Spinach, Rainbow Chard, and Peppers in Coconut Sauce
- At July 1, 2009
- By megan
- In coconut, Peppers, rainbow chard, Spinach, Veggie Sauté
0
This was a great side dish to the Grilled Yellow Tail Snapper and Coconut Basmati Rice. All of these ingredients are best when in season.
Ingredients:
- lots of raw spinach (a colander full)
- 10 or so whole leaves of rainbow chard
- 1 red pepper
- 1 yellow pepper
- 2 cloves garlic, chopped
- 1 5.46 oz. can of coconut milk (undisturbed and minus the cream skimmed off for the fish and rice dishes during this might’s dinner)
- 1 TB soy sauce
Chop the greens and put them in a dry pan. Start to cook them in the small amount of water left from washing them. When they start to wilt, add the peppers, sliced however you like. Next add the rest of the thick coconut cream and the garlic. Mix this all and let it cook down a little more. Add the soy sauce and the rest of the can of coconut milk. Stir until well combined, remove from heat, and enjoy.
Grilled Yellow Tail Snapper
Whole fish is more complicated than a pre-sliced fillet, but there is something very fun and rewarding about preparing an entire fish. This Yellow Tail Snapper was 1.6 pounds and cooks up like Red Snapper. I wanted to stick to the fish’s tropical roots by grilling it on a banana leaf, which I found at the local Chinese grocery store. A cedar plank will work well also. Snapper, in general, should not be grilled directly over a high heat, so it is best to have it on something, such as a banana leaf.
Rinse out the fish and make sure it is cleaned out to your liking. I smothered the inside with the following mixture:
4 cloves garlic, chopped
a 2-inch piece of fresh ginger, grated on a ginger grater
1 TB of the thick cream from the top of an undisturbed can of coconut milk
I mashed the chopped garlic and grated ginger in a mortar and pestle to make a paste. Then I added the coconut cream and mixed well. Spread this inside the fish and stuff in any extra for maximum flavor. Place fish on wet banana leaf and grill on Medium high heat, 5-7 minutes on each side, or more, depending on the size of the fish. Pour some lemon juice over the fish every few minutes while it grills.
I served this with Coconut Basmati Rice (which is made just like plain basmati rice, but with a dollop of coconut cream from the top of the same un
disturbed can of coconut milk used for the fish added to the water while it cooks) and Spinach and Rainbow Chard in Coconut Sauce.
Lime Rickey
- At June 29, 2009
- By megan
- In Alcoholic Beverages, gin, lime
- 1
No simple syrup means no extra sugar. That’s the way I prefer to make cocktails.
Ingredients:
- juice of 4 limes
- 5 shots (depending on how you like it) gin. I prefer bombay Sapphire
- 1 can seltzer or club soda
- ice
Mix and enjoy.
Coconut Chocolate Pancakes with Strawberries and Ginger Rhubarb
- At June 29, 2009
- By megan
- In dessert, favorites, ginger, Pancakes, rhubarb, strawberries
- 0
This recipe has 3 parts: Pancakes, Ginger Rhubarb Sauce, and Sliced Strawberries.
Start making the rhubarb sauce first.
Ingredients:
- 3 stalks Rhubarb, washed and sliced into 1/2 in pieces
- Grated Ginger (a piece that is 1 sq. inch, more or less)
- 2 TB pure Maple Syrup
- 3 TB water
Heat all of this in a sauce pan on medium low heat for 10 minutes or so until it becomes a thick sauce. Remove from heat and it is ready to serve.
For the Pancakes:
- 1 egg
- 2 TB walnut oil
- 2 TB maple syrup
- 2 TB shredded unsweetened coconut
- 3 TB semi-sweet chocolate chips
- 1/3 cup whole wheat pastry flour
- 1 tsp baking powder
Combine the pancake ingredients in the order listed above. Cook them like pancakes (basically on a 350 degree skillet).
For the Strawberries:
Just slice them. I bought organic berries from the Boulder Farmer’s Market and they were super small and sweet. You shouldn’t have to add anything to berries, especially good berries.
Top your pancakes with the ginger rhubarb sauce and sliced strawberries for a relatively healthy dessert.
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