Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2017:
* Use the Spiralizer at least once per week for healthy veggie-rich meals
* Continue to spin from the Wheel of Meals for recipe inspiration

Saturday, March 31, 2012

Tangerine Beef with Snap Peas (2012 - Week 13)


2012 Week 13 Featured Ingredient: Tangerines

I didn't know what to pick as my mystery ingredient this week, so when I saw tangerines in the store, I just went with that.   I found a Guy Fieri Food Network Recipe for Spicy Tangerine Beef and decided to make it.  It didn't turn out spicy at all so I removed that adjective from the title.  I added snap peas to the recipe because I thought it needed a vegetable.  This was one of the fastest and easiest recipes I've made.  Overall, this was an excellent meal with great flavor.  I really enjoyed it. 

Tangerine Beef with Snap Peas over Rice
Serves: 4

Ingredients:
3 tablespoons soy sauce
1 tablespoon corn starch
1 pound flank steak, cut in small pieces
2 tablespoons dry sherry
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce
2 tablespoons reduced sodium soy sauce
1/4 cup freshly squeezed tangerine juice
3 tablespoons canola oil
2 tablespoons minced fresh ginger
3 scallions, chopped
2 tablespoons toasted sesame seeds
zest from tangerine peel
snap peas
rice

Directions:
Combine the soy sauce and cornstarch in a resealable plastic bag, and shake to mix well.  Add beef, seal bag, and let marinate for 20 minutes in refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice.

In a large pan or wok, heat oil on high.  Add the ginger and beef and cook for 2 to 3 minutes.  Add the snap peas and sauce mixture and cook for another 2 minutes on medium heat until sauce thickens.   Serve over rice and garnish with scallions, tangerine zest, and sesame seeds.

Monday, March 26, 2012

Tabbouleh and Tandoori Chicken (2012 - Week 12)


2012 Week 12 Featured Ingredient: Bulgar

After four weeks of featuring a fruit or vegetable, I wanted to mix it up a little, so I chose Bulgar wheat since I had some in my cupboard that I had yet to use.   I decided to make Tabbouleh Salad with the Bulgar and then wanted some meat to go with it and made Tandoori Chicken.  I realize they don't originate from the same geographic area, but that's okay.   The Tabbouleh was good.  It was a nice light salad--something different.  For the chicken drumsticks, I combined a lot of random recipes, so it's probably not very authentic, but it was good, and that's all that really matters to me.  I made a yogurt dipping sauce for the chicken which I ended up using for strawberries instead.  :)



Tabbouleh
Makes ~8 servings


Ingredients:
1 cup hot water
1 cup bulgar whear
juice from 2 lemons (1/4 cup lemon juice)
2 tablespoons olive oil
1/2 tablespoon kosher salt
1 cup minced scallions, white and green parts
1 cup chopped fresh mint leaves
1 cup chopped fresh parsley
1 small cucumber, halved lengthwise, seeded, and diced
2 roma tomatoes, seeded and diced
extra lemon juice or zest if desired
1 teaspoon salt
1 teaspoon pepper


Directions:
In a large glass bowl, pour the hot water over the bulgar wheat.  Add the lemon juice, olive oil, and salt.  Stir to combine, and cover the bowl with plastic wrap.  Let sit at room temperature for 1 hour.   Add the remaining ingredients and season to taste.  Refrigerate and serve on large romaine lettuce leaf if desired.




Anne's Tandoori Chicken Drumsticks

Ingredients:
6 to 12 chicken drumsticks, skin removed

Marinade:
1 cup plain yogurt
2 tablespoons lemon juice
1 clove garlic, minced or crushed
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon allspice
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground ginger
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
couple drops of red food coloring (optional)


Yogurt Dipping Sauce 
(optional)... I ended up using mine for strawberries instead
1/2 cup yogurt
1/2 tablespoon honey
1/2 teaspoon ginger
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 Granny Smith apple, grated


Directions:
In a medium bowl, stir together the yogurt and lemon juice.  Add all the other marinade ingredients and whisk until you have a smooth, thick marinade. 


