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Posts Tagged ‘coconut’

by Sarah Steimer

Basil chickpea curry with coconut-lime rice

I could have eaten this dish for days on end. Sure, hot food in the summer sounds rough, but this dish was really lightened up by the basil, lime and coconut milk. One of my favorite meals this summer.

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by Caitlin Saniga

Pina colada muffins

I try to avoid cooking with vegetable oil, so I replaced it with applesauce in this recipe.

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by Caitlin Saniga

Caramel-coconut puppy chow

This puppy chow will woo the caramel lover in your life. And if that caramel lover is you, disregard the storage instructions at the end of this recipe and admit that 6 cups of this stuff=dinner.

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by Caitlin Saniga

All of the measurements in this recipe are approximations. And dressing substitutions can easily be made, especially if you don't have access to one of those ridiculous (but awesome) specialty oil and vinegar stores. Swap in white wine vinegar for the peach balsamic, or scrap the homemade dressing completely and go for a store-bought champagne vinaigrette or raspberry vinaigrette. Please preserve the trifecta of pomegranate, pecans and toasted coconut, though. That's where it's at.

All of the measurements in this recipe are approximations. And dressing substitutions can easily be made, especially if you don’t have access to one of those ridiculous (but awesome) specialty oil and vinegar stores. Swap in white wine vinegar for the peach balsamic, or scrap the homemade dressing completely and go for a store-bought champagne vinaigrette or raspberry vinaigrette. Please preserve the trifecta of pomegranate, pecans and toasted coconut, though. That’s where it’s at.

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by Caitlin Saniga

One Christmas, my mom's dear friend Mrs. Swartz had my brother over to make Christmas cookies. Who knows what else we made that day (It was 20 years ago perhaps), but I'll never forget these easy graham crackers with the salty-sweet coconut-toffee topping. I added a messy drizzle of dark chocolate this time because it never hurts ...

One Christmas, my mom’s dear friend Mrs. Swartz had my brother over to make Christmas cookies. Who knows what else we made that day (It was 20 years ago perhaps), but I’ll never forget these easy graham crackers with the salty-sweet coconut-toffee topping. I added a messy drizzle of dark chocolate this time because it never hurts …

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by Caitlin Saniga

Eeeep! I’m so pumped to share with you guys that I’m guest blogging over at The Roanoke Times’ food blog Fridge Magnet while my co-worker Lindsey Nair is out of the office this week. Before she left, she arranged for several folks in the Roanoke community to write posts about their specialties, everything from home brewing to scrambled eggs. I’m keeping an eye on the blog, editing submissions and even planning to write a few posts myself. Today I published my first Fridge Magnet post, a recipe for a coconut-egg custard dessert called impossible pie. Go check it out!

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by Sarah Steimer

Just to note: I used a darker quinoa for my cookies. Using a lighter quinoa may result in lighter-colored cookies.

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 stick unsalted butter, room temperature
  • 1/2 cup (packed) light brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • zest of 1 lemon
  • 1 cup cooked quinoa, cooled
  • 1 cup old fashioned oats
  • 1 1/2 cups dried blueberries or other dried fruit such as raisins
  • 1/2 cup unsweetened, large flaked coconut
  • 1 cup roughly chopped pecans or walnuts

Combine flour, salt, baking powder and baking soda in a small bowl and set aside.

Cream the butter, sugar and honey using an electric mixer until light and fluffy.  With the mixer running, add the eggs one at a time, giving the dough enough time to incorporate the first egg before adding the second.  Add the vanilla extract, lemon zest and cinnamon and mix to combine.

Turn the mixer to low and add the flour, mixing just until incorporated.  Hand-stir in the quinoa, oats, blueberries, nuts and coconut.

Spoon the dough in 2-tablespoon portions onto two baking sheets, spacing them about an inch apart.  Bake at 375 degrees until golden, 12-15 minutes (these cookies are soft and chewy – not hard).

Makes about 24 cookies.

Recipe: Oui, Chef

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