Broccoli Smother in Coconut Chicken Sauce
~ From The Coconut Oil Miracle
1 head broccoli divided into flowerets (about 4 cups)
1/2 cup chopped green pepper
1/2 onion chopped
1/4 cup coconut oil
1/4 cup flour
1 tsp salt
1/4 tsp pepper
1 can (14oz) coconut milk
1 cup water or chicken stock
1 can (4oz) mushrooms
3 cups cut up cooked chicken
Cook broccoli in steamer. While broccoli is cooking, saute pepper and onion in oil over medium heat 5 min. Remove from heat. Blend in flour, salt and pepper. Cook over low heat stirring constantly until vegetables are tender. Remove from heat. Stir in milk, water, mushrooms and chicken. Heat to boiling, stirring frequently. Reduce heat and simmer 10 min, until sauce thickens. Serve over hot steamed broccoli. Serves 4.
LOVED this! Of course I made a few modifications. We're just about out of coconut oil so I just sauted the veggies in some olive oil and didn't blend in the flour until after I'd added the coconut milk. We also added 2 cloves of garlic (TR said it wasn't enough but he really likes garlic!) And we served some pasta with it too. Very very good, as good as any cream sauce made with cream/milk.
Mint Chocolate Chunk Ice Cream
~ From Ice Cream and Frozen Desserts
3 cups half and half
1 cup cream
1 cup packed fresh mint sprigs, coarsely chopped, stems and all
1 strip lemon zest
3/4 cup sugar
dash of salt
4 egg yolks
4 oz (100grams) chocolate chunks
Combine half and half, cream, mint and zest. Simmer over med heat. Remove from heat. Cover and let stand 30 min. Add sugar and salt. Return to heat and cook until sugar dissolves. Add eggs slowly (put the eggs in a glass container, add a little of the ice cream while mixing, slowly adding more until the eggs are getting hot, then add to the pot). Heat to 175 F (or until the mixture coats the back of the spoon, not boiling). Strain. Cool and then process in ice cream maker.
I finally broke down and bought a thermometer and it's so much better than guessing! I didn't have the mint leaves so I just used extract. Can't remember how much, 1 or 2 tbsp I think. So I omitted the 'let stand 30 min' part. WOW. This is the best ice cream I've made. Super creamy and rich. LOVED IT! A little more work than the other recipes I'm used to, but very worth it.