Thai Coconut Curry Recipe

I’m trying to broaden my culinary horizons further, not only because I love eating new things, but also because I get bored of cooking the same things all the time. To that end, I’ve been perusing cookbooks and browsing YouTube cooking videos to find inspiration. One of the channels that I discovered was Brothers Green Eats (and I say I discovered because they’ve been posting cooking videos for about four years, but they’re new to me). I’ve really been enjoying working my way through their videos, and they’ve given me some great ideas.

This past Saturday I cooked up some coconut curry based on their Cooking “Cheat Codes” – Make Anything Taste Delicious tutorial, with the relevant bits about curry paste and coconut milk starting at about the 5:00 mark). This recipe is customized according to the ingredients that were available locally and seasonally, as well as to suit the tastes and dietary issues of my family. However, it is a very flexible technique that can be used with a wide variety of ingredients. You don’t have to use the brands that I did, either, but I thought it was necessary to note what worked well for me. This dish is dairy-free, and can easily be made vegetarian or vegan by omitting the meat; since it’s added more or less at the last step, the meat doesn’t have a huge amount to do with the development of the flavour. I should note right now that the curry paste that I used is not vegetarian or vegan, but I’m sure you could find one that is, or make one of your own to suit your personal dietary requirements.

I have a feeling that I will be making this recipe over and over again — especially since there are almost infinite variations available.

Thai Coconut Curry
Serves 4-6

Preheat oven to 350°F (175°C).
Please note: weight measurements for the vegetables in this recipe are taken after peeling and removing inedible portions like leaves and stems.
Wash and slice:
1 small onion (60g (2oz))
1 small yellow zucchini (200g (7oz))
1 small green zucchini (200g (7oz))
2 medium carrots (200g (7oz))
1 small eggplant (200g (7oz))
On a baking sheet, spread evenly:
2 Tbsp olive oil
1/4 tsp salt
1/8 tsp pepper
Add the sliced vegetables to the baking sheet. Mix them by hand or with a spatula until the vegetables are evenly coated with the oil and spice mixture.
Roast the vegetables in the oven at 350°F (175°C) for between 40 and 60 minutes, turning the veggies in the pan halfway through that time. The vegetables are done when they are tender but before they start to fall apart.
In the last 20 minutes or so of the roast vegetables’ cooking time, steam and drain:
150g (5.25oz) chopped baby bok choy
According to the package directions, cook until al dente and drain:
340g (12oz) medium egg noodles
In a large, deep, non-stick frying pan or non-stick wok, heat on medium heat:
1 Tbsp olive oil
Add to the oil:
3 Tbsp Blue Dragon Thai Red Curry Paste*
Cook for 1 minute, stirring regularly to prevent burning and sticking.
Add to the pan:
one 398mL (13.5fl oz) can A Taste of Thai Lite Coconut Milk
Stir until ingredients in pan smoothly combined.
Add the roast vegetables, baby bok choy, and medium egg noodles to the pan. Stir until all solid ingredients are evenly coated. Add to the pan:
250g (9oz) peeled, cooked shrimp**
Stir until ingredients are heated and coated evenly.
Serve, optionally topping each dish with:
a sprinkle of toasted sesame seeds

* Or curry paste of your choice.
**Or an equal amount of cooked chicken chopped into bite-sized pieces.

Strawberry-Rhubarb Butter Recipe

One of my favourite things in the world to can is fruit butters, which are basically fruit that has been cooked, blended, and then boiled down to reduce the moisture content until the end result is smooth and spreadable. Simmering off the water increases both the flavour and the acidity, so fruit butters need less sweetening for taste or for preservation purposes. Fruit butters are a simple, wholesome kind of preserve that historically, in Canada, was a common way to make fruits last the winter. These days, they are made and eaten all year long, although most home canning happens in the summer and early fall when fruits are freshest and at their most plentiful.

Contrary to what the name may indicate, fruit butters actually don’t usually contain any dairy products, although some recipes call for a dollop of butter to prevent frothing (which I usually forgo and instead skim the froth). They are generally vegetarian and can be made vegan through proper sourcing of ingredients — as I’ve previously mentioned, some varieties of sugar use bone char as part of the filter process, so if that’s important to you, you’ll have to do your homework when choosing a brand to buy.


