How to Make Coconut Butter At Home

How to Make Coconut Butter At Home

Coconut butter. Coconut butter! It's sort of odd stuff: solid at room temperature, thick and creamy when warm. Sticky, satisfying, magical as a toast topping and so much more. Coconut butter is not like butter or coconut oil... rather, it's like peanut butter or almond butter, a nutty spread for your favorite spreadable eats. 

How to Make Coconut Butter At Home

I have quite a few recipes that call for coconut butter, like these cookies that use it as a real-food icing, or as the base of this paleo fudge, and noticed that readers were searching the blog for how to make it. Once I saw this a light bulb went off in my head. Of course! This stuff is sort of confusing (it has two names for goodness sake, sometimes going by "Manna" instead). The good news is it's just about as easy as it gets as far are recipes go. One ingredient. Your blender. Done! That's it! Watch this video to see for your self :) 

How to Make Coconut Butter At Home

How to Make Coconut Butter At Home

Published April 25, 2017    |       |    Print This Recipe

All you need is some desiccated coconut and a blender.

Serves: 1 cup   |    Total Time: 10 minutes



Ingredients:

  • 2 cups unsweetened desiccated coconut

Directions:

  1. Pour all of the coconut in a high-powdered blender (I use a Blendtec Twister Jar but a Vitamix or a Ninja would work as well). Blend on high for 1 minute, and then scrape the sides. Repeat 5-6 times until all of the coconut is creamed into a creamy butter. Tip: I use BlendTec’s Twister Jar, which scrapes the sides as you go, so I only stop to scrape the sides wit ha spatula once or twice, and let the jar do the work.

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Sweet Potato Noodle Ramen

Sweet Potato Noodle Ramen

The cafeteria sold Cup-o-Noodles back in middle school, and it was the cool lunch to buy. I shudder to think how many styrofoam noodle cups went down in that cafeteria. After getting instant ramen out of my system in 8th grade, it never showed back up in my life, not even in the college dorms. 

Of course suddenly ramen is cool again, but this time, it's not that instant stuff with dehydrated corn and a "flavor packet." Now, big steaming bowls of hand-crafted ramen seem to be everywhere. A funny flip isn't it? I used to think of ramen as a so-easy-a-middle-schooler-can-make-it-with-out-supervision type of dish, and now it's something to order in a fancy Chinese restaurant. 

Sweet Potato Noodle Ramen

Because I don't eat much pasta, I have been slow to jump on the ramen train. But when I found Nona Lim broths, and realized that making real ramen at home could actually be really easy, I decided to go at it with homemade swoodles (sweet potato noodles). Because I do love swoodles, and zoodles (upon zoodles upon zoodles). 

With Nona Lim, most of the hard work is done for you--you just get to pick what goes in the soup, and then pour rich flavorful both over top. I used the Vietnamese Pho Broth for this recipe, and probably could have just had a whole bowl of broth and been totally happy because it's full of flavor. I will say though, that the sautéd shiitake mushrooms were killer.

If you're nostalgic for the days of Cup-of-Noodles, try this one out! 

Sweet Potato Noodle Ramen

Nona Lim provided me with product to try out, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Nona Lim helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use. This post may contain affiliate links.

Sweet Potato Noodle Ramen

Published May 20, 2017 by
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This recipe uses Nona Lim Pho broth, which make it quick to put together. Sweet potato noodles (swoodles) are used in place of wheat noodles for a GF meal!

Serves: 1   |    Total Time: 20 minutes



Ingredients:

  • 1/2 jewel sweet potato, peeled
  • 1 tablespoon coconut oil
  • 1/2 cup shiitake mushrooms
  • 1/2 cup broccoli florets
  • 1 hardboiled egg
  • 1 package Nona Lim Vietnamese Pho Broth
  • 1 tablespoon crushed nuts (cashews, almonds or peanuts)
  • Optional garnishes: cilantro, green onion, sesame seeds, jalapeño slices

Directions:

  1. Using a spiralizer (I use this Spiralizer), cut the sweet potato into noodles. Heat coconut oil in a skillet, and once the oil is hot, add mushrooms to the pan. Once mushrooms are cooked through, remove from pan and add sweet potato noodles and broccoli to the pan. Cover, and allow to cook for 5-7 minutes, until the broccoli florets are bright green and the sweet potato noodles are softened through.Then, put sweet potato noodles, broccoli, and mushrooms in a large soup bowl.
  2. Bring broth to a simmer, and pour into soup bowl. Slice the hard boiled egg and place it on top, and then sprinkle with crushed nuts and other optional garnishes.

