My Recipe Box - 3 Ingredient Macaroons

This was my inspiration for 3-ingredient coconut macaroons. However our condensed milk is 300 ml or 10 ounces. Since the coconut and condensed milk are equal, I used


INGREDIENTS

1 (14-oz.)  10 - oz bag sweetened flaked coconut (about 5 1/3 cups) I didn't measure
1 (14-oz.) 10-oz can sweetened condensed milk
1 Tablespoon vanilla extract

INSTRUCTIONS




Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.


In a large bowl, combine the sweetened flaked coconut, sweetened condensed milk and vanilla extract and stir until well combined. Using a small ice cream scoop or two spoons, scoop out 1 1/2 tablespoons of the mixture and arrange the macaroons on the baking sheet, spacing them 2 inches apart.

I got 25 good sized macaroons for about $6.


Bake the macaroons for 15 to 18 minutes until they’re golden brown. 

Mine too 15 minutes.

Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely. 

I made melted chocolate but it was difficult to drizzle. So I found this recipe for a drizzle that will harden.

INGREDIENTS
2 tablespoons melted margarine or 2 tablespoons oil
2 tablespoons unsweetened cocoa
2 tablespoons hot water
1 cup confectioners' sugar
1⁄2 teaspoon vanilla



DIRECTIONS
Combine melted margarine or oil, cocoa, and hot water.
Blend in confectioners' sugar and vanilla.
Pour or spread on brownies or cake.
Glaze will harden when cool.

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My Recipe Box - A Malaysian Coconut Curry Soup

June 2017 - Toronto ON

I am obsessed with Asian food these days. I just love the flavours and the freshness of the ingredients. This coconut curry soup was absolutely delicious and we forgot to get a photo of it plated.

For this recipe I made a trip to Chinatown, always an adventure. We have several Chinatowns in Toronto but my favourite is on Spadina in downtown.

Wikipedia decribes laksa as:

Laksa is a popular spicy noodle soup in the Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam (tamarind or gelugur). It can be found in Malaysia, Singapore, Indonesia, and Southern Thailand.

The paste is the heart of this dish and I enjoyed making it from scratch! Laksa paste is basically lemongrass, chilies, shallots, galanga, turmeric, spices and dried shrimp all blended up in the food processor, then sauteed in a pot with a little oil to deepen the flavor.

I did come across the jarred version in Chinatown so it is easy to find.

I have marked any adjustments/changes in red below. I used what I had on hand.

I did find lemongrass powder at the Bulk Barn on the same trip to Chinatown which will be handy.

Author: Sylvia Fountaine | Feasting at Home Blog

Laksa Soup - A Malaysian Coconut Curry Soup

Serves: 4-6

Ingredients

3 tablespoons vegetable oil
1 recipe for Laksa Paste (see below) or 1 Jar of Prepared Laksa Paste
6 cups chicken stock or broth
1 tablespoon palm or brown sugar
1½ pounds chicken (breast or thigh meat) cut into bite-sized pieces
1 pound raw large shrimp (peeled )
2 cups thick coconut milk (do not use “lite”)

12 fish balls (optional - available in the frozen section of the Asian Market) I didn't use as I wasn't sure if they were gluten free
1-2 cups fried tofu- (optional- available in the refrigerated section at the Asian market) sliced didn't use because we don't like it.
3-4 cups fresh bean sprouts
1- 1½ pounds fresh thin rice noodles (refrigerated section at the Asian market) I bought dried at the grocery store on another day prior to going to Chinatown.
Lime Juice to taste ( 1-2 limes)
Fish Sauce to taste

Garnishes: lime wedges, cilantro, Vietnamese mint, sambal chili paste, fried shallots (available in jars at Asian market) I used lime wedges, cliantro and fresh scallions. 



