ginger coconut shrimp crepes

holy damn, these were amazing. i almost feel like i can't take credit for them because they were so delicious. since maine shrimp is in season i felt inspired to buy some, and it's pretty cheap ($5/lb). this definitely has to be the best impromptu dinner i've ever made. i didn't have any cilantro, but it would be an excellent addition/garnish for the crepes.

ginger coconut shrimp:
1 pound shrimp, peeled and deveined
1-2 Tbsp finely chopped ginger, more is better
tamari
1 tbsp minced garlic scapes, or about 2 tsp garlic
chili garlic sauce
coconut milk
1/2 a lime
corn starch

crepes:
~1 cup or less mixed sorghum and pamela's baking mix, or try coconut flour
1 egg
coconut milk and a little water
ground coriander

fry the ginger in oil until it is really cooked through, about 7-10 minutes. add the shrimp and garlic, stir and cook for a minute or so, and then add some coconut milk and a large dash of tamari. continue cooking for a few minutes, add juice from the lime and a small spoonful of chili sauce. cook until the shrimp is done, taste and adjust seasonings for flavor, then remove the shrimp from the pan with a slotted spoon. add a little cornstarch to the liquid in the pan and cook for a minute or two to make it thick, stirring constantly to avoid clumps, then add the shrimp back in.

to make the crepes, add all the ingredients and stir, adding as much liquid as you need to make a thin-ish batter. heat a non-stick skillet and pour the batter in, swirling the pan to evenly distribute it in a thin layer. cook until batter is not runny, then flip. cook on both sides until golden brown.

put the crepes on a plate, add the shrimp, and fold the crepes up neatly. garnish with cilantro.

gluten-free cornbread

this is an adaptation from a recipe on glutenfreegirl.com. i tried a few modifications and finally perfected it. it's awesome, and whenever i make it, i eat the whole thing in a day!

1/4 cup sorghum flour

1/4 cup potato starch

1/4 cup sweet rice flour

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

1/4 cup cold non-hydrogenated vegetable shortening or lard (not butter)

2 large eggs

1.25 cups yogurt, or milk

1.25 cups yellow cornmeal

Preheat the oven to 425 degrees

Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients (except cornmeal) and stir.

Cut the shortening into the flours, the way you would when making a pie dough or scones.

Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.

Stir in the cornmeal fast, until it is just combined.

’Pour’ (the batter will be very thick) into a greased 9 inch circular cake pan, and gently smooth out so that it is evenly distributed. Bake on rack one step down from center, for 25 minutes, then move up to the next rack level for 5 minutes, or until the top is golden brown, the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.

The cornbread is best served after it has cooled completely, with butter and whatever else you like to use cornbread as a vehicle for. I think it’s even better the next day.

summer is for salad

mmm...salad.

mung bean sprouts
fresh seasonal veggies, like carrots, kholrabi, cabbage
cilantro, chopped
peanuts

dressing:
tahini or peanut butter
lime juice
hot sauce
salt
minced garlic
minced ginger
water

chop, grate, or julienne the veggies. mix all the veggies, beans, and cilantro. stir together the dressing ingredients, thin with water to a pourable consistency, and adjust flavors as necessary. toss with salad. garnish with chopped peanuts.