As the strawberry season comes to a close, try tghis recipe to celebrate the potential in versatility.

Yoli’s at it again with another deliciously sweet twist on salsa. Strawberries!

“Yoli cooks up a tasty treat. Making a tofu ricotta with herbs and spice. Tucked into a zucchini squash blossom and battered dipped for a quick fry.”

Hey All! Here is my first mini-episode on Delicious TV. I hope you enjoy!

When I heard that Thai Kitchen was having a demo in NYC, I emailed them immediately. I love foods from all over the world, and Thai is especially popular in New York. It is one of the cuisines that is noted for being well seasoned and balanced. With Chef Gabby Quintana, Thai Kitchen demonstrated how their products make meal preparation quick, easy, and full of thai authenticity. I use their coconut milk all the time especially for recipes that require coconut cream or a rich coconut flavor profile.

The most exciting part {besides eating} was being able to view a new line of dried spices that are an absolutely necessity in Thai cuisine, Lemon Grass, Kaffir Lime Leaves, Galangal and Thai Bird Eye Chilies. I appreciated that they were packaged in glass containers (which can be reused) and I believe do a better job of retaining spice integrity and longevity. Their entire line of products are also very affordable. A jar of curry paste in a typical Whole Foods is about $3.49.

Below are some more pictures and recipes from the event which I veganized!

I conveniently was craving a smoothie that day and this hit the spot. It was very creamy and rich with a hint of coconut. The richness can be broken up by adding ice.

Strawberry Coconut Smoothie
Prep Time: 10 minutes

2 cups frozen whole strawberries
2/3 cup Thai Kitchen® Coconut Milk
6 tablespoons agave nectar
3 tablespoons lemon juice

1. Place all ingredients in blender container. Cover.
2. Blend on high speed until smooth. Serve immediately.

Makes 2 (1-cup) servings.
Nutrition Information Per Serving: 410 Calories, Fat 14g, Protein 1g, Carbohydrates 70g, Cholesterol 0mg, Sodium 28mg, Fiber 2g
Mango Smoothie: Prepare as directed, using 2 cups frozen mango chunks in place of the strawberries.

Tempeh Satay with Peanut Dipping Sauce
Prep Time: 15 minutes
Refrigerate: 1 hour
Cook Time: 6 minutes

1/2 cup Thai Kitchen® Coconut Milk
2 tablespoons toasted sesame oil
2 tablespoons Thai Kitchen® Red Curry Paste
2 teaspoons minced fresh lemon grass
1 package of tempeh, cut into large diced pieces about 1 inch
Bamboo skewers
1/2 cup Thai Kitchen® Peanut Satay Sauce

1. Mix coconut milk, curry paste and lemon grass in small bowl until well blended. Place tempeh in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
2. Refrigerate 1 hour or longer for extra flavor. Remove tempeh from marinade. Put tempeh onto skewers.
3. Broil or grill over medium-high heat 3-4 minutes per side. Serve with Peanut Satay Sauce for dipping.

Makes 8 appetizer servings.

Red Curry Tofu and Vegetables
Prep Time: 10 minutes
Cook Time: 15 minutes

1 can (14 ounces) Thai Kitchen® Coconut Milk
2 tablespoons Thai Kitchen® Red Curry Paste
1 tablespoon brown sugar
1 pound tofu
1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
1/4 cup fresh Thai basil (optional)
2 tablespoons toasted sesame oil

1. Bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
2. Stir in tofu and vegetables. Cook 3 to 5 minutes or just until vegetables are tender-crisp. Stir in basil and sesame oul.
3. Serve with cooked Thai Kitchen® Jasmine Rice, if desired.

Makes 4 servings.

Test Kitchen Tips:
• Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.
• If desired, add 2 pieces each of Thai Kitchen® Lemon Grass, Thai Kitchen® Kaffir Lime Leaves, Thai Kitchen® Galangal and Thai Kitchen® Thai Bird Eye Chilies with the curry paste. Simmer 30 minutes. Remove all pieces with slotted spoon before adding shrimp and vegetables.

