekend treat, I'll reduce the milk myself and add the solid white cream that tops coconut milk for an extra-sumptuous texture. Make either version of this exotic yet comforting dessert when you read more.

Beginner Coconut Flan
From Bon Appétit

Ingredients

1 14-ounce can sweetened condensed milk
1 1/3 cups whole milk
2 large eggs
2 large egg yolks
1/2 teaspoon vanilla extract
3/4 cup sweetened flaked coconut

Directions

Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13 x 9 x 2-inch baking pan.
Whisk first 5 ingredients in medium bowl to blend. Mix in coconut. Divide mixture among cups.
Pour enough hot water into pan to come halfway up sides of cups.
Bake flans until just set in center, about 30 minutes. Remove flans from pan and refrigerate until cold, about 2 hours. (Can be prepared up to 1 day ahead.)

Serves 6.

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Expert Coconut Flan
From Martha Stewart Living

Ingredients

2 cups sugar
1/4 cup water
3/4 cup unsweetened coconut cream (from one 13-ounce can coconut milk)
2 1/4 cups whole milk
1/4 teaspoon coarse salt
5 large eggs
1 teaspoon pure vanilla extract
2 tablespoons coconut flakes, toasted (optional)

Directions

Preheat oven to 325°F. Set out eight 6-ounce ramekins, and prepare an ice-water bath.
Bring 1 cup sugar and the water to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, brushing down sides with a wet pastry brush to prevent crystals from forming, until syrup is medium amber, about 8 minutes.
Immediately submerge bottom of pan in ice-water bath to stop cooking.
Working quickly, pour a thin layer into each ramekin, swirling to coat bottom. (You won't use all the caramel; discard the remaining.) Place ramekins in a roasting pan.
Bring a pot of water to a boil. Remove from heat, and cover.
Bring coconut cream and milk to a boil in a saucepan, whisking to combine; remove from heat.
Whisk together remaining cup sugar, the salt, and eggs in a bowl. Whisking, gradually add coconut mixture. Whisk in vanilla.
Pour through a fine sieve into a large liquid measuring cup, and divide among prepared ramekins.
Add enough reserved hot water to roasting pan to come halfway up sides of ramekins. Carefully transfer to oven, and bake until just set, 55 to 60 minutes. Transfer ramekins to a wire rack to cool.
Cover with plastic wrap; refrigerate at least 6 hours (or overnight).
Let stand at room temperature about 10 minutes before unmolding. Run a thin knife around edge of each flan, and invert onto a plate. Garnish with coconut flakes if desired.

Serves 8.

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