Tag Archives: Coconut

Coconut Lime Blondies

Ironically, having a bunch of new food intolerances has given me a new resolve to cook more.  I’m excited to be back in the kitchen again, excited with trying out new ingredients, checking out new recipes.  It’s like doing the Home Made Challenge, but less stringent because I always have the option of eating out!

Everybody knows that I have a sweet tooth.  I’m not going to let these food intolerances stop me from satisfying my undying love for sweets – I am determined to find and develop desserts that will not knock me out.

Enter, coconut lime blondies.

 

Coconut lime blondies!

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Put the lime in the coconut… tart!

Before we went camping, we had planned, in hindsight, an extravagant menu of meals.  We ended up coming back with almost half of our food, some of which was even untouched.  The week following the trip involved using up the left-over produce and goods which was not very inspiring.  Until this song came on.  Go ahead.  Click it and press play.  It will get stuck in your head and then you will have to make a delicious coconut lime tart like I did!

Because this tart turned out so well, I decided to publish this one ahead of the promised tales from the campfire! It’s only one ingredient away from being vegan.  As it’s easily adaptable, I have included this in the vegan index.

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Creamy Corn Chowda

Now I know what you’re thinking and I’m going to stop you right there.  There’s enough room on this blog for not one, but two (and maybe even more in the future) different takes on something as delicious as corn chowder.  The first time around, almost exactly two years ago (!) Momo was still living like a student, and hence it was a “poor-man’s” chowder.  But the times have changed!  In the last two years much was learned and palates have become sophisticated!

This corn chowder is another attempt to one-up Fressen, with great results, might I add!  The current iteration is still quick to make, with easy and cheap ingredients.  It is delicate yet deep with multiple layers.  First the creaminess of this vegan soup just makes you melt.  Then the other ingredients combine to form a perfect balance of sweet and savoury, buoyed the bright taste of fresh dill.  Finally, a hint of coconut caresses you as you sit back and let your mind relax.

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Breakfast in Puerto Rico: Pina Colada Loaf

Just because winter’s here (hello, first and second snow!), it doesn’t mean I can’t dream of reclining on a stretch of hot white sand looking towards the sparkling blue ocean, sipping a delicious pina colada, right?  And it just so happened that at my local grocery store, whole pineapples were on sale for $2 each.   So I proceeded to the Asian food aisle to pick up a can of premium coconut milk – none of that reduced-fat watery goop.

Loaf of awesome.

This summer to celebrate my birthday, I made a layered pina colada cake.  It was fantastic.  But that was an intense and had a very thorough process involving over two days of prep, and anyway it wasn’t a layer cake that I was craving – I needed something grab-and-go for breakfast at work.  So I decided to concoct a breakfast pina colada loaf, to get me going with full cheer in the morning.  What came out of the oven was a moist, fragrant loaf, with a beautiful golden crust and a nice balance of coconut and pineapple flavours.  Waking up this week is going to be a breeze.

This year's birthday cake - coconut cake layers with pineapple curd and coconut icing, dairy free!

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HMC Day 22: Spicy Butternut Squash Stew

It’s been consistently dark and cold these past few days, and even though I think about food a lot all year round, I think about food most of all when the weather’s like this.  I think it might be because I’m just sitting around staring at the sky, and then I would immediately want to eat something warm.  Last night, I craved something stewy – something warm and spicy and orange, and a bit tart, served over a bed of quinoa.  I had a taste in mind, and so I just worked backwards from there with a little inspiration from the green curry recipe in Jamie at Home.

This dish is exotic Autumn in a pot – I ate it on top of quinoa, but you can eat it with any kind of rice, or even pita bread because it is not a watery stew.  It is spicy, sweet, savoury, mushy, creamy, and hearty, all in one.  Mission: accomplished.

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