Nanaimo Bars

Nothing says the holidays like Nanaimo bars. They are rich, creamy, nutty and the perfect after dinner treat. 

Nanaimo bars originated when a housewife submitted the recipe to a cookbook in the early 1950's. The bar was made in Nanaimo at many of the coffee shops and became very popular with tourists, who called it the Nanaimo bar.

How it became a Christmas tradition? I have no idea, but in our household, they always seem to appear around the holidays, when all of our favorite sweet treats find their way to the table. 

Red Lentil, Split Pea and Coconut Curry with Kale

I don't know what it is, but I often feel that a meal isn't a meal unless it has some kind of meat. I could make the best salad in the world and eat a ton of it, and still feel a little bit dissatisfied (and guilty for feeling dissatisfied).

Then I realized that it isn't really the meat. It's the protein that satisfies me. So I have started to add walnuts to my salads. And to be honest, just that little change makes a huge difference (plus, they give a great crunch). Totally satisfying.

This got me thinking. What other meals do I love with meat? Well, for starters, I love curries. I love duck curry, chicken curry, fish curry, you name it. But for some reason, I always feel a little bit guilty about eating curries because of their richness, with the coconut milk and duck (my favorite). So, that's it. Curry became the perfect candidate for a food makeover! The goal? Maintain it's warm and spicy flavors but turn it into an everyday, guilt- free but satisfying meal. And I was able to do that with split lentils and peas.

Jam Crumble Bars

 

Everyone needs a quick and easy "go-to" dessert. For those times when you want something other than ice cream or cookies, but don't feel like full out baking. For example, when you are weeknight entertaining. Or as a sweet ending to a relaxed brunch. 

These jam crumble bars have it all. They can be cut into bars and thrown into a lunch bag, eaten as a sweet on the go breakfast, or plated, garnished and served as a homemade dessert (who wouldn't love this warm with a scoop of vanilla ice cream?). 

The other great thing about these bars is that they are pretty healthy. Made with whole wheat flour and oats, you really don't have to feel guilty about serving this to your kids or those who are watching their waistline. 

And you don't have to feel bad about leaving it on the counter and seeing your husband eat it for breakfast... 

Creamy Cilantro & Coconut Chicken

Here is an interesting dish.... creamy and comforting lifted up with the freshness of cilantro. Inspired by Thai flavours with the coconut milk and fish sauce, this dish is super easy to make and is a great alternative for those who do not like spicy dishes. Also, because of the light, fresh flavours, this dish would make a great summer main course.

If you prefer, you could make this delicious dish with a nice white fish like halibut or grouper. Just cut it into 1 1/2 inch cubes and instead of adding them at the beginning of the recipe, add them after you add the coconut milk and fish sauce. Let the fish cook in the sauce for about 5 minutes only.  Enjoy!

Creamy Cilantro & Coconut Chicken

Serves 2 generously

1/3 cup Fresh Cilantro Leaves, chopped

6 cloves Garlic, peeled

1/2 tsp Black Pepper

Pinch of Rock Salt

2 tsp Vegetable Oil

400 grams Skinless, Boneless Chicken Breast or Thigh, cut into 1 to 1 1/2 inch cubes

1 Medium Onion, diced (about 2/3 cup)

1 can (14 oz) Coconut Milk

2 tbsp Fish Sauce

Place the cilantro, garlic and rock salt into a mortar and pestle and pound into a paste.

Heat the vegetable oil in a large pan over medium high heat. Cook the chicken for about 3-4 minutes, then add the onions and cook until the onions just start to soften. Add the cilantro paste, coconut milk, and fish sauce. Let cook for about 8 minutes until the chicken is cooked and the sauce thickens a little.

Serve over steamed rice or tossed with rice noodles.

Thai Chicken and Coconut Soup (Tom Kha Gai)

I love Thai food. But in Damascus, good Thai, let alone Asian food, is hard to come by. However, with the arrival of a few new modern supermarkets, we are now able to find ethnic food ingredients that are not available in the local market. Oyster sauce, hoisin, sweet chili, and coconut milk are now readily available to satisfy any craving that a restaurant in Damascus simply cannot.

In this case, I craved the creamy, spicy broth of Thai Tom Kha Gai. However, I didn’t add the oyster mushrooms since mushrooms are one of the few things my husband doesn’t eat. Something about getting sick as a kid on mushrooms or something like that. I personally think if he didn’t know they were there, he would eat them and all would be fine.

