Skillet Salmon with Caramelized Onions

Servings: 2
Preparation Time: 12–20 minutes

Ingredients:

• 1/4 cup Tropical Traditions palm shortening
• 1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
• 2 pinches Himalayan Salt
• 1 small onion
• 2 frozen salmon fillets
• 1 large lemon

Directions:

Heat palm shortening and coconut oil in a medium-sized, cast-iron skillet over medium-high heat and sprinkle in one pinch of salt.

Chop onion into thin rounds and add to skillet. Let cook for one minute, then add salmon fillets on top of onions. Cover, leaving a little gap for steam to escape, and let cook for 3–5 minutes or until the underside is getting golden and crispy. Flip salmon, sprinkle with remaining pinch of salt, squeeze lemon over salmon, and let cook for another 3 minutes.

Remove pan from heat and serve.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten-Free Garelu with Fresh Coconut Chutney

Servings: 10
Preparation Time: 30 minutes

Ingredients:

Garelu:

• 2 cups black gram (urad dal)
• 1 tablespoon freshly grated ginger
• 3 green chilis
• salt, to taste
• coconut oil, for frying

Coconut Chutney:

• 1 cup raw grated coconut or dried shredded coconut
• 3 green chilis
• salt, to taste
• 1 teaspoon lemon juice
• 1 teaspoon butter
• 3/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 red chili

Directions:

Garelu: 

First, soak urad dal for 4 hours. Rinse thoroughly using a strainer. Add fresh water, and soak urad dal overnight.

Discard water from the soaked dal before grinding. (Grind dal using a wet grinder.) Add the soaked dal to the wet grinder and add salt. Add ginger and green chilies, and then add 2 teaspoons of water and grind. Continue adding 1 teaspoon of water at intervals depending upon the requirement while grinding. Grind the dal until soft to touch, then beat to fluff the batter. (To test the fluffiness of the batter add a small portion of it to a bowl of water and observe that the batter floats on water. If the batter sinks in water, beat again until it is light enough to float.) Set prepared batter aside.

Heat a pan and add enough coconut oil to it for frying. Bring heat to medium high.

Wet your fingers and take a small portion of the batter and shape into a round ball. Flatten the ball with your hand. Dip thumb in water and make a hole in the flattened ball. Continue until you have used all of the batter.

Drop the prepared garelu carefully into the hot coconut oil. Using a slotted spoon, turn garelu in the oil until both sides are fried golden brown. Remove fried garelu using a slotted spoon and place on a paper napkin to soak up excess oil before serving. Serve garelu hot with coconut chutney.

Coconut Chutney:

In a blender, combine freshly grated (or dried) coconut, fried green chilis, salt, lemon, and a little water. Blend until smooth.

Heat butter in a small pan. Add mustard seeds, 1 sprig curry leaves, and 1 red chili. When the mustard seeds crackle, remove from heat and pour this over the coconut chutney. Mix well.

Enjoy with hot garelu.

Note: Add 1/4 bunch cilantro while grinding coconut, if desired.

Sowji from Frisco, TX, won $50 for this recipe and photo! Submit your recipes and photos here!

Whole Wheat Coconut Cookies

Servings: 24
Preparation Time: 30 minutes

Ingredients:

• 1 cup butter, softened
• 3/4 cup sugar, finely ground
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 teaspoon baking powder
• 1 and 2/3 cups whole wheat flour*
• 1 cup shredded coconut
• 1 tablespoon milk, or more as needed

Directions:

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

In a mixing bowl combine butter and sugar, and beat until light and creamy. Add vanilla extract, sea salt, baking powder, flour, and shredded coconut, and mix until well combined. Add milk until you have a smooth dough ball formed.

Place the dough, covered, in the refrigerator for 30 minutes, then divide the dough to make 24 small balls. Press the balls using your palm to get a cookie shape.

Place cookies on the baking tray one inch apart. The cookies will not spread much during baking.

Bake for 15 minutes in the preheated oven. Remove from the oven and allow to cool for a few minutes, then transfer cookies to a wire rack and let them cool completely before serving.

*Grind your own fresh flour using Glyphosate-Tested Einkorn Ancient Grain Berries and one of our grain mills.

Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit your recipes and photos here!