Coconut Orange Chicken

coconut orange chicken

My delightful creation boasts of the meat and cream of coconut, contrasted with fresh orange, and melded with the juices of sautéed chicken and onions-flavors which accent each other, as Andrew Dornenburg and Karen Page suggest in Culinary Artistry.  1

Much can be said about the benefits of coconut, with its current widespread demand.  Coconut sugar-with its low glycemic index-is the best choice for baking (see Zucchini Bread, 2017/07/24), while coconut oil is ideal for health-learn more about this highly beneficial saturated fat in my entry Nutty Coconut Pie, 2017/11/13.  Here, however, we will explore the advantages of its milk, cream, and water.

Coconut is the largest and most important of all nuts, which is the stone of a drupe, the fruit of Coco nucifera, large tree-like palms, which are more closely related to grasses than other nut-trees.

These hardy fruits are borne and mature year-round; it takes eleven to twelve months for them to fully develop.  Around five to seven months, they develop coconut water (about 2% sugars) and a moist, delicate, gelatinous meat.  The mature coconut, however, has a less abundant, less sweet liquid, and meat that has become firm, fatty, and white.  2

Coconut milk-as opposed to coconut water-is made by pulverizing good, fresh coconut meat to form a thick paste, which consists of microscopic oil droplets and cell debris suspended in water; this water makes up about half of the paste’s volume.  Then more water is added, and it is strained to remove the solid particles.  Left to stand for an hour, a fat-rich cream layer separates from a thin-skim layer in the milk.  3

For a while, only the canned, skim coconut milk was available at Trader Joe’s.  When I inquired about their coconut cream, which I prefer for cooking, I was told the market was presently so glutted by the popularity of coconut products that the cream wasn’t being produced.  Lately, once again, cans of coconut cream are available there, much to my joy.

Recently friends came for dinner.  Cody was sharing his expertise with my computer, while I in turn was blessing with food; thus, the inspiration for this dish.  It was a win-win situation, for both of us were incapable of doing what the other was providing.

We are all critical members of the body.  With God’s help, we play out our individual parts, as we contribute to the whole.  Each of us is uniquely equipped; thus, the manifold splendor of the perfected body.  Likewise, this same divine genius can be seen in what mother-nature did, bestowing on us these many essential products from the coconut fruit.

References:

  1. Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, N.J.: John Wiley & Sons, Inc., 1996), p. 199.
  2. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 508.
  3. Ibid., p. 509.
  4. https://en.wikipedia.org/wiki/Coconut_milk

finished product

Coconut Orange Chicken  Yields: 3-5 servings.  Total prep time: 1 1/4 hr.

12 oz frozen broccoli  (Organic is best, available at Trader Joe’s; our local Grocery Outlet sometimes has it at a better price.)

1 lb chicken tenderloins, 8 lg pieces

6 1/2 tsp oil   (Coconut oil offers ideal flavor and quality.)

1 med yellow onion, cut in even 1/8” slices

Small head of cauliflower  (Organic, orange cauliflower is often available at our local Fred Meyer-Kroger-stores; color is beneficial to health.)

Red or orange bell pepper  (Organic is so important with bell peppers, as they readily absorb pesticides.)

1 lg orange, peeled and divided into small sections  (Organic is best.)

1/3 c unsweetened shredded coconut flakes  (Available in bulk at many stores, very reasonable at our local Winco.)

1-15 oz can of coconut cream (Trader’s usually carries this; coconut skim milk will work as well.)

1 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; Costco sells an inexpensive fine grind Himalayan salt.)

1/2 tsp freshly ground pepper, or to taste

Steamed rice or quinoa  (See Quinoa Dishes, 2018/01/29.)

  1. produce

    Take broccoli out of freezer, open package, and set aside.  Place chicken in bowl of water to thaw.

