Fruit and Nut Granola

Once upon a time, my sister Janae sent me her delicious homemade granola recipe.  I've adjusted it here and there to make it my own and boy do we love it.  I actually hadn't made it in several years and finally made a batch last week.  My husband teased me about making way too much, then proceeded to devour about 3/4 of it within a week.  So yes, it makes a lot, but I wouldn't be too worried about that.  This stuff is great as a snack on it's own, or in a bowl with some milk, or our particular favorite way to eat it: on top of some fruity yogurt.  It is slightly sweetened, nutty, crunchy, and chewy.  And very adaptable--adjust to include whatever kind of nuts or fruit you want (dried cherries and apricot bits are especially good, or a bag of mixed dried fruit it a nice easy way to get some variety in there).

Fruit and Nut Granola

Number of Servings: makes about 8-9 cups of granola
Time to Prepare: 40 minutes

• 4 cups old fashioned rolled oats (not instant)
• 1 1/4 cups sliced almonds
• 1 cup chopped pecans
• 3/4 cup chopped walnuts
• 1/3 cup craisins
• 1/3 cup raisins
• 1/3 cup golden raisins
• 1/2 cup shredded coconut
• 1/4 cup brown sugar
• 1/3 cup applesauce
• 1 cup honey
• 1 tsp vanilla
• 1 tsp coconut extract
• 1 T cinnamon

Preheat oven to 300 degrees.  Mix oats, nuts, fruit, and coconut in a large bowl.

Mix brown sugar, applesauce, honey, vanilla, coconut extract, and cinnamon in a small bowl.  Pour over the oat mixture and stir well to combine.

Spread mixture on two ungreased baking sheets and bake for 30 minutes, stirring once or twice during baking.  (I also like to switch the pans halfway through so they both get time on the lower rack and the higher rack.)

Pour onto waxed paper sheets and allow to cool completely before storing.

Source: adapted from a recipe my sister sent me
Produce Used: Coconut

Thai Butternut Squash Soup

People really seem to love their orange vegetables with sugar added.  Sweet potatoes with marshmallows, carrots with honey, banana or butternut squash with brown sugar.  I don't know if it's just me, but I actually prefer my orange veggies to be savory.  I've tried several butternut squash soup recipes and they are always too sweet for my taste.  This soup, on the other hand, was refreshingly savory.  The kick of heat from the curry paste is a great departure from the usual syrupy sweetness of other soups and the subtle coconut flavor is a great touch.  And a side bonus, if you're into this sort of thing--replace the chicken broth with vegetable broth and you've got a vegetarian/vegan soup on your hands.

Thai Butternut Squash Soup

Number of Servings: 4
Time to Prepare: 55 minutes

• 18 oz peeled, seeded butternut squash, cut into 1" cubes
• olive oil
• kosher salt
• 1 small onion, diced
• 1 1/2 cups chicken broth
• 1 Tbsp red curry paste (if you're concerned about the spiciness start with less and add more to taste)
• 1 Tbsp lime juice
• 1 (13.5 oz) can coconut milk
• 1/4 cup sweetened, shredded coconut
• chopped cilantro

Preheat oven to 450 degrees.  Toss squash with olive oil and kosher salt.  Spread on a baking sheet and roast for about 35 minutes, until tender.

Heat 1 Tbsp olive oil in a saucepan over medium heat.  Add onion and saute until it just begins to brown.  Add the broth, roasted squash, and curry paste.  Bring to a boil, then reduce heat and simmer for 10 minutes.

Add the coconut milk and lime juice, then use an immersion blender to puree the soup until smooth.  Stir in the shredded coconut and serve garnished with a sprinkle of chopped cilantro.

Source: adapted from Everyday Reading
Produce Used: Butternut squash, onion, lime, coconut, cilantro

Coconut Curried Lentils

Do you eat lentils much?  You should!  They are high in protein, low in fat, and loaded with all sorts of vitamins and minerals.  Also, they're cheap and pretty shelf-stable so they are easy to keep on hand.  This recipe for curried lentils really makes them special, too.  It has a great earthy flavor to it, with a kick of brightness from the lemon and a hint of sweetness from the shredded coconut.  Also, it's vegetarian so if that's your thing (or the thing of somebody you're cooking for), this is a good, delicious way to get in that protein. 

