Sauté shrimp and onion in 1 tablespoon coconut oil until shrimp are just becoming opaque. Stir in curry paste and cook for one minute.
Stir in tomatoes, lime juice, and fish sauce. Heat to boiling. Simmer for one minute.
Stir in 1/2 cup coconut milk and basil. Heat over low heat until hot. Set shrimp mixture aside and keep warm.
In a saucepan, combine all the rice ingredients. Heat to boiling, and then reduce heat to low. Simmer about 15 minutes or until rice is tender. Serve shrimp over coconut rice.
Bring coconut milk, oil and water to a slow boil. Add rice and dried coconut, bring back to a boil then turn heat down to simmer and cover with a lid leaving a small opening to vent. Stir briefly after 10 minutes.
Continue cooking until rice is tender and done; add more water/coconut milk if needed. Fluff rice and serve.
Goes great with seafood.
Tip: If you want to make this into desert add 6 teaspoons of organic sugar when bringing the coconut milk and water to a slow boil.
Have you checked out Tropical Traditions’ newest product? It’s eggs, soy free eggs at that! Head on over to Grass Fed Traditions and check them out, just click here.
I know what you’re thinking.
Eggs? Seriously? But…won’t they all break during the shipping process?
Nope! We’ve tested (and then tested some more) and the eggs don’t break. The shells are thick and the eggs are very well packaged. But if some do break, Tropical Traditions will gladly refund or reship.
Have I mentioned how amazing these eggs taste?
I think “yum” and “delicious” don’t even begin to describe them.
When you cook them up into scrambled eggs or into an omelet for breakfast, you just can’t help but notice how rich the orange color of the yolks are, and what a bright, cheerful yellow they remain even when cooked. They won’t turn into a tired, pale white-ish yellow when cooked.
Honestly, I think the word that describes them best is flavorful. They’re not bland and on the tasteless side, making you want to load them with something like ketchup to give them some contrasting pizzazz.
With these you appreciate the subtle yet rich, almost delicate creamy flavor. All they really need is some salt and pepper and butter with a bit of coconut oil to bring out and accent the buttery flavor. But if you really like ketchup on your eggs, then be my guest. Drown them all you like. The tang will accent the creaminess even more.
To showcase these high quality eggs make the Mushroom & Red Pepper Mozzarella Omelet recipe below. It’s delicious, cheesy, fluffy and buttery. Enough said.
Mushroom & Red Pepper Mozzarella Omelet
Mushroom and Red Pepper Mozzarella Omelet
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Heat the butter and 2 tablespoons of coconut oil over medium heat in a large skillet until butter begins to bubble. Sauté the mushrooms with a sprinkle of Italian seasoning and garlic powder until caramelized and browned. Remove to a bowl and set aside.
Meanwhile, whisk the eggs and egg yolks together and season to taste with salt and pepper. Add another tablespoon of oil to the pan if needed and heat to a high heat.
Pour egg mixture into the pan. Lift the edges up as it’s cooking and allow the uncooked egg mixture to flow underneath. Flip omelet over to cook on other side.
Spread the mushrooms, red pepper and cheese on half of the omelet, reserving a little bit of the pepper and cheese to garnish the top. Fold over in half and transfer to a serving plate. Garnish and eat.
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Roasting a chicken is easier then you think (if you’ve never made one before). The recipe I have for you today is simple, but it makes one really tasty chicken.
The key is in the basting and roasting. The recipe starts off on high heat, but after a few minutes it comes down to allow the chicken to roast slowly, locking the juices in and resulting in a moist, tender, juicy chicken. Depending on how large the chicken is this will take 1-2 hours to roast, or more. The oven will have something to say about it too.
Basting the bird during the roasting helps it stay moist throughout, especially in the white meat area, as that tends to cook quicker and dry out faster. At first you’ll only have the oil and butter to baste the chicken with, but after about 15-20 minutes or so the chicken will start oozing drippings, perfect for basting back on.
And about the oils, am I sure that’s not too much? YES! It’s not. I like it that way. You will too. The butter and oil infuses so much buttery flavor into the chicken, as well as making the skin turn a crisp, golden brown. Watch the video. You’ll see.
If you want to, cube a few potatoes and roast them with the chicken.