  2. Spray all vegetables with an inexpensive, safe, effective produce spray (combine 97% distilled white vinegar with 3% hydrogen peroxide).  Let sit for 3 minutes; then, rinse well.
  3. Chop onions in even 1/8” slices.  Heat 1/2 tsp of oil in a sauté pan, over medium heat; oil is ready, when a small piece of onion sizzles.  Reduce heat to med/low.  Add rest of onion and cook, stirring every several minutes until light color begins to form; then, stir more frequently until onions are dark brown.

    cutting cauliflower

    Place in a bowl and set aside.  While these are cooking, go to next step, but watch onions carefully.

  4. Heat 1 tbsp of oil in an extra large frying pan; salt and pepper poultry well; when small piece of chicken sizzles in oil, add rest of tenderloins.  Cut in bite-size pieces with a spatula as cooking; cook until light pink in center-do not overcook, as they will cook more later on.  Set aside on plate, SAVING JUICES IN PAN.
  5. Cut all cauliflower into small florettes, by first cutting sections off whole cauliflower.  Next remove excess stalk off these sections.  Finally, gently break these smaller sections into bite-size pieces, by pulling the florettes apart with a paring knife, see photo above.
  6. separating orange segments

    Chop pepper into 2”-strips.  Peel orange, break in half, cut halves in half, and divide into small sections (see photo).

  7. Over medium heat, heat left-over juices in large pan, to which 1 tbsp of oil is added.  When a small piece of cauliflower sizzles in pan, add the rest of it, as well as the pepper strips and broccoli.  Stir oils into vegetables; mix in dried coconut and coconut cream (be sure to gently stir the cream in the can first, to avoid a mess when pouring).  Sauté until desired tenderness; may cover with a lid to speed up process. Season with salt and pepper.
  8. Add chicken pieces and orange segments; adjust seasonings; cook until tenderloins are hot (see photo at top of recipe).
  9. Serve over rice or quinoa.  A powerfully good dish!

1950’s Boiled Raisin Cake

boiled raisin cake

The glorious Big Sky country of Montana was the recent setting for my mother Pat’s memorial, which holds the story of redemption.  This couldn’t have been more special, with family there from all over the state, as well as Washington, California, and Oregon.  It was a blessed reunion of next of kin and old friends, many of whom I hadn’t seen for decades.  My 94-year old mother, who was so eager to be with her Maker and my father, was smiling down from heaven, highly pleased with all our gaiety.

Needless to say, the food at this week’s many meals was the greatest.  My sister Maureen, who follows a ketogenic diet, is highly gifted in creating memorable ailments. (She trains people in ketogenic-style cooking and presently is writing a cook book, which includes beautiful creative desserts; I will promote it when it comes out.)

Today’s boiled raisin cake, however, dates back to my early childhood in the 1950’s; my mother probably found this well-known cake recipe in a popular magazine.  Maureen knows the original instructions by heart, to which I have added a few twists of my own, such as freshly ground flour-this is totally optional, but oh so good!

Pleasing the palate beyond words, this world’s easiest, foolproof cake is mixed in the saucepan in which you boil the raisins.  I couldn’t help but share it at this time, thus honoring my mother.

Death normally brings loss; Mom’s departing, however, promoted life and goodness.  Her long-term desire to be with Jesus and my father “Buzzy Baby” was finally granted; our Redeemer brought great liberty to many with her passing.

Food, friends, and faith were the best description of her earthly sojourn; thus, these attributes also marked her transition to heaven, for my sister Maureen labored to insure their presence at all our gatherings, thus commemorating our beloved mother-nothing was overlooked.  This week-long series of family events highly esteemed this great woman, with the actual memorial, in our village of East Glacier Park, being the height of the glory which was signified by her home-coming.

At this treasured celebration, I was able to reunite with many childhood friends-some of whom I hadn’t seen since the 1970’s.  During the reception, extreme laughter blessed us at one table, as we traversed memory lane, for we were recalling our shared employment at my parent’s restaurant.

