Recipes

[ChiliPepper]

 

NATIONAL COCONUT DAY

Summer starts in earnest on June 26 when National Coconut Day arrives! The coconut offers sweet support for our bodies in several ways. 

 

Coconut oil alone falls into the superfood category due to its medium-chain triglyceride (MCTs) content and all that they seem to do.

Whether supporting a weight loss program, moisturizing skin, and hair or metabolizing into energy, coconut oil plays a significant role in your body.

We use the whole coconut in many different forms for our bodies and everyday cooking. From shredded coconut to milk, cream, water, and oil, each provides essential nutrients and flavor. Its anti-viral and anti-microbial properties are notable as well.

Coconut is rich in fiber, Vitamin B6, iron, and minerals like magnesium, manganese, phosphorus, selenium, and zinc.

The oil from coconut moisturizes our skin and also helps keep our skin clear and hair silky, too.

Of course, in the kitchen, we love coconut! Beyond baked goods, coconut infuses sweet flavor to our cooking, and because the MCTs in coconut oil doesn't absorb in the body as fat, it is an ideal alternative to other oils and fats.

The flavor of coconut oil makes the best air-popped popcorn. Add coconut milk to your curry recipe and win rave reviews!

Those who are lactose intolerant and craving ice cream know that coconut milk also makes an excellent substitute for creamy homemade ice cream.

And of course, it's not summer without a piña colada!

Beyond the fruit and water of the coconut that we consume as food, consumers also use the husk and shells as a potting medium, carbon filtration, charcoal, bio-fuel, and even organic cat litter.

Another use for the husks is the production of coir, which manufacturers use in making mattresses, doormats, and more.

[ChiliPepper]

Easy Coconut Ice

Easy Coconut Ice - 4 ingredients, no baking, no special equipment required. Extremely addictive!

Prep Time: 10 minutes 

Total Time: 10 minutes 

Servings: 48 cubes

Ingredients:

• 14 oz tin of condensed Milk
• 2 drops red food colouring gel
• 3 1/4 cups confectioners' sugar (icing sugar) sifted (plus extra for rolling/shaping)
• 3 1/4 cups desiccated coconut

Instructions:

• Split the condensed milk between two medium-sized bowls, and mix the red food colouring into one of them.
  397 g (14 oz) tin of condensed Milk,2 drops red food colouring gel
• Add half of the confectioner’s sugar to one bowl and half to the other, and stir each bowl.
  400 g (3 1/4 cups) confectioners' sugar (icing sugar)
• Add in half of the desiccated coconut to one bowl and half to the other and mix each bowl again using a fork.
  320 g (3 1/4 cups) desiccated coconut
• The mixtures should come together into a shape-able ball at this point.
• Line a board or tray with baking parchment paper and dust it with a sprinkling of confectioners' sugar (icing sugar).
• Tip the white mixture out onto the baking parchment and sprinkle a little more confectioners' sugar on top. Use your hands to shape the mixture into a square or rectangle that is about 3/4" thick. You can use a rolling pin to ensure the top is flat.
• On a separate board, shape the pink mixture – ensuring the square/rectangle is approx. the same length/width as the white one. *see Note1
• Transfer the pink slab on top of the white slab (use the baking parchment and flip the pink layer over carefully on top of the white layer, or use a large spatula to transfer). Squash it down very slightly so that the pink and white layers stick together.
• Leave, uncovered, to dry for 3-10 hours, and then cut into small cubes. I cut into 48 cubes - (6 cubes by 8 cubes) * see Note2

Notes:

*Note 1 - Shaping the layersIt's important to shape the white layer, then shape the pink payer, then place the pink layer on top of the white.Don't tip the pink mixture out onto the shaped white layer and try to shape the pink layer while it's on top of the white layer. The white layer is too soft at this point, and it will flatten out too much (I've tried it, so trust me on this!). You're also at risk of the pink mushing into the white - creating an uneven layer. *Note 2 - slicing the coconut iceI find it's easier to slice these coconut ice squares using a gently sawing motion, rather than pushing the knife directly down. Pushing the knife down can cause some of the pink layer to transfer onto the white when you cut.Storage:Store the cubes in an airtight container at room temperature. The coconut ice should keep for 2-3 weeks.

Nutrition:

Nutritional Information is per cube

Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 13mg | Potassium: 67mg | Fiber: 1g | Sugar: 13g | Vitamin A: 22IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 0.2mg

[ChiliPepper]

[ChiliPepper]

 

NATIONAL ONION DAY

Through all the years — and sometimes tears — National Onion Day on June 27  recognizes the flavor and aroma the bulb of the allium family brings to numerous recipes.

 

Whether we choose a sweet, white, red, or the ever-favorite yellow, we count on the onion to enhance the flavor of our savory recipes. They pair well with meats and salads, making the versatile onion a cooking powerhouse. Added to eggs or pickled, it's the required seasoning next to our salt and pepper.

While the onion packs in the flavor with very few calories, it's also rich in vitamin C and antioxidants. Add onions to every meal to increase your dietary fiber and vitamin B6.