Strawberry-rhubarb butter will last up to a year when properly canned.

Fruit butters have easily as many uses as jams or jellies, including (but not limited to):

– a spread on bread, toast, or biscuits;
– a filling in donuts, cookies, muffins, croissants, turnovers, and tarts;
– a topping for ice cream;
– a mix-in for yogurt;
– a topping for pancakes or crepes;
– mixed with cream cheese to make a quick dip for fresh fruit or crackers; or
– an ingredient in fruit butter bread (apple being the most common)

Strawberry-rhubarb butter is the latest fruit butter I’ve made, and I’ve found that it perfectly encapsulates the tastes of late spring/early summer. Since the ingredients cook down, it’s a great way to use up rhubarb — especially if you’re searching for ways to use the stalks from an over-producing plant! I prefer to cook it in a combination of the microwave and the crock pot, because both are less prone to burning than cooking on the stove. The quickest way to ruin a batch of fruit butter is to scald it; you’ll never get rid of that burnt taste. If you choose to cook on the stove, you will have to watch your ingredients like a hawk, stir constantly, and adjust your cooking times. For these reasons, if you have a microwave and a crock pot, I highly recommend using them.


Strawberry-rhubarb butter on Dad’s biscuits.

Strawberry-Rhubarb Butter
Yields seven 250mL jars

Wash and chop until you have:
1Kg (about 8 cups) rhubarb, any variety
Place the rhubarb into a microwave-safe casserole dish with:
1/2 cup water
Cover and microwave in 3-minute increments, stirring every time you check for doneness, until the rhubarb are falling apart (approximately 15 minutes). Set rhubarb aside.
Repeat this process, cooking each fruit separately, with:
1.2Kg (about 8 cups) strawberries + 1/2 cup water
1Kg (about 8 cups) apples (any variety) + 1/2 cup water
While apples are cooking, put the rhubarb and its cooking liquid into a blender and blend until smooth. Pour rhubarb puree into crock pot. Repeat puree step with strawberries and their cooking liquid, and when they are cooked, the apples and their liquid.
To the crock pot add:
400g sugar (about 1 3/4 cups)
Stir until all elements are well combined.
Set crock pot on high and cook until resulting butter is a little bit thinner than the desired final product (fruit butter will thicken slightly as it cools). This usually takes between 24 and 48 hours. Cooking more than 48 hours is not recommended as the butter will develop a burned taste. If fruit has not thickened enough after 48 hours, finish the thickening process on the stove top, stirring regularly to prevent scalding.
Fill 250mL jars leaving 6mm head space. Process in a hot water canning bath for 30 minutes after the water returns to a boil. This fruit butter will last up to a year when processed. Alternately, the butter may simply be refrigerated for up to three weeks, or frozen (leaving additional head space for expansion) for up to six months.

Dairy-Free Pumpkin Spice Cashew Spread Recipe

I’m still working through a batch of pumpkin puree that I thawed and then didn’t end up needing. One of my favourite pumpkin-based recipes is Pumpkin Spice Cream Cheese Spread by Pinch My Salt. The original recipe is simple — no cooking required, it’s as easy as throwing everything in a blender and pushing a button. Sadly, since I now have to avoid dairy products, any recipe based on cream cheese is out. So I made my own slightly-more-labour-intensive dairy-free version, and I think it tastes just like pumpkin pie.

My first version of this recipe was made with tofu, but that was a wash — despite the spices, it still mostly tasted like beans. My successful version is made with cashews as the base, which means it definitely contains nuts and is not school-safe. That’s okay, my kids can have dairy, I can send them to school with the cream-cheese-based version. My version also doesn’t use premixed pumpkin spice, but instead all of the individual spices that are usually found therein, allowing for a bit more customization. The recipe is vegetarian, and could be made vegan if you source your ingredients right (many brands of sugar, including brown sugar, use bone char as part of the filter process).

I like both versions of the spread as a dip for a freshly-cut-up cold, crisp apple. It also works well as a spread for bagels, toast, or a topping/core for muffins or cupcakes.


