Simply D'lish Syrup

Kitchen Ninja has a very awesome friend that owns a spectacular commercial kitchen. Today, KN got to play in it. It was an EPIC afternoon of stainless steel, butcher block counter tops,gadgets, and AC'd bliss.

The project today was to 1) harvest from the farm, and visit the farmer's market 2) infuse simple syrups with whatever I can lay my hands on 3) can the suckers.

These syrups have endless uses (I'm currently sipping on a raspberry/mint/lime infused homemade italian soda), you can use them on snowcones, in cake, in frosting, in tea, coffee, adult beverages, as a glaze for pound cake, on pancakes...the list goes on and one.

I ended up with four flavors:

Raspberry Mojito Syrup (raspberry, mint, lime, lemon)

Lavender Vanilla (infused with vanilla, lavender and mint)

Thai Spice Syrup (containing Thai Basil, Lime, Ginger, and Serrano Peppers)

Mojito Syrup (Mint, Lime)

BEHOLD...

I felt like a mad scientist, blending spices, juicing fruit, boiling steamy liquids...

This is me, Kitchen Ninja, hanging out at the kitchen that will now forever haunt my dreams. *sigh* Thanks Michelle for giving me the key and free reign!


Here's where you, gentle readers, come in. Leave a comment listing which of the four blends you'd like the recipe to. Then, after you've voiced your choice, I'll update this post with the WINNER recipe.

till later,

*kitchen ninja*

Coconut Curry Chicken Soup

I'm (Kitchen Ninja) on vacation, and it's cold. snowing, freezing cold. So, I'm experimenting with soups and stews/stirfrys that hit with a lot of flavor - spicy, sweet, salty and sour. Last night I made Coconut Curry Chicken Soup and it turned out awesome.

Here's my recipe:

Coconut Curry Chicken Soup

4 boneless, skinless chicken breasts, cubed
1 can light coconut milk (SHAKE BEFORE OPENING)
3 onions, sliced
1 bag baby carrots, thinly sliced
1 jalepeno, sliced with seeds (clean out seeds for milder flavor)
2 cans chicken broth
3 limes
1 c. sweetened coconut flakes
1 lemongrass stalk
4 tsp tumeric
1 tsp paprika
2 tsp curry powder
1 tsp red chili flakes
1 tsp sesame oil
olive oil
salt, pepper to taste.


1. Saute 3 of the sliced onions with olive oil, sesame oil, lemongrass, tumeric, paprika, curry powder, salt and chili flakes.
2. Add cubed chicken and allow chicken to brown.
3. Add coconut milk, chicken broth, baby carrots and the juice of two limes. Allow to simmer for 30 mins.

4. TO MAKE SWEET & SPICY GARNISH:
saute onions, jalepeno slices and salt with a little olive oil - until onions are golden, add coconut flakes. Continue to saute until coconut is also a golden hue.

Remember to take out the lemongrass before serving. Garnish each bowl with a little bit of toasted coconut/jalepeno mixture.


that's it - simple and really delicious. I like to add extra lime juice to mine when I serve it. It makes all the other flavors really pop.

Kitchen Ninja Out.