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Posts Tagged ‘coconut’

by Sarah Steimer

Basil chickpea curry with coconut-lime rice

I could have eaten this dish for days on end. Sure, hot food in the summer sounds rough, but this dish was really lightened up by the basil, lime and coconut milk. One of my favorite meals this summer.

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by Caitlin Saniga

Pina colada muffins

I try to avoid cooking with vegetable oil, so I replaced it with applesauce in this recipe.

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by Caitlin Saniga

Caramel-coconut puppy chow

This puppy chow will woo the caramel lover in your life. And if that caramel lover is you, disregard the storage instructions at the end of this recipe and admit that 6 cups of this stuff=dinner.

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by Caitlin Saniga

All of the measurements in this recipe are approximations. And dressing substitutions can easily be made, especially if you don't have access to one of those ridiculous (but awesome) specialty oil and vinegar stores. Swap in white wine vinegar for the peach balsamic, or scrap the homemade dressing completely and go for a store-bought champagne vinaigrette or raspberry vinaigrette. Please preserve the trifecta of pomegranate, pecans and toasted coconut, though. That's where it's at.

All of the measurements in this recipe are approximations. And dressing substitutions can easily be made, especially if you don’t have access to one of those ridiculous (but awesome) specialty oil and vinegar stores. Swap in white wine vinegar for the peach balsamic, or scrap the homemade dressing completely and go for a store-bought champagne vinaigrette or raspberry vinaigrette. Please preserve the trifecta of pomegranate, pecans and toasted coconut, though. That’s where it’s at.

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by Caitlin Saniga

One Christmas, my mom's dear friend Mrs. Swartz had my brother over to make Christmas cookies. Who knows what else we made that day (It was 20 years ago perhaps), but I'll never forget these easy graham crackers with the salty-sweet coconut-toffee topping. I added a messy drizzle of dark chocolate this time because it never hurts ...

One Christmas, my mom’s dear friend Mrs. Swartz had my brother over to make Christmas cookies. Who knows what else we made that day (It was 20 years ago perhaps), but I’ll never forget these easy graham crackers with the salty-sweet coconut-toffee topping. I added a messy drizzle of dark chocolate this time because it never hurts …

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by Caitlin Saniga

Eeeep! I’m so pumped to share with you guys that I’m guest blogging over at The Roanoke Times’ food blog Fridge Magnet while my co-worker Lindsey Nair is out of the office this week. Before she left, she arranged for several folks in the Roanoke community to write posts about their specialties, everything from home brewing to scrambled eggs. I’m keeping an eye on the blog, editing submissions and even planning to write a few posts myself. Today I published my first Fridge Magnet post, a recipe for a coconut-egg custard dessert called impossible pie. Go check it out!

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by Sarah Steimer

Just to note: I used a darker quinoa for my cookies. Using a lighter quinoa may result in lighter-colored cookies.

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 stick unsalted butter, room temperature
  • 1/2 cup (packed) light brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • zest of 1 lemon
  • 1 cup cooked quinoa, cooled
  • 1 cup old fashioned oats
  • 1 1/2 cups dried blueberries or other dried fruit such as raisins
  • 1/2 cup unsweetened, large flaked coconut
  • 1 cup roughly chopped pecans or walnuts

Combine flour, salt, baking powder and baking soda in a small bowl and set aside.

Cream the butter, sugar and honey using an electric mixer until light and fluffy.  With the mixer running, add the eggs one at a time, giving the dough enough time to incorporate the first egg before adding the second.  Add the vanilla extract, lemon zest and cinnamon and mix to combine.

Turn the mixer to low and add the flour, mixing just until incorporated.  Hand-stir in the quinoa, oats, blueberries, nuts and coconut.

Spoon the dough in 2-tablespoon portions onto two baking sheets, spacing them about an inch apart.  Bake at 375 degrees until golden, 12-15 minutes (these cookies are soft and chewy – not hard).

Makes about 24 cookies.

Recipe: Oui, Chef

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by Caitlin Saniga

If pomegranate isn't available (or you don't like the seeds), I suggest topping the pancakes with another sweet but tart fruit such as raspberries. Shredded pineapple or mandarin oranges might also work in a pinch.

For the pancakes:

  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sweetened coconut flakes
  • 1 cup light coconut milk
  • 1 1/2 tablespoons canola oil + more for the pan
  • 1 egg

For the syrup:

  • 1 cup light coconut milk
  • 1/4 cup honey
  • 1 teaspoon lemon juice

For topping:

  • pomegranate seeds*

To keep the pancakes warm while you cook up the whole batch, store them on a baking sheet in the oven at 200 degrees.

Mix the flour, baking powder, salt and coconut flakes in a medium mixing bowl. In another bowl, whisk together the coconut milk, oil and egg. Mix the dry and wet ingredients together until just incorporated.

Coat a skillet with oil and warm it over medium heat. Once the pan is hot, ladle some of the mixture into a pool. Allow the batter to cook for a minute. Use a spatula to gently lift the pancake to check whether the bottom side has cooked (it will be golden brown when it’s ready). Flip the pancake with the spatula. Allow the pancake to cook for about 45 seconds, then check to see whether the underside is cooked. Remove the pancake from the heat. Repeat the process with the remaining batter.

To prepare the syrup: Whisk together the coconut milk, honey and lemon juice.

Serve the syrup alongside the warm pancakes, and top the pancakes with pomegranate seeds or another tart-sweet fruit.

Makes 4-6 pancakes

* Don’t know how to open a pomegranate? Watch my how-to video.

Recipe adapted from: Cookie + Kate

In March we’ll post our favorite flapjack recipes as part of Lookin’ Hot, Cakes. You can find all of our pancake recipes here.

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by Caitlin Saniga

I liked this cocoa because the coconut flavor is subtle and the drink isn't overly sweet.

  • 1 1/2 cups coconut milk
  • 1 1/2 cups milk (I used 2%.)
  • 5 ounces dark chocolate, coarsely chopped or broken in pieces (I used the cheapest bar of dark chocolate I could find, Cadbury. I had no complaints!)

Mix coconut milk and milk in a small pot over low heat. Cook until simmering, about 3 to 5 minutes.

With the heat still on low, add in chocolate and stir until it’s melted and fully incorporated with the milk. Remove from heat, ladle into cups, and serve immediately.

Makes 4.

Recipe: Appetite for China

Photo: Caitlin Saniga

*During the month of January, we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.

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