Coconut Milk Ice Cream

I’m not sure I should be making this admission so close to a cherished American holiday, but I honestly just don’t care for most ice creams. They’re too rich, too fatty, too full of *something* my body doesn’t like. But it WAS a holiday, and also close to 100 degrees outside, so the craving to make some kind of frozen dessert hit hard. Our grocery store’s “hippie” section has recently started carrying dairy products made from coconut milk, so I decided to see how easy it would be to reproduce them at home.

I looked at several online recipes and then really just made up my own. It worked out to this:

The yolks of 4 eggs
add to them about 1/2 cup of sugar, and whisk until light yellow and a little frothy.
Pour into a saucepan and add 2 cans of good quality coconut milk. whisk for several minutes until light and frothy, then turn on the burner.

Cook, stirring, for 10ish minutes, but don’t let it boil! (it gets this really weird texture if you do)

Once it’s thickened up a little, turn off the heat and then add your extract. I used vanilla, about 3 tbs.

Put the pan in the fridge and let it cool down, then pour into your ice cream maker and process for roughly an hour. Once it looks like soft-serve, pour it into a freezer-safe container and freeze for about another hour.

Notes: I used Goya coconut milk for this one because it was the best my local store had. I suspect it would be better with an organic brand. It also very clearly tastes like coconut milk (which I happen to like) and with only 1/2 cup of sugar is not terribly sweet. (another plus in my book)

This is an ideal dessert after Indian or Thai food. I may experiment further with adding ginger crystals or lychee. The basil works really well with it too.

If you want a more traditional dessert, I recommend adding some crushed pineapple for a “pina colada” flavor, and then use it as a base for an adult milkshake with a little rum.

30 days of ramen

I’m one of those weird people who actually really likes ramen noodles. (yes, even the 15 cent a pack kind) I thought I’d see how many different ways I can eat it over the course of a month.

I have to admit I kind of got stuck on this one, and may or may not have eaten a variation on it every day for lunch this week…
Basically, it’s a packet of noodles, without the flavoring. Pour the noodles over two big handfulls of SuperGreens that are waiting in your colander. (the boiling water will wilt them just enough) Mx in a bowl with some parmesan cheese and top with a fried egg, yolk still runny. nomnomnom…

Spinach and leek tortilla

Yesterday I attended one of the best weddings I’ve ever been to. In addition to all the other bits of non-traditional-ness, it was a potluck, and since the couple was headed to Barcelona for their honeymoon, I wanted to make something that reminded me of our time in Spain. Tortillas were everywhere we went. Often with potatoes, sometimes not, but always tasty and filling. And cheap. I should make these more often for our dinner.
You’ll need:
1 leek, sliced
1 spanish onion, diced
garlic
brown the above in a cast iron pan in the olive oil.
Add 1 bunch washed spinach, stems removed. You can also add swiss chard, arugula or any other tasty greens. Cook till wilted, then turn off the heat.

In another bowl, beat 8 eggs till fluffy. Add salt, pepper, oregano, parsley (and whatever other herbs you might like) to taste.


Pour the eggs over the leek/spinach mix and stir. Add 1/2 cup grated manchego cheese. (sub parmesan if you can’t find manchego). Sprinkle another 1/4 cup of cheese on top and put the skillet in the oven on 350 for about 30 minutes. (keep an eye on it and remove when it’s firm and the top is brown)

cut into squares and enjoy! (I forgot to take a picture of the cooked tortilla. oops.)

Pecan Pie with Agave Nectar

This year, I made my first ever pecan pie, and it only took 6 months!

Heh, just kidding, but it did start in June with a visit by a hrududu:

Under all that insanely overgrown wisteria, were three glorious old pecan trees. We’ve been here 5 years though, and never gotten any edible pecans. Well, apparently the largest of the three trees was sending us a thank-you for rescuing it from the vines’ stranglehold, because I must have picked up close to 15 pounds of pecans in the last month:

So, of course there had to be pie.

However, I couldn’t find any corn syrup I felt good about using, so I decided to see what would happen if I subbed agave nectar for it. The answer? Well, it tasted fantastic, but in the next round I think I might add another egg or chop the pecans up smaller, as the ability of it to maintain a “slice” shape was a little pathetic. Yes, we had pecan cobbler =D

(which is why you only get a photo before it was sliced into, lol)

However, here’s what I put into it, if you bake and have suggestions, I’m all ears for a consistency helper!

1 1/3 cups packed brown sugar
1 cup agave nectar
3 eggs
2 tsp vanilla extract
2 tsp grand marnier
2 1/2 cups pecans

and on this note, I think I’m going to go get another slice! Merry Christmas y’all!

Rosemary sugar cookies???

Umm. Yes please.

photo by "the year in food"

I just discovered the blog “the Year in Food” and if the rest of the blog is anywhere near as good as this cookie looks, I think I might have a new blog crush. Her suggestion to eat them with a tidbit of dark chocolate might just be sending me over the edge… oof.

ingredients listed here for shopping ease, the entire recipe and instructions are HERE, go check her out!

2 cups all-purpose flour
1/2 cup cornmeal
1 cup sugar
2 tablespoons rosemary
2 teaspoons orange zest
1/2 teaspoon sea salt
1 cup (2 sticks) unsalted butter, room temperature
1 large egg