Thursday, April 25, 2013

Coconut Curried Scrambled Eggs

One of my go to breakfasts is scrambled eggs. They are quick, easy and can adapt a wide variety of flavors. Usually I go for flavors like garlic and onion or the traditional salt and pepper, but I was feeling a bit tired of my norm this morning. I have been developing a slight curry addiction lately. Earlier this week a friend and I made an amazing Curry Shrimp Dish - that I hope to perfect and eventually post. For now, I bring you these delicious Coconut Curried Scrambled Eggs!!

One thing that I love about eggs, other than their ability to adapt flavors, is how simple they are. You'll need for this recipe:

2 Eggs
1 TSP Chives, chopped
1 TSP Curry Powder
1/4 TSP Garham Masala
A pinch of Salt
A pinch of Pepper
A sprinkle or 2 of Red Pepper flakes
1 TBSP Coconut Oil
2 TBSP Coconut Milk

In a medium sized pan melt the coconut oil over medium heat. After the oil is melted, add in the chopped chives. Beat together the eggs, curry, garham masala, salt, pepper, red pepper and coconut milk until frothy. Pour the mixture into the pan and scramble.

Note: This is meant to feed one very petite woman, as a side to something else. For normal sized people or more than one person, double or triple the recipe as needed.

Wednesday, April 24, 2013

Caramelized Apples with a Slightly Spicy Squash Sauce

Wow it's been ages since I posted a recipe! I can't take complete credit for this recipe, in fact the base of this recipe comes from my best friend Connie. Tonight as we were making supper, Connie pulled out a soup from her bag and said we could have have it along with our eggs in an eggplant basket lazy night supper. She wasn't exactly sure about the spice combination and said we could add too it if wanted. Being the unsanitary chief that I am I stuck my finger in the soup (which was already hot...), took a taste and said "hmmm....this would taste great with apple." I added a couple of things, like a bit of coconut sugar, and some red pepper flakes, caramelized some apples and we had a brilliant new, and unique dessert.

One thing I love about Connie is that while she doesn't eat paleo, she understands it, respects it, and is willing to try everything I make no matter its weirdness factor. She really is the best friend. Anyways, tonight we created a very unique but delicious new dessert that I'm sure we will enjoy for years to come.

Don't you just love instagram photos? I do!

To make this you'll need:

For the Sauce:
1 1/2 cups roasted squash puree (we had kabocha squash!)
3/4 of a can of Coconut Milk
1 TSP each of nutmeg, cinnamon, cloves, garlic powders.
Optional: 1 clove of garlic pureed. If you're unsure about the garlic, leave it out but we enjoyed it.
1/8 - 1/4th tsp red pepper flakes
1-2 TBSP of Coconut Sugar

Mix everything together in a sauce pan and allow to simmer while you cook the apples. Make sure to leave it on a low heat once it starts to simmer so that is doesn't burn!

For the Apples:

2-4 Apples (we had two, but extra sauce with it!)
1 TBSP Coconut oil
1-2 TBSP Coconut Sugar

Melt the coconut oil in a pan over medium heat. While the coconut oil is melting cut the apples into slices. Add the apples to the pan and cook until the apple start to soften. Once the apple are beginning to tenderize add the coconut sugar, and lower the heat to low-medium. Stir the apples so the sugar is evenly coated over the apples. Allow the apples to cook until soft, browned and tender, stirring ever so often. Once they are done remove from heat, and allow to sit for a couple minutes. This will allow the sugar to really caramelize!

Divide the apples equally so that everyone gets their fair share and no one fights. Dip in the sauce and enjoy the unique flavors of our newest creation.