Posts Tagged ‘coconut milk’

Apple Delight is deliciously delightful. Clean and simple are the only accurate words to describe this easy to prepare dessert. The slight souriness of the apples is balanced by the sweetness of the raisins. A topping of slivered almonds and whole coconut milk give it crunch and creaminess.

The yin (alkaline) apples, almonds, and raisins balance out any meat meal that’s yang (acid).

Apple Delight

Serves 3-4


2 or 3 organic Braeburns or apple of your choice

1/2 Cup of organic raisins

1/2 Cup filtered water

1/2 Cup of slivered almonds

1/4 to 1/2 Cup of coconut milk

1. Quarter and core apples. Cut each quarter into 5 or 6  pieces.

2. Place raisins in the bottom of a sauce pan. Cover with filtered water.

3. Add apple pieces.

4. Cover and simmer until apples are soft.

5. Serve in bowls.

6. Top with coconut milk and almond slivers.

Suggestions and modifications:

The slivered almonds can be toasted to make them extra crunchy and to heighten their flavor. Different nuts can be used. I wanted a yin (alkaline) nut to balance the beef we had for dinner.

Different apples or fruit may be used. I selected Braeburn Apples. The Braeburns were actually sweet, but when paired with the raisins, they tasted slightly sour! I’ve tried this recipe with MacIntosh Apples and they were also great with the raisins, only more sour.

Make sure to purchase organic apples since non-organic apples are heavily sprayed.

Cinnamon or nutmeg can be sprinkled on top.

You may just want to mash the steamed apples with a fork and eat this luscious treat as apple sauce.

Other milks or creams may also be used.

This recipe is featured in the Nourishing Gourmet’s Pennywise Platter Thursday.

Copyright 2009-2010 by Nurturing Wisdom


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Salmon Japonais 146

Salmon Japonais is inspired by a salmon dish my family and I experienced during our recent visit to Chicago’s Japonais, an up-scale, sophisticated, yet comfortable Japanese Restaurant. Each dish was a work of art.

We loved it so much that we ate there during our first night and again during our last evening. On both occasions, we ordered and savored Salmon Japonais, a succulent piece of salmon bathed in a light, sweet sauce with a touch of curry nestled on thinly sliced potatoes that melted like butter. The smoothness of of the flavors all meld together until the last chew, a gentle kick from the curry…And then the refreshing coolness from the orange slices that garnished the dish. Oh, yes and the pop of fish eggs (cavier) sprinkled sparingly throughout the dish. I know what you’re thinking. Yes, we blew the budget on this vacation!

We  arrived home from our trip exhausted, but I couldn’t wait to recreate this delightful experience. Our refrigerator and pantry were pretty bare except for some grapes, some frozen salmon, potatoes, and greens (we picked up earlier in the day, too tired to plan a meal), and a can of coconut milk.

I went searching for recipes that I thought would come close to the taste I wanted. I found Speedy Salmon in Coconut Sauce in Fran McCulliugh’s The Good Fat Cookbook that approximated the taste I wanted to duplicate sans oranges and caviar.

Salmon Japonais is inspired by a combination of my experience at Japonais and Fran McCulliugh’s recipe. This is one of the most delicious, nutritious, and quickest meals I ever cooked.

Salmon Japonais

Serves 3


2 wild Alaskan sockeye fillet of salmon, 12 oz. (defrost if frozen)

1 cup of coconut milk

1 medium potato

1 teaspoon of Indian curry



casserole dish with lid

1. Pre-heat oven 375°

2. Mix 1 teaspoon of Indian curry with 1 cup of coconut milk.

3. Thinly slice potato and line the bottom of the casserole dish. Gently salt.

4. Pour 1 cup of coconut curry milk over the potatoes.

5. Cover dish and bake for 20 minutes or until potatoes are soft.

6. Remove scales from the salmon skin. Wash and dry salmon.

7. Remove skin. Add salt and pepper to skin and baked in a separate dish until crispy. The crispy skin will be used to garnish the dish. Japonais used seaweed (nori) that was baked as the garnish. When crispy, cut into triangles.

