COCONUT MANGO PUDDING

I picked up a rotisserie chicken from the supermarket for dinner, and the kids from school, after their activities and clubs were finished.
I planned to meet friends at a local yoga studio, Urban Asana, to try an aerial yoga class for the first time, but before I gamely threw my yoga mat over my shoulder and walked to the studio, I made this Coconut Mango Pudding. My husband and I chatted and caught up on the events of the day, as I chopped and cooked and poured and cooled.
Although I had difficulty trusting I wasn't going to crash to the ground, and as uncoordinated and ungraceful as I was, it was a really great experience, and one I would definitely repeat for the novelty, but probably not how I would regularly choose to practice.

Amber at Urban Asana Yoga

COCONUT MANGO PUDDING

1 cup ripe mango, cut into small cubes
1/2 cup sugar
2 tablespoons plus 1 teaspoon of cornstarch
pinch of salt
3 eggs
1 (13 ounce) can of coconut milk

Combine sugar, cornstarch and salt in a medium saucepan. Add eggs and coconut milk, and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens, about 3 to 4 minutes.
Remove from heat. Gently mix mango into pudding. Pour into small custard cups or decorative bowl. Cover, and refrigerate until cool.
Decorate with toasted coconut and/or extra mango before serving, if desired.
Enjoy!

Recipe adapted from The Morning News
April 2004

ANZAC BISCUITS

Commemorating ANZAC day.

ANZAC BISCUITS

2 1/4 cups rolled oats
2 cups unsweetened shredded coconut
1 1/2 cups flour
1 cup sugar
1/3 cup boiling water
1 1/2 teaspoons baking soda
10 1/2 tablespoons unsalted butter
3 tablespoons golden syrup

Heat oven to 350F.
Whisk oats, coconut, flour and sugar in a bowl. Stir water and baking soda in another bowl. Melt butter and syrup in a 1 quart saucepan over medium heat, add baking soda mixture. Stir wet ingredients into dry to make a thick dough. Drop cookies onto parchment paper lined baking sheets by the tablespoonfuls. Bake until golden, 10 to 12 minutes.
Enjoy!

Recipe adapted from Saveur, Number 162
www.saveur.com/‎ 

CARROT COCONUT SOUP and TOMATO SOUP and SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL

This has been a particularly long, ferocious winter, with the kids missing many days of school due to the inclement weather and hazardous road conditions. There were lots of days spent inside our warm, cozy house. Icy, snowy days when I made pots of wonderful, steaming hot soup.
Even though there is no more awful weather in the forecast, it is still one of my favorite comfort foods.

CARROT COCONUT SOUP

1/4 cup unsalted butter
1 pound carrots, peeled and chopped
1 onion, chopped
salt and freshly ground black pepper
2 cups chicken broth
1 can unsweetened coconut milk
2 tablespoons Thai-style chili sauce
fresh cilantro leaves (for serving)

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, about 15 to 20 minutes. Stir in broth, coconut milk and the chili sauce. Bring to a boil, reduce heat and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40 to 45 minutes.
Let soup cool slightly, puree with an immersion blender. Season to taste with salt and pepper.
Divide soup among bowls, garnish with cilantro.
Enjoy!

Recipe adapted from Bon Appetit
http://www.bonappetit.com/recipe/carrot-coconut-soup

TOMATO SOUP

1 tablespoon olive oil
2 tablespoons butter
2 onions, chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon smoked sweet paprika
salt and freshly ground black pepper
2 tablespoons tomato paste
2 cups chicken broth
1 can (28 ounces) crushed San Marzano tomatoes

In a medium pot, heat the olive oil over medium-high heat. Melt 2 tablespoons of butter into the oil, then add the onions, garlic, thyme and paprika. Season with salt and pepper. Partially cover the pot and cook until the onions and garlic are softened, about 10 minutes. Stir in the tomato paste, continue stirring until fragrant, about 2 minutes. Add the stock and tomatoes, reduce heat and simmer until cooked through.
Enjoy!

Recipe adapted from Rachael Ray, December 2013
www.rachaelray.com/‎

SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL

3 tablespoons olive oil
1 leek, chopped
1 bay leaf
1 cup green split peas, rinsed
4 cups chicken broth, divided
1 cup frozen petite green peas, thawed
5 tablespoons chopped fresh dill, divided

Heat oil in a heavy large pot over medium-high heat. Add leek and bay leaf. Saute until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 3 1/2 cups chicken broth, bring to a boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat.
Add petite peas and 4 tablespoons dill. Puree until smooth, using an immersion blender, adding more broth, if desired. Season to taste with salt and pepper.
Ladle into bowls, sprinkle with remaining dill.
Enjoy!

