12 Mar 2012
in Basics, Dinner, Lunch, Recipes
Tags: boneless chicken breast, Chicken Satay with Peanut Sauce, Coconut milk, Curry powder, dinner, Dip (food), Food, Peanut sauce, Teaspoon, Thai cuisine
Have a told you guys about the yummy wonder that is Thai food. While at Quinnipiac, my mentor took me to a Thai restaurant because I had never been to one. Since those first bites, I have been hooked. Thai is great and a lot of it is gluten free! Pad Thai rice noodles…MMMM! One of the first Thai things I tried was chicken satay. Marinated chicken with a peanut dipping sauce. Nice, simple and delicious. Now you can great your own chicken satay for a different dinner option or dazzle guests at any party.
Chicken Satay with Peanut Dipping Sauce
For the Chicken:
- 1/2 cup coconut milk
- 1 clove garlic, minced
- 1 teaspoon curry powder
- 1 1/2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 pound skinless, boneless chicken breast halves – cut into 1 inch strips
For the Peanut Sauce
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1/2 cup creamy peanut butter
- 3/4 cup chicken stock
- 1/4 cup brown sugar
- 2 tablespoons lime or lemon juice
- 1 teaspoon gluten free soy sauce
- Salt to taste
- 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
- Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
- Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
- Preheat a grill for medium-high heat.
- Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
Seriously there are days I crave chicken satay. It’s so simple but so yummy! The flavors will keep you coming back for more!
12 Mar 2012
in Basics, Breakfast, Dessert, Recipes, Snacks
Tags: Banana, banana fritters, breakfast, breakfast for dessert, coconut, coconut and banana, Dairy Free, dessert, Food, fried, fritters, gluten-free
I know it’s almost 2 pm here on Long Island but that doesn’t mean you can’t think about breakfast! I am a breakfast and dessert gal. Any kind of cake like recipe is perfect for breakfast and can be delicious for dinner too! (Have breakfast for dinner as a treat!) These coconut banana fritters are perfect for just such occasion!
Coconut Banana Fritters
The coconut and banana flavors play wonderfully with each other for a delectable taste. Not a huge fan of coconuts? No problem! You can make these into regular banana fritters and use rice or almond milk in place of coconut milk.
- Clean peanut or canola oil, for frying
- 1 cup chopped, packed ripe bananas (approximately 2 medium)
- 1/2 cup all-purpose gluten free flour (such as Better Batter or Bob’s Red Mill – both great)
- 1/2 cup cornstarch
- 1/2 cup sweetened shredded coconut
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 egg yolks
- 1/4 cup coconut milk, plus more as needed
- 1/4 teaspoon pure vanilla extract
- Confectioners’ sugar, for serving
- Fill a Dutch oven or cast iron pot with a few inches of peanut or canola oil and heat on medium-high until it reaches 375°F.
- In a large bowl, stir together the bananas, flour, cornstarch, coconut, sugar, baking powder, and salt, followed by the egg yolks, coconut milk, and vanilla. Combine the mixture using a potato masher until it becomes a thick yet viscous batter, adding more milk—tablespoon by tablespoon—if necessary.
- Using a spring-form ice cream scoop to form the fritters, carefully lower 4 – 5 dollops of batter into the hot fry oil at a time. Cook, flipping once, until the fritters are a nice golden brown, approximately 2 – 3 minutes. Remove the fritters with a slotted spoon, shaking off excess oil back into the pot, and place on a paper-towel lined sheet pan to cool.
- Continue with the remaining batches, making sure to return the oil to 375° in between batches. Let fritters cool for 5 – 10 minutes. Sprinkle generously with confectioners’ sugar and serve warm.
Oh how I love breakfast for dinner. And breakfast for…well breakfast! Whip these up for your breakfast fanatics!
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.