Tag: coconut oil
Rice Noodles with Shrimp Curry and Chinese Broccoli
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 8 allspice berries
Toast the spices in a dry cast iron pan on medium heat until fragrant and grind in a spice mill. Keep aside.
- 1 pound rice noodles, cooked according to package directions. Drizzle a bit of oil, mix well and keep aside.
- 2 tablespoons coconut oil
- 1 large yellow onion, sliced
- 2 tablespoons lemongrass, chopped finely
- 3 garlic cloves, grated
- 1 inch fresh ginger, grated
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- Juice and zest of one large lime
- Salt
- 2 teaspoons fish sauce
- 1 14 ounces can of coconut milk
- 1 pound medium shrimp, peeled and deveined
- 1 bunch Chinese broccoli, chopped
- 3 green onion, chopped
- ¼ cup fresh mint, chopped
- 1/3 cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
Heat a wok like pan with the coconut oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the lemongrass, garlic and ginger and cook for another 4 minutes. Add the spice mix, turmeric, cayenne pepper, juice and zest of lime, salt, fish sauce and coconut milk. Bring to a boil and simmer for 3 to 4 minutes. Add the Chinese broccoli and shrimp and cook for 3 to 4 minutes. Check for seasonings and add the green onion, mint, cilantro and basil.
Dip the noodles briefly in hot water, drain and add some to each serving bowl. Top with the shrimp curry and serve warm.
Banana Bread with Coconut Oil
This is the most delicious banana bread. I changed up my regular recipe to included coconut oil and coconut sugar. If you want to indulge.. definitely make this recipe. The great thing is that it is not completely bad for you…
- 1¼ cups unbleached white whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup coconut oil, at room temperature, plus more for preparing the pan
- 1 cup coconut sugar
- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
- ½ cup toasted walnut pieces
- ½ cup milk or dark chocolate, chips or grated
Sift the flour, baking soda, cinnamon and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9X5X3 inches loaf pan with coconut oil. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the coconut oil and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and chocolate pieces and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Coconut Cranberry Dumplings
This is completely thinking out of the box… sweet dumplings drizzled with chocolate ganache. They are absolutely delicious and a great thing to make with your kids.
- 1 cup shredded, sweetened coconut
- ½ cup toasted walnuts, chopped
- ½ cup dried cranberries, chopped
- 1 teaspoon honey
- 1 pack wonton skins
Mix the ingredients in a medium bowl until incorporated.
Take one wonton skin, wet the edges with a finger. Place one to two teaspoons of filling in the middle. Fold the wonton skin in half and seal the top while pleating at the same time. Repeat the process using up the remaining filling.
- ¼ cup coconut oil
Heat a frying pan with 1 teaspoon oil. Add enough dumplings making sure not to over crowd. Brown the dumplings on both sides on a medium heat. Add ¼ cup of water to the pan and cover with a lid. Cook the dumplings on medium heat for 3 to 4 minutes. Take the lid off and cook any excess moisture. Transfer the dumplings to a platter and cook the remaining dumplings. Serve with chocolate sauce.
Quinoa Cooked in Coconut Milk
I am doing a week of quinoa recipes- the first is a simple version with coconut oil and milk…
I love making quinoa regularly. It is a healthy grain my whole family enjoys eating. The good thing about it is that it absorbs any amount of flavor. This one has delicious coconut oil and coconut milk which gives the dish a great nutty flavor.. enjoy!
- 1 tablespoon coconut oil
- 1 cup quinoa
- 2 teaspoons salt
- 2 cups coconut milk
Heat a medium saucepan with the coconut oil. Add the quinoa and salt. Saute on medium heat, stirring constantly for a minute. Add the coconut milk and stir. Bring to a boil and simmer according to box ingredients- usually about 15 to 20 minutes.
Spinach with Mustard Seeds
This is a delicious side dish to make with any kind of meal- especially an Indian meal. It is quick with not too many ingredients….
Curd (Yogurt) Rice
I have never made curd rice before- but have eaten it in South Indian restaurants. I realized it was not very hard to make when I put it together the other night in 15 minutes- the key is to have all the ingredients on hand. I even happen to have frozen rice, which was ready in three minutes in the freezer. It is a great side dish or a quick snack…
- 2 tablespoons coconut oil
- 2 teaspoons mustard seeds
- 8 to 9 curry leaves, chopped
- 2 tablespoons grated ginger
- 1 tablespoon channa dal
- 1 tablespoon urad dal
- ¼ cup grated coconut
- ½ cup cilantro, chopped
- 2 teaspoons salt
- 2 cups cooked rice
- 1 cup yogurt
Heat a medium frying pan with coconut oil. Add the mustard seeds, curry leaves, ginger, channa and urad dal. Saute on medium heat till the seeds begin to sizzle. Add the coconut and cilantro. Saute for a minute. Add the rice and salt and mix well. Take off the heat and add the yogurt. Mix well and check for seasonings before serving at room temperature.
Kerala Fry Shrimp
- 1 pound medium shrimp, cleaned and deveined
Dry Rub
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon fenugreek seeds
- 2 teaspoons salt
Add the spices into a spice grinder and grind to a powder. Sprinkle the spice rub all over the shrimp and marinate in the fridge for 2 to 3 hours.
- 1 tablespoon coconut oil
- 2 tablespoons extra light olive oil
- 3 tablespoons corn starch
Take the shrimp out of fridge and sprinkle with corn flour.
- 4 to 5 garlic cloves, peeled and grated
- 2 inches fresh ginger, peeled and grated
- 8 to 9 curry leaves, sliced
- ½ cup cilantro, chopped
Heat a wok like pan with the coconut and olive oil. Saute the shrimp in a few batches making sure not to over crowd the pan. Saute for about a minute or two and take out onto a platter. Reheat the pan on a simmer and add the garlic, ginger and curry leaves. Saute on a medium heat for 2 to 3 minutes. Add the shrimp and sauté for another few minutes on high heat until shrimp is done. Garnish with cilantro and add salt if necessary. Serve warm.