January 14, 2016
Makes 4-6 servings 2 cups bittersweet chocolate chips 1 cup coconut milk 1 teaspoon cornstarch 1/2 teaspoon salt 1/2 cup red beet juice 1. Place the chocolate chips in a medium bowl. 2. Heat the coconut milk in a small saucepan over medium heat. Stir in the cornstarch and salt, whisking to ensure the cornstarch dissolves fully. The cornstarch will start to thicken the coconut milk after about 2 minutes. As soon as that happens, stir the beet juice into the warm coconut milk, then strain it through a sieve over the chocolate chips.
December 1, 2014 |
They say one healthy choice leads to another. So it seemed fitting that I discovered a health-food store on the way home from my new gym. The store is Health & Harmony, and to pass through its doors is to enter the rabbit hole of rabbit food. I don't mean Kashi cereal or that Greek yogurt John Stamos sells. Uncle Jesse is for amateurs. This was some next-level, Goop.com kind of stuff. The dairy aisle isn't hemmed in by the confines of a cow. There's almond milk, coconut milk, soy milk, Tofutti cream cheese, anything but milk from a mammal.
November 21, 2014
BACK IN the Norman Rockwell days, Thanksgiving dinner was unified. All eyes at the table hungrily focused on that giant roast turkey that Grandma was placing on the table, everybody with a single thought: Gimme. Nowadays, there's your gluten-free cousin, your soy-allergic aunt, somebody's lactose-intolerant boyfriend, a niece who shuns meat for ethical reasons. Unity is gone - how can you make one meal to satisfy all these requirements? Now imagine you're trying to satisfy not a handful but 300 people.
November 10, 2014 |
That the latest wave in Fishtown would bring up a sprawling, faux-German beer garden, a Brooklyn-ish barbecue barn, and a factory-size coffee-bar-rum-distillery is hard enough to conceive. But that a modest corner tappie on Frankford Avenue would suddenly turn into a bamboo-trimmed tiki bar? Impossible! Or so it would have seemed until the recent boom. And that the new bar would be called the Yachtsman only underlined its intentional out-of-placeness in these once defiantly blue-collar precincts.
May 23, 2014 |
The first one to burst through the door for after-school cooking class at Lawton Elementary - as usual - is Christian McKinney, this week sporting a fresh mohawkish buzz-cut. He wastes no time: he glances at the recipe, sizes up the ingredients on the stainless steel prep table, and starts right in, peeling, then chopping the garlic. If I didn't insist that he save some jobs for the others, he might get through most of the work before they even arrive. "Nick is so excited for the fish curry today," he said.
July 12, 2012 |
Here are two cool and delicious popsicle recipes you can try at home from Jeanne Chang at Lil Pop Shop in West Philly. For both recipes, if using pop molds with lids that include sticks or will hold sticks, divide the mixture among the molds. Freeze until solid, about 5 hours. If using unconventional molds, divide mixture among the molds and freeze for about 90 minutes to 2 hours until pops begin to set, then insert sticks and freeze until solid, about 3 1/2 to 4 hours. If using instant ice pop maker, such as Zoku, follow manufacturer instructions.
April 19, 2012
1 can regular coconut milk (13.5 oz.) 1/4 cup plus 3 tablespoons agave syrup 3/4 teaspoon vanilla extract 1/8 teaspoon sea salt 1. Whisk ingredients together in a mixing bowl. Let chill in refrigerator for at least 6 hours or overnight. 2. Add to ice cream maker and follow manufacturer's directions. When done, transfer to container and let freeze for a minimum of 2 hours before serving. From Ross Olchvary, Sprig & Vine Per serving: 334 calories, 2 grams protein, 35 grams carbohydrates, 3 grams sugar, 23 grams fat, no cholesterol, 98 milligrams sodium, 2 grams dietary fibers
March 15, 2012 |
An excerpt from the blog "My Daughter's Kitchen. " I know the last recipe for Thai lettuce cups sent my daughter in search of unfamiliar ingredients, namely lemongrass and fish sauce. So in the interest of thrift, not to mention continuing to expand her horizons, I offer a second recipe to use up those ingredients while they are still fresh: Thai Coconut Chicken Noodle Soup. It seems a perfect restorative for these March days, when the weather can't make up its mind.
March 8, 2012 |
On busy weeknights, we take our dinner shortcuts wherever we can find them. But this doesn't require sacrificing healthy home cooking. Make smart choices - as in this recipe for red curry potatoes and chickpeas - and you can have a great from-scratch dinner on the table in under 30 minutes. For deep, lush, and totally effortless flavor, I use canned coconut milk for the liquid. Looking to cut fat? Don't hesitate to use low-fat coconut milk. It won't be quite so lush, but the flavors will still be great.
July 24, 2011 |
A 10-day visit to the island of Penang in Malaysia introduced my husband and me to a remarkable variety of cultures and peoples. In Georgetown, a UNESCO World Cultural Heritage Site that has Chinese, Indian, and Malay sections, we parked outside the Gurney Mall, where cars were washed away in the 2004 tsunami. My Chinese hostess treated me to "fish spa therapy," which involved placing my washed feet into a series of tanks with successively larger "doctor fish," which specialize in nibbling away dead skin.