COQ AU RIESLING and PANANG CHICKEN CURRY and ROASTED MOROCCAN CHICKEN and CHICKEN SPAGHETTI

In 1992, chicken consumption surpassed that of beef in the United States. Chicken is extremely versatile - roasted, added to currys and casseroles, it mixes well with many flavors in many dishes for a quick and easy dinner.
Chicken is eaten in every country, including Antarctica, and has even been eaten in Outer Space.
http://wiki.answers.com/Q/When_did_chicken_consumption_pass_beef?#slide=4
Enjoy one of these effortless, simple, uncomplicated recipes where chicken is the star.

COQ AU RIESLING

3 pounds of chicken breasts, cut into cubes
salt and freshly ground black pepper
1/4 cup canola oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 shallots, chopped
1 1/2 cups riesling wine
1 1/2 cups chicken stock
3 rosemary sprigs
2 tablespoons unsalted butter
2 tablespoons olive oil
8 ounces mushrooms, sliced
1/2 cup creme fraiche
2 teaspoons fresh lemon juice
fresh parsley, chopped, for garnish

Heat oven to 300F.
Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate, cook the remaining chicken, then pour off the fat and wipe out the casserole.
Heat the remaining 2 tablespoons of canola oil in the casserole. Add the onion, carrot, celery and shallots and cook over moderate heat, stirring, until the vegetables are softened and lightly browned, about 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.
Nestle the chicken in the casserole, cover and braise in the oven for 1 hour, until tender.
Meanwhile, in a very large skillet, melt the butter in the olive oil. Add the mushrooms and cook over high heat, without stirring, until well browned, about 5 minutes. Season the mushrooms with salt and pepper and cook, stirring, until tender, about 3 to 5 minutes, add to the chicken.
Whisk in the creme fraiche and lemon juice, simmer for 3 minutes.
Garnish with parsley and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2013
www.foodandwine.com/recipes‎

PANANG CHICKEN CURRY

1 1/2 talbespoons olive oil
1 1/2 pounds of chicken, cut into cubes
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, minced
1/4 cup peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon sambal oelek
1/2 cup water
1 can light coconut milk
4 kaffir lime leaves
1 tablespoon brown sugar
1 1/2 cups of peeled, sliced carrots

Heat oil in a large skillet over medium-high heat. Add chicken, shallots, ginger and garlic, cook until chicken and shallots are tender, about 8 to 10 minutes. Add peanut butter, turmeric, cumin and samba oelek, stir until fragrant, 1 to 2 minutes.
Whisk in water then coconut milk, lime leaves and brown sugar, bring to a simmer.
Season the sauce with salt. Add carrots and simmer over medium heat until carrots are tender, occasionally stirring, about 12 to 15 minutes. Season to taste with salt.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes‎

ROASTED MOROCCAN CHICKEN

2 teaspoons paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
salt and pepper
1 whole chicken

Heat oven to 425F.
In a small bowl combine the paprika, ginger, coriander, cinnamon, cumin, 1 teaspoon of salt and pepper to taste.
Place the chicken, breast side up, in a roasting pan. Rub with 1 tablespoon of olive oil and the spice mix, making sure to get under the skin and in the cavity.
Roast for 55 minutes to an hour, or until the chicken is cooked through.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2013
www.rachaelraymag.com/recipes/‎

CHICKEN SPAGHETTI

3/4 stick butter
1 cup celery, chopped
3/4 cup chopped onion
2 tablespoons minced garlic
1 small can of tomatoes, chopped
1 cup chicken broth
2 teaspoons chili powder
1 can rotel tomatoes
1 cooked chicken, remove skin and chop the meat
10 ounces velveeta, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 pound of spaghetti, cooked
salt and freshly ground black pepper to taste
1 1/2 cups grated cheddar cheese

Heat oven to 350.
Melt the butter in a pan. Saute the celery, onion and garlic until wilted. Mix with the tomatoes, chicken broth, chili powder, rotel chicken, velvet, soups and spaghetti, Season to taste with salt and pepper. Spread in an 11 by 14 inch baking dish.
Sprinkle with grated cheddar cheese, bake for 45 minutes.
Enjoy!

SWEET POTATO COCONUT SOUP and SPICED BUTTERNUT SQUASH SOUP

I served both of these lovely soups at dinner parties, where wonderful friends were gathered. I was excited to share my affection for squash and sweet potatoes, especially when they are blended into luscious soups.
It's fun and delicious to top the soups with whatever you have on hand - herbs, cheeses, yogurt, or in this case, creme fraiche and harissa, for an extra shot of flavor and interest.

