Tag Archives: coconut

Coconut roasted carrot salad

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I’ve been on a bit of a coconut streak lately, adding unsweetened shredded coconut to my oats in the morning, roasting every possible vegetable in coconut oil instead of my usual olive oil, adding coconut butter to smoothies and the list goes on. So when Kelapo sent me a little jar of their coconut oil to try out I had no problem thinking of something to use it for. Since it’s Memorial Day weekend and pretty much everyone will be attending a BBQ at some point, I figured I’d make something that would be a nice side to all the grilled food. I hate when BBQ’s consist solely of meat, buns, and chips so I went with a vegetable but dressed it up a bit. Smile It was slightly warm in the house with the oven on in the 85 degree temps this afternoon but I’d say the outcome was worth it.

You’ll need about 2lbs of carrots for this. I only had about 1.5lbs of whole carrots so I stole a few baby ones from my hummus dip stash.

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Wash and trim them. I hardly ever peel my carrots, just give them a good wash. You can peel them though if the outer layer ugliness bothers you. Since these were going to be roasted I figured no one would see the outer layer anyway. Slice the carrots on a diagonal in thin strips and place in a large bowl. Mince up a couple gloves of garlic next and grab about 1/4 cup of sliced almonds. Put both the minced garlic and the almonds into the bowl with the carrots.

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Coconut oil wants to be solid. It will get slightly melted in the summertime but it’s never quite like other oils that are pourable (unless maybe your house isn’t air conditioned and gets pretty hot). For this recipe you need the oil to be completely liquid so you can pour it into the bowl with the carrots, garlic and almonds and stir to coat everything. I popped about 2 tablespoons into a small bowl and microwaved it for about 25 seconds, that’s all it needed to completely liquefy. When you  pour the now warm/hot oil over the colder carrots the oil might congeal a little. Don’t worry, once it goes into the oven everything will melt again.

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Pour the carrot mixture onto a baking sheet, you don’t really need to grease it since the oil is coating the mixture already. Roast at 400 degrees for about 30 minutes, mixing/flipping once or twice as they cook.

Use the 30 minutes the carrots are roasting to gather up the rest of the ingredients.

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-apple cider vinegar

-honey

-feta

-dried cherries

-shredded coconut

-fresh mint leaves

I contemplated some more nuts/seeds but in the end left it simple with the almonds that were already in it. Not much prep work here. I just did a quick chiffonade with the mint and that was it.

Once the carrots are done take them out of the oven and let them rest a bit to cool down. Since we’re adding feta to the mixture you don’t want the hot carrots to melt the cheese. 15 minutes was about as much patience as I had.

Pour the carrot mixture back into the bowl and add all the other ingredients to it. Add some salt and pepper to taste and garnish with some mint leaves. I kept this at room temperature to serve because I didn’t want the oil to start to congeal from the cold fridge. Obviously, the leftovers are now in the fridge but I will probably warm them up in the microwave quickly before serving again.

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The carrots did a great job absorbing the coconut oil flavor. It really stood out in the dish. I think the addition of the shredded coconut helped bring out the coconut oil flavor too. If you’re not a fan of mint I’d go with basil. I was torn between the two but I’m glad I chose the mint, I like the contrast of it with the honey and sweet cherries in this.

 

Coconut Roasted Carrot Salad

Makes 6 side dish servings

  • 2 lbs carrots
  • 1/4 cup sliced almonds
  • 2 cloves garlic, minced
  • 2 tbsp coconut oil
  • 1/2 cup feta cheese
  • 1/4 cup dried cherries
  • 1/4 unsweetened shredded coconut
  • 1.5 tbsp apple cider vinegar
  • 2 tsp honey
  • handful of fresh mint leaves
  • salt/pepper

Directions:

Preheat oven to 400 degrees. Wash, trim and peel carrots. Slice them diagonally into thin strips. Mince garlic. add garlic, almonds and carrots to a large bowl. Melt coconut oil and pour over carrot mixture. Add salt and pepper to taste. Combine well and pour onto baking sheet. Bake at 400 degrees for about 30 minutes, flipping/stirring a few times during baking. While carrots are roasting, chiffonade mint and add mint and all other ingredients to the same large bowl the carrots were in. When carrots are finished roasting, let cool for about 15-20 minutes. Once cool, add carrot mixture to bowl with other ingredients and stir well to combine. Season with salt & pepper again to taste and garnish with mint leaves.

 

What are you bringing to your Memorial Day BBQ?

