Tropical Traditions Gold Label Virgin Coconut Oil

The nice folks over at Tropical Traditions recently sent me a sample of their Gold Label Virgin Coconut Oil. After reading about the benefits of coconut oil, I replaced vegetable oils in cooking with coconut oil about 2 years ago.   I was eager to give it a try, though I did exercise some patience in waiting until my current jar of coconut oil had been used up.

Product Information

This is a truly unrefined coconut oil made from only the highest quality, hand-picked, organic coconuts from each harvest.  The fresh coconut meat is shredded and then cold-pressed using the water from inside the coconuts to make coconut milk.   The milk is allowed to sit for about half a day while the  oil naturally separates and rises to the top.   The coconut solid are then filtered from the oil.  There are no chemical or high-heat treatments used.

The Gold Label Standard Coconut Oil is Tropical Traditions’ highest standard for Virgin Coconut Oil.

What I do With It

I use coconut oil for cooking and baking.  I even add it to my breakfast smoothies sometimes to keep me full longer.  For those of you who like to be in the know, the smoke point for this unrefined oil is 350 degrees F (177 degrees C).  Check out my Zucchini Chocolate Chip Cookies recipe as well as a wealth of recipes at freecoconutrecipes.com.

I love this coconut oil.  It is bright white in color and has the aroma and flavor of fresh coconut.  I also like that it is packaged in a glass jar instead of plastic.  When this jar is near empty, I will definitely head on over to the Tropical Traditions website to place an order for more.  Hopefully, the will be having one of their many sales at that time.

Disclaimer

Tropical Traditions provided me with a free sample of this product to try, and I was under no obligation to review it.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Dog Biscuits

If you are looking for a way to cut the cost of having treats for your dog, here’s an idea.  I’ve made these dog treats for many years and all of the dog owners I’ve given these to say their dogs love them.  The owners also love the idea that there are no chemical preservatives, fillers, flavorings, etc.

I use a bone shaped cookie cutter, which can be found at most well stocked cooking store.  But, you can use any shape of cutter you want, or just cut rectangles of dough with your knife.  Have fun!

Dog Biscuits

• 1 Tbsp Active Dry Yeast
• 1/4 Cup Water, lukewarm
• 2 Cups Beef Stock (no salt), lukewarm
• 2 Cups Unbleached All-Purpose Flour
• 2 Cups Whole Wheat Flour
• 2 Cups Fine Bulgur
• 2 tsp Salt
• 1/2 Cup Instant Nonfat Dry Milk
• 1/3 Cup Yellow Cornmeal, non degerminated
• 1 Large Egg, beaten

In a large bowl, sprinkle yeast over warm water, set aside until foamy.  Meanwhile, prepare baking pans by sprinkling  evenly with cornmeal.  Stir in stock.

Combine flours, bulgur, salt and dry milk; beat into yeast mixture to make a very stiff dough.  Turn out onto a floured surface and knead about 4 minutes.

Divide dough into 3 portions, roll one portion out to a thickness less than 1/4 inch thick and cut into shapes and place on prepared baking sheets.  Brush biscuits with egg wash.  Continue with remaining two portions of dough.  Set in a warm place for 45 minutes.  While biscuits are resting, preheat oven to 325 degrees F.

Bake the biscuits for 45 minutes.  When all are baked, return biscuits to the cooling oven to harden.  Store in an airtight container.

Makes about 9 dozen treats.

Zucchini Chocolate Chip Cookie

I’ve been wanting to try these cookies for awhile and now that summer squash season is upon us, it seemed like a good excuse to head for the kitchen.

This recipe is inspired by one I found in my copy of “Animal, Vegetable, Miracle.”  I’ve taken just one bite of the cookie, and it’s good but seems to be lacking something.  The next time I make these, I will further modify the recipe and post the results here.  One thing I will definitely do is to add some chopped toasted pecans, it will add a crunch and just a slight bitterness from the skin.

A look inside of the Zucchini Chocolate Chip Cookie

Looking at the inside of the cookie, you can see that it has a cake-like texture.

