Divine Chocolate Coconut Pie

• 2 9" unbaked pie crusts (I cheat and use store bought)
• 1 14oz can coconut milk
• 1 cup milk
• 1 cup water
• 1 cup sugar
• 1/2 cup cornstarch
• 1 cup semi-sweet chocolate chips
• 1 container Cool Whip (or make your own whipped cream)

1. Preheat the over to 350F and bake the pie crust for 15 minutes, or until golden brown.
2. In a saucepan, whisk together the milk, coconut milk, and sugar, and bring to a boil.
3. In a seperate bowl, whisk together the corn starch and water.
4. When the coconut milk is boiling, reduce to a simmer and slowly add in the cornstarch slurry whisking constantly.  Continue stirring over low heat until mixture thickens, about 5 minutes.
5. In a glass bowl melt the chocolate chips in the microwave in increments of 30 seconds.  
6. Add half the coconut mixture to the chocolate chips, and mix well.  Pour it into the cooled pie crust, followed by the coconut layer. 
7. Refrigerate for at least an hour, then top with Cool Whip or whipped cream and refrigerate for another 2-3 hours.

Notes:

• A graham cracker crust can also be used, or an Oreo crust would be quite tasty also.  
• This recipe has a lot of room for creativity, white chocolate chips can be used instead (I would reduce the amount of sugar added) and then sprinkle the top with macadamia nuts.  Or add 2 cups of chocolate chips and make the entire thing chocolate.  Just have fun with it.
• I dust the top with cocoa powder to make it look pretty, or chocolate shavings are lovely also.

Yields 2 pies.

Curried Chicken Tenders

• 1 lb chicken breast
• 2 Tbs soy sauce
• 2 Tbs lemon juice
• 2 Tbs curry powder
• 1 Tbs vegetable oil
• 1 Tbs brown sugar
• 1/2 tsp ground cumin
• 1/4 tsp Chinese 5 spice powder (optional)
• Bamboo skewers

In a gallon zipper storage bag, put all ingredients but the chicken.  Mix well.  Cut the chicken breasts into strips, and place with the marinade in the zip lock bag.  Marinate for at least 30 minutes (overnight is definitely alright).  Thread the marinated chicken onto the bamboo skewers, and grill for 5-8 minutes, or until juices run clear.

Notes:

• Remember to soak your skewers in water about a half hour before using them to protect them from burning on the grill.
• Chinese 5 spice powder can be found in the spice isle, and the Asian isle.

Yields 4 servings.

Greek Salad

Salad Dressing:
1/4 cup extra virgin olive oil
3 Tbs fresh squeezed lemon juice (approx 1 large lemon)
1/2 tsp dried oregano
1/2 tsp kosher salt (optional)

Salad:
2 heads romaine lettuce, chopped
2 Roma tomatoes, copped
1 English cucumber, seeded and chopped
1 medium red onion, thinly sliced
6-8 oz crumbled feta cheese
1 green pepper, chopped
1 red pepper, chopped
~16 oz can of pitted black olives, halved (optional)

Combine the dressing ingredients in an airtight container, shake well. Toss the salad ingredients, dress, and refrigerate for about 30 minutes before serving.

Avgolemono Soup

• 8 cups chicken stock
• 1 cup long grain rice, or orzo pasta
• 4 eggs, seperated
• Juice of 3 lemons
• Black pepper, to taste

1. In a large pot bring stock to a boil, and add rice. Simmer about 20 minutes, or until tender. For orzo the cooking time will be shorter, refer to package directions for exact time.
2. When the rice is near tender, in a medium-large bowl whisk the egg whites until medium peaks form. Add the egg yolks and lemon juice, continuing to whisk.
3. When the rice is tender, slowly add 2 cups of the hot stock to the lemon-egg mixture, continuing to whisk.
   
4. Once the stock is incorporated, begin to slowly add the lemon-egg mixture to the pot of stock and rice, stirring constantly, so scrambled eggs don't form.
5. Stir in the black pepper, and serve.

Notes:

• If you find the eggs scrambling when you add the two cups of stock you can strain the mixture before transferring it to the soup pot.

Yields 8 servings.

Chicken Souvlaki

• 4 boneless, skinless chicken breasts
• 3 Tbs extra-virgin olive oil
• 3 Tbs fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp dry thyme
• 1 1/2 tsp dry oregano
• Salt and pepper to taste

Cut the chicken into ~1 inch cubes. Then, in a gallon plastic zipper bag add the olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper. Mix well, and add the chicken, ensuring that all pieces are coated. Marinate for at least one hour, thread onto kabobs, and bake at 450F for 8-12 minutes, or until juices run clear. Alternatively, the kabobs may also be grilled on medium-high.

