Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
Thursday, March 19, 2015
Coconut Beef CrockPot Recipe
Day 225.
I bought some really cheap stew meat the other day, and played around with a few different coconut and curry recipes to make a coconut beef. I was concerned that the meat wouldnt tenderize as much as I would like--because I needed to cook it on high in 4 hours, instead of low for 8. I didnt need to worry. The meat was tender and infused with a great coconut creamy flavor.
The Ingredients.
--1-2 lbs stew meat
--1 yellow onion, cut in chunks
--1 can coconut milk
--1 juice from one lime
--2 T of butter (optional. I used it, but dont think it needs it next time)
--2 cloves chopped garlic
--2 tsp brown sugar
--1 tsp curry powder
--1/2 tsp ground coriander
--1 tsp cumin
--1 1/2 T chili paste (or 1-2 tsp red chili flakes)
--1 inch piece of ginger, peeled and grated
The Directions.
I used a 6qt Smart-Pot for this dish. Anything 4qt and up will work.
If using, put butter into crockpot, and turn it on to begin to melt. Add meat, lime juice, and coconut milk. Follow with the onion and garlic. Add the brown sugar and all the spices. Grate the ginger. Toss meat a bit in the liquid and spices to coat.
Cover and cook on high for 4 hours, or on low for 8.
The coconut milk will be yellow from the curry, and will separate a bit. A quick stir will turn it all creamy again.
Serve over white or brown rice.
The Verdict.
I liked this a lot. So did the kids, Adam, and my in-laws. We will most definitely make this again. Although it looks like there are a lot of ingredients, dont be intimidated. Once you find all the spice bottles, it comes together really quickly. This can easily be assembled the night before. Like always, if you are going to use a crock straight from the fridge, let it sit on the counter for a bit to warm up before plugging in. You arent supposed to "shock" the crock.
Wednesday, March 11, 2015
Indian Spiced Slow Cooker Red Lentil Soup Recipe with Spinach and Coconut Milk Vegan Gluten Free
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| We swooned over this Indian-Spiced Slow Cooker Red Lentil Soup with Spinach and Coconut Milk |
I know some of you are going to take one look at the title of this recipe and veto it because you think the Indian spices, the red lentils, or the spinach is just not going to appeal to you. But that would be truly sad, because the entire time we were making this easy slow cooker soup, Jake and I just couldn't stop tasting it and remarking on how good it was! Admittedly Jake is an Indian food lover, and I'm a fanatic for red lentils, but still we're pretty picky about what we consider to be "blog-worthy" and this delicious soup more than made the cut. If you're not vegan you might like it with a dollop of fat-free Greek Yogurt, and I loved it with a generous squeeze of lime.
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Sunday, March 8, 2015
Fresh Figs with Raw Almond Butter and Coconut
Dried Figs Cant Compare
Growing up in an Italian American home, I was often presented with dried figs for dessert. I couldnt imagine why anyone would eat these things. They were difficult to chew and the hard seeds made them unpalatable. I swore that I would never make my children suffer through a dessert like this.
As a young adult, I went to visit my friend Isabella who lives in Rome. After dinner, she served a bowl of beautiful, fresh figs. It took some convincing, but I tried one and immediately fell in love. I could hardly believe that this was the same fruit that I so disliked in its dehydrated form. It instantly became by favorite fruit but unfortunately I realized that they were not that easy to find.
Since figs are extremely perishable, the ones in the store are pretty expensive and dont always look fresh. To avoid this problem, I began planting my own fig trees where possible. I encourage you, if you live in a warm climate, to plant a fig tree. Ive had luck growing them in Texas and California. Figs grow easily and come in many varieties. My favorite is the Kadota fig which has a green skin and usually produces late in the summer and early fall. Since my husband and I just moved to a new home, one of the first things we did was plant a "Janice" fig, which is a seedless Kadota. I anxiously await the first harvest. Calimyrna figs are also light skinned. Dark skinned figs include black mission and brown turkey figs.
Figs and Almonds, a Wonderful Pair
Todays simple dessert combines the distinct flavors and health benefits of fresh figs and raw almonds. Figs are a good source of dietary fiber. Many people fail to meet the minimum daily requirement of 25+ grams of fiber, vital in the prevention of heart disease, cancer, diabetes, diverticular disease and other health issues. Ive often thought that if a person could do one thing to improve their health, they should eat lots of fiber from fresh foods and whole grains (not just high fiber cereals). Figs are also a good source of potassium and manganese. Potassium helps regulate water and acid-base balance and is important in regulating blood pressure. Manganese is important in the metabolism of carbohydrates and amino acids. It supports bone health, blood sugar balance and energy production. Almonds are also a very good source of manganese as well as vitamin E. Vitamin E is an important antioxidant and difficult to get from a raw food vegan diet. Its also a good source of protein and magnesium. Magnesium is key for the proper functioning of muscles and nerves. It also supports energy production.
If you have a fig tree or are lucky enough to have a neighbor with one, you can make a tray of these and serve them at a party. They make wonderful "finger food".
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Fresh Figs with Raw Almond Butter and Coconut [serves 4]
4 large fresh figs, split in half vertically
4 teaspoons raw almond butter
4 teaspoons raw, unsweetened, shredded coconut
Spread almond butter on top of each fig half. Sprinkle shredded coconut over the almond butter. Arrange on a plate and serve.
Per serving: 86.6 calories, 3.6 g fat, .8 g saturated fat, .4 g cholesterol, .7 g protein, 13.3 g carbohydrates and 2.5 g of fiber.
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