Coconut Curried Lentils

Time to Prepare: 1 hour 20 minutes
Number of Servings: 8

• 2 cups dried lentils
• 1/4 cup coconut oil (or canola oil)
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 1 1/2 Tbsp freshly grated ginger
• 2 tsp mustard seeds
• 1 tsp turmeric
• 1/4 tsp cayenne pepper
• 2 cups diced tomatoes (can use canned or fresh)
• 1 (13.5 oz) can coconut milk
• 2 Tbsp lemon juice
• kosher salt
• black pepper
• 1/2 cup sweetened shredded coconut
• 3-4 Tbsp chopped cilantro

Rinse lentils and bring to a boil in a large pot of water.  Reduce to a simmer and cook, uncovered until tender, about 30 minutes (cooking time may vary depending on which type of lentils you use).

Meanwhile, heat the oil over medium heat in another large pot.  Add the onion and cook, stirring frequently, until soft and golden, about 15 minutes.  Reduce the heat if they are browning too quickly.  Stir in the garlic and ginger and cook for 1 minute.  Add the mustard seeds, turmeric, and cayenne and cook for another 2 minutes or until fragrant (the mustard seeds may start to pop so just watch out for that).

Stir in the tomatoes and coconut milk, reduce heat to low, and simmer until the lentils are done cooking.  Add lentils to the sauce and stir well to combine.  Simmer for 10-15 minutes to thicken.  Stir in lemon juice and season with salt and pepper to taste (start with about 1 tsp and go from there).

While the lentils simmer, put the coconut in a small saute pan over medium-low heat and toast, stirring frequently, until golden brown.

Serve the lentils over rice, sprinkled with toasted coconut and chopped cilantro.

Source: adapted from Foodess
Produce Used: Onion, garlic, ginger, tomato, lemon, coconut, cilantro

Coconut Cream Pie

Is it just me or are most coconut cream pies just not that coconut-y?  I feel like they are usually just a vanilla pudding with some coconut mixed in.  Meh.  That is seriously insufficient coconut flavoring.  But not to worry, this pie remedies all that.  Coconut milk plus coconut extract in the filling, and even a little kick of coconut flavor in the whipped cream.  Now THIS is a real coconut cream pie.  All you coconut lovers out there rejoice.  I know I did!  I made this delicious beauty for Thanksgiving (along with, literally, 8 other pies) and when "pie day" came around in March and I was only making one pie, I knew this was the one to choose.  Also, did I mention you make the custard in the microwave??  So fast and easy, no slaving over the stove...it is joyous.

Coconut Cream Pie

Time to Prepare: 2 hours 20 minutes (with pie crust already prepared)
Number of Servings: 12

• 1 (13.5 oz) coconut milk
• 1 1/2 cups half and half
• 2 eggs plus 1 egg yolk, beaten
• 3/4 cup sugar
• 1/2 cup cornstarch
• 1/4 tsp salt
• 2 cups sweetened flaked coconut, divided
• 1 tsp coconut extract
• 1 pie crust, cooked and cooled (use your favorite recipe or keep things simple and buy it premade)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp coconut extract

Combine coconut milk, half and half, eggs, egg yolk, sugar, cornstarch, and salt in a large microwave-safe bowl and whisk well.  Microwave on high for one minute, then stir.  Continue microwaving in one minute intervals, whisking in between, until a thick custard has developed (about 7 minutes).  Stir in 1 1/2 cups of the flaked coconut, as well as 1 tsp coconut extract.

Pour custard into cooled pie shell.  Refrigerate for 2 hours, until completely cooled.

Spread remaining 1/2 cup coconut in a medium skillet and toast over low heat, keeping an eye on it and tossing it regularly so it doesn't burn.

Whip heavy cream until soft peaks form.  Add powdered sugar and 1 tsp coconut extract and whip until stiff peaks form.

Spread whipped cream on top of custard and sprinkle with toasted coconut.

Produce Used: Coconut
Source: slightly adapted from Mom on Timeout

Unfried Ice Cream

This tasty ice cream has a flavorful, crispy outside that is reminiscent of fried ice cream, but with out the complications and mess of frying.  The cinnamon and honey make it more like Mexican fried ice cream than Asian, but you could really serve this after any meal and nobody is going to complain. You'll need some time for freezing between steps, so make sure to plan ahead, but rest assured that the hands-on time is pretty minimal.  The toasted marshmallows on top are a fun little addition, and the way the outside gets crispy while the inside is warm and gooey is completely awesome, but you can definitely leave this off and just do the ice cream--still delicious.

