Tag Archives: coconut

Badwater, and Coconut Date Rolls

17 Jul

Rest days are turning into restless days.  I feel weird when I’m not running.  And even though it was a scheduled rest day and I tweaked my left ankle yesterday and it was about a million percent humidity today, I wished I was running. I guess that’s the way things go now!

I’ve been occupying myself with gardening, Breaking Bad, furniture assembly, and obsessively checking the Badwater Ultramarathon splits table.  While running Badwater is not something that I’d ever really want to do, I can’t not admit that the people racing are complete badasses.  But I never thought I’d be running at all, so who knows.

The other day Paul and I were discussing marathon and beyonds.  If I can push a marathon out of me (hopefully next year), I can probably get through a 50 miler or so at some point.  My body does all sorts of things I’d never imagined!

But I have to keep it fueled.  Aside from the milk allergy, I have a very sensitive belly.  My very sensitive belly does not take well to certain foods before a run.  i found out, the hard way, that bananas before running are not for me.  But everyone says they’re a great pre-running food!  Why am I so weird?  So I had to find another source of carbohydrates for a quick snack an hour or two before i run.  So I switched to dates.  They have carbs and potassium just like bananas, and they don’t make my belly hurt!  Great!  But I got bored.  So I bought these delicious date rolls from my local co-op.  I got maybe five of them in a container, and paid a pretty penny for them.  So I thought, I could create my own.  And so!

Coconut Date Nut Rolls

makes 15 – 18 rolls

Ingredients:

8 oz. pitted dates (any kind, I usually use medjool because they’re tasty)

1/2 cup slivered raw almonds

3/4 cup unsweetened coconut flakes, divided

Instructions:

This one’s easy.  Add the dates, almonds, and 1/2 cup of the coconut flakes to your food processor.  Process until it forms a big, sticky lump.  It’ll take a few minutes, don’t be discouraged if it doesn’t look very sticky at first.  If your dates are particularly dry, you might have to add a couple of tablespoons of water.

Once it’s done processing, form the dough into ping pong ball sized balls.  I get between 15 and 18 at a time.  Roll those balls between your hands to form a log, and roll that log into the reserved 1/4 cup of coconut.  That keeps the rolls from sticking together when you store them!

Keep the rolls in the fridge!  I keep them in a pyrex container, and they last at least two weeks that way.

I eat one an hour and a half or so before running, and they’ve done a good job of keeping me energized without tummy upset.  I haven’t tried keeping them in my pack for quick energy in the middle of a run, but I might try that instead of a Gu pack next time.  I do love my vanilla bean Gu, though.

Layered Rice with Eggplant and Coconut (Baingan Biryani)

24 Apr

Jennifer posted the recipe for the biryani in the comments for the post. I’m reposting it here in case you missed it. Thanks Jennifer! Heart-heart! -Bret

Layered Rice with Eggplant and Coconut (Baingan Biryani)

2 cups Coconut Milk
1.25 cups Basmati Rice. (sorted and washed in 3-4 changes of water)
1.75 cups Water
.5 cup Grated Coconut
1-3 Dried Red Chile Peppers
1 Large Clove of Garlic
5 Quarter-size slices of fresh peeled Ginger
1-3 fresh Green Chile Peppers
1 Onion
1 ts ground Coriander
1 ts Garam Masala (+ .25 ts for garnish)
.5 ts ground Turmeric
3 TB Peanut Oil
1 lb of Eggplant (cut into bite size pieces)
1.25 ts salt or whatever
1 large Tomato
2 TB fresh chopped Mint Leaves
.5 cup Fresh Cilantro
2-3 TB Lemon Juice

1. Soak rice in the water for 30 minutes.

2. Place grated coconut and red chiles in skillet and dry-roast until golden and fragrant. 1-2 minutes. Let cool, then transfer to blender and process along with garlic, ginger, green chile peppers and onion until finely ground. Mix in the coriander, garam masala and turmeric and process again. Transfer to large nonstick saucepan. Add 2 TB oil and cook, stirring, over medium-high heat. About 5 minutes.

3. Add the eggplant, half the salt and .5 cup Coconut Milk. Cook over high heat about 3 minutes. Reduce heat to medium, cover the pan and cook until eggplant is soft. 15-20 minutes. Remove to a bowl.

4. To the same pan, add 1 TB oil, tomato, mint and cilantro and cook over medium heat until most of the tomato juice evaporates. About 2 minutes. Add the rice and the water it’s soaking in along with remaining salt and coconut milk. Bring to a boil. Reduce heat to low, and cook until the rice is almost fully cooked, about 10 minutes.

5. To assemble the biryani: Remove about half the rice to a bowl. Spread the cooked eggplant mixture over the rice that remains in the saucepan. Cover the eggplant mixture with the reserved rice. Drizzle the lemon juice over the rice, cover the pan, and cook over the lowest heat setting, 10-15 minutes, to blend the flavors. Sprinkle garam masala on top and serve.

Coconut Eggplant Biryani

22 Apr

I went to visit some friends in New Jersey and they forced me to cook with them. “While you stay with us you earn your keep!” and then they made me chop mint. But seriously it was a lot of fun. I love friends, and I love friends who cook, and I love friends who want to cook food with me! I got to chop things and mince things and when the spicy fumes got to be too much for Jennifer I got to take over stirring.

Russell and Jennifer cook Indian food a lot. It’s inspired me to give it a try again. They had this big huge cookbook full of Indian recipes (I think it was called 1000 Indian Recipes) and this is one they’ve made in the past. It was really great and had a nice heat to it. Jennifer also made some raitha to go on top.

Also check out their badass skelly blanket. We sat and ate and watched Texas Chainsaw Massacre. We had a good time laughing and Leatherfacing!

-Bret