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Chocolate Silk Tart… Crazy Good
Month: August 2025
Thai Chicken Coconut Curry
I was looking for a simple Thai curry without using curry pastes to flavor it. I was thinking some coconut milk for great flavor and I found a few recipes. I blended two or three together to make the best Thai chicken curry I have ever created. I loaded it with fresh vegetables and love it’s clean fresh flavor. And I hope you will too. You can use different vegetables – what you have and what you like. I found the amount of sauce to be perfect, actually ate it with a big spoon so I could get every soupy bit!
Notes: Please use full fat coconut milk for the correct consistency and flavor. I used boneless chicken thighs. It could be easily made with boneless split chicken breasts. I let my guy eat most of the hot pepper rings, to each his own. I do like how it makes it sing with a bit of controlled heat. Do not leave the fish sauce out; you won’t even know it is in there, but it really enhances the flavor. Enjoy!
Thai Chicken Coconut Lime Curry
Ingredients
2 Tbsp mild olive oil
1.5-2 lbs. boneless and skinless chicken thighs
1/2-2/3 cup chopped onion
1 large carrot peeled and sliced thin on the diagonal: 1/4 inch width
1 large red pepper cut in long strips and then cut the strips in half
2 cloves of garlic pressed
1 Tbsp. fresh ginger grated (I freeze mine and it grates well that way)
1/3 of a jalapeno pepper or a red chili pepper of the heat you prefer, slice in narrow rings, remove seeds
1 can full fat coconut soup, shake it up before opening
1 Tbsp. fish sauce
Zest a lime and then juice it (need 2 Tbsp lime juice)
1 cup asparagus stems snapped into 1.5-inch lengths. If it won’t snap; pitch the rest
OR tender green beans cut in a similar length
2 cups of baby spinach washed and drained
More lime – wedges to squeeze over each dish
Instructions: Prep work of cutting up all veggies into small pieces as described and similar lengths other than chopped onions which will be smaller. Prep work of cutting boneless thighs into halves or thirds depending on size. I would leave breasts the half size, so they don’t overcook. A whole breast would be too big. Split in half is perfect I am thinking.
I used a 15-inch-wide paella pan, mine is nonstick and gives me the room for all the veggies in this dish. Just use a large sauté pan that will hold everything. Heat it a few minutes, add 1 tbsp of the mild oil. When it is hot add the chicken. Brown it for 3 minutes on each side and then use tongs to remove them to a plate. Add the other tbsp. oil and then the onion when the pan is fairly hot. Turn the heat to medium low and cook until starting to get soft 4 minutes (stir it as it cooks so no burnt onion bits). Add carrot slices and red pepper strips; cook another 2 minutes. Add the fish sauce, grated ginger, garlic, stir well, add the coconut milk, stir well as it gets hot, stop just before a boil ensues. Return the chicken thighs to the pan and simmer, covered, for 10 minutes. Turn the chicken pieces over, cook 5 minutes, nestle the asparagus spears into the sauce and cover it again. Add the lime juice and zest and the spinach leaves after 5 more minutes, keep covered. By now the asparagus should be soft enough to stick in a fork. If not, cook another minute. The spinach just needs to wilt; it will continue to do that even after you turn off the heat.
If you like cilantro throw on a third of a cup of chopped fresh cilantro at the end, we don’t so I didn’t. If you can get Thai basil, use that instead! I can only find it if I grow it myself. So summer is the season for Thai basil. Great hot basil taste which is perfect in Thai curries.
Serve this curry over hot Jasmine rice. I make mine in a sauce pan that I cut a brown paper bag circle to fit between the pot and the tight-fitting lid, it should overhang by an inch or so; the paper liner keeps liquid from escaping and drying out the rice before it is done. Or make it in your Instant Pot. I made a full cup of uncooked rice, and it was just about the perfect amount of rice. Enjoy!
Blueberry Tartlets in Flat Bottom Tartlet Pans
Blueberries still rule my fruit universe right now; they’re fairly plentiful and always sweet. The flavor can’t be beat. My guy loves them, and I have to agree; they are the tastiest and healthiest fruit. I am in love with these tartlets. The crust to fruit ratio is perfect and I made them with a minimum of sugar as these ripe berries are already quite sweet. I got my fruit at Aldi’s for a great price; every grocery store has blueberries by the pint. They are very good for your body, full of fiber, low in sugar, and full of other nutrients. They are especially you have blood sugar issues. See http://www.medicalnewstoday.com/articles/287710.php for more information.
Tips: Try not to bake in a hot kitchen; it makes it hard to roll out dough or even make the crumb mix. If it gets above 76 degrees, you should turn on the air to keep your crust from acting weird. I had to put mine in the freezer for a bit to help it hold the desired shape.
