Tag Archives: coconut milk

Butternut Coconut Pork Curry

Recipes posted a year ago:

Another Sunday just passed – this one happened to be my only day off for the week, and was accompanied by decent weather (as in not raining all day).  Since it was my only opportunity in the past six days (and likely the next six days as well) to get anything done outside, I knew that I needed to take advantage of every minute I could.  At the same time, we had Karen’s parents coming over for dinner – so I needed to put something together that I could get started in the morning and forget about until right before it was time to eat.  In other words, it was a perfect day for the slow cooker!

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Creamy Coconut Shrimp

Recipes (and info) posted a year ago:

Not too far from us there is a great seafood store.  I love to buy my Old Bay seasoning there.  They usually have a great selection of wild caught seafood. My girls love to look at the live clams.  Stopping in the other day I saw some shrimp and decided to grab some.  I made up this recipe really quick and it was a delicious meal combined with a salad, or it could even be the “surf” in your “surf and turf” meal.

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Coconut ‘Yogurt’ Chicken Skewers

Recipes posted a year ago:

These grilled chicken skewers have a great mix of flavors, and the prep is really easy.  If you don’t have metal skewers, then be sure to soak your bamboo skewers at least 30 minutes prior to using so they won’t burn when on the grill.

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Winter Squash Chowder

Recipes posted a year ago:

One of the best things about this time of year is the huge selection of different winter squash that are available.  Acorn, butternut, delicata, pumpkin, and any number of heirloom varieties.  And while roasted and grilled are favorite ways to use these fall fruits as a side dish, we’ve added some dry-cured ham and made them into a hearty one-pot meal.  This is definitely one of my favorite new recipes, and I look forward to making again and again.

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Shepherd’s Pie

Recipes posted one year ago:

Here is a great “comfort food” recipe.  I have never actually made a Shepherd’s Pie before and was giving myself a big pat on the back as it turned out incredible and even got a huge thumbs up from the kids! I have had this with cauliflower mashed “potatoes” on the top before, but I actually liked this with the sweet potatoes a bit better, but either is an option.  This is a great way to use up some veggies in your fridge so you don’t have to stick with the ingredients I have listed here.

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Coconut Creamed Turnip Greens

One of the best things about joining a CSA share is that you never know what you’ll be getting until just a couple days before you go pick it up.  And since what you get each week is always a new assortment of fresh food, it leaves you with a chance to experiment…so long as you’re willing to be a little adventurous.

The basics of this recipe actually came to us from friends Riss and Steve Rodriguez – who are members of CFFV and joined the April Joy Farm CSA this year as well.  It takes no time at all to prepare, so you can throw it together right at the end of cooking a meal to use it as a side dish.  I’ve got to give Riss credit, because I don’t think I ever would have arrived at doing something like this with turnip greens (or any greens for that matter) on my own.  I am glad that I did though, because we’ll be making this one again for sure!

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Chicken Butternut Curry Soup

This recipe grew out of a very specific set of circumstances one recent evening when my mom was in town for a visit.  Namely, it was a Thursday night, I’d had a long day at work (they all seem to be that way lately), and had completely spaced out pulling something from the freezer to thaw the night before.  Combined with the fact that there weren’t enough leftovers of anything in the fridge to feed the whole family, and it was already past 6pm, I needed to come up with something quick¹ that didn’t require something already thawed (have we mentioned that our microwave has been out of commission for over 2 months now?).

A quick hunting and gathering trip through the refrigerator and freezer yielded a butternut squash, some carrots, a piece of ginger root, an onion, two chicken breasts (frozen solid), and two slices of leftover bacon from breakfast.  Hiding in the pantry was a can of coconut milk and a quart of vegetable broth.  The garlic is ever-present in the kitchen windowsill, and of course we have a sizable spice cabinet.  Time to get busy.

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