Coconut Curry Vegetables

This curry is decadent, delicious and the perfect way to warm up on a cold day. Even better, it is very quick and easy to prepare. It was inspired by the Jasmine Bowl at McMenamins and our ongoing quest to build more vegan dishes to our repertoire. It has a gentle heat that intensifies when more mango chutney is added. Feel free to use any combination of vegetables.

1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1/2 medium sweet potato, peeled & cubed
1/4 cup chopped sweet yellow onion
1/2 cup chopped broccoli
1/2 cup chopped zucchini
1 small baby bok choy chopped
1/4 cup chopped mushrooms
1/2 cup chopped kale
1/4 cup chopped basil
Chopped cilantro & extra chopped basil to taste
Avocado sliced (optional)
Mango Chutney (prepared) to taste (2 tbsp per serving is ideal)
Brown Rice
Optional: Throw in some cooked black or red beans for additional protein. Add with vegetables.

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir in sweet potatoes. Cover, and cook 10-15 minutes, stirring occasionally. Mix in onion, broccoli, zucchini & bok choy ribs. Cook 5 minutes. Stir in mushrooms, bok choy leaves, kale and basil. Season with remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Serve over rice, garnish with avacado, chutney and chopped herbs.

Sauteed Vegetable Trio

This dish is truly the decadence of summer. We found it while perusing Ellie Krieger's Healthy Living recipes and it was beyond fantastic. Simplicity is the key and the flavors perfectly compliment one another. Try pairing it with fresh linguine & basil pesto for a very quick and light weeknight meal.

2 ears Yellow Corn (sweet)
1 medium Yellow Squash
1/2 pt grape tomatoes (yellow or red)
1/3 cup chopped basil
Olive oil, salt and pepper

Cut the kernels off an ear of corn; saute in olive oil with yellow squash slices. Toss with yellow grape tomatoes, basil, salt and pepper.

Voila!

Roasted Asparagus Salad

One of the great perks of business travel is being able to enjoy some of the most notable restaurants in each city. Earlier this year, I had an inspirational meal at SALT the Bistro in Boulder, Colorado. (saltboulderbistro.com). They served a roasted asparagus salad over arugula with blood oranges which was the perfect combination of sour and salt, gorgeously displayed and delicious!

The night after I arrived back home, I immediately started the quest to recreate this dish. It was easy, and a hit! Be warned though, I don't have exact quantities for all ingredients. Trust your instincts and live dangerously.

Preheat Oven to 400 degrees.

Baby arugula (1 medium sized bag)
1 lb trimmed asparagus and roasted at 400 degrees until tender
2 medium (or 3 small) blood oranges. Valencia oranges are a good substitute. Slice thin and peel.
2-3 radishes, thinly sliced
Parmesan shavings
Salt & Pepper to Taste

Lemon Vinaigrette
3 tablespoons fresh lemon juice (usually one lemon
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extravirgin olive oil

-Or- Use Blood Orange Juice, Lime Juice, etc. Adjust honey and dijon to taste.
Assemble salad and drizzle vinaigrette over the top.

Thai Coconut Rice

Coconut rice comes in many varieties and a favorite is Thai. This pairs great with jerk chicken or any curry dish.

2 cups Thai jasmine-scented white rice
2 cups light or whole coconut milk (whole is best)
1 3/4 cups water
2 1/2 Tbsp dry shredded unsweetened coconut
1/2 tsp salt
1/2 tsp vegetable oil
1-2 Tbsp toasted coconut for garnish
1 Tbsp finely chopped cilantro for garnish

Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.

Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.

Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.

Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company!

When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. Top the rice with a sprinkling of toasted coconut and ENJOY! (see below for toasted coconut instructions).

To Toast Coconut: Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir/shake the pan until light golden brown

Caribbean Red Bean Stew with Pork

We are regulars at Sur La Table, the culinary boutique and are easily recognized by the staff in all of the local stores in Portland. On a recent trip we discovered the 1997 Edition Joy of Cooking in the sale section. With a cookbook collection well over 120 now, you wouldn't think we'd get so excited about another one. The 1997 version has so many updated favorites and we've had a great time drooling through each section. Here is a very well balanced stew full of life and flavor. Perfect in the spring when you need a taste of summer. We served it with coconut rice. Pair it with any of your favorite rum cocktails.

