Coconut and Nutmeg Ice Cream

(Recipe from Hot and Spicey: Red Hot Sizzling Dishes)

14 ounce can evaporated milk
14 ounce can condensed milk
14 once can cocnut milk
freshly grated nutmeg (Of course, pre-grated nutmeg can be substituted)
1 t almond extract
Lemon balm sprigs, lime slices, and shredded coconut, to decorate (optional, although it taste good with some lime squeezed on top when you serve it)

1. Mix first three ingredients together in a freezerproof bowl, then stir in nutmeg and almond extract.

2. Chill in freezer for an hour or two or until the mixture is semi-frozen.

3. Remove from freezer and whisk until the mixture has become fluffy and has doubled in volume.

4. Pour into freezer container, cover, and freeze. Soften slightly before serving. Decorate with optional ingredients.

I haven't tried it with an ice cream-maker, but I'm sure it would be even creamier.

CIilantro-Lime Chicken Fajitas

(Adapted from Epicurious.com)

Marinade:
1 1/4 cups coarsely chopped fresh cilantro
1/2 to 3/4 cup olive oil (see step 4 below)
5 T fresh lime juice
2 1/2 t ground cumin
1 1/4 t ancho chile powder
Salt and pepper to taste

Chicken:
6 skinless boneless chicken breast halves
2 large green, red, or yellow peppers
1 Medium onion
Burrito shells
Other desired topping for fajitas such sour cream, yogurt, salsa, guacamole, etc.

1. Combine marinade ingredients in food processor.

2. Slice chicken into strips. Combine chicken and half of the marinade in a plastic zip lock bag. Leave in fridge for one hour.

3. Slice peppers into strips. Slice onions into quarter inch rounds. Put veggies and the other half of marinade in zip lock bag. Leave in fridge for one hour.

4. There are two options for cooking. The first is to put gthe veggies into a large stockpot and cook for 4 minutes, and then place the chicken in stock pot and cook everything until the chicken is done (stir often). If you use this method, you might want to use less oil in the marinade, as all of it will be leftover in the pot. The second option is to grill everything, in which case you may want to use more oil, and only use a third of the marinade to flavor the chicken, a third to flavor the veggies, and reserve a third to pour on everything after its all been grilled. Either way it tastes good.

5. Once the chicken is done, place it in the burrito shell and top it with other desired toppings.

Blueberry Chutney

(From Cooking Light, January 2005)

The recipe below is served over chicken. The chutney kicks ass, so if you don't eat chicken, serve it with tofu or seitan, etc.

Chutney:
2 cups fresh or frozen blueberries
1/3 cup packed brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
3 T cider vinegar
1 1/2 t grated fresh peeled ginger
1/4 t salt
1/4 t ground cinnamon
1/8 t crushed red pepper
Dash of ground cloves
1 garlic clove, minced

Chicken:
1 1/4 T olive oil
3/4 t dried basil
3/4 t dried oregano
6 (6-ounce) skinless, boneless chicken breast halves
3 garlic cloves, minced
3/4 t salt
1/4 t freshly ground black pepper

1. Combine all chutney ingredients in a medium sauvepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until thick, stirring occassionally (if using frozen blueberries, it will take much longer than 25 minutes to thucken chutney).

2. Combine olive oil, basil, oregano, chicken, and garlic in zip-lock bag. Marinate in refrigerator for 2 hours.

3. Remove chicken from bag Discard marinate. Sprinkle salt and pepper evenly over chicken.

4. Heat grill pan over medium-high heat. Cook chicken 5 minutes on each side or until done.