Some coconut
oil tastes more «coconutty» than others.
Not exact matches
If you want to fit in to that Calgary neighbourhood it helps if you're married, voted conservative, earn
more than a half million annually and have a
taste for champagne — the denizens there drink
more than twice as much bubbly than the national average (no doubt toasting their good luck to be part of the
oil patch).
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or
more, to
taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable
oil 1/4 cup lime juice Water
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or
more to
taste 1 cherry pepper or another hot pepper to
taste — seeded 1 - 2 garlic cloves (optional, if you like a
more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive
oil 1 teaspoon sea salt freshly ground black pepper — to
taste ripe, chilled watermelon — cut into bite - size pieces
1 tbsp coconut
oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water,
more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and white pepper to
taste
Definitely an oily
taste but as you said, you're trying to eat
more coconut
oil.
Use coconut
oil for a
more pronounced coconut
taste.
Follow the basic recipe instructions on top, using a simplified and
more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1 cup canned crushed pineapple (1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup vegetable
oil, 1/4 cup sugar, salt and pepper to
taste.
You can also make it with virgin olive
oil, but it will be richer,
more yellow, and have a stronger
taste.
Next time I would probably add
more water as the sauce was a bit thick for my
taste, and I might look for alternatives to all the
oil to pull the points down.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive
oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or
more to
taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
At the end, the balls looked beautiful and golden, but wherent chewy inside (i like chewy) and
tasted like olive
oil more than anything.
Soup 2 tablespoons olive
oil 2 pounds carrots, peeled, thinly sliced 1 large onion, finely chopped 4 regular or 6 small garlic cloves, peeled and smashed 1 tablespoon finely chopped or grated ginger, or
more to
taste (it could easily be doubled) 4 cups vegetable broth 1/4 cup white miso paste, or
more to
taste
You really can alter it to
taste too, you might like
more oil rather than a splash of water, or
more of the tart apple cider vinegar over the mains.
2 tbsp olive
oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper,
more to
taste juice of 1/2 lime
30 ml 1.5 tbls olive
oil (+
more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground black pepper, to
taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for
more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive
oil Mushroom Filling - olive
oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to
taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
In addition to the fabulous wines our area has to offer you can also indulge in anything from ziplining, olive
oil tasting, beer, spirits, cheese, food pairings, and much
more.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut
oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or
more to
taste) Salt to
taste, if needed Preheat a sauce pan over medium heat.
2 medium leeks 1 tablespoon butter 2 tablespoons olive
oil 1 tablespoon water 1/2 teaspoon salt, or
more according to your
taste few twists of freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
2 tablespoons olive
oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme —
more to
taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
Otherwise they
tasted good — looking forward to trying again & for
more recipes with coconut flour &
oil, I follow South Beach diet eating so I love finding new recipes!
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive
oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add
more to
taste if needed) 1 tablespoon water salt, to
taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus
more to
taste 1 tablespoons sunflower
oil 1 small bunch of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus
more to
taste
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive
oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or
more to
taste, used in increments Fresh finely ground black pepper to
taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
* 6 medium onions * 2 tablespoons olive
oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or
more to
taste), plus
more for garnish * 1 teaspoon curry powder, or to
taste * pinch or two of cayenne pepper, or to
taste
For the avocado pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive
oil 1/4 cup water (
more as needed to thin sauce) Salt and pepper to
taste
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4 teaspoon of salt (or
more to
taste) pepper 1/4 cup of extra virgin olive
oil
For those who are trying to eat
more coconut
oil in their diets but have trouble with the
taste or texture, here are a few of the ways we consume it without the
taste or texture becoming too overpowering:
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1 teaspoon extra virgin olive
oil 1 heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus
more to
taste
3 tablespoons extra virgin olive
oil one orange, zest and juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves garlic, minced 1/2 teaspoon fine grain sea salt, plus
more to
taste 2/3 cup toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4 cup thinly sliced radishes 3 tablespoons fresh marjoram 1/3 cup crumbled goat cheese
The other two flavors will be a little bit
more dry in texture, but they still
taste amazing and I'd rather have a little bit of a difference in texture than add
oil, which does not have great caloric or nutritional bang for your buck.
Taste, adjusting seasoning as necessary with
more salt,
oil, vinegar, or pepper if desired.
If you love the
taste of olive
oil, choose a robust, full - flavored one for a
more intense
taste.
I blended the dressing in my mini-food processor and drizzled in olive
oil until I acheived a
more balanced
taste.
Add up to 1/4 cup of olive
oil, to your
taste and texture preferences — the
more oil you add, the silkier the pâté will be.
250g / 9oz cooked chickpeas 1 tbsp Truffle
oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive
oil (possibly extra virgin), and extra for garnish 1/4 cup (
more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to
taste
1 clove garlic 1/2 packed cup fresh italian flat leaf parsley 1/4 packed cup fresh mint leaves 1/2 teaspoon lemon juice 1/8 teaspoon salt, plus
more to
taste 2 teaspoons nutritional yeast pinch pepper 1/4 cup + 2 tablespoons extra virgin olive
oil 1/4 cup salted pistachio nutmeats
RECIPE NOTE: I don't like using molasses in this recipe because it has a very strong
taste and color, both of which I end up having to overcome with
more food coloring and
more flavoring
oil.
Frankly, I find this allows me to use coconut
oil more often since it has virtually no
taste.
If you like the overall
taste about 90 % and just want something to take off the edge, you can add a little bit (A LITTLE BIT) of sesame
oil to give it a
more rounded profile.
Add a little
more olive
oil, sprinkle with salt to
taste.
When I was at the International Food Bloggers» Conference in September, I attended a session given by California Olive Ranch to learn
more about olive
oil and
taste the oils in their product line.
I've just started using cacao butter and I think it's even
more delicious than coconut
oil in this recipe because it makes it
taste even
more chocolaty!
1 small shallot, chopped 1 tablespoon raspberry wine vinegar * 2/3 cup walnut halves or pieces 6 ounces fresh raspberries 1/4 teaspoon sea salt, or
more to
taste 1/4 cup plus 2 tablespoons extra virgin olive
oil
1 tbsp olive
oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt,
more to
taste 1/2 tsp black pepper,
more to
taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Oh, the Vegan Mayo in the book that's on this sandwich is so delicious and diabolically simple that it's worth the purchase of the book alone: you'll have no
more guilt over eating
oil - laden store bought vegan mayo, but you'll also stop pretending that blocks of tofu seasoned with lemon juice and pureed, or the non-fat vegan mayo versions
taste anything like real mayo.
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch of crushed red pepper flakes Sea salt and fresh cracked pepper to
taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive
oil,
more if needed
2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable
oil cooking spray 2 tablespoons olive
oil 1 large onion, chopped 1 to 3 cloves garlic (
more or less to
taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive
oil, for serving
You don't
taste the coconut flavor and the
oil is
more heart healthy than butter.