Okay so I made dinner up tonight and Aaron approved, that means I have to write it down so we can have it again. Honestly if I don’t write down what I make, we will never have the EXACT same thing twice. I am one of those cooks who makes up the recipe as I go along. Most of my recipes don’t seem that complicated to me until I try to write them down, then they seem kinda long but I will share them anyways. Let me just say, if you don’t like coconut, you should stop reading right now (sorry mom). I am loving all things coconut right now… Coconut oil, coconut milk, coconut flakes, it is all good. So here it goes. Oh and this dinner recipe is in honor of our “cold front” coming in tomorrow. I am a cold weather, thunderstorm kinda girl. Oh and I forgot to take pictures of the finished products… Sorry, you will just have to read (next time I will, promise). P.S. all of my recipes on here will be gluten free and dairy free.
Coconut Curry Pumpkin Soup
2 Tbls. Curry paste (Mae ploy brand is the best out there) you can use red or yellow paste and we get it from H Mart in Dallas.
2 Tbls. Coconut oil
1 can light coconut milk
1 can regular coconut milk
1 1/2c. vegetable broth
1 lg. skinless boneless chicken breast (or you can use about a cup of diced already cooked chicken)
1 small green bell pepper
1c. chopped raw spinach
1/2 medium onion (diced)
1 1/2c. cubed butternut squash (you can buy it already cubed in the produce section in a bag or you can buy a whole one and cut it up yourself. You will not use a whole squash for this recipe because they are large so be prepared to have left overs)
1-2 Tbls. Italian seasoning
2-3 tsp. of salt depending on taste
2 Tbls. of sugar (optional but I think it tastes better with)
3/4 can of pumpkin
4 Tbls. curry powder
1) sauté chicken in olive oil if you aren’t using an already cooked one. Chop it up into little chunks and set aside.
2) in large pot, cook the coconut oil over medium heat and add the curry paste, letting it sauté for about a minute.
3) add both cans of coconut milk, chicken broth, pumpkin, Italian seasoning, salt, curry powder and sugar. Stir and simmer over low heat until combined.
4) brown the onions and bell pepper over high heat until soft.
5) add chicken, onions, bell peppers and butternut squash and chopped spinach to the pot.
6) let everything simmer with the lid on for around 20 min. or until the butternut squash is tender.
Well it kind of sounds complicated but it is so worth it, a very good fallish soup. Just a word of warning though, the curry paste makes it pretty spicy but still good! Now for dessert…
Fruity cobbler with a nutty topping
1 banana (diced)
1 peach (diced)
1/2 c. Unsweetened apple sauce
2 tsp lime juice
1 Tbls. apple pie spice
1 Tbls. light coconut milk
1/2c. chopped almonds
1/2c. chopped walnuts
3 Tbls. unsweetened coconut flakes
1 Tbls. butter
2 tsp. apple pie spice
1 tsp salt
1 Tbls. sugar (optional)
1) preheat oven to 375 degrees
2) put diced fruit in a microwave safe dish
3) add in apple sauce and coconut milk and put it in the microwave for 30-40 seconds to make everything softer.
4) mash up fruit with a fork, still leaving some junks. Add apple pie spice and lime juice.
5) brown chopped nuts in a skillet over low heat (careful not to burn them) with the butter. Add in apple pie spice, coconut, salt and sugar and combine and then remove from heat. Add the raisins in after removing the nuts from the heat.
6) put the fruit mixture in individual ramekins and put some of the nut topping on top.
7) bake in oven until warm and bubbly (about 5-7min but watch the nuts so they don’t burn)
* this recipe makes two full ramekins… You can either double the recipe and still make them individually or you can put the fruit mixture into a 8×8 glass Pyrex and put the nut topping on that and make it that way.
Serve hot with vanilla ice cream (rice dream, coconut ice cream etc). Yum yum good!