Coconuts and Cantaloupe

The food co-op has done it again--made me stretch my knowledge and find new ways to use fruits and vegetables.

While we had eaten the coconut I received from the co-op about a month ago I had my mother's in the refrigerator waiting for me to take care of it. Then I received two more coconuts a few weeks--that is a lot of coconut. PE and I don't love coconut but we have been able to enjoy this fresh coconut. The kids have also enjoyed it.

I followed my mom's directions that she found online (I didn't want to go find it online so I just went for it) to get the meat separated from the shell. First, I set the oven to 400 to preheat. Then I used a large nail to make holes in two of the three indentations/eyes on the top and then drained the coconuts of the liquid. Once drained, I placed both coconuts on a baking sheet and put them in the oven. I "baked" them for 20 minutes. When I removed them each one had a crack in it and I could see the meat was separating from the shell. I then took them outside because that meat separating business can be MESSY. I grabbed PE's hammer and gave each coconut a couple hard hits. Using a spoon I was able to separate the meat from the shell with minimal effort (I probably could have "baked" them a little longer and not had to exert any effort). I used a vegetable peeler to get the brown skin or whatever it is off the meat from where it was attached to the shell. Once all the meat was separated and peeled I washed it off. I used the slicer/shredder attachment for my Bosch Universal Mixer with the very fine grater blade and shredded the coconut from my mom and the two coconuts I had just prepped. I then spread the coconut on three baking sheets and dried it in my oven set to the Warm. I didn't time it or anything, I just stirred it periodically and when it felt dry I removed it from the oven and let it cool (it did take over one hour). One pan ended up as slightly toasted coconut. I dumped all three trays into a gallon-size zip top bag and put it in the freezer. This will be added to granola when we make it. I don't think our love of coconut has grown enough to venture into any other food realms with it.

While the coconut was drying I decided I should take care of the cantaloupe we received a week (or two?) ago. As soon as I sliced into it I knew it was too ripe to eat as is. It was a little softer than is enjoyable to eat and the flesh was starting to look grainy. So, I went to work looking for recipes for over-ripe (not fermented) cantaloupe. I settled on popsicles and granita. I have not made granita before but from this post on The Pioneer Woman Cooks site, I knew it wouldn't be difficult. (I will be making The PW's granita someday.) Both recipes were a cinch to whip up. I think both tasted delicious too. I really liked the orange juice with the cantaloupe in the popsicles. PE did not like either one but that can be expected since cantaloupe is not a favorite of his. Bug enjoyed both, Moo only had a popsicle and thought they were "okay," and Bob "didn't really like it but finished it anyway." (He is a funny kid.)

~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~

Cantaloupe Popsicles
from About.com
Print Recipe

6 oz. can frozen orange juice concentrate (or other fruit juice concentrate)
3 cups balled or cubed cantaloupe (or other melon)
3/4 cup water
popsicle molds OR
10 paper cups AND
10 wooden popsicle sticks

In blender or food processor, combine fruit juice concentrate and cantaloupe and process until smooth. Pour into popsicle molds and freeze until firm OR fill each drink cup with about 1/3 cup of this mixture, then freeze until partially frozen, about 1 hour. Insert wooden sticks and freeze until firm. To serve, peel away the paper cup. 10 pops

~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~

Cantaloupe Granita
adapted from epicurious
Print Recipe

3 cups cantaloupe balls or coarsely chopped (from 1/2 melon, seeded)
1/4 cup sugar, or to taste
1/2 Tbsp fresh lime juice, or to taste
1 cup ice cubes

Purée all ingredients in a blender until smooth, then pour into a 13 by 9 inch pan and freeze until mixture becomes a firm slush, at least 40 minutes. Scrape with a fork and serve in chilled glasses.

~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~

Homemade Frozen Hashbrowns

I had a bag of russet potatoes in the pantry so I decided to make Homemade Frozen Hashbrowns. Below are the directions I followed to freeze them.

This morning PE cooked some of these for breakfast. He used some oil and a little butter in the pan and seasoned them with garlic salt, onion powder, and pepper. They were fab.u.lous. I have not had hashbrowns that delicious in a LONG time.

~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~

Homemade Frozen Hashbrowns
from The Grocery Cart Challenge
Print Recipe

Peel potatoes, cut it in half and put it in a pot of cold water. Boil for 10 minutes or until just tender. They will feel sticky on the outside but still give a bit of resistance to a fork being poked into them. This short cooking time will give them just enough heat to keep them from turning brown in the freezer. Remove potatoes from pot of boiling water and place in a large bowl. Cover with cold water to stop the cooking process. Refrigerate overnight. The next day drain your potatoes. Either grate them or shred them in your food processor. Then fill a freezer bag. Make sure to squeeze out any extra air. Store them flat in your freezer so it takes up minimum space.