Unfried Ice Cream

Number of Servings: 6
Time to Prepare: 2 hours 10 minutes

• about 6 cups vanilla ice cream
• 2 cups corn flakes, crushed
• 1/3 cup shredded coconut
• 3/4 tsp cinnamon
• 1/3 cup honey
• toasted coconut flavored marshmallows (optional)

Scoop 6 round balls of ice cream (about 1 cup each).  Place on a tray and freeze to harden (about 1 hour).

In a small bowl, combine corn flakes, coconut, and cinnamon.

Place the honey in a small bowl and warm just until easily pourable.

Roll each ice cream ball in the honey, then in the corn flake mixture.  Return to the tray and let harden in the freezer again.

Using a creme brulee torch or your gas stove, toast the marshmallows then stick on a toothpick and poke into the top of the ice cream ball.  Serve.

Source: adapted from a recipe I got in one of my cooking classes in college
Produce Used: Coconut

Chicken Coconut Kurma

Back in our college days, my favorite restaurant to go to was an Indian place called the Bombay House.  They had this incredible coconut kurma that was easily one of my favorite dishes.  Ever since I've started making my own Indian food, I'm been wanting to try a coconut kurma and finally made it happen.  And let me tell you, this was a winner.  It is definitely a part of our regular repertoire now.  I was a little nervous about the raisins in it at first (I don't really love raisins), but I decided to give it a shot and it was so worth it.  The little punch of sweetness they add to the kurma is the perfect balance to the the savory spiciness of the sauce.  Also, there is some planning ahead required for the marinating time, but after that it is quick and easy so what's not to love?

Chicken Coconut Kurma

Number of Servings: 6
Time to Prepare: 2 hours 30 minutes

• 4 chicken breasts
• 1 cup sour cream
• 1/2 tsp salt
• 1/2 tsp coriander
• 1/8-1/4 tsp cayenne
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp cumin
• 2 Tbsp butter
• 1 small onion, diced
• 2 tsp minced garlic
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• 1/8-1/4 tsp cayenne
• 1/2 tsp garam masala
• 1 tsp salt
• 1 tsp coriander
• 15 oz can diced tomatoes
• 15 oz can coconut milk
• 1/2 to 3/4 cup cream
• 1/2 cup cashews
• 1/3 cup raisins (golden raisins if you have them)
• chopped cilantro
• shredded coconut

 Cut the chicken into 1" pieces.  Place in a ziploc bag with sour cream, 1/2 tsp salt, 1/2 tsp coriander, 1/8-1/4 tsp cayenne, 1/2 tsp turmeric, 1 tsp garam masala, and cumin.  Refrigerate for anywhere from 2 to 24 hours.

In a large saute pan or a dutch oven, cook the chicken over medium high heat for 4-5 minutes on each side, until no longer pink in the middle.  Remove to a plate and set aside.

In the same pan, melt the butter over medium heat.  Add the garlic and onion and cook for 1 minute.  Add the ginger, 1/2 tsp turmeric, 1/8-1/4 tsp cayenne, 1/2 tsp garam masala, salt, and 1 tsp coriander.  Cook and stir for 1 minute.

Stir in tomatoes (including liquid), coconut milk, cream, and raisins.  Bring to a boil and let simmer for 10 minutes until thickened.

Stir in the chicken and cashews, then add salt and pepper to taste.

Serve over hot, cooked rice and garnish with chopped cilantro and shredded coconut.

Source: adapted from Mattawa Mum
Produce Used: Onion, garlic, cilantro, coconut

Overnight Coconut French Toast

If you've followed this blog much at all, you've probably noticed I'm no health nut.  I do try to feed my family generally healthy meals, but here and there I throw in a guilty pleasure.  Something that you can't even pretend is healthy but that is so tasty you decide it doesn't matter.  Enter this french toast.  Obviously you could have it for breakfast (and it's an easy breakfast since you prep it the night before), but we usually end up doing breakfast-for-dinner.  Make sure you do the coconut buttermilk syrup--it really just puts it over the top.

Overnight Coconut French Toast

Number of Servings: 8
Time to Prepare: 8 hours 45 minutes

• 1 loaf French bread, cut into 1" cubes
• 8 eggs
• 1 (15 oz) can cream of coconut
• 1 1/2 cups milk
• 1 cup sweetened, shredded coconut
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup buttermilk
• 1 tsp baking soda
• 1 1/2 tsp coconut extract

Coat a 9x13 pan with cooking spray.  Spread bread cubes evenly in the pan.

