Peanut Sauce

Peanut Sauce

by | Jul 15, 2019 | CONDIMENTS AND SAUCES | 0 comments

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A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.

 

Hello, peanut sauce lovers!!  You’ll love this simple and delicious Peanut Sauce recipe that takes no time at all to come together.  The wonderful flavour comes from a little red curry paste, coconut milk, garlic and ginger.  It’s so good, and you’ll want to enjoy it with so many things.

 

Whole peanuts fill a mason jar that is surrounded by ginger, curry paste, garlic, lime and coconut milk in preparation for Peanut Sauce.

 

How to enjoy this lovely Peanut Sauce….let me count the ways.

-toss with a noodle stir fry
-smother on cooked pork ribs and bake
-drizzle on shrimp tacos
-as a dip for summer rolls
-as a dip for pork, chicken or beef satay
-broiled on salmon fillets
-toss with chunks of chicken and serve over couscous
-tossed into a salad
-as a dip for vegetables

 

A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.

Author: Compelled to Cook

A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
Peanut Sauce
Print Recipe
    Servings Prep Time
    1 1/2 cups 15 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    1 1/2 cups 15 minutes
    Cook Time
    10 minutes
    A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
    Peanut Sauce
    Print Recipe
      Servings Prep Time
      1 1/2 cups 15 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      1 1/2 cups 15 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
      2. Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
      Recipe Notes

      -The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.

      -The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Spiced Coconut Loaf

      Spiced Coconut Loaf

      by | Apr 24, 2019 | QUICK BREADS | 0 comments

      I can’t speak for everyone but quick breads were some of the very first things I ever baked. My earliest memory of this included making blueberry muffins from a mix. Even the blueberries were included in a small tin. Next came a lemon pudding cake, also from a mix but fondly remembered as we often had it when my grandma was visiting. Even though these first memories are baked goods from a mix, they were still the beginning of tasty things to come, like this amazing Spiced Coconut Loaf.

      This wonderful loaf is a coconut lover’s dream! It’s tender with a bit of chewiness from the coconut, lightly spiced and topped with a coconut glaze and toasted coconut. It’s one of my favourites!

      What is a quick bread?

      Quick bread is a very broad term given to any bread that is not leavened with yeast but rather other leavening agents such as baking powder and baking soda. This would include baked items such as cornbread, muffins, soda bread, etc.

      They’re generally quick to prepare, require little mixing and can be baked right away. This makes quick breads easy, convenient and versatile. The varieties are endless really and they are such a great way to learn and have fun with baking.

      Want more wonderful quick bread recipes?

      Banana Bread

      Chorizo Cheddar Bread

      Chocolate Cherry Loaf

      Author: Compelled to Cook, adapted slightly from Bon Appetit Spiced Coconut Loaf Cake

      Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
      Spiced Coconut Loaf
      Print Recipe
        Servings Prep Time
        1 loaf 30-35 minutes
        Cook Time Passive Time
        4-45 minutes 10 minutes
        Servings Prep Time
        1 loaf 30-35 minutes
        Cook Time Passive Time
        4-45 minutes 10 minutes
        Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
        Spiced Coconut Loaf
        Print Recipe
          Servings Prep Time
          1 loaf 30-35 minutes
          Cook Time Passive Time
          4-45 minutes 10 minutes
          Servings Prep Time
          1 loaf 30-35 minutes
          Cook Time Passive Time
          4-45 minutes 10 minutes
          Ingredients
          Loaf
          Glaze
          Servings: loaf
          Instructions
          Loaf
          1. Preheat oven to 350℉, spray a loaf pan with non-stick spray and line with parchment, allowing the ends to overhang the loaf pan slightly.
          2. In a small bowl whisk together first 6 dry ingredients. Set aside.
          3. In a small bowl whisk together coconut cream and sour cream. Set aside.
          4. Using a stand mixer fitted with a paddled attachment or electric mixer beat brown sugar and butter together until smooth and light. Beat in one egg at a time until incorporated.
          5. Beat in a third of the dry ingredients, and then a half of the wet ingredients, alternating thirds of the dry and half of the wet until just combined (do not overmix). Stir in coconut.
          6. Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
          7. Cool for 5-10 minutes and then lift out of pan using the overhanging parchment. Peel off parchment and allow to cool completely on a wire rack.
          Glaze
          1. In a small bowl whisk together powdered sugar and coconut cream until smooth. Toast almonds in a 350℉ oven for 10-12 minutes.
          2. Drizzle glaze over loaf and garnish with toasted coconut.
          Recipe Notes

