Jamaican Inspired Cabbage Slaw
This crisp slaw is made spicy with the addition of a scotch bonnet pepper.
Tag: side dish
Sunday Cottage Fries
Author’s Note – During the last few minutes, top with parmesan cheese and allow to melt. Do not stir. This gives the potatoes a tangy and unique taste.
Coconut Mashed Potatoes
Rich and ooooooooo sooooooo yummy!!!! And healthy too!!
Coconut Mashed Potatoes
Ingredients:
- approximately 2 pounds of your favorite mashing potatoes, do not peel
- 1/4 cup coconut oil
- 2 tablespoons butter or ghee
- 1 cup coconut milk*, room temperature
- salt and pepper to taste
Directions:
Steam the potatoes until very soft. Mash the potatoes (peel and all) and the oil and butter with a mixer or a potato masher until smooth. Add the coconut milk, salt, and pepper and continue to mash until all is mixed.
*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.
Recipe submitted by Tammy, Cape Girardeau, MO.
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Carrot, Coconut, Raisin Salad
Author’s Note – Usually, I have made this with mayo and didn’t want to eat that, so I thought the cashews would provide the creamy texture and, sure enough, they did.
Curried Cabbage
Curried Cabbage
Ingredients:
- 5 slices turkey bacon
- 5 tablespoons Expeller-Pressed or Virgin Coconut Oil
- 1 medium yellow onion, chopped
- 1 1/2 teaspoons curry powder
- 1 head organic cabbage, shredded
- 1 teaspoon lemon pepper
- 1/2 teaspoon salt, or to taste
- 1/4 cup chicken stock
- 1/4–1/2 cup toasted coconut flakes
Directions:
Fry turkey bacon in large skillet till crisp. Place on a wire rack and set aside.
Add coconut oil, onion, and curry powder to skillet and cook for 2 to 3 minutes. Add cabbage and lemon pepper. Put lid on and cook, stirring occasionally till cabbage is soft. Add a little chicken stock as needed.
Crumble bacon and stir into cabbage along with the salt just before serving. Garnish with toasted coconut. Enjoy!
Recipe submitted by Blair, Shreveport, LA.
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Easy Coconut, Curry Rice
This rice side dish can be cooked in a rice cooker or on top of your stove.
Easy Coconut Squash Bake
This delicious baked squash dish is flavored with Coconut Cream Concentrate, maple syrup, and cinnamon.
Twice Baked, Coconut Sweet Potatoes
Twice Baked, Coconut Sweet Potatoes
Ingredients:
- 4 large sweet potatoes
- coconut oil
- 6 tablespoons butter
- 6 ounces goat cheese
- 2 tablespoons Coconut Cream Concentrate
- sea salt and pepper to taste
- 1/4 cup dried coconut (optional)
Directions:
Preheat oven to 400 degrees F.
Wash potatoes and pierce several times with a fork. Rub with coconut oil. Bake in preheated oven for about 45 minutes or until done.
Cut top 1/3 off potatoes. Scrape out the meat of the potatoes into a medium bowl, leaving about 1/4 inch of meat on inside of potato to create a bowl. Scrape out lid also. You can discard the lid or snack on it. Mix potato meat with the butter and goat cheese. Add salt and pepper to taste.
Fill potato shells with the mixture. Sprinkle with coconut, if using. Bake in 350 degree oven for 20 to 30 minutes until slightly browned on top.
Recipe submitted by Jeanette, Nolensville, TN.
Quick, Yummy Holiday Yams
This yam side dish is sweetened with dark maple syrup and flavored with oranges.
