Making coconut milk and flour and a smoothie

My recent love is making coconut milk. I am not a big fan of coconut milk in a can. I have tried to make coconut yogurt and didn't like the taste of it at all..it tasted rancid to me...But, I have perfected coconut milk to my liking. I like to add it to my smoothies or teas as a creamer. Delicious.

You will need
2 hairy brown coconuts
a coconut knife
screwdriver and hammer
large measuring cup or bowl
strainer to fit on top of cup or bowl
oven

I have wrestled with coconuts before trying to open them. I am not a strong person, so I needed a way to get the water and meat out.

Extracting the Coconut Water

Using a mature (the brown hairy ones) coconut, I first find the 3 hole like marks at the top of the coconut. One of them is usually softer than the others. This is the one to tap into. I personally use a hammer and a screwdriver. I position the screwdriver over the hole and pound with the hammer at the top of the screwdriver. This usually gets me in the coconut. I then use my coconut knife ( not easy to find...got mine from amazon) to widen the whole. I then take a large measuring up and put a strainer on top of it and put the coconut in the strainer upside down so it drains and strains at the same time. Once the coconut has drained i put the coconut water in a clean container and put in fridge. I repeat this again on the second coconut.

Opening a coconut

Next, I put the coconuts on a baking sheet and bake on 450 for  7-10 minutes until the coconut cracks. Then I place them in the freezer to  cool quickly. Once cooled, I wrap one in a towel and take it outside to crack open with a hammer. Tap on the coconut to crack and open. The meat should separate from the shell. If not keep on hitting until it does.

Now you have coconut meat with brown skin on it. Use a peeler to get the brown skin off.

Making Coconut milk

coconut meat
nut bag with draw string ( bag big enough to hold 32 oz) ( mine is made out of linen)
bowl
strainer to fit on bowl
food processor or high power blender

• Place bag in bowl. 
• Pour coconut meat and 3 cups of water in food processor. Process till smooth...it will not smooth all the way down. Don't worry.  
• Carefully pour the  the coconut mixture into the bag over the bowl. Tie up the bag and squeeze milk out of bag into bowl. Keep squeezing until all liquid is out of the bag.
• Transfer coconut milk to clean bottle and place in fridge to drink or use.

Making Coconut flour

leftover coconut meat from making milk
dehydrator
parchment paper
cookie sheeet
grain grinder or nutribullet with grain blade

• Line a dehydrator sheet with parchment paper, tearing a hole near center for air to go through.
• Remove the leftover coconut meat from bag
• Spread coconut meat on parchment paper.
• Dehydrate at 115 for 4 hours or until dry.
• Remove from dehydrator and place in nutribullet with grain blade. Grind until flour like.
• Store in clean, dry container.

FYI There are a lot of videos on utube on how to open coconuts, making coconut milk and flour.

Coconut Pineapple smoothie

1 cup fresh or frozen pineapple
1 banana
1 cup coconut milk
1/2 cup pineapple juice or pineapple kefir water
3 mint leaves

Blend all ingredients in blender. Enjoy

Baked caprise eggs

I love it when i make caprise, so when i saw this recipe i knew i was gonna like it. I find this simple to make when i know i will be in the kitchen cooking or doing other things like washing dishes etc...It's easy to put together and throw in the oven and tastes sublime.

For 2 servings

4 eggs
a handful of grape tomatoes slice in half
4 oz mozzarella cheese
8 basil leaves
2 oz milk
salt and pepper
soft butter for ramekins

Butter each oven safe ramekin.

• Divide tomatoes, cheese and basil and place in each ramekin. Reserve some for top layer. 
• Crack 2 eggs in each ramekin and season with salt and pepper. 
• Add 1/2 tsp of cream or milk to each egg. 
• Add a  few more tomatoes, cheese, and basil on top of the eggs
•  Bake at 350 for 5-8 minutes.
• Turn on broiler and bake for 5 more minutes. 
• Monitor eggs carefully for desired softness or hardness.

adapted from http://www.howsweeteats.com/2011/07/caprese-baked-egg-cups/

Creamsicle cupcakes

If you like creamsicles like I did as a kid, you will love these cupcakes. The first time I made this I used a cake box mix by Pillsbury called orangesicle. It was fast and tasted delicious. I followed the directions on the box to make cupcakes..Very easy and fast.

For the frosting I used:


1 8 oz cream cheese package
1/2 butter
6 c powdered sugar
1 tsp orange extract
1 tsp vanilla extract
orange food coloring


Soften cream cheese and butter to room temperature. Beat cream cheese, butter, orange and vanilla extract in large mixing bowl. Slowly add powdered sugar. Mix well. Divide frosting into 2 bowls..one will be white and the other will become tangerine color. Add orange icing color to one bowl and mix to desired color strength.

Next take the white icing and place in a clear icing bag. Use another icing bag for the orange frosting. Snip the ends off and place both side by side in another frosting bag. Snip the outer bag tip. Twist close the other end and gently squeeze the frosting to make sure both colors are coming out at the same rate. The first time I did it my frosting was not soft enough, so I had to take it all apart and start again.

