Started as an attempt to try 52 new recipes in the new year so that Aroy Thai stopped expecting my call every day, now just proof that I don't use Door Dash for every meal...
Dude. I know. My subject titles are getting pretty bad. In my defense, I've eaten far less cheese this month. So.
Luckily, this concludes the month of paleo I begrudgingly completed for this blog. It wasn't terrible but I don't know that it's something I would LIKE to do every day all the time. I had been craving soup lately and since my previous recipes have been kind of meat heavy I thought I'd try something that vegetarians might be able to snack on. And all this cold weather prompted me to look for something with a little heat. This time in the form of curry and ginger and cumin.
Recipe #4: Curried Carrot Ginger Soup
Choice of libation: The 2013 reserve syrah from a niche winery in Sonoma county that happens to be called "Dawson Creek."
Despite implications of the name, I didn't spew pretentious words and cry in my room to Paula Cole after drinking it. It was actually wonderfully bold (much more Pacey than Dawson, I'd say), with notes of currant and blackberry. The spiciness and fruit went really nice with the soup. (And the steak we had with the soup)
Choice of music: Uptown Special, produced by Mark Ronson. Of course you've probably heard "Uptown Funk" with Bruno Mars, which is a standalone hit. But whole album is really worth listening -- in order if you can.
I like this one and have always loved Mystikal. Incidentally, I heard a censored version of one his more popular songs featuring the lyrics "shake ya face, but watch yourself..."
I giggled for probably two minutes at the CVS.
Ginger and sweet onions...the beginning of many beautiful stories.
No need to justify anything for this recipe. This IS practically a salad.
Okay, so don't do what I did and over blend it if you enjoy a thicker soup (which I do). I do like how powerful I feel when operating an immersion blender.
I'm pretty sure that's normal and I don't need to talk to anyone about that.
These are pictures that other people took of the meal we ended up with. Because Chad seared the sirloin, I didn't post the recipe. I just figured this soup would make a better lunch or dinner side. Which was a good call. Just know that actually this soup pairs really beautifully with a steak salad with balsamic dressing, roasted pecans, red onions and spinach. No pictures exist because I was ACTUALLY EXPERIENCING LIFE AND NOT TAKING PICTURES OF IT.
Also I might have just been too hangry to remember.
stolen and heavily adapted from paleoleap.com
8 carrots, peeled and roughly chopped
2 small zucchini, peeled and roughly chopped
1 small onion, diced
1 apple, peeled and roughly chopped
(I added one small sweet potato, peeled and chopped)
2 tbsp. fresh ginger, minced;
1 tsp. turmeric; (we didn't have tumeric, but I added 3 tbsp curry, 2 tbsp cumin and 1 tbsp chipotle chile powder)
Pinch of cinnamon;
4 cups chicken or vegetable stock;
1 cup coconut milk; (optional)
Cooking fat
Sea salt and freshly ground black pepper;
Melt some cooking fat in a saucepan placed over a medium-high heat.
Add the ginger and the onion and cook until fragrant, about 4 minutes.
Add all the remaining vegetables, the apple, and the spices. Give everything a good stir, and cook until the carrots are soft.
Pour in the stock and bring to a boil, lower the heat and let everything simmer for 25 to 30 minutes.
Puree the soup using an immersion blender, or in batches using a blender.
Pour in the coconut milk, season to taste, and serve warm.
I know, I know. Another Tori Spelling inspired food blog entry. I'm such a cliche.
I actually chose to make chicken cacciatore because for the most part it is already a paleo recipe as long as you don't serve it atop noodles or rice. WHICH WOULD BE DELICIOUS. But not paleo.
Ugh. I will be so happy when this stupid paleo month is over. What was I thinking?!
The Tori Spelling reference is just a happy accident. My playwright friend, Brooke Allen and I sometimes pass the time by texting each other shows we think Tori Spelling might want to pitch to different networks. I mean, she's already had some gems with True Tori, So NoTorious and Tori & Dean: sTORIbook Weddings. But why stop there? For example -- "Tori Tori Hallelujah" - Tori becomes a minster, "Building a MysTORI" - Tori and Dean buy an old resort and turn it into a murder mystery dinner theater, or "TORIst Attraction" - Tori Amos and Tori Spelling go on a tour as a girl band, but will they? or won't they? The chemistry is palpable!
