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Coconut Milk, Not All Are Created Equal

September 21, 2013 Leave a comment

I’m not receiving any royalties for this endorsement.  I’m not a professional.  I just love food.  Sometimes, too much.

I like curry.  I make curry.  It is good.  It requires coconut milk.  I’ve tried several different brands of milk and so far, none compare to this one:

yummy coconut milk

yummy coconut milk

This is not the type you drink straight or use on cereal.  It’s pretty dense and concentrated, in my opinion.  Although, I have diluted this with 2 cans of water to make my own milk for cereal because I’m lactose intolerant.  You don’t want to know what happens when I have straight cow’s milk.

So, next time you make curry, use this good stuff.

 

 

Categories: In the Kitchen, Uncategorized Tags:

Banana Chocolate Chip Cranberry Bread Recipe using Alternative Flour Mix


I ventured into new territory in recent weeks.  I have not been diagnosed with celiac or have jumped on the gluten-free bandwagon or anything but in my fleeting current OCD, guilty-health-conscious-neurotic season (if that makes any sense at all), I decide to try some alternative flours.  Here’s a new recipe I threw together after reading a bit on alternative flours.  Granted this uses a little of regular white flour, I literally just mixed this stuff together and it turned out pretty good.  Why don’t you try it and see?  Let me know what you think.  I bet it wouldn’t make much difference if you replace the white flour with another flour.  But then again, I’m no scientist or chemist and I certainly am not looking to give you the chemical breakdown as to what might happen if you do.  It might flatten the bread a bit.  It might make it more moist or fluffier if you use more rice flour.  I really don’t know at this point.  It just came out good the fist time.  It past my kids’ palette.  They didn’t notice anything different.  Neither did our bible study group.  Also, I’m an “eyeball it” type cook, so I estimate a lot.  A pinch here, a pinch there.  A scoop of this and that.  I tried to be aware of what my measurements were this time so I could duplicate and share it if it came out good.  I think that’s the full list.  I hope it’s right.  Hey, it’s a free recipe, right? It’s all trial and error for me.

4 medium to large ripe bananas

3 eggs

1/2 c. melted butter (or coconut oil)

2/3 c. sugar

1 heaping tsp each baking soda and baking powder

1/2 c. each white flour, wheat flour, rice flour and soy flour

1 c. chocolate chips

1.5 c. fresh cranberries (or maybe you can try 1 c. dried)

Mash the bananas. Mix in next 3 ingredients. Then the baking soda and powder. Then the flours all at once. Then the chocolate chips.  Lastly the cranberries. I guess if you are using dried cranberries, you can add them at the same time as the choco chips.  Mix and split pour into 2 loaf pans.  bake 350 for 50-60 minutes. check for browning at about 45 minutes. If it’s too brown already and the middle still looks raw, lightly cover with foil and continue to bake and check every 5 minutes until center is done.  Just like any other quick bread.  And done. hope it’s good!

If I were ahead of my game, I would have taken a picture of my bread before it was eaten to complement this post .  But alas, I fall short, again.  Maybe next time.