Skip to content

Posts tagged ‘coconut milk’

Winter Squash Coconut Muffins

Winter Squash and Coconut Muffins

One of my favorite things to do with winter vegetables like beets and winter squash–both of which take a while to roast–is to roast big panfuls to have on hand for any number of savory or sweet uses. Since the roasting is basically unattended you can do it while you’re in the kitchen making something else for dinner or whenever you happen to be home for a bit or your oven is already on.  It then seems like such a coup to have those sweet, tender chunks of goodness in your fridge whenever you want them. I think of this as another element in my prepared pantry. A term I use to describe all those things (veggie bouillon, cooked, frozen beans, etc.) that enable you to make fast food with real, wonderful ingredients. I think I’ll devote a whole post to this concept one of these days. And as a matter of fact, some of my upcoming classes–Pantry Stocking & Quick Meals and Kitchen Confidence: Techniques &  Tools, Variations & Combinations–focus on just such things.

Sometimes I don’t even manage to make them squash or beets into anything but just snack on them or serve them as a side with good olive oil and salt and a drizzle of sherry vinegar for the beets. But often they go into salads or a risotto or soup or curry. The other day I had a bunch of roasted squash in the fridge as well as a partial can of coconut milk which I knew wouldn’t last much longer. So out of these two items these muffins were born.

The coarse sugar and toasted coconut make for a nice, crunchy topping. Don't skip this part--it really adds and you use more of the coconut in the batter it anyway.

The bake-with-what-you-have strategy does not always work but this time it did and I will open a new can of coconut milk and roast squash for just this purpose in the future. I added some chopped golden raisins (whole my son picks them out but chopped he doesn’t mind them) for sweetness, a bunch of fresh, grated ginger and some toasted shredded coconut. Next time I’m going to try adding some lime or lemon zest just for fun but there already is plenty going on in these. And in the bake-with-what-you-have vein, I’m sure these would be good with nuts instead of raisins or other dried fruit or different sweeteners so play around and let me know how it goes.

These muffins keep quite well since the squash keeps them moist.

Winter Squash Coconut Muffins

These muffins are not very sweet so up the sweetener a bit if you’d like. And the sweetness will also depend on the kind of squash you use. I used buttercup and would recommend it, kabocha, hubbard or butternut. You want a dense, dry-ish fleshed, sweet squash. But then again, use whatever you have and see how it goes!

About 16 – 20 muffins (I made 12 regular sized-ones and 8 smaller ones — see photo)

1 cup all-purpose flour
1 cup whole wheat pastry flour (or spelt flour, etc. )
3/4 cup coconut sugar (or brown or regular granulated sugar)
2 tsp baking powder
1 tsp baking soda
¾  tsp salt kosher salt
1/2 teaspoon ground cinnamon
1 tablespoon freshly grated ginger
Generous 2 cups roasted winter squash
1/2 cup golden raisins (chopped if you have raisin dislikers in your circle)
1/2 cup plus 3 tablespoons unsweetened, shredded coconut lightly toasted, divided (I did this while I was preheating the oven)
1 1/2 cups coconut milk (preferably full fat)
2 eggs
1 tsp vanilla

Topping:
2 tablespoons coarse sugar such as demerara or turbinado
3 tablespoons toasted, shredded coconut (from quantity listed above)

Preheat oven to 375. While it’s heating spread the shredded, unsweetened coconut on a sheet pan and toast until just beginning to turn golden. This can take anywhere from 5- 10 minutes. Check often and be careful not to burn.

Put the squash, eggs, ginger, coconut milk and vanilla in a blender or food processor and process until smooth. Alternatively you can mash the squash with a fork (it should be nice and soft and easy to do) and then whisk all the wet ingredients together by hand.

Whisk the flours, sugar, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add the squash coconut milk mixture, the raisins and toasted coconut (be sure to reserve 3 tablespoons for the topping) and stir until just combined. Don’t over mix.

Portion the batter into muffin tins, filling each one about 3/4 full. Sprinkle each unbaked muffin with the coarse sugar and toasted coconut, lightly pressing down on the topping so it sticks well.

Bake for about 15 – 18 minutes or until a tester comes out clean.

Advertisements

Green Curry Summer Squash Soup

A lovely summery soup of squash, new potatoes, coconut milk and basil over rice.

I’ve had a good summer squash recipe repertoire for quite a while. But this year I’m expanding it even more. This season I am  creating customized recipe packets for a local CSA farm here in the Portland area every week. The farmer tells me what will be in the share on Saturday and by Sunday night I submit a comprehensive packet of recipes and tips for that week’s produce. Zucchini and all manner of summer squash are a mainstay in the share this time of year and I’ve enjoyed trying some new recipes for these tender, sweet, prolific veggies.

New potatoes and summer squash.

This dish was inspired by the ever clever and creative Heidi Swanson from her new book Super Natural Every Day. I’ve changed a bunch of things: I omitted the tofu croutons since I rarely have tofu on  hand. I served it on rice to give it heft and make it a one-dish meal. I used green instead of red curry paste, onions instead of shallots and added lots of basil.

This recipe uses a good number of summer squash so it’s a great way to work through the stash many of us find ourselves with right now. It’s great warmed up the next day for lunch either eaten as soup or over rice. I can imagine this being delicious with other veggies as well as the season changes so experiment as you see fit. It would also be delicious with some chicken or prawns if you want to dress it up a bit and make it heartier.

And please let me know if you have any favorite summer squash/zucchini recipes. I know they’re going to keep showing up for a few more weeks and I always need more ideas.

Summer squash, potatoes, onions and garlic sweating in green curry paste and some coconut milk.

Green Curry Summer Squash Soup

–adapted from Super Natural Everyday by Heidi Swanson

4-5 medium zucchini or other summer squash like yellow crookneck or patty pan, sliced into 1/2 inch slices

1/2 a medium onions (sweet or regular yellow onion), thinly sliced

4-5 small potatoes (new potatoes if possible), scrubbed and cut into small dice

3 cloves garlic, minced

1 – 2 heaping teaspoons green curry paste (I use the Mae Ploy brand)

1 can full fat coconut milk

2 cups veggie bouillon broth (or other veggie or chicken stock)

1/4 cup Thai basil or regular basil leaves, packed and roughly chopped (saving a bit for garnish)

salt

squeeze of lime juice to taste (optional)

Cooked white or brown, long grain rice

Put a large soup pot on medium high heat. Add about 3-4 tablespoons of the solid part of the coconut milk that makes up about the top fourth of the can, to the hot pan. Add the 1-2 teaspoons (depending on how much heat you want) of green curry paste and mash it up with the back of a spoon and blend it into the coconut milk. Fry this mixture for a couple of minutes until it becomes fragrant.

Add the sliced onion and fry for a few minutes until it softens. Add the squash and potatoes, several generous pinches of salt and cook, stirring often for 3-4 minutes. Then add the garlic, the remainder of the coconut milk and the broth. Bring to a boil, then turn down and simmer for about 10 minutes until the vegetables are tender. Add most of the basil (reserving some for a garnish) and cook for another minute or two. Adjust seasoning and add a squeeze of lime juice, if using.

Serve hot over rice and garnished with more basil.

P.S. Check out my guest post on Culinate.com about Slow Food’s $5 Challenge and join in the fun and conversation and cooking.