          -If you cannot find coconut cream, you can use full fat coconut milk by chilling the coconut milk to solidify the solids and pouring off a 1/4 of the liquid prior to mixing together. This will make it thicker and creamier. The coconut milk I usually buy is seperated at room temperature so no chilling is required.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Red Curry Coconut Shrimp

          Red Curry Coconut Shrimp

          by | Jan 18, 2019 | FISH & SEAFOOD, GLUTEN FREE | 0 comments

          Looking for quick, easy and delicious? 

          Red Curry Coconut Shrimp is a quick and easy one pot dish that’s perfect for any night of the week.  One pot dishes are some of my favourites and the tastiest too!  

          Red Curry Coconut Shrimp hits all the right points to make it on regular rotation. Tender shrimp cook quickly and get nestled into a super easy creamy coconut curry sauce.  A toss in of snow peas adds nutrients, colour, texture and flavour to make this the perfect weeknight meal. 

          One of the reasons I love shrimp during the week is because they thaw very quickly and this is helpful when you’ve forgotten to take something out to thaw.  Simply place your frozen shrimp in a bowl and cover with cool water.  If they’re not quite thawed by the time you have everything else assembled, simply drain and refill the bowl with cool water.  They will thaw in only a few more minutes. 

          I like to serve this dish over Coconut Rice that’s fragrant, sticky and delicious.  It’s a great pairing with the creamy coconut sauce and slightly crunchy snow peas. Enjoy!

          Author: Compelled to Cook

          Red Curry Coconut Shrimp
          Print Recipe
            Servings
            3-4 people
            Servings
            3-4 people
            Red Curry Coconut Shrimp
            Print Recipe
              Servings
              3-4 people
              Servings
              3-4 people
              Ingredients
              Servings: people
              Instructions
              1. Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
              2. Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
              3. Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
              4. Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
              5. Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Magic Hour Cocktail

              Magic Hour Cocktail

              by | Oct 27, 2018 | BEVERAGES | 0 comments

              Treats aren’t just for kids on Halloween!!  Adults need a little fun too and I was dying to try my hand at a spooky theme.  The Magic Hour Cocktail is a creamy, orange delight that tastes a lot like a creamsicle, ahem… like a “treat” Fun and delicious to shake up when the adult goblins come knocking on your door.

              You’ll also love that this delightful orange vodka cocktail is dairy free. Yup, it’s coconut milk that makes it creamy and a little frothy.  A splash of vanilla syrup makes it extra dreamy and easy to drink.

              Orange vodka is not a normal item tucked away in my liquor cabinet, it was a gift from my brother.  One day he just shows up with it, I think as a “thank you” for something my husband helped him with.  My memory fails me a little, but I’m guessing he won it or was gifted it himself, as he’s just not an orange vodka kinda guy, nor have I ever indicated I wanted or needed orange vodka.  But in the end, he gifted it to us…lucky me I’d say.  It’s not just any vodka either, but Grey Goose L’Orange Vodka.  Once he gets a taste of this tasty cocktail, he’ll wish he’d kept it for himself.  Enjoy!

              Recipe source for Magic Hour Cocktail adapted just slightly from:  Grey Goose Magic Hour Cocktail

