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Coconut Milk

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NEWS
September 25, 2002
Curry Shrimp with Coconut Milk 1 1/2 cups jasmine rice (long-grain, fragrant rice) 1 1/2 pounds shrimp, deveined 2 tablespoons butter, divided use 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons fresh ginger, ground 1 13.5-ounce can coconut milk Juice of 1/2 lemon Curry powder to taste 1 red pepper, julienned 1/2 cup fresh cilantro, slightly chopped 1/4 cup scallions, cut into...
NEWS
By BEVERLY MILLS, with ALICIA ROSS | June 25, 2008
1 can (14 ounces) fat-free, reduced-sodium chicken broth 1 cup reduced-fat unsweetened coconut milk (see Cook's note) 1/2 cup water 2 teaspoons bottled minced ginger (see Cook's note) 2 teaspoons bottled minced garlic 1/2 teaspoon vegetable oil 1/4 teaspoon salt, or to taste 1 1/2 cups long-grain white rice 1 cup diced fresh mango, optional (see Cook's note) 2 tablespoons minced fresh cilantro leaves Pour the chicken broth, coconut milk, water, ginger, garlic, oil and salt into a medium saucepan, and bring it to a boil over high heat.
NEWS
By LYNNE ROSSETTO KASPER / Scripps Howard News Service | July 11, 2010
Dear Lynne: Thai vegetable curry is my goal and I am not getting there. I started with a packaged curry paste -- that was pure hellfire. The Thai cookbook on your site has recipes that look like they'll take days. Right now the local vegetables are great, but it's hot, humid and I need a killer recipe that's not going to kill the cook. I hope you can help. -- Marc on the Mississippi Dear Marc: See how this recipe works for you. It keeps the essential Thai flavors, but is streamlined for those of us who don't have an hour or two for the job. A STREAMLINED FRESH THAI VEGETABLE CURRY o Serves 6 to 8; doubles easily.
NEWS
February 20, 2008
1 cup water 1 cup couscous 2 tablespoons olive oil 1 medium yellow onion, diced 3 cloves garlic, minced 2 large carrots, cut into matchsticks 1 cup raisins 1 tablespoon curry powder Meat from a 2-pound rotisserie roasted chicken 1 cup coconut milk Salt and pepper 3 scallions, sliced In a small saucepan, bring water to a boil. Turn off heat. Add couscous, stir once, then cover and let sit until rest of recipe is complete. In a large skillet, heat oil over medium-high.
NEWS
January 1, 2006
(Start to finish 1 hour 10 minutes, 10 minutes active) 2 cups all-purpose white flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons pumpkin pie spices 1 stick unsalted butter, room temperature 1/4 cup coconut milk 1 1/4 cups sugar 1 teaspoon vanilla extract 2 large eggs 4 very ripe bananas, mashed Preheat oven to 350 degrees. Coat a standard loaf pan with cooking spray. In a medium bowl whisk together the flour, baking powder, baking soda, salt and pumpkin pie spices.
NEWS
January 5, 2009
Thai shrimp curry with grapes and fresh basil 2 tablespoons vegetable oil 1 cup chopped onions 1 tablespoon finely chopped fresh ginger 1 14-ounce can unsweetened coconut milk 3/4 cup chicken broth 1 to 2 tablespoons green curry paste 1 1/2 pounds medium-size shrimp, peeled and deveined 1 1/2 tablespoons fish sauce 1 1/2 cups red seedless grapes, halved Juice of one lime 1/2 cup chopped fresh basil 3 cups cooked Basmati...
NEWS
June 22, 2003
Flan de Coco 1 15-ounce can cream of coconut 1 can condensed milk 1 12-ounce can evaporated milk or coconut milk 1 8-ounce package cream cheese, at room temperature 1 dozen eggs Melt 1 1/2 cups sugar in frying pan and pour into mold or pan big enough to hold flan mixture. Mix remaining ingredients well and pour over melted sugar. Place pan or mold in a larger baking dish of water that comes about halfway up sides of mold, creating a double boiler.
LIFESTYLE
October 4, 2011
I had been wanting to make homemade granola. So a couple of weeks ago, I poked around the Internet to get the basics for making granola, and then I used what I had in the house to develop my real-food spin on this breakfast cereal. I didn't have enough oats, so I used a combination of quinoa and oats. If you don't have quinoa, just use all Irish oats, but soak your oats in coconut milk and whey or yogurt instead of just water for a more coconut-y taste. A word of caution: This recipe is definitely not sweet, even with the addition of the chocolate chips.
NEWS
May 4, 2008
3 limes 2 pounds raw shrimp, peeled, tail on 14-ounce can full-fat coconut milk 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup unsweetened coconut flakes Use a fine grater or zester to remove and reserve the zest of 1 lime. Juice all the limes (about 1/8 cup juice). Place the shrimp in a large, zip-close plastic bag. Add the coconut milk and three-quarters of the lime juice, then seal the bag and gently shake to coat the shrimp. Refrigerate 15 minutes.
LIFESTYLE
March 19, 2013
Do you make cupcakes? Especially original, creative cupcakes? Enter The Herald-Mail's second annual cupcake contest, and your recipe might win first place and the $50 prize. Cupcakes will be judged on taste, appearance, originality and overall quality. Only original or adapted recipes will be accepted. Entries should be six of the same cupcakes - enough for judges to sample. All decorations must be edible. Include with the entry a copy of the cupcake recipe on an index card that also has your name, hometown, and daytime and evening phone numbers.