2 cans red kidney, pinto or small red beans (or 1 1/2 cups dried).

Combine in a large saucepan with:
8 cups water
1 small onion
1 leafy celery top
1 bay leaf
1 clove garlic, peeled
1 cinnamon stick

Bring to a boil. Reduce the head and simmer, covered for 20 minutes. (1 hour or until tender if dried beans). Drain, reserving 4 cups of the cooking liquid. Discard the vegetables and seasonings.

Heat in a large saucepan over medium heat:
1 pound trimmed boneless pork, cut into 1 inch cubes

Add:
1 large onion cut into 1/2 inch cubes
1 green bell pepper, cut into 1 inch cubes
2 cups 1 inch cubes peeled sweet potato
1 tablespoon coarsely chopped garlic
1 teaspoon salt

Cook, stirring until the onions are golden, 12-15 minutes.

Add:
2 teaspoons hot paprika (or sweet paprika with a pinch of cayenne)

Stir to blend. Add the cooked beans and the reserved cooking liquid. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is tender and the stew is thick, about 1 hour. Serve hot.

Ricotta Strawberry Pancakes

We love whole grain pancakes and this recipe is rich, flavorful and decadent. No topping required besides a pat of butter and extra fruit. It comes from Whole Foods.

3/4 cup whole wheat pastry flour (Bob's Red Mills).
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup ricotta cheese
3 large eggs
3/4 cup milk
Grated zest of 1 lemon
3/4 teaspoon vanilla extract
2 cups diced strawberries, plus more for garnish
2 teaspoons expeller-pressed canola oil

In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together ricotta, eggs, milk, zest and vanilla. Add dry ingredients to wet ingredients, stirring just until combined. Stir in strawberries.

Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides. Continue cooking until all the batter is used, making about 12 pancakes; add more oil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more berries.

Mulligatawny Soup

It must be obvious that I am inspired by many food icons. Lynne Rosetto Kasper and Mollie Katzen are two who have been so vital to the foodie movement, and my first inspirations back in college. Lynne is incredibly innovative and my inspiration for always having a well stocked pantry. Mollie brings balance through her passion for whole living. Who would have thought a little vegetarian joint in Ithaca, New York could be such a catalyst for change.
This Mulligatawny Soup is a delightful variation of Mollie's version from her "Sundays at Moosewood" cookbook. Last week I suddenly found myself craving this soup and I hadn't made it in years. Lynne's relevance to the picture was the fact that I had everything handy in our pantry and fridge to make the soup. No last minute dash to the store needed. Start to finish plan on 25-30 minutes and voila! You will have a savory, gorgeous and aromatic meal. The only accompaniment needed is an appetite and maybe a piece of your favorite Naan bread.

1 1/2 cups chopped sweet onions
1 celery stalk, chopped
2 tablespoons olive oil (or ghee)
1 pinch cayenne to taste (more if you want heat)
1 teaspoon turmeric
1 tablespoon ground coriander
4 cups vegetable stock
1/2 teaspoon sea salt
1 medium carrot chopped
1 large yukon gold potato, cut into small cubes
1 medium red or orange pepper, seeded and chopped
1 firm tomato, chopped
1/2 cup unsweetened finely grated coconut
1 cup coconut milk
2-4 teaspoons fresh lime juice (to taste)
2 teaspoons chopped fresh cilantro
top with plain greek yogurt

In a medium soup pot, saute the onions and celery in the oil. When the onions are becoming translucent, add the cayenne, turmeric, and ground coriander. Saute for a minute, stirring to prevent the spices from burning. Add the stock, salt, carrot, and potato. Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables for 10 minutes.

Add the pepper, tomato, grated coconut and coconut milk. Simmer gently for another 10 minutes or until the vegetables are tender. Then add the lime juice and cilantro. Adjust the seasonings. Serve at once, or even better, let it sit for an hour or so to bring out the flavors and then reheat gently and serve. Top with yogurt and more cilantro if desired.