Spicy Shrimp with Okra

This was dinner for Perry and me last Saturday night.  Krestan had few friends over for a sleepover, so they were doing their own thing for dinner.

The shrimp was just sprinkled with a homemade Cajun spice blend (recipe follows) and then sautéed in coconut oil for a minute or so each side.  I served the meal with quinoa which had been cooked with onions, garlic, cayenne, Celtic sea salt and lemon juice.

I made the okra similar to the way my Sister's friend Priscilla taught me when she was visiting from B.C. a couple of summers ago.  It's fairly simple, but absolutely delicious!!

Here's what I did...

I sliced some onions and green chilies and chopped some garlic (Priscilla pounded the 3 in a mortar)

 Washed and chopped some okra

 Sautéed the onions, garlic and chilies in coconut oil for a few minutes

 Added the okra and continued to sauté, stirring gently until cooked (about 25 minutes), then seasoned with Celtic sea salt

 About 5 minutes before the okra was done, I sprinkled some shrimp (peeled and deveined) with Cajun seasoning

 Sautéed in coconut oil for a minute or so each side, until pink

 Served the shrimp atop the quinoa, with a lemon wedge on the side

Cajun Seasoning 

1/4 cup Celtic sea salt
1/4 cup cayenne pepper
1/4 cup paprika (smoked is nice)
1/4 cup garlic powder (not salt)
1/4 cup freshly ground black pepper
2 tablespoons onion powder (not salt)
2 tablespoons oregano
2 tablespoons thyme

Frozen Choco-Banana Coconut Treats

When I read Angela's blog this afternoon, I knew I had to make these little treats.
I'm so happy I did because they're absolutely delicious!  My photography skills (nor camera) are nowhere near Angela's level, but keep reading to see my version of her wonderful Chocolate Coconut Butter Banana Bites!!

The only changes I made were to use my Vitamix instead of a food processor, organic coconut palm sugar instead of icing sugar and 2/3 of a (100g) 70% cocoa chocolate bar instead of chocolate chips.

Here's what I did...

I put 2 2/3 cups cups of unsweetened coconut into my Vitamix

 Blended it for 45 seconds at speed #5, then increased to full speed for 15 seconds.  I was amazed to find liquid coconut after such a short period of time!

 Added 1/2 tsp. Celtic sea salt and 2/3 cup organic coconut palm sugar and blended for a few more seconds.

 
Broke up 2/3 of a 70% cocoa chocolate bar




Melted it and stirred the 2 mixtures together




dipped chunks of banana into the chocolate/coconut mixture (using a toothpick)




Then put them onto a baking sheet lined with parchment.  Then popped the sheet into the freezer for 20 minutes.




And they were done!




Yum, yum, yum!!




I had about 3/4 cup of the chocolate coconut butter left over.  Not sure what to do with it, but I'm sure Krestan will come up with some ideas :-)

Thai-inspired Pumpkin Soup

This is a soup I've been making for about 10 years.  It's incredibly versatile and never really tastes the same as the time before as I'm always adding a little something or omitting something.  Often, I throw in some veggies that I happen to have lying around, but it always seems to work out well and is a big hit when I serve it to guests or take it to potlucks.

I used to make this with acorn squash and sometimes butternut squash, but for the last couple of years I've been using pumpkin and I think I like it even better that way.  I bet it could even be made with sweet potatoes!  I've made it at different times with red, yellow, masaman and green curry paste.  I've made it with homemade chicken stock, turkey stock or pork stock.  I've even made it with bought stock in a pinch.  I've added zucchini at times, sometimes lentils or even steel cut oats.  I've also omitted cilantro when someone who dislikes it will be dining with us and I've used onions and/or shallots depending on what I have on hand.

Here's (more or less) how I make it...

I cook some pumpkin until soft

Roughly chop some onions (or shallots)

Roughly chop some garlic (8 cloves), ginger (1/4 cup) and Thai bird chilies (3-5)

 This is what the chilies look like when whole

 I sauté these in some coconut oil until softened

 This is my favourite coconut oil

 I add some Thai curry paste (red this time and about 1/4 cup)

 This is the brand I had on hand but my favourite is Mae Ploy brand

 I add a large can of coconut milk (full fat, not that horrible light stuff!)