Put the chicken into one or two large plastic resealable bags and add the marinade.  Knead the bags until the chicken is well coated.  Squeeze out most of the air from the bags and zip closed.  Refrigerate for 12-24 hours.  Turn and knead the marinating chicken once or twice while in fridge.

Preheat oven to 475ºF.  Remove chicken from fridge, line a large roasting pan with foil, and lay a rack over the pan so that air can circulate under chicken.   Place well-marinated chicken drumsticks on rack and roast for 15 minutes (no peeking!).  Turn drumsticks over and roast for another 10-15 minutes.  Let rest in oven for 5 minutes.  Remove to warm platter and serve.  


If desired, make the yogurt dipping sauce for chicken by whisking all the ingredients together.

Monday, March 19, 2012

Rosemary Lamb Chops and Irish Parsnip-Apple Soup (2012- Week 11)


2012 Week 11 Featured Ingredient: Parsnips


I was trying to think of a good Irish type of ingredient to use for St. Patrick's Day, and I realized I've never worked with parsnips before.  So I found an Irish Parsnip-Apple soup recipe to use and also cooked up some Rosemary-Marinated Lamb Shoulder Chops and served it with some store-bought Irish Soda Bread (since my soda bread recipes never seemed to taste that great).  The soup was good.  I liked the sweetness from the apples, and I guess parsnips themselves are a little sweeter than carrots.  The soup had a nice creamy texture.  The marinade on the lamb chops was delicious, and pan-grilling them produced a nice char flavor.  Jeremy and I decided we need to purchase a regular outdoor grill because that would have been even better.  I'll definitely make the marinade again, but maybe for steak or pork.  The lamb chops were just too expensive and it didn't seem like we got a lot of meat out of them after picking around the bones and fat.

Irish Parsnip and Apple Soup
Serves 6

Ingredients:
1 tablespoon butter
1 pound of parsnips, peeled and thinly sliced
1 pound of apples, peeled, cored, and sliced
1 chopped onion
1 garlic clove, crushed
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamon
1/2 tablespoon chopped fresh tarragon leaves
5 cups chicken stock (plus extra if needed)
1 cup heavy cream
salt and pepper

Directions:
Heat the butter.  When melted, add the parsnips, apples, and onions.  Soften them but do not let color.  Add the garlic and spices and cook for another couple minutes, stirring well.   Pour in the stock slowly, stirring until well mixed.  Cover and gently simmer for 30 minutes until the parsnips are soft.  Taste for seasoning.  Liquidize using a blender and add stock if too thick.  Add the cream and reheat, but do not let boil.  Serve garnished with chopped chives or parsley if desired.


Anne's Pan-Grilled Rosemary Lamb Chops 

 
Ingredients:
2 lamb shoulder chops
2 full stems of fresh rosemary

Marinade:
1/2 cup lemon juice
1/2 cup orange juice
2 cloves garlic, minced
1/2 onion, chopped
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme 
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil

Directions:

Whisk all the marinade ingredients together in a medium bowl and transfer to a large resealable plastic bag, reserving about 1/2 cup for the pan sauce.  Put the lamb chops in the bag along with the rosemary stems.  Seal the bag and shake well to coat.  Marinate in the refrigerator for 4 hours.

Remove the chops from the marinade and scrape off any bits that may be sticking.   Preheat a grill pan over medium heat for 3-5 minutes, and raise temperature to medium-high.  Place chops on the grill and cook until chops have distinctive grill marks, about 4 minutes.  Reduce heat to medium, flip chops over and cook another 4 minutes or until chops reach 140ºF.  Remove from pan and let rest a few minutes.  Meanwhile, deglaze the pan with the reserved marinade, scraping up any bits.  Reduce sauce until thickened and spoon on top of lamb chops.

Friday, March 16, 2012

St Patrick's Day Recipes

I'm not Irish, but that doesn't stop me from jumping on the green bandwagon once a year.  Tomorrow I'll once again be cooking an Irish-inspired meal, but meanwhile, I thought I'd re-post some of my previous St. Patrick's Day recipes.   Enjoy!

