I am SO excited about this post. This ice cream is ridiculously good, ridiculously healthy, and ridiculously simple, and I have made it three times since I invented it two days ago. There are five ingredients, and you don’t need an ice cream maker. There are also NO sweeteners. This is the stuff dreams are made of. Well, my kind-of cheating whole30 dreams, at least.
Okay guys, so technically when you go paleo, you are supposed to be really hard core for 30 days. You are not just supposed to jump into making a million and one paleo desserts. You are not supposed to have any desserts at all for that first month. But, BUT…I just had to make one last dessert. It’s what I do. And it’s really good. You’ll understand when you taste it!
This ice cream is made with coconut milk and sweetened with honey (or maple syrup or agave for a vegan version). The strawberry syrup has a little balsamic vinegar in it, just to deepen the flavor. Don’t worry, you won’t taste it. You can hardly even taste the honey and coconut–this is mainly just strawberries and cream flavored. It’s fabulous, and there’s nothing bad or unnatural in it.
Ingredients (makes about a quart):
For the strawberry syrup:
2 cups fresh strawberries
1 tablespoon honey, agave, or maple syrup
3 tablespoons water
1 scant tablespoon balsamic vinegar
Pinch of salt
For the ice cream base:
1 (14 ounce) can coconut milk
1 (14 ounce) can light coconut milk
1/2 cup honey, agave, or maple syrup (or to taste)
1 teaspoon vanilla
To make the strawberry syrup, hull and halve the strawberries. Place them in a saucepan over medium heat with the remaining ingredients and cook, stirring often, until the strawberries have softened and are starting to break up (about 10 minutes). Cool slightly, then transfer to a food processor. Blend until smooth, and strain through a fine mesh sieve to remove the seeds, pressing on the pulp to extract as much liquid as possible. Discard pulp and refrigerate syrup until cold.
To make the ice cream, whisk together all the ice cream base ingredients in a large bowl until smooth. Whisk in the cold strawberry syrup, taste, and adjust the sweetness as desired. Refrigerate until chilled, and freeze according to your ice cream maker’s instructions. Store in an airtight container in the freezer for at least 3 hours before serving.
In my last post, I shared a recipe for gambas al ajillo inspired by my meal at Solea. The other thing I was dying to try at home was Solea’s chickpea spread, which they bring at the beginning of the meal with a basket of crusty bread. It’s really delicious! I could tell it had chickpeas in it (plus, it was adorably garnished with one whole chickpea), but I couldn’t tell what made it so much richer, and so different from, hummus.
Luckily, our waiter didn’t mind telling us the other key ingredient–porcini mushrooms! I had never cooked with them before, and they smelled really funky before they were reconstituted. But, it was worth it. I was rewarded with this hearty dip, which I think is just as good as what I had at Solea.
Ingredients (makes about 1 1/2 cups):
1 15 ounce can of chickpeas, rinsed and drained
Juice of half a lemon, or to taste
Salt to taste
1/2 cup plus 1 teaspoon olive oil, plus more for serving
1/4 ounce dried porcini mushrooms
Paprika for serving, optional
Place the porcini mushrooms in a small bowl, and pour in very hot water to cover. Let sit for 30 minutes. Drain, reserving the soaking water, rinse, and pat dry.
Heat 1 teaspoon of olive oil in a small skillet over medium heat, and saute the mushrooms for about five minutes.
In a food processor, combine the chickpeas, lemon juice, salt, and mushrooms. Turn the processor on and add the half cup of olive oil in a steady stream (you can use less oil and more mushroom water if you’d like). If the spread seems too dry, add the mushroom soaking water a tablespoon at a time and process until smooth.
Taste for seasonings and adjust if needed. Drizzle with olive oil and sprinkle with paprika, if desired. Serve with crusty bread or vegetables for dipping.
li.src = (‘https:’ == document.location.protocol ? ‘https:’ : ‘http:’) + ‘//platform.stumbleupon.com/1/widgets.js’;
var s = document.getElementsByTagName(‘script’); s.parentNode.insertBefore(li, s);
(my other favorite grain product). If you have leftover lentils, these are very easy and quick to make. If not, you should make this first recipe and have it for dinner with rice or couscous. The next day, you can make the fritters with the leftovers.
Ingredients for the fritters:
1 1/2 cups leftover lentils (from above recipe, or any well-cooked red lentils)
1 cups frozen corn kernels (no need to defrost)
3 scallions, sliced
3 tablespoons chopped cilantro
1 cup masarepa
1 cup hot water
Canola oil or olive oil for cooking
Lime wedges for serving
In a large bowl, mix the leftover lentils, corn, scallions, cilantro, masarepa, and a pinch or two of salt. Add the hot water and stir to combine. Let sit for five minutes.
Meanwhile, heat about 1/8 inch of oil in a heavy skillet over medium-high heat. When the oil is hot enough, a droplet of water should bounce and skitter across the skillet.