In a large bowl, whisk together eggs, cream of coconut, and milk until thoroughly blended.   Pour over the bread cubes and press the bread down to coat.

Cover the dish with plastic wrap and refrigerate overnight (or for at least 8 hours).

When ready to bake, remove the pan from the fridge and remove the plastic wrap.  Preheat the oven to 350 degrees.  Sprinkle the shredded coconut over the top of the bread cubes.  Bake for 30-35 minutes.

While the french toast bakes, combine the butter, sugar, and buttermilk in a medium saucepan over medium heat.  Cook and stir until the sugar is completely dissolved.  Remove from heat and add baking soda and coconut extract, stirring to combine.  (It will foam up because of the baking soda reacting with the acid in the buttermilk....don't worry, that's normal.)  Serve over warm French toast.

Source: Chef in Training
Produce Used: Coconut

Indian-Style Broccoli

We love Indian food around here (or at least Indian type food...I certainly can't vouch for the authenticity of what we eat).  I have several different main dish recipes that we really enjoy, but I am always struggling to figure out good sides to go with it (other than naan, of course).  I usually like to have a vegetable side with dinner.  Growing up, it seems like we ate a lot of plain veggies with just butter, salt, and pepper.  As I've gotten older, I've become less inclined to do that...I guess it seems boring to me?  I don't know.  I think my husband is generally more inclined to like vegetables that have some sort of sauce so that is probably where it started.  Anywho, my regular repertoire doesn't include many recipes that seem to "go" with Indian food so I'm constantly on the prowl for recipes to fill that gap.  Especially ones that are fairly quick and easy.  This delicious broccoli definitely fits that bill.  It is beautifully fragrant, which bright, happy colors.  You get a little tang from the tomato, a little sweetness from the coconut, and great backbone of savory flavor from the spices. 

Indian-Style Broccoli

Number of Servings: 6
Time to Prepare: 20 minutes

• 24 oz fresh or frozen broccoli florets
• 2 Tbsp vegetable oil
• 1 Tbsp mustard seeds
• 1 medium red onion, chopped
• 2 medium tomatoes, diced
• 2 tsp turmeric
• 1 tsp coriander
• 1 tsp garam masala
• 2 Tbsp lemon juice
• 1/4 cup sour cream
• 3 Tbsp sweetened, shredded coconut
• 1/3 cup water

Steam broccoli until cooked.  (My steamer is also my rice cooker and since I am generally using my rice cooker for rice when I make this broccoli, I usually just follow the microwave directions on the package of frozen broccoli.)

While the broccoli cooks, heat oil in a frying pan over medium heat.  Add mustard seeds and stir until they start to pop.  Cover with a splatter screen and let cook until the popping slows, stirring occasionally. 

When the popping has slowed, stir in onion and saute until tender.  Stir in tomatoes and cook for 1-2 minutes. Stir in remaining ingredients until combined.  Turn heat to low and keep warm until broccoli is cooked.

Stir broccoli into sauce until coated.  Serve warm.

Source: adapted from Food.com
Produce Used: Broccoli, red onion, tomato, lemon, coconut

5/26/2012 Basket - Coconut Part II

Last time we got a coconut, I was responsible for cracking it, draining it, and harvesting the meat.

This time, after I did all that, I was asked by the wife to "make it like the stuff in the bag."

"Make it Like the Stuff in the Bag" Coconut
Uses: Coconut

First crack, drain, and harvest the meat from the coconut. Those directions can be found here.

Then, use a box grater to grate the coconut meat. Then make a simple syrup on the stove. A simple syrup is one part water, one part sugar. Dissolve the sugar in water. Then heat until it bubbles, and reduce to desired consistency. Soak the coconut in the simple syrup overnight.

Then drain the coconut and spread it out on a parchment papered baking sheet to dry. You can also dry it out in the oven at 200 degrees. Voila, coconut like you find it in the bag at the grocery store.

5/26/2012 Basket - Tropical Shrimp Spinach Salad

Tropical Shrimp Spinach Salad
Uses from this basket: Mango, pineapple, orange, banana, coconut
Other produce: Spinach

Whisk together 6 T. orange juice, 3 T. pineapple juice, 1/4 cup. extra virgin olive oil, and salt and pepper to taste to make your salad dressing.