But my latest submission for our ongoing list is more kid friendly. "Catch a Tori" -- a baseball, voiced by Tori Spelling who accidentally gets tossed out of a little league game into the limousine of a millionaire and travels all around the world, meeting other sports equipment! Come on, you know you'd totally watch five minutes of that show.
Recipe #3: Chicken Cacciatore
Choice of libation: A virgin daiquiri (in honor of Donna's virgin status for the first 12 seasons of Beverly Hills 90210). It was paleo, because basically it was just frozen fruit blended with ice. Zzzzzzzzzzzzzzzzzzz.
Choice of music: I actually forgot to play music while cooking this one, since it didn't take very long. But. I'll just leave this here...
So. There's that.
I love how little there is to do for this recipe. The first step is to microwave most of the ingredients.
Then dump all the other ingredients in the slow cooker.
Then dump the microwaved stuff in with the slow cooker stuff
(and by the way, everything smells ridiculously good at this point)...
And you mustn't forget the antioxidants...
I had errands to run. And by "errands" I mean "TV shows"
and by "run" I mean "watch and fall asleep to."
A relaxing seven hours later, and this awesome bowl of food happened. The broth was incredibly complex - I could taste the blackberry notes of the malbec underneath the umami of the mushrooms and acidity of tomatoes and peppers. I will totally make this again.
And when I do, it won't be uncharted terriTORI.
Stolen and adapted from nomnompaleo.com
2 onions, minced in my food processor
1/4 cup tomato paste (I like the stuff that comes in a tube)
2 tablespoons of butter
6 garlic cloves, minced
2 teaspoons of dried oregano
2 red peppers chopped
1/2 ounce dried porcini mushrooms
1/4 teaspoon red pepper flakes
1.5 pounds cremini mushrooms, trimmed and halved if small or quartered if large
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup organic chicken broth
1/2 cup dry red wine (I used Bodega Elena de Mendoza malbec)
3 pounds of chicken (I used drumsticks and breast tenders because Chad refuses to eat chicken thighs)
1/4 chopped fresh basil
Dump the onions, tomato paste, butter, garlic, oregano, wild mushrooms, and red pepper flakes in a microwave safe bowl. Nuke everything on high for ~5 minutes, stirring occassionally, until the onions were softened.
Put the cooked aromatics in the slow cooker and stir in the cremini, tomatoes, broth, and wine.
Seasoned the chicken with salt and pepper and nestle them into the slow cooker and mix everything well.
You know. Nellie Oleson. From Little House on the Prairie. That prissy spoiled brat who only liked what she liked and refused anyone who took it from her. Each of us have a Nellie voice in our heads, pouting and screaming when we can't have what we want. Things like dairy and grains and booze. And what must we do with that Nellie voice?
That's right! We must beat her into silence. For today we are trying a paleo recipe because we publicly proclaimed we would try to do that for a month.
Was that a very long-winded nonsensical introduction to justify using the name Nellie in my subject line? Perhaps. But it did help me find that awesome GIF.
Recipe #2: Paleo Mediterranean Beef Stew
Choice of libation: I tried to go a little fancier than last time's paleo beverage of...water. So I Googled "Paleo mocktails" and after my computer was done laughing at me, it directed me to some websites. One recipe was called The Paleo Cosmo and proclaimed it was "just like that Sex in the City drink!" Ready for it? Take some kombucha! Pour it into a martini glass! And...that's it.
Nope. I didn't do that. But I did muddle some lime and mint and poured in some chilled sparkling water. And I served it in a martini glass. Not terrible.
Choice of music: Is Your Love Big Enough by Lianne La Havas. I know. I'm three years late on this artist and this album, but oh man I'm glad I found her. She's 1 part neo-soul, 1 part jazz and 1 part acoustic singer songwriter. So good. Listen especially to the track "Lost and Found." It will make you feel all the feels.
Speaking of feeling all the feels, this will make you feel good about winter. Sweet and salty and comforting and warming. YES.
