Coconut Calypso Thyme
Coconut Calypso Thyme is mouth watering and as good as a dish I had in the Caribbean many years ago. Make sure you have ALL the ingredients before you start. If you live in a large metropolitan area, find the ethnic grocery area in your city and see how much you can save on your grocery and produce items!!!
I lived in downtown Honolulu for 7 years and Chinatown had the best shopping in town. Not only were the prices VERY INEXPENSIVE, but the produce was FRESH and usually locally grown. My favorite vegetable is okra and I could buy it year-round. Things like watercress, papayas, pineapples and apple bananas tasted better than anything I've had in the Mainland.
If you visit Honolulu, go to Chinatown and buy some of the produce and see what I mean... you have to taste it to know the difference!
Yields: 6 servings
- 1 package frozen Stahlbush Island Farms Spinach
Basmati Rice Ingredients
- 1 tablespoon extra virgin organic coconut oil
- 2 cups basmati rice, brown
- 1 teaspoons Hawaiian sea salt
- 4 cups filtered water
Garnish for Basmati Rice
- 1/3 cup fresh cilantro. fine chop, add just before serving
- 1 can water chestnuts, small diced
- 1 package organic 3 Grain Organic Tempeh, fork-sized cubes
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely diced
- 1 jalapeño pepper, finely diced
- 1 teaspoon organic vanilla sugar or organic agave nectar
- 3/4 teaspoon thyme
- 2 teaspoons sweet or smoked paprika
- (I prefer the vibrant red color of the sweet paprika) 1/2 teaspoon allspice, freshly ground
- 1/8 teaspoon cloves, freshly ground
- 1 cup frozen organic orange juice concentrate
- 1/2 cup fresh lime juice
- 1 tablespoon Jarrows Extra Virgin Coconut Oil
- 1 yellow onion, finely chopped
- 1/2 teaspoon Hawaiian sea salt (or natural salt of choice)
- 1 can (14 ounces) lite coconut milk, Trader Joe's
- 1 package frozen Stahlbush Butternut Squash, pre-cut
- 3/4 teaspoon thyme, dried
- 1 teaspoon agave nectar
- 1 tablespoon fresh thyme leaves, add just before serving
Optional Garnish at Plating
- coconut, organic shredded
thyme, fresh leaves
Brown Basmati Rice Sautéed in Coconut Oil and Toasted Before Steaming
The Brown Basmati Rice
Melt the coconut oil in a large skillet and melt over medium heat.
Add the rice and stir constantly until all the rice is fragrant and shinny from the oil.
Scrape the rice into a rice cooker and add the water and salt.
Close and cook as instructed by your rice cooker manual.
The Garnish for the Rice
Reserve the cilantro and sliced water chestnuts for adding just before serving.
Organic Tempeh Cut into Bite Sized Cubes
Slice the organic tempeh into uniform fork size cubes and set aside.
Put your six serving plates into the oven on low to heat for presentation.
The Calypso Sauce
The Calypso Sauce
Add the olive oil to a sauce pan and add the sea salt, black pepper, diced onion, diced jalapeño pepper.
Stir the onion mixture till translucent then add the sugar, thyme, paprika, allspice and ground cloves.
Add the orange juice concentrate and lemon juice.
Add the cubed tempeh, cover with a lid, and simmer over low heat for 30 minutes.
The Puddle Puree
While the Calypso Sauce is simmering with the tempeh, select another sauce pan and add the organic coconut oil with the diced onion and sea salt.
Frozen Stahlbush Island Farms Butternut Squash Sautéed with Sliced Onions
Once the onions are translucent, add the butternut squash, thyme and agave.
Coconut Milk Added to the Cooked Butternut Squash
Add the coconut milk and the butternut squash to the sauce pan and heat till the squash is defrosted.
Blendtec Designer Series Blender Filled With Butternut Squash and Coconut Milk
Pour the heated contents into a Vitamix or Blendtec Total Blender Designer Series and blend on high till the contents are smooth and thick.
Pour back into the sauce pan and set aside till plating.
Frozen Stahlbush Island Farms Spinach
Open the frozen spinach and pour the contents into a medium sized fry pan and simmer over low heat till totally defrosted and hot. Do this slowly to preserve the nutrients in the spinach.
Fresh Thyme Finely Minced
While the spinach is heating, turn the burners to low to heat both the Calypso Sauce and Puddle Puree… add the fresh thyme to the Puddle Puree.
Cooked Brown Basmati Rice Garnished with Fresh Cilantro and Water Chestnuts
The Rice Garnish
Add the cilantro and sliced water chestnuts to the cooked rice and gently toss throughout the rice evenly.
For an elegant plating for six, create a circle of Puddle Puree in the middle of each plate.
Add a food styling ring to each plate and fill 3/4 full with the Basmati Rice and press down into the form.
Divide the spinach into six parts and layer each portion inside the ring evenly and slightly press down.
Add a large spoonful of the Calypso Sauce and tempeh cubes, pressing down again.
With a slight twist and shaking, pull up on the form to reveal a gorgeous tower of Coconut Calypso Thyme.
Sprinkle fresh thyme leaves and shredded coconut over the plates and serve.
Everyday “In-a-Hurry” Plating
Select a shallow round pasta bowl, add a large ladle of Puddle Puree and tilt the bowl to coat the entire bottom with the puree.
Add 1/2 to 3/4 cup of basmati rice to each plate over the Puddle Puree.
Add the spinach and top with a large spoonful of the Calypso Sauce and tempeh.
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