coconut milk

You are currently browsing articles tagged coconut milk.

Coconut Rum Rice Pudding

January 20, 2011 in Food, recipe by traveleatlove | 20 comments

When it comes to rice pudding, I feel as though people either love it or hate it. I happen to love a well-made rice pudding, one that isn’t too sweet or too overwhelmingly creamy. Since I have been experimenting with different dessert creations as of late, I decided this week to make a little rice pudding utilizing coconut milk and Basmati rice, two ingredients that I had in the house. It started with two basic building blocks and then took on a life of its own.

Basmati rice

coconut milk

nutmeg and cinnamon

Into the pot went a cup of Basmati rice, 13.5 ounces of coconut milk, a teaspoon of sugar, a dash of fresh cinnamon, a dash of fresh nutmeg, and a bit of water. I brought it all up to a boil, then turned it down and let the rice simmer, tasting it as I went along until the rice was done to my liking. I enjoy it slightly al dente, but if you prefer creamier rice, you can always add a bit more liquid and cook longer.

image

When the rice was just about done, I poured in a shot of rum, stirred thoroughly, let the rice simmer for another minute, and then turned off the heat. Right before I turned off the heat, I added in a handful of golden raisins. I am almost out of these, and I need to stock up!

Mount Gay Rum

The rum cooks off leaving just a hint of flavor that goes marvelously with the coconut milk. Since there is very little sugar in the recipe, the pudding isn’t very sweet, but what it lacks in sugary sweetness, it makes up for in delightful tropical tastes.

rice pudding

I had a small bowl of this rice pudding with my kale smoothie and some almonds for a pre-workout breakfast, but it is also delicious as a dessert, warmed and topped with dark chocolate shavings.

rice pudding with chocolate

Not bad for a “clean out the pantry” sort of recipe!

Are you a rice pudding fan? What is the most creative recipe you have come up with by cleaning out your fridge or pantry?

*I am still seeking guest posts for a guest post-palooza while I am away in Ireland. Interested in submitting a post about food, wine, travel, cocktails? I need to receive all posts by this coming Tuesday, January 24. Email me if you would like to participate!*

Tags: Basmati rice, chocolate, coconut milk, coconut rice pudding, dessert, dessert recipe, easy dessert, Food, raisins, recipe, rice, rice pudding, rice pudding recipe, rum

Veggie Full

December 14, 2010 in Uncategorized by traveleatlove | 15 comments

Halfway through a Market Basket shopping trip at 2:30 in the afternoon, it hit me. I hadn’t eaten breakfast yet. As much as I love to cook and eat, there are definitely days where I seem to wake up busy and completely miss the most important meal of the day. On this particular day, I woke up, did some quick blog and social media work, got ready, and headed to visit family for a few hours.

Market Basket shopping is definitely not my favorite thing in the world. It is crowded, disorganized, and not super clean, but boy is it cheap! Once I realized I needed to eat, I was a speedster, winding in and out of people as my husband stood in one spot with the grocery cart.

With a growling stomach and lingering sore throat, all I wanted were vegetables, and Market Basket tends to have cheap veggies in bulk which was perfect for what I wanted for our mid-day meal.

The second we got home, I got started chopping carrots, zucchini, red peppers, Brussels sprouts, potatoes, an onion, some garlic, and yes, that is a habanero.

vegetables

I love spicy. Angry smile

veggie ingredients

I also gathered olive oil, tahini, curry powder, almond butter, coconut milk, couscous and wheat berries.

wheat berries

I added some boiling water to the wheat berries and whole wheat couscous to let them soak while I prepped the vegetables.

garlic and habanero

I made several extra servings of this dish for weekday lunches, so the pan was FULL of veggies. I ended up transferring everything to a bigger pot with some olive oil to get the cooking started.

pile of veggies

I separately boiled the couscous and wheat berries until cooked through.

couscous

When the veggies were starting to soften, I poured in coconut milk, a few shakes of curry powder, a scoop of tahini, and a scoop of almond butter. Stirring everything together made for a creamy, flavorful sauce.

vegetable curry

At the last minute, I added in the cooked wheat berries and couscous, gave it a good stir, and served.

I probably share way too many recipes with coconut milk on this blog, but I just love it. It makes eating lots of veggies somehow much easier, and who doesn’t want to fit more veggies in their diets?

Do you ever skip meals completely unintentionally because of work or other activities?

P.S. The winner of the Kerrygold giveaway is Brian from A Thought for Food! Brian, please email me with your address so I can get that to the awesome people at Kerrygold.

Tags: coconut milk, Food, healthy, recipe, vegetables, Vegetarian

Lime in the Coconut

November 24, 2010 in Food, recipe by traveleatlove | 9 comments

Easy, delicious, clean, but spectacular flavors are what this recipe is made of. Inspired by weekend lunch at Baan Thai in Waltham, I decided to make a recipe based on the flavors of one of my favorite Thai soups, Tom Kha Gai, which combines silky smooth coconut milk with the brightness of fresh lime juice.

limes

Thai fish soup ingredients

Because I had some Alaskan cod still leftover from the Foodbuzz recipe contest, I decided to make the soup a slow-cooked fish soup.

The ingredients?

2 cans of coconut milk, none of that light stuff, please

juice of 2 limes

1 TSP lemongrass paste

1 habanero pepper, cut in half

handful of torn cilantro (not parsley, as pictured above Embarrassed smile)

2 cod filets

image

habanero

Since I had wine class until 9 last night, I started this meal in the morning by cutting the habanero in half and tossing that, along with the fish filets and lemongrass into the coconut milk. I let it all simmer together for about 20 minutes on low, then shut the heat off, waited until it cooled, and put it in the refrigerator until I got home from class.

coconut milk and fish

When I arrived home, I started to gently heat the soup, making sure the fish was thoroughly cooked and the coconut milk was nice and hot, then squeezed the juice of the fresh limes in. Cooking changes the flavor of citrus, so in order to maintain the freshness of the lime, you want to add it at the last minute.

This broth was spicy, slightly tart, light but creamy, and the fish absorbed so much flavor. Next time I would add some julienned carrots and some other vegetable to make the soup a little heartier, but for last night’s late night dinner, this was just perfect, served with Travessia Vidal Blanc, which has been touted this week as a perfect Thanksgiving wine (it is!) but is also one of THE best wines with Thai food and anything coconut-based.

I had a great workout yesterday, getting myself ramped up for the official start of marathon training next week. Hanging out in the Healthworks steam room after made me think so much of our trip to Iceland (ummm my old posts are AWFUL!), which I still consider the best vacation ever. Even though it was freezing cold, there was something incredibly cozy about Iceland, not to mention gorgeous scenery and all of the relaxation in steam baths, saunas, hot pots, and the Blue Lagoon!

What is the best vacation you have ever taken?

Don’t forget that King Arthur Flour is offering you all up to 25% off on online orders through FRIDAY! Get your baking materials from an employee-owned, awesome company, save money, and avoid the holiday shopping crowds! http://www.kingarthurflour.com/shop/landing.jsp?go=WEB1101C .
P.S. I used to think that Lime in the Coconut song was Lion in the Coconut 😉

Tags: coconut milk, fish, Food, lime, recipe, wine

« Older entries § Newer entries »

new restaurant
WordPress SEO fine-tune by Meta SEO Pack from Poradnik Webmastera