As mentioned before, the Paleolithic diet consists of mainly meat, vegetables and fruit -- things that might have been consumed by the early humans, the cave men. I tried to be inspired by that GEICO commercial and short-lived ABC sitcom as I hunted and gathered at Mariano's.
I know. Raisins. I was skeptical too.
But after I added the balsamic vinegar, it really did smell divine.
I thought booze wasn't allowed? Oh well. Who am I to question an internet website? This is the 2011 Real Compania De Vinos Granacha and it is beautifully complex with notes of dark cherry.
There are a lot of weird flavors I'm not used to putting together here. Lemon slices on top of beef? With raisins? Really? Another new thing to me was braising a stew in the oven. We'll seeeee...
About ten minutes before the stew I prepared the olive pesto with mint and basil. Though the recipe didn't call for it, I also added some of the olive juice because the blender kept sticking.
Not bad you guys! I would have added garlic had I been thinking correctly, but still pretty flavorful. This will go on top of the stew, right before serving.
Here's the braised stew right out of the oven. It actually turned out okay, but I think the meat would have been more tender if I had stuck it in a crock pot for 8 hours. When I make this again, that's probably what I'll do.
Oh trust me. I will be making this again. It might look weird. But these weird flavors all go together to create a wonderful and balanced meal. The olive pesto really brightens the dish up and the raisins end up complementing the balsamic and red wine.
And you know me. I will compliment a red wine any day.
stolen and adapted from health-bent.com
2 lb. chuck shoulder, cubed
1 yellow onion, chopped
3 cloves garlic, finely chopped
1 carrot, finely chopped
(I also added 1 bell pepper, chopped
and 2 stalks of celery, chopped)
3/4 c raisins
28 oz. can fire roasted crushed tomatoes
1 c red wine
1/4 c balsamic vinegar
1 lemon, sliced and seeds removed
salt and pepper to taste
Pesto:
1 handful of basil leaves
1/2 handful of mint leaves
1/2 c green olives (about 20)
3 tbsp extra virgin olive oil
Preheat the oven to 350ºF.
In a dutch oven melt your fat (I just used 2 tbsp olive oil). Salt and pepper the cubed chuck pieces, add them to the pot and let them brown on each side. Don’t fidget with them or remove them until you see a visible brown crust on the meat. Remove and reserve on a plate. To the pot, add the onion, garlic and carrot. Let them sweat and saute until soft, about 10 minutes. Add the meat back to the pot, along with the tomatoes, raisins, red wine and balsamic vinegar. Stir to combine. Top with sliced lemons.
Lay a piece of parchment paper of the the top of the pot and press it down into the pot (I forgot to do this, but it was fine). Place in the oven and braise for 2 hours. Taste the meat, it should be super tender, if it’s not give it another half hour or so.
Once you’re about 10 minutes from the stew finishing; combine all the ingredients for the pesto in a mini food processor. Pulse until everything has come together.
When the stew is out of the oven, take the lemon rinds out, but leave in the flesh…it’ll separate very easily. Swirl in the pesto and serve.
It is a new year, y'all. And this blog, much like the casting associates of "Celebrity" Apprentice, needs to step up the game. So I am taking my 52 new recipes in one year and adding specific challenges each month. And because in December I seemed to only digest cheese and booze, this month I've decided to explore PALEO RECIPES!
Yeah, yeah, I know what you're thinking. But I didn't say I was actually adopting the paleo lifestyle - eating only meat, fish, vegetables and fruits, avoiding cheese, grains, caffeine and alcohol, and you know, probably crying a lot. No. I'm not going Paleo. But I will make a few recipes using those restrictions just to try something new.
Recipe #1: Mahi Mahi with Pineapple Salsa
Choice of libation: Water with lemon. Zzzzzzzzzzzzzzzzz.
Choice of music: "Another Run Around the Sun" by Ben Taylor, which is terrific. Ben is the son of James Taylor and Carly Simon and you can totally hear that in his voice and his guitar riffs. Acoustic rock, slightly 70's, it's an easy album to chill to.
Truthfully, I started with this recipe because it was cold and I didn't feel like leaving the house and we happened to have all the ingredients in our kitchen already.
