My one big weakness, when it comes to cooking, is that I have no imagination when it comes to the side dish. Every other course of the meal poses no problem for me, but that damn side dish. Aargh! Consequently, there is a lot of salad eating that happens at our house. Our friends think it’s just because we’re “healthy.” Ha, the truth is I just don’t know what else to do for a vegetable. Yeah I’ve got the roasted vegetables down to a science, along with sliced tomatoes, steamed plain corn, and sauteed mushrooms, but as far as anything else is concerned…fuhgetaboutit.
So we’re watching Iron Chef America the other night (the only reason I got away with it is because we’re in between television seasons and we literally had an empty DVR) and the secret ingredient was coconut. Woo hoo – I love coconut and fortunately, for Craig, he does too. At the end of the episode, he turns to me and announces: “you can make me any or all of those dishes for dinner anytime you want.” Gee honey, thanks for the permission. I took that as a personal challenge and two days later our dinner was: secret ingredient coconut.
I won’t get into all of the iterations of coconut that I infused into the meal, but suffice it to say there was a lot of coconut going on that night. But the standout dish was the sauteed snow peas and coconut cooked in coconut oil.
Words of Wisdom
Sometimes you have to take your guy’s challenge and call him on it (even if he didn’t consciously deliver you a challenge) . You can’t lose – and here’s why. When you take on his challenge, he’s impressed that you did something that he didn’t think you could or would do (that’s why he put it out there). And when you successfully complete the challenge, he will think twice about challenging you again (at least for a week – they do have short term memory problems you know) and be dually impressed with the outcome.
- 2 Tablespoons of Coconut Oil
- 1 Cup of Unsweetened Flaked Coconut
- 1/2 Pound of Snow Peas (cut into strips)
- Kosher Salt (to taste)
In a large saute pan heat coconut oil over medium heat until it shimmers.
Add coconut to saute pan and stir for 2 minutes or until you see pieces beginning to brown on the their edges.
Add snow pea strips to pan and stir for 2 minutes longer. Pea strips should still be crunchy, but barely browned in spots.
Remove from heat and salt to taste. (The salt really brings the flavors together.)