Starting at outer edge of cupcake squeeze bag in a circular motion.Continue all around and swirling until coming to center. I love the two tone color frosting look.

Adapted from 

http://birdonacake.blogspot.com/2012/03/orange-creamsicle-cupcakes.html

Turkey and rice soup

Over the weekend our son and daughter  in law came to Florida from Atlanta. In Atlanta, there was an ice storm which kicked off their power for 3 days. They were anxious to get to Florida for 2 baby showers for Anne. On saturday night they came over for a Thanksgiving dinner, since they were not here in November for it. My husband roasted a 22 pound turkey, so needless to say we have a lot of turkey left over. One of the things I always make when I have a huge turkey like that is turkey and rice soup.

1 shallot diced finely

2 garlic cloves chopped 

2 carrots

2 celery diced finely

1/4 green pepper diced

1 T olive oil

1/2 cup cooked rice

1/4 cup fresh parsely

1 tsp  Mrs. Dash

1/2 tsp salt

1/2 tsp pepper

1 T dried basil

1/2 lb cooked turkey 

3 cups turkey or chicken stock

In a cuisinart food processor grind turkey until finely ground using the metal blade. Set aside. In stockpot on medium heat, saute shallot, carrots, celery, green pepper until tender. Add ground turkey, turkey stock, rice, seasonings and herbs. Bring to a boil....and then simmer for 30 minutes. 

BABY SHOWER CAKE

Over the weekend there was a baby shower for my daughter in law, Anne.She asked for a coconut cake with rasberry filling in between the layers. She also asked for a peoni on top, which I tried to do, but wasn't satisfied with the way it looked, so I just bought flowers from Joann fabrics and worked with that. I used Publix's rasberry donut filling. You have to ask for it from the deli. It does not have seeds in it and it is delicious.  I covered the cake with pink vanilla buttercream. I added pearl like candies all around the cake.

Leftover meatoaf gyros

My husband loves meatloaf. When I make it, there is always leftovers. I found a tasty way to use the meatloaf in a different way. I have made gyros before and used pita bread, but I have noticed when I go to a restaurant that serves gyros the bread looks more like naan bread. Lamb is not easy to come by here, so I opted to use meatloaf. It is definitely  not the same taste as a lamb gyro, but still tasty. If you  would like to make your own naan bread, a recipe follows after the gyro.

You will need:

• Naan bread (store bought or homemade)
• garlic oil 
• 1 tomato sliced thinly
• 1/2 onion sliced into thin rings
• 1 cup of shredded lettuce
• tzatziki sauce
• leftover meatloaf
• tin foil to hold the gyro together while eating (otherwise you have a big mess)

TZATZIKI SAUCE

• 1 cup (8 ounces) plain yogurt
• 1 medium cucumber, peeled, seeded and chopped
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. 
2. Cover and refrigerate until serving.

THE GYRO

Naan bread

1. Brush naan bread with 1 tablespoon garlic oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. 

Meatloaf

1. Cut meat loaf into very thin slices.
2.  In a large skillet, fry meat loaf in remaining oil in batches until crisp. Tear off a sheet of tin foil large enough to encase the naan bread. 

Assembly

1. Lay the tin foil down and place the naan bread in the center of the tin foil.
2. On each pita bread, layer the tomato, lettuce,onion and meat loaf slices;
3. top with  tzatziki sauce. 
4. Carefully fold naan bread in half. 
   
   
5. Serve with remaining sauce

 How to make Naan bread 

           
     

• 1½ cups warm milk
• ½ tsp yeast
• 1 tsp sugar
• 1 tsp salt
• 3½-4 cups of all-purpose flour
• 4-5 tbsp melted butter
• ¼ tsp garlic powder (optional)
• salt (optional)

1. add yeast and sugar to warm milk, let stand 3-5 minutes
2. add salt and 3½ cups flour to milk mixture and mix in mixer with dough hook for 3-5 minutes or about 8-10 minutes if mixing by hand, Sprinkle additional flour as needed to keep dough from sticking to the sides. Do not exceed 4¼ cups.
3. Let rise for 2 hours or do the quick oven rising method described above in step 3
4. Punch dough down and divide into 12 equal pieces.
5. Form pieces into balls and let rest for 30 minutes (cover with plastic wrap or clean dish towel)
6. Put your stone(s) in oven and preheat oven to 500 degrees
7. Roll out dough balls to desired thickness (about the size of a small tortilla)
8. Cook rolled out dough on stone for 2-4 minutes
9. Stack cooked Naan on top of each other and brush each side with butter
10. (If you desire you can add ¼ tsp garlic powder and a couple shakes of salt to your melted butter)

Here is the link that I got the recipe from.

http://reallifedinner.com/how-to-make-naan-bread-step-by-step-instructions-and-pictures/

Chicken and Dumplings

Today it is cold for Florida. What to make? Aha! I think I'll make chicken and dumplings.

I make it different ways. I don't have  a can of frozen biscuits or a crockpot. I gave it away. So, I will have to make it on the stove from scratch.