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LIFESTYLE
March 19, 2013
Do you make cupcakes? Especially original, creative cupcakes? Enter The Herald-Mail's second annual cupcake contest, and your recipe might win first place and the $50 prize. Cupcakes will be judged on taste, appearance, originality and overall quality. Only original or adapted recipes will be accepted. Entries should be six of the same cupcakes - enough for judges to sample. All decorations must be edible. Include with the entry a copy of the cupcake recipe on an index card that also has your name, hometown, and daytime and evening phone numbers.
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NEWS
Chad Smith | January 19, 2013
Going to the grocery store as a fitness expert can be a high-pressure situation. When I see someone I know, or who recognizes me from my column or TV appearance, I feel like I'm having my entire grocery cart inspected for any little ah-ha's I can be caught with. Fortunately, I walk the talk more often than not, so the ah-ha's rarely happen. Or on the flipside, some people try to hide their cart so I won't see nonsense contained within. After a few unwarranted apologies for what I see them buying (BTW, no need unless you are a client)
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | April 24, 2012
People love cupcakes, so it shouldn't have been a surprise that this year's Herald-Mail Cupcake Contest exceeded the contest's splashy debut last year. But with 32 entries and a rainbow of decorations, colors and flavors, judges spent a challenging two hours tasting and debating before selecting a winner - the chocolate coconut cupcake submitted by Carla Cardello of McConnellsburg, Pa. Cardello, 24, moved to McConnellsburg a year-and-a-half ago from the Pittsburgh area. By day, she works as a videographer for JLG Industries Inc. in McConnellsburg.
NEWS
October 25, 2011
My husband grew up in the Philippines. He tells me how they were very fortunate that his mom was a butcher. Although many families around them found it hard to afford meat very often, my husband's family always had plenty of meat and protein.  Vegetables were not always as available to them, however, so my hubby has a hard time gagging down his veggies. But there is a Filipino squash stew called Latik that his family often serves, and he loves it.  I learned how to make it, but added cumin and a little lime to brighten up the flavor.  I always make up a big pot. Leftovers freeze well.
LIFESTYLE
October 4, 2011
I had been wanting to make homemade granola. So a couple of weeks ago, I poked around the Internet to get the basics for making granola, and then I used what I had in the house to develop my real-food spin on this breakfast cereal. I didn't have enough oats, so I used a combination of quinoa and oats. If you don't have quinoa, just use all Irish oats, but soak your oats in coconut milk and whey or yogurt instead of just water for a more coconut-y taste. A word of caution: This recipe is definitely not sweet, even with the addition of the chocolate chips.
NEWS
By LYNNE ROSSETTO KASPER / Scripps Howard News Service | July 11, 2010
Dear Lynne: Thai vegetable curry is my goal and I am not getting there. I started with a packaged curry paste -- that was pure hellfire. The Thai cookbook on your site has recipes that look like they'll take days. Right now the local vegetables are great, but it's hot, humid and I need a killer recipe that's not going to kill the cook. I hope you can help. -- Marc on the Mississippi Dear Marc: See how this recipe works for you. It keeps the essential Thai flavors, but is streamlined for those of us who don't have an hour or two for the job. A STREAMLINED FRESH THAI VEGETABLE CURRY o Serves 6 to 8; doubles easily.
NEWS
January 5, 2009
Thai shrimp curry with grapes and fresh basil 2 tablespoons vegetable oil 1 cup chopped onions 1 tablespoon finely chopped fresh ginger 1 14-ounce can unsweetened coconut milk 3/4 cup chicken broth 1 to 2 tablespoons green curry paste 1 1/2 pounds medium-size shrimp, peeled and deveined 1 1/2 tablespoons fish sauce 1 1/2 cups red seedless grapes, halved Juice of one lime 1/2 cup chopped fresh basil 3 cups cooked Basmati...
NEWS
By BEVERLY MILLS, with ALICIA ROSS | June 25, 2008
1 can (14 ounces) fat-free, reduced-sodium chicken broth 1 cup reduced-fat unsweetened coconut milk (see Cook's note) 1/2 cup water 2 teaspoons bottled minced ginger (see Cook's note) 2 teaspoons bottled minced garlic 1/2 teaspoon vegetable oil 1/4 teaspoon salt, or to taste 1 1/2 cups long-grain white rice 1 cup diced fresh mango, optional (see Cook's note) 2 tablespoons minced fresh cilantro leaves Pour the chicken broth, coconut milk, water, ginger, garlic, oil and salt into a medium saucepan, and bring it to a boil over high heat.
NEWS
May 4, 2008
3 limes 2 pounds raw shrimp, peeled, tail on 14-ounce can full-fat coconut milk 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup unsweetened coconut flakes Use a fine grater or zester to remove and reserve the zest of 1 lime. Juice all the limes (about 1/8 cup juice). Place the shrimp in a large, zip-close plastic bag. Add the coconut milk and three-quarters of the lime juice, then seal the bag and gently shake to coat the shrimp. Refrigerate 15 minutes.
NEWS
February 20, 2008
1 cup water 1 cup couscous 2 tablespoons olive oil 1 medium yellow onion, diced 3 cloves garlic, minced 2 large carrots, cut into matchsticks 1 cup raisins 1 tablespoon curry powder Meat from a 2-pound rotisserie roasted chicken 1 cup coconut milk Salt and pepper 3 scallions, sliced In a small saucepan, bring water to a boil. Turn off heat. Add couscous, stir once, then cover and let sit until rest of recipe is complete. In a large skillet, heat oil over medium-high.
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