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Chez Eve’s Pantry

Milking my Coconut Milk Cans

Hi Society!

When I went through my pantry to assess its content, I noticed a bunch of coconut milk cans. I had bought them because they were on sale and because I was convinced that my husband and I both liked coconut. Turns out I like coconut milk and oil (not shredded coconut) and him: nothing! Coconut milk in curried or butter chicken is soooo delicious… but he also doesn’t like curry. Difficult man. Don’t get me wrong. I still force him to eat it. I keep pretending that I forgot he doesn’t like it. I also pretend the same with spinach.

I was going to write a post about chickpeas this morning (mostly because we had this amazingly simple italian classic soup yesterday) but this morning, I found a recipe combining chickpeas and coconut milk and I just had to go in that new direction instead.

Someone else posted 17 Absolutely Delicious Ways to Cook with Coconut Milk. There, I found recipes for creamy soups (potages en français) which I’m probably going to use. I currently only have one small sugar pumpkin (which made its appearance in this post) and I bet it’d make a tasty soup! I also found recipes for convenient slowcooking, puddings and other desserts, and even whipped cream! Cool. You can also, of course, make coconut milk ice cream (this post contains 30 different recipes!).

Finally, coconut milk screams, not for ice cream, but for thai food. Here’s a recipe I love.

Thai Shrimp Noode Bowl (from frame>by>frame, quick & easy) 

For 4 servings, you need:

  • scallions
  • 2 celery stalks
  • 1 red bell pepper
  • 200 g rice vermicelli noodles
  • 2 Tbsp peanul oil
  • 1/2 C peanuts
  • 1 fresh sliced Thai chile (or not if you don’t like spicy)
  • 1 crushed lemongrass stalk (I use lemongrass powder to taste)
  • 1 3/4 C fish or chicken stock
  • 1 C coconut milk
  • 2 tsp fish sauce (I use 2 Tbsp because I like it!)
  • 350 g peeled shrimp
  • salt and pepper
  • cilentro to garnish (I use parsley because of my difficult husband)

In my words, diagonally slice the vegetables. Cook the noodles according to the package (usually just resting in a covered hot bowl of water until tender). Fry the peanuts in the oil for 1-2 min and set the peanut aside. Stir-fry the veggies for a couple minutes. Add chile, lemongrass, stock, milk and fish sauce and bring to a boil. Stir in the shrimp (cook until pink if using raw), add noodles and seasoning. Serve hot with garnishes.

Happy cooking!


Adding Sunshine To Your Life Through Sunflower Seeds

Hi Society!

Sunflower by Luethy
Sunflower by Luethy

Sunflower seeds should be part of your diet for the following reasons. Rebecca Wood wrote in The New Whole Foods Encyclopedia (my food bible) Sunflower by Luethy that they ”contain more protein than beef and 20 percent fat, most of which is unsaturated”. She adds that they are a ”good source of calcium, phosphorus, and iron, as well as vitamins E and several of the B-complex vitamins, they also contain the amino acid arginine and a trace of fluorine, which may explain the claim that they are good for the teeth. They are also rich in the cholesterol-lowering phytosterols.” Cool, eh?

I am obviously interested in this food because it has many proprieties. But also because I happen to have a ton of them in my pantry. In this post I’ll share a few recipes that I plan on trying to use them up. I’ll let you know how they turn out!

