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Coconut Entrée Recipes

Fried Potato Cakes


Fried Potato Cakes Recipe photo

Fried Potato Cakes (photo by recipe author)

Servings: 24
Preparation Time: 20 to 30 minutes

Potato mixture:

  • 2 cups leftover cold mashed potatoes
  • 1 egg (if small eggs use 2)
  • 1 tablespoon coconut oil
  • 1/8 cup choice of milk or sour cream
  • 1-2 teaspoons fresh or dried chopped/flakes parsley
  • 1-2 teaspoons fresh or dried chopped chives
  • 1 cup flour*
  • 1/2 cup cornmeal

Flour coating #1: (step 1)

Mix and add to bowl or plate big enough to use. Set aside.

Milk bath: (step 2)

Mix together making sure the egg is mixed in well & use a bowl large enough to dunk potato cakes in. Set aside./p>

FFlour coating #2: (step 3)

Mix and add to bowl or plate big enough to use. Set aside./p>

Combine all the ingredients from the potato mixture and mix well; you want almost the consistency of play dough. If still to sticky or wet mix in more flour 1/4 a cup at a time.

Heat shortening in a large skillet. Shape a small amount of potato mixture to form a small ball and then smash it out flat – 1/4 to 1/2 inch thick, making it about the size of a cut tomato slice around.

With step 1 flour coating, and lightly coat potato cake and dunk in milk mixture, making sure to do this step fast but getting both sides wet.

Add potato cake to step 3 flour coating and press both sides into mixture making sure to cover well.

Add to hot palm Shortening to cook (depending on your stove you might need to cook on med, med/hi or hi) Make sure oils not to hot that it burns, you want the first side golden brown in about 2 to 3 minutes. then flip & cook another minute to 3 minutes, potato cakes are done when they float, we simply add them to a cookie sheet sideways as pictured.

*Flour recommendations: whole wheat, einkorn, or gluten free flour mixture.

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Egg and Sausage Muffins

 

Egg and Sausage Muffins Recipe photo

Egg and Sausage Muffins (photo by recipe author)

Servings: 12
Preparation Time: 25 minutes

  • 1/2 lb ground beef
  • 1/2 lb healthy chorizo or other sausage (or all ground beef)
  • 1 onion, chopped
  • 1 orange pepper, chopped
  • 1/2 cup finely chopped mushrooms
  • 2 cups fresh spinach, torn in to smaller pieces
  • 6 eggs
  • Pinch salt
  • 1/2 teaspoon aluminum-free baking powder
  • 6 tablespoons coconut flour

Preheat oven to 400º F.

Brown ground beef and sausage together in skillet. Add onion and pepper. When meat is almost browned, add mushrooms and spinach. Allow mixture to cool.

Beat eggs with salt and baking powder. Beat in coconut flour on low speed until it is all blended.

Add beef mixture, stir well.

Lightly oil muffin tins with coconut oil. Scoop mixture directly in the wells.

Bake for 10-15 minutes, until cooked through.

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Coconut Chicken Strips with Blackberry Mango Sauce


Coconut Chicken Strips with Blackberry Mango Sauce (photo by recipe author)

Servings: 4-6
Preparation Time: 30 minutes

Sauce:

  • 1/4 cup blackberries
  • 3/4 cup mango, diced
  • 1 small jalapeno, seeded and diced
  • 1 teaspoon organic fermented soy sauce
  • 1 teaspoon tapioca starch

In a bowl, combine milk and lemon juice. Add chicken strips into milk mixture and let sit for a few minutes.

In a separate bowl, combine remaining ingredients and mix well. Gently coat each chicken strip in dry mixture and place in a skillet to fry or on a greased baking sheet. Pan fry in olive or coconut oil or bake at 400 °F for about 20 minutes (turning halfway through) or until chicken is cooked through.

While chicken is baking, place sauce ingredients in a small blender. Blend until smooth and pour into a saucepan. Bring mixture to boil, stirring constantly and cook for about 10 minutes. Remove from heat and let sit for a few minutes before serving with chicken strips.

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Coconut Chicken Stroganoff


Coconut Chicken Stroganoff Recipe photo

Coconut Chicken Stroganoff (photo by recipe author)

Servings: 4 – 6
Preparation Time: 20 minutes

  • 2 tablespoons coconut oil
  • 1 pound chicken, chopped into bite sized pieces
  • 2 cups chicken broth
  • 2 chicken bouillon cubes
  • 8 oz cream cheese
  • 1/4 cup coconut flour

Cook chicken in coconut oil in skillet.

While chicken is cooking, place all remaining ingredients in a blender and blend just until smooth. Pour into a saucepan on medium heat and bring to a boil. Add cooked chicken to broth, salt to taste. Serve over rice or pasta.

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Gluten Free Tropical BBQ Pizza


Gluten Free Tropical BBQ Pizza Recipe photo

Gluten Free Tropical BBQ Pizza (photo by recipe author)

Servings: 8
Preparation Time: 20 minutes

Almond Flour Pizza Crust with Coconut Oil:

Our Tropical Toppings:

  • 1/2 cup BBQ sauce (I used a sweet & spicy Chipotle BBQ) – divided portions
  • 1 1/2 cups diced roasted chicken
  • 2 cups shredded mozzarella
  • 8 ounces chopped pineapple
  • 1/4 cup shredded coconut
  • 1/2 purple onion – finely diced or sliced
  • Handful of chopped cilantro, stems removed

Mix crust ingredients together to form a dough. Will look just a bit sticky at this point. That is expected. Just let it rest in the bowl for 10 minutes.