As a bonus, you won't be adding any cholesterol. With so many varieties to choose from, onions provide plenty of opportunities for us to relish the benefits.

Although we cook with onions for the flavor punch, they also serve up an economic boost, too. As an industry, onions add $6 billion to U.S. markets. From farm to distribution to grocers and restaurants, onions generate economic growth throughout the year.

HOW TO OBSERVE NATIONAL ONION DAY

Be sure to add fresh onion for a punch of flavor to your favorite dish. No matter how you slice it, the onion brings some of the best flavors together! Whether you like to caramelize it or pickle it, tell us how you love to cook with onions!

[ChiliPepper]

Cheese & Cocktail Onion Hedgehog

Prep Time: 20 minutes

Serves: 12

Bring back the retro party vibes of the 70s and 80s with this cheese and pickled onion stick hedgehog!

Ingredients

---

• 1 medium rockmelon
• Toothpicks
• 500g cheddar cheese, cut into 1cm cubes
• 1 x 150g jar Rosella Red Cocktail Onions
• 1 x 150g jar Rosella Green Cocktail Onions
• 1 x 150g jar Rosella White Cocktail Onions
• 2 sticks cabanossi, cut into 1cm thick slices
• 1 lemon for nose
• Halved red grapes for eyes

Method

---

1. Cut ⅔ of the rockmelon and place cut side down onto a serving platter
2. Skewer cheese, cabanossi then drained cocktail onions on toothpicks
3. Arrange toothpicks in rows over the top of the rockmelon, alternating between red, green and white cocktail onions
4. Cut lemon in half and position in the centre of the face. Attach with a skewer. Skewer a red cocktail onion and attach to the lemon for the nose. Skewer grapes into position for the eyes. Cut remaining rockmelon to form small feet
5. Serve immediately as part of a party feast with crackers and dips

[RespectLife]

@ChiliPepper 

That is so incredibly creative!!!!

[ChiliPepper]

[ChiliPepper]

NATIONAL GINGERSNAP DAY

Mmmmmm, hungry? National Gingersnap Day on July 1 is a day for celebrating a sweet and savory cookie treat containing molasses, cloves, ginger, cinnamon, and brown sugar.

The combination of sweet and spicy has long been enjoyed for generations and we're going to show you why you should celebrate National Gingersnap Day today!

Gingersnaps have a vague, but interesting history. Written records indicate the gingersnap was invented by German monks around 1296, using the word "snappen" as the description of the delicious treat.

Interestingly, there doesn't seem to be very much "gingersnap" history available again until the early 1800s, where records indicate Dutch colonists were making them regularly. 

Today, around the world, gingersnaps are made in difference sizes and shapes. Scandinavians tend to make gingersnaps more like a wafer, while Americans make their gingersnaps more like a standard cookie.

Despite the different appearance gingersnaps have, every recipe contains the same ingredients--cinnamon, molasses, and clove. 

Health Benefits of Gingersnaps

Gingersnap's are a healthy version to a cookie because of the ingredients they contain. Ginger, cinnamon, and clove all are considered anti-inflammatory spices.

In addition, these ingredients are also known to fight heart disease. Separately, gingersnap spices each provide more specific benefits:

1. Cinnamon - Lowers glucose levels in the body to help fight diabetes.
2. Ginger - Aids in treating digestion.
3. Cloves - Helps treat oral diseases and headaches.

[ChiliPepper]

Soft and Chewy Ginger Snaps

Soft and chewy Ginger Snaps are an easy, fragrant cookie that are perfect for any holiday cookie spread!

 Prep Time: 10 minutes 

 Cook Time: 10 minutes 

 Chill time: 1 hour 

 Total Time: 1 hour 20 minutes

 Servings: 30 cookies

Ingredients:

• 1 cup sugar
• ¾ cup unsalted butter at room temp
• ¼ cup molasses
• 1 large egg
• 2 ¼ cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Ground Ginger
• ½ teaspoon Ground Cloves
• ¼ teaspoon Ground Nutmeg
• ½ teaspoon salt
• sugar for rolling

Instructions:

• In a large bowl, add the sugar, butter, molasses, and egg and beat on medium until light and fluffy.
  1 cup sugar,3/4 cup unsalted butter,1/4 cup molasses,1 large egg
• Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, Stir well with a spatula until fully combined.
  2 1/4 cups all purpose flour,2 teaspoons baking soda,1 teaspoon Ground Cinnamon,1/2 teaspoon Ground Ginger,1/2 teaspoon Ground Cloves,1/4 teaspoon Ground Nutmeg,1/2 teaspoon salt
• Cover with plastic wrap and chill in the refrigerator for at least an hour.
  sugar
• Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.
• Pour approximately 1/2 cup of sugar into a small bowl (for rolling).
• Use a medium cookie scoop to shape the dough into approx. 1" balls. Roll in sugar and place 12 per baking sheet onto your prepared sheets.
• Bake for 9-10 minutes or until just set (they will puff up then flatten while baking).
• Remove from oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely.
• Enjoy!

Nutrition:

Serving: 1g | Calories: 111kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 156mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 150IU | Calcium: 10mg | Iron: 1mg

[ChiliPepper]