To cook them heat frying pan over medium-high heat. Add butter or margarine. Place shredded potatoes in pan. Cook until bottom is browned. Flip potatoes and cook until browned again. Season with salt and pepper. Or use in your favorite recipe.

~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~

Two Baking Successes!!

I did it! I successfully made rolls and bread that rose the way they were meant to. Nothing makes your day go right like seeing dough double in size. Seriously it just warms your heart. Okay not really but it is quite a good feeling to see your dough rise and then have the rolls rise too. Two different recipes did this for me today. That is almost unheard of in my house. Go me! Again, my rolls are nothing much to look at but hey, the bread looked fabulous. (How can bread look bad? Wait. I am sure I will one day see.)

~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~

Brown & Serve Rolls
from Coleen's Recipe
Print Recipe

4 to 4 1/2 cups all purpose flour
1 tablespoon dry active yeast
1 cup milk
1/3 cup white sugar
1/3 cup butter
1 teaspoon salt
2 eggs (room temperature)

In a stand mixer, stir together 2 cups flour and the yeast. In a saucepan heat milk, sugar, butter and salt until it is warm and butter is almost melted (120 degrees). Add the milk mixture and eggs to the flour mixture and beat on low speed (with paddle attachment) for about 30 seconds. Scrape down the interior of the mixing bowl and then beat on high speed for 3 minutes. Mix in the remaining flour, 1/2 cup at a time, and switch to your stand mixer's dough hook. Knead on low for 5 minutes. Place dough in greased or cooking sprayed bowl and cover with plastic wrap (spray the plastic wrap with cooking spray so it won't stick to the dough. Let rise in warm place until it doubles which will take about an hour. Punch dough down and let rest for 15 minutes. Divide dough in half and work with one half at a time. Roll half of the recipe into a 12" circle and brush with melted butter. Cut dough into 12 wedges. Starting at the wide end, roll towards point. Place point side down on lightly greased baking sheet (2 to 3 inches apart). Cover loosely with plastic wrap and let rise until double (30 to 45 minutes). If you are going to completely bake them immediately, bake them in a preheated 375 oven for 12-15 minutes or until golden brown. If you are going to do the "brown & serve" method, bake them in a 325 degree oven for 10 minutes. Remove and cool on wire rack. To retain their shape, freeze them on a flat surface or cookie sheet. When they are frozen, you can put them all in a freezer bag.

This recipe will make two dozen rolls, depending on how large you make your rolls. Defrost them for 15 minutes, pop them into a 375 oven for 8 to 10 minutes. Two other roll shape options are the "knot" and the "cloverleaf". To get the "knot, roll out 12" ropes and tie a simple knot in the center. To complete the "knot", tuck one loose end under the roll and bring the other loose end over the top and tuck it inside the original knot. To get the "cloverleaf" shape, simply roll four small balls of dough and place them in a single cupcake pan (4 balls make one bread roll).

++I doubled the recipe and made 12 cloverleaf rolls, 12 knot rolls, and 12 crescent rolls to freeze. I also made 12 crescent rolls to serve with dinner tonight.
~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~

English Muffin Bread
from Cooking During Stolen Moments
Print Recipe

3 cup flour
2 1/2 tsp yeast (or 1 packet)
2 tsp sugar
1 tsp salt
1/8 tsp baking powder
1 cup milk
1/4 cup water
corn meal, for dusting the pan

In a mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking powder. Mix for 1 minute. While flour is mixing, pour milk and water into a small saucepan. Heat over low heat until warm, about 2 minutes. Pour into mixing bowl and beat for 2 minutes. Add remaining cup of flour, 1/2 cup at a time, and mix for 3-5 minutes (or knead by hand for 5-7 minutes). Dough will be somewhat sticky. Grease a loaf pan and sprinkle with cornmeal. Spread dough into pan, cover and let rise for 45 minutes. Bake at 400 degrees for 20-25 minutes, until golden brown.

~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~

The bread is delicious. I can't wait until tomorrow for breakfast. I think it will be great toasted and served with over easy eggs or just toasted and served with jelly.

The Chicken Cordon Bleu Bake was delicious too.

Now I want to make something for dessert. Maybe Pumpkin Sheet Cake or Peanut Butter and Chocolate Chip Studded Oatmeal or Blonde Brookies (is it a brownie or a cookie?) or Blueberry Boy Bait. They all sound delicious. We will see how motivated I am in a bit.