View allAll Photos Tagged coconutoil
This recipe is available at the Free Coconut Recipes website. Uses virgin coconut oil and coconut flakes. Photo submitted by Joelle, South Lake Tahoe, CA
Just having some fun trying my hand at liquid soap making. Started yesterday and finished it up today.
This recipe is available at the Free Coconut Recipes website. Uses coconut cream concentrate, coconut oil, and dried coconut. Photo submitted by Shannon from Santa Anna, TX.
Just having some fun trying my hand at liquid soap making. Started yesterday and finished it up today.
This recipe is available at the Free Coconut Recipes website. Uses virgin coconut oil and dried coconut. Photo submitted by Kimberley, Gersham, OR
Appple, plum, and oatmeal with trail mix pie
The experimental crust of this pie is made with coconut oil in place of butter, shortening, or lard. I do believe the experiment is successful. It results in a slightly crunchy crust, at least mine did. I like it.
This started out as an ordinary apple pie but then I decided to include plums. Then instead of using corn starch or flour to thicken, I chose my prepared oatmeal mixture which includes trail mix. I augmented with more dried fruit, raisins, cherries, cranberries, and pecans. I added a cup. Decided that wasn't enough so added another cup. I included coconut oil in place of butter in the filling. This made more filling than the pie could contain so I ate it apart from the pie. It was a little bit like the most amazing granola in the history of ever.
Pie crust
* 1 + 1/2 cup sifted flour (cold)
* 3 rounded tablespoons coconut oil (cold)
* 1/8 teaspoon salt
* 1 Tablespoon palm sugar, organic sugar, whatever
* 1/4 cup (cold) water
Rub the chilled coconut oil into the flour in the usual way to pea-sized flour-coated nodules. Add just enough water to bring the mixture together. This needn't be sweetened. It can be seasoned however the impulse strikes.
Pie filling
* 5 or 6 apples, depending on size
* 3 plums
* 1 + 1/2 cup to 2 cups oatmeal combined with trail mix
* extra dry fruit as desired
* 1 rounded tablespoon coconut oil
I used organic palm sugar because I had it on hand but it's not necessary. Any sugar will work, including brown sugar or honey, or none at all if you prefer to keep it to the natural sugar in the fruit. I added very little, just a tablespoon.
My prepared oatmeal mixture contains a load of cinnamon, various nuts and dried fruit, so I didn't add any more spices. If I didn't use the oatmeal, then I'd have added spices, namely, cinnamon, allspice, clove or possibly ginger. I have a tendency to overdo things.
Pre-bake pie crust for 12 minutes at 400℉. Heat the pie filling on stove top to cause apples to shrink and fruit to release liquid which is soaked up by oatmeal. Bake for 25 minutes at 400℉.
Photo #5 of 5 Apple and fruit pie with trail mix with coconut oil crust
Photos for post to Blogger blogspot Things wot I Made Then Ate
This recipe is available at the Free Coconut Recipes website. Uses coconut milk, dried coconut, virgin coconut oil, and coconut flour. Photo submitted by Kathryn, Cary, NC
Making #paleo chocolate #mugcake with Maggie! Yum... #coconutoil #almondmilk #dontskipdessert #cocoa bit.ly/1O1xmY4
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This vegan cake was a MAJOR hit at work - and given the hefty amount of graham cracker streusel in and on the moist snack cake it's easy to see why!
Escape the stress of modern life by sinking into the ancient tradition of hair and beauty at Family Hair and Beauty Salon.
Visit: bit.ly/3jtjrhL
Jerusalem Artichoke syrup is different from other sweeteners in that the body breaks it down as vegetable. It contains fructans, which are a cousin of fructose but contain less sugar for the body. It is high in pro-bioitics and contains heart healthy fiber as well. It makes for an excellent sweetener for those looking to lower their sugar or yeast levels.
This kind of equipment found at one of traditional kitchen in west Bali normally use to keep pristine coconut oil for local cooking food...
Just having some fun trying my hand at liquid soap making. Started yesterday and finished it up today.
This recipe is available at the Free Coconut Recipes website. Uses coconut milk. Photo submitted by Danielle, Nottinghill, MO
Georgetown coconut oil market. 1922.
