Sentences with phrase «do you cook coconut»

Because I know nothing about healthy... yet... this is probably going to be a dumb question... but... how do you cook coconut?

Because I know nothing about healthy... yet... this is probably going to be a dumb question... but... how do you cook coconut?

Not exact matches

If you pre boil the lentils in water for 15 minutes and then add the coconut milk and the rest of the ingredients it'll be cooked within an hour so you don't have to wait 2 to 3 hours.

It couldn't be easer to make too, all you have to do is slice up the veggies, cook them with coconut oil for ten minutes and then mix them in with some buckwheat noodles, dried herbs, tahini, lemon juice and tamari.

We didn't have brussels sprouts so used frozen spinach, and served it with basmati rice cooked in coconut milk and water as we didn't have black rice.

Just made do I put them in a baking tray about 11/2 inches thick and still cook 4 45 mins and what do I use to line it grease proof paper, that I don't have can I just put coconut oil to grease pan

Yes almond would be great, I haven't cooked that much with coconut flour so can't say for sure but I don't see why not!

Add the prawns and coconut milk and cook, uncovered, over medium heat until the prawns are done, about 15 minutes.

I boiled the sweet potatoes separately until fork - tender and in another pan did the spices, coconut milk, tomatoes, olives and lentils and simmered it until the lentils were cooked and then mixed in the cooked sweet potatoes towards the end.

how long did you cook spices, coconut, lentils, etc?

Very mild in flavor the way it was, so next time I will probably do 1.5 - 2x of everything for a more intensely flavored rice, and I think I will cook the rice with coconut milk instead of water to up the coconut flavor.

I am using your techniques for cooking the chicken thighs, but instead will do a coconut curry sauce with tomatoes and peppers So excited!

Coconut milk is my preferred dairy alternative, which I use sometimes for cooking, or at other times when we have done elimination diets and are avoiding dairy.

The sauce, of which there is plenty (I like a little chicken with my sauce), is built from tomato and yogurt (no coconut milk this time) though I did accompany with a coconut infused brown basmati (just add 1 Tbsp of coconut oil to the rice while cooking, works like a charm), the boys love it too.

I use it for cooking, but don't want all my food to taste like coconut.

(Coconut oil on the other hand is a whole other kettle of fish and I personally don't cook with high amounts of it).

I cooked it for 30 minutes and would recommend leaving out the coconut milk and the mushrooms after pressure cooking so they don't get too mushy and the coconut milk will curd.

The method of cooking is ditto though there is the difference of coconut milk and fried onions in the Malabar version (which I normally don't do — lazy reasons!)

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

After setting the cooked kale aside, I added the tempeh (my wok didn't need extra oil), the maple syrup, coconut aminos & liquid smoke.

I've cooked and baked with the refined coconut oil before with excellent results (I don't at all like coconut flavor), but the other night I accidentally used the virgin stuff in a spaghetti recipe and ICK!

didn't melt the coconut oil, just incorporated it with a fork and did not have any problem with ammonia smell or it not being cooked through.

After you are done cooking the quinoa, place it into a large bowl (while it is still warm) and stir all of the ingredients other than the coconut into it.

1/2 cup berries or unsweetened cherries (nutrition stats done with blueberries) 1 large handful (1 ounce) spinach 1/4 cup unsweetened almond milk or kombucha 2 T. chopped nuts (nutrition stats done with pecans) 2 t. finely shredded unsweetened coconut 1/2 cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)

I didn't think that would really affect how it cooked (I just used a bit of coconut oil to grease the pan), just how it stuck to the pan and came out easier.

Add the garlic and cook for another 2 minutes, then add the squash, chopped serrano chili, and coconut milk (if you're using regular coconut milk, skim off the cream on top - don't throw it away, you'll need it later; if you're using light coconut milk, add all the contents from the can).

People do, however, claim significant weight loss by using coconut oil in cooking and ingesting the therapeutic dose everyday (without changing other things about their diets).

I've been super interested in incorporating coconut oil into my cooking and have been trying to find different ways to do so but didn't think of granola!

I want some lemon grass i want to cook it in some rice with coconut water instead of water with some scallions on top does nt that sound good.

Five Spice Apple Braised Whole Chicken (inspired by Fit Daffy's Chinese Poached Chicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat cooking oil of your choice — just don't use vegetable / seed oils!)

I think it's the first time I've cooked with coconut flour and it didn't end badly.

I didn't know what to expect actually, while cooking this curry, the aroma of kaffir lime and coconut flavour filled the whole house... very delightful and mouthwatering.

I don't have a picture of the perfectly delectable Coconut Shortbread Cookies from 6 By 6 Klinger Cooking.

Hahaaa... I agree as I had to cook my still VERY moist banana nut loaf for over 1.5 hrs when the original recipe called for your typical 1 hr... The darn thing just didn't want to dry up... But I ended up removing it from the cooling oven after I came back from running errands and even though still «wet», it tasted awesome... I was looking for a recipe that called for coconut flour as I thought that might improve on the absorption capability and came across your recipe... sounds perfect!

Otherwise, either one is fine for hair, face, or cooking — it just depends on whether you enjoy the coconut smell / taste (if you do, using the virgin oil is fine).

To note — on stainless steel cook wear, you do need to oil the pan (I used a little coconut oil — otherwise, not a fun experience trying to flip).

My food doesn't taste like grapes when I cook with it, and had assumed the same was true for coconut oil.

What benefit does cooking the oats, almonds and coconut add?

The only thing I did different was use red lentils which speeded up the cooking time and added a little coconut milk near the end.

You can use this in cooking and stir - fry, as desired, however, it will not melt in the same way that the coconut oil does.

I put the coconut milk, pineapple juice and water in the rice cooker with two cups of long grain brown rice and I needed to add about 1/4 cup of water and reset it because I didn't have quite enough liquid.

When cooking or mixing coconut oil with other foods, like chocolate in this case, do you still get all the health benefits from the coconut oil?

I've never used coconut milk when cooking... does it not give the dish a coconut flavor?

I did make a classic rookie mistake, as this was my first time cooking with coconut oil; I waited too long when I added the melted coconut oil into the eggs and milk, that when I went back to add the dry ingredients the oil and gone back to solid form!!

Secondly, coconut sugar loves to burn — it doesn't handle like normal sugar — and I found that you have to throw out the regular sugar cooking temperatures and opt for the cold water testing method to get them right.

Cook the minced onions with the coconut oil and / or butter gently over low heat until tender; do not brown.

Note that the tart may take a bit longer to cook if you do use the coconut milk.

It's weird, I don't like coconut flavor all that much but I enjoy cooking with coconut oil.

A last note, if you have not tried coconut oil for cooking at high heat, you will be pleasantly surprised at how well it does.

Immediately transfer the coconut to a small plate so it doesn't continue cooking.