I finally decided to try it out, and bought the two-pack on Amazon. I have read that along with some health benefits, coconut oil can be used as a moisturizer or even in your hair. I love the smell of coconut, and this particular brand seems to get very good reviews (Nutiva’s Cold-Pressed, Organic Extra-Virgin Coconut Oil). No, they’re not paying me.
While I generally try to fry foods as little as possible, this oil is a fun alternative to my good old standby, olive oil. It does lend a slight coconut-y flavor to foods, but was very good in a chicken-broccoli-pineapple stir fry!
I started looking for other ways to use my new ingredient and found this delightfully yummy cookie recipe!
It made about 12 large chunky, chewy (dare I say decadent) cookies.
1/2 cup coconut oil
1 1/2 cups brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspon baking soda
1 tablespoon vanilla
1 3/4 cup flour
1 cup semisweet chocolate chips
1 cup white chocolate chips
Preheat oven to 400 degrees.
In an electric mixer, beat together coconut oil, eggs, and brown sugar until well mixed.
Add remaining ingredients, mixing together just until all are incorporated.
Use a 1/3 cup-measuring cup to form cookies on a cookie sheet.
Bake for 9-11 minutes, or just until the outside of the cookies have browned.
I had a package of silken tofu in my refrigerator for weeks before I finally decided to try baking it. We were pleasantly surprised by how moist and good this cake tasted because it contains no dairy or egg products. This is a vegan recipe. Also, rather than use a lime glaze (as suggested in the original recipe), I decided to melt chocolate over it – Yum!
Tofu Pound Cake
5 oz. silken tofu, drained
2/3 cup sugar
1/4 cup canola oil
1/4 cup vanilla soymilk
2 tsp. vanilla extract
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350F. Coat 9×5-inch loaf pan with cooking spray.
I have been looking for foods that Carina has not yet tried. I stumbled upon this Mushroom Barley recipe – two things that Carina has never eaten but that are two of Jonathan’s favorites. Trying it out was a no-brainer.
In my effort to kill two birds with one stone, I used vegetable broth instead of chicken stock so that I could call it a vegan meal too. I also added a little more salt and garlic to our tastes.
2 Tbsp Olive Oil
1 Small Onion, diced
1/4 Tsp Sugar
1 Cup Mushrooms, chopped
2 Garlic Clove, chopped
2 Tsp Salt, divided
1 Cup Pearl Barley, rinsed
3 Cups Vegetable Broth
In a large pot, heat the olive oil over medium heat.
Add the onions and cook for 5 minutes, stirring occasionally.
Add the sugar and cook for another 5 minutes or until onions start to caramelize.
Remove the onions to a plate and add the mushrooms, garlic and 1 tsp salt to the pot. Cook for 3 minutes or until the water from the mushrooms start to evaporate, then remove to a plate and set aside.
Add the vegetable stock into the same pot and bring to a boil, add the barley, 1 tsp salt, reduce to a simmer and cook for 45 minutes or until tender.
Add the onions and mushrooms to the pot to combine and cook until heated through.
With 4 servings, I calculated each serving to be about 260 calories.
I have a daughter that follows a vegetarian diet. Restaurants that cater to a vegan or vegetarian diet are sometimes tough to uncover. In Katy, I was able to identify six that have menu options available.