  • Sunflower Seed-Crusted Orange Roughy. Except I’ll probably end-up using a different fish for the simple reason that I doubt I can find it where I live. I might also substitute the panko breading just because I don’t buy those things. I might make a homemade alternative from old breadcrumbs.
  • Tai Chicken Pasta in SunButter Sauce. I intend to make my own sunbutter though. I found two great recipes on From The Grapevine. One’s for the sunflower seed butter and the other is for sunflower seed tahini.
  • Banana and Sunflower Seed Cookies. No foreseen substitutions.
  • Savory Kasha Loaf With Sunflower Seeds. The recipe is originally from Men’s Health but I haven’t yet been able to access the instructions. No worries. I’ll just wing it!
  • Sunflower Seed Beet Pizza. This recipe is found in Brendan Brazier’s Thrive book. I have done this vegan recipe before. It’s pretty good and very easy to make. Here are the ingredients for the crust: 2 C ground sunflower seeds, 1 C grated beet, 1/4 C coconut oil (hemp oil can be substituted), 1/2 tsp parsley, sea salt to taste. Simply mix them together and firmly pat on a pizza pan. For the toppings, leave it to your imagination!
  • Sunflower Seed Pâté. Recipe also by Brendan Brazier. Bonus: it’s raw! Process the following ingredients in a food processor (redundant a little?): 2 garlic cloves, 2 C sunflower seeds, 1/2 C walnuts, 1/3 cup hemp oil, 1/4 C orange juice, 1 tsp sea salt. I might substitute the hemp oil for coconut oil just because I like substitutions…

Have fun cooking!

Sardines For Everyone!

I love sardines because eating them is environmentally friendly and healthy for you. I read on David Suzuki Foundation‘s website that they are “rich in calcium, protein, iron, omega-3 fatty acids and other healthy minerals”. Pretty cool! I also love them because sardine cans are very affordable. I usually wait for sales and buy them when they are $0.77 per unit. You can never have too many sardine cans, right? Well, my pantry seems to disagree with that last statement. I love sardines.. but I don’t really love eating them… I usually feed them to my dog Shiloh because she deserves a healthy shiny coat.

As I mentioned last week, though, I’m planning to start eating from my pantry in order to save some money and reduce the stockpiles (of sardine cans, among other items) I have accumulated over the last years.

If you don’t have a dog (of if she’s currently on an hydrolized protein diet because you suspect she might have a food allergy), here are a few recipes to use them up. Warning: You might end up liking them for real.

Sardine Fish Cakes (recipe from Chef Michael Smith‘s Fast Flavours: 110 Simple Speedy Recipes cookbook)

For 6 large (8 small) cakes, you’ll need:

  • 2 baking potatoes, cooked until tender
  • 4 cans of sardines, drained and mashed
  • 2 green onions, sliced
  • 1 egg
  • 1 Tbsp Dijon mustard
  • freshly ground pepper
  • 1/4 C wheat germ or any flour (I personally grind my own flour made of ancient grains like Farro and/or Kamut)
  • vegetable oil
  • 1 Tbsp butter

In my own words, combine cooked potatoes, mashed sardines, sliced green onions, egg, mustard and pepper. You’re looking for a texture that will hold together when you shape the cakes. You can add flour to the mix to reach the desired consistancy, a small amount at a time. Shape the cakes and evenly coat in wheat germ/flour mixture. Add oil and butter to medium-high hot skillet. Brown cakes for 4-5 min on one side, flip them and cook for an additional 3-4 min. Ready to be eaten with your favorite tartar sauce and a garden salad!

Beer-Batter-Fried Sardines and Limes (Gourmet recipe found here)

For 1-2 servings, you’ll need:

  • 1/2 C light coloured beer
  • 1/2 tsp salt
  • 1/2 C flour
  • 3 cans sardines
  • 1 lime
  • enough vegetable oil to deep fry

In my words, heat oil in a saucepan over medium-high until thermometer indicates 375 F. Meanwhile, whisk beer, salt, and flour together. Carefully dredge and fully cover drained and dried sardines in the batter. Delicately drop small batches of sardines in the hot oil  and fry while stirring for 2-3 min or until golden brown. Transfer fried sardines onto paper towel. Fry lime wedges for 30 sec and transfer onto paper towel as well. Serve hot with your choice of sides. My husband loves fish and chips and didn’t notice he was eating sardines hehe.

*Frying oil can be reused for more frying and then upcycled into a homemade candle. I haven’t tried the candle thing yet but am planning to.

I think mashed sardines could also be great in paninis! Will have to try 🙂

Any other canned sardine recipes you like, Society?

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