Foodie Friday: Homemade Coconut Butter

 

I have several recipes that call for coconut butter that I've been itching to try. However, I couldn't justify spending $15 on a jar when I'd never tried it before. Thanks to the internet I was able to find out that it's preposterously easy to make at home for a whole lot less. Here's my take on the procedure and I'm going to loosely call it a recipe even though it's kind of cheating to call it that. Anyway, here you go...

Ingredients:

12 oz of unsweetened, finely shredded coconut

Yield:

About 1 1/2 cups

These measurements are just for reference. You can increase/decrease based on what your needs are. Anyway, take your shredded coconut and throw it into your blender. I started low and gradually increased the speed as I scraped the coconut flakes back into the flow of the blade. You need to keep an eye on it and keep shoveling the flakes down or it can get stuck. Eventually you'll start to see the flakes get oily and then smooth out into the butter. It's like magic...scrumptious, coconutty magic. Anyway, keep blending until it reaches the consistency you want. FYI - I didn't make mine perfectly smooth because I like the texture. Then, hide all the spoons because it's ridiculously delicious. I literally kept eating it out of the jar, then mixed with vanilla, then on Paleo pumpkin pancakes...In fact, I can't stop eating it at all!!

So some notes for the road...

• I have a Vitamix so the whole process start to finish took less than 5 minutes. From things I've read around the web, other blenders work but it takes a lot longer to smooth out the flakes.
• I got my coconut flakes from Amazon. They came in a pack of 4 -12oz bags for under $15. I realize that 12 oz only churns out 1 1/2 cups BUT I like having the option to do other things with my other 36oz of shredded coconut. Maybe that's just me? 

• One more thing...when you initially blend, it will be a smooth and creamy liquid. However, leave it on a counter for the night and it turns into a hard mass. Don't despair! The oils solidify and all you need to do is scrape out what you need and pop it into the microwave for a couple of seconds. 

Foodie Friday: Dark Chocolate Coconut Milk Smoothie

I never really liked coconut in any form until I was introduced to homemade coconut milk ice cream. Have you ever made it? If not, go and make some now because wow, it's delicious! Anyway, I still don't like raw or shredded coconut but butter, full-fat milk, oil and flour I am totally crushing on right now. I made coconut flour tortillas yesterday and had a little milk leftover. I've been seeing all kinds of smoothie variations around lately so I decided to whip up my own version. 

***Before you blend, think about a few things. As it is written below, this isn't a super sweet smoothie so don't expect it to taste like a Wendy's Frosty. If you want it sweeter use a super ripe banana and extra honey. Also, if you want a cold version, freeze the banana, chill your milk and add a little ice.***

Dark Chocolate Coconut Milk Smoothie

1 banana

1 c full-fat coconut milk 

1/2 c filtered water

1 tsp vanilla

1 TBS 100% dark cocoa powder

1 tsp honey

pinch of cinnamon 

crushed ice (optional)

Blend all ingredients until smooth. Boom. Done. Now drink it!

*You could also change up the flavor by adding nutmeg, mint, raspberries or a little heat from chilies. 

Foodie Friday: Spaghetti Squash "Hash Browns"

I absolutely love a good hash brown. My Dad makes the best ones in the entire world…seriously, they're legendary.  However, white potatoes and I are having a bit of a falling out and it's very rare that I eat them in any form (**full disclosure: although sometimes I eat Whataburger fries with spicy ketchup…it's shameful, I know :)**). Anyway, I digress. I've been crushing pretty hard on spaghetti squash lately and had some leftover in my fridge. I was feeling nostalgic for my Padre's cooking this morning and decided to try to make faux-browns with squash. It may sound a little weird but it was actually pretty darn delicious.

Spaghetti Squash "Hash Browns" - serves 2

2-3 c cooked spaghetti squash threads

1 TBS organic coconut oil or ghee

1 TBS organic coconut flour

1 egg

1 TBS+ dried basil

1-2 tsp garlic powder

1 tsp onion powder

red pepper flakes - to taste…I use A LOT

1/2 - 1 tsp fresh black pepper

Pinch of sea salt

Heat the coconut oil in a large skillet over medium heat. While the oil is warming, mix all the other ingredients together. Once the oil is hot enough, throw the squash mixture into the skillet and cook stirring occasionally to make sure nothing burns and so that everything is cooked and takes on a lovely golden brown color. This only took 5ish minutes FYI. Once they are browned to your liking, EAT THEM!  