Preheat the oven to 350 degrees ºF.

Tear off two pieces of parchment paper just larger than your pizza pan or stone. Cut one piece to the round shape and size of the pan or stone and make that the bottom piece. Place dough between the two pieces of parchment paper and roll it until desired thickness. You might find it more of a pressing out with the rolling pin rather than rolling, but just roll it out to the size of the bottom parchment piece. I made mine in a 15? round pan which produces a thin crust that is plenty sturdy to handle lots of toppings.

Remove the top paper and discard. Trim the edges into a nice round crust, like you might a pie crust edge then transfer the crust, leaving it on the bottom paper, to a pizza pan.

Bake for 10-15 minutes until middle is firm, just barely beginning to hint at browning, before the crust is too crispy because it will cook more after topping added. Don’t overcook at this point.

Take out of the oven and top with your desired pizza toppings. We used these:

Add a very thin layer of your BBQ sauce, using a spatula makes this easier to spread and get it evenly to the crust edge. Then add the cheese – ours is 2 cups of good quality mozzarella. Next, mix the remaining BBQ sauce with your deboned and cubed roasted chicken. Then cover the top evenly with the BBQ chicken. Sprinkle with the shredded coconut, the drained pineapple bits, and the finely diced purple onion.

Put the pizza back in the oven for about 10-15 minutes – until hot and the cheese is beginning to brown and bubbling.

Top the cooked pizza with the fresh chopped cilantro and serve!

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Coconut Flour Lemon Blueberry Waffles

Coconut Flour Lemon Blueberry Waffles Recipe photo
Coconut Flour Lemon Blueberry Waffles
photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Preheat waffle iron to low heat.

Separate eggs, placing the yolks in a bowl and the whites in another.

Use a hand blender to whip egg whites until soft peaks begin to form. Set aside.

Combine applesauce, lemon zest, juice, vanilla and melted butter, mixing together with the egg yolks.

Sift in coconut flour and baking soda.

Fold in egg whites with the rest of the waffle batter being careful to not completely flatten the egg whites. Gently mix in blueberries.

Generously grease waffle iron with coconut oil or butter and drop a large spoonful of batter into the center. Do not fill iron completely with batter. Carefully remove waffles when they are done and repeat with remaining batter. (These waffles are very light so I suggest removing them carefully with a flat spatula).

Serve with a scoop of whipped cream or drizzle of maple syrup.

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Healthy Chicken Nuggets

Healthy Chicken Nuggets Recipe photo
Healthy Chicken Nuggets Recipe
photo by recipe author

Servings: 2-4 cups
Preparation Time: 15 minutes

1. Make the flavor mix: over medium heat melt butter and coconut oil with water, salt, pepper, parsley, and 1 teaspoon chicken seasoning. Depending on how much chicken you have you might need more or less of this. Set aside to cool.

2. Beat eggs, vinegar, milk and 1 tablespoon flavor mix together. Set aside. Mix coconut flour, einkorn flour, 1 teaspoon chicken seasoning and a pinch or two of black pepper together. Pour onto a plate. Set aside.

3. Add 1 cup chicken at a time to a food processor with 1 tablespoon of einkorn, 1/2 tablespoon flavor mix, 1/2 tablespoon milk, and red pepper. Blend until chunky (not too smooth). Empty into a bowl until all chicken has been mixed by repeating the process. Chicken mixture should be sticking but thick enough to hold together.

4. Work chicken into golf ball sizes, dunk first in milk bath coating all sides, then dunk in flour coating. Press down on nugget slightly to create a flatter nugget as you coat both sides. Set on a plate and repeat until you have enough to start cooking.

5. Heat palm shortening and coconut oil to medium-high heat. We prefer 3/4 palm shortening and 1/4 expeller pressed coconut oil for frying. Use just enough for nuggets to float. Slowly add nuggets to oil, enough to fill pan without crowding. Adjust heat as needed. After 1-2 minutes, flip nuggets with a fork and continue cooking until done.

6. Drain and cool nuggets. Serve with your favorite dipping sauce such as honey mustard, ranch, BBQ sauce, ketchup, etc. and enjoy!

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Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes Recipe photo
Oatmeal Buttermilk Pancakes Recipe
photo by recipe author

Servings: 4
Preparation Time: 45 minutes total

For Pancakes:

For Serving:

Pure maple syrup

Pastured butter

Measure the oats into a mixing bowl then sift the remaining dry ingredients into the bowl over the oats. Stir lightly to mix. Add the beaten eggs, melted coconut oil, vanilla extract, and buttermilk, then stir to mix. Allow batter to rest for 30 minutes. Stir gently.

Bake pancakes on a heated griddle greased with coconut oil or, for an additional layer of flavor, with pastured bacon fat. Cook until the bubbles that rise to the surface begin to break and edges begin to dry (about 3 minutes). Flip and bake another minute or so on the second side.

Serve with pastured butter and pure maple syrup.

This recipe can be mixed up the night before, refrigerated, then cooked in the morning. If there are leftovers, they freeze well between layers of wax paper. Reheat in toaster oven.

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