I’m a bit behind on my posts from this week. Time to catch up! Last Sunday night I made coconut curry soup with tofu. I’ve made this a couple times and it always bit different. The base is a carton of veggie stock and a can of light coconut milk (honestly, I think I like the regular coconut milk better…it’s just richer). Veggies thrown in there- garlic & onion (sauteed) carrots, sweet potato, snap peas and baby corn. For spices- a dash of cayenne, curry powder and garam masala.
I threw in some shaved (unsweetened) coconut impulsively. Added a little more texture.
On the side we had brown basmati rice that I scooped in a bit at a time.
After dinner I was feeling super festive and wanting to spread some holiday cheer. What better way than with a nice batch of cookies to share I don’t bake a ton because of my dislike of measuring things but I was in the mood. I trusted my idol Martha with a chewy molasses cookie recipe. I followed the recipe closely but not exactly (I used whole wheat flour and because I’ve found it causes recipes to be more dry than white flour does I added three tablespoons of nonfat plain Greek yogurt to help with moistness. I also used raw sugar instead of white granulated) After I taste tested the first batch I thought they needed more sugar. I didn’t trust myself because I love sugar so much but after consulting the Man-friend he agreed and I added about a quarter cup to the remainder of the batch. They were so tasty and chewy but after reading the reviews online others found the cookies needed more sugar too. I would recommend this recipe but I would definitely add another half cup of sugar to the recipe from the start.
Love getting to use my bright green mixer!
I’ll admit to eating more than my share of these tasty treats