If you want to make gravy though, don’t add potatoes. Potatoes are extremely greedy and gulp all the drippings down. They won’t spare you very much in the way of drippings, if any at all.
So what are you waiting for? Check the video out for a step by step tutorial and make this for your next dinner, along with a side of rice, popovers, or potatoes. I’d do the popovers. They’re perfect for soaking up any extra gravy.
Remove the giblets and wash the chicken in warm to hot tap water and dry thoroughly. Liberally season the cavity with salt and pepper. Stuff with the onion, celery, and garlic.
Brush melted butter and coconut oil all over chicken and season with salt, pepper and garlic powder. Place in a roasting pan or a 9×13 glass baking pan.
Roast for 11 minutes at 425 degrees F. Reduce the heat to 350 degrees and baste the chicken. Roast for 1 hour or until juices run clear when pricked between the leg and thigh. Baste chicken with pan juices every 10-15 minutes or so, but stop basting around the last 10 minutes. You can increase the temperature to 375 degrees F during the last 1/2 hour or so if you need to “hurry” it up.
Pour pan juices into a small saucepan and add chicken stock or water. Adjust richness by adding more or less stock/water. Make a slurry by adding the corn starch to the water and whisk into the gravy to reach the desired consistency. Add more if needed. Add more stock if needed and whisk and boil until gravy has thickened. Serve with the roasted chicken.
Heat coconut oil in a large pan and sauté onion until opaque.
Crumble the bison sausage into the pan and sauté until brown. Add mushrooms and zucchini, sauté for 2 minutes. Set aside.
Beat eggs, milk, salt and pepper together.
Grease baking dish with additional coconut oil. Layer shredded potato and sautéed sausage mixture. Pour the egg and milk mixture on top. Bake for 35 minutes.
After baking sprinkle the mozzarella cheese on top. Bake for 5 more minutes or until the cheese has melted.
Prepared by Sarah
Shilhavy
Photos by Jeremiah Shilhavy
This pizza crust is really, really good. Even if you’re not gluten intolerant but love pizza, you’ll want to try it.
Just let me warn you: you can’t change any of the ingredients. That means every bit of cheese has to stay in as will the rest of the stuff. Why all the cheese? It’s the binder; the “flour” if you will. But don’t let the amount of cheese in the crust take anything away from the toppings. You’ll still need the same amount on top as you would any other pizza.
It’ll be easier if you use parchment paper in the recipe, but if you don’t have any on hand, that’s okay. Just brush or spray on a generous amount of the non-stick spray recipe I have below.
All that’s left is to watch the video below for a step by step tutorial and make this for an easy lunch or dinner today!
Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.*
Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper.
Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.
Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.
Recipe submitted by Lauren, Fort Myers, FL
*If you don’t have any parchment paper on hand mix together 1 cup minus 2 tablespoons of water and add 2 tablespoons of olive oil. Pour into a spray bottle and shake vigorously. Spray or brush unto baking sheet to coat generously.
Beat eggs in a medium sized bowl. Mix in milk and garlic.
Add remaining ingredients and beat into the milk mixture. The dough will be thinner in consistency then regular dough (more like a batter). Add just a bit more coconut flour if needed. The dough needs to be spreadable and thin but not extremely liquid-y like pancake batter.
Spread thinly and evenly on a pizza pan or cookie sheet lined with greased parchment paper (parchment paper is a must require!! This sticks terribly!).
Bake for 12-20 minutes in preheated oven. Crust is done when fully cooked through and bottom edges begin to brown.
Remove crust from oven and turn over. Carefully peel parchment paper from the bottom of the crust and place crust back on parchment paper with the bottom side up.
Top your pizza with sauce and whatever else you would like. Bake for another 5-10 minutes, depending on the toppings.
Beat egg whites until soft peaks form. Separately, beat egg yolks until foamy. Fold together, along with melted butter, milk, honey, salt, and vanilla. Whisk in coconut flour, cocoa powder and baking powder. Stir in chocolate chips.
Heat a pan coated with needed amount of palm shortening or coconut oil. Spoon 1/4 cup of batter onto the pan. Allow to cook for 3 minutes or so and carefully flip. Allow to cook for 2-3 minutes more or until cooked through. Repeat with remaining batter.
Serve with toppings such as peanut butter, maple syrup, and whipped cream, and top with additional chocolate chips. Makes about 9 pancakes.
