Tag Archives: coconut oil

Hello, Crispy “Fried Chicken”! p.s. It’s Baked.

29 May

ImageWhat do you do when you have a hankering for something greasy and sinful but can’t lower bring yourself to pop out for a Double Down?

Why, you create a mock up of course. In this case, involving cornflakes. 

I remembered that I had hungrily Pin-interested something of the sort late one night, so I dug around and found some recipes. The following is a conflation of a few that I discovered as well as the recipe on the back of the Kelloggs box.

You’re welcome. 

The end result was satisfying, to say the least, and pretty fun to make too. 

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Healthy Crispy Baked “Fried Chicken” 

  • 8-10 chicken drumsticks or thighs  
  • 3/4 cup plain yogurt
  • 1 tablespoon paprika
  • 3 cloves garlic- crushed 
  • salt and pepper (1/2 teaspoon each)
  • liquid smoke
  • 1 egg
  • 1/2 cup all purpose flour
  • 3 tablespoons coconut oil
  • 1 tablespoon Dijon 
  • 1 cup milk
  • 2 cups (or more) crumbled cornflakes 
  1. Combine yogurt, salt and pepper, paprika, garlic, mustard and a few drops of liquid smoke in a medium sized bowl or ziplock bag. Combine chicken and coat. Let marinate for at least one hour, or as long as possible. 
  2. Preheat oven to 350. 
  3. In a medium sized bowl, mix flour, egg, milk and more salt, pepper and dash of paprika until smooth, to create a batter. 
  4. In separate shallow bowl or pan, crush cornflakes. 
  5. Remove chicken from marinade and dip into batter and then again into crushed cornflakes. Place evenly on a foiled and greased cooking pan. 
  6. Drizzle coated chicken with melted coconut oil. 
  7. Bake at 350 for one hour until tender, and chicken is no longer pink inside and juices run clear. 
  8. Do not cover pan or turn chicken while baking. Serve hot. 

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I served the chicken up on baby spinach with a warm, limey blackened corn salad and roasted pickled beets (don’t ask what’s in the corn salad- I I made it in a rush and I honestly don’t recall- but I know that it includes bulgar wheat, fried onions and red pepper, cumin, parsley, cayenne, honey and lime). The pickled beet salad is from the Polish deli next door ( which I’m obsessed with, and often clean them out of their stock!)  

I thought this meal came together bee-autifully. 

Try it out, guilt free. 

M x

 

 

Gluten free Falafel with Chipotle Tahini Yogurt

25 Feb

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Craving a quick and light meal? Look no further! You can whip these bad boys up and still have time to do homework watch the Oscars for four hours, uninterrupted!

The key ingredient for me here was the chipotle. Nothing beats that smokiness. It goes surprisingly excellent with the combination of tangy yogurt and nutty tahini.

And of course, this recipe is gluten and sugar free (just like me!). I’ve been on this crazy diet for 13 days now, (which also eliminates all dairy except for yogurt) and honestly, I feel great. More energetic and more alert! I’ve also finally lost those 3.5 Italy pounds (worth it) which is a nice bonus!

For those of you not on a cleanse, fear not. These falafel would be lovely wrapped in a warm pita with onion, tomato and parsley.

Gluten Free Falafel with Chipotle Tahini Yogurt
Makes 16

2 small cans of chickpeas (or one can chickpeas, one can another bean if you’re short- I actually used chickpeas and adzuki beans for this dish), drained and rinsed.
2 cloves of garlic, smashed
1/2 of a medium onion, chopped
1 egg
1 cup of cornmeal
1/2 cup flaxseeds
1/4 cup olive oil
1.5 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon cayenne (or to taste, remember, I like things spicy!)
1/2 cup fresh mint
1/2 cup fresh parsley
1/2 juicy lemon, juiced
1/2 teaspoon cinnamon
Coconut oil, for frying
Fresh cilantro, for garnish

1. Add beans to food processor and give it a few pulses. Remove half of the chopped beans into a large bowl, and leave the rest.

2. Process the remaining beans with garlic, onion, lemon juice, olive oil, spices, herbs, salt, cornmeal and flaxseeds. Taste for salt. Add egg and blend until incorporated into a thick, chunky paste. Add mixture to bowl with chopped beans.

3.in a large skillet heat oil at medium high (about two tablespoons). Gently ball dough and drop into hot oil. Cook until golden brown, about 5 minutes on each side. Transfer to plate lines with paper towel to drain. Serve immediately.