Pumpkin spice cashew spread with sliced gala apples

Dairy-Free Pumpkin Spice Cashew Spread
Yields about 1 1/2 cups

Pour into a heat-safe container:
1 cup roasted unsalted cashews
Cover the cashews with boiling water and leave them to sit for a minimum of 1 hour, up to 4 hours. Cashews should be plump and soft after soaking.
Drain water and place cashews in a blender.
Add to the blender:
1/2 tsp salt
1 Tbsp corn starch
3 Tbsp nutritional yeast
6 Tbsp brown sugar
1/4 cup maple syrup
1/2 cup canned pumpkin
1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
1/2 cup water
Blend mixture until smooth.
Pour mixture into a cooking pot. Stirring constantly, cook until the mixture just begins to simmer. This recipe will burn to the bottom of the pot very quickly, so stirring constantly is essential. Once the mixture has reached a simmer, remove it from the heat. Scrape the mixture into a container with a lid that seals, then refrigerate until cooled through. Serve.

Mom’s Homemade Macaroni & Cheese Recipe

One of my daughters was having a friend over for dinner tonight, so I made up my mom’s famous homemade macaroni and cheese. This dish is pretty much a guaranteed crowd-pleaser with the under-10 set, who are often more difficult to please and are less willing to try something new. It’s exponentially better than instant pasta and powdered cheese. In my opinion, my mother makes the best macaroni and cheese in the world; it was such a favorite of mine that I requested it for my birthday dinner for at least twenty years in a row. It made me very sad when I realized that my dairy intolerance means that I’d have to give up eating mom’s mac & cheese.

Mom’s recipe originally came from the back of a box of dried macaroni noodles, but over the years she tweaked and perfected it until it bears little resemblance to the original. This recipe makes a lovely creamy cheese sauce for the pasta and creates a crispy crunch on the top of the casserole. The crispy top is generally everyone’s favorite part and is fought over in my house.

Mom’s Homemade Macaroni and Cheese
Serves 4

According to the directions on the package, cook:
2 cups uncooked dried macaroni
Preheat oven to 350°F.
In a medium-sized saucepan or in the microwave in an oven- and microwave-safe casserole dish, melt:
3 Tbsp butter
Whisk into the butter:
3 Tbsp all-purpose white flour
1 tsp salt
1/8 tsp black pepper
Stir in:
3 cups 2% milk
Cook over medium heat, stirring regularly (with a whisk works best) until thickened to the consistency of a white sauce. Alternately, cook in the microwave, stirring every 3 minutes to remove lumps, until the desired consistency is achieved.
Add:
2 cloves of garlic, peeled and finely chopped or grated
1/2 tsp Worcestershire sauce
1/2 tsp table mustard
2 cups coarsely grated old cheddar cheese
Optionally, you may add:
(1 medium onion, finely chopped)
Stir mixture until cheese is fully melted and ingredients are evenly mixed. Add the previously-cooked macaroni and stir well. Fill a 2.5-quart (2.3L) oven-safe casserole dish with this mixture. If sauce was prepared in the microwave, simply add the noodles to the mixture already in the casserole dish.
With a rolling pin, crush:
8 salted soda crackers* (about 25g (0.9oz))
Mix crushed crackers with:
1/4 cup grated old cheddar cheese
Sprinkle this mixture evenly on top of the contents of the casserole dish.
Bake uncovered for 20-30 minutes.
Generously serves four adults.

*I prefer Premium Plus or Premium Plus Whole Wheat crackers, but there’s no reason that other kinds of crackers can’t be used. I have made this recipe so many times — and relied on whatever I had in my pantry at the time — that I have probably used everything going. The crushed crackers used in the photos were actually Original Baked Naan Crisps by Sarah’s Fine Foods.

This recipe is very flexible. Here are some variations that I have tried:

– This dish freezes very well. When preparing portions for the freezer, skip the baking step when preparing. Instead re-heat the entire casserole in the oven at 350°F (175°C), which will re-melt the cheese and crisp up the topping. Bake until cheese starts to bubble and the center of the casserole is warm, which generally takes between 30min and 1 hour, depending on how large the portions are that you have frozen. You can reheat frozen portions in the microwave, but the topping won’t get crispy.

