Coconut Cupcakes

And this is what I made with the other half can of coconut milk!  These are the best cupcakes I've had in a long time.  Maybe the best ever.  And I didn't even frost them.

http://www.marthastewart.com/recipe/coconut-cupcakes-with-seven-minute-frosting

Coconut Drumstick Curry

This recipe was great.  I didn't have any drumsticks, so I used okra instead.  Only change I'd make would be to add an entire can of coconut milk instead of 3/4 can.

Here's a link to the blog where I found it: http://dustandcolor.wordpress.com/2009/11/16/coconut-drumstick-curry/

Kale and Chickpea Stir Fry

1 bunch kale
1 clove garlic, crushed
1 onion, thinly sliced
2 cans chickpeas
2 Tb. olive oil
1 Tb. butter
salt

Chop kale into 2 inch strips. Sautee in olive oil w/ garlic, add a pinch of salt. When kale becomes slightly crunchy, remove.
Caramelize onion by cooking w/ butter over medium heat until translucent. Add chickpeas to pan and stir occasionally until chickpeas are warm. Mix in kale and season w/ salt.

If you have freshly grated parmesan on hand, it makes a great garnish. Salad can be served warm or cold.

This stir fry is a delicious way to serve kale!

Lemon Ricotta Cupcakes

http://littleprincetreats.blogspot.com/2008/06/so-sunday-i-had-desire-to-make-some.html

I had plenty of lemons on hand, and found this recipe for raspberry lemon ricotta cupcakes. I decided to omit the raspberries but otherwise followed the recipe exactly. I was disappointed in the texture of the cupcakes. They had lots of tunnels and air pockets, and tasted very chewy. I think they were overmixed and overdone. Bummer! The flavor was fantastic, but I just need to get the texture right.

Rating: 1 Star

Roast Beet Salad

4 large beets, peeled and cut into sixths or eights
2 Tb. goat cheese, crumbled
4-6 fresh mint leaves, chopped
dash sea salt
dash olive oil

Preheat oven to 375 degrees. Place beets in a roasting pan and drizzle with olive oil. Toss to coat and sprinkle with sea salt. Roast for 35-40 mins, stirring every 10 mins so they don't burn. Allow beets to cool completely. Mix in goat cheese and fresh mint. Serve chilled. (Serves 2 as a side salad)

Easy Potato Salad

1 lb. baby red potatoes
3 Tb. mayo
1 Tb. mustard
1 Tb. minced red onion
1 Tb. chopped chives
2 hard boiled eggs, diced
salt and pepper

Boil potatoes in water for 15-20mins. Potatoes are done when fork can be easily inserted into potato. Strain and rinse potatoes with cool water. When potatoes have cooled enough to handle, cut into halves or fourths depending on size of potato. Place in a bowl and add the onion, chives, and eggs. Mix. Add mustard, mayo, and a dash of salt and pepper. Stir until potatoes are well coated. Chill before serving.

Ginger Chutney

2" piece of ginger, peeled and chopped
1 dried red chili, seeded
2 tsp oil
salt to taste
1 Tb. tamarind paste
2 tomatoes, chopped
handful cilantro
1/4c. shredded coconut

Sautee red chili, ginger, and tamarind in oil. When ginger is cooked (light brown), remove from pan. Sautee tomato and coriander leaves together for a few minutes. Add ginger mixture and tomato mixture together in a food processor, add coconut. Add salt and blend until smooth, adding water as needed.

Enjoy with dosa or iddly.