So many people who came to memorialize Mom’s life had worked for my parents in their fifty-plus years of restaurant ownership; all were bearing rich, belly shaking stories.  It was at this respected establishment that I first learned my love for food, in which I have a unique approach of educating with health and history.

Here I note that the raisins in this cake receipt were most likely sun-dried on rows of paper in the vineyards for about three weeks, as is their most common form of production in the United States.  There are many thousands of grape varieties, which are of the genus Vitis V. vinifera.  Here in North America, we have about 25 native grape species, where in temperate Asia, there are about 10; the major source of wine and table grapes, however, is native to Eurasia.  About two-thirds of the world’s grapes result in wine; of the rest, about two-thirds are consumed fresh, with the remaining made into raisins. 1

Urbain Dubois published a recipe in his 19th century cook book, in which he ingeniously combined raisins and capers; presently, Jean-Georges Vongerichten has capitalized on this unique paring, enhancing it even further by pureeing it with nutmeg as a sauce for skate (this popular dish is on his restaurant menu). 2

Loving food and adventure, my mother would have appreciated this daring treatment of raisins.  You may experiment with this raisin/caper combination, or just securely rest in Mom’s proven boiled raisin cake.  (I suggest making the latter with white vanilla, which is ideal for white frostings-this uncommon flavoring was my recent gift from friends traveling to Mexico, the home of the world’s most outstanding, dirt-cheap vanilla.)

References:

  1. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 363.
  2. Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, NJ: John Wiley& Sons, Inc., 1996), p. 70.
  3. https://calraisins.org/about/the-raisin-industry/

finished cake after final frosting

Boiled Raisin Cake  Yields: 12 servings.  Total prep time: 1 hr & 50 min, with 45 min inactive prep time for cooling raisins, unless you boil them ahead of time, following step one/  active prep time: 20 min/  baking time: 45 min.

3 c flour  (Optional: may grind 2 c organic soft white wheat berries to make 3 c flour.)

2 c raisins

3 c water

1 cube butter

2 lg eggs, beaten

1 tbsp vanilla

2 tsp baking soda

2 tsp baking powder

1 1/2 c sugar  (Coconut sugar has a low glycemic index; for health benefits, see Zucchini Bread, 2017/07/24.)

1 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive, fine grind Himalayan salt is available at Costco.)

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg

1 tsp cloves

1 c pecan pieces, optional

Spray oil  (Coconut oil is best for flavor and health; Pam coconut spray oil is available in most stores; our local Winco brand, however, is far cheaper.)

Glaze:

2 c powdered sugar  (Organic is best; Trader Joe’s has 1-lb packages, where Costco has more economical, larger packets.)

1/2 c butter, melted

1/2 c cream  (Organic heavy whipping cream is better for your health.)

1 tsp vanilla

1/4 tsp salt

  1. easy mixing of batter

    In a 3-quart sauce pan, bring raisins to a boil in 3 cups of water over medium heat; cook for exactly 5 minutes; add butter.  Place in a sink full of cold water to cool quickly.

  2. If using fresh ground flour, grind wheat berries now.
  3. Make glaze by mixing above “glaze” ingredients, set aside.
  4. When raisins are cool, preheat oven to 350 degrees.
  5. Add flour and all other “cake” ingredients to pan; blend well; do not over-beat, however, as this toughens cakes and cookies.  IF grinding your own flour, be sure to let batter sit for 45 minutes, as freshly ground flour is coarser and absorbs the liquid more slowly.
  6. Pour batter into 9”x13” pan, which has been sprayed with coconut spray oil.
  7. icing cake the first time

    Bake for 45 minutes, or until a toothpick comes out clean, and cake lightly responds when pressed with finger.

  8. When hot out of oven, immediately poke holes over the whole cake with a toothpick or skewer.
  9. Pour 2/3’s of glaze evenly on cake (see photo).  When cake has cooled, frost with remaining icing; see photo of finished product at top of recipe.
  10. This cake is dynamite, and it gets better as it sits over time!