Anyway, I left the mushrooms in the recipe so you can make it as is..... unless of course, your company doesn't like mushrooms as well!

Thai Chicken and Coconut Soup

(Tom Kha Gai)

Serves 2 generously as a meal

1 can (14 oz) Coconut Milk

2 cups Chicken Broth

6 slices Fresh Ginger (about 1/2 cm thick each)

1 stick Fresh Lemongrass (cut into 1 inch pieces) or 2 tbsp Chopped Lemongrass

400 grams Skinless, Boneless Chicken Breast or Thigh, cut into bite sized slices

1 cup Oyster Mushrooms, cut into pieces

1 tbsp Fresh Lime Juice

1 tbsp Fish Sauce

1 tsp Sugar

11/2 tsp Dried Red Chili Flakes (for medium spicy soup)

Fresh Cilantro Leaves for garnish

In a saucepan over high heat, combine coconut milk, chicken broth, ginger and lemongrass and bring to a boil. Then reduce to a simmer.

Add the chicken, oyster mushrooms, lime juice, fish sauce, sugar, and chili flakes. Simmer for about 5 minutes, until chicken is just cooked. Ladle into serving dishes and garnish with fresh cilantro.

Chicken Curry with Basil and Coconut

I felt like having a curry. Not a burn your mouth kind of curry, but a rich, flavorful, heart warming kind of curry. Oh, and I didn't feel like going shopping for ingredients. So it needed to use stuff I had kicking around.

Luckily for me, I had a great combo of ingredients on hand, including coconut milk, fresh basil and chilis on the balcony, chicken legs, spices and some veggies.

So, I made this delicious curry sauce that is perfectly spiced, but not spicy. The coconut milk adds richness, the basil keeps it fresh, and the vegetables make this a well balanced meal.

As for the chicken, you could use chicken breasts, bone-in thighs, or even all drumsticks if you want. It is completely your preference. Me personally? I prefer dark meat and meat on the bone, but since I also cook for others, I like to use a combination of boneless thighs and full bone-in drumsticks.

Anyway, the resulting curry was amazing, and took practically no time at all to cook. This would be a great meal for a week night or for entertaining!

Chicken Curry with Basil and Coconut

Adapted from recipe at http://simplyrecipes.com/recipes/basil_chicken_in_coconut_curry_sauce/

Serves 4

Spice Mix (combine all in a small bowl)

1/2 tsp Salt

1/2 tsp Ground Coriander

1/2 tsp Cumin

1/2 tsp Ground Cloves

1/2 tsp Cinnamon

1/2 tsp Ground Cardamom

1/2 tsp Freshly Ground Black Pepper

1/2 tsp Chili Powder

1/4 tsp Turmeric

Other Ingredients

750 grams Chicken Legs & Thighs, skinless with bones removed from thighs

2 cups Eggplant, cubed

2 cups Zucchini, cubed

2 Medium Onions, chopped

5 Cloves Garlic, minced

1 Tbsp Ginger, finely chopped

1 Red Chili Pepper, seeded and minced

1 14-oz Can Coconut Milk

1 tbsp Fish Sauce

2 tsp Cornstarch

1/4 cup Water

1/3 cup Fresh Basil, chopped

Olive Oil

Steamed Rice for serving

Rinse the chicken and pat dry. Cut the boneless thighs into cubes and keep the drumsticks whole. Place into a bowl and toss with the spice mixture. Let sit for 30 minutes at room temperature.

In a large pan over medium high heat, cook the chicken pieces until brown. Remove the chicken from the pan and set aside.

In the same pan, add another drizzle of olive oil. Add the eggplant and zucchini and cook for a few minutes. Then add the onions, garlic, ginger and chili and cook until the onions soften.

Place the chicken back in with the vegetables, and stir in the coconut milk and the fish sauce. In a small bowl, mix the cornstarch and the water to make a slurry. Add the slurry to the chicken and vegetable mixture. Bring up to a boil, lower to a simmer, cover, and let cook for about 10 minutes. After 10 minutes, stir in the basil. Cook for a few more minutes, then serve over steamed rice.

Thai Style Chicken Coconut Soup

It's time for more soup!!

