Roasted Strawberry Coconut Ice Cream With Chocolatey Cones

My sister had a ton of fresh strawberries that she got from the farmers market in Rhode Island, so while I was home we decided to make a version of the “Sprouted Kitchen” roasted strawberry ice cream. She had the genius idea of filling the cones with chocolate and toasted coconut, which made the whole thing over the top amazing. There is nothing like homemade ice cream in the summer!

2 pints fresh strawberries, hulled and sliced in half
2 teaspoons sugar
2 egg yolks
1/3 cup sugar
3 tablespoons maple sugar (or regular sugar if you don’t have)
1 13.5 ounce can full fat coconut milk (if not full fat it tends to taste too icy and not a creamy)
1/2 vanilla bean, vanilla scraped out
1 box sugar cones
1 cup (melted) dark chocolate
1 cup unsweetened toasted coconut flakes

You want to make sure our ice cream container for the machine has been in the freezer for a good amount of time before using it. I like to keep mine in there overnight before I make my ice cream.

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper, and top with the strawberries. Roast them for about 25 minutes or until completely softened and cooked through. Alternatively, my sister and I were already using the grill for our dinner, so we just covered the pan with aluminum foil and cooked the strawberries right on the grill! Either way works. Let the strawberries cool completely – this step is important as they cannot be warm when you add them to the ice cream maker.

While those are roasting, make the cones. Add the toasted coconut to a small shallow bowl and crunch them up a little. Next melt the chocolate. One cone at a time, pour about 1 tablespoon of the chocolate into the cone and swirl it around to coat the inside as much as you can, then dip the rim of the cone into the chocolate as well. Place the cone into the bowl of the coconut, and press the coconut to stick to the chocolate along the rim of the cone. Place together (opening first) onto a plate and put them in the freezer to harden.

Simmer a bit of water in a pot, and place a glass bowl over top. Make sure the bowl doesn’t touch the water. Next, add the egg yolks and both sugars to the bowl and stir until they melt. You can add a little of the coconut milk if you need some more liquid to help it melt. Stir for about 5 minutes, you’ll see that the mixture looks shiny and smooth. Add the can of coconut milk and whisk everything together. The mixture will thicken just a bit. Lastly, stir in the vanilla and turn off the heat. Pour the mixture through a fine strainer to catch any of the egg bits that may have cooked. Place the bowl in the fridge to cool completely.
When the mixture is completely cooled, add it to your ice cream maker and churn according to instructions. When the ice cream is about 75% finished, add in a cup of the (cooled) roasted strawberries and let it continue until finished. At this point the ice cream is pretty soft still, but take a big bite anyway! Transfer to a container and freeze until firm. Scoop into your chocolatey coconut cones and debate whether to share with your friends or to just eat all of it in secrecy…

Curried Butternut Squash and Coconut Soup

Sunday night was one of those nights I needed to make dinner but didn’t want to leave my house to do it! I had a butternut squash and a can of coconut cream, which was enough to convince me that I didn’t need to go to the grocery store. This soup ended up being delicious! Some of the best unexpected meals start with one simple thought – what can I make without having to remove these pajamas and go to the store?!

3 garlic cloves, chopped
2 shallots, chopped
1 inch chunk of fresh ginger, peeled and minced
1 butternut squash, peeled and cubed
4 medium carrots, peeled and chopped
1 large apple, peeled and chopped
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon powdered sage
1/2 teaspoon smoked paprika (or more if you like the kick!)
3 cups chicken stock
1 cup water
1/2 cup coconut cream (coconut milk works, too)
Salt and pepper, to taste
Olive oil

In a large heavy pot, saute the garlic, shallot, and ginger in some olive oil for a minute or two. Add the butternut squash, carrots, and apple. Drizzle with a little more olive oil then add the curry, cumin, sage, paprika, salt, and pepper. Cook for about 5-7 minutes then add the chicken stock and water. Bring to a boil and cook for 15-20 minutes, or until the carrots and squash are fork tender.

Turn the heat off, then using a hand blender puree the soup until smooth. Alternatively, you can blend in a blender in batches. Add in the coconut cream and mix until fully incorporated. Serve with an additional swirl of coconut cream and a sprinkle of paprika.


Thai Coconut Lemongrass Soup

I am a huge fan of Thai food and frequently visit Chelsea Thai (in Chelsea Market) for their Tom Ka Gai soup. It’s sweet, sour, and spicy all at the same time.  I’ve always wanted to try and make it myself, so today I went for it! I made my version without chicken and just stuck to veggies. I added some bok choy that I got in my CSA this week which I thought was a nice addition. I am lucky to have had my best friend bring me back spices from her trip to Thailand recently, so a few of the “what the heck is that” ingredients were already on hand. If you end up making this soup, Whole Foods has a great selection of spices etc and should have what you need. The soup came out better than I could have hoped for- it tasted just like Chelsea Thai!

Ingredients: (adapted from Atelier Christine)
Serves 2

1 cup coconut milk
1 cup chicken stock
1 cup water
2-3 lemongrass stalks, pressed down with a knife (like you do to garlic) and cut into 3 inch pieces
1 tablespoon coriander seeds
1 teaspoon Thai galangal powder
2 small shallots, one cut in half & the other minced
1-2 small Thai red chilies, depending on preferred heat
2 baby bok choy bunches, ends trimmed and roughly chopped
1/2 can of straw mushrooms
1/2 can of bamboo shoots
1/8 cup coconut cream
1 teaspoon fish sauce
2 small limes, juiced (saving half a lime for serving)
1/4 cup fresh cilantro, roughly chopped (and a few sprigs left whole)

In a heavy bottomed pot, add the first 8 ingredients and bring to a simmer along with a few cilantro sprigs as well. Cover and cook on low for 30 minutes, stirring occasionally. Strain through a fine mesh sieve, adding all the liquid back to the pot along with the lemongrass and red chilies. Discard the rest. Next add the remainder of the ingredients- bok choy, mushrooms, bamboo shoots, coconut cream, fish sauce, lime juice, and cilantro. Cook for another 10 minutes. Serve with a small wedge of lime for an extra squeeze!

Thai Red Curry with Squash and Peppers

There are a few recipes I want to try before Spring sneaks up on me, and curry was one of them. I’ve never made it before, but I absolutely love it so I wanted to give it a try. I also had a kabocha squash on hand, so it was a good time to make this recipe. It came out great and was a good starting point for me. To make things even easier, I had some of my favorite organic brown rice from Trader Joe’s- only 3 minutes to make!

Ingredients: (adapted from Chow)
1 tablespoon vegetable oil
1 medium yellow onion, chopped
2 peppers (I did 1 red and 1 green), cut into 1 inch chunks
1 medium kabucha squash, seeded, peeled, and cut into 1 inch 1-1/2 pieces
3 garlic cloves, finely chopped
3 tablespoons Thai red curry paste
1 1/2 teaspoons kosher salt
1 tablespoon fresh ginger, finely chopped
1 can regular unsweetened coconut milk
1/2 cup water
1 tablespoon soy sauce
2 teaspoons freshly squeezed lime juice
Chopped cilantro for topping
Steamed rice for serving

Start off by chopping everything up and having it all ready to go. Heat the oil over medium heat and add your onions and 1 teaspoon salt. Cook until translucent, about 5 minutes. Add the garlic, peppers, and ginger and cook another minute or so. 11
Continue adding the red curry paste, covering the onions and peppers. Next throw in your coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt (which I forgot). Simmer for 25 minutes or until squash is fork tender. Remove from heat, add the lime juice, and serve over warm rice with chopped cilantro.