Prune Cake, A Cake to Be baked in Secret (Keeps Well if You Hide It)

prune cake

My mother loved to entertain; she went to elaborate ends preparing for her dinner parties, many of which had international themes-for these foreign affairs she often employed recipes from the Time-Life Books collection Foods of the World, which came out in 1968 (see 1960’s French Dinner, 2016/06/06).

Though I don’t know its origin, this prune cake was among my favorite desserts that Mom served to her many guests.  I recall her making it in the sixties; perhaps she acquired it from beloved friends while we were living in Tucson, Arizona, during several winters in this decade.

Its subtitle boasts: A Cake to Bake in Secret (Keeps Well if You Hide It).  How true this is, for this confection melts in one’s mouth, with its butterscotch glaze seeping into the entire cake; thus, it stays moist for weeks, if you don’t eat it first.

In the hot Mediterranean countries in Biblical times, drying was the most expedient way for preserving fruit and vegetables; grapes became “raisins of the sun”, plums became prunes, dates and figs likewise intensified in flavor as they shriveled up.  There, this basic technology employed the powerful sun, with either spreading the juicy produce out on trays or the rooftop, or burying it in the hot sand; this latter means of preservation became apparent at the beginning of time, with naturally dried fruit, which had fallen from trees and vines in the hot dessert.

Such sun-drying methods didn’t work well in the cooler climates of Eastern Europe; thus, more sophisticated means of dehydrating developed here.  Beginning in the Middle Ages, in Moravia and Slovakia, special drying-houses were filled with wicker frames, on which prepared fruit was laid out; constantly-burning stoves, underneath these frames, produced the necessary dry heat to transform the food.

Those in medieval Scandinavia discovered that cool, crisp air, aided by a stiff breeze, could be utilized to dry Norwegian stokkfisk-cod that had been gutted and hung to dry on wooden racks.  This dried ailment provided these people with an almost indestructible, cheap food reserve.

During this time, means for food preservation were also developing in England.  The rich Englishmen, however, had cool stillrooms, where they candied nuts and citrus peel and bottled fruits-present day canning methods were discovered in the early 19th century-and made marmalades, jams, and sweetmeats.  (In Webster’s, this last item is any delicacy made with a sweetening agent; “meat” here refers to food-sweet foods-such as candied fruit).  Indeed, the English employed the art of candying, or preserving with sugar, although they adhered to many alchemical superstitions and “secrets”, such as walnuts should be preserved on June 24th, St. John’s Day.

This memorable cake calls for dried plums that have been resuscitated.  These stewed prunes, along with the rich butterscotch glaze oozing into the whole, allow for an incredibly moist dessert that keeps for weeks, providing it is hidden from sight.

Bee Wilson, Consider the Fork (New York: Basic Books, 2012), pp. 218, 219.

Reay Tannahill, Food in History (New York: Three Rivers Press, 1988, 1973), pp. 54, 180, 181.

prune cake

Prune Cake  Yields: 12 servings.  Total prep time: 1 1/2 hr/  active prep time: 30 min/  baking time: 1 hr.  Note: this recipe calls for a 9” tube pan, with a removable bottom.

2 c flour  (Bob’s Red Mill organic unbleached white flour is ideal, or may grind 1 2/3 c organic soft winter white wheat berries, to make 2 c fresh flour.)

1 tsp baking soda

1 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1 1/2 tbsp cinnamon  (Our local Fred Meyer-Kroger-store has an excellent organic Korintje cinnamon in bulk.)

1 1/2 tbsp nutmeg

1 1/2 tbsp allspice

1 c oil  (The original recipe calls for corn oil, but I use grapeseed oil, as it can be heated to high temperatures without damage.)

1 tsp vanilla

1 1/2 c sugar  (May substitute coconut sugar, which has a lower glycemic index, see health benefits at Zucchini Bread, 2017/07/24 .)