 And I cook all of this together for about 20 minutes

 Then I add about 6 cups of homemade stock (mine was frozen in 2 cup blocks, which is why it looks so strange).  I cook this for about another 20 minutes.

 Meanwhile, I chop a large bunch of cilantro

 Then I add the cooked pumpkin to the soup

 Along with the cilantro (probably 3 cups chopped)

 Once this has cooked for about 10 more minutes, I purée the whole lot with an immersion blender

 Then I add fish sauce (this is my favourite brand) to taste (maybe 1 tablespoon)

 Sometimes I add a teaspoon or so of tom yum paste (most brands have MSG so don't use if there are those with sensitivities).  I also add 1 tablespoon organic coconut palm sugar for a slight sweetness

 

To balance the soup, I add some tamarind paste (for sourness)

 

I use about a tablespoon (dissolve it in 1/4 cup hot water) but the juice of a lime can be substituted if you can't find it!

 Pour into a bowl and enjoy!

Ingredients for Thai-inspired Pumpkin Soup


3 large shallots or 1 large Vidalia onion, chopped
1/4 cup fresh ginger, roughly chopped
8 garlic cloves, roughly chopped 
3-5 Thai bird chilies, roughly chopped
1/4 cup red curry paste (up to 1/2 cup depending on the paste)
1 large or 2 regular cans of full-fat coconut milk
6 cups homemade stock (veggie, chicken, turkey, pork or beef will work)
3 cups cilantro, chopped
3 cups cooked pumpkin
1 tablespoon tamarind paste or juice of 1 lime
1 teaspoon organic coconut palm sugar (or honey or coconut nectar)
1 tablespoon fish sauce
1 teaspoon tom yum paste (optional)






 

Fennel, Arugula and Orange Salad with Miso-Lime Dressing

I made this salad a couple of weeks ago and have been meaning to write about it.  It is quite similar to a salad I've been making for years, but that one doesn't have miso in the dressing and has pomegranate seeds sprinkled on top.  Had I had any pomegranate when I made this one, I definitely would have added them and will do the next time I make it.  Regardless, this is a 'keeper' and I plan to make it again soon.  The miso in the dressing adds a wonderful flavour.  I used this recipe.
  Unfortunately, I was unable to find blood oranges, but regular navel oranges worked just fine.

Here's what I did...

Put about 3 cups of arugula on each plate

 Using my mandolin, shaved fennel and red onion on top of the arugula

 Removed the peel and pith from a couple of oranges, sliced them and added to the plates

Used a microplane to finely grate ginger into a bowl 

Added miso, lime juice, Celtic sea salt, coconut nectar and Extra-Virgin olive oil.  Whisked this mixture together until smooth.

Topped salads with dressing and sprinkled with finely sliced mint and chopped cashews.  Yum! :-D

Pumpkin & Pistachio Crunch

 

This recipe is the result of a challenge given to me by my Sister.  She told me about a snack she had tried and really enjoyed and asked me if I could recreate it.  I didn't write down the details, just listened to her explanation, so the first time I made this I forgot the sesame seeds, only adding them at the end.  This meant that they weren't really incorporated into the mixture properly.  I tried again on Thursday and think this batch worked out a little better.  
I did end up trying the original and although it was interesting, I think I liked mine a bit better because I didn't add any spices other than Celtic sea salt and cayenne.  I really don't think it needs anything more.  I'll probably play around with it in the future, perhaps using different nuts and/or seeds.  I'm thinking chia seeds would be fantastic in this!! 
Here's what I did...
 

 Preheated the oven to 300F and spread out 1 cup of raw pistachios on a parchment-lined cookie sheet.  Roasted them for 20 mins.

 Did the same with 1 cup raw pumpkin seeds on a separate cookie sheet.  Meanwhile, in a dry pan I toasted 1/4 cup of sesame seeds (shaking constantly to prevent scorching).

 Once they were done and cooled slightly, I mixed all the nuts and seeds with 3 teaspoons of maple syrup, 1/2 teaspoon Celtic sea salt and 1 teaspoon (heaping) of cayenne.  

 Popped it all back into the oven for 25 more minutes (until dry-ish).

Added about 1/2 cup goji berries and allowed it all to cool before sealing in an airtight container.