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Coconut Entrée Recipes

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!

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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!

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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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Since ancient times, salt has been the principal source of income for people living in those remote regions. Because food preserved in salt retains its nutritional properties for several months, Himalayan people use it to keep fish and meat all year long. They also use it as a currency in trading. For centuries, once a year in springtime, the Himalayan people have been transporting the salt to the Nepalese valleys for trade. Heavily burdened yaks carry the salt, traveling along narrow sloping paths, often these paths have been carved in cliffs. Once they have arrived at their destination, the salt is traded for cereals, which is the staple of the diet for these Himalayan salt traders. It is easy to understand why salt has always been so precious for mankind.

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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!

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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.

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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!

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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!

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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!

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