Using your hands, make balls of dough a little larger than golf balls and flatten them slightly to form patties. Fry until golden brown on both sides, about 3 minutes per side. Be gentle when you flip them–you’ll lose a few pieces of corn, but that’s okay.
Drain on paper towels. Serve hot, with sea salt sprinkled on top and lime wedges for squeezing over.
Extra uncooked fritter mixture can be kept for up to three days in the refrigerator.
This post contains affiliate links. If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected). Thank you so much for supporting my site!
Vanilla is such an important ingredient. It goes into pretty much every dessert I make, and lately I’ve started putting a capful in my morning coffee, too. Sometimes when I’m baking, the worst thing happens. I suddenly realize there are only three drops of vanilla left in my little bottle. This has been happening all too frequently since I developed my vanilla cafe au lait habit, so I decided to put an end to my vanilla extract shortages for good. I got the idea to make my own vanilla extract from this post on Sunday Morning Banana Pancakes.
All you need are some cute little bottles (I used these), vanilla beans (I got these Madagascar beans), and some vodka. It doesn’t have to be high quality vodka–the quality of the beans is much more important. Vanilla beans are expensive, but more reasonable if you buy a bunch of them. Also, vanilla extract is expensive, so I think if you use enough of it you’ll definitely save money by making your own. If you don’t want to make all the beans you buy into extract, you can store some in an airtight container to use in baking or custards. A lot of desserts call for vanilla bean seeds instead of extract, so it’s great to have some around. As soon as I get my ice cream maker, I am going to use my leftover beans to make vanilla bean ice cream with those great little specks of vanilla seeds in it.
Guess what? This vanilla extract would make a great gift, and is a gift that keeps on giving. If you start running low, just top off the vodka and let it sit for a few weeks before using it again. After doing this a couple of times, you will probably want to add some new beans. Ina Garten says she’s been doing this to refresh the same bottle of vanilla that’s been in her pantry for twenty years!
Vanilla beans (6 beans per cup of vodka)
Make sure your bottles are really clean. I sterilized mine by boiling them in water for ten minutes. Let them dry completely (I put mine in the dishwasher top rack to dry).
Cut each vanilla bean in half lengthwise, and then crosswise to fit in your bottles if you’re using small ones like me. I used three beans for each of my four-ounce bottles. Pour in vodka, leaving a little bit of space at the top (if you can find a funnel, you won’t make as much of a mess as I did). Store in a cool, dark place, and shake every day or so. The extract will be ready after two months, but continues to develop a more pronounced flavor if aged longer.
I made my labels in Microsoft Word, printed them on regular paper, and stuck them on with a permanent glue stick. I can’t figure out how to post the document up here for you to download, but if you want these labels, drop me a note with your email address and I’ll send them to you.
I LOVE curry made with coconut milk. It’s the most delicious thing ever. But, I am not the biggest fan of rice. I mean, rice is fine, but for me it’s nothing to write home about.
But, noodles? Noodles are my jam. All kinds of noodles. Italian noodles, Asian noodles…where are the noodles in Indian and Mexican cuisines? Big problem. Someone get on that quick.
Anyway, whenever I see noodles, I’m interested. Even in places where noodles might not seem to belong–bring on the noodles! One of my favorite Thai restaurants has a dish called Noodle Curry, which is a delicious yellow curry served over udon noodles. Genius! Curry and noodles are a match made in heaven. Watch out, rice. You ain’t got nothing on noodles.
Ingredients (adapted from The Little Foodie):
1 pound rice noodles
1/3 cup coconut cream (scrape off the top of a can of coconut milk that has not been shaken)
3 tablespoons red curry paste
2 Japanese eggplants, halved lengthwise and sliced into half-moons
1 red bell pepper, seeded and sliced into strips
1/2 onion, chopped
4 cloves garlic, chopped
3-4 tablespoons fish sauce (omit for a vegan or vegetarian dish–you may need to add some salt)
1 can coconut milk (Not the same can you scraped the cream off of! We need a lot of coconut love here. Save the other can for smoothies!)
1-2 tablespoons brown sugar
1/2 pound snow peas
Sliced scallions and chopped fresh cilantro for serving
Boil water and cook the noodles according to the package directions. Drain and set aside.
Heat the coconut cream in a skillet over medium-high heat. When it bubbles, add the curry paste and stir to mix. Add the eggplant and cook, stirring occasionally, for about ten minutes.
Add the pepper and onion and mix well. Cook for five more minutes. Add the garlic, fish sauce, coconut milk, brown sugar, and snow peas. Cover the pot, and turn the heat down so the mixture simmers. Cook for about five more minutes, or until the snow peas are cooked but still crunchy and bright green.
Serve noodles in a bowl with vegetables and curry spooned on top. Garnish with chopped scallions and cilantro and serve hot.
caught my eye, and guess what? It had a super easy recipe for arepas right on the back.
(fine yellow cornmeal)