• 4 c chicken broth
• 4 cups water
• 6 boneless chicken tenders
• 1 T olive oil
• 2 celery, diced 
• 2 carrots, diced
• 1 onion diced finely
• 1 1/2 t salt
• 1 t thyme
• 1/4 t pepper
• 1/2 c water
• 1/4 c flour
• 1/2 c frozen peas

1. Place chicken broth, water, chicken tenders in a large pot. Bring to a boil, and cook chicken about 15 mintues.
2.  While chicken is cooking, heat olive oil in a large skillet. Add celery, carrots, and onion. Saute until vegetables are tender.
3. Remove chicken and shred it. Set the chicken aside.
4. Add the vegetables with salt, pepper and thyme. Stir and bring broth to a simmer.
5. In a small bowl, stir the water and flour together. Slowly pour the mixture into the broth and vegetables until  combined all the while whisking.
6. Add the peas and chicken to the pot and stir for 1 minute
7. Now its time to make the dumplings.

For the Dumplings

• 1 c flour
• 2 t baking powder
• 1/2 t salt
• 1/4 t thyme
• 1/2 c sour cream
• 1/2 c milk
• 1 T canola oil

• To make the dumplings, whisk together the flour, baking powder, salt, and thyme in a medium bowl. In another bowl, stir together the sour cream, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined.
• Heat the soup to boiling and drop teaspoons of the dumpling dough on top of the soup in a single layer.
• When they are done, stir the soup gently to break up the dumplings. Serve hot.

Pecan pie in a crockpot. Unbelievable!

Last month we went to go visit our friends Terry and Amelia. While there Amelia surprised me with making a pecan pie out of a crockpot. I just could not believe this could be done. So I watched her do it and was astounded. This is a great idea if you don't have the time to keep an eye on a pie while it is baking.

• 1 crockpot
• 1 c pecans broken up
• 1-2 uncooked piecrust depending on shape and size of crockpot
• 3 eggs
• 1 cup sugar
• 2/3 c dark karo syrup
• 1/2 c melted butter
• 1 t vanilla

1. Spray crockpot with nonstick cooking spray. 
2. Roll out pie crust. Place uncooked piec rust on bottom of crockpot and a 1/2 " up the sides. If your crock pot is large or oblong you will need 2 pie crusts to overlap and fit on the bottom.  
3. Mix the remaining ingredients in a bowl.
4. Pour on top of pie crust
5. Cover and cook on high for 2  - 3 hours depending how hot your crockpot gets.

Chocolate pie with coconut crust

I love chocolate. With that being said, I wanted to make a chocolate pie but didn't have any extra pie crusts left. I also didn't feel like making a pie crust, so I searched pinterest for other options. I came across this idea of using coconut for the crust. I have an abundance of coconut hanging around the house.

Crust

4 T butter softened
6 cups of shredded coconut

1. Preheat oven 350
2. Place butter and 1/3 of the coconut in a food processor until it forms a ball. Transfer to a bowl.
3. Add the remaining coconut and combine using your fingers. 
4. Line a cookie sheet with parchment paper. Place 9" pie plate on the cookie sheet. Press the coconut into the plate on the bottom and up the sides evenly distributing the coconut.
5. Cover the edges of the crust with tin foil to keep from browning too fast.
6. Bake for 10 to 15 minutes until center begins to brown.
7. Remove tin foil and bake for 5 minutes more. Keep an eye on it to prevent over browning.
8. Cool on wire racks.

Filling

1 chocolate instant pudding mix

milk

1. Follow directions on package to make filling for a pie. It is usually found on the flap of the box. Do not confuse this with making regular pudding. You will use less milk for a filling as opposed to making pudding. 
2. Pour over the coconut crust.
3. Cover with plastic wrap and refrigerate until filling is set.

Chimichurra sauce

Over the Christmas holidays our family went to a Cuban restaurant in  Mount Dora. The food was fantastic. I was most impressed with the chimichurra sauce which I had never had. I love garlic and basil, so once I tasted this I had to find a recipe to make it. It calls for shallots which I have  never bought or used before. I do not like the taste of cilantro, so I omitted it.
 I love this green sauce and use it every day. It was served with steak at the cuban restaurant. It can also be put on bread like a pesto.

 Chimichurri Sauce

1 tablespoon white balsamic vinegar
2 tablespoons fresh lemon juice
zest of 1 lemon
3 medium garlic cloves, peeled
2 medium shallots, peeled

1 cup fresh basil, packed 
1 cup fresh cilantro, packed (I omitted this because i do not like the taste)
½ cup fresh mint leaves, packed 
½ cup fresh parsley, packed 
½ cup extra virgin olive oil 
½ teaspoon sea salt 
½ teaspoon freshly ground black pepper 
a pinch of dried crushed red pepper

Combine all ingredients in a food processor and puree until combined and fairly smooth. Leave just a bit of texture. Transfer to a storage container and keep cold until ready to use. Remove from refrigerator about 30 minutes before serving. If serving as a dip, drizzle with a bit of olive oil.