Coconut Shrimp Salad

recipe from PureWow

Coconut Shrimp Salad











Makes: 4 servings plus 1 and 1/4 cup of dressing

Start to finish: 35 minutes


Chive-Apple Cider Vinaigrette

⅓ cup thinly sliced chives

2 teaspoons dark brown sugar

1 teaspoon cayenne pepper

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper

½ cup apple cider

2 tablespoons apple cider vinegar

2 tablespoons low-sodium soy sauce

⅓ cup extra-virgin olive oil

Coconut Shrimp Salad

3 cups finely chopped romaine lettuce

3 cups thinly sliced green cabbage, preferably a mix of napa and savoy

¾ cup thinly sliced red cabbage

¾ cup soy sprouts

½ cup thinly sliced red bell pepper

½ cup finely chopped Thai basil

½ cup finely chopped cilantro leaves

12 large deveined tail-on cooked shrimp

6 scallions, white and light-green parts only, finely chopped (about ½ cup)

½ cup coconut flakes, toasted


1. Make the vinaigrette: In a blender, combine the chives with the brown sugar, cayenne pepper, kosher salt, black pepper, apple cider, apple cider vinegar and soy sauce; blend until combined. With the motor running, slowly add the olive oil and blend until combined. Season to taste with salt, then set aside.

2. Make the salad: In a large bowl, combine the romaine lettuce with the green cabbage, red cabbage, soy sprouts, red bell pepper, basil and cilantro.

3. Pour the reserved dressing over the salad to taste and toss until well combined. Divide the salad among four plates. Top each serving with 3 shrimp. Garnish with the scallions and coconut flakes before serving.

-Raining Chocolate

Lemon and Garlic Grilled Chicken With Lima Bean Salad

Also from AS

Lemon and Garlic Grilled Chicken With Lima Bean Salad

Serving size: 4 people

start to finish: 1 hour 25 minutes



  1. In a large bowl, combine the lemon zest and juice, garlic, oregano, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, cover, and let marinate for 30 minutes.
  2. Cook the lima beans according to the package directions; let cool. Toss the lima beans with the Feta, shallot, the remaining 3 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper; set aside.
  3. Heat grill to medium. Grill the chicken over medium heat until cooked through, 25 to 35 minutes. Serve with the lima bean salad.

-Raining Chocolate


Chicken Milanese With Arugula Salad

also from RS

Chicken Milanese With Arugula Salad

Serving: 4 people

start to finish: 20 minutes



  1. Heat grill to high. Split each chicken breast horizontally (do not cut all the way through); open and pound to a ½-inch thickness. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, until cooked through, 2 to 3 minutes per side.
  2. In a large bowl, combine the oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the arugula, radishes, and onion and toss to combine. Serve over the chicken.

-Raining Chocolate

Quinoa Salad with Strawberries, Almonds and Mint



1 cup quinoa

3 tablespoons almond oil

2 tablespoons extra-virgin olive oil

2 tablespoons champagne vinegar

Juice of 1 lemon

Salt and freshly ground black pepper

6 strawberries, trimmed and thinly sliced

2 scallions, white and light-green parts only, thinly sliced

½ cup crumbled feta cheese

¼ cup sliced or slivered almonds, toasted

½ English cucumber, peeled and roughly chopped

2 tablespoons finely chopped flat-leaf parsley leaves

2 tablespoons thinly sliced mint leaves


1. In a medium saucepan set over high heat, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover and cook until the quinoa is tender and has absorbed all the water, about 12 minutes. Remove the saucepan from the heat. Transfer the quinoa to a large baking sheet or plate and spread it out to cool to room temperature.

2. Meanwhile, in a small bowl or glass measuring cup, whisk the almond oil with the olive oil, champagne vinegar and lemon juice. Season to taste with salt and pepper and set aside.

3. In a medium bowl, combine the cooled quinoa with the strawberries, scallions, feta cheese, almonds, cucumber, parsley and mint. Re-whisk the dressing and pour it over the salad. Toss to combine. Season to taste with salt and pepper, then serve.

