I’m just about done with last season’s pheasant supply in the freezer. Last year, I made just about every type of pheasant meatball I could think of, so I’ve tried to find some other things to do with it this … Continue reading Coconut Pheasant Satay
In this variation on tapioca pudding recipes, I use all coconut milk and do not bother with soaking the tapioca first. Neither do I use a double boiler—not a fan of double boilers. Continue reading Coconut Tapioca Pudding
Of all the dishes I’ve done with pheasant, I don’t think I’ve tried any slow cooker recipes, so here’s my first (and I finally added a Slow Cooker category). It cooks rather quickly, even in a slow cooker, at just … Continue reading Pheasant Breasts—Butter Chicken Style
There are so many things you can do with a batch of rice pudding, sort of like topping a sundae. Just set out lots of options—nuts, dried or fresh fruit, coconut, raisins, chocolate chips, M&Ms, whatever might appeal to your … Continue reading Slow Cooker Brown Rice Pudding, Low-Sugar, Lactose-Free
When I went to buy fruit for the blueberry crumble of a few days ago, I wasn’t sure what I wanted to use, so I came home with blueberries, peaches, and Bing cherries (not named for the crooner). Even though … Continue reading Cherry Clafoutis with Coconut Milk
Still one more orange recipe, because I have just a little orange juice left, plus one of the oranges from the previous featured post photo. This is not about brining or marinating, although the finished dish includes the leftover marinated … Continue reading Orange Coconut Curry Sauce
Still looking at ways to get around using dairy with lactose, whether in desserts or main dishes. Coconut milk comes in handy as a substitute in desserts, and I find the coconut taste mild enough that it doesn’t interfere with … Continue reading Pear Clafoutis with Coconut Milk
Brown basmati rice, sautéed in coconut oil with ginger and scallions, then baked in full fat coconut milk and chicken broth with almonds. A very creamy rice side dish. I served it with quick-sautéed pheasant strips, also with ginger, scallions, … Continue reading Baked Coconut Ginger Almond Rice
This is a pretty quick and easy curry, unless you count all the work Missy did to find us the pheasants. Aside from grinding the meat myself, which is really pretty quick, I cut corners by using prepared curry powder, … Continue reading Pheasant Meatball Curry
So, I asked, “Do you want some kind of a dessert for the Fourth, something with fruit, berries, maybe whipped cream or cream cheese?” And he says, “Yeah. Coconut cream pie.” What? Not the kind of fruity, easy to throw … Continue reading Coconut Cream Pie
I’m using coconut two ways in this dish, coconut flour to bread the pheasant chunks, and coconut milk to cook the rice. You could make the same dish with chicken or turkey or pork cut in strips, but as I … Continue reading Crispy Orange-Ginger Coconut Pheasant
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