Tasty Thai

I love Thai food and have a recent obsession with curry.  I made this curry randomly for dinner one night and it turned out so good, I decided to make a whole Thai inspired meal around it.

Drink...

Mango Passion Cocktail
*recipe from about.com
Let me start by confessing that I was not a fan of this drink.  I still decided to put it on the blog though because I think my dislike could be partly because of me not really liking mango drinks and because I think the recipe can be modified to make it taste much better.  First of all, the drink was way to thick.  I would use more liquid for sure.  Also, I didn't have champagne so I just used club soda.  I think it would definitely be better with champagne.  I also saw some other recipes that had coconut milk in it and I think that would be delish.  Let me know if you're able to improve on it and send me the updated recipe!
Ingredients:
(serves 6-8)

• 2 ripe mangoes
  
• 1/2 cup vodka
• 1/4 cup lime juice (or juice of 1/2 lime)
• pinch of salt
• 1-2 Tbsp. natural syrup, like maple syrup OR 1 -3 tsp. sugar (to taste)
• 1 bottle champagne OR sparkling white wine (or substitute sparkling spring water if you prefer less alcohol)
• Optional Garnishes: ice cubes OR crushed ice, lime wedges/slices, plus fresh cherries or other fruit of your choice 

Directions:

1. First, cut the mangoes and drop all their flesh into your blender.
2. Add the vodka, lime juice, salt, and syrup or sugar. Blend well to create a kind of mango puree. Now do a taste-test, adding more syrup or sugar if desired (how much syrup will depend on the sweetness of your mangoes). This drink should be a balance between sweet and sour, but leaning more toward the sweet.
3. Pour this mango concoction into glasses, half-filling them. Top up with your choice of champagne, sparkling wine, or sparkling spring water if you prefer less alcohol. Finish with a couple of ice cubes or some crushed ice.
4. If desired, garnish glasses with slices/wedges of fresh lime, plus your choice of fresh fruit. 

Dinner...

Spicy Pepper Coconut Thai Yellow Curry
*recipe from: Sreelu's Tasty Travels
As I said before, I have a new obsession with curry and this recipe did not disappoint!   I would say that this was just as good as curry I have ordered from a restaurant and it's packed full of delicious, healthy, fresh veggies.  Mmm...I can't wait to make it again!
Ingredients:

• 1 can of coconut milk
• 1 big tbsp. of freshly ground pepper 
• 1-cup yellow curry paste/sauce (My recommendation Trader Joes Thai Yellow curry sauce) 
• 1 small cup potato, peeled and cut into 1/4-inch pieces 
• 2 carrots, peeled and sliced into 1/4-inch thick rounds 
• 1 small onion, chopped 
• 1 small zucchini, chopped 
• 1 small cup of broccoli cut into small florets (I left this out) 
• 1/2 red/green bell pepper, cored, seeded and chopped into small pieces 
• 1 Thai chili or Jalapeno 
• ½ cup green onions 
• 1 cup of Thai basil    

 Directions:

1. Bring the coconut milk and yellow curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. If the mixture seems thick add little bit water to thin it out. 
2. Add the potato, carrots, zucchini,onion, bell pepper, broccoli, and chili, basil sprigs and pepper. 
3. Reduce the heat and simmer, covered, for 30 minutes. 
4. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes.
5. Remove from heat and serve hot over steamed hot rice.

Dessert:

Coconut Cake with Fluffy Coconut Icing
*recipe from: about.com
This cake was really good.  Mine turned out dense, almost lie a pound cake and it had a delicious coconutty taste.  When I was making the icing, I whipped the eggs by hand, which was a mistake.  It was so much exercise for my arm!  Make sure you use a mixer!!  Also, my icing didn't really fluff up like I feel it was supposed to, but it still tasted great.
Ingredients: 

For the Cake:

• 6 eggs
• 1 1/2 cups good-quality coconut milk (not 'lite')
• 7 Tbsp. sweetened shredded coconut (baking type)
• 1 cup white granulated sugar
• 1/8 tsp. salt
• 1 cup butter OR coconut oil, melted
• 2 cups all-purpose flour
• 4 tsp. baking powder  