SWEET POTATO  COCONUT SOUP

1 1/2 tablespoons oil
1 onion, chopped
1 tablespoon of fresh ginger, grated
pinch of red pepper flakes
3 cups chicken stock
1 1/2 pounds of sweet potatoes, peeled and cut into cubes
1 1/2 cups of coconut milk
1 tablespoon of clover honey
large pinch of ground cinnamon

Heat oil in a saucepan over medium heat. Add onion and ginger, cook until soft, 5 minutes. Add red pepper flakes and cook for 30 seconds. Add stock and water, bring to a boil. Add sweet potatoes, bring to a simmer. Cook until potatoes are soft, 20 to 30 minutes. Cool for 10 minutes.
Process with an immersion blender until smooth.
Simmer over low heat. Whisk in coconut milk, honey and cinnamon.
Cook until warmed through. Season to taste with salt and pepper.
Enjoy!

SPICED BUTTERNUT SQUASH SOUP

SPICE BLEND
1 teaspoon ground ginger
1 tespoon ground turmeric
1 teaspoon ground white pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
SOUP
1 onion, chopped
1 1/2 tablespoons olive oil
salt
2 pounds butternut squash, peeled, seeded and cut into cubes
2 tablespoons tomato paste
2 cups water
2 cups chicken broth
1/2 cup creme fraiche
1/4 pound aged gouda, shredded
harissa
freshly ground black pepper

MAKE THE SPICE BLEND
In a small bowl, combine all of the ingredients.
MAKE THE SOUP
In a large heavy pot, toss the onion with the olive oil and 1 teaspoon of salt. Cover and cook over moderately-low heat, stirring occasionally, until the onion is very soft, about 10 minutes. Stir in the squash, cover with a lid and cook for 20 minutes.
Add the tomato paste, 1 teaspoon of the spice blend and the water to the pot, and bring to a boil. Reduce the heat and simmer until the squash is tender, 20 minutes. Let cool.
Working in batches, puree the soup in a blender, or use an immersion blender. Add the creme fraiche, 3/4 of the cheese and 1 teaspoon of the harissa to the last batch. Return all of the soup to the pot and season with salt and black pepper. Serve the soup, passing the remaining cheese and more harissa at the table.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

THAI PUMPKIN AND CHICKEN CURRY

Sometimes I am just in the mood for a good curry. I love the combination of flavors in this wonderful, flavorful, crave quenching dish.

THAI PUMPKIN AND CHICKEN CURRY

2 tablespoons oil
3 tablespoons Thai green curry paste
1 1/2 cups coconut milk
500 grams of pumpkin or 1 acorn squash, peeled and diced
500 grams of boneless chicken, cubed
chopped basil leaves for garnish

Heat the oil in a large, heavy saucepan and stir in the curry paste. Saute for 1 minute to bring out the flavors.
Add 1/2 cup coconut milk, then add the pumpkin. Simmer for 10 minutes. Add the chicken and remaining 1 cup of coconut milk. Cover and simmer until cooked through, 15 to 20 minutes.
Serve garnished with fresh basil.
Enjoy!

Recipe adapted from Foodtown Magazine
www.foodmag.co.nz/‎

THE BICICLETTA and RICOTTA APRICOT AND CRISP PROSCIUTTO TARTINE and CAMBODIAN GAZPACHO and SHRIMP WATERMELON SALAD and LEMON LAMB LOLLIPOPS WITH CHICKPEA PUREE and COCONUT CORN ICE CREAM WITH BROWN SUGAR SYRUP AND PEANUTS

My husband and I first developed the "Appetizer Crawl" while we were on vacation in Las Vegas, many years ago. There are so many incredible restaurants there, and we usually stay a very short time, so rather than spend the entire evening dining at just one place, we walked and ate our way along the strip, choosing small portions at each restaurant.
We decided to incorporate this theme at a recent dinner party, and made multiple small plates, rather than one larger entree.
This is one of my favorite dinner menus ever, but the guests, their witty repartee, and noises of appreciation was what really made night a memorable one.

THE BICICLETTA

ice cubes
2 ounces campari
1 1/2 ounces dry white wine
1/2 ounce club soda
lemon slice for garnish

Fill wineglass with ice. Add campari, wine and soda, stir to mix. Garnish with lemon slice.
Makes one.
Enjoy!

