Keto Coconut Cake Recipe

Ingredients

• Unsalted butter for pan 4 large eggs
• 1 cup canned coconut milk, unsweetened, full fat (before opening, shake it up well)
• 1/2 cup sugar or Swerve or other sweetener for baking
• 1 tablespoon vanilla extract
• 3/4 cup coconut flour (84 grams)
• 1/4 teaspoon kosher salt
• 1 tablespoon baking powder

Directions

1. Preheat oven to 350 degrees
2. Prep an 8-inch round cake pan with cooking sray and parchment paper.
3. In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, sweetener and vanilla.
4. Whisk in the coconut flour, kosher salt and baking powder. Keep whisking until the batter becomes smooth and free of lumps. If the batter seems very thick, add 1-2 tablespoons of water.
5. Using a rubber spatula, transfer the batter to the prepared cake pan. Smooth the top out.
6. Bake until the edges are golden brown and pull away from the pan, about 35-40 minutes. The cake will not brown on the top. 
7. Place the pan on a cooling rack. Let the cake cool for 15 minutes, then invert it, bottom side down, onto the cooling rack and allow it to cool at least 15 more minutes before slicing.

Notes
-  If you want to make this a chocolate cake, use 1 full can of full fat coconut milk and add 1/2 cup cocoa powder.

Source
Marsha

Vegan Chocolate Truffles with Manischewitz

Ingredients

• 12 ounces vegan dark chocolate, chopped into very small pieces
• 1 cup full-fat coconut milk, stirred well
• 3 tablespoons Manischewitz Wine (I used Blackberry. You do you.)
• Sprinkles!

Directions

1. Place the chocolate pieces in a large glass bowl. Heat the coconut milk in a small saucepan just until it starts to bubble and simmer.
2. Pour coconut milk over chocolate and whisk just until combined. Then add the wine and stir.
3. Refrigerate uncovered for at least two hours or overnight to harden.
4. Use a teaspoon to scoop teaspoon-sized balls, mold with your hands a little and place on a parchment lined baking sheet. This part gets a little messy! Refrigerate another 1-2 hours or overnight to set.
5. Enjoy balls as they are, or roll in coating of your choice.
6. Store in the refrigerator, but let come to room temperature for 10 minutes before enjoying!

Notes
Author: Amy Kritzer
Recipe type: Dessert
Cuisine: Jewish
Serves: 30
You also need 3-24 hours for chocolate to set.

Source
http://whatjewwannaeat.com/vegan-chocolate-truffles

Mulligatawny Soup

Ingredients

• 4 tablespoons butter
• 1 boneless, skinless chicken breast, cut into small bite-sized pieces
• 3 cloves garlic, minced finely
• 1 medium onion, diced
• 1/4 cup all-purpose flour
• 1 heaping tablespoon curry powder
• 4 cups low-sodium chicken broth
• 2 cups half-and-half (can also use milk or coconut milk)
• 1 heaping tablespoon brown sugar, or to taste
• Kosher salt and freshly ground black pepper
• 1 Granny Smith apple

Directions

1. Add the butter to a pot over medium heat and let it melt.
2. Add the chicken and cook, stirring occasionally, until golden.
3. Add the garlic and onions and stir to cook for a couple of minutes.
4. Sprinkle the flour over the chicken and onion mixture.
5. Stir to combine, then stir in the curry powder.
6. Cook the mixture over medium heat for 1 minute, stirring constantly.
7. Pour in the chicken broth.
8. Stir to combine and cook for a minute to thicken.
9. Add the half-and-half, sugar and some salt and pepper and cook for another 5 minutes.
10. Peel and dice the apple.
11. Add the apples to the pot and cook for another 5 minutes.
12. Taste, adjust the seasonings and serve!