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Tilapia with Fried Capers and Lemon

Tilapia with Lemon and Fried Capers

I have been listening to a lot of podcasts: on my way to work, on my way home, even while I'm doing chores around the house or working out. 

While I'm driving to work, I love to listen to something that gets my brain working. This is when I pull out my -get-down-to-business podcast, Chopped. It's a podcast by food bloggers, for food bloggers, so I know not all of you will be interested in this one, but if you have a food blog, you should definitely tune in: 

Chopped. Even if you're just starting a blog, this one is worth subscribing to! I love getting little knowledge bombs from this show. Marly (the host) also keeps everything real and manageable. 

I have a hard time listening to podcasts while actually writing or crunching numbers, so I usually wait to continue my listening until my drive home. At that point I'm usually over trying hard for the day (11 hours is enough, time to sit back and relax. Seriously) and ready to just hear something neat or interesting. This is where Gastropod comes in. 

Tilapia with Lemon and Fried Capers

GastropodThis is not the first time I've brought up Gastropod, but what can I say? I love it. Dearly. If I had to pick one podcast and only one podcast to listen to, this might be it. Cynthia and Nicola are as nerdy as I am when it comes to food, and their podcast is really well produced. Gastropod covered topics like Counting Fish and how the type of silverware you're eating off of affects your meal. No matter the topic, you're sure to learn something new! 

Speaking of learning, I also just started listening to Wine for Normal People--I  started listening to it right after I wrote my post on Marsala wine, actually. Despite being a foodie, my wine knowledge is lacking. There's so much to know! So many names that are hard to pronounce! Years and blends and vineyards oh my! But when I go to buy a bottle of wine, I want to at least feel like I might be buying something I'll like. This podcast makes me feel like maybe I'll learn. One day. For now it's all just trial and error. Plus, this podcast is realistic, and lacks all snobbery you might think would come with a wine podcast. I also enjoy Stuff You Should Know for non-food related facts.

Tilapia with Lemon and Fried Capers

When I'm at home and working on something rather mindless, I usually want story with a bit more meat to it. Something that will entertain my mind while I bead, or take my thoughts far away while I clean. This is when I listen to shows like S-Town of This American Life. 

S-town. This podcast is especially recommended to those that enjoyed Serial, it's older cousin. It's intriguing, mysterious and sometimes a bit disturbing. Once you start listening, you just can't stop.

This American LifeBefore the era of podcasts, my parents would tune into This American Life on Colorado Public Radio. Maybe it's just a tradition for me now, but The American Life continue to be one of my favorite easy-listening podcasts. Their simple, everyday stories always carry a message that is deep and moving, though they tend to keep everything lighthearted. 

Alright, what podcasts do you subscribe to? What are your favorite and why? Lay it on me! 

Tilapia with Lemon and Fried Capers

Tilapia with Fried Capers and Lemon

Published May 2, 2017 by
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A easy tilapia recipe with bright lemon and capers.

Serves: 2   |    Total Time: 25 minutes



Ingredients:

  • 2 tilapia fillets
  • 1-1/2 tablespoons coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges
  • 2 tablespoons capers
  • 2 tablespoons minced parsley

Directions:

  1. Using a towel, pat the fish dry on either side. Season with salt and pepper on both sides. Heat 1 tablespoon oil in a skillet over medium heat. When it glistens, place the fish in the pan. Cook for 4-5 minutes on each slide, until fish is cooked through, opaque, and flakey.
  2. While the fish cooks, heat remaining 1/2 tablespoon of oil in a small pan. Pan capers dry with a towel (this will help minimize splattering). When the oil is hot (test it by flicking a drop of water into the pan—if it sizzles, it’s hot enough), pour the capers into the pan. Allow the capers to cook, stirring occasionally. After 3 minutes, remove from heat.
  3. Serve fish on plates, and squeeze 1 lemon wedge over each fillet. Sprinkle with capers and parsley. Serve with additional lemon wedges.

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