saditycents











They say the best things in life are free, the next best things are low cost and easy to make. Not everything in life has to be difficult and sometimes getting what you paid for is actually a great thing. Such is the case for this really simple, really good, coconut ice cream!

I made it without an ice cream maker and it was smooth and creamy. 


Ingredients 

  • 1 can coconut milk (full fat)
  • 1/2 cup raw sugar
  • 1/4 tsp of salt


Method 

  1. In a saucepan warm coconut milk, sugar, and salt over medium low heat until sugar is dissolved. 
  2. In a glass container freeze overnight. 
  3. The next day, allow the sweet coconut milk to sit at room temperature for about 20 minutes. Just long enough for the solid block to begin to melt around the edges. 
  4. Chop sweet coconut milk into the food processor. 
  5. Pulse and then mix until it is creamy and smooth. 
  6. Pour mixture back into glass container and freeze for at least 4 hours. 
  7. The mixture should be slightly more solid than soft serve. 
  8. Top with garnishment or serve with cookies. 


Here is a list of garnishment ideas:

  • Fruit slices
  • Toasted coconut
  • Chocolate tuile
  • Sprinkles
  • Pokey Sticks (this is what I used)

Note: We ate this as desert to our Pho soup and it was a great pairing. 



{February 24, 2017}   Food Pho Thought

There is a definite chill in the air here in Big Sky Country. One that harkens  back to yesteryear and winters of long ago. Nowhere in sight are signs of the climate change promised and yet we know it’s here. Not two days ago, most of the snow was gone and green grass was all the eye could see. Then a warm front came in; one had hope that an early spring was on the horizon. But alas the more things change, the more they stay the same. The warmth was only a prelude to a winter storm. Since then it has snowed for nearly two days non-stop and all the progress towards greener pastures feels like it’s disappeared. Still I hold onto hope. I hold on to the hope that this cold front, though nostalgic for some, won’t last forever. I hold onto the hope that as time and weather patterns change that, though just as brutal, this winter won’t last as long as past winters. That the sun will come out and warm all it shines upon. In the meantime, winters like this are a great time to learn and try new things. What better than a soup that is a generational and cultural staple to warm you from the inside out until the rest of the world begins to thaw. As we all go through this cold winter I encourage everyone to explore new cultures, embrace new ideas, try new things, and just enjoy good food. 


————————–

I grew up in the northwest, where a large population of Asia Americans and Asian immigrants reside. Pho was a common and cheap soup to find on a cold day and wet day. So imagine my surprise when yuppies and food trucks discovered Pho and the our staple went from “Phoe” to “Pha” and from $4 bowls at a mom and pop corner store to $15 a high end food truck. Since Pho has made its emergence to the elite it only made since to find the cooking class I attended last week at an upscale kitchen supply store would be teaching us how to make this soup like a gourmet recipe. Don’t get me wrong I was thrilled to learn this yummy Vietnamese staple. The class was more observational than hands on, so I went straight home determined to see if I could make the recipes myself. I have to say I’m pretty impressed with myself, especially since I’ve taken a little break from cooking lately. This was a great recipe to restart my passions. 

Beef Pho

Ingredients

  • 3-5 lbs. oxtail or beef bones
  • 1 1/2 – 2lbs chuck roast (I used sirloin steak)
  • (4) 3″ pieces of ginger, halved
  • 4 yellow onions, peeled and halved
  • 2 1/2 c. fish sauce 
  • 1/3 c. palm or rock sugar
  • 2-3 whole anise
  • 3 whole cloves
  • 2 tbsp. kosher salt
  • 2 pounds rice sticks (small or medium)
  • 1 sirloin steak, partially frozen
  • 6 green onions, thinly sliced
  • 3 c. chopped cilantro 
  • 1 c. Thai or regular basil, chiffonade
  • 2 lbs. bean sprouts
  • 2-3 hot chili peppers (Thai, Anaheim, Jalepeno, Serrano)
  • 2 limes thinly wedged

Note: I cut the recipe in half for my small family and the fish sauce to a 1/4 of the called for amount to avoid an over-salted flavor as the leftovers sit in the refrigerator. 


