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!!
I started researching ways to use coconut oil for pets when our cat went crazy trying to eat food from our plates
every time I cooked with coconut oil.
Not exact matches
I have been buying my organic extra virgin
coconut oil online in 1 gallon pail because I use it all the
time for
cooking, baking & beauty care along
with other goodies like hemp seeds, organic almonds, etc..
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.
Recipe and photo by Emma Frisch Prep
Time: 20 minutes Cook time: Not including the rice — About 35 - 45 minutes Yield: About 30 croquettes Allergens: eggs Ingredients: Ghee — 2 tablespoons, melted (substitute with melted coconut oil) Leeks — 3 cups, finely chopped Mushrooms — 3 cups, minced Brown rice — 4.5 cups pre-cooked Parmesan -LSB-
Time: 20 minutes
Cook time: Not including the rice — About 35 - 45 minutes Yield: About 30 croquettes Allergens: eggs Ingredients: Ghee — 2 tablespoons, melted (substitute with melted coconut oil) Leeks — 3 cups, finely chopped Mushrooms — 3 cups, minced Brown rice — 4.5 cups pre-cooked Parmesan -LSB-
time: Not including the rice — About 35 - 45 minutes Yield: About 30 croquettes Allergens: eggs Ingredients: Ghee — 2 tablespoons, melted (substitute
with melted
coconut oil) Leeks — 3 cups, finely chopped Mushrooms — 3 cups, minced Brown rice — 4.5 cups pre-cooked Parmesan -LSB-...]
This was my first
time cooking with both millet and
coconut oil; however I was confident it would work simply because it was a Smitten Kitchen recipe.
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.
I
cook with coconut oil all the
time!
If this is the first
time you are
cooking with coconut oil, don't be concerned if it is solid, this may just be because it's cold.
You can either
cook the veggie burgers in a skillet
with a little refined
coconut oil until crisp on both sides (on medium heat for about 5 minutes per side), or bake in a 350F oven for 40 minutes, flipping the patties half - way through the
cooking time (this is the method I chose).
Sometimes I'm eating really «clean»
with eggs and broccoli
cooked in
coconut oil, while other
times I'm being a little naughty
with a fat guac burger.
1 tablespoon cod liver
oil daily, (mixed
with water or a little fresh juice) 2 8 - ounce glasses whole milk daily, preferably raw and from pasture - fed cows 4 tablespoons butter daily, preferably from pasture - fed cows 2 or more eggs daily, preferably from pastured chickens Additional egg yolks daily, added to smoothies, salad dressings, scrambled eggs, etc. 3 - 4 ounces fresh liver, once or twice per week Fresh seafood, 2 - 4
times per week, particularly wild salmon, shellfish and fish eggs Fresh beef or lamb daily, always consumed
with the fat Oily fish or lard daily, for vitamin D 2 tablespoons
coconut oil or 1/2 cup
coconut milk daily, used in
cooking or smoothies, etc..
I have been using it just occasionally for
cooking as I am accustomed to using olive
oil and thought I would try transitioning a bit at a
time to
coconut oil so I am not greatly familiar
with using
coconut oil at all.
I came looking for your link up — I'm
cooking with coconut oil all the
time now - working to get healthy - I have a linky on Tues called Kids in the Kitchen - I'll be back thurs & weekly to link w you and learn more — I hope you will link w us to help teach our readers about whole food as well (no kiddos required in pics - we just think it's cute)
I would just like to add that I have been a fairly heavy drinker over the last 7 years and have eaten butter,
coconut oil and olive
oil and abstained from canola and other seed oils where ever possible (most the
time the resteraunt
cooks with seed oils because its economical).
i forgot to mention — I did my first 36 hour «fast» (I ate some vegetables
cooked in beef fat / broth but no protein)
with coconut oil, and it was the first
time I was successful fasting!
3/4 C.
Coconut flour 1/4 C.
Coconut Oil - melt and cool 1/4 cup Fresh squeezed lemon juice 1/4 Teaspoon salt One teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first
time cooking with this flower.
With plenty of
time to wait before you get to sample your delicious Balinese creation, the
cooking classes often offer the chance to chat to the locals, make simple offerings, speak to the rice farmers and learn about authentic
coconut -
oil processing — until it's
time to dig in!