The guy at Garden Fresh pointed me to the Cream of Coconut, so I had to dilute it with non-dairy creamer...
I used creamy peanut butter
I used water, instead of stock
It was spicy, but *good* spicy - if you want less heat, cut the 1 tsp of red pepper flakes
As an appetizer, I made Zucchinie Pate - a veggie chopped liver. Very easy, very good. It comes from the Mother and Daughter Jewish Cooking cookbook.
2 tbsp butter or margarine
1 med. onion, thinly sliced
1 1/2 pounds zucchini, thinly sliced
1/2 tsp salt
10 grinds black pepper (I used 1/4 tsp)
pinch of cayenne pepper
1 heaping tbsp chopped parsley
3 hard boiled egg, shelled and cut into quarters
Sautee onions until golden and then add zucchini. Cook over medium heat until soft and golden brown. Puree everything and check seasonings. Chill for several hours, remove from fridge 30 minutes before serving and sprinkle with paprika.
This is adapted from Spice and Spirit.
1 orange pepper, chopped
3 plum tomatoes, chopped
1/2 tsp paprika
1/4 tsp salt
1/8 tsp cayenne pepper
1 tbsp parsley
4 tbsp water
2 tbsp flour
Sautee veggies until soft, add seasonings and salt. Add water and simmer until it all comes together.
Turkish Meatballs in Sweet and Sour Sauce is another favorite from Mother and Daughter Jewish Cooking. A few extra steps, but really yummy meatballs.
Into a blender:
2 large slices of bread (I use leftover frozen challah pieces)
2 large eggs
1/2 large onions, cut up
1 large spring parsley
1 tsp sea salt
15 grinds black pepper
1 tbsp soy sauce
Mix with ground beef and let sit 30 minutes. Make meatballs and brown in skillet, working in batches if necessary. While browning meatballs, brown 1 medium onion, sliced, in the same skilelt. When all meatballs are browned and back in skillet, add:
1 small can tomato paste, mixed with 2 cans water to make 2 c. liquid (I used 2 c. tomato juice)
juice of 1/2 large lemon
1 tbsp brown sugar
1/2 tsp salt
10 grinds black pepper
Simmer for 1 hour. I also made these mid-week and reheated them.