Almost Thai Coconut Chicken

What makes this dish "Thai" and not just a coconut chicken dish is its flavorings. And while I had a poorly planned meal ahead of me with quite a few unique flavors missing from the pantry, I still managed to hack together a recipe that works. I suppose that if I ate out more at authentic Thai restaurants I'd know what I was missing. Since I hardly eat out these days, a basic understanding of how flavors work together to become palatable will just have to do. 

I don't see what the big deal is with people's aversion to animal fats. If you already chow down on bacon or whole eggs, you should have no problem adding the chicken skin or its accompanying fat to this recipe.

Missing	Substitution
Jasmine rice	Fried short grain brown rice
Galangal root	Gingerroot
Lemongrass	Juice from half a lemon
Purple basil leaves	Two Dorot minced basil cubes

Ingredients

1 lb raw chicken (with skin), cut into small pieces
One 14 oz can of coconut milk
2 carrots, chopped
2 small white potatoes, diced
1/3 c. green onions, diced
2 tbsp olive oil
1 tbsp Shaoxing red rice wine
1 tbsp curry powder
1 tbsp fish sauce
1 garlic clove, chopped
2 tsp minced basil leaves

Directions

1. Cut the chicken into small bite-sized pieces and marinate with red rice wine until ready to cook.

2. Pour coconut milk into a 2-cup measuring cup and stir in curry powder.

3. Heat a stainless steel skillet on medium heat before adding oil for frying. When the oil is hot, add carrots, half the green onions, and the potatoes. Fry until carrots start to sweat and potatoes start to brown. Add the marinated chicken and cook until nearly all the pink is gone from the chicken meat. 

4. Add curry-coconut milk to the chicken. Stir until combined. Wait until mixture comes back up to a boil and add fish sauce, basil, garlic, and the remaining green onions. After five minutes or so the flavors should have cooked together enough so that one aroma doesn't overpower the others, as in, the pungent fish sauce is less pronounced.

5. Turn off heat and serve over hot steamed rice, noodles, or eat as is.

Sun-dried tomato pesto

Rather than buy the $2.99 container of this stuff from Trader Joe's. I thought I'd try to make it since I already had all the ingredients listed on TJ's container label. After making this batch with grated Parmesan cheese, I think that the cheese is unnecessary. A large clove a garlic is too much of a garlic taste for one cup of pesto. This batch of the pesto came out pretty strong tasting. I wanted to eat it with lavash bread. If you like more basil in spreads like this, then use more basil. I used some basil leaves from a house plant I grew from seed this summer. 

Optionals:

If you omit the cheese, the recipe is vegan-friendly.
If you enjoy nut flavors, pine nuts or walnuts are often combined with a tomato-based pesto.

Ingredients

1/4 c. sun-dried tomatoes packed in olive oil
1 medium garlic clove
1 tbsp balsamic vinegar
1 tbsp EVOO
basil leaves, up to 1/2 cup packed (to taste)
2 tbsp freshly grated Parmesan cheese (optional)
sea salt and freshly ground black pepper (optional, to taste)

Directions

1. In a food prep, blend together sun-dried tomatoes, garlic, balsamic vinegar, olive oil, and fresh basil leaves.

2. Mix in grated cheese and serve. Makes 1 cup.

Usage: Combine with cooked pasta, as a cracker or flatbread spread, with cooked eggs, or in place of mustard/mayo on a sandwich.

Kitchen Notes: Black Bean Preparation

I tried making black bean brownies again. This time from scratch. And golly, compared to precooked canned beans, preparing black beans was time consuming. Like zucchini and most summer squash, I really don't like the taste of beans (or zucchini) by themselves unless it is an ingredient of something else.

The prep cycle seemed longer than it should and went like this:

• Wash/rinse 2/3 c. dry black beans
• Soak beans in enough water to cover them by an inch of water for 4 hours
• Drain beans (discard soaking liquid)
• Refill pot of beans with at least three cups of fresh water
• Boil for 30 minutes. Turn off heat. Let sit for 1 hour.

You're probably thinking, what the hay, beans take a lot longer than that to cook. I was thinking (at the time) that they'd cook for an additional 30 minutes in the brownie recipe. Anyhow. For the next attempt at these brownies, I would need to probably follow Whole Foods' guide on bean preparation which is:

Soak beans for 8 hours (or overnight) in the refrigerator. Discard bean liquid. Cook using 1 cup dry beans per 3 cups of water or broth. Bring to a boil then simmer until tender. (so what's that? maybe 2 hours cook time?? Their site does not elaborate on the specifics.) A pressure cooker can shorten cook time to 1.5 hours.

