Coconut Curry Noodle Bowls & Pineapple Cheesecake
Coconut Curry Noodle Bowls
Ingredients
For the Coconut Curry Sauce:
· 1 tbs oil
· 2 shallots
· 2 tbs fresh ginger, minced
· 2 tbs red curry paste
· 1 14–ounce can regular coconut milk*
· 1/2 cup chicken or veggie broth
· 3 tbs sugar
· 1 tbs hot chili paste
· 2 tbs fish sauce
· 2 tbs soy sauce*
For the Bowls:
· 4 ounces rice noodles*
· 1 tbs oil
· 1 onion, chopped
· 1 cup chopped broccoli florets*
· 1 cup shredded carrots
· 1 cup chopped asparagus or green beans
· 1 cup shredded purple cabbage
· sesame seeds for topping
· limes for serving
· a handful of fresh basil for serving
Instructions
Noodles:
Cook noodles according to package instructions.
Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce, go farther, you might need a little extra simmer time for the sauce to thicken.
Vegetables and Assembly:
In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus or green beans. Stir fry for about 5 minutes until the broccoli and asparagus or green beans are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.
*In flyer January 15-21, 2023
Recipe and photo credit: Pinch of Yum
Pineapple Cheesecake
Ingredients
Crust:
· 1 1/4 cups graham cracker crumbs
· 3 tbs granulated sugar
· 6 tbs unsalted butter melted
Cheesecake:
· 3 (8-ouncpackages full-fat cream cheese at room temperature
· 1 cup granulated sugar
· 1 cup full-fat sour cream
· 1 tbs finely grated lemon zest
· 1 teaspoon vanilla extract
· 1/8 teaspoon salt
· 3 large eggs
Topping:
· 1/4 cup granulated sugar
· 4 tbps cold water divided
· 1 (20-ounccan crushed pineapple drained*
· 1/8 tps salt
· 1 tbps cornstarch
· Whipped cream for serving (optional)
Instructions
Crust:
1. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set pan aside.
2. Combine the graham cracker crumbs, sugar, and butter in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
3. Set pan on a large baking sheet and bake the crust for 7 to 10 minutes, until set. Remove from the oven and cool on a wire rack while you make the cheesecake.
Cheesecake:
1. Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer until smooth.
2. Beat in the sour cream, lemon zest, vanilla, and salt to combine. Add the eggs 1 at a time and beat on low speed until just combined. Scrape down the sides and bottom of the bowl and beat about 30 seconds more.
3. Pour into the crust and bake for 55 to 65 minutes, until the center barely jiggles when you tap the pan.
4. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Cool to room temperature, then cover loosely with plastic wrap and refrigerate overnight.
Topping:
1. Combine the sugar and 2 tablespoons of water in a small saucepan. Bring to a boil over medium heat, stirring occasionally.
2. Cook for 2 minutes, stirring often, then remove from the heat and stir in the pineapple and salt.
3. Stir the cornstarch and remaining water together in a small bowl, then stir into the pineapple mixture.
4. Set the pan over medium heat and cook, stirring constantly, for 3 to 6 minutes more (or until thickened).
5. Remove from the heat and cool to room temperature. Spread over the cheesecake. Top with whipped cream (if desire and serve.
*In flyer January 15-21, 2023
Recipe and photo credit: Itsy Bitsy Kitchen