Ja cię kocham…

This picture that is way better than mine is courtesy of the New York Times Fitness and Nutrition section.

Ready to see mine?  Hahaha.  It makes me laugh.

AHHHHH!  The time change has made the evenings dark SOOO early that I can’t get a good picture in when it’s light out!  Dang you, Ben Franklin!!

Anyway, this side dish is a part of the pre-Thanksgiving meal that I have been talking about for 3 consecutive posts now.  OH MY LORD was this meal good.  Now I am a HUGE mashed potato-lover, but these were also really good.  It’s nice to change things up.  The coconut and cayenne definitely stood out.  Mmmmm!!

Coconut Cardamom Sweet Potatoes

Source: Clean Eating Magazine Nov/Dec 2009

Serves a huge crowd!

Ingredients:

5 medium sweet potatoes, peeled and cut into 3/4-inch pieces
3/4 cup light coconut milk
2 tsp. cardamom, ground
1 tsp. pure vanilla extract
1/2 tsp. sea salt
1/8 tsp. pepper
1/8 tsp. cayenne pepper
1/3 cup unsalted pecan halves, chopped (optional)

Directions:

Preheat oven to 350 degrees F.  Bring a large pot of water to a boil.  Add sweet potatoes, return to a boil and cook until soft, about 10 minutes.  Drain.

In a large mixing bowl (or in the bowl of a stand mixer), add potatoes and remaining ingredients (except pecans).  Mix on medium speed until smooth.  Transfer to a 9×9 baking dish.  Sprinkle pecans on top.

Bake 45-50 minutes, or until edges are slightly browned.  Cool on rack for 10 minutes and serve

Well I’ve been pretty crappy at posting recipes this month – again.  I now have two jobs, which consequently have led me to leave for work early in the morning and get home after dark.  Needless to say, I have had zero time for cooking, let alone taking pictures when it’s light out.

That will change – I promise.

For now, I have this awesome oatmeal that adds flare to what can be a very blah but healthy breakfast.  If you remember my Coconut and White Nectarine Muesli post, I mentioned that it can be made the night before or in the morning with quick oats.  The difference is at night you can let all the ingredients soak in the fridge without using your stove top while making it in the AM requires using a saucepan and heating up the ingredients.  Your choice!  Either is delicious!

Chai Oatmeal

Serves 2-3
Ingredients:

3/4 cup quick oats
1/8 – 1/4 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 pinch nutmeg
1 teaspoon honey
1/2 teaspoon vanilla or almond extract
1 1/2 cups milk (I used vanilla soy milk)
craisins or dried cherries
pumpkin seeds and/or sunflower seeds

Directions:

Combine all ingredients in a sauce pan and cook according to the directions on your quick oats container.  Add a little extra cinnamon and nutmeg on top (I added shredded coconut flakes, too)!  And make sure to keep a close eye on it so the milk doesn’t burn in your sauce pan!

Most mornings during the week I wake up so early that I don’t want to have breakfast.  Sounds bad, I know, but the reason is because if I eat at 5-5:30am, I’ll be ready for a full-blown lunch by 9am.  I try to hold off breakfast until 7… at least by then it’s a suitable breakfast time that allows me to have a noonish lunch.  Mind you my breakfast is a last minute thought every morning as I’m heading out the door.  “Oh crap, I need breakfast!”  Breakfast bars are my typical breakfast during the week.  As much as I love the convenience, it gets old.  I want something more substantial to start my day.

Then I met Muesli.

This recipe is wonderful because you mix all of the ingredients with the exception of the fruit in a bowl and let it sit overnight in your fridge.  When you wake up, you have a superbly healthy breakfast.

You can also make this an oatmeal.  By cooking the oats and milk for a minute, then throwing in the rest of the ingredients once the oats are  cooked, you can have a quick, gourmet-looking, hearty breakfast.  Your choice.  Muesli or Oatmeal.  I’ve done both and they are both good.

Pick your favorite milk – soy, skim, almond, rice (or just water)…
Pick your favorite nuts and dried fruits – almonds, walnuts, pistachios, sunflower seeds, craisins, golden raisins…
Pick your favorite fresh fruit – nectarines, peaches, cherries, apples, pears…
Mix in some coconut flakes and brown sugar (optional)

And you will have a delicious breakfast!

Coconut and White Nectarine Muesli

Ingredients:

Adapted from Daily Unadventures in Cooking

Serves 2-3

1 cup oats
1 cup soy milk or milk of your choosing
2 tablespoons unsweetened coconut
2 tablespoons golden raisins and dried cranberries
2 tablespoons almonds
1 tablespoon flax (optional)
1 fresh nectarine
2 cherries for garnish

Directions:

Combine all of above up except nectarines and stir. Cover and put in the fridge overnight. In the morning chop up your fruit and serve on top.
**This will not be super sweet.  If you prefer it to be sweeter add some brown sugar on top.**

Ah yes, you put the lime in the coconut.  Go ahead.  Start singing away!  I won’t stop you!

When I came across this recipe title, I was sold.  Limes and coconuts are so refreshing… especially at the beach…. in the Caribbean… with crystal blue water and spectacular white sand… and a glorious breeze.  Ahhhhh….  pina colada anyone?  How about a margarita?  Now we’re talking!

This chicken is phenomenal.  The coconut milk and lime juice are perfect compliments to the curry, cumin, and coriander.  Although the title whisks me away to the tropics, the spices remind me of Indian fare, which I love!  Depending on your preference you can take it easy or go nuts with the cayenne pepper.  In this house, we like to walk on the wild side.  The chicken can marinate for as little as 15 minutes or as long as 2 hours.  Whatever fits your schedule.

Okay… back to singing… put the lime in the coconut...

Lime and Coconut Chicken

Source: Mildly Adapted from Chaos in the Kitchen/Fine Cooking, Winter 2006

Serves 4

Ingredients:

2 lbs boneless, skinless chicken breasts
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
1 small fresh hot chili, such as Thai or Serrano, minced (optional)
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges
*I added shredded coconut as a garnish

Directions:

Starting on thick side of the breasts slice the chicken breasts almost in half, then open.

Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.  Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.

Mix all remaining ingredients except fresh cilantro and limes.  Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.

Remove each breast from the marinade. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.

In a heavy skillet or grill pan, heat 1 Tbs. oil over high heat and cook the chicken in batches to prevent over crowding the pan.  Place the breasts in the hot pan and cook without turning for a couple minutes.  Flip the breasts over and cook until the other side is golden.

Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken. Sprinkle with fresh lime juice, shredded coconut and cilantro. Serve with sauce on the side.