Happy St. Patrick's Day!
Corned Beef Cabbage Bake 

 Ingredients:
1/8 cup butter, cubed
2 cups chopped cabbage
1/3 cup chopped onion
1/2 teaspoon caraway seeds
6 oz deli corned beef, chopped
1 cup (8 oz) shredded Swiss cheese
1/8 cup Thousand Island salad dressing
1 tube (12 oz) refrigerated buttermilk biscuits

Directions:
In a large skillet, melt butter; stir in the cabbage, onion, and caraway seeds.  Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside.  Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.  Separate biscuits; place in an ungreased 9" round baking pan and press onto bottom and halfway up sides of pan.  Add cabbage mixture; top with corned beef mixture.  Bake, uncovered, at 350º for 20-25 minutes or until heated through and biscuits are golden brown.  Cut into wedges.
Anne Says:  It was like eating deep-dish Corned Beef Pizza.  Thumbs up!


Reuben Braid

Ingredients:
3-4 oz cooked corned beef brisket, chopped
3/4 cup shredded Swiss cheese
1/2 cup sauerkraut, rinsed and well-drained
1/2 small onion, chopped
1&1/2 tablespoons Thousand Island dressing
1/2 tablespoon Dijon mustard
1/4 teaspoon dill weed
1 package (8 oz) refrigerated crescent rolls
1 egg white, lightly beaten
1/2 tablespoon sesame seeds

Directions:
In a large bowl, combine the first seven ingredients. 
Unroll the crescent roll dough onto an ungreased baking sheet; seal seams and perforations.  Spread the corned beef filling down the center of rectangle.  On each long side, cut 1"-wide strips to within an inch of filling.  Starting at one end, fold alternating strips at an angle across filling' seal ends.  Brush egg white over dough; sprinkle with sesame seeds.  Bake at 375 degrees for 25-30 minutes or until golden brown.
Anne Says:  This was excellent. I recommend it.

Spinach-Stuffed Lamb Chops w/ Rosemary Glaze
Ingredients:
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons chopped rosemary
1 teaspoon black pepper
1 teaspoon lemon juice
1 tablespoon balsamic vinegar
3 cloves garlic, minced
4 lamb loin chops (~1" thick, 6 oz)
2 cups frozen chopped spinach, thawed
Goat cheese or shredded Swiss cheese
3 garlic cloves, slivered
salt
pepper

Directions:
Combine the honey, mustard, rosemary, black pepper, lemon juice, balsamic vinegar, and minced garlic.  Pour marinade into a resealable plastic bag and add lamb chops, turning to coat.  Refrigerate overnight.
Cut a deep slit into lamb chops and stuff with slivered garlic, cheese, and spinach.  Place lamb chops on rack in a roasting pan and sprinkle with salt and pepper to taste.  Pour or brush rosemary marinade over chops.  Bake/broil lambs, basting occasionally, at 450 degrees until meat thermometer reads 160 degrees for medium doneness, about 7 minutes per side.
 Anne Says: These were delicious, but I'd use less rosemary next time.


Irish Stew

Ingredients:
1&1/2 pounds lamb stew meat
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
2 cups reduced-sodium beef broth
2 cups water
2 medium potatoes, peeled and cubed
2 medium carrots, cut into 1" slices
1/2 cup turnip, cubed
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon marjoram
1/4 teaspoon pepper
2 tablespoons flour
3 tablespoons fat-free milk
1/2 teaspoon browning sauce, optional
3 tablespoons minced fresh parsley

Directions:
In a Dutch oven, saute onion in oil.  Add lamb to brown in oil.  Add garlic and stir for 1 minute.  Add broth and water and bring to a boil; reduce heat and simmer for 1 hour or until meat is tender.
Add potatoes, carrots, turnip, and seasonings, and bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes until vegetables are tender. 
In a small bowl, combine the flour, milk, and browning sauce until smooth; stir into stew.  Add parsley.  Bring to a boil; cook and stir for 2 minutes until thickened.
Anne Says:  This stew was really excellent!

