Sunday, January 5, 2014

Coconut Curry Fish

We had some curry mix in the fridge, and some carrots and potatoes left-over from our corned beef dinner. We wanted to use them up before they got too old, so we made yellow curry fish with coconut cream!

Here's what you need:
1 onion sliced into rings
3 carrots
6 smallish potatoes
2 lime leaves
6 slices ginger
6 cloves of garlic
2 cups of water
2 tablespoons bamboo shoots
1 small can coconut cream (not sweetened)
3 tablespoons yellow Thai curry  
1 tablespoon fish sauce
1 teaspoon sugar
3 thai chilis
1/2 bunch of chopped cilantro
1 fish (we used a pomano - our favorite dinner fish)

First get your pan hot over medium high heat. put in your curry, ginger and garlic. Fry them all together until fragrant.

Place the sliced onions in the pan to make a bed for the fish.

Place the fish on top of the onions.

Add 2 cups of water and coconut cream. Stir around to mix with the curry. Add lime leaves, fish sauce, sugar and chilis. Turn heat to medium low & cover the fish. Cook until it's almost done but not completely. About 15 minutes.

Add your chopped up potatoes, carrots and bamboo shoots. Cook until your veggies are tender.

When everything is done cover with chopped up cilantro.

Serve over rice. YUM!

Friday, January 3, 2014

Chocolatey Black Bean Brownies!

Forgive me. I forgot to take photos of this one...

So, since the weather has gone cold, we have been doing more soups and stews and hot pots. Gotta love the cold-weather comfort foods!

Anyway, I soaked a huge bag of black beans for soup - it made a LOT of soup! (I forgot to take notes, so I will do this recipe later. Seriously slacking in the blog department lately! I promise to do better!)

Anyway, since beans are so loaded with fiber & protein, and not to mention CHEAP!  I got to thinking, what other foods can I make with them? It didn't hurt I was dying for something sweet, but after the holidays, I thought perhaps I should reel in the junk foods...

I experimented a bit and found a recipe that works. These are gluten free, low-sugar, high fiber, and delicious! The texture is similar to typical brownies when they come out of the oven - a little soft & chewy, though you don't get the crispy corners as much as flour based brownies.... As they cool, they become more like a fudge....amazing!

So, here is my recipe for healthier black bean brownies!

1 (15 oz.) can reduced-sodium black beans, rinsed & drained (or soak 1 cup of dry beans & then boil them until they are tender)
3 TBSP peanut butter
1 small carton (15ml) coconut cream (optional - I am a sucker for all things coconut, and I always have this on hand for whipped coconut cream! If you dont have it, you can use any kind of milk - approx. 1/4 cup - ooh or mayo would be good!)
1/4 cup honey
2 TBSP coconut sugar
1 tsp vanilla extract
1/2 cup almond flour
1/2 cup cocoa powder
2 TBSP ground flax meal
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1 egg


1.     Put black beans, peanut butter, cream, honey, and vanilla extract in the bowl of a food processor or blender. Process until completely smooth.
2.     Meanwhile, whisk together almond flour, cocoa powder, flax meal, baking powder and salt (I did this in the bowl of my Kitchenaid)

3.     Add the black bean mixture to the flour mixture. Add in the egg, and mix well until completely combined.

4.     Preheat oven to 350 degrees. Prepare a brownie pan for baking. (I used my 9 x 9 Pyrex pan, and they were fairly thick - you could use a larger, shallower pan for more typical brownies but watch your cooking time)

5.     Pour brownie mixture into pan and bake for 20 - 25 minutes. Check with a toothpick - mine took an additional 10ish minutes, but I kept checking it every few minutes.

Let them cool, and enjoy! 
(Note, since these are almond flour PLUS beans, they are surprisingly filling! Be prepared to have them around for a while - they last a long time in the refrigerator)

the whole recipe is about 2,122 calories. I got 18 servings out of it, making each brownie approx. 118 calories each - not bad!