Line a salad bowl with spinach leaves and top with one diced mango, 1/2 cup chopped macadamia nuts, and 1/2 cup dried banana chips (recipe here).

Cook (or warm) 1 lb. of large peeled and deveined shrimp in a frying pan with oil. Add the shrimp to the spinach bowl. Top with four ounces of crumbled goat cheese and 3/4 cup sweetened flaked coconut.

Dress and serve.

Adapted  from: http://allrecipes.com/recipe/tropical-shrimp-spinach-salad/detail.aspx?event8=1&prop24=SR_Title&e11=tropical%20shrimp%20salad&e8=Quick%20Search&event10=1&e7=Recipe

5/26/12 Basket - Hawaiian Haystacks

Hawaiian Haystacks
Uses from this basket: Carrots, pineapple, coconut, bell pepper
Other produce: Celery

In case this is a new concept for you, the idea behind Hawaiian haystacks is rice, topped with a chicken gravy, and then pretty much whatever else you want to put on it.

 I do my chicken gravy the easy way: 1 cup shredded chicken, 1 can cream of chicken soup, 1/2-1 cup of milk (depending how thick you want it).  We'll often buy large boxes of chicken breasts or tenders when they are on sale, then cook them up, shred them, and freeze them so they are really easy to pull out and use for something like this.

This is what we had for toppings:

• Carrots
• Celery
• Bell pepper
• Cheese
• Pineapple
• Coconut (post to come on how to make your own sweetened coconut--it is delicious!)
• Maraschino cherries
• Macadamia nuts

5/26/2012 Basket - Chicken Tortilla Soup

Chicken Tortilla Soup
Uses from this basket: Carrots, tomato, ginger, coconut
Other produce: Garlic, cilantro

• 3 chicken breasts, diced
• 2 cups coconut milk, divided  (follow instructions here to make your own coconut milk)
• 8 cups chicken broth
• 2 carrots, sliced
• scant 1/2 tsp ground allspice
• 1/4 tsp dried thyme
• 1/8 tsp cinnamon
• 1 Tbsp grated fresh ginger
• 1 Tbsp minced garlic
• 1 medium tomato, diced
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped cilantro
• salt & pepper

Place the chicken in a large saute pan over medium heat.  Sprinkle with sald and pepper and add 1/2 to 3/4 cup of coconut milk.  Cook until liquid is gone and chicken begins to brown.

In a large pot, combine chicken broth, carrots, allspice, thyme, cinnamon, ginger, and garlic.  Bring to a boil and simmer for 10-15 minutes, until carrots are tender.  Add remaining coconut milk, tomato, chicken, and cilantro.  Heat through until cheese is melted but do not boil.    Add salt and pepper to taste. 

Serve with sour cream, tortilla chips, lime wedges, or other desired toppings.

3/24/2012 Basket - Banana Muffins Three Ways

Banana Muffins Three Ways
Uses from this basket: Banana
Other produce: Coconut

• 3 1/2 cups all purpose flour
• 1 cup wheat flour
• 1 1/2 cups sugar
• 1 T baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 3 eggs
• 1 1/2 cups butter, melted
• 6 bananas, mashed
• 3/4 cup peanut butter chips
• 1/2 cup granola
• 1/3 cup chopped pecans
• 1/2 cup shredded coconut
• 1 1/2 tsp poppy seeds
• 1 tsp almond extract

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl combine the eggs, butter, and bananas. Stir into dry ingredients just until moistened.

Separate the batter into thirds in three separate bowls. For Banana Peanut Butter Chip Muffins, stir peanut butter chips into one of the bowls. For Crunchy Granola Banana Muffins, stir granola, pecans, and coconut into another one of the bowls. For Banana Almond Poppy Seed Muffins, stir poppy seeds and almond extract into remaining bowl.

Fill greased muffin cups 3/4 full. Bake at 375 for about 18 minutes or until a toothpick comes out clean. Cool for 5 minutes, then move to a cooling rack. Makes about 36 muffins.

1/28/2012 Basket - Coconut Water Smoothie

Coconut Water Smoothie

Uses: Coconut water, pear

My philosophy on fruits and vegetables is basically this: If you don't know what to do with a vegetable, blend it up, heat it up, and call it soup. If you don't know what to do with a fruit, freeze it, blend it, and call it a smoothie.

Smoothies can be made with basically anything. For this one I used coconut water, frozen raspberries, frozen strawberries, frozen mangoes, a pear, and pina colada mix. Blend it up and enjoy!