Recipe adapted from Bon Appetit, May 2008
www.bonappetit.com/recipes‎

RICOTTA APRICOT AND CRISP PROSCIUTTO TARTINE

2 tablespoons olive oil
4 fresh apricots, pitted and halved, each half cut into thirds
salt
baguette, sliced and lightly toasted
4 slices of proscuitto
1/2 cup ricotta, at room temperature
freshly ground black pepper
6 to 8 mint leaves, roughly torn

Heat broiler, brush apricots lightly with olive oil and season with salt.
Place apricots on a cookie sheet and cook until just tender.
Swirl 2 tablespoons olive oil in a medium pan set over medium high heat. Once hot, add prosciutto and cook until darkened in spots, less than 1 minute per side.
Transfer to a paper lined plate.
While baguette slices are warm, spread generously with ricotta. Top with proscuitto and apricots. Garnish with oil, salt, pepper and mint.
Enjoy!

Recipe adapted from The Wall Street Journal, June 2013
online.wsj.com/public/page/magazine-food.html‎

CAMBODIAN GAZPACHO

1 carrot shredded
4 tablespoons white balsamic vinegar
pinch sugar
pinch salt, plus more to taste
1 16 ounce can tomato juice 
2 English cucumbers, roughly chopped
2 red bell peppers, seeds and stems removed
3 tomatoes, roughly chopped
1/2 jalapeno, seeds removed
10 basil leaves, stems removed
4 tablespoons rice wine vinegar
freshly ground black pepper
20 cilantro leaves, stems removed

In a small bowl, combine carrot, vinegar, sugar and salt. Set aside for 1 hour.
In a blender, combine tomato juice, cucumbers, bell peppers, tomatoes, garlic, jalapeno, basil and rice wine vinegar. Pulse until slightly pureed. Add salt and pepper to taste and additional vinegar as desired.
Divide gazpacho evenly among bowls or serving glasses. Top each with pickled carrot and cilantro.
Enjoy!

Recipe adapted from Shape Magazine, September 2012
www.shape.com/healthy-eating/healthy-recipes‎

SHRIMP WATERMELON SALAD

2 lemons
1/4 watermelon, rind removed, diced
salt and freshly ground black pepper to taste
1 tablespoon finely chopped sweet onion
3 tablespoons of mayonnaise
2 tablespoons finely chopped celery
1 pound peeled and deveined, cooked shrimp
2 tablespoons fresh tarragon
salad greens

Grate zest from lemons to equal 1 tablespoon. Cut lemons in half, squeeze juice from lemons to measure 3 tablespoons.
Place onion in saute pan with a little butter or cooking spray, cook until tender. Stir in mayonnaise, celery, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice. Stir in shrimp and tarragon. Season with salt and pepper to taste.
Place arugula and cubed watermelon on individual plates, sprinkle with remaining 2 teaspoons of lemon zest and 2 tablespoons of lemon juice. Season with salt and pepper to taste, top with shrimp mixture.
Enjoy!

Recipe adapted from Southern Living, August 2012
www.southernliving.com/food/kitchen-assistant/‎

LEMON LAMB LOLLIPOPS WITH CHICKPEA PUREE

1 to 2 racks of lamb, cut into individual chops
salt and freshly ground black pepper to taste
6 tablespoons olive oil
4 cloves of garlic, finely chopped
3 tablespoons finely chopped fresh rosemary
1 lemon, juiced
1/2 cup finely chopped onion
2 tablespoons fresh thyme leaves
1 tablespoon tomato paste
1 cup chicken stock
2 cans chickpeas, rinsed
1/2 cup grated parmesan cheese
2 bunches kale leaves
freshly grated nutmeg

Season the lamb chops with salt and pepper. In a small bowl, combine 2 tablespoons of olive oil, 2 cloves of garlic, the rosemary and the lemon juice.
Coat the chops with the marinade and let stand at room temperature for 15 minutes.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and thyme, season with salt and pepper. Cover the pan and cook, stirring, until the onion is softened, 6 to 7 minutes. Stir in the tomato paste. Add the stock and bring to a low boil. Transfer the mixture to a food processor, reserve the saucepan. Add the chickpeas and cheese to the food processor, puree. Spoon the mixture into the reserved saucepan, cover and keep warm over low heat.
Position a rack in the uppermost part of the broiler and preheat to high. Broil the chops, turning once, for 6 to 8 minutes.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add 2 cloves of garlic and swirl for 1 minute. Add the kale and cook until wilted, 3 to 5 minutes, season with salt, pepper and nutmeg.
To serve, top the chickpea puree with a chop, serve with the greens.
Enjoy!