For the Fluffy Coconut Icing:

• 3 egg whites
• 1 cup white granulated sugar
• 1/2 tsp. cream of tartar
• pinch salt
• optional: 2 tsp. coconut extract, OR 1 Tbsp. Coconut Rum
• 1/3 cup sweetened shredded coconut

Directions:

For the cake:

1. Preheat oven to 350 degrees. Grease two 9-inch cake pans.
   
2. Stir the shredded coconut into the coconut milk. Set aside to let soak.
3. Separate egg whites from yolks. Place the egg whites in a small to medium mixing bowl. Set yolks in a large mixing bowl.
4. Beat egg whites with an electric mixer until stiff (like whipped cream). Set aside.
5. To the yolks, add the sugar, salt, and melted butter or coconut oil. Beat to a smooth consistency (1 minute).
6. Stir the baking powder into the flour, then add this to the yolk mixture. Also add the coconut milk with the shredded coconut. Beat 1-2 minutes, or until well combined.
7. Fold the beaten egg whites into the batter, OR use your electric mixer on low speed beat - just enough to combine (20 seconds). Pour batter into prepared pans and bake 30-40 minutes, or until an inserted fork comes out clean. Cool before icing.

For the Icing:

1. Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.
2. Have ready two pots that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the top pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.
3. Add 1 inch water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Now set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed. Add the flavoring (if using) when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.
4. To put the cake together: place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top, then gently press some onto the sides.

Healthy & Hearty

Since my wedding is coming up, I am trying to go into super-healthy mode.  However, even though I am trying to eat less and eat healthier, I hate feeling hungry.  I find that a lot of health foods just don't fill me up.  This meal is an exception.  It was not only healthy, but is very low carb and full of fresh ingredients.  And, it filled me up!  I would make these recipes again, even if I wasn't on a diet :)

Drink...

Tom Collins

I scoured the internet for a low calorie mixed drink.  Let me tell you, they are not easy to find.  Most of the mixed drinks available have a ton of sugar in them, which is precisely what I am trying to avoid.  The mixed drinks I found that didn't have a lot of sugar sounded gross, as they were mostly just straight alcohol or liqueur mixed with water—blah!  Finally, I found one.  It has artificial sweetener in it, which I know some people do not like.  But, I have been using Stevia extract lately.  I think it's a good replacement for sugar because it has no calories and is made from a plant extract, so it isn't full of chemicals.  I am not the biggest gin fan, but this drink was delicious and refreshing.  Plus, based on my calculations it only has 115 calories and no sugar (the only ingredients with calories are the gin and lemon juice).

Ingredients:

•1.5 (3tbsp)oz gin
•1 oz (2tbsp) lemon juice, or more to taste
•1 packet of Splenda or Equal (*I used Stevia*)
•Club soda
•Lemon slice for garnish

Directions:

1. Mix gin, lemon juice, and sweetener in a glass. 
2. Add club soda to taste, and then add ice cubes. 
3. Garnish with lemon slices.

Dinner...

Paleasagna 

*recipe from What Runs Lori
I am obsessed with goat cheese, so when I saw the ingredients included it, I was ready to make it.  When I saw the recipe, I was wondering how it got it's name.  In case you are like me, and have never heard of the Paleolithic Diet (Paleo Diet), you might be wondering the same thing.  According to Wikipedia, this diet is also referred to as the Caveman Diet or the Hunter-Gatherer Diet.  It is based on the idea that humans are genetically adapted to the diet of their Paleolithic ancestors, and we would be healthier if we ate their diet.  The diet consists mainly of fish, grass-fed pasture-raised meats, vegetables, fruits, and nuts.  It excludes grains, legumes, dairy products, salt, refined sugar, and processed oils.  I don't know that I agree with this diet and this recipe doesn't conform to it exactly, but I do think it's good to eat fresh foods, low sugar, and low carbs, which this recipe has.  Besides the healthiness, it was quite delicious, filling, and easy to make.  My only suggestion is to add more seasoning than the recipe suggests, because I found it a bit bland.
Ingredients:
(makes 5-6 servings)