3 lg eggs, beaten

1 c buttermilk

1 1/3 c dried, pitted prunes, soaked and coarsely chopped  (This may be done ahead, see step 3.)

1 c walnuts, chopped

Hot Butterscotch Glaze

1 c sugar  (Cane sugar is important here; organic is best.)

1/2 c buttermilk

1/4 c butter

1/4 c lite Karo syrup  (For easy pouring, rub measuring cup with butter first.)

1/2 tsp baking soda

1/2 tsp vanilla

  1. 1980’s nutmeg grinder

    Preheat oven to 350 degrees.

  2. If using optional, freshly ground flour, begin grinding wheat berries now.
  3. Pour boiling water over prunes; let sit for 13-15 minutes, or until soft, but not mushy; drain, cool, and cut fruit in halves.
  4. In a sealed gallon-size storage bag, vigorously shake flour, baking soda, salt, and spices, or stir well with a fork.  (This recipe calls for LOTS of spice; freshly ground nutmeg is superb; see above photo for my 1980’s nutmeg grinder.)
  5. Mix oil, 1 tsp vanilla, and 1 1/2 c sugar together in a large bowl; beat in eggs, one at a time; mix in flour mixture and buttermilk alternately.  Stir in the prune halves and nuts.  (If using fresh ground flour, know that it is a coarser grind and thus absorbs moisture more slowly; therefore, if grinding flour fresh, be sure to let batter rest in bowl for 45 minutes before baking, to absorb liquids.)
  6. glaze at soft ball stage before rolling together with fingers

    Pour batter into an ungreased 9” tube pan, with a removable bottom.  Bake for 1 hour, or until a toothpick comes out clean, and cake lightly responds when pressed with finger.  Meanwhile get ready to cook the glaze.

  7. In a medium saucepan, measure the ingredients for the butterscotch glaze.  Set aside, until 10 minutes before cake is done.  After cake has been baking for 50 minutes, boil glaze over medium heat, until a candy thermometer registers 235 degrees F, or a soft ball is formed (using a clean spoon, place a small amount of the cooked sugar in a cup of cold water; then, squish together with fingers to form a soft, pliable ball that doesn’t hold its shape,  see photo above).
  8. Immediately pour hot glaze over hot cake; piercing it repeatedly with a skewer or toothpick, so it can easily soak up glaze (see photo below).
  9. piercing glazed cake with skewer

    After cooling on rack, slide a knife down all sides and under removable bottom; then, gently transfer pastry to plate.

  10. Remember this is a cake to be baked in secret, for it keeps a long time, if you hide it.

The Best Zucchini Bread

zucchini loaves

It’s that time of year again for our proliferate zucchini.  Cucurbita pepo, a member of the cucumber/melon family, originated in Mexico; this was not only grown by Central and South Americans, but also by our own  Native Americans, long before the Europeans arrived.  Nonetheless, the version we know in the U.S. today is a variety of summer squash developed in Italy.

In actuality this is a fruit, not a vegetable, as it contains seeds.  While usually the male and female counterparts are present in one plant, these components in this fruit exist in separate plants.  In the biological world, the female produces ovules, the equivalent of eggs, while the male produces pollen, which is like sperm in the animal kingdom.  Birds and especially bees transfer this pollen from the individual male to the female zucchini plants, producing abundant fruit, providing both these individual organisms reside together in any given garden.

I have a proven recipe to make use of this fertile squash, in which I suggest utilizing the health-promoting ingredients grapeseed oil and coconut sugar.  Grapeseed oil, along with coconut and avocado oils, can be heated to high temperatures without producing carcinogens.  It is mild in flavor; thus, it is ideal for baking.

Comparing refined with coconut sugar, we see very little difference in their nutritional profiles on the surface; their caloric and carbohydrate content is very similar.  Such figures, however, don’t tell the hidden benefits of this healthier coconut sweetener which is barely processed; it is obtained by heating the sap of the coconut flower until most of the liquid is evaporated.