Here’s the recipe…

Zucchini Chocolate Chip Cookies

• 1/2 Cup Extra Virgin Coconut Oil
• 1/2 Cup Dehydrated Sugar Cane Juice (Rapadura sugar or Sucanat)
• 1/3 Cup Honey
• 1 Large Egg
• 1 Tbsp Pure Vanilla Extract
• 140 Grams (1 Cup) Unbleached All-Purpose Flour
• 150 Grams (1 Cup) Whole Wheat Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp sea salt
• 1/2 Tsp Cinnamon
• 1/4 Tsp Nutmeg
• 1 Cup Zucchini, finely grated
• 12 oz Dark Chocolate Chips

Preheat oven to 350 degrees F.

Cream coconut oil and sugar until it resembles wet sand.  Add honey, mix until combined.  Add the egg and mix until emulsified, then add the vanilla extract.

Combine the flours, baking soda, salt, cinnamon, and nutmeg in a separate bowl.  Whisk to evenly distribute the ingredients.  Add to the wet ingredients and stir just until combined, scraping the bottom of the bowl.  Add the zucchini and chocolate chips and mix just untl distributed, scraping the bottom of the bowl.

Scoop onto baking sheets that are greased or lined with parchment paper.  Bake 10 -14 minutes.  Makes about 24 cookies. (I use a fairly large scoop, so it made 20 cookies.)

For the home cook, having all of the ingredients and equipment ready when you begin cooking can make the cooking task more enjoyable.  It means not having to dig through the spice cupboard, pantry, or fridge (or discovering that you don’t have  a crucial ingredient) in the middle of cooking.

The steps of mise en place are:

1. Read the entire recipe to determine the ingredients and equipment that is needed.
2. Prepare the workspace:  Start with a clean kitchen; Setup a cutting board with a damp towel underneath to keep it from sliding.  Set knives at the side of the board of your dominant hand (ie. right side of board if you are right handed).  Get a bowl to use for  scraps, peels, wraps, etc.
3. Gather equipment and ingredients you will need.  Preheat the oven and prepare pans, if needed.
4. Get to work:  Clean, Peel, chop, dice, julienne, measure, sift, separate, etc. as the recipe directs, putting the ingredients into bowls or in piles on a plate (whatever works for you).  Use the garbage bowl to put peels and scraps in so that you are not constantly making trips to the trash can.
5. Clean as you go!

When you have all of the ingredients ready, start cooking.

When making several recipes, complete the mise en place for all of the recipes before you start the final cooking.  Make sure that ingredients are grouped by recipe and that start times for each one will result in completion at relatively the same time.

Cherry Almond Pasta Salad

This is one of my favorite pasta salads inspired by a recipe from Plate Magazine. It never fails to please a crowd. This amount serve about 10-12 as a side dish.

• 1 Lbs. Fusilli Pasta, cooked al dente and shocked in ice water and drained
• 1 1/2 Cups Dried Tart Cherries, coarsely chopped
• 3/4 Cup Slivered Almonds, toasted
• 2 ea Leeks, julienned and braised
• 1 Cup Feta Cheese (Greek, not French), crumbled
• 3/4 Cup Poppy Seed Dressing (recipe below)
• 1/4 Cup Plain Yogurt, Greek Style

• Mix yogurt and poppy seed dressing in large bowl.
• Add remaining ingredients and toss.

PoppySeed Dressing
Yields 1 pint of dressing.

• 1/2 Cup Sugar
• 1 1/2 tsp Salt, to taste
• 1 1/2 tsp Dry Mustard
• 2 Tbsp Yellow Onion, grated
• 1/2 Cup Sherry Vinegar
• 1 Cup Canola Oil
• 2 Tbsp Poppy Seeds

• Add sugar, salt, mustard, and onion to a bowl. Whisk to combine. While whisking, add vinegar and oil gradually, alternating and ending with vinegar.
• Add poppy seeds and stir.

• 3 Cups (420 grams) All Purpose Flour
• 1/4 tsp Salt
• 3/4 tsp Baking Soda
• 1 1/2 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Ground Cloves
• 1/2 Cup (113 grams) Unsalted Butter, room temperature
• 1/2 Cup (110 grams) Light Brown Sugar, lightly packed
• 1 Large Egg
• 2/3 Cup (160 ml) Unsulphured Blackstrap Molasses

In a large bowl, whisk together the flour, salt, baking soda, and spices. Set aside.

