How To Open a Coconut

Heat oven to 375. Hammer holes into the coconut's eyes, and drain the coconut water inside. Place the coconut on a baking sheet, and bake for 15 minutes. Remove from the oven. Separate the hard shell from the husk, and peel the brown husk from the coconut meat. Rinse the meat under cool water, and pat dry.

Source: The Complete Idiot's Guide to Eating Local

Banana Wheat Germ Oatmeal

Banana Wheat Germ Oatmeal
Amy (amylz)
(This recipe yields 3 servings)

3 and 3/4 cups water
1 cup old-fashioned rolled oats
2/3 cup toasted wheat germ
1/4 teaspoon salt
3 Tablespoons brown sugar
1 Tablespoon butter
2 medium-sized bananas - sliced into coins

In a medium saucepan over high heat, combine the water, oats, wheat germ and salt. Bring this mixture to a boil - stirring occasionally. As soon as it reaches a boil, reduce the heat to low. Simmer for 5 or 6 minutes until thickened - stirring occasionally. Transfer oatmeal to serving bowls. Sprinkle each serving with brown sugar. Swirl 1 teaspoon of butter into each bowl. Top with banana slices. Enjoy!

Roasted Eggplant with Chiles, Peanuts, and Mint

ROASTED EGGPLANT WITH CHILES PEANUTS AND MINT
Betsy (MamaFloMO) from www.RecipeGirl.com

¼ cup unsalted peanuts
5 Tbs + 1 tsp. peanut oil
kosher salt
4 skinny Japanese or Chinese eggplant
¼ tsp crushed red pepper flakes, more or less to taste
2 Tbs fresh lime juice
1 tsp honey
12 medium fresh mint leaves, coarsely torn (about 3 Tbsp.)

1. Position rack in middle of oven and preheat to 425°F.

2. Scatter peanuts in a pie plate and toss them with 1 tsp. oil and a generous pinch of salt. Roast, shaking pan once or twice, until peanuts are a golden brown (about 5 minutes). Set aside to cool and then coarsely chop them up. Reduce oven temperature to 375F.

3. Rinse the eggplant. Trim off tops and then cut eggplant in half lengthwise. In a large shallow pan, toss eggplant with 2 Tbsp. of the oil and the red pepper flakes. Put eggplant cut-side-up on a rimmed baking sheet and sprinkle generously with salt. Roast until eggplant is tender when pierced with a fork and the flesh has turned a light golden brown, 10 to 12 minutes.

4. While eggplant is roasting, whisk 3 Tbsp. oil with lime juice, honey and ¼ tsp. salt in a small bowl. Season to taste with more salt, if necessary.

5. With the eggplant still on the center rack, turn the broiler on high and broil the eggplant until well-browned on top, about 5 minutes. Transfer eggplant to a serving platter. Drizzle with dressing and sprinkle with mint and peanuts. Serve immediately.

Serves 4 to 6 (as a side dish)

Hasselback Potatoes

Hasselback Potatoes

Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Lime Chicken Tacos with Avocado Fries

Lime Chicken Tacos
tasteofhome.com via Pinterest
JDTMamma

12 ServingsPrep: 10 min. Cook: 5-1/2 hours
Ingredients
* 1-1/2 pounds boneless skinless chicken breasts
* 3 tablespoons lime juice
* 1 tablespoon chili powder
* 1 cup frozen corn
* 1 cup chunky salsa
* 12 flour tortillas (6 inches), warmed
* Sour cream, shredded cheddar cheese and shredded lettuce, optional

Directions
* Place the chicken in a 3-qt. slow cooker. Combine lime juice and
* chili powder; pour over chicken. Cover and cook on low for 5-6 hours
* or until chicken is tender.
* Remove chicken; cool slightly. Shred meat with two forks and return
* to the slow cooker; heat through. Stir in corn and salsa.
* Cover and cook on low for 30 minutes or until heated through. Serve
* in tortillas with sour cream, cheese and lettuce if desired. Yield:
* 12 tacos.

BAKED AVOCADO FRIES
bethcooks.squarespace.com via pinterest
JDTMamma

1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated parmesan for serving (optional)


Preheat oven to 450.
Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes).

Dinosaur BBQ Mutha Sauce

I guess I'll start. I made ribs this weekend with the Dinosaur BBQ Mutha sauce. The sauce is excellent but makes a TON. I rubbed the ribs with a rub and put them in a glass baking dish covered with foil for 4.5 hours at 225. Then at 4.5 hours I took them out and basted them with the BBQ about every 10 minutes for 30 minutes. They were excellent.