I realized the other day, I never made one dish with seafood in it last year. That's silly. I love fish. I do miss living in Seattle where I wasn't wary of where the seafood I was eating came from. And these mahi mahi filets from Trader Joe's frozen section weren't ideal, but what can you do? Well. Rub a crap ton of spices on them, for one thing.
This only takes a little more than 10 minutes to cook! THIS IS SO EASY!
Rainbow in a bowl. Is not what they called me in high school. But this is a really delicious salsa.
Yes. That IS brown rice under that fish, which ISN'T paleo, but that wasn't part of the recipe,
so I will allow it. Also I will allow it because IT IS MY BLOG, DANGIT.
It did feel a little weird eating a dish that is probably more suited to summer time when you could see your breath outside, but it was really flavorful, and with the ginger and pepper, there was a little bit of a kick to it. We both finished our plates and I didn't even put any cheese on it.
stolen and adapted from juliasalbum.com
2 cups pineapple, chopped in small cubes
1 cup tomato, chopped in small cubes
1/4 cup red onion, minced
1/4 cup cilantro, chopped finely
2 tablespoons freshly squeezed lime juice
(I also added 3 tablespoons grated ginger)
Salt and pepper to taste
4 tablespoons olive oil
1 pound white fish (black cod, halibut, tilapia, mahi mahi)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
Mix all chopped ingredients for tropical fruit salsa in a large bowl, add lime juice, add salt and pepper to taste. Set aside to let the juices combine together.
To prepare seasoning for the fish, mix salt, pepper, paprika, oregano, cumin in a small bowl.
Heat large skillet on high heat. Season fish on non-skin side with salt & pepper and other spices generously. Add oil to the hot skillet: the oil should sizzle. Add fish to the skillet non-skin side down (skin side up) and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing.
After these 4 minutes, turn the fish over to the skin side and sear for another 3 minutes on high heat. After searing on the skin side, you can actually remove salmon skin easily at this point and discard, if you don’t like to eat it.
Well, I did it, folks. I set out to try 52 new recipes in the new year, because for the most part, I only cooked variations of macaroni and cheese and my dad's chicken adobo recipe. Ah... that first blog entry seems so long ago. I was so much younger then. Full of hope. Full of fear for the polar vortex. There was no Mariano's then, you know. But now there is. And I've accomplished what I set out to do! Hooray! WE MUST CELEBRATE!!!
This whole thing started because of a new year's resolution and it was one of my favorite things about 2014. I don't typically like resolutions but that's because this is the first year I was actually able to keep one.
And so we begin again. Tomorrow is the day we promise to do better. When we vow to value our minds, bodies and souls as we should. When we resolve to give up things that without moderation might ruin us -- things like chocolate or whiskey or cake. And so, on this, the last day of 2014, I present to you this year's final blog post:
Recipe #52: Chocolate Whiskey Cake
Choice of libation: Coffee - since the recipe called for it, I thought it best to make sure it was good. And. Also, whiskey, since the recipe called for it, I thought it best to make sure it was good.
Choice of music: "Reloaded: Greatest Hits" by Tom Jones. Yeah, yeah, laugh all you want. But don't lie to me and tell me you don't enjoy listening to "Delilah" and of course, "It's Not Unusual."
Oh, you're welcome. I can't tell what I like better about this clip -- the weird disco alien dancers at the top of the video who maybe are also attending some sort of Eastern European wedding, the awkward screaming from audience members who maybe are on their lunch break at a prep school whose students have been deprived of dancing or music...
While there are no pictures of me eating the cake, you can guess that it will look a lot like this.
Ah. Dark chocolate, cocoa powder, whiskey, coffee and rum...
These are a few of my favorite things.
Butter and dust that cake pan with cocoa powder. Because. Calcium and antioxidants.
And you better dust those dark chocolate chips with more chocolate.
So the recipe called for ground cloves which I totally thought I had but I didn't so I used nutmeg in its place and stirred it in with the other dry ingredients. I think I like nutmeg better than cloves anyway.
#justifyanything
Ah yes, so in that sauce pan is more butter and more chocolate and yes, I AM about to add a whole cup of brown sugar, followed by a whole cup of granulated sugar.
I mean, at this point, I don't even care if the cake turns out well. I can smell that whiskey and that coffee with the chocolate. If it's an ugly cake I will eat it by myself.
