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Potatoes

Shrimp and Veggie Coconut Curry

Shrimp and Veggie Coconut Curry
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  • 2 tablespoons coconut oil
  • 1 medium onion, sliced
  • 1 clove garlic, crushed
  • 1 medium zucchini, cut in 1 inch sticks;
  • 1 medium yellow squash, cut in 1 inch sticks;
  • 7 – 14 oz coconut milk*
  • 1 – 2 tablespoons curry powder
  • 0.75 – 1 pound peeled shrimp

Heat coconut oil in a skillet and add onion, garlic, and vegetables. Sauté to the desired consistency. Add curry powder and coconut milk.

Add shrimp last and cook until pink. You can sauté the veggies a little less if you want to cook down the coconut milk and let the sauce thicken.

Serve alone or with a small side of rice or baked sweet potato.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Brandon, Austin, TX

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Sunday Cottage Fries

Sunday Cottage Fries
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  • 3-4 gold potatoes, cubed
  • 1-2 tablespoons coconut oil
  • Salt & pepper
  • 1/2 cup freshly shredded parmesan cheese

Cube potatoes. Rise and dry then set aside.

Heat coconut oil in pan, add rinsed and dried potatoes cubes, add salt and pepper to taste. Allow to brown on all sides.

During the last few minutes top with parmesan cheese and allow to melt. Do not stir. This gives potatoes a tangy and unique taste.

Recipe submitted by Jini, Sandia, NM

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Coconut Mashed Potatoes

Coconut Mashed Potatoes
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Rich and ooooooooo sooooooo yummy!!!! And healthy too!!

  • Approximately 2 pounds of your favorite mashing potatoes, do not peel
  • 1/4 cup coconut oil
  • 2 tablespoons butter or ghee
  • 1 cup coconut milk*, room temperature
  • Salt and pepper to taste

Steam the potatoes until very soft. Mash the potatoes (peel and all) and the oil and butter with a mixer or a potato masher until smooth. Add the coconut milk and salt and pepper and continue to mash until all is mixed.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Tammy, Cape Girardeau, MO

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Coconut Flour Smothered Steak

Steak comes out fork tender! Serve with rice or mashed potatoes.

Preheat oven to 325 F.

Cut bottom round steak into several small serving sizes. Pound with a meat tenderizer for several minutes. Dredge in coconut flour (with salt and pepper added) and fry in palm or coconut oil in a large cast iron skillet. Brown on both sides and remove.

Whisk 1 tablespoon coconut flour into hot water or broth. Pour into cast iron skillet and cook over medium heat until it begins to thicken (add or decrease amount flour or broth for desired amount or consistency). Be sure to scrape up the meat bits and juices from the steak.

Place steak back into skillet with gravy and add enough water to cover meat. Place sliced onion over top and other vegetables if desired. Cover and place skillet in oven. Bake for 1 1/2 – 2 hours, add more water if needed.

Recipe submitted by Kay, Mustang, OK

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Fragrant Lamb “Stewp”

Fragrant Lamb Stewp
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A “stewp” is a cross between a stew and a soup. With this recipe, you can have it either way. You can also add the salt either at the table or while cooking.

  • 2-3 tablespoons virgin coconut oil
  • 1 1/2 pounds lamb stew meat, in 1.5 inch cubes
  • About 1/2 pound lamb bones
  • 1/2 large yellow onion, sliced
  • Coconut flour (optional, if you want a stew rather than a soup)
  • 2 large cloves garlic, cut into matchsticks
  • 1 rib celery, cut into 1 inch pieces
  • 2 small carrots, cut into 1 inch pieces
  • 2 tomatoes, diced
  • 2 medium red potatoes, diced
  • Black pepper, to taste
  • 1 or 1 1/2 tablespoon red wine vinegar
  • 2 bay leaves
  • 1 1/2 cups water
  • 2 teaspoons paprika, divided
  • 2 teaspoon cumin, divided
  • Salt, to taste
  • Coconut flour, as needed

Heat coconut oil in a large skillet (if you want to dirty an extra pan) or Dutch oven. Trim fat off lamb stew meat and add to pot. Add lamb bone.

Brown the meat and bone for a few minutes, stirring to get as many surfaces as possible cooked. Add remaining ingredients EXCEPT for the second teaspoon of paprika and cumin, the salt and coconut flour.

Cover pot tightly and bring to a boil, then set heat as low as possible. The stewp must simmer gently the entire time and NOT BOIL. After about an hour, add additional paprika and cumin. Cook gently until meat is tender, stirring a few times. DO NOT BOIL.

Check the thickness of the soup/sauce and add coconut flour if desired to thicken to desired consistency.

Also add water if desired or if you add extra vegetables, such as green beans. The smaller amount of wine vinegar gives the dish a subtle tartness. Add more to taste.

Recipe submitted by Simi, Los Angeles, CA

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Twice Baked Coconut Sweet Potatoes

Preheat oven to 400 F degrees.

Wash potatoes and then pierce several times with a fork. Rub with coconut oil. Bake in preheated oven for about 45 minutes, or until done.

Cut top 1/3 off potatoes. Scrape out the meat of the potatoes into a medium bowl, leaving about 1/4 inch of meat on inside of potato to create a bowl. Scrape out lid also. You can discard the lid or snack on it. Mix potato meat with the butter and goat cheese. Add salt and pepper to taste.

Fill potato shells with the mixture. Sprinkle with coconut if using. Bake in 350 degree oven for 20 to 30 minutes, until slightly browned on top.

Recipe submitted by Jeanette, Nolensville, TN

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Coconut Flour Gravy

Coconut Flour Gravy
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Heat coconut oil over medium heat until it begins to slightly boil. Add coconut flour all at once and stir constantly until dark brown – be careful not to burn it. Add water or broth all at once and bring to a boil using a whisk to combine the mixture into a smooth consistency. Cook at a low boil until desired consistency. Add salt and sesame oil and stir until oil is well mixed. Use your imagination for other seasonings.

Serve over mashed potatoes. YUMMY!!

If reheating leftover gravy, you may need to add more liquid.

Cheese Sauce Variation: after completing the above instructions, add ¼ cup cheese of your choice and serve over steamed broccoli or cauliflower.

Recipe submitted by Tammy, Cape Girardeau, MO

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Slavka Festive Sweet Potatoes

You will need a 2 to 3 quart skillet or pan with cover.

1. Cook onion (peeled, quartered, and thinly sliced) in Gold Label Virgin Coconut Oil, on medium heat, for one to two minutes, or just until they are limp.

2. Stir in with the onion, sweet potatoes (pealed and sliced 1/4 to 1/3 inch thick slices)

3. Add water, maple syrup, and nuts.

4. Stir and reduce heat to medium-low.

5. Cover tightly and simmer on medium-low, until potatoes are soft (about 30 minutes). You may use low heat, depending on your stove and the type of pan you use. (This recipe was made using a electric stove).

6. Mix and serve hot with a few chopped nuts sprinkled on top.

Serves 4 to 6

Note: You may need to add 1 Tbsp water during cooking to prevent sticking, depending on the type of pan you use. Thick bottom or cast iron pan works the best.

Recipe submitted by Slavka, Eagleville, PA

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