chowder diamond head

Ginger, Pineapple, and Coconut 

make this an enchanting South Seas soup.

1 cup sliced celery
1 small onion, chopped
2 tablespoons butter (earth balance) or coconut oil
1/2 teaspoon ground ginger
2 cans coconut milk
1.5 cups mock chicken broth
1.5 cups milk
1 can mock duck, diced
1 can pineapple tidbits, drained
shredded coconut milk

directions:
1. Sauté celery and onion in butter or coconut oil in a large sauce pan or dutch oven.  add ginger, blending thoroughly.
2. Stir in soup, water, and milk. Add mock duck and pineapple. heat, stirring frequently, until bubbly-hot.
3. Ladle into soup bowls. Sprinkle with coconut. Serve with hot buttered rolls, if you wish.

about the recipe: a vintage recipe, huzzah! and my fourth post in february, hotdamn! this coconut-chowder is downright delicious, and super easy to make. i used freshginger instead of powdered and halfed the recipe. it's very sweet, but also savory. i did add a little bit of salt and pepper, but it was fine without. i used this recipe as a test for photographing the ingredients which made sure i wasn't scrambling for ingredients per usual. hopefully this will help me in the baking realm hahaha. anyways, i can't wait to eat this all weekend!

 



from the book:
Family Circle Favorite Recipes
6th Edition, 1979

chocolate-coconut squares

1 1/2 cups graham cracker crumbs
1/2 cup firmly packed brown sugar
1/3 cup flour
1/2 cup melted butter (earth balance)
1 (14 ounce) can coconut milk
1 cup. package flaked coconut
1 (12 ounce) package chocolate (or carob) chips
2 tablespoons peanut butter
chopped peanuts (to garnish)

directions: Preheat oven to 350. Prepare an ungreased 13x9" baking pan. Combine graham cracker crumbs, brown sugar, flour and melted 'butter' and then press into ungreased baking dish. Bake for 10 minutes. Combine coconut flakes and coconut milk, mix, and spread over baked crust. Bake for another 10-12 minutes. Combine chocolate chips and peanut butter in a small saucepan. Cook, over low heat, stirring constantly until melted. Spread over coconut layer and garnish with chopped peanuts. Let cool and cut into bars.

about the recipe: the original recipe calls for sweetened condensed milk, and i thought, "hey! i bet you i could just replace that with equal amounts coconut milk!" i was half right, while it tastes amazing, it didn't solidify making the bars a hard-coated chocolate coconut goo-mess, but they are goddamn delicious if i say so myself, and my roommates agree.