Avocado Aioli

I have never been much of an Aioli fan to be honest. My first encounter was a few years ago at a party we attended in a city car garage surrounded by a rowdy crowd watching the Eroupa Manschaft (German for championship) and of course cheering on our German National team. Maybe this setting wasn’t the best for trying new dishes. After all, we were in a working car garage. But what could it hurt right?

StomachXAcheWell lets just say, I paid for it severely later that night and the day after that. My husband really likes the stuff and begged me to give it another chance. But this time with my own making.

To me, aioli seems to be so much like mayonnaise of which I barely touch. Its not my favorite condiment. But sometimes you have to take one for the team.

So I did some research and found that Aioli in its purist form does not use egg or yokes. The name itself means garlic and oil which in France and Spain is used to make this condiment. Sounded great to me. So I decided I wanted to go this route and create a recipe that we both can enjoy without me having any regrets. I am so glad I did!

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I settled on an Avocado Aioli because, why not? Avocado is quite popular in my house. Plus it has natural oils which allows for less to no oil in this recipe and will give us the creamy consistency I am looking for. And you already know how I love coconut milk. It just adds that depth I like.

 

What you need :-

  • 1 ripe, fresh avocado
  • 1 teaspoon avocado oil
  • ½ of lemon lime
  • 1½ teaspoon cilantro
  • 1 tsp of fresh diced garlic
  • ¼ cup coconut milk (more or less depending on your preferred consistency.)
  • ½ teaspoon mustard seed
  • salt and pepper to taste.

What to do :-

  1. Blend all ingredients together in food processor or blender and at medium speed, mix until desired consistency.
  2. Store in an air-tight container for up to 2 days (but it tastes best when used immediately).
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Delish

 

I enjoy this creamy goodness with my Zesty Cajun Sweet Potato Fries. Oven Roasted of course!

 

Easy Thai Curry Soup

I’m a creature of habit. At least when it comes to foods I love. Twice a month we would order Asian take-out. Without fail, I order the same Thai Curry Soup every time. I once made the mistake of saying to the hubby, I want to try something else. And that something else he brought home, lets just say it won’t make a second cut.

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I decided to test my skills in the Asian arena. Ordering in can become costly, so this homemade coconut curry soup was just what I needed. The infusion of curry spices and coconut milk adds so much depth and flavor to this soup. What I like most is that it is simple to make. I used ingredients I already had on hand and it came out perfect. In this particular recipe I use shrimp. However you can opted for whatever protein you choose; pork, chicken or tofu. Whatever your indulgence, this cost friendly version is worth it. Recipe yields 4 servings.

Ingredients:

  • 1 tablespoon coconut oil or grape seed oil
  • ½ pound jumbo shrimp, peeled
  • 2 cloves garlic, minced
  • 1 small white onion, diced
  • 1 red bell pepper, thinly sliced
  • ½ green bell pepper, thinly sliced
  • 1 tablespoon fresh ginger, grated
  • 2 small carrots (optional)
  • 6 small mushrooms halved (optional)
  • salt to taste
  • pinch red chili flakes
  • 1 can bamboo shoots (optional)
  • 2 lemongrass sticks ( can substitute w/lime juice)
  • 3 tablespoons curry paste or powder
  • 1 can unsweetened coconut milk
  • 3 cups vegetable stock
  • ½ teaspoon fish sauce (optional)
  • 2 cup jasmine or basmati rice
  • cilantro/basil for garnish

Directions

  1. In a large pot, bring water to a boil, add rice and continue to boiling for 20 minutes. Reduce heat to a simmer for 10 minutes. Then remove from heat until ready to serve. if you are unsure how to gage, prepare according to package instructions.
  2. Heat oil in a large stockpot over medium heat. Add shrimp, salt and red chili flakes. Stir occasionally and cook until shrimps are pink about 3 minutes; remove from pot and set aside.
  3. In the prepared stockpot add onion, minced garlic, bell peppers, carrots and ginger. Cook until tender about 4-5 minutes.  Add curry powder/paste to pot and stir together with vegetables until well combined.
  4. Gradually add the coconut milk and stock, stirring constantly until completely incorporated about 3 to 4 minutes. Add fish sauce, bamboo shoots and lemongrass, stir and bring to a boil.
  5. Reduce heat and simmer until thicken about 10 minutes. Allow the lemongrass to infuse its flavor.
  6. Remove lemongrass shoots, stir in shrimp and rice (we prefer rice on the side in the event all is not consumed) If using lime juice in the absence of lemongrass, add here.
  7. Garnish with cilantro or basil
  8. Serve!
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Taste like more!!!!

The lemongrass is what gives it that subtle citrus flavor that takes it over the top.

Let me know what you think. I would love to hear how your soup came out.

Smooches!