Coconut Entrée Recipes

Chicken in Zesty Lime-Cilantro Sauce

Chicken_in_Zesty_Lime_Cilantro_Sauce
Chicken in Zesty Lime-Cilantro Sauce
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 1 tablespoon coconut oil
  • 3 large cloves garlic, pressed or finely minced
  • 4 boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 cup coconut milk*
  • (1) 4 ounce can diced green chilies
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon grated lime zest
  • 1 teaspoon garam masala or curry powder
  • 3 green onions, white and green parts, thinly sliced
  • 1/3 cup minced fresh cilantro leaves
  • salt and pepper, to taste
  • cooked rice of choice

Heat the coconut oil in a large skillet over medium heat. Add the garlic and saute, stirring continually, until it is fragrant but not browned, about one minute.

Add the chicken and sauté until it is lightly browned on all sides, about 7 minutes. Add the coconut milk, chilies, lime juice, lime zest, and garam masala or curry powder, scraping up any browned bits that have adhered to the pan.

Bring to a simmer and cook about 5 minutes, or until chicken is fully cooked. Turn off the heat and stir in the green onions and cilantro, mixing well.

Allow to sit for a minute or two, then finish with salt & pepper to taste. Serve over cooked rice.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Summer’s Rainbow Pappardelle

Summer's Rainbow Pappardelle
Summer’s Rainbow Pappardelle
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

  • 3 garlic cloves, crushed
  • 1 1/2 teaspoons salt
  • 3 tablespoons white wine vinegar
  • 1/3 cup coconut oil, plus more for drizzling
  • 1 1/2 pounds multicolored cherry tomatoes, halved (quartered if large)
  • 3 ears corn, shucked
  • 1 1/2 pounds medium zucchini
  • 8 to 9 ounces dried egg pappardelle
  • 1/4 pound sugar snap peas, strings discarded and peas halved diagonally
  • 1/2 cup thinly sliced red onion
  • 1 cup small basil leaves, chopped
  • 1/2 cup mint leaves, chopped
  • 1/3 cup chives, chopped

Bring an 8-quart pot of water to boil.

While the water is coming to boil, crush garlic through a press into a large bowl, add 1/2 teaspoon salt, stir together. Add vinegar, coconut oil, and 1 more teaspoon salt, toss to combine. Add tomatoes to the bowl, toss gently, set aside.

Cook the corn in boiling water for 4-6 minutes; remove with tongs and allow to cool.

Peel lengthwise ribbons from zucchini until you see seeds and rotate until you have peeled the entire zucchini. (Reserve seedy core of zucchini for use in a soup.) Set aside ribbons in a different bowl.

Cut cooled corn from cobs; add to tomatoes.

Cook the pasta until al dente. Just before its done, stir in zucchini ribbons and snap peas, cook 15 seconds. Drain and add pasta and peas to tomato mixture. Add onion (if using), then toss gently.

Now add herbs and toss gently again. Serve.

Recipe and photo by Orissa. Submit your recipes here for a chance to win $50!

Thyme for Mushroom Stew

Thyme for Mushroom Stew
Thyme for Mushroom Stew
photo by recipe author

 

Servings: 4
Preparation Time: 25-30 minutes

  • 1 pound mixed mushrooms, sliced (tough portion of stems removed)
  • 1/4 cup coconut oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • handful fresh thyme, leaves picked
  • 1 cup beef broth
  • 1 cup coconut milk
  • 2 green onions, chopped
  • salt and freshly ground black pepper, to taste
  • 1 whole lemon, sliced, for serving

Rinse and pat dry the mushrooms before slicing. Set aside.

In a large pot, on medium heat, melt the coconut oil. Add the onions and garlic to the pot and cook until soft, about 7 minutes.

Now add the mushrooms, sea salt and freshly ground black pepper, to taste. Cook mushrooms until soft.

Pour in the coconut milk and beef broth and whisk well. Allow to simmer for a few minutes and then toss in the thyme and green onions.

Serve with fresh slices of lemon to squeeze into the stew, if desired, this tangy pop of citrus brings the flavors forward.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Simple Summer Skillet

Simple Summer Skillet
Simple Summer Skillet
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1 pound asparagus spears, cut into 1″ pieces
  • 3 cups greens (preferably kale, spinach or mustard greens)
  • 2 cups baby potatoes, halved (any color variety)
  • 1 cup broccoli florets, finely chopped
  • 1 tablespoon coconut oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder

Combine ingredients in a large skillet over medium heat. Pan roast vegetables for about 10-15 minutes or until cooked through and slightly crispy, stirring occasionally.