              Magic Hour Cocktail
              Print Recipe
                Servings Prep Time
                1 cocktail 15 minutes
                Cook Time Passive Time
                5 minutes 20 minutes
                Servings Prep Time
                1 cocktail 15 minutes
                Cook Time Passive Time
                5 minutes 20 minutes
                Magic Hour Cocktail
                Print Recipe
                  Servings Prep Time
                  1 cocktail 15 minutes
                  Cook Time Passive Time
                  5 minutes 20 minutes
                  Servings Prep Time
                  1 cocktail 15 minutes
                  Cook Time Passive Time
                  5 minutes 20 minutes
                  Ingredients
                  Vanilla Syrup
                  Cocktail
                  Servings: cocktail
                  Instructions
                  Vanilla Syrup
                  1. Combine all ingredients in a small sauce pan and heat to a boil, stirring to dissolve sugar. Once it reaches a full boil and sugar is dissolved, remove from heat and allow to cool. Makes 1/2 cup syrup, or enough for 8 cocktails if using 1/2 ounce per. Will keep several weeks chilled in an airtight container.
                  Cocktail
                  1. Combine all ingredients in a cocktail shaker half filled with ice. Shake until very cold, about 30 seconds. Strain into glasses and garnish with orange zest if desired. Serve immediately.

                  Coconut Poached Cod

                  Coconut Poached Cod

                  by | Jan 10, 2017 | FISH & SEAFOOD, GLUTEN FREE | 0 comments

                  It’s a new year, and I couldn’t be more excited to create, share and connect with everyone in 2017. For me, 2016 was a year full of new beginnings, experimenting, learning, kitchen messes and tripping over photography equipment. One of my main goals for the new year is to be more organized and shall we say “ahead of the game”. This food blog called my hobby chews away at time like nothing I’ve ever done and I believe being organized and using time effectively is essential. I look forward to focussing and improving in this area.

                  I’m starting the new year with simplicity  and Coconut Poached Cod.  A  lovely recipe that’s super easy, quick and healthy.  The wonderful flavour comes from a reduction of wine, clam juice, saffron and tomatoes.  This delicious concentration is smoothed out with coconut milk and gives way to a luscious milk bath for your fish.  For this recipe I used cod, but any mild, firm white fish could be used with similar results.  Halibut is a great choice as well, but definitely a hit on my wallet.  Regardless of the fish used, it is imperative to generously season the fish on both sides with salt and pepper.  The thick fish fillets really need that little hug of seasoning to shine.  Also of importance is not to overcook the fish.  An approximate 1” thick piece has no need to cook more than 3-4 minutes per side.  Dry, overcooked and rubbery fish is a friend to no one.

                  I love this Coconut Poached Cod because it packs a lot of flavour with minimal time, effort and ingredients.  It’s easy and perfect for any night of the week yet worthy of company.  I like to serve mine atop sautéed spinach, however over rice, couscous or quinoa is also delicious.  Enjoy!

                  Recipe Source:  Compelled To Cook

                   

                  Coconut Poached Cod is cod fillets gently poached in a luscious tomato coconut sauce.
                  Coconut Poached Cod
                  Print Recipe
                  Cod fillets gently poached in a luscious coconut sauce.
                    Servings Prep Time
                    4 People 10 Minutes
                    Cook Time
                    20 Minutes
                    Servings Prep Time
                    4 People 10 Minutes
                    Cook Time
                    20 Minutes
                    Coconut Poached Cod is cod fillets gently poached in a luscious tomato coconut sauce.
                    Coconut Poached Cod
                    Print Recipe
                    Cod fillets gently poached in a luscious coconut sauce.
                      Servings Prep Time
                      4 People 10 Minutes
                      Cook Time
                      20 Minutes
                      Servings Prep Time
                      4 People 10 Minutes
                      Cook Time
                      20 Minutes
                      Ingredients
                      Servings: People
                      Instructions
                      1. Heat olive oil over medium heat in a medium size non stick skillet. Add garlic and sauté for 1-2 minutes until starting to soften but do not brown. Add white wine and clam juice. Allow to simmer to reduce mixture by half, approximately 5-6 minutes. Crush tomatoes with your hand and add to pan along with a generous pinch of chili flakes and saffron. Simmer gently to reduce for 4 minutes. Add coconut milk and 1/4 tsp salt and bring to a simmer.
                      2. Pat cod fillets dry with a paper towel and season generously on both sides with salt and pepper. Add to poaching liquid and simmer gently for approximately 3-4 minutes per side. Remove cod to plate and spoon sauce over top. Serve immediately.
                      Recipe Notes

                      If sauce remains a little thin, allow to reduce an additional 1-2 minutes after removing cod.