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crisp coconut and chocolate pie

9:23 AM | Publish by Morgan


Recipe: Martha Stewart's crisp coconut and chocolate pie


Despite its chic appearance, this dessert is really an uncomplicated icebox pie at heart. And it's gluten-free, to boot. The pie requires only four ingredients - butter, chocolate, cream, and shredded coconut. The press-in crust comes together in seconds in a food processor. After it's baked, the shell is filled with velvety ganache, which sets to a lovely, smooth sheen.

Ingredients
For the crust
  • 4 tablespoons unsalted butter, softened
  • 11 ounces (about 6 cups) sweetened shredded coconut

For the filling

  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
Directions
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

3 Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

Makes one 9-inch pie.

Labels: chocolate, coconut, Dessert, Pie 0 comments

Coconut Chicken Curry Soup

9:19 AM | Publish by Morgan

http://www.cookingforseven.com/2011/01/coconut-chicken-curry-soup/

Coconut & Chicken Curry Soup

Erica Lea on Jan 1st 2011

Having lived in Minnesota my whole life, I’ve become quite accustomed to temperatures that dip well below freezing for months on end; to drifts of snow several feet high. Do I bemoan my fate and pine for summer? Not at all!

I love being able to stand by the fire, pull on warm socks & sweaters, and enjoy a bowl of steaming soup.

Here’s a recipe that’s sure to keep you cozy. Not only by it’s thermal heat - the spicy jalapeño peppers will keep your taste buds hopping!


Notes: I added my own spin to this recipe. We had some fresh ginger in the refrigerator, so I added a tablespoon or so. I thought the amount of spicy heat was perfect, but if you prefer a milder flavor simply leave out the jalapeño peppers and reduce the amount of curry powder.

The original recipe suggest that you serve the soup with jasmine rice. The soup was wonderful on its own, though I would like to try it with rice or rice noodles.


Coconut & Chicken Curry Soup

Adapted from a recipe by Katie Goodman

Printable Recipe

Ingredients:

  • olive oil
  • 3 chicken breasts, cut into bite sized chunks
  • 1/2 of a large onion, chopped fine
  • 1 tablespoon grated fresh ginger
  • 1 1/2 cups chicken broth
  • 1 can (14 ounces) unsweetened coconut milk, full fat
  • 2 teaspoon curry powder
  • 1 jalapeño, seeded, minced
  • 2 tablespoons lime juice
  • 1 small green bell pepper, sliced thin
  • 1/2 cup chopped fresh cilantro, plus extra for garnish
  • 1/2 cup unsweetened chipped coconut
  • 2 cups freshly cooked jasmine rice (optional)

Directions:

1) Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.

2) Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.

3) Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.

Makes approximately 6 servings

Labels: Chicken, coconut, curry, soup 0 comments

Monkey Bread

1:44 PM | Publish by Morgan

Added on December 14th, 2011 by our friend PaleoParents from http://www.paleoparents.com

Step 1. Follow these steps for great results!

Step 2. Click like!

Step 3. If you’re not a Facebook fan, click here: http://facebook.com/fastpaleo!

Cooking Steps

♥ Puree together dates, oil, honey and vanilla until combined
♥ In a separate bowl, sift dry ingredients together, reserving 1 C almond flour, and stir to evenly distribute
♥ Add dry ingredients to wet and whisk until thick batter is formed (this will be very dry, that’s OK), set aside
♥ Whip egg whites to soft peaks
Gently fold egg whites into batter until incorporated
♥ Gently mix in remaining almond flour, 1/4 C at a time, until a very sticky dough forms
♥ In bottom of greased bundt pan, sprinkle in walnuts, 1 1/2 Tbsp palm shortening and 3 Tbsp sugar
♥ With a fork in a shallow bowl, combine sugar and cinnamon
♥ Drop tablespoons of batter into sugar and shake bowl to coat; add “dropped sugared biscuit” into bundt pan
♥ When dough is all in pan, sprinkle top with remaining shortening and sugar
Bake at 375 degrees for 30 minutes
When done, allow to cool for at least 20 minutes, turn out onto serving platter, enjoy warm

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Serves 5
30 minutes
This is a Non-Dairy Recipe