Method 

  1. Bring 8-12 quarts of water to a boil, add beef. Boil 10 minutes then drain, rinse meat and bones. Bring another 8-12 quarters of water to boil with bones and meat, reduce heat to a simmer, skimming surface often. 
  2. Char ginger and onions over high heat on the grill (I used the broiler). Add charred finger and onions, fish sauce and sugar to the pot. Simmer an additional 60 minutes. Remove beef and set aside in refrigerator. Remove oxtail and dispose (I definitely did not do this! Pho is a humble food made to feed working class and poor people originally. Not to mention I come from a southern “waste-not want-not” family. So I used the meat from the steak and oxtail to make the most amazing BBQ sandwiches for a quick dinner). Continue to simmer broth an additional 90 minutes. 
  3. Place anise and cloves in the broth (you can place in a spice bag though I didn’t find it necessary). Simmer broth for another 30 minutes. Drain and discard spices, ginger and onions (I added mine to the BBQ). 
  4. Refrigerate broth overnight.
  5. The next day, skim fat and reheat broth. 
  6. Slice half-frozen steak. 
  7. Prepare noodles according to the package. 
  8. Chop peppers, green onions, bean sprouts, cilantro to be added as desired.
  9. In a large bowl add noodles and pour broth over noodles. 
  10. Add raw steak (only if broth is boiling hot, it will cook in the broth). Otherwise add to broth while it is still simmering and allow it to cook. 

This soup is so good! We loved every bite of it. I hope you do too. 



{February 1, 2017}  

You know that time where life is happening so fast and all of its blog worthy but you can’t seem to keep up with it all? Yea, me too. The last six months have been a blur of blogable events and yet I haven’t really blogged. So I figured maybe if I just list everything that’s been going on then I can organize my thoughts and pump out some posts. So here we go:

  1. Husband and I developed a fertility diet for me after weeks of research based on some great books and blogs. 
  2. We found out we were pregnant after one cycle on the diet. Which was wonderful because we’d been trying for awhile and had received really distressing news from the doctor. I attribute a lot of this to faith in action. I had faith God would make a way, but I didn’t sit on my laurels either. 
  3. We celebrated a milestone birthday for hubby with a trip to Yellowstone National Park. It was amazing and we loved it. 
  4. Then I went about finding the right care provider by of course researching. Who would have know this sadity girl is crunchy when it comes to her baby. I wasn’t impressed with the apathetic or overly medical options I was being offered with traditional medicine so we picked a midwife. What! It’s actually becoming more common but mine is not associated with a hospital so for me that meant I could seek the care I want and not the treatments dictated to me. 
  5. I have had to do a lot of traveling for work and family in the last few months. Which has helped me come up with a pretty stellar travel “must haves” list for the pregnant woman. 
  6. I also switched my fertility diet and exercise routine to a prenatal one. I didn’t follow one particular plan but rather I took practice options from several to create a plan for a real pregnant person. You know one who is has a  below average fitness commitment and likes food (even if it does make her sick right now).
  7. I put together a registry early on based on great advice from my sister and mother, two vets in the game. It’s also gender neutral!
  8. I’ve resisted the new mom stereotype of everything must be new and instead opted for a Sadity Cents type nursery and baby preparation. 
  9. I’m prepping for taxes because organization and life don’t stop with a baby. 
  10. And of course cooking! I will say that’s fewer and far between because standing and smelling for too long just aren’t working right now. 
  11. As a bonus I figured out the man I married is awesome! And really is the best daddy-to-be. He’s consistently take on a number of chores and pampering techniques to make this a wonderful pregnancy. 

Follow the links, which I will add as I write the relevant posts. Said posts will be written in between naps, so please be patient. 🙂



Here’s a great recipe for the barbecues this weekend! Everyone need coleslaw at the Labor Day party, so why not try traditional dish with a twist?

Ever have one of those moments when you have too many fruits and vegetables in your refrigerator? Since we’ve been at the new duty station I’ve been to farmer’s markets and local stores and of course the commissary. I seem to walk out with more produce every time and we haven’t consumed the vegetation at home. I think I’m in shock. No longer am I seeing $13-18 watermelon at the commissary like in Korea. No more rotten lettuce or worm eaten tomatoes!
I can’t help myself. Not to mention I just planted a garden with plenty of herbs. So what’s a girl to do?
Make up new recipes of course!

I already mentioned that we’ve been grilling like it’s going out of style. Partly out of necessity, our beloved household shipment has been “misplaced,” and partly because it’s beautiful and we have a new grill table.

The newest recipe is: Mango-Nectarine Coleslaw. It fits perfect for a Labor Day barbecue and is oh so yummy! This a great dish to pair with BBQ chicken.

