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Coconut Entrée Recipes

Herb Roasted Pastured Thanksgiving Turkey

Mmmmm….look at that. Just look at it.

Organic Pastured Free-Range Herb Roasted Thanksgiving Turkey recipe photo
Organic Pastured Free-Range Herb Roasted Thanksgiving Turkey
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Looks good, doesn’t it? Would you believe me if I told you it was super simple and easy to make and that your oven is gonna do practically all the work?

Well it’s true.

All you do is defrost the turkey, spend about 10 minutes (maybe more, if you like to take your time) prepping it, then you pop it into the oven and let it roast away for a good 3 hours. And then, you brush a little coconut oil all over and devour the best tasting turkey EVER. But that’s just my opinion. I won’t tell you what to think, but I’m sure you’ll agree anyway. You have to get one of Tropical Tradition’s pastured turkeys though; if you don’t….well, then I can’t guarantee that this recipe will give you a turkey like the above picture.

Still don’t believe it? Watch the video here:

See how quick that was? Even first-timers can make this! Look no further for the perfect Thanksgiving turkey recipe. You’ve found it already.

Happy Fall!
Sarah:)

Herb Roasted Pastured Thanksgiving Turkey

This recipe was developed using Tropical Traditions’ organic pastured free-range turkey raised on Cocofeed. Turkeys raised on Cocofeed have more saturated fat than turkeys raised on a soybean-based feed. Soy-fed turkeys are higher in polyunsaturated fats.

Servings: 15
Preparation Time: 10 minutes

Preheat oven to 325 F degrees.

In a small bowl mix the oregano, rosemary, thyme, black pepper and salt.

Remove the gizzards and neck from the completely thawed
turkey.

Using your fingers and hand, gently loosen the skin of the
turkey around the breasts and thighs. Do it very gently to avoid breaking the
skin. Rub the spice mixture underneath the skin of the turkey and into the breasts and thighs.

Place the cut garlic, onion, and lemon inside the turkey.

Put the turkey on the middle oven rack. Place a pan underneath turkey on the rack below to catch the drippings.

Roast for 3 hours. The turkey is done when an instant read thermometer reads registers 165 degree when it is inserted to the thickest part of the thigh.

Melt coconut oil and brush all over the turkey and let rest for at least 10 minutes before carving. Enjoy.

Note: It will take 3 days to completely thaw a frozen turkey in the refrigerator (the best way to thaw a turkey).

Recipe courtesy Marianita Shilhavy

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Gluten-free Vegetarian “Mexican” Lasagna

Gluten free Vegetarian Mexican Lasagna recipe photo
Gluten free Vegetarian Mexican Lasagna
Photo by recipe author

Servings: 8-10

Preparation Time: 15 minutes

  • 1 onion
  • 1 jalapeño
  • 1 green pepper
  • 2 tablespoons coconut oil
  • 1/2 cup frozen corn
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 9 6-inch corn tortillas
  • 1/2 cup salsa
  • 16 oz organic refried beans
  • 8 oz shredded cheese
  • Cilantro for garnish

1. Slice onion, jalapeño and green pepper. Sauté in coconut oil in large saucepan over medium heat until softened but still slightly crisp, 5-7 minutes. Add frozen corn and heat through. Season with ground cumin and salt. Remove from heat.

2. Preheat oven to 375 degrees.

3. Using 8×10″ pan, cut 3 tortillas to cover bottom of pan. In small bowl, combine salsa and refried beans. Spread beans over tortillas and top with half of the cheese.

4. Top with another layer of tortillas and green bean/onion mixture. Top with final layer of tortillas and remaining cheese.

5. Bake, covered with aluminum foil for 20 minutes. Uncover and continue baking another 10-15 minutes until top is golden brown.

Serve topped with cilantro.

Recipe submitted by Tammy, Union City, TN

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Slow Cooker Lamb Roast

Slow Cooker Lamb Roast recipe photo
Slow Cooker Lamb Roast
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Combine salt, rosemary and black pepper in a small bowl.

Using a sharp knife, make small slits all around the lamb roast and stuff each slit with a garlic half. Rub the herb mixture all over the roast.

Pan sear the roast on all sides. Remove from heat.

 

Add the coconut oil to the slow cooker pot. Place the roast inside and pour the wine over it.

Cook at low temperature for 5-6 hours.

Serve with mashed potatoes or steamed rice.

Enjoy.