Notes:

• When baking, I broil the kabobs for a couple minutes to give them come color.
• I usually serve the kabobs in pitas with tzatziki sauce, and chopped tomatoes.

Yields 4-6 servings.

Loaded Banana Cookies

This recipe makes a chewy, delicious cookie that is almost more like a muffin top than a cookie. They aren't too sweet, and are very satisfying.

• 1/2 cup coconut oil (may also use shortening or butter)
  
• 3/4 cups sugar
• 1/2 cup brown sugar
• 1 tsp vanilla
• 1/2 tsp banana extract (optional)
• 3 mashed very ripe bananas
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
  
• 1/2 cup chopped pecans (walnuts may also be used)
  
• 1/4 cup chopped peanuts
• 1/4 cup shredded coconut
• ~12 oz chocolate chips (optional)

1. Heat oven to 350°F
   
2. Cream coconut oil and sugar together. Add mashed bananas, vanilla extract, banana extract, and eggs, mix well. Add pecans, peanuts, coconut, chocolate chips, flour, and baking powder, stir until incorporated.
3. Using a large cookie scoop (~1/4 cup) scoop dough onto a greased cookie sheet, leaving plenty of space between each cookie (I only put 6 on each cookie sheet) and bake for 15 minutes.

Notes:

• White chocolate chips can be used instead of chocolate
• A small scoop makes perfect mini cookies
• I leave out the chocolate chips and drizzle chocolate over the cookies to make them more attractive
  

Yields ~16 large cookies

Tofu (or insert meat here) with Broccoli

So, as of late I have been lacking meat in my apartment, but I have a lot of tofu, so that has been the protein component of main dishes... hence instead of beef with broccoli, its Tofu with broccoli.

• 1/3 cups oyster sauce*
• 2 tsp sesame oil
• 1 tsp soy sauce
• 1/4 cup rice vinegar
• 1 Tbs white sugar
• 1 tsp corn starch
• 14-19 oz firm tofu, cubed
• 1 tsp ginger powder
• 1 tsp garlic powder
• 1 lb broccoli, in florets
• 1 can water chestnuts (optional)
• 1 can baby corn (optional)
• 3 Tbs vegetable oil
• Pepper, to taste

1. In a small bowl whisk the oyster sauce, sesame oil, soy sauce, rice vinegar, sugar, and cornstarch until fully incorporated.
2. In a large skillet, or wok heat the vegetable oil over medium-high heat.
3. Add the cubed tofu, pepper, ginger, and garlic powder.
4. Cook the tofu 5-7 minutes, or until golden brown.
5. Add the broccoli, water chestnuts, and baby corn, cooking another 3-5 minutes, until vegetables are heated through and the broccoli is fork tender.
6. Add sauce, and reduce heat to medium, stirring until evenly coated and heated through. Serve over brown or white rice.

Notes:

• Basically any meat can be subbed for tofu, it is traditionally cooked with beef.
• Oyster sauce can be found at any oriental market, and frequently in the Asian section of the grocery store. Read the ingredients, often there is MSG, so shoot for one without it if you can help it.
  

Plum Ginger Tofu

Sauce

• 2/3 cup plum sauce (available at any asian market, and most international grocery sections)
• 1/2 cup corn syrup (I sub half honey)
• 2 Tbs soy sauce
• 1 garlic clove, minced
• 2 tsp chicken concentrate (available in little packets at Trader Joe's, or 2 bouillon cubes will suffice)

Everything else

• 16-19 oz firm tofu, cubed
• 1 can sliced water chestnuts
• 1 can bamboo shoots
• 2 carrots, chopped
• 1/2 cup frozen peas
• 3/4 tsp minced fresh ginger
  
• 2-3 Tbs vegetable oil

1. In a skillet heat the olive oil over medium heat.
2. Add the tofu, and cook until golden brown, 7-12 minutes.
3. Add the water chestnuts, bamboo shoots, carrots, ginger and peas, and continue cooking.
4. In a separate container, mix the plum sauce, corn syrup, soy sauce, garlic and chicken concentrate.
5. Add the sauce to the skillet, and cook until the sauce is heated through.
6. Serve with rice noodles or white rice.