Name of Expedition: Stanley Field Expedition to British Guiana
Participants: Bror E. Dahlgren and John R. Millar
Expedition Date: 1922
Purpose or Aims: Botany. Securing botanical exhibition material and studies for the plant reproductions in Department of Botany. 235 plaster molds, 427 economic specimens, 52 branches will serve as basis for plant reconstruction or reproductions of Cannonball tree, Clusia, Mucro, Cashew, Dillenia, Lagerstraemia, Willow Fig, Courida, Chocolate tree
Location: Georgetown, Guyana, South America
Digital Identifier: CSB43737
Shrimp and scallop étouffée, and everybody knows there’s no such thing in the annals Cajun or Creole cuisine so we’re off to an independent start right there. No prob. Étouffée means suffocated or smothered, asphyxiated, choked or snuffed. Delightful, in’nit? Let’s stick with étouffée.
Instead of using shrimp broth, which I would do if I were on Ironic Chefs or something, instead I used dashi katsuobushi, the long way of making it not the shortcut way. Also tossed in some clam juice left over from a Mexican shrimp cocktail that I wanted to get rid of use.
Didn’t have enough fresh tomatoes nor canned tomatoes but I did have cans of diced tomatoes with jalapeño with onions and garlic and some other spice so I used that. Sounded perfect, actually.
This time, the kombu seaweed used for the dashi was rolled and finely sliced using the julienne technique -- those French and their reticence to capitalizing their own proper nouns, how I do love them so -- and returned to the mixture because I like its interesting texture and I think its seaweedy goodness contributes considerably to the whole seafood flavor thing going on. And where else on Earth are you ever going to find such a thing. Nowhere!
* brown rice pressure cooked in equal part water on high for 35 minutes then allowed to cool on its own without hastening with a chilled douse to the closed pot. That’s cheating, and there’s no point since I’m not starving and I'm not in a race.
* Scallops quickly and briefly browned in coconut oil in a large pot separately then removed and cut. Added back to the mixture at the end. Wouldn’t do to overcook the tender little lovelies. Same with the shrimp. Added at the very end and barely cooked into the stewed mixture.
* Étouffée started with a roux made of coconut oil in place of butter, brought to peanut butter coloration.
* Southern trilogy added to roux; bell pepper (I used red, and that’s just plain wrong), celery, and onion.
* liquid (dashi and clam juice) added to roux along with canned tomato and spices. I used curry with habanero powder.
I forgot to add the canned tomatoes. Ha ha ha. I don’t care. Didn’t miss ‘em. I'm not that big on canned tomatoes anyway.
Photo #1 of 1
Photo for post to Blogger blogspot Things wot I Made Then Ate
The experimental crust of this pie is made with coconut oil in place of butter, shortening, or lard. I do believe the experiment is successful. It results in a slightly crunchy crust, at least mine did. I like it.
This started out as an ordinary apple pie but then I decided to include plums. Then instead of using corn starch or flour to thicken, I chose my prepared oatmeal mixture which includes trail mix. I augmented with more dried fruit, raisins, cherries, cranberries, and pecans. I added a cup. Decided that wasn't enough so added another cup. I included coconut oil in place of butter in the filling. This made more filling than the pie could contain so I ate it apart from the pie. It was a little bit like the most amazing granola in the history of ever.
Pie crust
* 1 + 1/2 cup sifted flour (cold)
* 3 rounded tablespoons coconut oil (cold)
* 1/8 teaspoon salt
* 1 Tablespoon palm sugar, organic sugar, whatever
* 1/4 cup (cold) water
Rub the chilled coconut oil into the flour in the usual way to pea-sized flour-coated nodules. Add just enough water to bring the mixture together. This needn't be sweetened. It can be seasoned however the impulse strikes.
Pie filling
* 5 or 6 apples, depending on size
* 3 plums
* 1 + 1/2 cup to 2 cups oatmeal combined with trail mix
* extra dry fruit as desired
* 1 rounded tablespoon coconut oil
I used organic palm sugar because I had it on hand but it's not necessary. Any sugar will work, including brown sugar or honey, or none at all if you prefer to keep it to the natural sugar in the fruit. I added very little, just a tablespoon.
My prepared oatmeal mixture contains a load of cinnamon, various nuts and dried fruit, so I didn't add any more spices. If I didn't use the oatmeal, then I'd have added spices, namely, cinnamon, allspice, clove or possibly ginger. I have a tendency to overdo things.
Pre-bake pie crust for 12 minutes at 400℉. Heat the pie filling on stove top to cause apples to shrink and fruit to release liquid which is soaked up by oatmeal. Bake for 25 minutes at 400℉.
Photo #2 of 5 Apple and fruit pie with trail mix with coconut oil crust
Photos for post to Blogger blogspot Things wot I Made Then Ate
Just having some fun trying my hand at liquid soap making. Started yesterday and finished it up today.