As you have seen from my previous soup posts, I love soups. Especially smooth and creamy ones. Now, that doesn’t mean I add full cream to every soup and it also doesn’t mean the soup has to be heavy. It just means that I enjoy soups with a creamy texture.

So how do I get that velvety texture without cream? One way is by pureeing, like I did with my Lentil Soup, Ginger Infused Carrot Soup, and my Potato & Leek Soup. Another way is by adding coconut milk as I do in this soup. This creates a creamy texture but maintains a light, coconut flavored broth. It is absolutely wonderful.



One thing I particularly love about this soup is the slight heat from the chili. It is not spicy, mouth burning hot, but it is warming, and adds a whole other dimension to this soup.

On a cold winter’s night, this is definitely a soup that can sooth your soul!



Thai Style Chicken Coconut Soup
Makes 4 servings

1 tbsp Vegetable Oil
1 Large Onion, finely chopped (about 1 cup)
2 Cloves Garlic, minced
1 Green Chili, deseeded and finely chopped1 Chicken Breast (200 grams), cut into chunks
1 1/2 liters Chicken Broth
1 can Coconut Milk
½ cup Uncooked Brown Rice
1 cup Frozen Peas
Salt and Pepper to taste

In a pan over medium high heat, add the oil, garlic, onion and chili and cook for just a couple of minutes until the onions start to become translucent. Add the chicken breast and cook until colored on all sides. Add the chicken broth, coconut milk, and rice. Bring up to a boil. Reduce the heat, cover, and simmer for about 30 minutes, until rice is cooked. Stir in the peas and season with salt and pepper.

Does it have to be HOT??? .... Take Three: Thai Kao Soi Curry

This was the first dish I ate after arriving in Chiang Mai in northern Thailand. I already had great expectations for this dish, having read it in every travel guide and on every food list prior to my arrival. Then, there it was... listed on the menu as Famous Chiang Mai Curry Noodles with Chicken. I had to try it. Mildly spicy, creamy, rich…since that moment, I have been dreaming of recreating this dish at home! So here is my version. Don’t be intimidated by all the ingredients. I assure you, it’s an effortless and crowd pleasing dish!

Kao Soi - Chiang Mai Style Curry Noodles

Makes 4 Servings

Drizzle of Vegetable oil

3 Cloves of Garlic, minced

3 Tbsp Thai Red Curry Paste (found in the grocery store)

500 grams of Boneless Chicken or 750 grams with bones (I prefer thighs because of the softer texture and more moist end product)

2 cups Chicken Stock (I like to use low sodium if available)

1 can (14 ounces) Coconut Milk, unsweetened

1/8 cup Soy Sauce

2 tsp Curry Powder

1 tsp Sugar

Juice of 1 Lime

500 grams of Fresh Egg Noodles, or any other noodles you like- cooked per manufacturer’s instructions

1/2 cup Red Onion, very thinly sliced

For Garnish:

Chopped Cilantro Leaves

Lime Wedges

Crispy Chow Mein Noodles

Heat a large pan with oil. Add chicken and brown on both sides (2 minutes). Add curry paste and garlic and toss together for a couple of minutes until the curry paste coats the chicken.

Add stock, coconut milk, soy sauce, curry powder, and sugar. Cover and let simmer until chicken is cooked (about 8 minutes). Squeeze in fresh lime juice.

Place the cooked egg noodles into the bottom of the 4 bowls and pour over the chicken and curry sauce. Serve with the thinly sliced red onions, cilantro, and crunchy noodles.

The Easy Way Out

Now, as easy as these recipes were (the Indian Fish curry in the previous post and the Kao Soi Curry), I also realize that sometimes, we don't even have time to make these! Especially if you need a quick lunch, or you arrive home late, or you just don't have enough time to grocery shop. So, I have devised a plan.... the easy way out. The throw together meal or snack when you are craving a curry but don't have the time or patience to do the full blown cooking thing.

All you have to do, is pick up a jar of Thai Red Curry Paste and/or Thai Green Curry Paste and some canned coconut milk the next time you head out to the grocery store. Then, at any given time, when you need a no fuss, satisfying dish, just add a couple of tablespoons of either of the pastes into a pan with a little oil and garlic. Add some chicken, frozen shrimp, veggies, or whatever you have around, and toss in the pan for a few minutes. Add a can of coconut milk, a little salt and pepper, and serve with noodles or rice. Yum!! Let’s eat!