Here goes. It's at this point that I realized I should have used a springform pan. Oops.
So. Okay. It's not the prettiest. But I am about to eat a whole bunch of it while sipping more whiskey coffee and watching one of the best movies of all time,The Apartment, which is a new New Year's Eve tradition I am starting right now. So I'm pretty sure that means I am winning.
HAPPY NEW YEAR'S EVERYBODY! I ABSOLUTELY ADORE YOU!!!
Stolen and adapted from Cowgirl Cuisine by Paula Disbrowe
1 cup unsweetened cocoa powder
1 1/2 cups strong brewed coffee
1/2 cup whiskey
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch pieces
1 cup granulated sugar
1 cup brown sugar
1 cup mini chocolate chips
2 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves (I used nutmeg)
3 large eggs plus one egg white
2 teaspoons pure vanilla extract (I used spiced rum)
Position a rack in the center of the oven and preheat to 325 degrees . Butter a 10-inch springform pan, dust with 2 tablespoons cocoa powder and place on a baking sheet.
In a saucepan, whisk together the coffee, whiskey, butter and 3/4 cup cocoa powder over low heat. Whisk in the granulated and brown sugars. Let cool. In a small bowl, toss the chocolate chips with 1 tablespoon cocoa powder.
In a bowl, combine the flour, baking soda, salt, pepper and cloves. Whisk the eggs, egg white and vanilla into the cooled coffee-chocolate mixture. Whisk in the flour mixture. Fold the cocoa-dusted chocolate chips into the batter.
Pour the batter into the prepared pan and bake until a toothpick comes out just slightly moist, about 1 hour. Let cool. Dust with the remaining 1 tablespoon cocoa powder before serving.
Remember that episode of Just Shoot Me when David Cross played a Elliot's brother, Donnie who faked a head injury as a child to make his family wait on him hand in foot his whole life?
No?
Oh. I forget. I may have been one of 9 people who watched that show.
Ahem.
Just Shoot Me was a sitcom that aired in the late 90's and I watched every episode then, even though I'm not sure all of it holds up anymore. The cast is above, from right to left: the voice of Kristie Alley's baby in Look Who's Talking (I'm sure George Segal is MOST proud of that credit), the chick who played Kit DeLuca in Pretty Woman, the guy who played David Spade in everything, that lady who played Martin's girlfriend then wife on Frasier and that guy who played Mathesar in "Galaxy Quest" (and interestingly enough also Rene in the 2008 televised biopic about Celine Dion).
Anyway.
That little history lesson was just so I could justify using the following clip...
Yes. Chicken pot, chicken pot, chicken pot pie. That was Donnie's favorite food and he manipulated his family into making it for him by singing that catchy tune. Horrible. Politically incorrect. But catchy. I won't spoil the episode for you in case this causes you to binge watch Just Shoot Me episodes, but David Cross is hilarious in everything and does not disappoint. Did you know he's married to Amber Tamblyn from Joan of Arcadia and Sisterhood of the Travelling Pants? And Russ Tamblyn?
And now concludes this chapter of Emjoy Gavino watches too much television.
Recipe #51: Curry Chicken Pot Pie
Choice of libation: Water. In the form of ice. With some diet Coke. And rum.
Choice of music: The New Basement Tapes. YOU GUYS. It's so good and such a cool idea. Basically, Bob Dylan gave a bunch of his manuscripts to T-Bone Burnett and he put together a collective of musicians and singers to set the words to music. The whole dang album "Lost on the River" is amazing and features Riahnnon Giddens, Taylor Goldsmith, Jim James, Marcus Mumford and Elvis Costello. This one is one of my favorites:
So good!
I was really nervous doing this one. I know, I had made a pie crust before. But that was with Todd who is a brilliant baker and who did most of the work that time. I mostly supervised and by supervised I mean drank coffee and cheered Todd on. I used whole wheat flour because that's what we had in our cupboard, but it did make the dough a little tougher to handle.
Two hours later, I started on the filling -- the curry and cumin, garlic and onions scent filled my home and I wasn't complaining. I maybe should have added ginger. Oh well, next time.