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Filed under Meals, Recipes, Side Dishes

Ode to Ireland

First things first. Breakfast was too good not to share. This girl knows what she’s talking about when it comes to smoothies. I’ve been wanting to try these dough boy smoothies for quite some time and yesterday morning was the day. Boy am I glad I did. Such a nice change of pace for breakfast. It really does taste doughy too!

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Those white clumps are coconut butter and definitely the best part. If you haven’t tried these yet, do it.

<Insert long work day here>

But that’s ok because it’s only a 4 day work week for me. We leave for Ireland on Thursday night! We’ll be headed there for just over a week and plan to explore much of southern Ireland from Dublin —-> Cork –> Killarney —> Shannon. We’re going with Adrian & Doreen so you’ll be seeing a little bit more of those two. This is my first trip to Europe that we’re planning completely on our own and not with a group of some sort so, it will be interesting to see how everything pans out from driving our stick shift rental car on the other side of the road to figuring out how to get from city to city.

I decided to get ready for our trip by incorporating one of the few foods I associate with Ireland (maybe I’m naïve but, what food is actually Irish?) into last night’s dinner. Cabbage! I’ll admit that my assumption of cabbage being Irish is based solely on the whole corned beef & cabbage St. Patrick’s Day tradition. So I apologize if it’s not but, I promise the recipe is good anyway!P1012649

There were slim pickings in the produce drawer of the fridge and since we’re leaving on Thursday I really didn’t want to buy too much either. Enter this coleslaw/salad that I can make a ton of, will keep just fine for a few days, and satisfy my vegetable quota. Hope Ulysses likes it because it’s on the menu every night between now and Wednesday!

Honestly, I don’t even know if I can call this a “recipe” it’s so simple. Simple is how I roll. I don’t have time for long, elaborate meals during the week while working full time and trying to fit in some sort of workout after 5pm. (Don’t even try and talk me into a morning workout. It will not happen. I can’t even tell you how many times I’ve tried only to totally dismiss the alarm clock when it goes off.) My goal is to try and keep it healthy, quick, and of course tasty. That’s it. I think this satisfies all three.

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These 4 vegetables cost me $4.32 at my favorite store. I plan on having them last me for 3 dinners/lunches. Can’t beat that.

Ever had jicama?

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This was actually my first time buying it. I’ve had it in plenty of store bought vegetable party trays but never bought it myself. It looks like a root vegetable and you just peel the outside layer off much like you would a potato.

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Once the jicama is peeled, just julienne it along with the red pepper.

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This is a loose interpretation of a “julienne”. No need to be perfect here.

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Moving onto the cabbage, I actually take out the white inner core as I think it’s kind of bitter and then just slice it.

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Add all your sliced vegetables to a bowl. I actually threw in some un-pictured raisins too for some sweetness. I also thought about adding a sliced up apple but then realized I didn’t have any left.

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Now it’s time for the dressing. This is where most coleslaws go horribly wrong. I wanted to keep this one light and obviously healthy but, I also wasn’t in the mood for just a vinegary dressy.  I ended up kind of winging it and it came out great!

  • 1/2 cup plain yogurt
  • 1 tbsp mayo
  • 2 tbsp dijon mustard
  • 2 tbsp apple cider vinegar
  • 1.5 tsp sugar
  • salt/pepper

Just pour the dressing into the bowl with the sliced vegetables and toss to coat.

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I let this sit in the fridge for a couple of hours but, there’s no reason you couldn’t eat it right away.

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I was alone for dinner last night and this was the perfect side to my grilled cheese and tomato sandwich. Smile

Now it’s time to start packing!

“Irish” Coleslaw:

Serves 8-10 side dish portions

  • 1 small head of red cabbage, sliced
  • 1 small head of green or savoy cabbage, sliced
  • 1 red pepper, sliced thinly
  • 1 jicama root, sliced thinly
  • 1/4 cup raisins, chopped
  • salt/pepper to taste

Dressing:

  • 1/2 cup plain yogurt
  • 1 tbsp mayo
  • 2 tbsp dijon mustard
  • 2 tbsp apple cider vinegar
  • 1.5 tsp sugar
  • salt/pepper

Directions:

Thinly slice all vegetables and combine in a large bowl with chopped raisins. Whisk together all dressing ingredients and add to bowl with vegetables. Add salt & pepper to taste. Toss to coat and serve or refrigerate.

Have any of you been to Ireland? Any suggestions on things we must do while there?

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Filed under Breakfast, Dinner, Meals, Recipes, Travel