– This dish also travels and reheats well, so it’s perfect to bring to potluck meals.

– Use a different kind of pasta. Most smaller pastas, such as penne, rotini, rigatoni, shells, or wagon wheels, work just as well as macaroni. Penne rigate is a favorite of mine and is probably used more often than macaroni in our household. Whatever you choose, you’ll need about two cups of dried pasta.


This dish, to me, is the only truly proper one for making Mom’s homemade macaroni and cheese (although in reality any appropriately-sized casserole dish works equally well). It’s just that this is what my mom used for the entirety of my childhood: a Pyrex casserole dish from the late 1970’s/early 1980’s with flowers on the side.

– Use fresh pasta instead of dried. The yield for fresh pasta is different than dried, but in the end you’ll need about five cups of cooked pasta.

– For a healthier dish, use whole-wheat pasta.

– If you’re cooking without a stove, prepare the sauce in a microwave and bake the final casserole in a toaster oven. You can even “bake” the casserole in the microwave, but the top won’t get crispy (as I learned the hard way when my oven broke when cooking dinner for my in-laws for the first time).

– Change up the cheese; use a blend of cheddar and mozzarella/Gouda/etc., or switch up the cheese entirely. Sharp cheeses work best.

– To make baby food for an older baby, use whole-wheat noodles that are made without eggs and whole-fat milk. Skip the onions and the crispy top. Run the macaroni and cheese through a blender/food mill/food processor to make it smooth, adding whole milk gradually until the desired consistency is reached. This works best while the mixture is still warm, as it does congeal when it cools. My daughters loved their macaroni and cheese baby food — and now they’re huge fans of the regular kind.

Quinoa Bread Recipe

At the suggestion of a friend of mine, I bought some red quinoa a while back included a small portion in a fruit salad. Well, I discovered very quickly that I don’t like it with fruit; actually, despite all of the hype and how healthy it is, I don’t care for it much at all. Use it instead of rice! Add it to your salads! Yuck, yuck, yuck. But I still had most of a bag of quinoa to use up, and I would be darned if I was just going to compost it, so I decided that I’d try making quinoa bread. And it ended up being delicious! Not just to me, either. My kids ask for seconds and my husband, who generally loathes quinoa with the fire of a thousand dying suns, actually likes it. So even if you’re not a fan of this ancient grain, I suggest that you try this bread — and don’t write off all baked goods containing quinoa (like I almost did) until you try them.

This is a heavier bread, with a density a little closer to a banana or pumpkin bread than a traditional white or whole wheat loaf. The flip side of the heaviness — mostly caused by the water in the grains — is that this bread stays moist and tender inside for quite a long time. Even when stale, it doesn’t get hard like a crusty bread can, and can still be quite good toasted or in a grilled cheese sandwich.


This loaf was made in a 9.5″ x 5.5″ loaf pan, which is why it is so low and wide.

Quinoa Bread
Yields 3 loaves

In a large pot, bring to a boil:
500mL water
1 Tbsp canola oil
1 tsp salt
To the boiling liquid, add:
1 cup red quinoa*
Bring back to a boil. Turn heat down to low and cook for 20 to 25 minutes, uncovered. When cooked, the quinoa will become transparent and a white ring will appear in the ancient grain. Remove from heat, drain, and allow to cool.
In a large bowl, mix together:
2 1/2 cups all-purpose whole wheat flour
1 1/2 tsp salt
14g (2 packages) quick rise instant yeast
Stir in:
2 1/2 cups warm water
Once contents of bowl are mostly smooth (it doesn’t have to be perfect), add the cooked, cooled quinoa. Stir until mixed.
Gradually add:
4 cups all-purpose unbleached white flour

Depending on how much water the quinoa absorbs when cooking, slightly more or less white flour will be required. The dough should be soft and the slightest bit sticky, but should not flow like a batter.

Turn out dough onto a lightly floured surface and knead by hand for about 10 minutes, dusting kneading surface, hands, and dough lightly when necessary to prevent sticking.

