I love a breakfast that I don’t have to cook in the morning, although I do a mean scrambled egg. My husband and I semi-recently added more carbs into our diet, lowering our fat intake, which means less eggs for breakfast and more oats. Along came this recipe, which combines oats with coconut milk and toasted coconut (which, if I’m being perfectly honest, I did not have and therefore did not use). It’s really tasty!
The chia seeds in these overnight oats add grayish specks throughout the creamy whiteness, and the whole thing has that somewhat gelatinous quality that chia seeds tend to lend. I know that none of this sounds particularly good, but I only mention it because every time I uncovered the bowl to help myself to a serving, I couldn’t help but think, “Huh, that doesn’t look as great as I remember it being…” and then I would taste it, and be like, “Wow! This is incredible!” So full disclosure.
Like I said, I left the toasted coconut out, but I would definitely use it if I had it. Also, if you happen to have a quality or special almond butter, now would be the time to pull it out, because it has a chance to shine here! I loved the roastiness of the almond butter with the creamy coconutty oats.
Also, I made mine vegan, with coconut yogurt, with great success. I also used half coconut milk and half almond, to cut the richness just a little.
This is an awesome recipe. Joshua said he could eat the peanut sauce as a soup. It was delicious and will definitely be gracing our table again and again!
Also, the salmon is roasted in the oven, which makes the recipe somewhat timeless, because you don’t have to worry about grill weather. Also, if you’re not a curry fan (like some of my family members), I think you could totally un-curry this and leave that out. The recipe calls for red curry paste, which I never, ever have on hand. Where are people getting all this curry paste?! I see it all the time in recipes, and I have no idea where to get it where it doesn’t cost an arm and a leg. However! I just used a tablespoon of curry powder, instead. Probably it’s phenomenal with the curry paste, but the powder worked just as well.
Anyway, instead of the coconut rice recipe included on How Sweet It Is, I used my new all-time favorite coconut rice recipe from Splendid Table – so delicious.
If you have a steamer pot, you can cook the rice in the pot and steam some bok choy on top at the same time, like me! #winning
For two and a half days last week, I babysat my sister’s three adorable children (ages 4 and under). Let me tell you: it was a crazy ride! Thank goodness, they are well-behaved and generally extremely obedient and also on the quieter, peaceful side, so it was actually kind of fun being “mom” for a few days. On the other hand, I didn’t do much cooking, because my sister had her menu planned and food provided.
However, on Friday, the evening my sister and her husband returned from a birthday trip in DC, I made a spicy Mexican fiesta to celebrate my brother-in-law’s birthday. My sister doesn’t cook spicy very often because of her kids, so this was apparently a treat.
My menu included a taco torte (Mexican lasagna) from Smitten Kitchen and a deliciously creamy and very spicy homemade green chile queso from How Sweet It Is. We threw chips, pico de gallo, and guacamole into the mix as well, not to mention the margaritas…it was quite the meal. Both the torte and the queso deserve a mention in this post, as they were delectable and will definitely be reappearing on our table at some point!
Green Chile Queso
Note: I used 6″ corn tortillas to make my torte, and placed the stacks side-by-side in a glass 13×9″ baking dish lined with foil. It worked perfectly, and served four hungry adults with plenty to spare.
It turns out that my husband really loves stuffed peppers. Here, all this time, I could have been making stuffed peppers every other night, and he probably would have been happy as a rainbow trout. Who knew!?
Whoa. Did you know the last time I posted on this blog was exactly three months ago?? What happened?! Where did I go? Well, to New York, actually…twice…but that’s for another blog and it’s a long story. Back to food, though! Obviously, I didn’t stop cooking for three months, but there just weren’t a ton of recipes that really did it for me over the past three months. And I certainly wasn’t going to clog up your inbox with so-so recipes. Here’s a new one I recently tried and really loved for lunches.