Coconut Milk (part 2!)

Well, I did eventually get around to opening up my 3 tins of coconut milk and giving them a taste test.   In my last post, I compared the cost and ingredients of three types of coconut milk purchased at my local Safeway – Thai, Tosca and Compliments brands.   I did consider (very briefly) cooking the same recipe with each tin, just to give a scientific comparison, but I just couldn’t do it.  There is such a thing as too much of a good thing!

So, as far as rigorous scientific testing, here’s what I did….

I had The Son open up all three cans and empty the contents into a clear glass.  We then discussed the consistency and colour of the three brands.  Opinion, I must say, was affected by the fact that The Son is a teenager and never seen coconut milk in a can before – he was initially grossed out by the solid coconut cream that had risen to the top of the can.  I tried to explain to him that that was ‘the good stuff’, but he would not be swayed.

coconut milk comparison

I liked the Thai brand (the most expensive of the three). It had the best colour (the Compliments brand was an unnerving greyish colour) and smell (most coconutty).  I would have liked to compare the amount of coconut cream that had risen to the top but The Son moves faster than I and scooped out the cans before I had a chance to check it out.

We then did a taste test.  The Son preferred the taste of the Thai brand, but actually, I found the Tosca brand to be the most full flavoured.  Using a mathematical analysis, we felt that the Thai brand came out on top, though…

I used all three cans of coconut milk, but I made three different recipes…

Coconut Fish

coconut fish

Thai Chicken

Thai Chicken

and Chocolate coconut cupcakes (yum)

chocolate coconute cupcakes

The Coconut Curry fish is a recipe that I’ve blogged about before, the Thai Chicken is an excellent recipe I’ve gotten from another blogger (I printed out the recipe without any identifying information, so now I have to hunt it down so I can give proper credit!), and the Chocolate coconut cupcakes is something I’ll blog about later…  mmmm, Chocolate!

All three recipes came out well, so I can’t really say that one brand of coconut milk is preferred over another in this regard.  I do know that I prefer the Thai and Tosca over the Compliments brand, even though they are more expensive.  I love the flavour of coconut milk, and it is a low FODMAP product.  According to the Monash Fodmap app, Coconut milk and coconut oil both get a green light.  Curiously, the coconut water (250 ml serving) gets a red light for being high in Polyols.

Jennifer Nelson for the Mother Nature Network gives a nice summary of the differences between coconut milk and water.  I wasn’t comparing calories or fat types, just the different brands.

Until next time…..

Chicken Chili and Pasta

I have to admit that this winter is wearing on me.  It takes a great deal of effort to talk myself out of wearing my oversized flannel shirt every day!  I’m so lazy that I might as well be hibernating – and that’s why this recipe for Chicken Chili and Pasta is perfect.  It’s very, very easy and is one of my go-to recipes for when my tummy isn’t feeling well.  Very FODMAP friendly!

It’s also quick and uses so few ingredients that I almost always have them on hand.  It’s a good recipe for beginner cooks to learn.

Chicken Chili and Pasta
Chicken Chili and Pasta

Chicken Chili and Pasta

  • 1 Package of ground chicken (you could substitute ground turkey as well)
  • 1 can of Aylmer Accent Fire Roasted diced tomatoes (they have no onion or garlic included)
  • 1 Tsp Cumin (I add more because I like it)
  • salt and pepper to taste
  • Cooked Rice Pasta (I use the Tinkyada brand)

That’s it!  That’s all the ingredients!

Chicken Chili Pasta ingredients
Chicken Chili Pasta ingredients

First brown the ground chicken in a frying pan (I sometimes use a bit of olive oil).  Once browned, stir in the cumin, salt and pepper and tomatoes.  Simmer for about 5 minutes and serve over cooked pasta!

This recipe serves 3 hungry people and I often will double the recipe to make extras for leftovers to keep in the fridge.  Because the Aylmer diced tomatoes are so chunky, I will sometimes add half the can as is, and then blend the rest with my hand blender in the can before adding it.

Here’s hoping for an early spring!

Pasta with Fire Roasted Tomato Sauce

Ok, this is my first experience blogging with a recipe – let’s see if I can get the ingredients right!  This is a go-to recipe for me when I want something flavourful, but easy on the tummy.  If my gut is giving me trouble, this is the first dinner I make to calm IBS symptoms down.  Originally a Weight Watchers recipe, I’ve heavily adjusted it so that it is FODMAP friendly. 

      • 1 package ground turkey
      • 2 – 3 Tbsp olive oil
      • Salt and Pepper
      • 1 can fire roasted tomatoes (check the can ingredients listing  to make sure that’s the only ingredient as onion and garlic is commonly added)
      • 1 Tsp cumin
      • Rice pasta – I cook the entire 340g package of Tinkyada rice pasta and refrigerate leftovers. 

Here’s a photo of the ingredients, all laid out.  Don’t worry if your can of fire roasted tomatoes is bigger, or if you  have slightly more ground turkey than specified.  It’s one of those recipes where you can’t really mess up.

 Chicken Pasta ingredients

Instructions:

  • Start the water for pasta.  Cook pasta while preparing sauce.
  • Brown turkey in olive oil – make sure the meat is starting to get crispy brown as this adds flavour.  Season with Salt and Pepper.
  • Add fire roasted tomatoes.  The husband isn’t a fan of chunky bits of tomatoes, so I add half the can as is, and then use my wand blender on the remainder in the can to make it more ‘saucey’.
  • Add Cumin, stir and sauté.  When pasta is done, serve.

 Chicken Pasta done

And that’s it!  Simple, yummy and FODMAP friendly – what more can you ask for?  Oh yeah! – The leftovers are great too – I’ll often double the recipe to make sure there are leftovers in the fridge for weekday lunches.