coconut milk Archives - Aggie's Kitchen

Strawberry Almond Baked Steel Cut Oatmeal

Aggie Goodman — Tue, 31 May 2016 14:49:33 +0000

This recipe for Strawberry Almond Baked Steel Cut Oatmeal was created in partnership with Bob’s Red Mill.

I’ve been wanting to make baked oatmeal for as long as I can remember. I could tell by the recipes I’ve found online that I would love it, mostly because of it’s texture. I’ve mentioned before, I’m more of a savory breakfast girl (eggs!) but I do enjoy a bowl of oatmeal or overnight oats every now and then. It’s so good for you and lucky for me, my kids love it too.

Baked oatmeal is exactly what it is – prepared oatmeal, baked instead of cooked on the stove top. I love using steel cut oats when I can, but I had a feeling that they could be tricky in a recipe for baked oatmeal because of their heartier texture and cook time. After doing a little research, I decided to follow Lisa’s method of baking steel cut oatmeal, and it turned out wonderfully.

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Tropical Overnight Oats

Aggie Goodman — Thu, 31 Mar 2016 09:43:58 +0000

This Tropical Overnight Oats recipe is a combination of muesli, pineapple, raisins, coconut and almonds…this is the kind of breakfast you can’t wait to wake up to!

These Tropical Overnight Oats were created in partnership with Bob’s Red Mill.

For the most part, I’m a savory egg and toast kind of breakfast girl. When the weather warms up though, I go through phases of cold and sweet fruit-filled breakfast cravings, specifically overnight oats like these Tropical Overnight Oats I’ve been enjoying this week. I don’t remember exactly when I started making overnight oats, but I’ve been hooked for some time now. I love saving the last of peanut butter jars for an extra special breakfast concoction that I can’t wait to dig into after I get home from the gym in the morning. Seriously so so good.

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Thai Curry Spaghetti Squash

Aggie Goodman — Mon, 29 Jun 2009 14:00:00 +0000

The other night on Facebook, a gal from my gym posted an update that she was making Thai Curry Spaghetti Squash. I instantly got a craving. It seemed like a really unusual pairing but it really hit the spot with me. I love the spice and creaminess of curry…and love even more the health benefits of spaghetti squash. I couldn’t wait to make it.

The beauty of social networking sites like Facebook and Twitter is the amount of access you have to other people all at once. I posted my need for a Thai Curry recipe and my blogging buddy Ninette from Big Bold Beautiful Food gave me a simple recipe to follow. I luckily had everything I needed on hand. In case you haven’t been over to her blog, you really should. She has an amazing talent of making everything she makes look mouthwatering. She’s always cooking different types of food and you will most definitely leave her site feeling hungry

So using some leftover London Broil and vegetables I had in the fridge, I whipped up a delicious coconut curry sauce and served it with spaghetti squash. Craving satisfied.

I can’t wait to make this again!! Thank you Ninette!!

Thai Curry Spaghetti Squash

Ingredients:

1 spaghetti squash, cooked and "shredded"
1-2 TB red pepper infused oil or olive oil with pinch of red pepper flakes
1 onion, thinly sliced
2 garlic cloves, minced
London Broil, sliced thin and cut in small pieces
1 zucchini, quarter chopped
1 squash, quarter chopped
1-2 TB red curry paste
2-3 tsp fish sauce
1 TB brown sugar
1 can lite coconut milk
juice of 1 lime
2-3 scallions, chopped
chopped cilantro

Directions:

Heat oil with red pepper in a large nonstick skillet, cook onion and garlic for a few minutes until soft. Add London Broil pieces and veggies to pan and saute. Add 1 or 2 TB curry paste to meat and veggies and mix together. Add a few splashes (about 2-3 tsp) of fish sauce and brown sugar to pan. Mix together, then add a can of coconut milk (and some water if necessary). Simmer a few minutes or until your meat is tender. Add fresh squeezed lime juice, cut scallions and chopped cilantro. Serve over spaghetti squash.

Recipe inspired by Ninette Enrique, Big Bold Beautiful Food

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

On a side note…I wanted to share with you an article on our Virtual Supper Club that was featured on Cooking Light’s Test Kitchen Secrets blog!

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Thai-Style Mahi with Coconut-Curry Broth {CEimB}

Aggie Goodman — Thu, 21 May 2009 04:34:00 +0000

I’ll have to admit, when I first saw this recipe as a pick for our Craving Ellie in my Belly group, I was a little hesitant about making it. As much as I love to cook, I have hangups about cooking certain types of food (for example…roasts and anything with yeast!). Curry is not something I am very familiar with, though I know I’ve had a few curry dishes in the past that I absolutely loved. After a little self talking, I convinced myself that this was another great opportunity to cook out of my comfort zone. I get in my share of cooking ruts and know how important it is to for me keep things interesting in the kitchen.

The ingredient list of this recipe is fairly simple, you can most likely find red curry paste in the Asian aisle of your grocery store or easily find curry powder with the spices. I went for the red curry paste. I also used some frozen mahi-mahi that I had on hand.

What a delight!
This dish was so light and tasty, my husband and I really enjoyed it. The flavor combination was perfect, I’m always happy cooking with cilantro and lime!
I will definitely be making it again…
next time will be trying this recipe with some shrimp and a little extra heat!

A big thank you to Liz over at The Not So Skinny Kitchen for choosing a recipe that I might have normally skipped over. Visit her blog along with the other members of CEimB to see their versions and variations of this great recipe!

Thai-Style Mahi with Coconut-Curry Broth

Ingredients:

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces mahi-mahi
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked whole wheat orzo or brown rice, for serving
Steamed spinach, for serving

Directions:

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the mahi with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with orzo or rice.

Recipe adapted from Ellie Krieger, The Food You Crave or Food Network

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Cooking Light week continues! See Day 4 here!

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