Thursday, June 7, 2012

Tilapia with Coconut Curry Sauce and Coconut Jasmine Rice

Another attempt in my quest to like fish.

A definite win!  The sauce and the rice were so delicious, I didn't even mind the fish.

The coconut curry sauce is to die for.  I used sweet curry powder rather than hot curry powder, making it not too spicy.  The curry paste came through with a great, strong flavor.

I think chicken would work just as well as fish if you'd rather.  I broiled the tilapia this time around, but I think the tilapia could just as easily be grilled for this dish.

The rice.  Oh the rice.  It was plump and sweet and perfectly textured.  I strayed from my usual brown rice and tried some jasmine rice with the coconut milk, and it was a fabulous pairing with the curry sauce.

Tilapia with Coconut Curry Sauce
From Cooking Light 

1 tsp toasted sesame oil
2 tsp minced peeled fresh ginger (or 1 tsp ground ginger in a pinch)
1/2 tsp minced garlic cloves
1 cup finely chopped red bell pepper
1/2 cup chopped onions
1 tsp curry powder (I used sweet)
2 tsp red curry paste 
1/2 tsp ground cumin 
4 tsp soy sauce 
1 TB brown sugar 
1/4 tsp salt
1 (14-ounce) can coconut milk 
2 TB chopped fresh cilantro 

4 (6-ounce) tilapia fillets
Toasted sesame oil
Salt and pepper

3 cups coconut jasmine rice (recipe below)
Lime wedges

Preheat broiler or grill.

Heat oil in a large nonstick skillet over medium heat.

Add ginger and garlic to the skillet and cook 1 minute.

Add pepper and onions and cook 2-3 minutes.

Add in curry powder, curry paste, and cumin and cook 1 minute.

Add soy sauce, sugar, salt, and coconut milk.  Bring sauce to a simmer, but do not boil.

Remove from heat and stir in cilantro.

Spray baking sheet with cooking spray.

Brush fish with sesame oil and season with salt and pepper and place on baking sheet.   

Broil 7-10 minutes until fish flakes easily.

Squeeze lime wedges over fish and serve with rice and curry sauce.

Coconut Jasmine Rice
 1 (14-ounce) can coconut milk
1 1/2 cups water
1 1/2 cups jasmine rice

Add coconut milk, water and rice to rice cooker and cook until done.  

Serve hot with fish and curry sauce.

Tuesday, June 5, 2012

Peanut Butter Balls

Best snack ever.

Thanks, once again, to Alida's Kitchen.

The girls adore them (although someone under the age of 3 has a tendency to pick out the chocolate and discard the rest). 

I love them.

They can be vegan (swap out the 1 TB honey for another TB of pure maple syrup).

They take a lot of peanut butter, but are totally worth it.

Peanut Butter Balls
From Alida's Kitchen

1 cup natural creamy peanut butter
1 TB honey
1 TB pure maple syrup
1 cup rolled oats
2 tablespoons wheat germ
2 tablespoons sweetened flaked coconut
1/3 cup bittersweet chocolate chips

 Heat peanut butter, honey, syrup in the microwave until easily mixed, about 15 seconds.  Stir until blended.

In a separate bowl, mix oats, wheat germ and coconut.

Add peanut butter mixture to oat mixture and stir until incorporated.

Add in chocolate chips.

Using a cookie scoop, create 1" balls.


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