Coconut Entrée Recipes

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!

Korean BBQ Chicken Strips

Korean BBQ Chicken Strips
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 4 chicken breasts, cut into strips
  • 2 tablespoons coconut oil
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 tablespoon tomato paste
  • 2 tablespoons organic fermented soy sauce
  • 3 cloves garlic, minced
  • 1″ slice fresh ginger, minced
  • salt & pepper, to taste

Heat oil in a large skillet. Add chicken breasts and season with a little salt, pepper and chili powder. Cook on each side for about 8 minutes or until cooked through.

Add in remaining ingredients and simmer over low-medium heat for about 10 minutes or until sauce has thickened.

Serve chicken with cauliflower rice and steamed vegetables.

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

Gluten Free Coconut Curry Turkey Meatballs

Gluten Free Coconut Curry Turkey Meatballs
Gluten Free Coconut Curry Turkey Meatballs
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a large bowl, combine ground turkey, almond flour, coconut flour and egg. Mix until well blended and form into 1″ meatballs.

Place meatballs on a lightly oiled baking sheet. Bake at 375° F for about 20 minutes or until cooked through.

Meanwhile, heat coconut oil in a large skillet. Add garlic and onions and sauté until soft. Add in coconut milk, curry, salt and pepper. Cook over low-medium heat for about 10 minutes. Add meatballs to curry sauce and top with cilantro.

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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

Butternut Squash and Bison Sausage Hash

Butternut Squash and Bison Sausage Hash
Butternut Squash and Bison Sausage Hash
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a large skillet, combine coconut oil and sausage. Cook over medium heat until cooked through.

Add in butternut squash, salt, pepper, garlic powder, paprika and chili powder. Cook for about 8-10 minutes or until squash is soft.

Add in spinach and cook for another 3-5 minutes or until spinach is soft.

Serve onto 4 plates and top each with 1 tablespoon fermented sauerkraut.

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

Oven-Roasted Chile Rellenos stuffed with Grass-fed Beef

Oven-Roasted Chile Rellenos stuffed with Grass-fed Beef
Oven-Roasted Chile Rellenos stuffed with Grass-fed Beef
photo by recipe author

 

Servings: 7-8
Preparation Time: Approximately 1 hour

Heat oven to 400° F.

Rinse poblano peppers and coat in 2 tablespoons coconut oil. Place in casserole dish (side by side) and place in oven, turning over when outside becomes “roasted” and skin begins to blister. Once both sides are roasted, remove from oven to cool. (Should take about 10-15 minutes per side.)

Meanwhile, cook beef with 1 tablespoon coconut oil, chopped onion, one chopped poblano, and 1 teaspoon cumin powder. Cook until beef is done and onions and peppers are tender.

When baked poblanos are cool enough to touch, slice lengthwise on one side, leaving in casserole dish. Remove the stem and seeds, and scoop out any remaining seeds carefully with a spoon. Stuff each poblano with ground beef mixture, and top with grated cheese.

Using same pan that beef was cooked in, add remaining 2 tablespoons coconut oil and flour, stirring over low-medium heat. Add water, tomato sauce, chili powder, garlic and salt, stirring until chili sauce thickens. Pour sauce over beef and cheese stuffed poblanos. Cook another 15 minutes.

Remove from oven to cool slightly before serving. Garnish with olives, fresh avocados, and sour cream, if desired.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

Bison Veggie Chili

Bison Veggie Chili
Bison Veggie Chili
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 1 tablespoon coconut oil
  • 1 pound ground bison
  • 1/2 cup carrots, finely diced
  • 1/2 cup zucchini, finely diced
  • 1/2 cup celery, diced
  • 1/2 cup bell pepper, diced
  • 1/2 cup onion, diced
  • 2 large tomatoes, diced
  • 1/4 cup tomato paste
  • 1 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne powder
  • salt and pepper to taste
  • shredded cheese, optional
  • fresh chopped cilantro, optional

In a large stockpot, heat coconut oil. Add in bison, carrots, zucchini, celery, bell pepper, onion and tomatoes. Cook over medium-low heat for about 20 minutes or until meat is cooked and vegetables are soft.

Add in tomato paste, chili powder, paprika, cumin and cayenne. Stir and cook for another 5-10 minutes.

Remove from heat, ladle into bowls and top with shredded cheese and fresh cilantro, if desired.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Coriander Meat Patties

Coriander_Meat_Patties
Coriander Meat Patties
photo by recipe author

 

Servings: 4
Preparation Time: 10-15 minutes

  • 1 pound ground beef or bison
  • 1 pastured egg, beaten
  • 1 garlic clove, minced or pressed
  • 1 teaspoon ground coriander
  • 1 teaspoon Himalayan pink salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon coconut oil

Combine all ingredients except for the coconut oil, and mix well. Shape into 4 equal patties.

Heat coconut oil over medium heat and fry patties about 2 minutes per side, or to desired doneness.

Drain on paper towels.

Note: Mixture can be prepared one day ahead and stored in the fridge. Bring to room temperature about 10 minutes before frying.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

Savory Meat and Cabbage Curry

Savory_Meat_and_Cabbage_Curry
Savory Meat and Cabbage Curry
photo by recipe author

 

Preparation Time: 30 minutes
Servings: 2-4

Heat the coconut oil in a skillet over medium heat.

Sauté the onions until soft and translucent, about 5 minutes. Add the meat and sauté until browned. Add the curry powder, salt, black pepper to taste, and mix well. Add the cabbage, mixing well.

Cover the skillet and cook until cabbage softens, 5-7 minutes, stirring occasionally.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!