Creamy Zucchini and Coconut Milk Soup

Creamy Zucchini and Coconut Milk Soup

This was inspired by some leftover coconut milk, zucchini in the fridge and the “Cooking Canuck” blog. I served it hot as a first course for a dinner party.

IMG_1475.jpg

IMG_1778.JPG

IMG_1779.JPG

IMG_4802.jpg

IMG_4811.jpg

Ingredients

  • 1 tbsp olive oil
  • 1 medium sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups (packed) grated zucchini (about 2-3 depending on size)
  • 1 tbsp minced fresh mint leaves
  • 1/2 tsp kosher salt (plus more to taste)
  • 1/2 tsp freshly ground black pepper (plus more to taste)
  • 2 3/4 cups vegetable broth
  • 2/3 cup coconut milk

Directions

  1. Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and  and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
  2. Turn the heat to medium, add the grated zucchini and chopped mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with salt and pepper.
  3. Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
  4. Remove soup from the heat and let cool for about 10 minutes. I used a Vitamix but a blender will do the job.
  5. Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.
  6. This soup can also be served chilled.
Advertisements
Red Curry Tofu and Vegetables

Red Curry Tofu and Vegetables

I love red curry. I like it best with chicken and shrimp but my husband does enjoy a vegetarian meal occasional so i made this with tofu. This was fast and easy on a week night. I am not a purist on south asian food – sometimes I just go with what works. Yummy

IMG_1107.jpgIMG_1102.jpg

IMG_4520.jpg

IMG_1103.jpg

Ingredients

1 block Extra Firm Tofu, drained* and cut into large chunks
3 Tbsp Olive or peanut oil, divided
1 onion sliced thin
2 Zucchini, Julienne slices
1 can light coconut milk
1 Tbsp Fish Sauce
2 Tbsp Red Curry paste
2 Tbsp low sodium Soy Sauce

Directions

In a medium sized bowl combine Coconut milk, fish sauce and Red Curry Paste. Mix well.

In a wok or skillet heat 2 Tbsp olive oil (or peanut oil) and over high heat add the onion, stirring often about 10 minutes, add red pepper and stir quickly for a few minutes, add the zucchini and stir fry for another minute. Remove from heat to a bowl.

Heat the remaining oil and add tofu. Over high heat stir fry for a few minutes so tofu gets golden on each side. Add the soy sauce and continue to stir until golden brown. Add the Vegetable mixture back in and add curry, coconut mixture.

Serve over rice.

  • I drain my tofu, wrap in a paper towel and place a plastic covered brick on top for a few hours to make sure all the moisture is out.
Pineapple Shrimp Curry

Pineapple Shrimp Curry

I have collected James McNair cookbooks over the years and this recipe is adapted from his Southeast Asian Cookbook. It is bursting with flavor. I used fresh pineapple but you can substitute canned. If you cannot find curry paste, Trader Joe’s has a lovely Yellow Curry sauce that I have used that would work in this as well.  

IMG_4498.jpg

IMG_4494.jpgIMG_4503.jpg

IMG_4500.jpgIMG_4506.jpg

Ingredients

2 Cups light coconut milk*
2 Tbsp Yellow Curry paste or Yellow curry sauce*
2 Tbsp Peanut or olive oil
1 pound large shrimp, peeled and deveined
3 Tbsp Fish Sauce
1 Tbsp Palm, coconut or brown Sugar
1 red Bell pepper, cut into chunks
1 Onion, halved and sliced thin
1 Cup fresh pineapple, cut into small chunks (or use canned)
1 Tbsp fresh lime juice
Whole fresh mint leaves for garnish

*If using prepared curry sauce eliminate the curry paste and coconut milk.

 

Directions

In a bowl combine coconut milk and curry paste and mix until smooth.

In a large wok or saucepan heat oil. Add the onions and cook on medium heat until golden and slightly caramelized, stirring to prevent burning. Add the red pepper.

Stir in the coconut milk/curry mixture. Add fish sauce, sugar and pineapple. Bring to a simmer and cook about 3 minutes.

Add the shrimp to the simmering curry and cook until the shrimp turn opaque.

Serve over rice and garnish with mint leaves.

 

 

Japanese-Style Beef Stew

Japanese-Style Beef Stew

This is just wonderful. My husband had 3 helpings. The flavors are American stew with an asian twist. The spicy ginger and sweetness of the squash are perfect together. Ultimate comfort food! This was inspired by the New York Times recipe but with my own variations. It is easy to overcook the squash so after adding it watch to make sure it does not get too overcooked and mushy.

IMG_3391.jpg

INGREDIENTS

  • 2 – 2 1/2 pounds boneless chuck in 1-inch to 1 1/2-inch chunks
  • 3-4 tablespoon olive oil, divided
  • 1/2 cup flour
  • 1 tbsp smoked paprika
  • 1 large sweet onion, thinly sliced
  • 2 cups beef stock
  • 1/2 cup soy sauce
  • 1/2 cup mirin (honey or sugar can be used – adjust to taste)
  • 10 nickel-size slices of ginger
  •  Sea salt and black pepper to taste
  • tsp cinamon (optional)
  • 1 large peeled butternut cut in 1-inch chunks (sweet potatoes would also work)

PREPARATION

  1. In a large bowl combine flour, salt, pepper and paprika. Add meat in batches to coat.
  2. In a large stock pot heat 2 tablespoons of olive oil (you may need more or less depending on how much beef) . Over medium-high heat, sear meat until nicely browned, about 5 minutes. Transfer chunks to a medium-size bowl. I did this in 2 batches.
  3. Add mirin and soy sauce to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid, add beef stock.
  4. Add beef back into the pot. Cover, and cook on top of stove, maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
  5. While beef is simmering, heat 1 Tablespoon of olive oil and add onions. Cook slowly over medium heat until golden brown and caramelized. Remove from heat.
  6. When meat is tender, about 45 minutes, stir in squash and onions. Continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Serve over rice.

IMG_3387 (1).jpg

IMG_3388.jpg