PS - I'd like to clarify something too…while these do brown, they don't get that nice crunchy, crust that potato hash browns do. So now you know.

Foodie Friday: Megan's Bean Salsa

I got this recipe from my sister (I'm classy and writing about the recipe I stole from her..lol) and have made it at least a million times over the last decade (ok so don't call the hyperbole police on me…it may not be quite a million times!). I make salsa my business because a) it's delicious b) it's nutritious but mostly c) it's because I could drink it straight outta the bowl and jarred salsa just isn't the same. When I get migas they have to bring me my own pitcher (yup a mini pitcher) in order to have enough fresh salsa to wash down my breakfast. It's just the way I roll I guess but with that in mind, I've carefully cultivated my salsa making skills with a few different recipes starting with this one. 

This is easy to make and a serious BBQ necessity. Heck, it's so good I even make it year round!

So anyway, here's the recipe in all it's glory:

1 can black beans (drained)

1 can cannellini beans (drained)

3 T chopped jalapeños (check the heat level…you may need more or less depending on how toasty you want the salsa to end up)

4-6 minced garlic cloves

3 T olive oil

1 TBS chili powder

1 TBS onion powder

2 tsp cumin

Cayenne pepper to taste

1 c frozen corn (I use the organic, sweet, white variety)

1 c diced onion (I like to use red onions but use whatever you prefer)

1 can diced tomatoes (or 2-3 large fresh diced tomatoes - I'm lazy so I always use a high quality canned variety)

3 TBS lime juice

Mix all ingredients and let rest in the refrigerator for at least an hour before serving. 

Foodie Friday: Lime Chicken Tacos

I came across the base recipe for this many, many years ago and tweaked it to my specifications. It's a minimal effort, maximum flavor situation and has endless possibilities.

*These are topped with queso and extra cilantro

Ingredients:

• 1 1/2 lbs shredded chicken (I use all natural/organic breasts or a whole chicken) 
• 3 T lime juice
• 1 T chili powder
• 1 C frozen corn (I use organic because all the GMO stuff freaks me out)
• 1 C chunky salsa or more (I like to use mesquite or chipotle salsa but use whatever you prefer)
• 1/4 C chopped cilantro (I use A LOT more because I loooooovvvvvvveeeeee it!)
• Tortillas (I usually use whole wheat) 

To Prepare:

Put chicken in crock pot and cook until done. Remove and let cool slightly. Drain any fat from the crock pot, shred chicken and return to crock pot. Add remaining ingredients and cook covered in crock pot until warmed through. If the mixture seems too dry add more salsa.

Serving suggestions: 

Top with more cilantro, shredded cheese, queso, sour cream, Greek yogurt, refried beans, black beans, chopped jalapeños or rice.

Foodie Friday: Easy Chocolate Torte

I need to start off by saying that I'm kind of phoning this post in and as a result there are no pictures. My apologies. I've been attempting to recover from some things for the last couple of weeks and instead of cooking, baking and taking detailed shots of the finished product, I've instead been applying vapor rub like a boss and eating organic spaghetti O's out of a can. Yeah. Paints a purty picture doesn't it? 

Anyway, here is an extremely easy and delicious recipe that my mom used to make for us. If you want to get fancy you can of course make the batter and whipped cream from scratch BUT then again you could just knock this cake out with minimal effort using mixes and look like a hero.

Easy Chocolate Torte

*Note: the cake mix requires additional ingredients that aren't listed below.

1 chocolate cake mix

2 packages (4 oz each) Baker's semi-sweet chocolate bars

3/4 c. unsalted butter

1/2 c. chopped, toasted almonds (optional but they add a nice crunch)

1 8 oz cool whip topping

Bake the cake mix in two 9-inch rounds. Once cooled, split each round in half. Melt 1 3/4 worth of the chocolate bars, butter and nuts (if using). Spread 1/2 of melted chocolate mixture on first layer. Place second cake on top and spread 1/2 cool whip topping. Alternate with remaining layers, ending with cool whip. Grate remaining chocolate bar and sprinkle on top with a few nuts (if using). You could even add fresh mint, strawberries, raspberries, cinnamon, etc. if you want to add a little extra flair.