Avocado Mango Salsa on Salmon and Coconut Rice


Swap out 2 cups of water for a can of coconut milk next time you make rice. Oh my heavens, best thing ever. It’s such a nice compliment to the fish and sweet hot salsa. We ate the leftover rice with cinnamon and whole milk for breakfast the next day and it was wonderful then, too.


This salsa was the result of a box of mangos I picked up from Costco. I made it twice in one week, it was such a hit. The first time, I used more avocado, the second, I added cilantro. It’s a flexible recipe. Play with it. I used it as a topping for a steak salad for lunch and ate some on corn chips. It’s a fresh burst of flavor and you’ll find yourself finding all sorts of ways to eat it. Leave the jalapeno out of some for the sensitive palates (ie 3 year olds) and you’ll keep everyone happy. I served it with a side of curry roasted carrots. Nom.


The fish wasn’t anything special, but I needed the protein and this salmon had more flavor than tilapia or sole, though both of those would work well, too. I baked the fish in a bit of olive oil and lemon under foil at 350 for 12 minutes. Easy.

It’s a quick dinner, but certainly not boring. Perfect for summer, perfect for kids, perfect for patio dining.



Avocado Mango Salsa
Adapted from Allrecipes here and here

2 mangoes – peeled, seeded and diced
1 Tbs white sugar
2 Tbs white wine vinegar
1 avocado – peeled, pitted, and diced
1/2 cup cilantro, chopped
1 jalapeno, seeded and chopped (optional)
1 tsp salt

Mix together the mangoes, sugar, vinegar, cilantro, jalapeno and salt. Gently fold in the avocado and serve.


Coconut Green Curry Soup with Shrimp


Aurelia and I have had sore throats and stuffy noses all week. I knew I needed a brothy soup for dinner to ease my poor head and fill my tummy. A quick stop at the store and less than a half an hour to cook at home, this soup saved the day. I think it would be even more wonderful with twice the curry and a jalapeno or red chili pepper chopped finely and added to the mix, but, I kept it mild for my tender throat and in hopes that Aurelia would eat it. Not only did she eat it, but she picked most of the shrimp and mushrooms out of my bowl and drank the broth straight from her own. That’s my girl.


Coconut Green Curry Soup with Shrimp
Adapted from Allrecipes

1 Tbs coconut oil
2 Tbs minced ginger
2 tsp green curry paste
4 cups chicken broth
3 Tbs fish sauce
3 cups coconut milk (or 1-2 cans coconut milk)
4 mushrooms, thinly sliced
2 carrots, peeled or 1 cup baby carrots, thinly sliced
2 green onions, whites and greens chopped separately
1 bunch bok choy, whites and greens chopped separately
1 pound medium shrimp – peeled and de-veined
juice from 2 limes
1/2 tsp salt
1 bunch cilantro, chopped


Heat the oil in a large pot over medium heat. Stir in the ginger, curry paste, carrots, mushrooms, and the white parts of the onions and bok choy. Cook until the vegetables are tender, about 5-7 minutes. Slowly pour in the chicken broth and fish sauce; simmer for 15 minutes. Stir in the coconut milk, cilantro, and green parts of the onions and bok choy. Cook and stir until the greens are wilted, about 5 minutes. Add the shrimp and cook until they are pink and no longer translucent, about 5 minutes. Stir in the lime juice, taste and season with salt, and serve.



Carrot Muffins

My talented, green-thumbed cousin, Alex, brought me a bunch of fresh carrots from his garden and I used half of them for these gorgeous muffins. They baked up beautifully and the house smells divine!

I miss muffins. Alas, I’m still off sugar and grain, so these will be treats for others to enjoy. I doubled the recipe because I always have plenty of butter and fresh eggs in the fridge and the more muffins, the merrier the people. I’m going to take a plate back to Alex so he can savor his hard work.

Carrot Muffins
Adapted from Gourmet, May 1998

2 cups whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup sugar
2 cups shredded carrots
1/2 cup pecans, chopped
1/2 cup raisins
1/4 cup + 2 Tbs sweetened flaked coconut
3 eggs
1/2 cup butter, melted
1/2 cup applesauce
1 tsp almond extract

Preheat oven to 350 degrees. Butter eighteen 1/2-cup muffin cups or use the handy paper liners. Into a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt and whisk in sugar. Add shredded carrots and pecans to flour mixture with raisins and 1/4 cup coconut and toss well.

In another bowl, whisk together eggs, butter, applesauce, and almond extract. Add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full. Sprinkle a bit of the 2 Tbs coconut on top of each muffin and bake in middle of oven until puffed and a tester comes out clean, about 18-22 minutes.

Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.