Dinosaur BBQ Mutha Sauce

From the Dinosaur BBQ cookbook

• 1/4 cup vegetable oil
• 1 cup minced onion
• 1/2 cup minced green pepper
• 1 jalapeno pepper , seeded and minced
• 1 pinch kosher salt
• 1 pinch black pepper
• 2 tablespoons minced garlic
• 1 (28 ounce) can tomato sauce
• 2 cups ketchup (preferably Heinz)
• 1 cup water
• 3/4 cup Worcestershire sauce
• 1/2 cup cider vinegar
• 1/4 cup lemon juice
• 1/4 cup molasses
• 1/4 cup cayenne pepper sauce
• 1/4 cup spicy brown mustard
• 3/4 cup dark brown sugar , packed
• 1 tablespoon chili powder
• 2 teaspoons fresh coarse ground black pepper
• 1/2 teaspoon ground allspice
• 1 tablespoon liquid smoke (optional)

Directions:

1. 1
   Pour the oil into a large saucepan over medium-high heat.
2. 2
   After oil has heated, add the onions, green peppers, and jalapenos and stir.
3. 3
   Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
4. 4
   Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
5. 5
   Bring to a boil, then lower the heat so the sauce simmers.
6. 6
   Simmer for 10 minutes.
7. 7
   Turn off heat, add the Liquid Smoke and let the sauce cool.
8. 8
   Pour it into a container, cover, and store in the fridge until ready to use

Kristie (mymomluvs2bake)

Best Brownies

(Bethany-junemommy11)

BEST BROWNIES

INGREDIENTS

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Chicken Marsala

Chicken Marsala
Michelle (MMmom)

6 chicken breasts
1/4 cup flour, seasoned
butter and olive oil
1 lb button mushrooms, sliced
½-1 cup marsala wine
salt and pepper to taste
1-2 cups chicken stock (depends on how much sauce you want)
2-3 green onions, chopped (optional)


Pat chicken dry. Set aside. Heat butter and oil in sauté' pan (enough to cover the bottom). Season the flour with salt, pepper, and whatever else you like. Dredge chicken in flour and add to heated butter and oil. When chicken is golden brown, turn over. Add mushrooms and cook until chicken is golden brown on 2nd side. Remove pan from heat. Deglaze with wine. Return to heat. Add some of the chicken stock and simmer. Cook until chicken is cooked completely through and sauce has started to thicken. Season to taste with salt and pepper. If you need to increase the amount of sauce, more stock can be added. Add green onions a few minutes before serving, if using. Serves 6

Vegan Lentil Loaf

Vegan Lentil Loaf (EliseMC_22)

Ingredients

4 cups water, plus more for sauteing

2 cups brown lentils, picked over and rinsed

1-2 yellow onions, chopped

3 garlic cloves, minced

3/4 C ketchup, divided

1/2 C bread crumbs, italian-style or plain

1/4 finely chopped raw walnuts

1/2 C finely chopped fresh parsley

2 teaspoons finely chopped fresh thyme or 1 tsp dried thyme

1-2 tbsp tamari soy sauce (or to taste)

1-2 tbsp vegetarian Worcestershire sauce (no anchovies) - you can also make a pretty easy vegetarian recipe for this if you don't want to buy the bottle

1/2 tsp freshly ground black pepper

directions

-preheat oven to 350 F. Lightly oil 4x8 inch loaf pan

-Place 4 C water and lentils in large saucepan. Cover and bring to a boil over medium-high heat, then immediately reduce heat and simmer until water is absorbed, 50-60 minutes. Check lentils after 30 min; add more water, if necessary. You want the result to be thick but with lentils cooked down to a soft texture, so add water sparingly.

-Meanwhile, saute onions and garlic in enough water to coat vegetables so they don't stick to the pan. Cook for 5 minutes, until onion is soft. Transfer to a large bowl.

-When lentils are done, remove from heat, and let stand for at least 30 minutes. They will thicken up even more. When completely cool, combine with onion/garlic mixture, and add 1/4 C (60 g) ketchup, bread crumbs, walnuts, parsley, thyme, tamari, Worcestershire sauce, and pepper. Thoroughly combine all ingredients. Adjust seasoning as necessary.

-Press mixture firmly into prepared pan, and spread remaining 1/2 C (120 g) ketchup on top. Bake for 45 minutes. Let cool for 10 minutes before slicing.

Amish White Bread

Amish White Bread

Christine (Christine0120)

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

DIRECTIONS

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. (I use egg wash before baking)
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Cauliflower Crust Pizza

Cauliflower Crust Pizza

Serves 2

ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.

*another way to 'rice' the cauliflower: I took frozen cauliflower and microwaved it as per package directions. Then I let cool slightly, shredded with a cheese grater and measured out the cup.

Want to hear something else? The entire crust is only:

calories: 434
fat: 25 g
carbs: 8 (net), 13 if counting all
fiber: 5 g
protein: 41 g

Per serving, that's only 109 calories and 2 net carbs

Baja Fish Tacos

Baja Fish Tacos

Sandy~Bettyinthekitchen

1 lb filets of white fish (cod, halibut, tilapia, orange roughy)
lemon pepper seasoning

8 warm corn tortillas (wrap in towel and microwave)

Sour Cream Sauce
1 cup sour cream (thinned with 2 T milk)(can substitute 1/3 cup each lite sour cream, lite mayonnaise and non-fat yogurt - really yummy!)
Pico Pica sauce or any red pepper sauce to taste
6 radishes, minced

Garnish
shredded cabbage (use a mixture of purple and green)
cilantro sprigs, optional
Cheddar, Chihuahua, Cotija or Jack cheese, shredded
salsa fresca or pico de gallo

Heat a non-stick skillet with a small amount of oil. Dry the fish fillets then sprinkle with lemon pepper and pan fry about 3 minutes per side. Set aside and keep warm.

