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Today in My History

2000:  MUST the Show Go On?
2001:  Butt Weary
2002:  "Follow Miss Baggy Butt"
2003:  Plateaus
2004:  Something's Gotta Give
2005:  Unconscious Mutterings
2006
Lunch with Alan Alda
2007 No Joy in Mudville
2008: Whole Lotta Shaking Goin' On
2009:  Getting Ready
2010:  The Skunk Train
2011:  San Diego
2012: What Time Is It?
2013: When an Internet Friend Dies
2014: PTSD
2015: Four Times a Yea
r
2016: The Square Zebra
2017: Sunday Stealing
2018: New House

2019: No Guilt This Week


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COCONUT MILK

30 July 2020

I spent the whole morning watching the John Lewis funeral, which was very powerful.  But I didn't get to writing this entry until nearly noon.

We have had more coconut milk in this house in the past year than probably in the last 5-10 years. Marta makes a lot with coconut milk (especially when she was on her Keto diet).  When they first moved in here, one whole shelf on our pantry was filled with nothing but coconut milk.

With Marta's tastes so particular, I am always trying to find something that she might like, so I am always looking for recipes that use coconut milk.

I watch a lot of Food Network shows, especially contests where various cooks have their recipes critiqued and I listen to the judges who talk about how you could taste all of the various flavors that blend together and how they blended beautifully and I never really understood what that really meant, until I found a ground beef recipe that I cooked the other night.

BEEF WITH COCONUT MILK

Ingredients:

1 cup thinly sliced leek
1 teaspoon minced garlic
1 lb lean ground beef
1 teaspoon red curry paste
1 cup tomato sauce
1 2 cup light coconut milk
1 tablespoon brown sugar
4 teaspoon grated lime rind
1 1 2 teaspoons fresh lime juice
1 tablespoon Asian fish sauce
3 cups hot cooked short-grain white rice

**  My changes (I never make a recipe exactly as it's written, because of things I don't have and so have to substitute).  I left out the leeks because Marta and Walt don't like onions or leeks.  I had no red curry paste but substituted 1 tsp of Thai green curry sauce and 1/2 Tsp of red chili paste.  I also used coconut cream because we didn't have coconut milk.

Instructions:

Heat a large skillet over medium-high heat. Coat pan with cooking spray.

Add leek; sauté 5 minutes. Add garlic; sauté 1 minute.

Add beef; cook 7 minutes or until lightly browned, stirring to crumble.

Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).

Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.

Serve with the rice.

When I took the first bite of this after I served it, I understood completely what those Food Network judges talk about in tasting all the various flavors and how they blend completely.  My mother used to say that if my father thought a spice was good he added lots more than the recipe called for, and I think sometimes I do that too (especially cumin!).  The flavorings in this dish were just little bits--1 tsp of each.  Yet, blended together beautifully and with one mouthful, I knew they were all there, yet there was none which predominated over another.

I'm not a big beef eater any more, but I ate seconds of this and was sorry that Walt got to the leftovers for lunch the next day before I did.

I highly recommend it for anyone who is interested in a cheap easy to make dish.

PHOTO OF THE DAY

 

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