Recipe adapted from Everyday with Rachael Ray, March 2013
www.rachaelraymag.com/recipes/‎

COCONUT CORN ICE CREAM WITH BROWN SUGAR SYRUP AND PEANUTS

BROWN SUGAR SYRUP
2 teaspoons coriander seeds (I could only find ground coriander seeds)
1 cup dark brown sugar
1/2 teaspoon whole black peppercorns
salt
ICE CREAM
6 ears of corn, husked
2 14 ounce cans of unsweetened coconut milk
3/4 cup condensed milk
1 teaspoon salt
GARNISHES
1 cup salted, roasted peanuts, coarsely chopped
finely grated lime zest

BROWN SUGAR SYRUP
Toast coriander seeds (or ground coriander) in a small dry skillet over medium heat, stirring often, until fragrant, 1 to 2 minutes. Transfer to a cutting board, crush with a mortar and pestle (if not already ground).
Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Add coriander and peppercorns, season with salt. Bring to a simmer over medium heat. Simmer, swirling pan occasionally and brushing down sides with a wet pastry brush, until slightly thickened, about 5 minutes. Let cool. Strain, cover and chill.
ICE CREAM
Cut the corn kernels from the cobs into a large bowl, reserve cobs. Heat coconut milk in a large saucepan over medium heat until almost simmering. Add grated corn, corn cobs and condensed milk, cook, stirring occasionally, until mixture barely begins to simmer, about 5 minutes. Remove from heat, cover and let steep for 1 hour. Discard cobs.
Strain corn mixture through a fine mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible, discard solids. Whisk in salt. Cover corn ice cream base, let chill for at least 4 hours or overnight.
Process ice cream base in an ice cream maker according to manufacturers instructions. Transfer to an airtight container, cover and freeze for at least 3 hours and up to 1 week.
GARNISHES
Spoon some syrup in the bottom of the bowl, scoop ice cream on top. Garnish with peanuts and lime zest.
Enjoy!

Recipe adapted from Bon Appetit, August 2012
www.bonappetit.com/recipes‎

RIESLING SANGRIA and CHERRY TOMATOES STUFFED WITH MARINATED FETA and SHRIMP AND SCALLOPS WITH LEMONY SOY and TWO POTATO SALAD WITH CREME FRAICHE and BAKED BEANS WITH BACON BREADCRUMBS and BLUEBERRY FIELDS SALAD and FRENCH COCONUT PIE

We take a camping trip with friends and their families every year, booking a group camp site months in advance, planning meals and looking forward to the weekend we get to spend in the beautiful Ozark National Forest, with some of the most fabulous people we know.
We take turns laying meals out on the picnic tables, and when it's our time for our shift, you can bet I have prepared as much in advance as I am able to. Nothing is better than the smell of the campfire, eating outdoors, and not spending all of my time cooking. My husband smoked ribs this year, and I blended a cocktail, prepared a couple of appetizers, mixed up a salad and two other side dishes and baked a pie.
Between the discovery of our "instant" tent - which literally pops up in a matter of minutes, my casual camp cooking style, and the fact that the kids all play from morning until night, it has become one of the most pleasant and relaxing vacations we take.

RIESLING SANGRIA

1 (750ml) bottle of riesling
1 1/2 cups of white cranberry-peach juice
1/2 cup peach schnapps
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon vanilla extract
2 (1/2 inch thick) lemon slices
2 (1/2 inch thick) orange slices
2 fresh peaches, cut into wedges
10 fresh raspberries
3 cups of ice cubes

Mix the wine, white cranberry-peach juice, schnapps, lemon juice, sugar and vanilla in a large pitcher. Stir in the lemon slices, orange slices, peaches and raspberries.
Chill, covered, overnight. Stir in the ice and serve.
Enjoy!

Recipe adapted from Add Another Place Setting, Recipes from the Junior League of Northwest Arkansas
www.amazon.com › ... › Regional & International › US Regional‎

CHERRY TOMATOES STUFFED WITH MARINATED FETA

1 7 to 8 package of feta cheese, cut into 1/2 inch cubes
2 tablespoons olive oil
1 tablespoon shallot, finely chopped
1 teaspoon chopped fresh oregano
1 pound of cherry tomatoes
12 pitted kalamata olives, halved lengthwise

Toss cubed feta, oil, shallot and oregano in a small bowl. Season to taste with salt and pepper. Cut 12 tomatoes crosswise in half, scoop out tomato pulp with small spoon or melon baller. Place tomatoes cut side up, on a serving plate. Sprinkle with salt and pepper.
Place a piece of marinated feta, and an olive half in each cherry tomato. Drizzle with additional olive oil if desired.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

SHRIMP AND SCALLOPS WITH LEMONY SOY

1 1/2 cups soy sauce
1 cup mirin
1 cup sake
2 lemons, thinly sliced
2 jalapenos, thinly sliced
1 pound shrimp, shelled and deveined
1 pound scallops

In a dish, combine the soy sauce with the mirin, sake, lemon slices and jalapenos.
Thread the shrimp and scallops onto skewers and add them to the marinade, turning to coat.
Refrigerate for 30 minutes, turning once halfway through, then drain.
Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes.
Enjoy!

