Monday, September 20, 2010

Chocolate Coconut Milk Ice Cream

I love to enjoy ice cream...any time of the year.  So when I was told to remove all dairy from my child's diet, I had the dilemma of how to enjoy ice cream without her being left out (she also loves ice cream!).  And while you can find dairy-free ice cream in the store, the cost for the size was just too much - and still loaded with sugar.  Then I came across this recipe.  The recipe came from a website so to be fair to all, I will only post the few simple ingredients but leave you with the website link so you can check it out. Really worth a try. Super simple,  very delicious and really cheap to make compared to buying dairy-free options. And if you don't have an ice cream maker, don't stop reading here.  See the cook's notes below for an alternate ideas.

Chocolate Coconut Milk Ice Cream

Coconut Milk
Cocoa powder
Agave nectar *
Vanilla extract
Ice cream maker*
* = see cook's notes below

I am such a lover of ice cream – no matter what the season is. This one ranks pretty high for me in the like department. Especially since it is simple and cheap.

Cook's Notes:
Toasted Coconut: I personally enjoyed adding toasted Unsweetened coconut on top of my ice cream.  Does that not look delicious?!  If you have never toasted coconut before, use a frying pan on medium heat and stir until it is lightly browned.  Do not add any oil or butter, just dry coconut.  I do mine in my toaster oven - just faster.  Just be sure to watch it closely cause it can burn quickly once it is heated.
Agave Nectar: This is a more natural, sweet syrup that can replace sugars and has an extremely low Glycemic Index (it does not impact your blood sugar very much).  I buy mine in the Health-food Section of the Zehrs store.  It is a costly bottle, however good to have on hand for certain foods that apple butter may not work well for.  Other options to use would include maple syrup or honey if you prefer.

Ice Cream Maker: So here are some options...
1. If you don't have one, check with a friend who might have one that you could borrow.  If you don't have a "borrow-from friend", you should find one of those too!  I love mine!
2. If you love ice cream and have always wanted one, try buying it second-hand.  I got mine off of kijiji and it was used once.  Many people get them as gifts I guess and never use them.
3.  You can always go big and buy a new one.  Perhaps you know you will make good use of one that is new.
4. The other option is to make the ice cream and just put the bowl in the freezer.  Stir it every half hour or so until it is slushy/frosty-like.  This may take several hours.  It is not the same as a maker but better than never having tried a recipe as such. 

Tuesday, September 7, 2010

Leftover Salad for two!

The other night I needed supper, but had nothing planned as I was not supposed to be home for supper.  So I looked around my fridge and with the leftovers there, put together this wonderful salad!  So fresh, simple and a little Mexican!  Who does not love Mexican?!  I also really really like the dressing - creamy, sweet and a little spicy!  Great on many other salads as well.  Be sure to read the Cook's notes for other ideas on foods you could add in.

Mexican Fridge Salad

2 tbsp plain yogurt
1 tsp apple butter *
1/8 - 1/4  tsp cumin
juice of half lime (2 - 3 tsp)

1 cooked cob of corn *
1 breast of Cooked/BBQ'd Chicken - cut into bite-size pieces
1/2 tomato - diced
1/2 avocado - peeled and diced
corn chips - preferable blue for best color contrast
Fresh Cilantro

In a small bowl, mix together the yogurt, apple butter cumin and lime juice and set aside.
In another bowl, combine the corn, chicken, tomato, avocado and plate it as a salad.  Top with corn chips, cilantro and drizzle/spoon the dressing over. 

This serves 1 - 2 people depending on your appetite and whether lunch, supper or a late-night snack.  To make for a bigger family/group, just add more of the things you like and double, triple or quadruple the dressing.

Cook's Notes:
Apple Butter: I always have the Wellesley Apple Butter in my fridge but recognize not all of you will or may have access to buy it.  In place of Apple butter, you could also try pure maple syrup or naturally sweetened apricot jam. 
Cob Corn: I happen to save leftover, uneaten corn cobs because they work great for add-ins to meals like this.  You could always use frozen corn kernels as well but perhaps let it thaw so you don't have frozen bites in the salad.
Other add-ins: Here are some other ideas of things you can add in to increase the amount of salad you have - rice, beans of any sort, peppers, jalapenos, jicama (a sweet Mexican potato), creative and empty the fridge!