My husband and I once traveled to a remote coastal town in Maine in search of the perfect seared scallops. Unfortunately for us, the chef was having an off night, and so the pinnacle of our scallop-tasting experiences eluded us.
But now, it just might be here, in these butter-seared scallops with a trifecta of sauces: coconut cream infused with lemongrass and ginger, a puree of mango and lime juice, and a kiwi puree. And just in time for Valentine’s Day! I hope you make this and enjoy it with your favorite one(s).
We were supposed to be in Thailand now, lounging on a beautiful beach, listening to the palm trees sway and rustle, dipping our toes into warm blue waters. Instead, our family was hit with Flumageddon and then our little one was hospitalized with pneumonia over the holidays. Alas, we decided we had to cancel the trip and focus on a healthy recovery at home.
As I hear news about protests and roadblocks in Bangkok, I wonder if it’s a good thing after all that we didn’t travel there now. Still, the allure of Thailand’s beauty, warmth, and delicious cuisine remains. For now, we’re enjoying a modest little taste of Thailand at home, in the form of chicken satay skewers with a tasty sweet peanut sauce. Here’s a toast to health and family, and the promise of Thailand another day. Continue reading →
I am on a coconut kick lately. While there is still debate over the extent of health benefits that coconuts provide, I think studies linking coconuts and improved cardiovascular health, thyroid function, and disease-fighting properties are promising. I have just begun to incorporate coconut oil into my baking and other cooking, swapping out less nutritious fats and oils for this omega-3 rich oil. This smoothie has a double dose of coconut in creamy coconut milk and coconut oil. Sweetened with maple syrup, thickened with blended frozen banana, and seasoned with warming spices, it’s a delicious way to start a healthy week after Thanksgiving. Enjoy! Continue reading →