I will share a very simple pasta. Quick to make, delicious and very light: pasta with zucchini and chili garlic oil.
This recipe is the result of fixating on having to try to bake with coconut oil. I looked around for a recipe that would satisfy me, but I have found none. So I adapted my basic olive oil cake recipe to accommodate coconut oil and it turned out pretty well.
The cake stays very moist and it has a distinct coconut flavor. I kept hearing coconut oil doesn’t really taste like coconut and I was wondering how could that be. Turns out the coconut flavors comes through quite a bit in a cake. I haven’t tried the oil for any other use, but I assume it will keep some of that flavor.
Anyway, I loved the cake and its coconutty flavor. And I loved the moistness so much I baked it again shortly after the first time. It didn’t disappoint.