Thai Fish Cakes

Servings: 3
Preparation Time: 25 minutes

Ingredients:

• 300 grams white fish fillets
• 1 egg, lightly beaten
• 1 tablespoon fish sauce
• 2 tablespoons flour of choice
• 2 tablespoons red curry paste
• 1–2 red chilies
• 2 tablespoons coriander leaves, chopped
• 2 raw, spring onions, chopped
• 50 grams green beans, chopped
• coconut oil, for frying
• salt, to taste

Directions:

Add fish fillets, egg, fish sauce, flour, red curry paste, red chilies, and coriander leaves to blender. Blend ingredients until combined and turned into a thick paste. Transfer the paste to a bowl.

Now, add spring onions and green beans to the paste. Mix well. Form the paste into round patties using wet palms. Keep them aside.

Heat oil in a large pan and deep-fry patties from both sides until golden brown. Turn off heat and drain patties on an absorbent paper.

Serve hot with chili sauce.

Recipe and photo submitted by Sandhi, Livonia, MI.

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Coconut Chicken Strips with Honey Mustard

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups coconut chips (or shredded coconut)
• 1 1/2 pounds chicken breasts, cut into strips
• 2 tablespoons olive oil, coconut oil or butter
• 1 tablespoon flour
• 1/4 teaspoon nutmeg
• 1/2 cup prepared mustard
• 2 tablespoons honey

Directions:

Turn oven to broil.

Spread coconut evenly on a baking sheet.

Toast coconut until slightly browned and remove from oven.

Preheat oven to 375 degrees F.

Mix flour, nutmeg, and toasted coconut in a bowl.

Place chicken strips in a bowl and drizzle with oil or melted butter.

Prepare cookie sheet with oil or butter so the strips won’t stick.

Coat chicken with dry mixture.

Bake for 10 minutes or until cooked thoroughly.

While chicken is cooking, mix mustard and honey for dipping sauce.

Recipe and photo submitted by Gena, Maypearl, TX.

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Grass-Fed Bison Meatloaf

Servings: 8
Preparation Time: 30 minutes preparation; 90 minutes+ bake

Ingredients:

• 2 pounds grass-fed bison
• 2–3 tablespoons Expeller-Pressed Coconut Oil
• 1 large onion, coarsely chopped
• 2 carrots, finely chopped (or grated with large grater holes)
• 2 celery ribs, finely chopped
• 1/2 large red bell pepper, coarsely chopped (optional)
• 2–3 cloves garlic, finely chopped (optional)
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1 teaspoon celery seed
• 1 teaspoon dried thyme
• 3 tablespoons Worcestershire sauce
• 2 teaspoons pink Himalayan Salt
• 1 teaspoon freshly ground black pepper
• 2 eggs, (large), beaten
• 1/2 cup homemade breadcrumbs

Directions:

Preheat oven to 350 degrees F.

Place thawed bison in large mixing bowl and break up into coarse chunks.

In a large pan, heat coconut oil. Add onions, carrot, and celery and sauté until vegetables begin to soften. Add bell pepper and garlic and sauté three minutes more. Add oregano, basil, celery seed, thyme, WOR sauce, salt, and black pepper and sauté one more minute.

Add sautéed vegetable herb mixture to bison and combine. Add beaten eggs and breadcrumbs and mix thoroughly.

Form the meat mixture into a glass baking dish lightly greased with coconut oil (this amount fits perfectly in a 7 X 10-inch pan). Cover with foil, shiny side down, and bake 30 minutes. Reduce oven temperature to 325 degrees and bake 60 to 80 minutes more until internal meat temperature reads 160 degrees. Remove the foil about 20 minutes before end of baking time to brown and crisp up the top.

This recipe makes about 8 servings. It’s delicious hot and served with vegetables and rice or cold in a meatloaf sandwich.

Recipe and photo submitted by Mary, Des Moines, IA.

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