Saturday, 20 August 2011

Coconut Love

Top 2 favorite Friday foods: Pizza or....Indian!  I wasn't feeling pizza yesterday, so Indian it was!
That was a good call. A really good call.
Coconut Lentil Curry Stew
2 T. curry powder
1 T. turmeric
1 tsp. paprika
1/2 tsp. cinnamon
1/2 tsp. all spice
1 T. canola oil
1/2 c. onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
4 cloves garlic, chopped
1 c. red lentils
4 c. water
3/4 c. coconut milk
1 tsp. salt
toasted coconut (to sprinkle on top)
In a pan, combine all of the spices and heat over medium heat. Let the spices heat up until you can smell them, and they start to smoke slightly. Remove from heat, and set aside.
In a large pot, heat the canola oil and then add the onion, celery, carrot and garlic. Cook for about 5-10 minutes over medium heat until soft and slightly browned. Add the lentils and water, reduce heat and let simmer for about 30 min until lentils are soft. Stir in the coconut milk and salt. Simmer for a few more minutes, and keep warm until you're ready to eat!
Which will be immediately.
Moving was Friday after all, so what's a girl to do with extra coconut milk and some free time? Make blondies obviously! You must be prepared for these...
Your nose is about to get happy. Very happy. Maybe even happier than your lentil-filled stomach.
This may will be the most amazingly wonderful smell that you have ever experienced. I'm serious. I was not expecting such a result when I opened the door to pull these beautiful, creamy golden babies out of the oven, but it nearly knocked me off my feet! So prepare yourself. There's a tsunami of rich, nutty, sweet, buttery goodness heading your way. (Watch out. It may cause you to consume the entire pan.)
I want to smell this smell for the rest of my life. 24/7. All day long.
Chewy Coconut Blondies
1/4 c. butter, melted
1/2 c. coconut milk (canned, not the So Delicious variety)
3/4 c. brown sugar, packed
1 tsp. vanilla extract
1/4 tsp. salt
1 c. flour
1/2 tsp. baking powder
1 egg
1/4 shredded coconut
Preheat oven to 350.  Grease a, 8x8 inch glass pan with butter.
Combine the melted butter, coconut milk and brown sugar in a bowl. Stir until well mixed and smooth. Add the vanilla and salt.  Add the flour and baking powder, and stir until well combined.  In a separate bowl, beat the egg slightly and then mix into the batter. Pour batter into prepared pan.  
Sprinkle shredded coconut over batter. Using a butter knife, swirl in the coconut.  Bake for about 25-30 minutes, until golden brown around the edges.
Remove from oven and let cool. 
Next challenge: Figure out how to bottle this smell.

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