• 1/2 white onion, diced
• 1/2 pound of extra lean turkey, or ground sirloin
• 1 15oz can diced tomatoes, low sodium
• 3 tbsp tomato paste
• 3 tbsp Italian spice blend (*I would add more*)
• 1 tsp salt
• 1/2 tsp pepper
• 2 cloves garlic, crushed
• 1 pound of zucchini and/or yellow squash, cut into medallion rounds
• 1/2 cup raw goat cheese, shredded
• 1 cups Greek yogurt
• 1 head broccoli, roughly chopped (*I used eggplant since Doug doesn't like broccoli and it was delicious*)
• 1 egg

Directions:

1. In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sauté on medium-high until softened, about 3-5 minutes. 
2. Add the ground turkey, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.
3. In a medium bowl, combine raw goat cheese, Greek yogurt, broccoli (*eggplant*) pieces, and egg. Mix well.

eggplant mixture

  4.  Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.

squash & zucchini

   5.  Add a layer of turkey-tomato sauce on top of the zucchini.

meat & tomato layer

  6.  Top that with some of the broccoli and yogurt mixture. 

eggplant, cheese, and yogurt layer

  7.  Continue with this layering process until you have used all of your ingredients.  Top the entire dish with more shredded goat cheese, if desired.

Final Product!

  8.  Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.

Dessert...

Chocolate-Coconut Mousse

*recipe from Chocolate Covered Katie

I cannot feel satisfied after a meal until I have dessert.  So, no matter how healthy I am trying to be, dessert is always included.  This dessert is a surprising twist on chocolate mousse and is sugar free! It has a strong coconut flavor, so liking coconut is a must for this one.  I found that it was even better after I left it in a bowl uncovered in the fridge overnight because it got thicker and was more of a mousse texture.  

To make it, you have to use thickened coconut milk.  This is a recent trick I learned, and I am still amazed by it (although it didn't work as well for me as expected).  If you put an unopened can of coconut milk in the fridge overnight, the water will separate from it and you will be left with a very thick coconut milk that can be whipped with other ingredients to make things like mousse or whipped cream.  Simply amazing!

Ingredients:

• 1 can coconut milk
• 1/4 cup plus 1 T cocoa powder
• 1/2 tsp pure vanilla extract
• sweetener to taste (I used a little stevia, but any dry sweetener will do.)

Directions:

1. Leave the can of coconut milk in the fridge overnight. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen, or especially Thai Kitchen Organic.) (*My first attempt at this failed.  I think it was because I poured it into a bowl and left it in the fridge.  For the second attempt, which worked much better, I left the can unopened in the fridge and tried the Thai Kitchen brand.  It worked much better.*)

 

1st attempt - fail :(

2nd attempt - success!

  2.  Once thick, transfer to a bowl  (leave out the watery bit at the bottom of the can) and whip in your cocoa, vanilla, and sweetener with a whisk, or even beaters if you want to be fancy.  
  3.  Stored uncovered in the fridge, the mixture gets even thicker.

A Hangover Fiesta!

Maybe you had a few too many green beers, Guinnesses, or Irish Car Bombs on St. Patrick's Day and are in need of a meal to help you feel better.  (This post is a little late for that, but we both know that there will be more days when you have a bit of a hangover, so keep this post in mind for future reference.) 
I know when I am hungover, I like to eat greasy, unhealthy, fast-food.  Taco Bell is hard to come by in NYC, but it makes great hangover food.  Since there isn't one nearby, I decided to make my own Taco Bell meal (with a special hydrating drink). This meal turned out so good, I would even recommend it for days when you are not hungover!

Drink...

Coconut Heaven

*recipe from Food.com 
I have heard a lot of hype about coconut water and its magical hangover healing powers.  I have never tried it, but because of it's high potassium and mineral content, coconut water is supposed to be as good or better than sports drinks like Gatorade.  If you like coconut water, I think you would really like this drink.  I, however, realized that I do not like coconut water.  Oh well . . . for those that do like a hydrating coconut water after an evening of drinking, enjoy!
Ingredients:
(makes 1 drink)

• 16 ounces fresh coconut water
• ¼ cup half and half
• 2 tablespoons vanilla
• 1 teaspoon brown sugar

Directions:

1. Put all ingredients in a glass.
2. Stir.
3. Drink :) 

Dinner...