Meanwhile, prepare the sour cream sauce and chill.

To serve, fold tortilla in half and layer with fish, cheese, sour cream sauce, salsa and cabbage.

Makes about 4 servings.

Pico de Gallo
1/2 cup diced white onion
1 cup diced roma tomatoes, seeded
3 sprigs chopped cilantro
1 jalapeno--finely chopped
1/2 tsp garlic salt
juice of one lemon (or lime)

Banana Oatmeal Cups with Chocolate Chips

Banana Oatmeal Cups with Chocolate Chips (Sassix)

3 mashed bananas (the more ripe the better!)

1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)

2 eggs

1 tbsp Baking powder

3 cups (240g) Old Fashion or Rolled Oats

1 tsp vanilla extract

3 tbsp (42g) mini chocolate chips

Preheat oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit

Balsamic Roasted Potatoes

Balsamic Roasted Potatoes
The-Skipper-Bunch

1 1/2 pounds new potatoes, halved or quartered if large (I used russet)
3/4 cup low sodium chicken broth
1/4 cup balsamic vinegar
8 garlic cloves, smashed
5 sprigs of thyme ( I used 1.5-2 tablespoons of dried thyme)
coarse salt and ground pepper

Directions:

Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

Pumpkin Cranberry Breakfast Cookies

PUMPKIN CRANBERRY BREAKFAST COOKIE
(luckymommyto2boys ~ Amy ~ Recipezaar)

1 cup brown sugar
1 ¼ cups rolled oats
2 cups whole wheat flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice (heaping)
6 tablespoons applesauce
6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
2 egg whites
¾ teaspoon vanilla extract

½ cup dried cranberries

Preheat the oven to 350 degrees F. Place all ingredients in bowl, stir together until combined.
Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
Store in Tupperware between layers of waxed paper.
Great with a pumpkin pie latte!

* Amy's notes: I used Splenda brown sugar. I also only had self-rising white flour, so I used that and omitted the baking soda, baking powder, and salt. And on the second batch, I didn't bother spraying the tops of the cookies with the cooking oil. I just sprayed it on the cookie sheet and my hands.

Charlotte's Tuna Salad

Charlotte's Tuna Salad (lottiev from bbc)

1 can garbanzo beans, rinsed and drained
1 can tuna, drained
zest and juice from one lemon
1/4 cup sundried tomatoes (or roasted tomatoes), chopped
2 tbsp - 1/4 cup red onion, chopped finely
1 tbsp capers
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dijon mustard
1 small handful basil, torn OR
1 handful flat-leaf parsley, chopped
salt and pepper to taste

Combine the tuna, capers, tomatoes, beans, and onion. In a jar, blender, or with a whisk, combine lemon juice and zest, vinegar, oil, mustard, and herb of choice. Add to tuna/beans and combine.

World's Best Dinner Rolls

World's Best Dinner Rolls

Recipe from: Our Best Bites

2 cups Whole Milk (you could also use 2%, but whole is best)

1/2 cup + 1 Tablespoon Sugar, divided

1/3 cup (5 1/3 Tablespoons) Butter

2 teaspoons Kosher Salt

2 packages Active Dry Yeast (or 4 1/2 teaspoons)

2/3 cup Warm Water (105-115 degrees)

8 cups All-Purpose Flour

3 Eggs, beaten

DIRECTIONS: Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat and allow to cool until lukewarm. (This step is important because if the mixture is too hot, it will kill the yeast.)

While the milk mixture is cooling, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let stand about 10 minutes. (after the 10 minutes, the yeast should be very bubbly and foamy)

In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl. Add yeast mixture and beat on high for 3 minutes. Add in beaten eggs. Then stir in remaining 5 cups of flour to make a soft dough. *NOTE- The dough will be very soft and coming away from the sides of the bowl, but it will still be sticky. Dont worry about this. It will firm up a little during the rising process)

Place the bowl in a warm place and cover with a clean kitchen towel. Allow to rise for 1 hour.

Punch down dough, and turn dough onto a lightly floured clean surface. Divide in half. Spray 2 9x13 glass pans with cooking spray.

Roll first portion of dough into a rectangle and then cut into 12 equal-sized pieces. Roll each piece into a ball and then place in prepared pans. Repeat with remaining dough in the second pan. Cover pans with clean kitchen towels, and let rise 30-45 minutes.

Preheat oven to 375 degrees. Bake for 15-18 minutes or until golden-brown.

When done baking, remove rolls from oven and then rub a stick of cold butter all over the tops!