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) cream the butter and sugar. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to about 1/4 inch thick. Use a gingerbread cutter (or whatever shape you want) to cut out the cookies. Place the cookies about 1 inch apart.

Bake for about 8 – 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking
sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

Note: If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. If using the cookies for ice cream sandwiches, only decorate half of the cookies.

• 4 large Egg Yolks
• 3/4 Cup Granulated Sugar
• 2 Cups Heavy Cream
• 2 Cups Whole Milk
• 1 Cup Pumpkin Puree (not pie filling)
• 1 tsp Ground Cinnamon
• 1 tsp Ground Nutmeg
• 1 tsp Ground Ginger
• 1/8 tsp Ground Cloves
• 1 tsp Pure Vanilla Extract

In a medium saucepan over medium-low heat, bring cream and milk to a simmer.

Meanwhile, whisk egg yolks and sugar until thickened and pale yellow.

When milk mixture starts to simmer, remove from heat and gradually whisk into the egg mixture to temper the eggs. Return the mixture to the saucepan and stir constantly over low heat until it is thick enough to coat the back of a wooden spoon. Do not allow to boil. Strain into a clean glass or stainless steel container and allow to cool to room temperature.

When cool, add the spices and pumpkin puree and whisk well. Cover and store in the refrigerator overnight.

When ready to freeze. Stir the mixture. Pour into an ice cream maker and freeze according to manufacturers instructions.

Tip: If your custard starts to curdle while cooking, immediately pour into a food processor and process. Then strain the mixture into a clean glass or stainless steel container.

• 2 Tbsp Extra Virgin Coconut Oil
• 1 1/2 Lbs. Pumpkin, peeled and cut into chunks.
• 1 bunch Scallions, chopped
• 2 inch piece Fresh Ginger, peeled and chopped
• 2 cloves Garlic, chopped
• 2-3 each Red Chiles, seeded and chopped
• 2 stalks Lemongrass, split lengthwise
• 1 bunch Cilantro, leaves and stems separated
• 5 Cups Low-Sodium Chicken Broth or Stock
• 1 each 14oz can coconut milk
• 2-3 Tbsp. Thai Fish Sauce, to taste
• Juice of 1-2 limes, to taste
• Creme fraiche, garnish

Heat the oil in a large saucepan over low heat. Sweat the pumpkin and scallions with a pinch of salt until soft.

In another saucepan, combine the ginger, garlic, chiles, lemongrass, cilantro stems and stock. Simmer gently, covered, for 20-25 minutes. Remove from heat and allow to cool slightly. Puree with a stick blender and strain through a fine mesh sieve into the pan with the pumpkin and onion mixture, pressing on the contents of the sieve for maximum extraction. Discard the contents of the sieve.

Puree the pumpkin mixture with a stick blender until smooth. Add the coconut milk and heat to a boil over medium heat. Reduce heat and add 2 Tbsp of fish sauce and the juice of 1 lime. Adjust the seasing adding more lime juice and fish sauce, to taste. Chop the cilantro leaves finely and stir into the soup, reserving some whole leaves for garnish. Heat for a few minutes, but do not allow to boil.

Serve hot, garnished with creme fraiche and cilantro leaves.

• 1 Cup Pumpkin Puree
• 2 Large Eggs, lightly beaten
• 1/2 Cup Plain Yogurt
• 1/2 Cup Butter, Melted
• 1 tsp Pure Vanilla Extract
• 3/4 Cup Whole Wheat Flour
• 3/4 Cup Oat Bran
• 3/4 Cup Turbinado Sugar
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 1/2 tsp Ground Cinnamon
• 1/2 tsp sea salt
• 1 Cup Dried Cranberries or Golden Raisins

Preheat oven to 400 degrees F. Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.

In a medium sized bowl mix together the pumpkin puree, eggs, yogurt, melted butter, and vanilla extract. Set aside.

In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the dried fruit. (Do not over mix the batter or the muffins will be tough.)

Fill the muffin cups with the batter using an ice cream scoop. Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.