1/28/2012 Basket - Mock Mojitos, Tostones, Mango Salsa, Fajitas with Pico de Gallo, and Candied Coconut

We had my brother and sister-in-law over for dinner last night and had a majorly bountiful basket themed meal--we were able to use a bunch of things from our basket and the tropical pack. (And sorry for the bad light in the pictures...we couldn't find our regular camera and so had to use the video camera.)

Mock Mojitos
Uses: Mint

• 4 or 5 small mint leaves
• 1 lime
• 1 ounce simple syrup
• 6 to 8 ounces club soda
  
• ice

Muddle the mint with the simple syrup in the bottom of a tall glass. Add a few ice cubes. Squeeze half of a lime into the glass and cut the other half into wedges to use as garnish (I didn't have fresh limes so I just used some lime juice...maybe a Tablespoon or so). Top with club soda. Stir. Drop in lime wedge(s).

Tostones
Uses: Plantain


Heat some olive oil or vegetable oil in a frying pan (about half an inch deep). Peel the plantain (see photo guide here: http://latinfood.about.com/od/cookingbasicstips/ss/peelplantain.htm) and slice into rounds 1/2" to 3/4" thick. Fry the slices in oil on each side until it begins to soften. Remove from oil and smash flat with the bottom of a glass or plate, then fry again until golden brown. Remove from oil and sprinkle with salt.


Mango Salsa
Uses: Mango, pineapple, green pepper, mint

• 2 mangoes, diced
  
• 1/3 cup diced pineapple
  
• 1/4-1/3 cup minced green bell pepper
• 1/3-1/2 cup minced red onion
• 1 T lime juice
• 2-4 T chopped cilantro
• 1-2 t chopped mint
  
• 1 teaspoon sugar
• dash of salt

Mix all ingredients together and refrigerate until ready to serve.

Fajitas with Pico de Gallo
Uses: Green pepper, avocado, tomato, onion

Pico de Gallo:

• 2-3 tomatoes, diced
• 1/2 an onion, minced
• 1/2 cup minced bell pepper
• 2 cloves garlic, minced
• 1 T lime juice
• 2-4 T chopped cilantro
• salt and pepper to taste

Combine all ingredients and refrigerate until ready to serve.

Fajitas:

• 1/2 cup water
• 1/2 cup lime juice
• 1 T chili powder*
• 1/2 t salt*
• 1 T dehydrated minced onion*
• 1/2 t paprika*
• 1 t cumin*
• 2 t cornstarch*
• 1/4-1 t red pepper flakes*
• 2 T sugar
• 1 lb boneless, skinless chicken breasts, cut into 1" cubes or thin slices
  
• 2 medium green bell pepper, sliced
• 1 medium red onion, halved and sliced

Combine all ingredients except chicken, peppers, and onions. Marinate chicken in that mixture for at least 20 minutes (I like to do it overnight so the flavors really get in there). Cook chicken, pepper slices, and onion slices in marinade until chicken is cooked through and vegetables are tender (the chicken will take longer to cook so get it going before adding the pepper & onions). Serve in flour tortillas with desired toppings such as pico de gallo, diced avocado, cheese, sour cream, etc.

Note: You can omit the * ingredients and instead use a packet of taco or fajita seasoning. You can also mix those * ingredients in advance and store them in an airtight container for up to 3 months so you have the seasoning mix on hand whenever.

Candied Coconut
Uses: Coconut


First you need to crack the coconut open, drain the water, split it in half, and separate the outer husk from the inner coconut meat. To crack the coconut, do this: http://www.thaifoodandtravel.com/features/crackcoc.html. Then once the coconut is split in half, place each half on a cookie sheet in the oven for 15 minutes at 400 degrees. Then the husk should separate from the meat rather easily if you stick a knife or spoon in between. You'll notice that the meat has a think brown skin on the outside. You can scrape that off easily with a potato peeler. Once you have a bunch of white coconut meat, go ahead and cut it into small pieces. Then follow this recipe: http://www.topsecretrecipes.com/nuts-4-nuts-candied-nuts-recipe.html, and they end up tasting a lot like the roasted coconuts you can get on the street in NYC.

After we ate our fill of the coconut, we put the rest in the food processor and chopped it up so now we have our own homemade, sweetened, shredded coconut. Yum!

You may also notice next to the coconut in the picture is the minty pineapple we posted previously.