Recipe adapted from Food and Wine, June 2012
www.foodandwine.com/‎

TWO POTATO SALAD WITH CREME FRAICHE

1 1/2 pounds of small red potatoes, halved
1 1/2 pounds peeled sweet potatoes, cut into 1 inch pieces
3 tablespoons white vinegar
3/4 cup creme fraiche
1/4 cup chopped fresh chives
salt and freshly ground black pepper to taste

Place potatoes in a large saucepan, cover with water, bring to a boil, reduce heat and simmer for 18 minutes, or until tender.
Drain. Place potatoes in a large bowl. Drizzle with vinegar, toss gently to coat. Let cool to room temperature.
Combine creme fraiche, chives and salt and pepper, stirring with a whisk. Add to potatoes, tossing gently to coat.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/‎

BAKED BEANS WITH BACON BREADCRUMBS

1 tablespoon vegetable oil
12 ounces smoked ham, diced
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups ketchup
3/4 cup brown sugar
1/2 cup molasses
1/4 cup whole grain mustard
1/8 cup worcestershire sauce
1 tablespoon hot pepper sauce
salt and freshly ground black pepper
2 to 3 cans of navy beans, drained and rinsed
4 to 5 slices of bacon
1/2 cup panko breadcrumbs
1/2 teaspoon crushed red pepper flakes

Heat oven to 350F.
Heat oil in a large heavy pot over high heat, add ham, onion and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, brown sugar, molasses, mustard, worcestershire and hot pepper sauce. Season to taste with salt and pepper.
Let sauce simmer until slightly thickened, about 10 to 15 minutes. Stir beans into sauce.
Cover and bake beans until juices are bubbly and thickened, about 1 1/2 to 2 hours.
Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10 to 15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 tablespoon of bacon drippings.
Coarsely chop bacon, place in a food processor with reserved drippings and panko breadcrumbs. Pulse until bacon is finely chopped, season with salt and pepper.
Remove beans from oven. Heat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8 to 10 minutes.
Enjoy!

Recipe adapted from Bon Appetit, June 2012
www.bonappetit.com/recipes‎

BLUEBERRY FIELDS SALAD

1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves
1/3 cup olive oil
spring greens and baby spinach mix
2 cups fresh blueberries
1 cup crumbled blue cheese

Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Whisk together balsamic vinegar, blueberry preserves and olive oil, and salt and freshly ground pepper to taste.
Combine walnuts, greens, blueberries and blue cheese in a large bowl. Drizzle with desired amount of vinaigrette and toss to combine.
Serve immediately with remaining vinaigrette.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com/food/‎

FRENCH COCONUT PIE

Pastry for 9 inch pie, unbaked
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1/4 cup butter, melted
1 cup coconut

Heat oven to 325F.
In a mixing bowl, beat eggs until fluffy, add sugar, vanilla, buttermilk and butter.
Add coconut, mix thoroughly.
Pour mixture into pie shell and bake until golden brown, about 45 minutes.
note: crust will cook to a crisper texture if pie is placed on the bottom rack.
Enjoy!

MINI COCONUT CUPCAKES

A friend once told me a Southern Lady never returns a dish empty, a rule to which I happily comply.
Our sweet neighbor had brought brownies to a recent gathering at our house, so once her dish was washed, dried and ready to take back, I had to make sure there was something yummy to go on it.
I baked these tiny treats, but was frustrated when it came time to make the frosting - I just couldn't get the cream to whip. After throwing out one batch and trying again - I realized I was using the paddle attachment rather than the whisk!!
Once the light and fluffy frosting was whipped up, I was able to return the plate, in good conscience filled with splendidly topped coconut cupcakes.