Don’t eat these tartlets fresh from the oven; they should be cooled to just warm or room temperature or even a bit chilled. They were perfect, just like a big pie only tiny each is one individual dessert. You could certainly serve them with vanilla ice cream. We had them that way last summer and that was a treat indeed.
My apologies: these pictures were taken in a hurry; hot day and there was no spare time so they are looking rustic and crumbs dot the baking pan but frankly rustic tartlets are lovely. Be as tidy as fits your needs.
Angie’s GF Blueberry Crumb Tartlets: makes 5
CRUST:
1 cup gf flour (King Arthur basic gf blend)
¼ cup sugar
1 tsp. xanthan gum
5 Tbsp. cold butter
1 tsp. vanilla
You will need 5 flat bottom 4-inch tartlet pans if you make them all at once. My pans are 4 in an attached group. I baked 4 one day and 1 the next day
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add vanilla. Mix briefly
Filling:
2 1/3 cups fresh blueberries, place in medium bowl. Mix with:
6 Tbsp. sugar
2 Tbsp. quick tapioca
¼ tsp. cinnamon
Let stand while you prepare the crumb crust. This is important so the tapioca can soften and absorb some juices before baking. If you like things tart add a tsp or two of fresh lemon juice to the berries.
Tartlet construction: dump in crumbs and press in the crust to fill each of the 4 tartlet shapes with no holes or thin spots. Do the same to create 1 more tartlet crust. If you only have one pan you can refrigerate the dough and make the other tartlet later. Fill each tartlet with fruit mixture to the top of the dough… after you have the crumb topping ready to go.
Crumb topping
Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them spin extra-long you get big fat crumbs if you want that look.
¾ c brown rice flour mix
½ c sugar
½ tsp xanthan gum
1/3 c cold butter cut into six chunks
Sprinkle the top of each tartlet with crumb mix; use as much as you like. I didn’t measure; just sprinkled until the fruit was barely visible through the crumbs. Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.
Bake in a preheated 375-degree oven for 25-30 minutes until bubbly and the crumb crust is light brown. Cool at least a half hour before serving at room temperature. I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor. The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.
Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for 5-8 minutes before filling it with the fruit.
Brown Rice Flour Mix (Same as King Arthur GF All-purpose blend)
2 c brown rice flour
2/3 c potato starch – Not potato flour
1/3 c tapioca flour
Note: the crust and crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine. Originally posted summer of 2017. No changes made to recipe.
Swiss Chard Tacos
Tomorrow isn’t Tuesday and meatless meals don’t thrill me like those made with serious proteins, favorites like salmon, poultry, lamb or pork. That said, I have a few delightful vegetarian items I make on occasion. This recipe is at the top of my roster, these Swiss chard tacos. My sister made these once while I was up visiting her. I was skeptical but found them to be really delicious and a great way to use up a lot of the Swiss chard growing profusely in my gardens! No meat but you won’t miss it in these flavorful and filling tacos.
I sometimes use Mexican cheese but you can also use Monterey Jack as that is what the original recipe called for and what I currently prefer. The recipe is out of an old Home and Garden magazine. I made a few changes….added some ground cumin for extra spice. Don’t forget the red wine vinegar, really a great finishing touch.
The white corn tortillas in these pictures (La Bandarita brand) came from Wegmans; they have one up near Boston. There are three Wegman’s here near me. I got some light corn tortillas today at my local Giant; they work well. Enjoy!
Sorry for the messy picture. I guess I should make a prettier taco!
Karen’s Swiss Chard Tacos
1 lb Swiss chard
½ tsp. cumin seeds
¼ tsp. ground cumin
½ a red onion, chopped
1 red pepper, chopped
1 tbsp. olive oil
1 clove garlic minced
1 Tbsp. red wine vinegar
1 can of black beans, rinsed and well drained
8 tortillas; corn flour
1 cup of Monterey jack cheese or Queso Fresca cheese; grated
1/3 cup sour cream, reduced fat is my preference
cilantro for garnish if desired
Directions:
Chop up the chard stems into half inch dice. Rough chop the rest of the chard and set aside. Heat a large frying pan and add the cumin seeds; cook 1-2 minutes until fragrant. Add olive oil then chard stems. Cook 3 minutes until softening. Add the chard leaves that you have rough chopped, ground cumin, onion, garlic and red pepper. Cook 3 min, stirring. Add the red wine vinegar and the black beans. Stir well, cook 3-4 minutes longer. The greens should be wilted but they don’t need to be fully cooked down.
