Tag: coconut

Shrimp Coconut Corn Curry Chowder

Shrimp Coconut Corn Curry Chowder

I moved to the United States in January of this year. I am stuck between the feeling that it has been much longer and that I have not been here for very long. Immigration is an exhausting process, and we are lucky that Josh (being a lawyer) understands the law, forms, etc. My area of employment is education. I recently graduated with a master’s degree in ancient history and will be looking for a teaching position. My work permit arrived (praise be), but unfortunately, it was after the majority of full-time positions for the fall had been filled. I am keeping my fingers crossed that substitute positions will be open and possibly lead me to something bigger. As most educators have the summer off, I continue to be in a bit of a limbo and have therefore been spending a lot of my time continuing to experiment with recipes.

The weekend that I made the move to our new home, our heating system broke. We arrived at our house and it was freezing. It was luckily fixed relatively quickly, but I had a chill in my bones that felt as if it lasted for two weeks. This was mainly due to emotional and physical exhaustion and therefore resulted in my making a bunch of soups.

This soup ended up being one of mine and Josh’s favorites. It packs a punch and is delicious in the winter as well as the summer. It has elements of both. It is warm and has heat, but it is light and has the flavors of summer.

I hope you like it as much as we do.

Ingredients
2 cups chicken stock (or veggie stock)
1 14oz can of light coconut milk
1/2 lb deveined shrimp
1 jalapeno pepper
2 cans corn
1/2 medium onion
1 tbsp red curry paste
1 tsp lime juice
salt + pepper to taste
sriracha to taste
cilantro to garnish
basil- optional
1 tbsp coconut oil
Steps

Take soup pot and heat coconut oil on medium heat.
Add onion and allow it to cook for about 3-5 minutes.
Add the red curry paste and coat every piece of onion with it. Cook for 2-3 more minutes.
Add stock, coconut milk, and corn. Bring to a boil. Use a submersion blender or blender to combine everything in the pot.
Bring the soup back to a boil and add the shrimp.
Add lime juice, salt and pepper.
Cook for 5 minutes, if using pre-cooked shrimp. You’ll have to keep an eye on the pot if the shrimp is not pre-cooked.
Add sriracha to the pot to your taste.
Cut up cilantro- use as much as you want. You can use the stems- there is a great flavor in the stems.
Add jalapeno near the end, and basil if you wish.
Allow to cool for a couple of minutes and serve.

Caramel Macaroons!

Caramel Macaroons!

Have you guys heard of the Macaroon Bible? I had not and let me tell you, Dan Cohen really wrote the Word on macaroons.
 Our neighbors recently had a baby and nothing is better in my mind to prep you for all the stickiness that is to come with a newborn than some sticky cookies.

Macaroons are really simple, and this recipe is incredibly easy to follow.

Caramel Macaroons!

June 14, 2017
: 24-30 Cookies
: 10 min
: 25 min
: 35 min

By:

Ingredients
  • 1cup sweetened condensed milk
  • 1 tsp vanilla extract
  • one 14-oz bag sweetened shredded coconut
  • 2 large egg whites
  • 1/4 tsp kosher salt
  • Caramel:
  • The caramel in this recipe is more like a toffee.
  • So you need :
  • 1/4 cup sugar
  • 2 tbsp butter
Directions
  • Step 1 Preheat your oven to 350 F
  • Step 2 In a bowl, mix together your coconut, condensed milk, and vanilla.
  • Step 3 In a mixer, beat your egg whites (with the salt) until you get stiff peaks.
  • Step 4 Mix them together in one bowl by folding them into each other.
  • Step 5 Line a baking tray with parchment paper, make them the size you want.
  • Step 6 Bake for 20-25 minutes (or until they are nice and golden).
  • Step 7 Remove from oven, let them cool on a rack.- Keep your parchment paper and tray out- you will need it again.
  • Step 8 While they are cooling make the caramel sauce- take a sturdy pot and on medium heat place the sugar in the pot. It will start to bubble a bit and caramelize- add your butter and continue to stir until you get the beautiful color and thickness of caramel.
  • Step 9 Move the macaroons back onto the tray and parchment paper and drizzle the caramel all over em.
  • Step 10 Let them cool for a few minutes, serve, and enjoy!