Tag Archives: coconut milk

King’s Potato Pie

This winter is really dragging for me… 60 inches of snow in one season is a bit much.  In order to enjoy some part of the winter, I have still been cooking some hearty meals before springtime supposedly hits.  This week, I made sheperd’s pie… but obviously couldn’t eat the traditional dough crust on top, so I added my own gluten free twist!  The base is mashed potatoes, the middle is meat and veggies, and the top is crispy potatoes.

King’s Potato Pie

Pieces:

  1. 5-6 russet potatoes, peeled and chopped into one inch cubes
  2. 3 tbsp. vegan butter
  3. one cup coconut milk (I promise it has NO coconut flavor!)
  4. 3 tsp. lemon pepper
  5. 3 tsp. garlic salt
  6. 5 carrots, peeled and sliced into rounds
  7. one pound ground beef
  8. one cup frozen peas
  9. one quarter cup red wine vinegar
  10. one extra russet potato, washed but not peeled
  11. an olive oil mister
  12. 1 tbsp. dried parsley

Process:

  1. Peel and chop the 5-6 russet potatoes into one inch cubes.
  2. Boil several inches of water in a large pan.  Add the potatoes and boil until fork tender.  Drain.
  3. Put the potatoes back into the large pan.  Add the butter, coconut milk, 1 tsp. lemon pepper, 1 tsp. garlic salt.  Mash until desired consistency.
  4. In a large sauté pan with a half inch of water, simmer the carrot rounds just until tender. Drain any extra water.
  5. Add the ground beef, peas, red wine vinegar, 1 tsp. lemon pepper, 1 tsp. garlic salt.
  6. Saute until the beef is cooked through.  Drain any extra liquid.
  7. In a large baking dish, spread the mashed potatoes.  Layer the beef mixture on top.
  8. On top of the beef mixture, use a mandolin to shave potato slices from the extra russet potato.  Cover the beef mixture evenly with potato slices.
  9. Using an olive oil mister, spray the potato slices lightly with oil so they will crisp.
  10. Sprinkle 1 tsp. lemon pepper, 1 tsp. garlic salt, and dried parsley on top.
  11. Bake at 350 degrees about 20 minutes, until potatoes crisp on top.
  12. Serve hot.

king pie 1

Layer 1

king pie 2

Layer 2

king pie 3

Layer 3 and final king’s potato pie!

Happy Allergy Free Eating!

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Curry Chicken Braised in Coconut Milk

I LOVE curry chicken… the kind from your favorite local Thai restaurant.  I love the color, flavor, and the sauce that just goes perfectly over white rice.  Here is my first attempt at my own version.  Not perfect, but decent flavor.  I want to try again soon… any suggestions are welcomed!

Curry Chicken Braised in Coconut Milk

Pieces:

  1. 4 chicken thighs
  2. 2 tbsp. olive oil
  3. 2 tbsp. rice vinegar
  4. salt and pepper
  5. one half of an onion, diced
  6. 5 tbsp. yellow curry powder
  7. 2 tbsp. chili powder
  8. 1 tbsp. ginger
  9. 3 tbsp. brown sugar
  10. 1 tbsp. dried parsley
  11. 1 cup frozen corn
  12. 1 cup frozen snap peas
  13. 2 cups frozen pepper strips
  14. 1 can lite coconut milk
  15. 1 tbsp. lime zest

 

Process:

  1. In a large sauté pan, add the oil, rice vinegar, and diced onion on medium heat.  Stir for a few minutes to get hot.
  2. Add the chicken thighs.  Season with salt and pepper.  Crisp each side about 3 minutes, just to get the chicken browned.
  3. Add the curry powder, chili powder, ginger, parsley, and brown sugar to evenly to each side of the chicken.
  4. Add the corn, snap peas, pepper strips, and coconut milk.
  5. Cover and let simmer about 20 minutes, until chicken cooks through.
  6. Serve hot, over rice, and with grated lime zest on top.

curry chicken

 

Happy Allergy Free Eating!