8. After the potatoes are soft. Lay the salmon fillet on top of the potatoes.

9. Cover the fillet with the coconut-curry mixture.

10. Cover the dish and return to the oven for 3 minutes.

11. After 3 minutes, uncover and baste salmon.

12. Cover and bake for 3 more minutes.

13. With a fork, gently open the center of the salmon to make sure it is done (not quite opaque). Watch so that it’s not overcooked.

14. When done, cut salmon and serve on individual plates—potatoes on the bottom and salmon on top. Spoon coconut-curry mixture over the salmon.

14. Garnish each with a piece of crispy salmon skin or crispy nori, and very thin slices of oranges or grapes cut in half.


Modifications and suggestions: My daughter usually does not like to eat fish, but she loved Salmon Japonais. I’m glad because salmon is such a rich source of omega 3.

I lightly steamed bok choy and added it as another garnish. It complemented the color of the pink salmon.

Although fish skin and seaweed are commonly eaten in Asian cultures, you may omit the fish skin and nori.

I used grapes, because grapes were the only fruit in my fridge. The grapes gave the dish a refreshing element, but I liked the citrus a bit more.

Although the frozen salmon was delicious, I would like to try this recipe with fresh wild caught salmon next time.

My version of Salmon Japonais is a frugal meal made with what I had on hand is featured in Pennywise Platter Thursday in the Nourishing Gourmet.

Copyright 2009 by Nurturing Wisdom

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Coconut Curry Chicken

As you savor each forkful of this coconut curry chicken over quinoa, you’ll be surprised with the tenderness of the chicken, the texture of the peas, the sweetness of the red onions, and the creaminess of the coconut milk. And… oh yes, the slight spiciness of the Thai green curry that lingers on your taste buds with this quick and nourishing dish.

I usually cook enough grain that will last for four or five days. This week I cooked a pot of quinoa, and prepared different toppings each night. You can also serve this alone and make it a one pot meal without any grain.

Coconut Curry Chicken

Serves 2-3


williamsburg-4961/2 skinless, boneless, range-free chicken breast, cubed

williamsburg-5201 cup organic frozen peas, defrosted

williamsburg-5221 cup coconut milk

williamsburg-51931 cup red onion, diced

williamsburg-4951/4 cup cilantro with stems, chopped

williamsburg-5001/8 teaspoon Thai green curry

books-02532 tablespoons of grass-fed raw butter, or grass-fed ghee, or coconut oil

First  melt about a tablespoon of grass-fed butter, ghee, or coconut oil in a frying pan. Saute the chicken. Wait and let it saute before you toss it so that it browns slightly. Then continue tossing and waiting. Keep waiting to seal in those flavorful juices.

williamsburg-528Now,  here’s the secret to tender, moist chicken breast-remove the chicken from the pan while the chicken is still slightly pink. I know. Don’t worry. It will be recooked later.

williamsburg-532Add one tablespoon of fat and saute onions until translucent. Add more fat if needed.

williamsburg-535Mix Thai green curry and coconut milk in a bowl. Add to onions. I’ve used canned coconut milk previously, but I’ve found two better alternatives. The coconut milk I presently use is Tropical Traditions’ Coconut Cream. I add filtered water to it to create the thickness I desire. I recently read in The Nourishing Gourmet‘s recipes for fresh coconut milk which I’ll try next time. Cover and let simmer for about three minutes.

williamsburg-5371Add chicken. Cover and simmer for about two to three minutes. Toss with scrapings from the bottom of the pan. Mix all the delicious bits from the bottom of the pan with the chicken, onion, and coconut milk.

williamsburg-540Add peas. Simmer until cooked through.

williamsburg-544Serve on top of quinoa or your grain of choice. Garnish with cilantro.


Modifications: For more servings, double each ingredient; for protein-types, use dark meat and increase amount; for carb-types eliminate peas and increase onions and add celery; vegetarians use tofu, onions, celery, and a grain to complete the  amino acids. You can increase the amount of curry to suit your taste. I used an eighth of a teaspoon so that it would provide some heat yet not overpower the other ingredients. Salt may also be added.

We’ll investigate the benefits of curry, onions, and quinoa in future posts.

Copyright 2009 by Nurturing Wisdom

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