MINI COCONUT CUPCAKES

1/4 cup flaked coconut
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup reduced-fat coconut milk
3/4 cup dried coconut
2 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
1/2 cup heavy cream

Heat oven to 350F. Fill a mini muffin pan with mini cupcake liners and set aside.
Line a baking sheet with foil, top with flaked coconut. Toast for 10 to 15 minutes or until golden.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In the bowl of a standing mixer, or using a hand mixer, cream butter and sugar until fluffy. Add eggs, one at a time, beating until well combined, then mix in vanilla extract. Add half the dry ingredients, mix, then add half the coconut milk. Repeat with remaining amounts and beat on high for 1 minute. Fold in dried coconut.
Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake for 20 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes in a pan, then turn cupcakes out onto a wire rack to cool completely.
Next, make the frosting. In the bowl of a standing mixer, combine cream cheese and powdered sugar until smooth. Gradually mix in heavy cream. Beat on high until cream holds stiff peaks.
Decorate top of cupcakes with frosting and sprinkle with toasted coconut.
Enjoy!

Recipe adapted from Shape Magazine, May 2013
www.shape.com/healthy-eating/healthy-recipes‎

COCONUT LEMON SOUR and TUNA AND CAPER DIP and COCONUT LIME CHICKEN TACOS and BANANA SOUR CREAM MASCARPONE CAKE

I invited friends over for cocktails by the pool - but we moved up to the back deck once the kids, chilly and exhausted from swimming, decided they would rather play indoors.
We Mums could faintly hear the music from the Ice Cream truck at the park, and in an attempt to entice the kids outside once more, I called one of the drivers I know - a better connection than Santa Claus this balmy time of year - and not 6 minutes later, he was in our driveway dispensing his frozen treats, and merry music - the kids were ecstatic!
I developed my menu for the adults, around the Coconut Lemon Sour cocktail - which I had first tried at a friends informal gathering, and was excited to replicate and share.

COCONUT LEMON SOUR

2.5 ounces of coconut water
1.5 ounces of coconut vodka
.75 ounces of lemon juice
.75 ounces of simple syrup or agave nectar

Mix all ingredients together and pour over ice.
Enjoy!

Recipe adapted from PF Changs Bar Drinks
quizlet.com/5964635/pf-changs-bar-drinks-flash-cards/‎

TUNA AND CAPER DIP

In a medium bowl, mix together 1 can (5 ounces) of tuna packed in oil, drained, 1/3 cup sour cream (I used fat free), 1/4 cup fresh parsley chopped, 2 teaspoons of capers, drained and chopped, two anchovies, chopped, 1 teaspoon of fresh lemon juice and a pinch of red pepper flakes.
Season with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Martha Stewart Everyday Food
www.marthastewart.com/everydayfood‎

COCONUT LIME CHICKEN TACOS

2 to 3 chicken breasts
1 can coconut milk
1 teaspoon ground cumin
zest and juice of 1 lime
splash of hot sauce
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped
tortillas
1 avocado, peeled, pitted and chopped

Combine the chicken breasts, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until chicken is cooked through. Coarsely chop chicken and return to the pot, continue cooking until liquid has mostly boiled away. Season with salt and pepper, remove from the heat and stir in the cilantro. Divide among the warmed flour tortillas, or tortilla cases (I cut rounds from the tortillas, put them into mini muffin pans, and baked them for 7 to 10 minutes at 375F until they were lightly browned and crisp).
To serve, top each tortilla with avocado.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, July 2012
www.arkansasonline.com/news/features/food/‎

BANANA SOUR CREAM MASCARPONE CAKE

1 package yellow cake mix
3 eggs
1 cup mashed bananas
1/2 cup sour cream
1/2 cup mascarpone
1/4 cup oil
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla essence
4 cups powdered sugar

Heat oven to 350F.
Beat cake mix, eggs, bananas, sour cream, mascarpone and oil with mixer on low until moistened, scraping bottom of bowl as needed. Beat on medium speed for 5 minutes.
Pour into greased 13 by 9 inch pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
Beat cream cheese and butter with mixer on medium until blended, add vanilla essence. Gradually add sugar, beating well after each addition.
Remove cake from pan, carefully cut cake crosswise in half.
Place 1 cake half, top side down, on a plate, spread the top with frosting. Top with the remaining cake half, frost the top and sides.
Enjoy!

Recipe adapted from Food and Family, Winter 2009
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding....‎

ANZAC BISCUITS

ANZAC BISCUITS

While talking with Mum on the phone, she reminded me ANZAC day was today in New Zealand.
This day "marks the anniversary of the first major military action fought by Australia and New Zealand forces during the First World War. ANZAC stands for Australia New Zealand Army Corp" (http://www.awm.gov.au/commemoration/anzac/anzac_tradition.asp) whose soldiers were known as ANZACS.
When I first moved overseas, I would make these biscuits (cookies) a lot - but it has been a while since I have indulged.
My daughter was excited to help me mix up the dough. I had made notes years ago in my Edmonds Cookbook, but I didn't understand my instructions, so I put in more butter than I should have, resulting in a lovely tasting, but very flat biscuit.