Crunchwrap Supreme

*recipe from Full Bellies Make Kids Happy
 When I go to Taco Bell, I always get a Crunchwrap Supreme—It's my absolute favorite.  So, when I found this recipe, I was super excited to be able to make them at home!  Taco Bell must have gigantic tortillas, because mine turned out about half the size of theirs.  They tasted just as good though (of course you can't really replicate that taco bell beef, but these were close :)
Ingredients: 
(makes 4 small Crunchwraps)

• 4 Large Flour Tortillas (burrito style)
• 1/2 lb ground beef
• 1/2 packet taco seasoning
• sour cream
• nacho cheese
• tortilla chips (you could use use a corn tortilla)
• tomatoes
• lettuce 

Directions:
(I changed the order of the directions on the website to match the ones given by a reader who left a comment saying she worked at Taco Bell and gave the proper Crunchwrap building order.)

1. Brown ground beef in a skillet, add the packet of taco seasoning and stir until mixed well. Cook for another minute or so.
2. Microwave the tortillas for a few seconds just to warm them up, it will make the wrapping easier.
3. Take a tortilla, spread some nacho cheese in the center.
4. Top with ground beef (1/2 lb ground beef made 4 crunchwraps, but they were small tortillas. If you had bigger ones, it would probably make 2).
5. Next, add a layer of tortilla chips or at this point you would add a small corn tortilla like a tostada size.
6. Top with sour cream.
7. Add lettuce and tomato and then starting on the bottom, fold up the tortilla toward the center, continue all the way around until it is all folded over, it WON’T cover it completely.
8. Carefully lift it up and set it fold side down on a non stick pan. Press with a spatula and cook until nice and brown, flip it over and cook the other side. It won’t take long at all.

Dessert...

Churros with Nutella Dip

*churro recipe from Sticky, Chewy, Messy, Gooey cookbook by: Jill O'Connor 
What dessert goes with a Crunchwrap?  Churros of course!  These were ridiculously easy to make and tasted like real churros.  The only problem I encountered was that my churros were curling up in the oil instead of being straight sticks.  But, they still tasted the same despite the crazy shapes!  
The recipe I had for these had a hot chocolate dipping sauce recipe along with it.  However, this winter Doug and I went to Bryant Park and had a delicious churro with melted Nutella drizzled over it.  It was so good and easy, so I decided to do a Nutella dipping sauce and it worked wonderfully! 
Ingredients:
(serves 2)

• 1/2 cup water
• 1/8 cup light olive oil
• 1/4 tsp salt
• 1/2 + 1/8 cups flour
• 2 eggs
• peanut or canola oil for deep frying
• 1/2 cup sugar
• 1 1/2 tbs cinnamon
• Nutella

Directions:

1. Combine the water, oil, and salt in a saucepan.  Bring to a full, rolling boil.
2. Remove from heat and add the flour all at once.  Stir briskly with a wooden spoon until the dough pulls away from the sides of the pan and gathers in a clump around the spoon.  
3. Place the pan with dough over medium heat and stir the batter for 30–60 seconds more.  This will dry any excess moisture and eliminate any raw flour taste from the dough.
4. Place the dough on a sheet of aluminum foil and let cool for about 5 minutes.
5. Return the dough to the pan and add the eggs, one at a time, beating briskly after each addition until the egg is fully incorporated and the dough is smooth, slightly sticky, and malleable.  (This was quite a workout because the dough is thick and it takes a while to get the lumps out)
6. Pour oil 3 inches deep into a skillet or deep-fryer.  Heat the oil to 365 degrees.
7. Meanwhile, stir the cinnamon and sugar together in a large, shallow dish.
8. Fit a large pastry bag with a large star tip.  Fill the bag with the dough.
9. Pipe strips of dough into the oil, and cook approximately 2 minutes per side.  
10. After cooking, pull the churros out of the oil using tongs and place on a plate lined with paper towels to cool.
11. After they have cooled slightly, roll the churros in the cinnamon sugar.  
12. Melt the Nutella in the microwave and enjoy dipping the delicious churros in this tasty hazelnut chocolate dip!