Oil a large mixing bowl. Form the dough into a ball and place it in the bowl. Cover the bowl with a clean, damp tea towel. Place the bowl in a warm, dry area with no drafts. Allow the dough to rise until double, about 1 1/2 to 2 hours.

Punch down the dough. Grease three 8.5″x4.5″ loaf tins. Divide the dough into two equal-sized portions. Cover the pans with a clean, damp tea towel and allow to rise again until double, about 1 1/2 to 2 hours.

Preheat oven to 400ºF (205ºC). Bake loaves for 10 minutes. Turn heat down to 350ºF (177ºC) and bake for about 20 to 25 minutes more. Check to see if the bread is done by removing a loaf from the pan and tapping it on the bottom. When cooked through, it should make a hollow sound. Remove all loaves from the pans immediately and place them on a wire cooling rack.

Slice and serve immediately, or wrap in a clean plastic bag once loaves are cool; they will last about five days before going stale.

*Any colour quinoa may be used, but red quinoa makes the most attractive visual contrast in the loaf.

Slow Cooker Clam Chowder Recipe with Dairy-Free Options

I’m taking a break today from ComicCon recap to post a recipe that a few people have asked for: my slow cooker clam chowder. I developed this recipe for two reasons: 1) I love dairy, but it doesn’t love me back, so if I want clam chowder I have to make it for myself with a dairy substitute, and 2) I had packages of frozen clams in my freezer that I’d bought on sale and I had no idea what I wanted to do with them. I Googled for ideas, and for the most part the consensus seemed to be that frozen clams are gross and tough, so don’t buy them in the first place. Well, in the past I’ve learned that simmering tough cuts of meat in liquid for a really long time can make just about anything palatable, and that technique works well with cheap frozen clams. As a bonus, all of the ingredients can be prepped the night before, and then most of them are thrown into the slow cooker as you get ready for work. This chowder really only needs attention in the last hour or so, and even then not much.

A note regarding dietary requirements: I make my clam chowder dairy-free using almond milk, and nobody can tell the difference. If you’re allergic to nuts, try soy milk or rice milk instead. If you prefer dairy, use 2% milk. Also, clam chowder can’t really be made vegetarian or vegan — all you’d be left with is potato soup (which can be good, but is no longer clam chowder). However, if you don’t eat pork, turkey bacon may be substituted, although it will change the flavour somewhat.


Slow cooker clam chowder, served here with microwave oatmeal wheat bread and corn on the cob.

Slow Cooker Clam Chowder (Dairy-Free)
Serves 8-10
Total cooking time: 8 hours

Thaw as per package directions:
2 packages of frozen clams (340g each)
In a frying pan, cook until crispy:
1 package reduced-salt bacon (375g package)
Place cooked bacon on a plate that is covered with a few pieces of paper towel; dab the bacon lightly to remove excess grease.
In the frying pan, reserve:
1 Tbsp bacon grease
Discard any additional bacon grease. In pan in which the bacon was cooked, in reserved grease, fry gently until soft and lightly browned:
2 yellow onions (approx 175g)
While onions are frying, chop into bite-sized pieces:
bacon cooked in previous steps
2 cups celery (approx 225g)
Peel and chop into bite-sized pieces:
6 cups white-fleshed potatoes (approx 1100g)
Peel and mince:
1 clove garlic
When onions are done cooking, add them and all previous ingredients to slow cooker. In addition, add:
6 bottles clam juice (236mL each)
1 tsp salt
1 tsp fresh thyme*
1/2 tsp pepper
1 Tbsp dried parsley
Cook in slow cooker for 7hrs on high, until potatoes are tender**.
In a large measuring cup or mixing bowl, whisk together:
4 cups almond OR soy OR rice OR 2% milk
4 Tbsp corn starch
Stir in the milk and corn starch into the mixture in the slow cooker. Cook until it reaches the desired thickness, about 1 additional hour.
I serve this soup immediately and freeze the leftovers; it also refrigerates well. If you are planning on serving this at a gathering, it can be prepared in advance and reheated immediately prior to serving.