Notes
Total Time: 16 min
Yield:8 servings
Level:Easy

Source
http://www.foodnetwork.com/recipes/ree-drummond/mulligatawny.html

Chicken Satay with Peanut Sauce

Ingredients
Chicken:

• 2 pounds chicken tenders
• 1 cup yogurt
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 -inch piece fresh ginger, minced
• Kosher salt

Peanut Sauce:

• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 -inch piece fresh ginger, minced
• 1/2 cup smooth peanut butter
• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• Juice of 2 limes
• Kosher salt
• 1/2 cup hot water
• 1/2 cup chopped fresh cilantro, for garnish

Directions

Special equipment: 20 wooden skewers

1. Cut the chicken tenders into 2-inch pieces and put in a large container.
2. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl.
3. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
4. Meanwhile, soak the wooden skewers in water
5. When ready to cook the chicken, heat a grill pan over medium heat.
6. Remove the chicken from the marinade and thread 2 pieces onto each skewer.
7. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.

For the peanut sauce:

1. In a small pot, heat the oil.
2. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft.
3. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt.
4. Blend, adding the hot water a little at a time to thin it and make it smooth.
5. Transfer to a bowl, cover and refrigerate.

To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

Notes
Total Time: 2 hr 40 min
Prep: 30 min
Inactive: 2 hr
Cook: 10 min
Yield:20 skewers
Level:Easy

Source
http://www.foodnetwork.com/recipes/ree-drummond/chicken-satay-with-peanut-sauce.html

Thai Meatloaf Surprise

Ingredients

• 1 - 1.5 lbs ground turkey
• 3 eggs, hard-boiled
• 1 egg, whisked
• 1/2 cup zucchini, grated
• 1/2 cup coconut milk
• 1 cup breadcrumbs or panko
• 1/2 Tbs mint, chopped
• 1/4 cup basil, chopped
• 1/4 cup cilantro, chopped
• 3 garlic cloves, minced
• 2 tsp ginger, peeled and minced
• 2 Tbs soy sauce
• 1/2 Tbs fish sauce (optional)
• 1/4 cup Sweet chili sauce

Directions

1. Preheat oven to 350º.
2. In a large bowl mix to combine egg, zucchini, coconut milk, breadcrumbs, mint, basil, cilantro, garlic, ginger, soy sauce, and fish sauce.
3. Fold in ground turkey.
4. Pour 1/2 turkey mixture into loaf pan.
5. Lay eggs in the middle, end to end.
6. Top with remaining turkey mixture.
7. Cover entire loaf with Sweet chili sauce
8. Bake at 350º for 60 minutes.
9. Rest loaf for 15 min before cutting.
10. Garnish with parsley.

Notes
- Serve with rice, cucumber salad, http://theglamoroushousewife.com/2014/05/sweet-asian-slaw

Source
https://www.youtube.com/watch?v=nNDNXpDEphY

http://theglamoroushousewife.com/2015/09/making-it-modern-meatloaf-surprise-vs-thai-meatloaf

Chickpea Curry with Rice

Ingredients

• 2 cups basmati rice
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• Kosher salt and freshly ground black pepper
• 2 teaspoons curry powder
• 2 cloves garlic, chopped
• 1 cup vegetable stock
• Two 15-ounce cans chickpeas, drained and rinsed
• One 13.5-ounce can coconut milk
• 1 to 2 tablespoons honey
• Naan bread, for serving
• Chopped fresh cilantro or parsley, for garnish.

Directions

1. Cook the basmati rice according to the package instructions.
2. Heat the oil in a medium skillet over medium-low heat. 
3. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. 
4. Stir in the curry powder and garlic and cook for 30 seconds. 
5. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. 
6. Add the chickpeas, coconut milk, honey and a squirt of sriracha. 
7. Bring to a boil, reduce the heat and simmer for 10 minutes. 
8. Taste and adjust the seasoning.

Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Notes Total Time: 35 min
Prep: 5 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Easy

Source http://www.foodnetwork.com/recipes/ree-drummond/chickpea-curry-with-rice.html