 

Mango- Nectarine Coleslaw

Ingredients:

  • 1 head, large (about 5-1/2″ dia), Cabbage, red, raw
  • 9 mini peppers, Bell Peppers (for color) or 1 medium Bell Pepper
  • 3 medium (2-1/2″ dia), Nectarines, raw
  • 2 medium, Mangoes, raw
  • 1 tbsp(s), Mint, fresh
  • 1 tbsp, Basil, fresh
Directions:
Cut out the core of the cabbage, and cut thinly. Coarsely chop all the other ingredients. Mix well. Chill. Serve.
Servings: 12
Notes:
1) If you want more of a “coleslaw” texture add vanilla yogurt until you have the right texture.
2) If you want to it to remain a low-calorie side dish add 1/2 cup of strawberry vinaigrette.
3) This has no baring on the recipe, but I am proud to say that the basil, bell peppers, and mint came from my garden!!!
Nutrition Facts
Servings 12.0
Amount Per Serving
calories 100
% Daily Value *
Total Fat 1 g 1 %
Saturated Fat 0 g 1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 25 mg 1 %
Potassium 466 mg 13 %
Total Carbohydrate 24 g 8 %
Dietary Fiber 4 g 16 %
Sugars 18 g
Protein 3 g 5 %
Vitamin A 51 %
Vitamin C 204 %
Calcium 6 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Its been a busy week. We’ve had a shipment from our household goods come in, so I spent most of this week unpacking. Hubby has been hard at work and school and then he comes home and unpacks some more! I love him 😍. So its nice to take a moment to just relax on our porch and enjoy a date night in.

We just bought a new patio set and want to enjoy as many evenings outside as possible. Luckily the weather has been very cooperative.

What’s on the menu tonight? Well, Sam’s club had a great deal on Wild-caught Alaskan Sockeye salmon. I couldn’t resist, look at how beautiful these fillets are! I’m also trying my hand at a new recipe: Grilled Artichoke. I was inspired by a Grilled Artichoke and Parmesan recipe. Instead, I tried goat cheese as a pairing instead of Parmesan. Because artichoke produces so little fruit for all of your efforts, I’m also adding our standard grilled veggies and some quinoa and brown rice by Seeds of Change (seriously love this stuff).

The verdict for tonight’s dinner was delicious! I loved the artichoke     I will say it probably won’t be in constant rotation because it takes so much time, with so little reward. But we thoroughly enjoyed our treat. 



When you’ve been grilling as much as hubby and I these past few weeks, you’re bound to have a couple mishaps a.k.a burnt chicken. So what’s a girl to do? Well when life gives you burnt chicken, make chicken salad! Yep. Its time to put a new spin on my famous (among friends and family) chicken salad. I guess you could call this version Cajun Chicken salad. I added more savory flavors than sweet. This time I included some crushed red peppers and eliminated the pecans and fruit, except for the apples. I made tomato bowls to serve the chicken salad in by scooping out the middle of ripe tomatoes. Then I added additional salad onto the plate and topped it with some spicy guacamole. It was a great summer meal as always and wonderful way to avoid waste.

IMG_1305[1]



Date night is back after much traveling! I’m so glad we are getting back into a routine. Last Friday hubby text me and told me to be ready by 6 pm to go out on a date. I was pleasantly surprised. This is NOT something my husband does. Yes we go on dates but planned and orchestrated entirely by my husband, never. We went to a cute wine shop in town that was so sophisticated and cultured that for a moment I forgot where I was… For a moment. The place is small and gets crowded easily so they had to make a table in the wine room for us. It was actually very romantic, it was like we had a private room. The food was superb. To our surprise the chef is a military spouse and trained in European cuisine. The staff is very friendly and you can tell the my take pride in their restaurant. We had a wonderful time. I will say that it is a little pricey, but considering that there are very few places with that kind of attention to detail and excellence in their cuisine its a nice place to treat yourself.  Here are our dishes:



{July 29, 2016}   Food for Thought: Grilling

We ran into a snafu with our move. The email that said our home goods had arrived was wrong, they weren’t even in country yet and the storage goods that we left in the states are lost somewhere between the mountain states and the east coast. Yikes! So what do you do with no dishes, pots or pans? Well normally I’d say go to the Airman Attic but since ours is sorely under supplied; hit the garage sales. We picked up a couch, some plates, some pans but most importantly a grill.