-Raining Chocolate

Warm Fava Bean and Cherry Tomato Salad with Poached Egg

Warm Fava Bean and Cherry Tomato Salad with Poached Egg

start to finish: 30 min


15 fava bean pods, shelled

2 tablespoons extra-virgin olive oil

25 cherry tomatoes

2 thin slices speck or other high-quality ham, finely chopped (about ¼ cup)

2 teaspoons distilled white vinegar

4 eggs

2 small shallots, finely chopped

2 garlic cloves, finely chopped

2 thyme sprigs, leaves removed

8 large basil leaves, torn

Salt and freshly ground black pepper

4 thin slices French baguette, preferably whole wheat, toasted


1. Bring a medium pot of water to a boil. Meanwhile, prepare an ice-water bath and set aside. Add the fava beans to the boiling water and cook for 1 minute. Using a slotted spoon, transfer the fava beans to the ice-water bath to cool. Once cool, peel the skin off the fava beans. Set the fava beans aside and discard the skins.

2. In a medium skillet set over medium heat, warm the olive oil. Add the reserved fava beans and tomatoes, then cook, stirring occasionally, until barely browned, about 3 minutes. Add the speck (or ham) and cook, stirring occasionally, until the speck is slightly crispy, about 3 minutes.

3. Meanwhile, line a plate with paper towels and set aside. Fill a saucepan two-thirds full with water and add the vinegar. Bring the water to a boil, then reduce it to a simmer. Crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the paper-towel-lined plate.

4. Add the shallots, garlic and thyme to the skillet; continue cooking, stirring occasionally, until the fava beans are tender but not mushy, the shallots have softened and the tomatoes are starting to break down, about 5 minutes. Remove the skillet from the heat, add the basil leaves and season to taste with salt and pepper.

5. Divide the fava bean mixture among four plates and top each serving with a slice of toasted bread. Place a poached egg on top of each slice and serve immediately.

-Raining Chocolate

Abstract art, abstract food

“When I was your age, we didn’t even have cellphones. So don’t come complaining about not having an I Phone 5.”

Ugh. Parents, always saying their favorite phrase. “When I was your age…”

when I was your age

I’m sure you all had that thought. 🙂 Living in a world where every second is a change somewhere in the world.  Just a couple years ago, the Samsung Galaxies, the I Phones, and mini laptops were in. And a few more years was the creation of Elmo.


No, not that kind of Elmo.

elmo tech

This kind. Teachers now still use it for it is quite an advancement in technology.

Anyways, change is something that is natural, that is never going to stop. But that doesn’t mean we need to just ignore the past. I mean, I still love Tetris…


You’ve got to accept the fact that change is life.


Now let’s try to look at it in matters to art.

In the olden days, there used to be a type of art called realism. This art was basically about daily life, reality of life, about facts, and usually about the middle and lower class, or in our terms, the poor peeps. There were no fancy decorations, no fluffy toppings, like a beautiful cupcake.


However, a new era of art was found. Modernism.

Modernism is a type of art found in the 19th and early 20th centuries. It is a mix of fauvism, cubism, and post-impressionism. In world war I, there was too much modernism in propaganda and such that it was too much suffering. Therefore, many people of that age are jaded and search for a relief.

Does anyone know Duchamp?

A french modernism artist, his artwork enchants me.

duchamp fountain

Yes, this is a urinal. This artwork is basically a urinal flipped down, and called a fountain. Surprisingly, it’s a quite famous art. This reminded me of another artwork,

this is not a pipe

“This is not a pipe”. Translated from french, this painting and the fountain by Duchamp gave me a great thought. If we can convince people that the “thing” is not what it actually is, why can’t we do that with food?


This is not a cake, it’s poison.


For those of you chickeneers who have kids, you can try pulling off a this is not a vegetable.


This is not salad, this is colored paper with sour candies. These are flowers.


Oh, there goes my hair…


A famous painting by Picasso was the Guernica.


This cubism art was created in response to the bombing of Guernica, a small city in Spain. German and Italian fighter planes dropped bombs during the Spanish civil war. Abstract art. That’s what I call modernism art, and I love it for being abstract. It allows the person to see art and interpret it any way they want. This could be a nightmare of someone in Guernica, or a famous horror film made in Spain. It all depends on the person. I feel that food should be like that too. Abstract food, edible art that the receiver can interpret as anything they want to see it as.

abstract cup

This can be a cup of sprite with different food coloring drops. Or it can be water with melted jelly beans poured in. One day, there will be something called abstract food. Copyright Raining chocolate 2013!!! :b

Go home, go to a restaurant, a friend’s house, a market, and look at a commonly eaten food. Forget about everything you’ve ever known about that food. Then try to think of what that food can be. Create your own abstract food.