Feature Desk


3/4 cup toasted sesame salad dressing
1 pound boneless skinless chicken breast halves, cut into 1-inch strips
1/2 cup reduced-fat cream cheese
1/4 cup coconut milk
3 tablespoons creamy peanut butter
2 tablespoons lime juice
1 tablespoon reduced-sodium soy sauce, minced fresh cilantro
1/2 teaspoon crushed red pepper flakes
Pour salad dressing into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight.
Drain and discard marinade. Thread chicken onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill skewers, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until no longer pink, turning once.
Meanwhile, in a small bowl, combine the cream cheese, coconut milk, peanut butter, lime juice, soy sauce and pepper flakes; sprinkle with cilantro. Serve chicken with sauce.


1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt, pepper
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce, honey, minced fresh gingerroot
1/2 pound fresh peas in pods, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges
Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender. Then remove beef and cool slightly. Skim fat from reserved juices. Shred beef with two forks. Return beef to slow cooker and stir in the peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice.


1 cup coconut milk
2 eggs
1 tablespoon sugar
1/4 teaspoon pandan essence (paste, or 1 teaspoon vanilla)
1/4 cup maple syrup (you could make your own with palm sugar, add more as desired)
1 pinch of salt
1 teaspoon coconut oil (canola oil or other healthy oil)
Preheat oven to 350 F. Lightly grease 4 ramekins with oil. Then beat eggs with a fork or with an electric mixer for 1 minute. Add the salt, sugar, vanilla OR pandan paste, and coconut milk. Stir until well combined (If you are using pandan essence/paste, note that it will turn the dessert a bright tropical green). Pour a little syrup into the bottom of each ramekin: enough to cover the bottom, plus up to 1 tbsp. more. Now pour the egg and coconut mixture into each ramekin up to 3/4 full. Do not stir: the syrup should naturally remain at the bottom of the ramekin. Place ramekins in a large glass baking dish or on a deep-sided roasting pan. Pour some water into the bottom of the baking dish or pan until water reaches 1/4 way up the side of the ramekin. Bake 30 minutes, or until an inserted fork comes out clean. Allow to cool, then place in the refrigerator until ready to serve.