Pot o' Gold Potato Soup

Ingredients:
3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter
2 cans (14.5 oz each ) chicken broth
2&1/3 cups mashed potato flakes
1&1/2 cups milk
1/2 cup cubed Velveeta cheese
3/4 teaspoon garlic salt
1/4 teaspoon chili powder
1/2 cup sour cream

Directions:
In a medium saucepan, saute celery and onion in butter for 2-3 minutes.  Stir in broth and bring to a boil.  Reduce heat; add potato flakes and cook for 5-7 minutes.  Add milk, cheese, garlic salt, and chili powder.  Cook and stir until cheese is melted.  Just before serving, stir in sour cream.
Anne Says: This was a good soup, and so easy to make.


Irish Champ

Ingredients:
3-4 Russet or Yukon Gold potatoes
1/2 bunch scallions (bulb and green stem)
3/4 cup milk
1/4 stick butter, plus extra if desired
salt 
pepper

Directions:
Scrub and peel the potatoes, quarter them, and boil in water.  Meanwhile, finely chop the scallions.  Cover with cold milk and slowly bring to a boil.  Simmer for about 3 to 4 minutes, turn off the heat, and leave to infuse.  Mash the boiled potatoes and mix with boiling milk and scallions.  Beat in the butter.  Season to taste with salt and pepper.  Serve with a knob of butter melting in the center.
Anne Says:  It was a respectable mashed potato recipe.


Irish Soda Bread

Ingredients:
2 cups flour
2 tablespoons dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter
2 eggs, divided
3/4 cup buttermilk
1/3 cup raisins

Directions:
In a bowl, combine flour, brown sugar, baking powder, baking soda, and salt.  Cut in butter until crumbly.  Combine 1 egg and buttermilk; stir into flour mixture just until moistened.  Fold in raisins.   Knead on a flour surface for 1 minute.  Shape into a round loaf; place on a greased baking sheet.  Cut a 1/4"-deep cross in top of loaf.  Beat remaining egg; brush over loaf.  Bake at 375 degrees for 30-35 minutes or until golden brown.
Anne Says: This wasn't my favorite recipe.  The bread seemed dry, but I think that's how it's supposed to be.


Irish Soda Bread Muffins

Ingredients:
2 cups flour
3 tablespoons sugar
1&1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1 cup lowfat buttermilk
1 large egg, beaten
3/4 cup currants or raisins
1/2 teaspoon caraway seeds

Directions:
In a large bowl, stir together dry ingredients.  With pastry cutter, cut butter until mixture resembles coarse crumbs.  In a small bowl, stir together buttermilk and egg until blended, and stir into dry ingredients.  Stir in raisins and caraway seeds   Spoon batter into greased muffin tin and bake at 375 degrees for 20-25 minutes.
Anne Says:  These tasted much better than the Soda Bread I made, but still needed a pat of butter.


Irish Soda Farls


Ingredients:
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
raisins (optional)
butter or jam (optional)

Directions:
Preheat heavy skillet to medium-low heat.
Place flour and salt in a bowl and sift in baking soda.  Make a well in the center and pour in buttermilk.  Work quickly to mix into dough and knead very lightly on a well-floured surface.  Form into a flattened circle, about 1/2" thick and cut into quarters with a floured knife.
Sprinkle a little flour over the base of the hot pan and cook the farls for 6-8 minutes on each side until golden.
Anne Says: These were my favorite of the Soda Bread recipes.


Shamrock Meringue Cups
Ingredients:
4 egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
1 can (14oz) sweetened condensed milk
1/2 cup lime juice
2 cups reduced-fat whipped topping
2 to 3 drops green food coloring
20 green candied cherries

Directions:
Place egg whites in a small bowl; let stand at room temperature for 30 minutes.  Add the vanilla, salt, and cream of tartar; beat on medium speed until soft peaks form.  Gradually beat in sugar on high until stiff peaks form.
Drop meringue into 12 mounds on two parchment paper-lined baking sheets.  With the back of a spoon, shape into 3-inch cups.  Bake at 275 degrees for 45-50 minutes until set and dry.  Turn off oven and do not open door; leave meringues in oven for 1 hour.
Meanwhile, in a small bowl, beat milk and lime juice until combined.  Cover and refrigerate for 1 hour until set.  Fold in whipped topping and food coloring.  Spoon 1/3 cup filling until each meringue cup.  Cut 18 cherries in half and two into thin slivers; garnish each dessert with a shamrock shape with cherries.
Anne Says: These desserts were very different and interesting, but good.


