Coconut Entrée Recipes

Coconut Mushroom Soup

Coconut Mushroom Soup
Coconut Mushroom Soup
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Heat a sauce pan and add coconut oil. Add garlic and onion. Saute for a minute, then add salt, mushrooms and sugar.

Saute on low heat till the onions and mushrooms are cooked. Add thyme and flour. Mix well and then add the chicken stock.

Bring to a boil and cook further for 7-8 minutes. Add coconut cream concentrate and mix well.

Blend the soup using a hand blender or in a blender jar.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your recipes and photos here!

 

Omega-3 Salmon Patties

Omega-3 Salmon Patties
Omega-3 Salmon Patties
photo by recipe author

 

Servings: 20+ patties
Preparation Time: 30-40 minutes

  • (1) can wild caught salmon (14.75 ounces)
  • 2 tablespoons minced garlic
  • (1) stalk scallions, chopped
  • 2 extra large organic eggs
  • 1-2 teaspoons olive oil or coconut oil
  • half lemon, squeezed
  • 2 tablespoons ground flax
  • dry herbs and spices of choice
  • coconut oil for frying

Heat enough coconut oil in a pan for frying, on medium high heat.

Mash salmon on a plate. Mix in the garlic, scallions, eggs, 2 tablespoons olive or coconut oil, lemon juice, flax and herbs and spices of choice.

Scoop salmon balls (I used a cookie scoop) into the pan and flatten with a fork. Fry for 5-7 minutes or until golden brown. Flip and fry until fully cooked.

Transfer onto a plate and serve warm!

Note: Apple cider vinegar-crushed garlic cloves pairs well with this as a dipping sauce!

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

Stir Fried Beef and Asparagus in Orange Sauce

Stir Fried Beef and Asparagus in Orange Sauce
Stir Fried Beef and Asparagus in Orange Sauce
photo by recipe author

 

Servings: 4
Preparation Time: 20-30 minutes

  • 2 tablespoons coconut oil, divided
  • 1 pound flank steak, cut thinly across the grain into bite-size pieces
  • 1 pound organic asparagus, woody stems removed
  • 1 onion, halved and sliced
  • 2 teaspoons grated or minced fresh ginger
  • 2 cloves garlic, minced
  • 2-3 medium organic oranges
  • 2 teaspoons non-GMO cornstarch or arrowroot
  • Himalayan salt & freshly ground pepper, to taste

In a wok or skillet, heat 1 tablespoon of the coconut oil over high heat. Add the beef and stir fry about 4 minutes. Remove beef and set aside.

Cut the asparagus on the diagonal into 2-inch pieces. Add the remaining 1 tablespoon of coconut oil to the wok along with the asparagus and onion. Stir fry until tender-crisp, 4-5 minutes. Add the ginger and garlic and stir for 1 minute.

Return the beef to the wok, along with any accumulated juices. Reduce heat to medium.

Squeeze 2/3 cup of juice from the oranges into a measuring cup. Grate 1 tablespoon orange zest and add this, along with the cornstarch or arrowroot, to the cup. Whisk until smooth and add to the wok. Cover and cook about 2 minutes, or until the sauce has thickened slightly.

Add the salt and pepper to taste. Serve over rice.

Stephanie from Rio Rancho, New Mexico won $50 for this recipe and photo! Submit your recipes and photos here!

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!