I really do think that all the “recipes” I come up with are easy to follow and just about any one can make them. Now if you have never made a single recipe / been like hm I should try that then you MUST change that today. Last night when I sat down to eat dinner I had one of those “holy moses did this really come out of my kitchen” kind of moments. Those rarely happen, like ever. So please please please make this meal. The way I made it was paleo, it can be easily adapted for my vegetarian and vegan friends as well. Just swap out your protein / do away with it and let the vegetables steal the show. But seriously, make this, now.
Chili Garlic Coconut Cream Delight
1/2 zucchini squash
4 brussels sprouts
1 medium kale leaf
1/2 cup full fat coconut milk
1 thick ring of a yellow onion
1 – 2 tsp curry powder
6 – 10 dashes regular hot sauce (franks, texas pete, …)
1 spoon full chili garlic sauce (no substitute people, this stuff is amazing)
If you are using frozen shrimpies now is the time to run them under cold water so they defrost. To get started cut your onion ring into four “wedges” pull apart all the pieces, they will be a little long and about the same size as one another. Next half your zucchini squash and then slice into little wedge pieces. Finally quarter the brussels sprouts. In a medium sauce pan heat a scoop of coconut oil over medium heat until melted. Add in onions and brussels sprouts, season with salt and pepper. Allow to cook for a few minutes then add in the zucchini squash. While this is going it is the perfect time to tear apart the kale leaf into bite sized pieces and take the shells of the shrimpies.Once the onions and sprouts are turning golden brown and amazing it is time to get the sauce working. First add in the kale and shrimp, add a little bit more salt and pepper. I know the measurements are not precious but bare with me. Add the 1/2 cup of coconut milk (I emptied the can into a tupperware container and mixed so the thick stuff and the thin stuff was totally mixed up), the sprinkle the pot with curry powder, a few shakes of hot sauce, and finally the star of the show is the chili garlic sauce. I used a regular spoon and scooped a spoonful in, it was NOT heaping, I don’t think heaping would have been bad though, this stuff is delicious. Mix in the pan with your wooden spoon (or spatula, whatever) until the sauce turns the most beautiful pink color ever. Put a lid on the pan and let it do its magic for about 3 minutes. Stir everything up one last time and fill your bowl up. I tried so hard to savor this meal but I demolished it so quickly! Seriously holy amazing and you need to make this.Once I was done with dinner I caught up on Revenge (LOVE) and then set out to finally make the mustard based BBQ sauce I had been craving for the remaining pulled pork in the fridge. My Dad is a stellar cook so I had him send me his recipe and then modified it to fit my preferences. What followed was another delicious sauce, it was a great Tuesday if you can’t tell… So much paleo happiness going on in that kitchen last night.
Mustard Based BBQ
1/4 cup yellow mustard
1/4 cup brown mustard
1/4 cup apple cider vinegar
3 tbsp coconut sugar
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp black pepper
-> Mix everything together in a small jar by shaking or be cool like me and make in your ninja and then add the pork straight into the container so that you don’t lose any sauce. Transfer the pork to a sealed container and keep in the fridge! Or save the BBQ for another time and store on its own!
I think it is safe to say that I’m currently just loving pulled pork and coconut milk. I have a few recipes printed out that I want to try that coconut milk is the star. It just tastes so stinking good! In other news rugby practice was fun and I was just taught the basics of throwing and catching and the first outdoor soccer game was a success and a win of 6 – 1! Probably one of the most enjoyable Tuesdays I’ve had in a long while!
Talk To Me
Q: What is the best thing that happened to you yesterday?
Q: Coconut milk – love it or hate it?
Q: Do you prefer tomato or mustard based BBQ sauce?
Categories: Paleo Recipes
Ahh, I STILL haven’t cooked with coconut milk. I dunno what’s wrong with me. I need to get on that, seriously looks so good!
Do itttttt. The cans are cheapo!
I LOOOOVE cooking with coconut milk! Your shrimp coconut dream (<– love this!) looks amazing!
Love the creativity girl! You make me want pork so badly…wish I had some to throw together!
Costco is the way to goooo! Thanks!
I need to try this!! YUM! I love coconut milk
It is so good!! I am going to make a version of it again tonight, mmmm.
That looks great. also thank you for join the DC Metro Area Running Bloggers Meetup Group.
I am new to coconut milk and will eat it in some recipes!
It is hard to come up with a good thing for yesterday…it was a rough day!
The mustard based BBQ pork sounds interesting! 🙂
It is super yummy! I love mustard based BBQs!