This alternative has a little more nutrition, as it contains small amounts of zinc, iron, calcium, and potassium, where the refined version holds empty calories.  More importantly, coconut sugar possesses a much lower glycemic index; this greatly reduces any tendency to spike the blood sugar, making it a possible substitute for those dealing with milder forms of blood sugar problems.  Always be sure to check with your healthcare specialist concerning your own personal diet!

I use this “healthy” substitute in both my zucchini and banana breads; see Banana Bread (2017/05/29).  My larder perpetually boast of one or the other of these, both of which I make with flour from freshly ground, organic, hard red spring wheat berries.  These specific berries contain a variety of nutrients including vitamin E, calcium, B vitamins, folate, and potassium.  One serving also provides 20% of the daily value of dietary fiber, 8% of needed iron, and the same amount of protein as found in an egg, or 6 grams.  Breads last for lengthy periods of time, when made with this fresh ground flour.

To easily bake these perfect zucchini loaves in the off-season months, I encourage you to freeze plenty of this grated “fruit/vegetable” in 1-cup packages, while the abundance lasts.

References:

https://www.thespruce.com/history-of-zucchini-1807689

http://www.motherearthnews.com/organic-gardening/all-about-zucchini-zbcz1405

biologicalthinking.blogspot.com/2011/07/birds-do-it-bees-do-iteven-zucchinis-do-it.html

optional grinding of flour, with attachment for Kitchen Aid

Zucchini Bread  Yields: 2 loaves.  Total prep time: 1 1/2 hr/  active prep time: 30 min/  baking time: 1 hr.

3 c flour  (Fresh-ground provides the highest quality; use 2 c organic, hard red spring wheat berries to make 3 c freshly ground flour; see photo.)

3 lg eggs

2 1/4 c sugar  (Coconut sugar is best-always available at Trader’s and at times Costco, or an organic coconut sugar can be found inexpensively in bulk at our local Winco.)

1 c oil  (Grapeseed  or avocado oil is important here; these may be heated to high temperatures without damage.)

3 tsp vanilla extract  (Ask vacationers to bring a liter-bottle back from Mexico; this is of the highest quality and dirt cheap.)

1 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1 tsp baking powder

1 tsp baking soda

4 tsp cinnamon  (Our local Fred Meyer’s has an excellent, organic Korintje cinnamon in bulk inexpensively.)

thawing individual frozen zucchini packages

2 c zucchini  (If using frozen zucchini, remove 1 tbsp of liquid from each thawed 1c package; be sure to thaw in a dish to catch juices; it is best to freeze these ahead, while zucchini is available; see photo.)

1 c nuts, optional

Spray oil  (Coconut spray oil is best; Pam is available in most supermarkets; our local Winco-brand, however, is far less expensive.)

Flour for dusting pans

  1. Preheat oven to 325 degrees.
  2. If grinding fresh flour, do so now; see above photo.
  3. Beat eggs in a large bowl, add sugar, blend until creamy.  Beat in oil and vanilla well.
  4. Place flour in a large bowl; stir in salt, baking powder, baking soda, and cinnamon with a fork vigorously, or shake all well in a sealed gallon-size storage bag.
  5. Mix flour mixture into egg/sugar/oil; when adding flour, do not over beat, as this toughens the bread.
  6. Fold in zucchini and optional nuts.  Note: if using frozen zucchini, remove 1 tbsp of liquid from each 1 c package, which has been thawed in a bowl to preserve juices.
  7. Spray and lightly flour two 8 x 4 inch loaf pans (coconut spray oil is important for quality and flavor).  Pour batter into prepared pans.
  8. cooling zucchini loaves in pans for 15 minutes

    Bake for 60 minutes, or until the loaf responds when pressed with finger; may also test with a toothpick, which will come out clean when done.  Do not over-bake, as this will continue to cook some, while cooling for 15 minutes in the pan, set on a rack; see photo.

  9. This is magnificent, health-giving bread!