 

 

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Chicken with Rosemary, Bacon, Cream Sauce

Every now and then you have to splurge with a little bacon, right?  It makes the house smell great and it makes any meal taste better.  This week, I made a quick and easy chicken recipe with a rosemary, bacon, cream sauce.  It was delicious!  Hearty for these fall nights.  I put it over rice, but you could easily put it over quinoa or gluten free pasta instead.

Chicken with Rosemary, Bacon, Cream Sauce

Pieces:

  1. 2 chicken breasts
  2. 6 slices bacon
  3. 1 cup coconut milk
  4. 2 sprigs fresh rosemary
  5. 2 tsp. pepper

Process:

  1. Cut the bacon into small pieces, maybe a half inch by half inch.  Tip:  I use kitchen scissors!
  2. In a large saute pan on high heat, saute the bacon until it starts to sizzle, but isn’t fully cooked (about 3-4 minutes).
  3. Drain the bacon fat and put the bacon bits back into the pan.
  4. Push the bacon aside and place the chicken breasts in the pan.  Sprinkle the chicken generously with pepper on both sides.  Saute the chicken on high heat about 2 minutes each side, just to brown the outside.
  5. Turn the heat down to medium.  Add the coconut milk and rosemary.
  6. Cover and let simmer until the chicken is cooked through and the coconut milk cooks off, about 15-20 minutes.  You may take off the lid for the last few minutes.
  7. Serve hot over rice, quinoa, or pasta by adding the chicken and spooning a generous amount of bacon and sauce over it.  Garnish with rosemary.

Happy Allergy Free Eating!

 

 

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Pineapple Coconut Basil Chicken

Whenever I try to think of dishes to cook that can accommodate a gluten free lifestyle, I always laugh at the idea that American food is actually the worst for a gluten free diet.  Traditionally, American fare can be processed and/or fried and thus has a lot of gluten.  So, I often turn to ethnic flavors for a friendly meal.  Here, I took some Thai flavors for a chicken dish over rice, and it turned out great!

Pineapple Coconut Basil Chicken

Pieces:

  1. 2 chicken breasts
  2. 2 tbsp. olive oil
  3. salt and pepper to season
  4. 2 tsp. red chili powder
  5. 2 tsp. ground ginger
  6. 1 zucchini, cut into rounds
  7. 1 yellow squash, cut into rounds
  8. one half can lite coconut milk
  9. 7-8 fresh basil leaves
  10. one can pineapple rings or chunks
  11. cooked rice for serving

Process:

  1. In a large saute pan over medium high heat, pour the olive oil and let the pan and oil get hot for about 2 minutes.
  2. Add the chicken, and season both sides of the chicken with the salt and pepper, red chili powder, and ground ginger.  Let each side of the chicken sit in the pan and sear for about 3 minutes each side.
  3. Turn the heat down to medium.  Add the zucchini, yellow squash, coconut milk, and basil leaves.  Cover and let simmer until the chicken is just about cooked through, about 15 minutes.
  4. When the chicken is almost done, add the pineapple rings or chunks.  Cook uncovered until the chicken is fully cooked.
  5. Serve hot over rice, being sure the plate the chicken, zucchini, squash, pineapple, and sauce.

Happy Allergy Free Eating!

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Whippy ‘Tatoes

As someone who loves to cook, I admit that I haven’t ever really made mashed potatoes.  I guess it is a dish left to someone who really knows how to do it, like Mom.  So, I decided that it was time to give it a whirl.  Mashed potatoes… garlicky, perfectly whipped, and dairy free!

Whippy ‘Tatoes

Pieces:

  1. 6 Russet potatoes
  2. 1 cup coconut milk, plus a few tbsp. more for blending if needed
  3. 4 tbsp. vegan butter
  4. 2 tbsp. chopped garlic
  5. 2 tsp. each sea salt and lemon pepper
  6. parsley for garnish

Process:

  1. Clean the potatoes and cut them into one inch cubes.  I like keeping the skins on, but you can peel them if you rather.
  2. Steam the potatoes until a little more than fork tender.
  3. In a large saute pan over medium heat, add the potatoes, coconut milk, vegan butter, garlic, salt, and lemon pepper.
  4. Using a hand blender or immersion mixer, blend the mixture until finely whipped and smooth.  Add more coconut milk until desired consistency, if needed.
  5. Garnish with parsley and serve hot.