Optional add-ins: sausage, ground beef or bison, and/or sauerkraut.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Seafood Gumbo with Coconut Oil Roux

Seafood Gumbo with Coconut Oil Roux
Seafood Gumbo with Coconut Oil Roux
photo by recipe author

 

Servings: 8-10
Preparation Time: 2 hours

Roux:

Veggies:

  • 1/2 cup chopped green onions
  • 1 large chopped onion
  • 1 medium green bell pepper, chopped
  • 1 medium red or yellow bell pepper, chopped
  • 1 large tomato, chopped
  • 3 large ribs of celery, chopped
  • 3 cloves minced or pressed garlic

Broth:

  • 2 quarts bone broth (or seafood stock)
  • 2 quarts filtered water
  • 1 16-ounce can tomato paste
  • 2 bay leaves

Seasoning:

  • 16 ounce package frozen chopped okra (or 2 cups fresh if available)
  • 1/4 cup chopped fresh or dried parsley
  • 1 tablespoon Himalayan salt
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne pepper

Seafood:

  • 1 pound medium shrimp, fresh or frozen (peeled & de-veined)
  • 8-ounce container jumbo lump crabmeat
  • 1 pound crab legs
  • 8-ounce container shucked oysters, optional

To make roux, melt coconut oil in an 8-quart heavy stockpot on medium heat. Add flour and stir often, until roux is the color of dark chocolate, but not burnt. This can take 30 minutes or longer to get a dark roux.

While roux is cooking, (or beforehand), chop all veggies and set aside in large bowl. Once roux is done, add all chopped veggies to roux pot at once, and continue cooking on medium heat until veggies are tender – about 10 minutes.

Add bone broth, water, tomato paste and bay leaves to roux pot. Add okra, parsley, salt, black pepper and cayenne. Bring to boil, then turn down to simmer and cook for about an hour.

After an hour, add seafood, and cook an additional 10-15 minutes, until seafood is done.

Serve with cooked rice, and garnish with chopped green onion and parsley. Use additional hot sauce if you like it spicier.

Recipe and photo by Lynelle. Submit your own creative coconut recipes and photos for a chance to win $50!

Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos

Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos
Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos
photo by recipe author

 

Servings: 4 (2 soft tacos per person)
Preparation Time: 25-30 minutes

  • 6 chicken tenderloins
  • 1 tablespoon coconut oil
  • 1/4 cup onion, diced
  • 3 garlic cloves, minced
  • 1 whole jalapeno pepper, grated
  • 1 cup chicken broth*
  • 1 large lime, zested and juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1/3 cup heavy cream
  • salt and pepper, to taste

Season the chicken tenderloins with salt and pepper on both sides.

On medium heat, melt coconut oil in a large skillet. Once the skillet is hot, add the chicken. Sear the chicken for approximately 5 minutes per side then remove from the skillet. Set aside.

Add onions, garlic, and grated jalapeno to the skillet. Saute for 2-3 minutes to soften. Then add the chicken broth, lime juice, lime zest, chopped cilantro, paprika, and cayenne pepper. Stir the mixture, then add the chicken breasts back to the skillet. Simmer the chicken in the sauce for 7-8 minutes, turning the chicken once or twice in this process.

Simmer the chicken in the sauce for 7-8 minutes, turning the chicken once or twice. Then stir in the heavy cream and salt and pepper to taste. Simmer another 1-2 minutes. Remove from heat and shred the chicken.

Serve shredded chicken on warm corn tortillas with sour cream, slices of lime, fresh salsa, and ripe pineapple.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Slow-Cooker Moroccan Chicken and Rice

Slow-Cooker Moroccan Chicken and Rice
Slow-Cooker Moroccan Chicken and Rice
photo by recipe author

 

Servings: 6
Preparation Time: 4 hours, slow-cooker

  • 1 tablespoon coconut oil, melted
  • 1 onion, diced
  • 6-8 boneless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh cilantro, minced
  • 1/2 teaspoon ground chili powder
  • 2 cloves fresh garlic, minced
  • 1 cup golden raisins
  • 1/2 cup green olives, chopped
  • 1 lemon, sliced into strips
  • 1/2 cup chicken broth (or water)
  • 2 cups cooked rice

In a slow cooker, add coconut oil and onions. Place chicken thighs on top of onions and sprinkle with salt, pepper, turmeric, paprika, cinnamon, cilantro, and chili powder. Top with garlic, raisins, olives and lemon. Pour chicken broth (or water) on top of everything. Cook on high for 4 hours.

Serve over cooked rice.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Tisrayanche Suke / Goan Clams Dry

Tisrayanche Suke Goan Clams Dry
Tisrayanche Suke / Goan Clams Dry
photo by recipe author

 

Servings: 4
Preparation Time: 50 minutes

  • 1.1 pounds fresh clams
  • 1/2 cup dried coconut
  • 1 large onion, finely chopped
  • 1-2 green or red chilis (not dry) slit into halves
  • 4-5 Kokum / Gracinia indica
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • salt to taste
  • some water

Open clams into halves using a sharp knife. Then lift all the flesh from one shell, and drop it in the other and discard the shell with no flesh. Repeat for all the remaining clams.

Wash clams well in pure water 3-4 times then coat in turmeric powder and set aside for 10 minutes.

In a heavy bottom vessel, add these clams, and cook uncovered on medium high heat for 5 minutes, stir occasionally. (If you feel the clams are too dry, then add a tablespoon of water. Usually you do not require water for this.)

Now add dried coconut, chopped onions, slit chilis, and red chili powder. Mix well. Cover and cook on medium high heat for 10-15 minutes. Check in between for dryness. Add water if required but keep in mind this recipe needs to be very dry. After 15 minutes, add kokum and salt to taste.

Mix well and cook another 2 minutes then switch off the stove. Serve with fish curry rice.

Pooja from Fort Worth, TX won $50 for this recipe and photo! Submit your recipes and photos here!