Ingredients

  • 2/3 C fresh medjool dates, pureed 1/2 C coconut oil
  • 2 Tbsp honey 1 Tbsp vanilla
  • 2 1/2 C (divided) almond flour 1 C tapioca flour
  • 3 Tbsp arrowroot powder 1 tsp baking soda
  • 1/4 tsp cream of tartar 1/4 tsp salt
  • 3 egg whites
  • 1/3 C chopped walnuts 6 Tbsp (divided) palm shortening or butter
  • 3 Tbsp (divided) unrefined granulated sugar
  • 1/2 C unrefined granulated sugar
  • 1 T cinnamon

Labels: Monkey Bread 0 comments

Biscuits and Gravy

6:20 AM | Publish by Morgan

From Mrs. Paleo

Breakfast of Champions! Biscuits and gravy with salmon croquettes!

I wanted a comfy breakfast and had time on Saturday to try out new recipes. The biscuits are courtesy Paleo Comfort Foods. The gravy started with the recipe from the same book but I changed it (of course). The salmon croquettes are all mine -- love love love them! The family devoured this meal. Hope you will too!









Salmon Croquettes


1 can of salmon
2 eggs
1 small onion - diced
1/2 bell pepper diced
1/2 cup almond meal
2 Tbsp. coconut flour
1 Tbsp. old bay seasoning


Mix everything in a bowl. Scoop out, form balls then pat into patties. Fry in coconut oil for about 3 minutes per side or until golden brown. Enjoy!


Sausage Gravy
1 lb pork sausage
1 Tbs coconut flour
1 Tbs arrowroot
3 Tbs bacon fat
1 can coconut milk
1/2 C chicken stock
salt and cracked pepper




Brown sausage. In separate pan, melt bacon fat on medium heat. Add coconut flour and arrowroot to oil to make a paste. Add coconut milk and chicken stock. When combined and beginning to thicken, add sausage to gravy. Add salt and pepper to taste.

Labels: Biscuits and Gravy 0 comments

Paleo Crunch Cereal

6:12 AM | Publish by Morgan

From Mrs. Paleo


http://mrspaleo.blogspot.com/2011/12/paleo-crunch-cereal.html

SUNDAY, DECEMBER 11, 2011

Paleo Crunch Cereal

To continue my ode to breakfast, I present for your enjoyment, Paleo Crunch Cereal. My kids loved cereal in a former life so I wanted to give them a cereal that I could feel good about. The kids loved it! The girl ate it with almond milk and the boy ate a bowl of it dry! This recipe didn't make it through the day. It was gone by noon! Enjoy!







Paleo Crunch Cereal (or granola)
1 C almond meal
1 C chopped almonds
1 c flax meal
½ c coconut flour
4 Tbsp coconut oil
2 Tbsp maple syrup
4 Tbsp raw honey
2 tsp vanilla
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
½ C finely chopped dates

Preheat oven to 275. Combine almond meal, flax meal, coconut flour, cinnamon, nutmeg, salt and chopped almonds. In a separate bowl, combine coconut oil, maple syrup, raw honey, vanilla and chopped dates. Add coconut oil mixture to almond meal mixture. Thoroughly combine taking care not to break down larger ‘nuggets’. Spread mixture on ungreased baking sheet. Bake for 90 minutes stirring every 30 minutes. Cool and store in an airtight container.

Labels: Cereal 0 comments

Avocado Mayonnaise

1:02 PM | Publish by Morgan

Step 1. Follow these steps for great results!

Step 2. Click like!

Step 3. If you’re not a Facebook fan, click here: http://facebook.com/fastpaleo!

Cooking Steps

Whisk together eggs, mustard and salt till they become slightly frothy. Begin streaming in avocado oil in a very small stream while whisking vigorously.Continue streaming in oil until all is incorporated. This should take you about 5-8 minutes, but should feel like an hour.Whisk in lemon juice and enjoy!

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Serves 5
15 min
This is a Non-Dairy Recipe

Ingredients

  • 1 Egg+ 1 Yolk
  • 1 Tsp Prepared Yellow Mustard
  • Dash of Salt
  • 1 1/2 C Avocado Oil
  • 2 Tbsp Lemon Juice

Labels: Avocado, Mayonnaise 0 comments
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