Quote:
Originally Posted by fidgiegirl
I've never been a huge fan of coconut milk or curry but it sounds like the makings of a Indian dish to me.
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Quote:
Originally Posted by fidgiegirl
I've never been a huge fan of coconut milk or curry but it sounds like the makings of a Indian dish to me.
What kind of coconut milk? The thin kind used in cooking or the thicker, sweeter kind that goes into mixed drinks? Actually, both of them could go into food, with the non-sweetened variety being more flexible. I'd either find a dish that called for it, or cut it into the milk used for another dish in which a coconut flavor would not be jarring, or portion it into 1/4- or 1/2-cup amounts and freeze what you don't use right away.Quote:
Originally Posted by fidgiegirl
Or donate it to a food shelf; it's not the kind of thing that usually shows up on food shelves, even though a good chunk of food-shelf users here in the Twin Cities would have ready use for it.
Ditto with the seeds (food shelf idea). If you'd rather keep them, though, coriander can be a nice flavor change in breads or pancakes/waffles. Mustard seeds could be pounded and added to water to create a (sharp) mustard. Or they could be pan-toasted and then used in a wider variety of dishes. Pan-toasting cuts the "bite" some so you're left with a deeper flavor than the sharp vinegary tang of prepared yellow mustard. Maybe part of a salsa or a sauce/dressing for meat or fish? Coriander seed is a bit more restricting. But it generally goes well with more-starchy foods, so it could dress potatoes, yams, etc.
We use a lot of coriander seed at our house so you can send it to me!!! :DQuote:
Originally Posted by fidgiegirl
We use coriander seed, cumin seed, and red pepper flakes together, grind them up and put them on any Mexican inspired dish. We use it in quesadillas and on nachos as well as in chili on a regular basis.
siouzq, I just saw this older post and like your artwork. Love seeing recycled crafts and musical instruments. Would like to see more.
Hmm, so to use those seeds do they HAVE to be ground? We only have a pepper mill for the tabletop and I hate to buy more.
The coconut milk is the full fat stuff in a can. I think I had bought it to make coconut milk ice cream. Someone once mentioned they put it in their coffee? Am I remembering this right?
We grind ours using a mortar and pestle, which you could probably improvise if you don't already have one.Quote:
Originally Posted by fidgiegirl
My son makes coconut curry soup. He sautes chopped onion and either butternut squash or sweet potatoes and any other vegetables you like. Then he adds curry paste, a drained can of garbanzo beans and the can of coconut milk. Add water as needed. He may add more stuff but that is all I can remember. It's pretty good and freezes well too.
kelli - don't know much about coconut milk or coriander, but as for whole mustard seed.....
.....cucumbers. Mustard seed is classic with cucumbers, in all sorts of recipes, fresh, pickled, any of 'em.
Old-Fashioned Sweet-n-Sour Cucumbers
3 large cukes, unpeeled, cut into 1/4" slices
1 large onion, cut into 1/8" rings or slices
1 1/2 c. sugar (I use a scanter amount - to taste)
1 1/2 c. cider vinegar
2 tsp. canning/pickling salt
1 tbs. mustard seed
Whisk together sugar, vinegar, salt and mustard seed, then pour over cucumbers and onions. Refrigerate overnight. Will keep for weeks in the fridge.
I also make microwave bread-n-butter pickles, and a wonderful colorful Calico Salad, using whole mustard seed.
Left over blackeyed peas and ham. A couple of servings worth, but we are bit food fatigued on it.
Personally, I would just freeze the leftovers in meal-sized portions and eat them later, assuming that it is a meal I generally like.Quote:
Originally Posted by Tiam