Recipe courtesy Marianita Shilhavy

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Coconut Rice Fritters

Coconut Rice Fritters recipe photo
Coconut Rice Fritters
Photo by recipe author

Servings: 2 1/2 dozen fritters
Preparation time: 30 minutes

  • 1 1/2 cup cooked long grain rice
  • 1/4 cup warm water
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon honey
  • 1 cup organic unbleached all purpose flour
  • 1/4 cup coconut flour
  • 3 eggs, beaten
  • 2 tablespoons coconut oil
  • 1 tablespoon powdered sugar

Place the rice and warm water in a mixing bowl and mash the rice. Add the baking powder, salt, nutmeg and honey and mix well. Mix the two flours together, then, alternately add the flour and eggs to the rice mixture. Mix until smooth.

Heat the coconut oil in a large fry pan. Drop the rice mixture by level tablespoons into the hot oil. Cook 4 minutes on each side or until golden brown.

Transfer to paper towels and let them dry. Sprinkle with powdered sugar.

Recipe submitted by Pat, Jackson, WI

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Gluten Free Yam Pancakes

Gluten Free Yam Pancakes recipe photo
Gluten Free Yam Pancakes
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Makes about 6 pancakes
Preparation Time: 15 minutes

  • 1 medium yam, peeled
  • 1 or more eggs
  • 1 teaspoon red onion, chopped
  • freshly ground black pepper
  • virgin coconut oil
  • salt

Use the coarse section of a grater to grate the yam into a bowl. Take a small handful and squeeze hard to remove any excess juice. Return the grated yam to the bowl.

Add 1 whole egg and mix to blend. If the mixture looks a little dry, add one more egg yolk. It should look a little creamy, like cole slaw, but it should not be dripping with egg liquid. Add onion and pepper.

Heat a large skillet and add enough coconut oil to cover the bottom. When oil is hot but not smoking, drop a forkful of yam mixture into the skillet and flatten with a fork.

Fry until brown and crispy; flip and fry on other side. Regulate heat so that oil does not smoke and add more oil if necessary.

Repeat until all the yam mixture is used. It’s ok if the pancakes are touching in the skillet.

Drain on paper towels if desired. Salt to taste.

Note: It’s best not to re-use the oil for a second batch because the oil develops an unpleasant odor. It’s best to use two separate skillets, or wash and dry the skillet after use.

Recipe submitted by Simi, Los Angeles, CA

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Coconut Flour “Tortillas”

Coconut Flour Tortillas recipe photo
Coconut Flour Tortillas
Photo by recipe author

Servings: 1 tortilla
Preparation Time: 2 minutes

Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.

Fill with cream, berries, enchilada filling – anything you like!

These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!

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

Recipe submitted by Brandon, Dallas TX

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Garden Fresh Coconut Oil Stir Fry

Garden Fresh Coconut Oil Stir Fry recipe photo
Garden Fresh Coconut Oil Stir Fry
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 10 minutes

  • coconut oil, as needed
  • 1 pound cooked chopped meat (chicken, steak, etc)
  • 2 eggs
  • 2 carrots, sliced bias
  • 2 celery stalks, sliced bias
  • 1 bunch kale sliced in strips
  • 2 bunches collard sliced in strips
  • 3 cups cooked jasmine rice
  • organic fermented soy sauce

Heat the oil in a large frying pan over medium heat.

Stir fry the meat until browned (or just until heated through). Add eggs, stir to break up while cooking. Add carrots, fry until very slightly tender. Stir in celery and cook slightly.

Add chopped kale and collards, fry a few minutes before adding rice, frying and stirring for approximately 5 – 8 minutes. Serve with organic fermented soy sauce.

Recipe submitted by Chrissy, Highland, NY

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Gluten Free Coconut Flour Crepes

Gluten Free Coconut Flour Crepes recipe photo
Gluten Free Coconut Flour Crepes
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 3 minutes

  • 1 cup coconut milk*
  • 1/4 cup milk
  • 3 eggs
  • 1/4 cup coconut flour
  • 2 tablespoons tapioca flour
  • dash of salt
  • coconut oil for griddle or pan

    Mix all wet ingredients together then add all dry ingredients. Mix until there are no lumps.

    Spoon onto greased pan or griddle to about 6″ in diameter. Batter is runny, so they will be very thin. Coconut flour always takes a while to cook. Flip when the top appears dry. These are quite fragile, so flip carefully. But, they are well worth the effort.

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

    Recipe submitted by Sharla, Nampa, ID

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