Coconut Ginger Tacos

We got the original recipe from simplysogood. We don't have a crock pot, so we just made the chicken in our oven. I think we had enough for the rest of the week for dinners. It makes a lot! Good thing it's so good!

Chicken

1 15 oz can of coconut milk

1/4 cup soy sauce

1/4 cup sweet red chili sauce

1 tablespoons Sambal hot chili sauce

2 tablespoons fresh ginger, chopped

1 4-inch piece of lemon grass.

4-5 boneless, skinless chicken thighs

3-5 boneless, skinless chicken breasts

cabbage slaw 

24 corn tortillas

In the bowl of a crock pot or a heavy pot with a lid, add coconut milk, soy, sweet chili sauce, hot chili sauce, ginger.  Cut slits in the piece of lemon grass and add it to the coconut mixture.  Stir to combine.  Lightly brown chicken in a skillet or on a grill.  Add the the coconut milk mixture and cook in a crock pot on high for 4 hours or low heat for 8-10 hours.  If using an oven, slow roast on 300 degrees for 3-5 hours, stirring occasionally.

Once the chicken has cooked, remove the piece of lemon grass and discard.  Using two forks, shred the chicken.  Keep warm until ready to use.

Cabbage slaw topping:

1/2 head of cabbage, shredded

1 red pepper, slice

1/2 cup shredded carrot

1/2 cup cucumber, cut into matchstick slices

1/4 cup fresh mint, chopped

2 tablespoons rice vinegar

2 teaspoons sugar

In a small bowl combine the vinegar and sugar.  Stir until sugar is dissolved.  Set aside.  In a large bowl, toss together the cabbage, red pepper, carrot, cucumber and mint. Pour the vinegar mixture over the slaw and toss.

In a microwave safe bowl with a lid, place 1 teaspoon of water.  Line the dish with a clean towel and place the tortillas in the towel.  Fold the towel over the tortillas, cover and microwave for 2 minutes.  Remove from microwave and let stand for 5 minutes.

To serve:  Remove two steamed tortillas.  Fill with a heaping spoonful of chicken top with cabbage slaw, sweet red chili sauce and a squeeze of lime.  

This should easily make 12 tacos.  Maybe even more. 

"Minty Drink"

Last year, Megan discovered a refreshing lime and mint drink from Communal. It's since become a summertime staple for us, partly because it takes advantage of the large mint plant growing outside our front door. It's super simple, so I feel a bit silly posting a recipe, but here it is:

Sprite (Mexican Sprite made with real sugar is extra delicious)
A few sprigs of mint, to taste
Lime, sliced or in wedges, to taste

1. Fill a pitcher with Sprite.
2. Bruise the mint leaves with your fingers to help release the mint flavor, and add to the Sprite.
3. Add the lime to taste (squeeze to extract juice if desired).

Vegan Lime Zucchini Cake

1. Preheat oven to 350°F.  Grease and flour an 8- or 9-inch round pan and line with parchment paper. 

Cake:

1 1/2 cups plus 2 tablespoons all-purpose flour

3/4 cup plus 2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

 2. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl

1 cup almond milk

1/4 teaspoon mild  apple cider vinegar

1/4 cup vegetable oil

1 teaspoon vanilla extract

3. Combine milk and vinegar in a large bowl and set aside for a few minutes (allowing the vinegar to activate), then add oil and vanilla to milk.

1 cup grated zucchini

4. Add dry ingredients to wet until just mixed, then incorporate zucchini.

5.Pour batter into pan and bake 23-27 minutes, until a toothpick comes out clean, and cool in pan for 20 minutes before inverting onto a platter.  

Glaze:

1 1/2 cups confectioner’s sugar (add more for a thicker glaze)

Juice of one lime

splash on almond milk

5. Combine ingredients in a medium bowl.  It’s up to you to determine the thickness of the frosting by adjusting the liquid to sugar ratio.  Pour on top of cake.

6. EAT

Chole Palak, Naan, and Kheer

I'm so glad you all enjoyed my Indian meal. I wish I could say it was my creation but I stole the recipe from the one place I trust Indian recipes from, Manjula's Kitchen. Perhaps its because its a grandma teaching but I trust that she won't cut corners at the expense of flavor.

Sweet Potato Black Bean Chili

1 tablespoon olive oil
1 onion, chopped
5 garlic cloves, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground coriander
1 14.5-ounce can fire-roasted tomatoes
1/2 pound dried black beans, rinsed well
1 chipotle chile from a can in adobo, minced (I used a little chipotle chile powder instead)
1 teaspoon dried oregano
2 teaspoons kosher salt + more to taste
1 1/2 cups sweet potatoes (2-3 small), cut in 1/2-inch cubes
1/4 cup quinoa, rinsed and drained
sour cream, to top (optional)
green onions, chopped, to top (optional)
fresh cilantro, chopped, to top (optional)

Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.

Stir in the tomatoes with their juices, beans, chipotle pepper, and oregano. Add 5 cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 - 4 hours (depending on the age of your beans).

After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Serve with sour cream, cilantro, and green onion.

Peanut Sweet Potato and Spinach Soup

2 tsp. vegetable oil
1 yellow onion, chopped
1 large sweet potato, diced
1 TBS grated fresh ginger
2 tsp. ground coriander1/4 tsp. cayenne pepper
1 (14-oz.) can diced tomatoes
2 TBS soy sauce
1/3 cup peanut butter
4 cups vegetable broth
Salt and freshly ground black pepper
1 1/2 cups milk (I used almond milk)
4 cups baby spinach
1/4 cup chopped peanuts (optional)

Heat the oil (or broth) in a large pot over medium heat. Add the onion and sweet potato. Cover and cook until softened, 5 minutes. Stir in the ginger, coriander, and 1/4 teaspoon cayenne or to taste. Add the tomatoes and soy sauce.


In a small bowl, combine, the peanut butter with 1 cup of the broth, stirring until smooth. Stir the peanut butter mixture into the soup, then add the remaining broth and season to taste with salt and pepper. Bring to a boil, reduce the heat to low, and simmer until the vegetables are tender, 10 to 15 minutes,


Stir in the nondairy milk and spinach and cook until the spinach is wilted, about 3 minutes. Serve hot, sprinkled with the chopped peanuts.

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