Here is another good one from Bon Appetit and epicurious.com, just in time for the fall pumpkin harvest.
This rich, silky soup has a touch of spice.
2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 garlic gloves, minced
3 cups canned solid pack pumpkin
2 cups canned low-salt chicken broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1 1 /2 cups (about) canned unsweetened coconut milk*
Ground nutmeg
*Canned unsweetened coconut milk is sold at Indian, Southeast Asian and Latin American markets and at many supermarkets.
Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
Working in batches, puree soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.
Makes 6 servings.
Bon Appetit, March 1998.
http://www.epicurious.com/recipes/recipe_views/views/5150
For information on how healthy coconuts are and how they can help you lose weight, go to Coconut-Oil-Diet.com now.
Coconut Bake
In Trinidad, this rustic coconut loaf with a biscuit-like texture is traditionally eaten with bul jol, which is also known as pick-up saltfish. The bread is quick and easy to make, and is great for breakfast with tropical jams such as guava, passion fruit, or mango.
Coconut know-how: To open a coconut, pierce "eyes" with an ice pick and drain out liquid. Break coconut open with a hammer, and then pry out the meat and scrape off the brown skin. Chop or grate meat by hand or in a processor.
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled margarine, cut into 1/2-inch cubes
3/4 cup coarsely grated peeled fresh coconut (white part only)
2/3 cup unsweetened coconut milk*
Nonstick vegetable oil spray
Sift flour, sugar, baking powder, and salt into medium bowl. Add margarine; rub in with fingertips until coarse meal forms. Mix in grated coconut, then coconut milk. Stir mixture with fork until dough forms. Gather dough into ball; cover with kitchen towel. Let dough rest 30 minutes.
Preheat oven to 400 degrees F. Spray baking sheet with nonstick spray. Shape dough into 7-inch-round. Place on prepared baking sheet. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Cool 30 minutes. Serve coconut bake slightly warm.
*Available at most supermarkets and at Asian markets.
Makes 1 loaf.
From Bon Appétit, Features, May 2006, Virginia Burke
http://www.epicurious.com/recipes/recipe_views/views/234790
To find out how coconuts and coconut oil can help you lose weight, go to http://coconut-oil-diet.com now.
Coconut know-how: To open a coconut, pierce "eyes" with an ice pick and drain out liquid. Break coconut open with a hammer, and then pry out the meat and scrape off the brown skin. Chop or grate meat by hand or in a processor.
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled margarine, cut into 1/2-inch cubes
3/4 cup coarsely grated peeled fresh coconut (white part only)
2/3 cup unsweetened coconut milk*
Nonstick vegetable oil spray
Sift flour, sugar, baking powder, and salt into medium bowl. Add margarine; rub in with fingertips until coarse meal forms. Mix in grated coconut, then coconut milk. Stir mixture with fork until dough forms. Gather dough into ball; cover with kitchen towel. Let dough rest 30 minutes.
Preheat oven to 400 degrees F. Spray baking sheet with nonstick spray. Shape dough into 7-inch-round. Place on prepared baking sheet. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Cool 30 minutes. Serve coconut bake slightly warm.
*Available at most supermarkets and at Asian markets.
Makes 1 loaf.
From Bon Appétit, Features, May 2006, Virginia Burke
http://www.epicurious.com/recipes/recipe_views/views/234790
To find out how coconuts and coconut oil can help you lose weight, go to http://coconut-oil-diet.com now.
Subscribe to:
Posts (Atom)