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Coconut Curry Soup

I came across this soup recipe on the Whole Foods website and the flavors of coconut and curry intrigued me.   I used this recipe’s flavor combo to make my own version.  It was so delicious!  More mild than I thought it was going to be, and perfect for lunch.  You could add some white rice if you wanted to make it a dinner meal.

Coconut Curry Soup

Pieces:

  1. one half of a sweet onion, chopped
  2. 3 tbsp. olive oil
  3. 2 bay leaves
  4. half of a bag of baby carrots
  5. 1 lb. chicken tenders, cut into bite sized pieces
  6. 1 box of frozen green beans, defrosted
  7. 1 roasted red pepper, cut into small pieces
  8. 2 cans of water chestnuts, drained
  9. 2 tbsp. curry powder
  10. 1 tbsp. ground ginger
  11. 2 tsp. chili powder
  12. half of a box of gluten free chicken broth
  13. 1 can of lite coconut milk
  14. salt and pepper to taste
  15. chopped scallions

Process:

  1. In a large pan over medium heat, saute the onions, olive oil, and bay leaf until the onions soften.
  2. Add the baby carrots and stir for another 3-4 minutes.
  3. Add the diced chicken and stir until the chicken is partially cooked through, about 4 minutes.
  4. Add the green beans, red pepper, water chestnuts, curry powder, ginger, and chili powder.  Stir for 2 minutes.
  5. Add the chicken broth and bring to a boil for 10 minutes.
  6. Add the can of coconut milk and heat for another 3 minutes.
  7. Add salt and pepper to taste.
  8. Serve hot, with scallions on top for garnish.

Happy Allergy Free Eating!

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Egg Nog Sweets

About this time of year, I buy more coconut milk eggnog than I can actually drink… purely because I can only buy it once a year.  So, looking for ways to use it, I made Baked Egg Nog Sweet Potatoes.  I love sweet potatoes, and the eggnog was a great seasonal way to enjoy them!

Baked Egg Nog Sweet Potatoes

Pieces:

  1. 2 sweet potatoes, peeled and cut into very small pieces.  I cut them into disks, and then each disk into fourths.
  2. three quarters cup coconut milk egg nog
  3. three quarters cup brown sugar
  4. 1 tbsp. cinnamon
  5. 1 tsp. vanilla
  6. 2 tbsp. vegan butter

Process:

  1. Microwave the sweet potatoes pieces on high for 4 minutes to tenderize them.
  2. In a baking pan, combine the sweet potatoes, egg nog, sugar, cinnamon, and butter.
  3. Bake, uncovered, at 375 degrees for 45-60 minutes.
  4. Stir together and serve hot.

(If you want more of a casserole or souffle dish, add 2 tbsp. gluten free flour and 1 beaten egg)

 

Happy Allergy Free Eating!

 

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Coco Crazy Chicken

I love finding new spices and flavors for food, and often buy new spice combinations to try.  I have a bottle of “CocoLoco” chicken marinade that includes some spicy island flavors and is dairy free.  When I read the ingredient list, I realized that I could put my own loco combination of flavors together and make a similar marinade!  The bottled marinade is very spicy, but if you make it yourself, you can really tailor to spice and flavor level to your own personal taste.

Coco Crazy Chicken

Pieces:

  1. one half can coconut milk
  2. one half cup apple cider vinegar
  3. 2 tbsp. brown sugar
  4. 1 tbsp. agave nectar
  5. 1 tsp. garlic salt
  6. juice of one half of a lemon
  7. 1 tbsp. smoked paprika
  8. 1 tsp. red pepper flakes
  9. 2 chicken breasts

Process:

  1. Combine all ingredients in a bowl and stir to combine.
  2. Set aside a small portion of the sauce to pour over cooked chicken.  Using the remaining sauce, marinate the chicken breast for at least an hour. 
  3. In a baking pan, bake the marinated chicken at 350 degrees for 35-40 minutes, until done.
  4. Pour reserved sauce (not used to marinate) over the chicken and serve!

My sauce wasn’t as thick as the bottled marinade… something to improve for next time!

Happy Allergy Free Eating!

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