100 grams of butter (as the recipe states)
1 tablespoon golden syrup
1/2 cup sugar
3/4 cup coconut
3/4 cup rolled oats
3/4 cup flour
1 teaspoon baking soda
1 tablespoon hot water

Melt butter and syrup together in a large saucepan. Cool. Mix sugar, coconut, rolled oats and flour together. Stir into saucepan. Dissolve soda in water and mix in. Place rounded teaspoonfuls on a greased oven tray. Bake at 180C/350F for 10 to 15 minutes, or until golden.
Enjoy!

Recipe adapted from The Edmonds Cookery Book, 1992
www.edmondscooking.co.nz/

ORANGE MIMOSA and COCONUT FLAN

This was the beginning and the end of our Easter feast.
With not having family in town, it was wonderful to have dear friends close with which to share the holiday. It was a joy to host a celebration for the entire clan - dogs included - although they didn't eat nearly as well as we did.

ORANGE MIMOSA

Place a sugar cube in the bottom of each glass, drizzle with a few drops of orange bitters. Top with
1 1/2 ounces of cognac, then sparkling wine.
Enjoy!

COCONUT FLAN

1 cup sugar
1/4 cup water
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 eggs
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can light coconut milk

Heat oven to 350F.
Combine sugar and water in a small heavy saucepan. Cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 3 minutes or until golden, stirring constantly (it took me a lot longer to get the golden color). Immediately pour into 8 custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups. Cool completely.
Combine rum, vanilla extract, cinnamon, nutmeg, eggs, condensed milk and coconut milk, stirring with a whisk until well blended. Divide the egg mixture evenly among prepared custard cups  (about 1/2 cup each).
Place cups in a 13 by 9 inch baking pan, add hot water to pan to a depth of 1 inch. Bake for 30 minutes or until center barely moves when custard cup is touched. Cool completely in the water bath. Remove cups from pan, cover and chill at least 4 hours or overnight.
Loosen edges of custards with a knife, place a plate upside down on top of each cup, and invert onto plates. Drizzle any of the remaining caramelized syrup over custards.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/

GREEK SALAD WITH AVOCADO, SHRIMP AND CAPER VINAIGRETTE and HELLO DOLLY BARS

The kids were out of school Friday, for Parent-Teacher conferences. Thankfully there were no surprises to be had during the meetings, and we feel very fortunate to have incredible teachers, who work extremely hard, and want the very best for their students.
With the day ahead of us, and the kids having earned some fun, we invited friends over for lunch and play. It was fruit, sandwiches and chips for the kids and a Greek salad for the adults - however we were all able to come together over dessert, and agree it was a scrumptious success for all ages.

GREEK SALAD WITH AVOCADO, SHRIMP AND CAPER VINAIGRETTE

VINAIGRETTE
1/4 cup olive oil
1 4 ounce jar of capers with liquid
1/3 cup red wine vinegar
3 hard boiled eggs, white part only, finely chopped
2 tablespoons finely chopped roasted red peppers from a jar
1 tablespoon finely chopped fresh parsley
1 1/2 teaspoons Dijon mustard
SALAD
10 cherry tomatoes, halved
2 to 3 avocados, halved, pitted, peeled and diced
3 cups of shredded hearts of romaine lettuce
1 1/2 cups feta cheese
1 1/2 cups cooked shrimp

VINAIGRETTE
Whisk all ingredients in medium bowl to blend. Cover and refrigerate until needed.
SALAD
Combine all ingredients in large bowl. Add vinaigrette to salad and toss to coat. Season to taste with salt and pepper and serve.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes

HELLO DOLLY BARS

2 cups graham cracker crumbs
1/2 cup melted butter
3 tablespoons sugar
2 cup chopped pecans
1 cup chocolate morsels
2/3 cup sweetened flaked coconut
1 (14 ounce) can of sweetened condensed milk

Heat oven to 350F.
Combine graham cracker crumbs, melted butter and sugar in a medium bowl. Press mixture onto bottom of a lightly greased 13 by 9 inch pan. Bake for 8 minutes. Sprinkle pecans, chocolate morsels, and coconut over hot crust. Pour condensed milk over top.
Bake for 20 to 25 minutes or until lightly browned and edges are bubbly. Let cool for 1 hour on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from Southern Living, April 2001
www.southernliving.com/food/kitchen-assistant/