Rice

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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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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Chocolate Coconut Peanut Butter Balls

Chocolate Coconut Peanut Butter Balls

Photo by Ann M Huddleston

1/2 cup creamy peanut butter of your choice
1/4 cup crunchy peanut butter of your choice
1/4 cup honey or brown rice syrup
1 cup oat flour, you can grind your own oats or you can even grind half and use half oats or all oats
1/3 cup coconut flour – you can also use shredded low-moisture unsweetened coconut and grind it
3/4 cup chocolate chips
1 teaspoon coconut oil

Mix peanut butters, honey or brown rice syrup, oat flour and coconut flour until it forms a dough-like consistency.

Add more peanut butter or flour to get the right consistency.

Roll into balls – size of your choice and put on foil.

Melt the chocolate chips with coconut oil – if you want to have the Peanut Butter Balls completely covered with chocolate, double the chocolate and coconut oil. To not completely cover the balls, use a table spoon and drizzle chocolate on each ball until you get the amount of coverage you’d like. To completely cover them, throw the balls in the chocolate and remove with spoon- cool on foil. Refrigerate if your house is hot but let warm up a bit before eating.

Recipe submitted by Ann M Huddleston

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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 Blueberry Buckwheat Pancakes

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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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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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