Grilling is the all-in-one cooking method that relieves the need for a large amount of utensils or culinary supplies. Here are some of our meals we’ve created. None of them were cooked on a stove.

img_1275

Lamb Burgers with Grilled Asparagus

img_1271

Grilled Chicken with Healthy Coleslaw

img_1269

Can you tell we like asparagus?

img_1226

Grilled Salmon, Corn on the Cob, Grilled Yam, Brown Rice with Quinoa, and a side salad.

IMG_1224[1]

Steaks with Roasted Vegetables, Corn, Yams, and a Summer Salad



I love two seasons summer and fall. They just seem to be the happiest times of the year. Fall is leading into the holiday season and summer is just relaxing (if not hot). So it should be no surprise that fall is actually when my family plans for summer. I’m starting to get excited.  We are planning a big and long weekend by the ocean with my family, my in-laws, and my sister and her in-laws. To say I’m excited is an understatement.  So as I made some arrangements today I logically started thinking about the menu for our long weekend 8 months in advance. So tonight for dinner we had one of my go to summer dishes and a new healthier spin on my all time favorite summer cocktail.

One of my favorite easy meals to make especially for a large crowd is to make my famous chicken salad wraps. People love my chicken salad and often ask for the recipe, but the truth is there is no recipe. Lol. Rather there are same basic rules of chicken salad I always stick to, when I do, I can’t go wrong. I call my chicken salad “all-good” because the ingredients are always different but the salad is always good.

All-Good Chicken Salad

Ingredients

  • 1 1/2c of roasted chicken breast (usually leftover from a rotisserie chicken)
  • 1/2c of crunch vegetable (this stretches the quantity of the salad) – celery or carrots or both
  • 1/4c of leafy vegetable either red cabbage shredded or hearts of romaine
  • 1/4c of dill pickles chopped (you can sub with relish, but I prefer plain old pickles)
  • 1/4c of crunchy goodness (meaning nuts – pecans, cashews, or almonds. In that order of preference)
  • 2 boiled eggs
  • 1/4c mayonnaise
  • 1/4c Greek yogurt or sour cream (it gives it a creamy texture and tangy flavor)
  • 1/8c Dijon mustard (non-negotiable)
  • 1/4c of sweet and tangy (slightly tart apples like pink ladies, craisins, or red grapes)

Method 

  1. Shred chicken breast. I do this by hand, it doesn’t have to be pretty.
  2. Add vegetables first and mix. Then add each ingredient one at a time to ensure it is evenly mixed.
  3. Add eggs, mayo, yogurt, and mustard.
  4. Add fruit last so as not to crush it and cause it to bleed.  Gently toss.
  5. Serve with croissants or wraps for a healthier choice.

Notes

This recipe serves 8 with two tablespoons as a serving. I calculated the most caloric ingredients for the nutrition facts.

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 108
% Daily Value *
Total Fat 5 g 8 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 69 mg 23 %
Sodium 113 mg 5 %
Potassium 145 mg 4 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 1 g 3 %
Sugars 2 g
Protein 11 g 22 %
Vitamin A 19 %
Vitamin C 4 %
Calcium 3 %
Iron 3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Berry Skinny Mojito (like what I did with the name?)

Ingredients

  • 2 Tsp. Raw Sugar
  • 2 Tbsp. Boiling hot water
  • 2 Tbsp Lime Concentrate
  • 1/4 C Frozen Berries
  • 1/2 C Cold Water
  • 1 1/2 oz White Rum
  • 4 Mint Leaves

Method

  1. Dissolve sugar in hot water for a quick simple syrup
  2. Pour over Frozen Berries and let sit if you have time (it’s not necessary it just makes the drink sweeter)
  3. Add the Lime Concentrate, Water (and ice if you’d like), Rum, and Mint
  4. Mix in a blender until the berries are pureed.
  5. Garnish with additional mint if you’d like. And Enjoy!

This drink is delicious and refreshing, plus it’s less than 75 calories a serving! It also pairs well with the chicken salad anytime of year, but particularly on a hot summer day.

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 74
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 4 mg 0 %
Potassium 0 mg 0 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 1 g 3 %
Sugars 5 g
Protein 0 g 0 %
Vitamin A 0 %
Vitamin C 3 %
Calcium 1 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


This was  a refreshing meal and great for those spontaneously hot fall days here in Korea.

Pecan Chicken Salad. Yum!

