Coconut Entrée Recipes

Chicken Adobo

Chicken Adobo with organic brown rice and broccoli

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6-8
Preparation time: 5 minutes

3 tablespoons coconut oil
1 whole cut up chicken
1/2 cup coconut water vinegar
1 tablespoon Worcestershire sauce*
8 cloves garlic, chopped
30 grams ginger, chopped
1/2 cup organic fermented soy sauce
3 bay leaves
Salt & pepper, to taste

Melt coconut oil over medium heat in a large pan. Fry chicken lightly on both sides.

While chicken is frying whisk all the remaining ingredients together. Pour over chicken.

Place a lid on the pan and simmer the chicken for 30 minutes. Turn over once and simmer for another 30 minutes or until done.

Serve with rice and vegetables and garnish with spring onions if desired.

* Can eliminate if gluten free is needed, or find gluten free version.

Recipe courtesy Marianita Shilhavy

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Grass-fed Lamb Curry Stew

Grass-fed Lamb Curry Stew with coconut oil served with brown rice and cilantro

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This is a mild lamb curry. If you make it again, you can add more heat (cayenne pepper) gradually to your taste.

3 – 4 tablespoons Virgin or Expeller-Pressed Coconut oil
1 1/2 medium yellow onions, finely chopped
1 tablespoon fresh minced ginger
4 cloves garlic, cut into strips
1 teaspoon curry powder, or to taste
3/4 cup red wine
14.5 ounce can diced tomatoes (or 3 fresh tomatoes, diced)
1 1/2 – 2 pounds lamb stewing meat
1/2 pound lamb bone (optional)
3/4 teaspoon cumin
1 1/4 teaspoons coriander
1 teaspoon paprika
3/4 teaspoon cumin
1 1/4 teaspoons coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper or more, to taste (optional)
1 teaspoon garam masalla (optional)
salt

Heat the oil in a Dutch oven or large pot and add chopped onion. Sauté the onion gently so that it becomes translucent but not browned. Add ginger, garlic, curry powder, half the wine and the entire can of tomatoes, with liquid.

Lower heat and let the sauce cook gently on low heat until the oil rises to the surface. Add lamb and remaining wine, and the first amounts of cumin, coriander and paprika.

Cover and simmer on lowest heat, stirring every 30 minutes or so and checking if more water is needed.

After 1 1/2 – 2 hours, add rest of cumin, coriander, and paprika.

Cook until lamb is very tender. If using garam masalla, add it at the end of cooking; turn off heat and cover pot.

Serve with basmati rice and chutney.

Recipe submitted by Simi, Los Angeles, CA

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Borek

Börek made with grass-fed ground beef and organic coconut oil recipe photo

Börek made with grass-fed ground beef and served with goat’s milk yogurt and vegetables

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Börek (sometimes spelled “borek” or “burek”) is a “meat pastry” dish that is popular in Turkey. This is a slightly adapted version (no feta cheese) that is great for our grass-fed ground meats (beef and bison).

Servings: 4-6

Preparation time: 12 minutes

3 tablespoons coconut oil
1 medium white onion (chopped)
1 lb ground beef or ground bison
1/2 teaspoon garlic powder
Salt and pepper to taste
5 sheets filo dough
3 eggs
2 tablespoons water

Preheat oven at 375 degrees F.

On a large pan sauté onion with about 3 tablespoons coconut oil. After 1 minute add ground meat, garlic, powder, salt and pepper. Sauté together till the meat becomes lightly brown. Set aside.

In a medium bowl beat the eggs and water together to make an egg wash. Set aside.

Grease the bottom and sides of a large baking dish with additional coconut oil. Place half of one filo dough sheet into the baking dish to cover bottom, leaving the other half overlapping the side. Brush with egg wash and lay the other half on top. Brush the top with more egg wash and repeat with 1 more sheet (lay half on top, brush with egg wash, lay other half on top, brush with egg wash). This should give you 4 layers of the filo dough from two sheets, with each sheet folded over to make the 4 layers. This makes your base before adding the layers of ground meat.

Spread out about one third of the cooked meat on top of this base. Take another sheet of filo dough and place half of the sheet on top of the meat and brush with egg wash. Lay the other half on top and brush with egg wash again. Top with about another third of the ground meat and then repeat this again to make three layers of ground meat from 3 sheets of filo dough, with the last folded-over filo sheet serving as the “top.”

Bake in preheated oven for 30-35 minutes or until the top is golden brown.

Brush borek with coconut oil once done. Loosen the edges with a butter knife for easy cutting and serving. Cut into squares.

Serve with yogurt and vegetables as side dish. Enjoy!

Submitted by Marianita Shilhavy

Gluten Free Coconut Fried Fish

Gluten Free Coconut Fried Fish with Organic Brown Rice and Lemon Wedges

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Fresh or thawed frozen bluegill fillets (or other fish of choice), as needed
1/2 cup coconut flour
Coconut Oil, as needed
Salt, to taste
Freshly ground black pepper, to taste
Fresh lemon wedges

Dredge fish fillets in coconut flour.