Thai Grilled Flatbread with Mango & Sweet Chili Sauce
(picture at the top of the post)
Prep Time: 15 minutes
Cook Time: 10 minutes

1 cup Thai Kitchen® Sweet Red Chili Sauce, divided
1/4 cup creamy peanut butter
1 tablespoon soy sauce
3 tablespoons vegetable oil, divided
2 baby bok choy, cut lengthwise into quarters
1 red bell pepper, cut into strips
1 medium zucchini, cut lengthwise into quarters
1 large ripe mango, peeled, seeded and cut into large pieces
2 packages (8.8 ounces each) naan (4 pieces)
Chopped peanuts and chopped fresh mint (optional)

1. Mix 1/2 cup of the chili sauce, peanut butter and soy sauce in small bowl until smooth. Mix remaining 1/2 cup chili sauce and 1 tablespoon of the oil in small bowl.
2. Grill vegetables and fruit over medium heat 5 minutes or until tender, turning occasionally and brushing with chili sauce and oil mixture. Brush naan lightly with remaining 2 tablespoons oil. Grill over medium-low heat 1 to 2 minutes or until grill marks appear on both sides.
3. Spread peanut butter mixture evenly on each naan. Cut vegetables and fruit into bite-size pieces. Divide evenly among each naan. Sprinkle with peanuts and mint, if desired.

Makes 8 appetizer servings.

Nutrition Information Per Serving: 373 Calories, Fat 13g, Protein 9g, Carbohydrates 55g, Cholesterol 0mg, Sodium 892mg, Fiber 6g

The Giveaway
An array of Thai Kitchen Products: 2 Dipping Sauces, 2 pre-made noodles, jasmine rice, green curry paste, and a surprise or 2.

Here’s How To Enter:
Simply tweet “Just entered Thai Kitchen Curry and Coconut Takeover. http://yoliouiya.com/?p=4626 #yolisthaikitchen”
or
If your not on twitter, just leave a comment below.

Giveaway will end May 4th, 2011 at 11:59 PM EST. Open to U.S. residents.

by Yoli Ouiya and J. Lucas, contributing writer

“We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School – but they all paled in comparison with Brussels sprouts.”
* Dave Barry

Maybe I was the weird kid; ok I was the weird kid! But still very cool. The few times I’ve had brussels sprouts during my pre-school days, I actually loved them. To me, they were little tiny cabbages and that alone was fascinating. I remember the rumor that kids hates my tiny cabbages and looking back I know why. They were never made in a way that would be enjoyable. Alas, I am here to change the faulty perception of brussels sprouts being the unlikable vegetable. I prefer my brussels sprouts roasted, as they taste like an entirely different vegetable then. The caramelization in the roasting process brings out an earthy sweetness that is beyond compare. To roast, simply follow the recipe from my ::Seasonal Eating:: Broccoli post.

Nutrients
1 cup of brussels sprouts provide a 100% days worth of vitamin K (helps the body absorb calcium) and Vitamin C. They are a very good source of numerous nutrients including folate, Vitamin A, B6, B1, B2, E manganese, fiber, potassium, copper, calcium, omega 3, iron, phosphorus, protein, magnesium.

Benefits
Based on recent studies, daily consumption of 1-2 cups of brussels sprouts provided dna protection, are anti-cancerous, support detoxification, provide antioxidants and anti-inflammatory support, digestive support because of high fiber content, and cardiovascular benefits because of cholesterol lowering properties.

Pick em, Store em, Eat em
They should be bright green and firm. If they are soft, loose, have extensive deterioration/bruising, and/or wilted/yellow, do not use. Keep them dry and whole until ready to use. They keeo well in your vegetable bin for up to 10 days.

Do not ever boil brussels sprouts as they will lose their nutritional value and over 70% of their cancer fighting benefits. The best way to prepare the sprouts are shredding them raw for a cole slaw or steaming them. They can also be roasted and stir fried without destroying many of its benefits.

Recipe

I have 2 recipes for brussels sprouts. The first is a cooked version from epicurious.com and the second is a my own raw brussels sprouts asian salad.

Pan-Browned Brussels Sprouts
Gourmet | February 1999
by John Dombek; Santa Clara, UT

(ingredients are always organic unless noted otherwise)
* 1/2 pound Brussels sprouts
* 2 large garlic cloves
* 1 1/2 tablespoons vegan soy-free butter
* 1 tablespoon olive oil
* 2 tablespoons pine nuts (optional)

Preparation:
Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.

With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.

::Raw:: Brussels Sprout Asian Salad

1 lb brussels sprouts
1/4 cup shredded carrots
2 tablespoons diced scallions
3 tablespoons toasted sesame oil (if you have an allergy, use olive oil)
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 tablespoon minced ginger
3 tablespoons tamari or coconuut secrets’ aminos

Preparation:
Shred the brussels sprouts thinly using a a knife or a mandoline, if you have. In a large mixing bowl, place all the ingredients and toss gently. Allow to sit for 5 minutes. Serve.