After adding the coconut milk, it seemed the right consistency but I think the instruction to add chicken stock after that was iffy -- it made it too thin and it never thickened up enough for me. Harumph.
Here's where I got nervous again. Would the dough fall apart?
Oh, there are no pictures of me beating the whole wheat dough into submission.
Rolling is hard work.
Also, I had had two rum and cokes at this point.
This actually looked like it might work! The filling didn't break the dough and it all smelled delicious.
I actually ended up with too much filling so saved the rest of it to make a chili with.
Who's the idiot who keeps forgetting to buy a pastry brush? This guy.
Who is the genius who used a paper towel to dab the egg wash on with? This guy
You can't tell but I am pointing to me.
Not literally.
I'm typing.
Now. What to do while the pie bakes? Certainly not worry about it being horrible.
Oh I know! Let's cruise youtube for forty minutes!
Well, that didn't help. Though it did curb my appetite a little.
DING! It did look like something edible. And it must taste good.
Even the pie itself is drooling.
It was actually quite tasty although in the end it didn't hang together very well. As you can see.
I'm guessing it's because I may have rolled the dough a little thin. But I did get seconds.
And half of a third.
And then the other half later.
stolen and adapted from completelydelicious.com
For the crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup cold coconut milk
1 egg + 1 tablespoon water, for egg wash
For the filling:
3 tablespoons unsalted butter
1 lb chicken, cubed
1 teaspoon salt
1/2 teaspoon pepper
1 cup onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon curry powder
(I added 1 tablespoon cumin)
1 tablespoon all-purpose flour
1 15-oz can unsweetened coconut milk
1 cup chicken stock
2 cups cubed potatoes
1 cup carrots, sliced (I used apples instead)
1 cup peas, fresh or frozen
Additional salt and pepper, to taste
2 tablespoons fresh cilantro, chopped (oops, I forgot this)
To make the crust:
In a food processor, pulse the flour and salt to combine. Add the cubed cold butter and pulse 3-4 times to break up into smaller chunks. With the food processor running, add the cold coconut milk or water and continue to process until mixture thickens and starts to come together but is still crumbly. This should take about 10 seconds.
Dump the dough out onto a clean surface and gather into a ball. Cut in half and shape each half into a disk. Wrap in plastic wrap and chill for 2 hours. Dough can be stored in the fridge for up to 5 days or double wrapped in the freezer for up to 2 months.
To make the filling:
Add 2 tablespoons of the butter to a large skillet placed over medium heat. Season the cubed chicken with salt and pepper and add it to the skillet. Do not overcrowd the pan, cook in batches if needed. Cook until edges turn golden brown, about 5 minutes. Turn and cook for an additional 2 minutes. Remove from pan and set aside.
Place remaining 1 tablespoon butter in the skillet. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato paste, curry powder, and flour. Add the coconut milk very gradually while whisking constantly. Add the chicken stock. Cook, stirring frequently, until thickened, about 7-10 minutes. (*I actually didn't think it needed all that chicken stock, I would eyeball it so the liquid doesn't get too thin)
Add the cooked chicken, potatoes, and carrots and cook until vegetables are slightly tender, about 5 minutes. Stir in the peas and cilantro, and add additional salt and pepper to taste. Remove from heat to let cool slightly while you prepare the crust.
To assemble the pie:
Preheat oven to 400 degrees F. On a floured surface, roll out one of the disks to a rough 13-inch circle. Transfer dough to a 9-inch pie dish.
Roll out the second disk of dough into a large circle. Cut into strips for a lattice or keep intact. Pour the filling into the bottom crust and top with lattice or circle of crush. Trim edges of crust to 1 inch overhang, pinch together and tuck into pie dish.
Brush with egg wash and cut vents in the top crust if not using lattice. Bake until crust is golden and filling is bubbly, 45-60 minutes. If crust browns too quickly, cover with foil for the remainder of baking time.
Let cool 15 minutes, then serve. If baking the pie ahead of time, reheat in a 350 degree oven for 30 minutes. Store leftovers in the fridge for up to 5 days.
Notes: If using coconut milk in the crust, make sure it is well-shaken. It is also thicker than water, so you may need to add up to an additional 1/4 cup. Add 1 tablespoon at a time to avoid over moistening the dough.
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