Heat oil (approximately 3 tablespoons per 4 fillets) in frying pan over medium heat. Fry fish until browned and flaky, turning over once or twice. Season with salt and pepper while frying.

Serve fish immediately and squeeze lemon juice over fillets. This is delicious! Enjoy!

Note: fish will absorb all the coconut oil.

Recipe submitted by Betsy, West Bend, WI

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Gluten-Free Pizza

Gluten Free Pizza

Gluten Free Pizza Crust – no toppings

Prepared by Sarah Shilhavy
Photos by Jeremiah Shilhavy

Makes 2-4 servings

gluten free pizza crust (see recipe)
pizza sauce
whole milk organic mozzarella cheese, shredded
sliced mushrooms
sliced olives
parmesan cheese

Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.

Prepare the pizza crust (see recipe).

Spread pizza sauce on crust and sprinkle with a little mozzarella cheese on. Add mushrooms and olives and top with more mozzarella and parmesan cheese.

Broil pizza for about 2 minutes or until cheese is melted and bubbly. Slice and serve.

Submitted by Sarah Shilhavy

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Gluten Free Fried Chicken

Gluten-free Fried Pastured Chicken served with
Bhutanese Red Rice and broccoli.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy

Marinade:

1/4 cup soy sauce
1/4 cup coconut water vinegar
1/4 cup lemon juice
1/2 teaspoon ground black pepper
1/4 cup water

1 whole cut chicken
1/2 cup coconut flour
1/2 cup tapioca flour or cornstarch
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 eggs
Coconut oil*, for frying

1 day or 1 hour in advance: Whisk all marinade ingredients together and pour into a large zip lock bag. Set aside.

Wash the chicken then pat dry. Place the chicken in the bag containing the marinade and refrigerate for 1 hour or overnight.

Preheat the oven to 375 degrees F.

After the chicken has marinated combine the coconut flour, tapioca flour, garlic salt and ground black pepper in a small bowl. Beat the eggs and set aside.

Dip each piece of chicken in the eggs and dredge to coat in the flour mixture. Repeat until all pieces are coated.

In a large frying pan heat the needed amount of coconut oil at medium heat. Lightly fry the chicken for about 3 minutes on each side.

Transfer the chicken to a jelly roll pan or cookie sheet and bake it for 35-45 minutes or until chicken is fully cooked.

Serve with steamed vegetables as side dish.

*You may also combine the coconut oil with half palm shortening to avoid overheating the oil and smoking.

Posted by Marianita Shilhavy

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Coconut Barbecue Pizza

Coconut Barbeque Pizza Recipe Photo. Photo by Jeremiah Shilhavy, all copyrights reserved. Prepared by Marianita Shilhavy.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy

2 1/2 cups wheat flour
1/2 cup coconut flour
1 teaspoon salt
1 1/4 cups lukewarm water
2 teaspoons active dry yeast
3 tablespoons virgin coconut oil, melted
1 tablespoon brown sugar

Toppings (amounts as desired):

Coconut oil
Barbecue sauce
Cooked lamb or other meat of choice, chopped
Sliced mushrooms
Chopped tomatoes
Mozzarella cheese, shredded
Parmesan cheese, shredded
Salt & pepper to taste, if needed

In a medium bowl mix flour, coconut flour, and salt. Set aside.

In a large bowl stir 1/2 cup lukewarm water, yeast, oil and sugar, let stand until foamy.

Stir in the remaining 3/4 cup water. Add flour mixture.

Mix together and form into dough. Knead the dough on a floured surface until smooth and elastic.

Form the dough into a ball. Place ball into a bowl greased with extra coconut oil and turn once to coat. Cover with a damp towel and let it rise in a warm place until double in size, about 30-45 minutes.

Once dough has risen punch down gently and roll out to desired shape and thickness. If using a large cookie sheet grease sheet with palm shortening and roll dough out on the sheet to cover.

Brush dough with coconut oil. Spread the barbecue sauce on and sprinkle with a bit of mozzarella cheese. Add remaining toppings of choice and top lastly with parmesan cheese.

Pre-heat oven at 425 degrees and bake for 15-25 minutes or until golden brown and the cheese is bubbly.

Enjoy!

By Marianita Shilhavy

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Coconut Blueberry Buckwheat Pancakes

stock photo

1 cup coconut flour
1 cup buckwheat flour
6 teaspoons baking powder
1 teaspoon salt
1 cup blueberries (frozen or fresh)
2 eggs, beaten
2 cups milk (I sometimes use 1 cup milk and 1 cup yogurt for fluffier pancakes).
1/4 cup brown rice syrup
1/3 cup coconut oil, melted

Sift all dry ingredients together. Toss in blueberries.

Whisk all wet ingredients (except 2 tablespoons coconut oil) together and combine dry and wet ingredients. Mix only until all dry ingredients are moist.

Add 2 tablespoons coconut oil to fry pan or griddle. Spoon or pour batter in desired amounts. Cook until bubbles form, turn to finish cooking.

Serve with desired toppings (I like applesauce). Enjoy!

Recipe submitted by Patricia, Royal Palm Beach, FL

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