CREAMED COCONUT SPINACH
Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop.
- Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes.
- Stir chopped spinach into coconut mixture and season with salt and pepper.
SPICY CORN AND COCONUT SOUP
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams
SPICY SPINACH AND COCONUT SOUP
Slightly spiced spinach and coconut soup recipe flavored with cumin, turmeric and ginger. Easy to make and very flavorful... A must-try! Original recipe here: http://frenchcookingfordummies.com/2009/spinach-and-coconut-soup/
Provided by French Cooking for
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Carefully clean spinach leaves and pinch off the stems if they're thick and tough. Chop spinach leaves roughly.
- Peel onion and garlic gloves. Chop onions and crush garlic gloves with a spoon.
- Take seeds off chili pepper and finely chop it.
- Heat oil in a large saucepan over medium heat. Add onion, garlic and chili pepper, take temperature down to low heat and leave them for 5 minutes.
- Add cumin, turmeric and grated ginger. Add vegetable stock and coconut milk and take to a boil. Reduce heat and leave covered for 10 minutes.
- Preheat oven on broiler setting.
- Add spinach and leave them for 3 minutes or until they wither.
- Liquidize 3/4 of the soup and put it back in the pan with the remaining quarter.
- Squeeze lemon, add to soup and season with salt.
- Grill grated coconut for 2 minutes in the oven.
- Serve in individual bowls and decorate with grilled coconut.
SPINACH AND COCONUT SOUP
This came from the book 'Entertaining with Cranks'. The page with this recipie has dropped out, therefore I have adapted it. It is absolutely delicious.
Provided by wizkid
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a heavy saucepan.
- add the onions and the garlic and gently cook until transparent.
- add the potato and fry for 5 minutes longer.
- add the spinach and the vegetable stock and simmer until the potatoes are cooked (approximately 10 minutes).
- put into the blender and blend thoroughly.
- return to the saucepan and a low heat.
- add the creamed coconut and stir until melted.
- add the single cream.
- add plenty of freshly ground black pepper.
- serve.
LAMB, SPINACH, AND COUSCOUS SOUP
Steps:
- In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the lamb necks. Add the onion and the garlic and cook the mixture, stirring, for 10 minutes, or until the onion is golden. Add the water, the broth, the wine, the parsley, and the carrot, bring the liquid to a boil, skimming the froth, and simmer the mixture, uncovered, for 2 hours. Transfer the lamb necks with tongs to a cutting board, discard the fat and bones, and chop the meat coarse. Add the meat to the kettle with the mint, the rosemary, and the spinach, bring the liquid to a boil, and add the couscous. Boil the soup, stirring, for 5 minutes, or until the couscous is tender, and season it with salt and pepper.
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