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Zucchini-Coconut Bread w/ Coconut-Lime Glaze

It has been a whirlwind month for me.  My boyfriend went in for routine surgery just to find out he has cancer.  Malignant Melanoma to be exact.  Two surgeries, buckets of tears, and a whole lot of worry later I find solace in my kitchen.  My sanctuary, my oasis. Oasis had me thinking of sun, which had me thinking of palm trees, which led my mind to coconut. Inspired!  I perused the internet looking for something tropical.  Something a little different, but not really (if that makes sense).

I found a recipe that was coconutty, lime-y and best of all, called for zucchini (which just so happened to be in my CSA box this week). Score! I found the recipe here. I knew this recipe was a keeper when I couldn’t stop sticking my finger in the batter bowl.

Let’s talk about the glaze. Oh that glaze!  A perfect balance of sweet and tart. I love how the coconut and the lime play nice together.  The recipe makes lots of wonderful glaze and I let every last drop ooze down the sides and all around the loaf of bread.  Sublime is putting it mildly.

This recipe is easy. I know, I say that all the time. It’s true.  I whipped this together in less than 30, let it bake for 60, scarfed down a piece in less than 1 *blush*

Supplies: (Recipe copied and pasted)

  • 1/4 cup Butter
  • 1 cup Sugar (you might want to increase the amount, if you like yours more sweet)
  • 2 whole Eggs
  • 1 1/2 cups ripe zucchini, grated (about 2 zucchinis)
  • 1/3 cup plain Low or No-Fat Greek Yogurt
  • 1 tsp Rum or Rum Extract (I don’t have rum, so I used coconut extract)
  • 1 tsp Vanilla Extract
  • 2/3 cup flaked sweetened Coconut
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 cups All-Purpose Flour
  1. Preheat oven to 350 F. Grease a loaf pan.
  2. Cream butter and sugar then beat in eggs, one at a time.
  3. Add zucchini, yogurt, vanilla and the rum. Beat until well blended.
  4. Stir in coconut and all dry ingredients until just blended. Don’t over stir.
  5. Spoon batter into loaf pan.
  6. Bake for about an hour, or until toothpick comes out clean from the middle of the bread.
  7. Cool in the pan for 10 minutes or so, then transfer to serving plate.

For the glaze:

  • 3 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Rum or Rum Extract (again used coconut extract)
  • 3 Tbsp fresh squeezed Lime Juice
  • Milk to get glaze to the right consistency (you can use coconut milk, in case you have that in hand)
  • Zest of 1 lime
  1. Mix all ingredients except milk in a medium bowl. Add milk until it becomes a thick but smooth glaze. Set aside.
  2. Toast coconut under the broiler until just browned. Set aside.
  3. Drizzle glaze over bread. Top with toasted coconut and lime zest.

I used the largest bread pan I had, I suggest you do too. My batter came a little over the sides. No biggie.  I also added the zest to the glaze itself instead of sprinkling it on top to give the glaze an extra lime punch.

I really hope you try this and love it as much as I did.  If you change it up, I’d love to hear from you.

 

 

 

 

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8 Comments

Posted by on July 21, 2011 in Uncategorized

 

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Chicken in a Thai Basil Coconut Curry Sauce

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This is my take on Thai Chicken.  I know it is not authentic Thai, but it was a good version nonetheless.

I used what I had in my pantry and to be quite honest, it came out pretty darn good.  Nice and coconut-y with a kick from the chilis.  I served it over brown rice since I try to refrain from using white grains (I make an exception  when I bake).

The chicken fell off the bone, the sauce was thick and spicy and the basil really came through.  I am very pleased with the results and will definately be making this again.

Chicken w/ Thai Basil Coconut Curry Sauce

  • What ever chicken pieces you would like (bone in), I used thighs from a HighCross Farm raised Chicken…lucky me.
  • 1 can of low-fat coconut milk
  • 3 red chilis (I used dry)
  • 4 tblsp canola oil
  • 1 c of sweet thai basil
  • 1 teaspoon curry powder
  • 1 small onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 tblsp fresh ginger, finely chopped
  • 1/4 c chicken stock
  • S & P to taste
  • Soy sauce to taste (if you use this, go easy on the salt)

In a large skillet, brown your chicken in the canola oil (season with S & P first). You dont need to cook it all the way, it will cook in the sauce for quite some time.  Once your chicken is browned, transfer to a paper towel lined place.

If there is a lot of oil left in the pan you can take some out.  Be sure to leave enough to sautee the garlic and ginger. Once you have the garlic and ginger soft, deglaze the pan with the chicken stock and add the onions.

When the onions get translucent, add the coconut milk, chilis, curry powder, soy sauce and basil.  Put the chicken back in pan and let simmer for at least 30-45 minutes.

I know it doesn’t have any fish sauce or lemon grass or other ingredients you would use in authentic Thai cooking, but believe me when I tell you….This is GOOD!

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Place a piece of chicken over the rice and spoon the sauce over it all.  Enjoy.

 
1 Comment

Posted by on July 31, 2009 in chicken, coconut, curry, thai

 

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