Sauce
1 cup yogurt
2 heaping tablespoons tahini
Juice of 1/4 fresh lemon
Sea salt to taste
1 teaspoon ground chipotle

1. Mix and drizzle on top or serve on the side.

I served this on a makeshift tabbouleh salad- finely chopped parsley with cherry tomatoes, chopped red pepper and cilantro, topped with olive oil,more sea salt and more lemon juice. Sprinkle with toasted sesame seeds and ground black pepper.

Then sit back, relax, and talk smack about celebrities.

M

Quick and Easy, Tuesday’s Tuna Cakes

4 Sep

For many of us, today marked the first day back to school or work. With summer winding down and schedules ramping up you may be interested in some simple and healthy recipes for weeknights.

I apologize for this blurb sounding like something out of a Metro commuter paper, but I read it today for the first time in awhile, and clearly I’m easily impressionable.

These were very simple to make, and so so flavourful! I grabbed a handful  of some fresh basil from my grandparents garden yesterday, it was so fresh and fragrant.  A key ingredient here.

Tuna Cakes

  • 2 cans of tuna
  • 1/2  red onion, finely chopped
  • 1 small handful of fresh basil, chopped
  • 1/3 cup sharp cheddar cheese, grated
  • 1/2 cup chickpea flour
  • 1/2 cup plain yogurt
  • 2 teaspoons Garam Masala
  • 1 teaspoon salt
  • 1/2 of a fresh jalapeno, finely chopped
  • black pepper to taste
  • 1 squeeze of fresh lemon juice
  • cornmeal
  • coconut oil

1. Combine all ingredients (minus the cornmeal and coconut oil) in large bowl and mix well.

2. Form into medium sized patties and dust with cornmeal on both sides.

3. Over medium high heat in large pan, heat coconut oil.  Fry until golden and crispy, about 5 minutes on each side.

This recipe yields 6. I served them over salad, but they would make awesome burgers. They could also be made into smaller bite sizes and served as an appetizer! Very versatile I’d say.

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Fresh Biscuits and How to Keep Herbs Fresh (Totally Unrelated)

23 Jan

Don’t get me wrong, beef stew, although lovely, is basically just a vehicle for the accompanied  fresh biscuits. I must say, these turned out very nicely. I wanted to attempt the basic biscuit before getting all fancy-like with flavours (the fun part!). This will be a staple recipe for me now, and I  may experiment with  cheddar and cayenne or lime with black pepper next time.

Many biscuit recipes call for shortening, which I have never kept on hand. However, one thing I cook with almost everyday is coconut oil. It turns out that one can quite easily substitute the much healthier coconut oil for shortening in almost any given recipe, as long as the textures remain similar (coconut oil melts very easily).

p.s. I normally hate baking.

Beef Stew with Fresh Whole Wheat Biscuits

Biscuit Recipe:

  • 2 cups whole wheat flour (or all purpose)
  • 4 tsp baking powder
  • 3 teaspoons brown sugar
  • 1/2 tsp salt
  • 1/4 cup coconut oil
  • 1/4 cup salted butter (cold)
  • 1 egg
  • 2/3 cup almond milk (didn’t have regular)
  1. In bowl combine dry ingredients, and then cut in butter and coconut oil. Combine until mixture resembles course crumbs.
  2. Beat egg with milk, and combine with dry ingredients until just wet (do not over mix!)
  3. Turn onto floured surface, and knead no more than 20 times
  4. Roll out dough and cut into circles
  5. Bake on well greased cookie sheet for 9 minutes at 450

This was so easy. Gotta love the short baking time for the instant gratification.

Like many of the other recipes I’ve posted this month, the beef stew was chock-full of  fresh rosemary. Not that I am completely obsessed with the humble herb (like I am with say-cilantro), it’s just that I have discovered a technique that has made it last and last!   I purchased this rosemary and sage pictured below on January 3rd, and it is amazingly still  fresh! The secret is to keep it in the fridge in a sealed container wrapped with damp paper towel! Totally life changing for someone who adores fresh herbs, yet is sad to see them wilt after just a few days and minimal use. I used to hate buying beautiful  herbs in huge bunches when I knew they would wither and die in a few short days. Same goes for spinach and mixed greens. This has totally changed all that. Goodbye stinky boxes of mixed salad that I didn’t have time to eat yet!

Get ready for February everyone, ’cause someone just bought a whole whack of cilantro!

Maybe everyone else already knows this trick, and I'm just slow?

Immy May

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