This salad is very simple and really started out as a hodge podge of vegetables I was trying to use before my next shopping trip. Now it has become one of our favorites.

Chicken Pecan Salad

Ingredients

  • 2 cups of Romaine Lettuce
  • 1/2 medium Cucumber
  • 1 large Celery Stalk
  • 1/2 Roma Tomato (seeded)
  • 1 Chicken Breast
  • 1/4 cup Glazed Pecans
  • 1/8 cup Dried Cranberries
  • 1/2 of a Large Red Apple

Method

  1. Chicken Breast – I seasoned my chicken with a little garlic salt and ground black pepper. Then I placed it in a glass pan with about a 1/2 inch of water and covered in foil. I baked it for 25-30 min on 180-degrees Celsius (350-degrees Fahrenheit). Allow the chicken to cool if necessary (I like my chicken to be slightly warm in my salad).
  2. Arrange salad as you please. With the variety of vegetables and fruit and their colors, it’s hard to go wrong.
Nutrition Facts
Servings 2.0
Amount Per Serving
calories 297
% Daily Value *
Total Fat 9 g 14 %
Saturated Fat 1 g 7 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 73 mg 24 %
Sodium 160 mg 7 %
Potassium 736 mg 21 %
Total Carbohydrate 26 g 9 %
Dietary Fiber 5 g 19 %
Sugars 18 g
Protein 29 g 58 %
Vitamin A 97 %
Vitamin C 31 %
Calcium 8 %
Iron 11 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

I make this Thai Tea with some variations, thus Thai Chai. While I love traditional thai tea, its too sweet for my diet objectives (look at the nutrition facts below). Still I’ve included the recipe for the traditional ingredients as well as my version.

Thai Tea v. Thai Chai Tea

Traditional Ingredients:

  • 6 cups strongly brewed Black Spiced Tea
    • 3/4 cup black tea leaves (approximately 3 oz.)
    • star anise, ground tamarind, cardamom and/or other spices, to taste (optional)
    • 6 cups boiling water
  • 1/2 cup Sugar
  • 1/2 cup sweetened condensed milk
  • 1 cup evaporated milk

Healthier Ingredients.

  • 6 cups strongly brewed Black Spiced Tea
    • 3/4 cup half Chai tea and the Thai Tea mix below (I prefer a spiced tea drink)
    • 6 cups boiling water
  • 1/2 cup Brown Sugar (It melts better in the warm tea)
  • 1/4 cup Original Cashew Milk
  • 1/2 cup Unsweetened Vanilla Almond Milk

Method

  1. Steep the tea leaves (and any optional spices) in the water for 5-7 minutes, then remove the tea leaves from the water (either by removing the infuser you’re using, or by straining the water to remove the leaves if loose).
  2. While the tea is still hot, stir in sugar until dissolved
  3. Allow tea mixture to cool to room temperature or colder.
  4. Fill tall iced tea glasses with ice, and pour in tea mixture until glasses are roughly 3/4 full.
  5. Add a layer of condensed milk or cashew milk.
  6. Slowly top off glasses with evaporated milk or almond milk, but do not stir
  7. The milks should remain primarily in layers at the top of the glass for aesthetic effect.
  8. Each drinker should stir before drinking.

    Note:
    It’s important to make the tea very strong, since it is ultimately diluted with milk and ice.  Also, you can make a large batch of the sweetened tea in advance and keep it in the refrigerator, then you can just pour it over ice and top it with the milks at the time of serving.  I do this often because we only need to 2-4 glasses at a time.

TRADITIONAL THAI TEA Nutrition Facts
Servings 6.0
Amount Per Serving
calories 294
% Daily Value *
Total Fat 6 g 10 %
Saturated Fat 4 g 18 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 27 mg 9 %
Sodium 234 mg 10 %
Potassium 171 mg 5 %
Total Carbohydrate 53 g 18 %
Dietary Fiber 0 g 1 %
Sugars 52 g
Protein 7 g 14 %
Vitamin A 3 %
Vitamin C 2 %
Calcium 18 %
Iron 2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
thai chai tea  Nutrition Facts
Servings 6.0
Amount Per Serving
calories 79
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 27 mg 1 %
Potassium 27 mg 1 %
Total Carbohydrate 19 g 6 %
Dietary Fiber 1 g 2 %
Sugars 18 g
Protein 0 g 0 %
Vitamin A 1 %
Vitamin C 0 %
Calcium 6 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



et cetera