Leprechaun Patties

Ingredients:
1/2 cup butter
3/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1&1/2 cups grated zucchini
1&1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup quick cooking oats
1 cup granola
2 cups semisweet chocolate chips

Directions:
In a medium bowl, cream butter and sugar until fluffy.  Stir in the egg and vanilla, and then stir in the zucchini.  Sift together the flour, baking soda, and cinnamon, and stir into the zucchini mixture.  Finally, stir in the oats, granola, and chocolate chips.
Drop dough from a teaspoon onto unprepared cookie sheets.   Bake at 350 degrees for 10-12 minutes. Makes ~3 dozen cookies.
Anne Says:  These were really good cookies, and healthier too!


Blarney Stone Bars

Ingredients:
1/2 cup butter, softened
3/4 cup packed brown sugar
2 eggs
1 tablespoon milk
1 teaspoon vanilla extract
3/4 cup flour
3/4 cup quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup English toffee bits
1/3 cup chopped pecans
Frosting:
4 oz cream cheese, softened
3 tablespoons butter, softened
1&1/2 cups confectioners' sugar
1 teaspoon vanilla
2-3 drops green food coloring

Directions:
In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, milk, and vanilla.  Combine flour, oats, baking powder, and salt; gradually add to creamed mixture.  Fold in the toffee bits and pecans.  Spread into a greased 9" square baking pan and bake at 350 degrees for 20-24 minutes until a toothpick comes out clean.
Meanwhile, to make the frosting, beat the cream cheese and butter, and add confectioners' sugar, vanilla, and food coloring.  Spread frosting over cooled bars and cut into diamond shapes. (Makes ~ 2 dozen)
Anne says:  This was an excellent dessert bar.  Very tasty!



Lucky Horseshoes

Ingredients:
1 package (16 ounces) large marshmallows
3 tablespoons butter, cubed
4 cups crushed pretzels
1 cup semisweet chocolate chips
1/2 cup butterscotch chips

Directions:
Place two 5"-diameter bowls upside down in the center of two 9" round pans; coat pans with cooking spray.
In a large microwave-safe bowl, melt marshmallows and butter on high for 1 minute.  Stir in pretzels.  Quickly add chips; stir gently until coated.  Divide mixture in half.  Press each portion into prepared pan, leaving a 4" opening at one end.  Cool for 15 minutes.  Run a knife around edges of pan to loosen and invert onto a serving platter. (Makes 2 horseshoes)
Anne Says: This was a good granola-bar-like snack.


Sunday, March 11, 2012

Pulled Pork Sandwich with Jicama Slaw (2012 - Week 10)


2012 Week 10 Featured Ingredient: Jicama


I was watching an episode of Chopped just last week and this ingredient came up, and Jeremy said, "What is Jicama??" (actually pronounced hick'-ah-mah) It's a Mexican root vegetable that in flavor and texture is sort of like a cross between a potato and an apple.  I tried to explain it, but I couldn't because I've never had it (to my knowledge) or used it.  But I knew I'd seen it at the grocery store, so I decided to make it this week's featured ingredient.

I came across a lot of recipes for pulled pork and jicama slaw, so that's what I made.  It was also my first time buying pork butt (which still makes me giggle).   I combined various recipes and just winged my own slow cooker version.   I didn't do the best julienne job on the slaw, but the flavors were good.  I liked it.