Meanwhile while the filling cooks; heat oven to 350 degrees. Lay tortillas out on baking sheets. Sprinkle grated cheese in the center of each. Bake 4-5 minutes until cheese starts melting and tortilla is somewhat crisp. Remove from oven. Place a generous amount of chard mixture on each tortilla. Top with a spoonful of sour cream. Sprinkle cilantro over top if desired. I am not a fan but you might be…
Refreshing Gazpacho Soup: Liquid Veggies!
Hot late summer days make me crave a cool soup. One with minimal cooking: that is easy and tasty. Plus, I want to use some of my garden produce. This classic Spanish soup called gazpacho is perfect for all of that and my family loves it. It absolutely must be made with ripe summer tomatoes, never ever attempt it with any less than the best vine ripened fruit. You can get great tomatoes at farm stands, farmer’s markets and even the grocery store; look for the grown local label for the best flavored tomatoes. Please do not use greenhouse tomatoes grown far away and shipped while not really ripe. Your soup will not be full of tomato flavor and it will taste disappointing. These ripe locally grown tomatoes are vital to the flavor of gazpacho.
I make my gazpacho in the blender but I believe a food processor works okay too. No heat, minimal fuss.
My version allows you to add chopped raw veggies in the amount you prefer just before you slurp it down. I prefer its fresh pure flavors to those soulless restaurant versions that are gelatinous and crammed full of a wide assortment of chunked veggies…uggh.
I had a version of gazpacho similar to mine in a Philadelphia restaurant made with golden yellow tomatoes which was beautiful looking and quite tasty too, the jar of gazpacho in my fridge right now is yellow as I had 6 big yellow ones to use for this purpose.
Warning: you do need to peel the tomatoes but that goes pretty fast. I heat about a wide sauce pan filled 3 inches deep with water to a boil and pop the ripe tomatoes in for 3 minutes. I put in 4 at a time; done in a couple batches. Let them cool a bit and then peel off the skin and cut out the blossom end (top) and they are ready to use. You can easily halve this recipe; just one blender-full of tomatoes for that and half the rest of the ingredients.
One more important instruction: gazpacho HAS to chill really good; make it early in the morning to serve as a late lunch or better yet; for supper. The colder the better, I actually put my soup bowls in the freezer for 15 or 20 minutes and yank them out just before filling and serving this cold summer delight.
It is a flexible recipe; depends on the size of your tomatoes. This should make close to 60 ounces or just shy of 2 quarts; cut in half if you don’t want too much. But you will wish you had made more…I promise! It will keep 3-5 days in the refrigerator.
tomato juice for thinning the soup
skinned tomatoes ready for soup making
I am about to press the puree button!
Still in blender, just pureed soup.
Summer Chill Gazpacho (makes like 8 servings; I often halve this recipe)
Soup ingredients:
8 to 10 ripe fat tomatoes (large ones)
About ¼ cup EVOL; best you can afford
2 slices white bread (GF if you have celiac)
1 lemon
2 garlic cloves, peeled
1 to 1 ½ tsp. sea salt
Toppings:
2 large tomatoes diced, heirloom if possible
1 cup diced burpless cucumber
2 scallions, sliced thin, green and white parts or
Directions: peel the tomatoes as described above. When I peel them I do it over a bowl to capture the juices and seeds. I save them, strain off the seeds and I add back the juice as needed to thin the finished soup. Put 4-5 tomatoes in the blender; add a slice of bread broken up, 2 tbsp. olive oil, the juice of half a lemon and one garlic clove. Put the lid on and blend well. Note: do not fill the blender more then ¾ full. Taste; add salt; ½ to ¾ tsp.
Repeat entire process with the rest of the ingredients and thin with reserved tomato juice – it should be thick but not porridge thick. Just know that it will thicken as it rests and chills in your refrigerator. Mix the two batches together in a big glass bowl; never metal because of the acidity of tomatoes and cover tightly with plastic wrap. Then chill it at least 3 to 4 hours.
Serve with bowls of toppings to sprinkle on top of the thick soup; diced ripe tomatoes, scallion slices and cucumber ( preferably burpless) cut in small dice. If you want to guild the lily, top with croutons (gf ones if you have celiac), I don’t bother. This most recent batch has been topped with Crispy Onions by Golden Farms.
Note: gluten free bread often gives a slightly different texture to the soup; somewhat less smooth in the look of it and the taste. It’s okay as it doesn’t affect the flavor: it still is delicious and a bowl of it is so very refreshing on a hot day. Serve with a sandwich and you have a perfect summer lunch.
Note: This recipe has not been changed but some additional information is in this repeat posting of this most delicious soup!
My World Without Wheat 