Homemade Laksa Paste
4-5 dried red chilies I used 3 fresh red Thai chilies
2 tablespoons dried shrimp (available at Asian Markets) bought in Chinatown
5 shallots (about 1 cup) roughly chopped
3 garlic cloves
2 tablespoons galanga - finely chopped I used ginger
2 large lemongrass stocks - finely chopped (1/2 cup chopped) - find frozen chopped lemongrass at the Asian market. I used fresh 
1 teaspoon fresh turmeric (or ground is OK, too)
6 candle nuts or substitute cashews, brazil nuts or macadamia (optional- you can leave the nuts out) I used cashews
1 tablespoon shrimp paste (or shrimp sauce)
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon sweet paprika
3 tablespoons vegetable oil

To make Laksa Paste: Seep dried chilies and dried shrimp in boiling water for 20 minutes. Prep and place all the other ingredients, except oil in a food processor. Drain shrimp and chilies and add to food processor. Blend until finely chopped, scraping down sides as needed. Add oil and continue blending until it becomes a fine paste. Don’t let the smell or taste scare you. It will all balance out in the end.

I was glad that she noted not to worry about the smell or taste as it was true!

Instructions

Make the Laksa paste (or use store-bought). See notes below.
In a large heavy bottom soup pot or dutch oven, heat 1 tablespoon oil over medium high heat. 

Add all the Laksa Paste, and saute, stirring constantly until it becomes very fragrant, about 2-3 minutes. (turn stove fan on).
Add chicken broth and sugar.
Bring to a boil. Add chicken, lower heat to aS simmer, and cook for 4 minutes. Add shrimp. Cook for 1-2 minutes, add coconut milk, fish balls and tofu. Simmer until heated through.
Squeeze lime juice, starting with a ½ a lime, and more to taste.
Add fish sauce to taste, adding a teaspoon at a time.
In a separate pot, heat enough water to cover the fresh rice noodles. Once water is boiling add the rice noodles, turn heat off, and let rice noodles stand, heating up for 2 minutes, drain. Since I had dried, I did some research and found that I could simply drop them into the soup.
Divide noodles among bowls. Ladle soup over top of noodles. Top bowls with an handful of fresh bean sprouts, fresh cilantro and mint and a sprinkling of crispy shallots. Serve with chili sauce and lime wedges. 

My Recipe Box - 3 STEP NO BAKE CHOCOLATE COCONUT CASHEW BARS.

I found this recipe at Cotter Crunch a gluten free blog. These are 3 STEP NO BAKE CHOCOLATE COCONUT CASHEW BARS.

They are delicious!! I've made my notes in red below.

Ingredients
1 1/4 cup dried unsulphured figs or about 5-6 ounces (stems cut off) I used dates because I had them
2 cups raw cashews
1 cup unsweetened Coconut Flakes (plus extra for topping)
1 tsp vanilla
dash of sea salt (1/4 tsp)
1/3 cup dark chocolate or dark chocolate chips to melt I found I needed more chocolate to cover the bars.
optional add-ins 1 tbsp protein powder, chia, nuts, cocoa powder.

Instructions
Line a square baking pan with parchment paper. Set aside. I used a 9 X 9 inch pan. I later saw in the notes that she suggested 8x8 pan or 9x13 work. Your bars will be thinner with 9x13.
Next make sure your dried figs have all the stems cut off.
Place cashew, coconut, salt, vanilla, and figs in food processor.
Blend until all is mixed well but not pureed. I used a blender and it had trouble handling it all  Next time I would blend each item separately and then use my hands to mix it all together.
Pour mixture into baking dish and press down well. If your batter is not sticking to the pan after mixing, remove from pan and place in bowl, mix in a tbs of honey or maple syrup if needed. If batter is too sticky, add in 1 tbsp of coconut flour.
While the fig/cashew mix sets in pan, melt your dark chocolate.
Place 1/3 cup dark chocolate in a microwave safe bowl or on stove top. Heat until melted. About 60-90 seconds in microwave mixing half way.
Next pour the chocolate over the cashew coconut batter and spread it evenly in the dish to cover all.
Sprinkle extra coconut and dash of sea salt on top of chocolate (evenly).
Place in freezer for 20 minutes or fridge for a few hrs.
Once they are hardened, remove from fridge.
Slice into bars and wrap each one in foil for a quick grab and go bar. Or store in an air tight container.
Best kept in fridge for freshness.