Lime-Marinated Pulled Pork Sandwich with Jicama Slaw

Serves: 8-10
424 calories/serving

Ingredients:
Whole Wheat Sandwich Thins or Fold-It Flatout Bread (100-calories)

Pulled Pork:
3-4 pounds boneless pork butt, trimmed of excess fat, cut into 2-inch cubes
1 tablespoon salt
1 tablespoon ground black pepper
2 tablespoons dried oregano
1/2 tablespoon cinnamon
1/2 tablespoon chili powder
1 teaspoon cayenne pepper
1 large onion, chopped
6 garlic cloves, minced
5 large limes, juiced

Slaw: 
2-3 cups julienned jicama root
1 cup julienned carrot
1/2 cup julienned cucumber
4 green onions, julienned
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1/3 cup plain yogurt
1 tablespoon honey
1 lime, juiced
1 tablespoon rice vinegar
1/2 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
Toss the pork with the rest of the pork ingredients and marinate in the fridge overnight.  Transfer pork and all its marinade to a crockpot.   Cook on low for 8 hours.  You may want to add a little extra lime juice and/or 1/4 cup water.   Use forks to shred the meat apart.  Stir cooking juices into the meat.

While the pork is slow-cooking, make the slaw.     In a small bowl, whisk together the olive oil, yogurt, honey, lime juice, vinegar, and spices.  Set aside in the fridge for at least 10 minutes for flavors to combine.   In a large bowl, combine jicama, carrot, scallions, cucumber, and cilantro.  Toss with the dressing.

Scoop some pulled pork onto one half of the sandwich bun.  Top with the jicama slaw and cover with the remaining bun.  Enjoy!

Thursday, March 1, 2012

Coconut-Crusted Tilapia with Mango Salsa (2012 - Week 9)

 
2012 Week 9 Mystery Ingredient: Coconut

After making the coconut bread, I still had some shredded/grated fresh coconut, so I decided to make a healthy dinner using the coconut.  I made my own little recipe.  The coconut was crispy and delicious on the fish.  I paired it with a spinach salad.


Anne's Coconut-Crusted Tilapia with Mango Salsa

Ingredients:
2 tilapia filets
dash salt and pepper
1 egg, beaten
1/2 cup grated or shredded fresh coconut
1/2 cup Panko bread crumbs
  Salsa:
mango, finely diced
tomato, finely diced
onion, finely diced
jalapeno pepper, finely diced
cilantro, chopped
just a little lime juice


Directions:
Sprinkle a little salt and pepper on fish.  Coat in egg mixture.  Combine the coconut and bread crumbs and drag fish through crumbs to evenly coat.  Place on baking sheet and bake at 375º for 12-15 minutes or until fish is flaky and coconut is golden brown.  Top with salsa.

Tahitian Coconut Bread (2012 - Week 9)


2012 Week 9 Mystery Ingredient: Coconut

On our Hawaiian honeymoon this past summer, we visited the Polynesian Cultural Center on Oahu.  We watched a demonstration as a man deftly cracked open a coconut and made coconut milk with the water and pulp.  Inside one of the huts in the Tahiti area, I noticed a sign with a recipe for Coconut Bread, so I snapped a photo of it.  I decided to make coconuts the ingredient of the week so that I could make this bread.   Jeremy was doubtful about my ability to crack open the coconut.   At first, I had the coconut turned the wrong way, but once I figured that out, it split right open.  I drained the juice and used some of it in place of the water in the recipe.   The bread turned out dense but good... very sweet.  I'm usually not a fan of coconut, but I think using fresh coconut made a huge difference.




Tahitian Coconut Bread
Recipe from Polynesian Cultural Center in Hawaii
Makes 5 small loaves

Ingredients:
2 cups fresh coconut, grated
2 teaspoons baking powder
1&1/2 cups sugar
1&1/2 cups water
4 cups flour (plus a little extra as needed)

Directions:
In a large bowl, mix coconut and baking powder.  Add sugar and water and mix.  Add flour and mix until it becomes a doughy texture, adding flour if needed.   Break dough into 5 equal pieces and roll each into a log and wrap in aluminum foil.  Bake at 350º for 1 to 1&1/2 hours.