Tag Archives: coconut milk

WARNING: MONSTER POST—Steamed Mussels three ways: Butter & Garlic, Curry, Spicy Coconut

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My husband brought home a big box of live mussels on Thursday and I started planning the best way to cook them up this weekend. When I went to open them I noticed that their expiry date was the same day that Gen had bought them, two days before. Well, in an ignorant and hopeful moment, I opened the container and tested the mussels for liveliness. Unsuccessful. Time of confirmed death, 5:00pm. Gen immediately called Costco about the possibility of an exchange for mussels that haven’t already expired and they agreed! Problem: they close at 6:00pm. So, my wonderful husband who was desperate for some mussely goodness hustled his butt down to Costco, they took in our dead mussels and gave us a brand new batch and I went to work preparing them three ways! This was a delicious treat for us and we happily have some leftovers to munch on today (pluck the leftover mussels out of their shells, seal in a tupperware and eat cold, or just warmed the next day. They can get quite hard if you heat them too much the next day). The Butter & Garlic batch has a little kick from some apple cider vinegar, Gen went WILD for these, possibly because they were the first batch. He slurped back the sauce from his bowl, my bowl, and the pot. The Curry & Kale mussels are simple and tasty. The kale soaks up the curry flavours wonderfully. The Spicy Coconut version was the big winner. Coconut milk enhances the sweetness of the mussels while the chili flakes and chilis add a kick to balance it out. Winner, winner, mussel dinner. 

I’ve put the recipes and a special mussel eating tip behind the jump so that my front page is manageable to scroll!

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Coconut Hot Grains with Toasted Walnuts

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Coconut for breakfast again! This time, its a hardy breakfast of hot grains (Red River Cereal) and quinoa. I topped this breakfast off with toasted walnuts, some skim milk and a drizzle of honey… ok I topped mine with a sprinkle of sugar but only because I have a terrible cough right now and was up at 4am nursing it with some milk and honey and I didn’t want to have another dose, I was honeyed-out. Anyway, this is a rich and extremely filling breakfast. This recipe makes quite a bit, but it refrigerates well, so have some tomorrow too!

Coconut Hot Grains with Toasted Walnuts

Ingredients

  • 1 cup Red River Cereal (or your favourite hot grain cereal)
  • 1/4 cup quinoa
  • 2 cans coconut milk (recommend one full-fat can and one light)
  • pinch of salt
  • 1 cup shelled walnuts
  • skim milk to drizzle
  • honey, brown sugar, white sugar, etc. to top

Directions

  1. Combine cereal, quinoa, salt, and coconut milk in a medium-sized pot. Bring to a boil, stirring frequently.
  2. Turn heat to medium-low, let the cereal cook for 10 minutes, stirring often. Cover and remove from heat, allow to sit while you toast the walnuts.
  3. Heat a frying pan over medium-high heat. Add walnuts to the hot, dry pan and toast, watching constantly and stirring frequently, until walnuts start to brown and they smell toasted, about 5 minutes. You can also lay the walnuts on a cookie sheet and toast in an oven at 375°F for 5-10 minutes until they smell toasted.
  4. Scoop some cereal in a bowl, top with walnuts, milk, and honey. Gobble!

Green Curry Bowls

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This was the curry that I made all the time before I discovered my Amazing Curry. Gen used to demand I make it whenever guests came over. It started with chicken, then tofu, then beef. It is adjustable, simple, and easy. It starts with a protein, coconut milk, and green curry paste (I use Cock Brand…). It is so simple and can have any veggies added to it. I typically add broccoli, green beans, red and/or yellow peppers, and a squirt of lime. But I’ve definitely tried brussels sprouts, potatoes, green peppers, carrots, cabbage, asparagus, etc. It is versatile.

Green curry delight.

I am going to give you the base for this curry and you should feel free to adjust as desired. It is an awesome, easy recipe.

Green Curry

Ingredients

  • 2 cans coconut milk
  • 2 chicken breasts cubed /or/ 1.5 lbs cubed beef /or/ 1 block of firm tofu cubed
  • 1-2 tbsp green curry paste (Cock Brand or whatever you prefer)
  • 2 heads of broccoli chopped
  • 1 large pepper chopped
  • 1 large leek, white part only, sliced
  • 3 fresh basil leaves
  • 1 lime
  • quinoa

Directions

Getting ready to cook. That's the good curry paste there. Leeks for life!

  1. Cube your protein, brown in a large pot with some coconut oil or other favourite oil. Add a tbsp of curry paste to start.
  2. Pour in your two cans of coconut milk.
  3. Chop your veggies, rinse the leek clean.

Ready for the pot!

4. Add the leeks and broccoli to the meat and coconut milk. These two take the longest to cook. (If you are using other veggies, make a call on how quickly they will cook through and time them accordingly) ALSO: At this point taste the curry to see if you need to add another spoon or two of curry paste. We worked ourselves up from 1 tbsp to almost 3 over the years.

First round of veggies.

5. Cook for about 5 minutes, until broccoli is tender-crisp. Add basil and peppers and allow to cook for a couple of minutes.

6. Serve over quinoa, rice, steamed veggies, etc. with a squeeze of lime.

Yummy.