Sweet Chili Sauce

My "free" subscription to Chatelaine magazine has inspired me again!  I say "free" because I was able to get a free subscription from purchasing yogurt.  One of those buy a few get a free magazine subscriptions deals...and I am so glad that I picked Chatelaine.  So many great recipes....so much inspiration.  Today's post is part one of two.  You'll have to come back on Wednesday to see part two. 

My husband LOVES Thai Sweet Chili Sauce.  We go through it like crazy.  Well, in the June 2012 issue there was a recipe for Sweet Chili Saice, so of course I had to give it a try!  Here is the recipe:

Sweet Chili Sauce (Source: Chatelaine, June 2012)

3 garlic cloves
2 large red chili peppers
1/3 cup white vinegar
3 tablespoons sugar
3 tablespoons honey
1/4 teaspoon salt

Bring out your trusty food processer :-)

Remove skins from garlic cloves, cut off ends.  Put garlic into food processor.

Washed, seed and chop the chili peppers. Add to the food processor.

Process until finely minced, scrape the sides as needed to ensure mixing.  Add the vinegar and pulse until the mixture is well combined.

Pour mixture into a small saucepan.  Turn on to medium-high.  Add in the sugar, honey and salt.  Bring to a boil.  Stir occasionally.  Cook until the sauce is syrupy, approximately 15-17 minutes.

Allow to cool, and you are ready to use!

Check back on Wednesday to see what I used the sauce in...

Bang Bang Cauliflower

I am really lucky that I have a family that loves vegetables.  My husband has been on a cauliflower kick lately, which works for me....now if only I could get him to eat more salad ;-) Baby steps!

I came across a recipe for Bang Bang Cauliflower online and I thought, what the heck is this?! But of course, the "bang bang" caught my eye, as well as a new way to prepare cauliflower.  Here is my version of the recipe:

1 head cauliflower, cut into florettes and washed
5 tablespoons cornstarch
3 egg whites
3 tablespoons light coconut milk
1 cup panko
2 tablespoons garlic powder
2 teaspoons salt
1 teaspoon pepper
2 tablespoons (approx) vegetable oil
Green onions for garnish

Sauce:
1/4 cup light mayonnaise
1/8 cup thai chili sauce
1 tablespoon rice wine vinegar
2 tablespoons sugar

In a small bowl, prepare sauce and set aside.

Put the cut cauliflower into a large bowl.  Sprinkle the cornstarch over the cauliflower, and toss to coat.

In a second (small) bowl, mix together the egg whites and coconut milk.

In a third (small) bowl, mix together panko, garlic, powder, salt and pepper.

In a large skillet, heat oil over medium.

While oil is heating, start taking the pieces of cauliflower, dip them in the egg & milk bowl, and then dip in the panko bowl.  Once dipped, place cauliflower into the heated skillet.  Repeat until all the cauliflower is in the skillet.  Reduce the heat in the skillet at this point to a medium-low.

Brown all sides of the cauliflower and once the cauliflower is cooked to your liking, remove cauliflower from skillet and put back into the large bowl.  If there is still oil, you may wish to place the cauliflower on paper towls to blot out any extra oil before putting back into the large bowl.

Once all the cauliflower is back in the big bowl, pour on the sauce and and stir to coat the cauliflower.  Add green onions for garnish and stir immediately.  Note - this uses a full head of cauliflower, so there is a LOT, you may want to adjust the recipe accordingly.

VERDICT:
While out four year old was not a fan (there was too much spice for him), my husband and I were addicted.  It was hard to stop eating the cauliflower.  The subtle spice kept pulling up back in!  Needless to say, we got our veggie fill for dinner.  Because I made the recipe with the full head of cauliflower we did have lots leftover - next time I would probably half the recipe and use the other half to steam and "baby bullet" for our baby.

Have you joined me on Facebook?  http://www.facebook.com/#!/AddictedToRecipes

Banana Caramel Cream Pie

I thought it was about time I posted a dessert recipe!  This afternoon I thought I would whip up a little pie for tonight's dessert.  I had bananas on hand, and my husband loves banana anything.  He also loves caramel, so I decided to throw together a little pie that had both banana and caramel.  Really easy, really light and of course, tasty.  There are a few parts to the recipe, and it might seem like a lot when you read it, but there is nothing too hard and the pie really took very little time at all to whip together.  Here is the recipe:

Graham Cracker Crust

1 1/4 cup  graham cracker crumbs
2 tablespoons brown sugar
1/4 cup melted butter

Combine crumbs, brown sugar and butter in a pie plate. Press firmly into plate.  Bake in 350F oven for 8 minutes.  Cool before adding fillings.

Caramel Sauce
1/4 cup butter
1/2 cup brown sugar
1/2 cup whipping cream

In a small saucepan, melt butter over medium heat.  Reduce to low and add brown sugar.  Simmer on low for 5 minutes, stirring constantly, until sugar and butter are completely incorporated.

Add the whipping cream and let cook (on low), for another 5 minutes. Stirring constantly.  Once done, turn off heat and allow the caramel sauce to start to thicken.

Vanilla Pudding
Feel free to use whatever version of vanilla pudding that you prefer.  Because I was doing this on the fly, I only had Jello Instant Vanilla Pudding in the cupboard, so that's what I used!

Whipping Cream
I don't use any measurements when I make whipping cream, just a little of this, a lot of that.
Whipping cream
Vanilla (to taste)
Sugar (to taste)

Pour whipping cream into deep metal bowl.  Whip with electric mixer on high until the cream starts to thicken.  Add a little vanilla and sugar.  Continue whipping until you attain your desired consistency. 

Note: Be sure to put your deep metal bowl and beaters into the fridge or freezer for at least 15 minutes prior to whipping the cream.  Just makes the job that much easier! 

And finally, put it all together!!

Banana Caramel Cream Pie

2 bananas

Line cooled pie crust with cut bananas (you'll probably use 1.5-2 bananas, depending on the size of your pie plate).  Drizzle the cooling caramel sauce over the bananas.  Pour/spoon the vanilla pudding on top of the bananas and caramel sauce.  Top with whipped cream.  Store in fridge.  Enjoy!

VERDICT:
Hubby had two pieces for dessert, that's always a good sign! It was a nice, light dessert and easy to make!

Linked to Tip Junkie     A Well Seasoned Life    Flour Me With Love       Things That Make You Say: Mmmmm       Mandy's Recipe Box     Sweet Temptations