Black Beans with Pumpkin & Coconut

Black Beans with Pumpkin and Coconut over Rice

• 1 green pepper, chopped 
• 1 red pepper, chopped
• 2 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 lb. black beans, rinsed
• 1 can pumpkin puree 
• 4 tablespoons tomato paste
• 1-1/2 tablespoons Garam Masala 
• 1 teaspoon cayenne pepper 
• 1 teaspoon cumin
• 1 bay leaf
• 1 can coconut milk
• 1 Tablespoon kosher salt
• 3 cups chicken stock
• 3 cups water or 6 cups if you don’t have stock
• Cilantro or chives, chopped
• Plain yogurt

• Saute peppers and onion for 5 minutes.
• Add garlic and saute for another minute.
• Add sauteed vegetables and all other ingredients except cilantro and yogurt to large stock pot (or crockpot)
• Simmer on low roughly all day or alternately set the slow-cooker on high and let it go about 8 hours.
• Check water level from time to time, adding more if necessary to prevent burning.
• Cook rice according to package directions.
• Serve over cooked rice.
• Garnish with cilantro and a dollop of plain yogurt
• 
  

Print this Recipe

Coco~Moco Chilled Coffee

Coco~Moco Chilled Coffee

Icy cold jolt perfect for a hot afternoon! 

After dragging tail this afternoon, this sounded like the perfect prescription.  It is blazing hot outside, the kind of day just begging for a super cold icy beverage!  This is a breeze to throw together in the blender and enjoy!  Did I say this was healthy????  NO I DID NOT, but it sure hits the spot!

Coco~Moco Chilled Coffee, adapted from Create

The Chef In My Head
Yields 4 cups


3/4 C double strength coffee, cooled
1 C milk, soy or low fat
1/4 C chocolate syrup
1/4 C Coconut milk
2 C ice cubes


Place all ingredients into Vitamix or blender container in the order listed above and secure lid.


Turn machine on high and blend for 45 seconds or until desired consistency is reached.


Enjoy and cool off from the inside out!

Print this Recipe

Thai Mango Coconut Custard

Delicious and Refreshing!

This beautiful and refreshing dessert can be whipped up in no time!  The coconut milk adds to the tropical flavor, while keeping the custard lower in fat than those made with cream.  You will need two mangoes.  My favorites are the 'Ataulfo' or 'Manila' mangoes from Mexico.  If you are going for authentic Thia you can try to find the Asain variety, but for me, the Manila are sweet juicy and perfect for this recipe!

Mango Coconut Custard

The Chef In My Head

4 servings

2 ripe mangoes, peeled and sliced into cubes

1 cup coconut milk, regular or lite

2 1/2 T. cornstarch

2-3 T raw sugar

3 egg yolks

optional garnish: fresh mint leaves

Set aside 3-4 T of cubed mango for garnish and place the rest in food processor (you want about 1 cup).  Add sugar and process about 20 seconds to create a smooth mango puree.  Leave this in the processor.

Pour 1/4 C. of the coconut milk into a small bowl.  Add the cornstarch and stir rapidly with a whisk to dissolve.  Add this mixture plus the egg yolks to the processor.  Process for about 10 seconds.  Set aside.

Pour remaining coconut milk into a pot over medium heat.  Bring to a light boil, stirring continually until small bubbles form and the surface is lightly steaming.  Pour this hot cocunot milk into your processor (over the mango/egg mixture).  Immediately process to combine, about 10 seconds.

To finish the custard, pour all of this back into your pot and switch heat to med-high.  Stir continuously and reduce heat to medium until mixture thickens, 7 - 10 minutes.  Meanwhile, taste for sweetness, adding a little more sugar if desired.

When thickened to your liking, pour or scoop into serving dishes or glasses.  Refrigerate until cold.  To serve, distribute reserved cubes of mango over the top of the custard.  Add sprigs of fresh mint if desired, and ENJOY!

Print this Recipe