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Archive for October, 2015

Coconut Chicken Fingers

coconut chicken

Ingredients:

  • 4 (6-ounce) skinless, boneless chicken cut into 1/2 inch thick strips
  • 3 Tablespoon SOOC Coconut Balsamic Vinegar
  • 3 Tablespoon SOOC Butternut Squash Seed Oil (or SOOC Grape Seed Oil)
  • 1/2 teaspoon salt and pepper
  • 1 cup rice flour
  • 3/4 cup almond milk
  • 1 large egg
  • 1 1/2 cup unsweetened flaked coconut

Directions:

  1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish.
  2. Combine almond milk, coconut balsamic vinegar and egg in a shallow dish, stirring well.
  3. Place coconut in a shallow dish.
  4. Dredge chicken in flour, shake off excess. Dip chicken in egg mixture; dredge in coconut.
  5. Heat a large skillet over medium-high heat. Add Butternut Squash Seed Oil in pan; swirl to coat. Add chicken to pan, turning until brown, cook 6 minutes or until done.

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Cookies

Ingredients:

  • 3/4 cup SOOC Lemon Olive Oil
  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoon grated lemon peel
  • 2 tablespoon lemon juice
  • 3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 4 tablespoon coarse sugar (or use granulated sugar)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix lemon olive oil and sugar until well blended. Beat in eggs. Beat in lemon peel and juice.
  3. In another bowl whisk flour, baking soda, salt and cream of tartar; gradually beat into lemon mixture.
  4. Shape dough into balls (approximately 1 1/2 inches)
  5. Place 4 inches apart on greased baking sheets, flatten with the bottom of a measuring cup.
  6. Sprinkle with coarse sugar.
  7. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely. Store in airtight containers.

Submitted by Mark Pospisil

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zucchini bread

Ingredients:

  • 1 1/2 cup grated zucchini
  • 2/3 cup brown sugar
  • 1/2 cup SOOC lemon olive oil
  • 1/3 cup plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon grated lemon zest (optional)
  • 1/2 cup chopped walnuts (optional)

Directions:

  1. Heat oven to 350 degrees.
  2. Prepare an 8-inch pan by coating the sides and bottom with olive oil.
  3. In a large bowl, mix together the grated zucchini, brown sugar, olive oil, yogurt, eggs, and vanilla extract.
  4. In a separate bowl, mix together the flour, salt, baking soda, baking powder and spices. Fold the dry ingredients into the wet ingredients. Fold in the walnuts and lemon zest if using.
  5. Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes. The bread is done when a toothpick inserted into the middle comes out clean.
  6. Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on the rack completely before cutting and serving.

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