What I have discovered using my method of cooking these beans for the flourless brownie recipe is that while the consistency is significantly more dry than using canned beans and you can almost taste the "bean" taste in the brownies, it is the perfect consistency for a steamed bun filling... such red bean buns. These could be black bean buns, which you really don't see at Asian bakeries. The mixture could use a touch more melted butter for a more moist texture.

Flourless Chocolate Brownies

These brownies were surprisingly moist and very tasty, despite lacking wheat flour. This recipe is adapted from the Whole Foods recipe archive. I have never known chocolate chips to contain grain-based gluten (seeing how it is a dairy product) which makes me a bit puzzled about how Whole Foods lists its ingredients. It's a lot like seeing "gluten free" prominently displayed on a can of tomatoes, for example. Ridiculous. This type of buzz word packaging does little to promote the health benefits of the actual food item. Anyhow, on to the recipe.

These are also called black bean brownies. I suspect that a variant could also be made using red lentils. There are two methods. One is to use canned black beans; and the other method is to prepare dry black beans for this recipe. Neither method uses additional salt, but if you use the latter method, you could add a pinch of salt to balance out the sweetness. Before you consider looking at ratio tables for dry beans to cooked beans, keep in mind that beans have different sizes and weighs, and thus different cooking times.

For black beans, use 2/3 cup dry black beans to make an equivalent of one 15 oz can of cooked beans. While I have both dry and canned black beans, I am using the can method for this recipe. My particular can o' beans came with salt so I didn't add any salt to the recipe.

Ingredients

One (15 oz) can organic black beans, drained and rinsed
3 large eggs
1/4 c. unsalted butter, melted
1/4 c. Ghirardelli sweet ground chocolate (cocoa powder)
2 tsp vanilla extract
1/2 c. organic granulated sugar
1/3 c. semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees F.

1. Butter an 8" x 8" baking dish and set aside.

2. Pureé together in a food processor: black beans, eggs, cocoa powder, vanilla extract, sugar, and butter.

3. As the mixture is poured into the prepared baking dish, sprinkle in the chocolate chips.

4. Bake for 30 minutes or until the center has set. Let cool before cutting into squares. 

Kitchen tip: If your honey has crystallized in its jar, you can put the honey jar in the oven (when turned off and cooling). When the oven has cooled down, the honey will be liquefied again. Pretty neat, huh?

Related info:
Black beans, nutritional info
Whole Foods - About Black Beans

Velvet Acres Gardens

Vancouver metro and its neighboring towns are home to a variety of farms that produce a variety of fruits, vegetables, nuts, dairy, eggs, honey, and meat products. Most prices are cheaper than the farmers market or the grocery store, except for some weather-impacted crops like peaches, and are fresher tasting than produce that is trucked in from central Washington or Oregon for regional farmers markets.

I found this farm through Craigslist. It looks like most farms with lots of plants growing in rows in the fields with a gigantic barn and a farm store in its front. This is probably where I'll go to get sugar pumpkins in October. If you're unfamiliar with the rural parts of Vancouver, it is easy to get lost. NE 182nd Ave is not a marked street (no street sign) at its intersection with NE Fourth Plain Blvd. While on NE 182nd, hang a right at the split in the road. Farm is on the right.

On my last visit, I picked up fresh corn, cucumbers, a pint of grape tomatoes, an acorn squash. The farm grows a wide variety of vegetables with broccoli, summer squash, zucchini, potatoes, carrots, etc. Next month, I'm told that they'll have brussel sprouts and pumpkins.

Farm Store Hours:

July--September
M -- Fri. 9 a.m. -- 6 p.m.
Sat. 10 a.m.-- 5 p.m.
Sunday - Closed

October
M -- Fri. 11 a.m. -- 5 p.m.
Sat. 10 a.m. -- 5 p.m.
Sunday - Closed

Open Last Sunday in Oct.
1 p.m. - 5 p.m.

Location: 18905 NE 83rd Street, Vancouver, WA 98682
Website: Velvet Acres Gardens

Kitchen Notes: Ingredient Sourcing Tips

The latest news articles about hunger in America and the rise in food stamp usage among gainfully employed citizens in the US makes me wonder if the larger problem is due to rising commodity prices for whole grains, increased production in crop-based biofuels, and/or the lack of nutrition and food preparation knowledge. The cheapest calorie-dense foods are usually pre-packaged ones that are high in fat, sodium, and artificial ingredients. Keeping food costs down without reliance on food stamps or subsidies means that you should learn to be a better consumer (and buyer).