Coconut Milk French Toast

My New Year's Resolution was to start blogging again because I miss it so.  And really, when my life is this beautifully hectic, carving out a few minutes feels more critical (see Campbell here, he joined us in September and our hearts are singing!!).  

Since January, I have spent way too much time worrying about how I would explain my absence in this "I'm back" post, feeling guilty I had let so much time pass.  Then yesterday a best friend reminded me that guilt is an emotion we choose.  I can just be back. 

So I'm back, and I'm back with Coconut Milk French Toast because it has become a weekend favorite. I may not always have the time to do a full photo shoot on the SLR, but luckily for you the iPhone 6's new camera feature is pretty darn amazing. 

Coconut Milk French Toast with Apples & Nuts

Ingredients

• 1 cup coconut milk
• 1/2 teaspoon vanilla
• 1/2 teaspoon of cinnamon 
• 4 large eggs 
• 1 tablespoon ground flax seed 
• 6 - 8 slices of good bread
• 6 tablespoons of butter or coconut oil 
• 2 apples, cored and sliced into 8ths
• 1/4 cup slivered almonds

Directions

• Whisk the coconut milk, vanilla, cinnamon, eggs and flax seed together in a shallow pan
• Melt two tablespoons of butter or coconut oil in a large frying pan over medium heat, and sautée the apples and almonds for 4 - 5 minutes, turning frequently so as not to burn.  Remove from the pan to cool
• Soak both sides of as many pieces of bread that will fit in the same pan in the coconut egg mixture
• Melt 1 tablespoon of butter/coconut oil per two slices of bread in the same pan, and when just bubbling, lay your french toast
• Let cook a few minutes until the egg firms, flip and repeat
• Keep warm in the oven until all toast is cooked up, top with the apples, nuts and a little maple syrup

Coconut Vegetable Curry

While visiting my sister-in-law this winter, we enjoyed terrific Thai vegetable curry with extra eggplant. The night, like most memorable ones, was special in its own right. Blizzard induced power outages in the California Sierra Nevada mountains left us picking up take-out a few towns over and hiking it 1.5 miles via sled to a fire and candle-lit home. The eggplant, which she raved about during our hike, lived up to its fame. Not soggy or seedy, but crispy with a sweet finish.

What I love about vegetable curry is that you can use just about any veggies on hand. Here, I've used my CSA goodies, however most anything can be quickly simmered in this sauce for a easy and enjoyable meal. My husband ate in seconds... always a good sign.

Coconut Vegetable Curry

Ingredients 

• 1.5 teaspoons thai chili paste, such as this type available in international aisles  or specialty stores
• 1 - 2 teaspoons srirachi (or any hot sauce)
• Rice or cous cous
• 1 tablespoon olive oil
• 1 can coconut milk
• 1 tablespoon peeled and chopped ginger
• 3-4 cups of chopped fresh vegetables.  I used: 
• 1 small eggplant, diced in 1.5 inch cubes
• 1.5 cups fresh green beans, ends trimmed and snapped in half
• 1 cup chopped napa cabbage
• 1 small green pepper, diced
• Optional: Protein of your choice. Cook chicken, sausage or tofu almost to completion in the pot as a first step. Continue with the directions below a few minutes before your protein is fully cooked. 

Directions

• Over medium flame, add olive oil and heat for about 1 minute until glassy.  Add eggplant, and let cook for 4-5 minutes until almost brown. Toss in the green beans, pepper and any other sturdy vegetables (i.e. onion, broccoli etc.) you might be using.  Mix in the ginger and cook for another 4 -5 minutes.
• Pour coconut milk over vegetables, stirring the pot.  
• Add in the cabbage and/or any other softer veg (i.e. tomato, leafy greens). Spoon in srirachi and chili paste, stirring well to dilute in the broth.  Add more paste to up the desired heat factor.  Simmer over low-medium heat for 6-8 minutes.
• Meanwhile, cook rice or cous cous according to package. Serve curry over preferred grains with a generous heaping of sauce.

About Eggplant

Believed to be domesticated in Southeast Asia, eggplant is also known as aubergine. Its initially uses were likely medicinal, and due to its seeds it's actually botanically classified as a berry. Surprisingly perishable, eggplants are best used within 3-5 days of acquisition.  For a variety of eggplant recipes, including a pepper relish and three cheese, check out this link to allrecipes.com.