*1/2 tsp dried thyme may be substituted for fresh.
**If you have an older slow cooker, you may need to adjust cooking times, as older slow cookers (pre-1980 or so) do not get as hot. If you’ve cooked it for the required time and the potatoes still aren’t tender, the recipe may be finished on the stove, being careful not to boil or scald the liquid.

Shepherd’s Pie Recipe

There is a lot of contention out there as to what makes a good shepherd’s pie. I distinctly remember an episode of Kitchen Nightmares where Gordon Ramsay laid into the chef because the restaurant’s shepherd’s pie contained beef instead of lamb. I didn’t actually discover that this dish is supposed to have lamb in it until about five years ago. Apparently “cottage pie” is what you call it when it’s made with beef. The dish that we called shepherd’s pie that I grew up with was always made with beef because my mother prefers it that way. I never thought to question it.

As the vegetable part of this casserole, I use corn (sweet corn, not maize), although I understand it is more traditional to use peas. I never made this dish for my British Nan, but at one time she refused to eat corn as it was “cattle feed” and believed it to be beneath her. Now, Nan lived more of her life in Canada than she did in England, so she may have relaxed her point of view somewhat, but I’ve heard this sentiment echoed by her visiting relatives. I don’t know if this is a wide-spread belief or one restricted to my family. At any rate, corn is not traditionally part of this dish.

Lastly, I structure my dish more as a casserole and less as an actual pie. Traditionally, the “crust” of the pie is supposed to be the mashed potatoes, but a quick Googling shows me that I’m not alone in putting the potatoes on top.


When the dish is served, you should be able to see the strata of meat & gravy, veggies, potato, and cheese.

Shepherd’s Pie
Serves 6-8

Peel and cut into large chunks:
8-10 (about 1Kg (2.2lbs)) medium white-fleshed potatoes*
Place the potatoes into a large cooking pot. Fill pot with water until there is an inch covering the potatoes. Bring the pot to a boil, then turn it down to a simmer. Cook potatoes until they can easily be pierced with a fork.
While the potatoes are cooking, in a non-stick frying pan heat:
1 Tbsp olive oil
Add to the oil:
1 small yellow onion (yields about 100g (3.5oz))
2 cloves garlic**
Cook on medium heat until onions are translucent with light brown edges.
To the onion mixture, add:
700g ground lamb***
Turn up the heat to medium-high and cook the lamb until it is lightly browned, regularly draining the grease.
To the meat mixture, add:
1 can of cream of mushroom soup****
1 can of water
Stir until soup is smooth. Bring the mixture to a boil, then turn down the heat and simmer gently until soup has almost reduced back to its original canned consistency.
While the meat and gravy are simmering, drain the potatoes. To the potatoes add:
2 Tbsp butter or margarine
2 Tbsp 2% milk
Whip or mash the potatoes until smooth.
Preheat the oven to 350°F (175°C)
Spread the meat and gravy mixture evenly on the bottom of a casserole dish. On top of this, pour evenly:
2 cups frozen corn
Spread the mashed potatoes evenly on top of the frozen corn. On top of the potatoes, sprinkle:
1 to 1 1/2 cups loosely-packed grated cheddar cheese
Bake casserole at 350°F (175°C) for 25 to 30 minutes, or until cheese is melted and sauce bubbles up around the edges of the potatoes.
Serve with a side of steamed vegetables, if desired.


It’s difficult to scoop portions that don’t fall apart if you bake this dish in a round casserole. If you want perfectly rectangular servings, bake it in a rectangular dish and serve in slices.

*This dish works really well with leftover mashed potatoes, so if you have enough left over from a previous meal, skip the potato preparation steps. If the potatoes are cold, a slightly longer cooking time may be in order.
**1 tsp garlic powder may be substituted for garlic cloves; however, the powder should be sprinkled over the ground meat instead of cooked with the onions.
***Meat may instead be 50%/50% ground lamb/ground beef, ground lamb/ground chicken, ground lamb/ground turkey, or any one of these meats by itself. Keep in mind that without any lamb, the flavour will not be nearly as strong.
****I like Campbell’s Cream of Cremini & Shiitake Mushroom, but any cream of mushroom soup will do. If you are averse to the texture of mushrooms in your food, run the cream of mushroom soup and water through a blender until smooth before adding them to the meat.