In an effort to condense and simplify - I've created a new blog which is devoted exclusively to healthy eating, and paleo friendly recipes. Enjoy!
Please follow me for these and other delicious recipes at my new blog: feastofgaea.blogspot.com
Feast of Gaea
Sunday, March 18, 2012
Friday, February 3, 2012
Eggplant Fricassée
I love eggplant. L-O-V-E. (I hated it as a child) So I got a little giddy when I found one in good shape on the discount rack at Stop and Shop today for 75 cents! That meaty specimen was definitely priced close to $4 yesterday. Since I got it discount though I wanted to cook it today since throwing away food is the saddest thing ever.
Since Italians really know what to do with an eggplant, I flipped through The Silver Spoon for a yummy looking, paleo friendly dish, and found this! I was very pleasantly surprised, learned a new cooking technique, and have a happy belly. The recipe below is slightly modified from the book as it called for 5 eggplants, and I don't think any of us are eating that much eggplant anytime soon.
Eggplant Fricassée
The picture in the book:
Ingredients:
* 1 large eggplant, sliced thickly (~1/2in)
* 2 tbsp butter
* 3 tbsp oil
* 1 onion, chopped
* 1 can peeled plum tomatoes, drained & chopped
* 1 garlic clove, minced
* 1 tbsp parsley
* salt and pepper
* 2 eggs
* juice of 1 lemon (or equivalent from bottle)
It is important to remember that eggplant must be well salted and allowed to 'sweat' for 30 minutes, then rinsed and patted dry before using. This takes the bitterness out. I've skipped this step if I'm in a real hurry but it does make a real difference. I like to slice mine, layer it in a colander (salting each layer well), then place a bowl full of water on top to help press them a bit.
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Meanwhile - melt the oil and butter together in your skillet (I use my cast iron, but an enamel casserole like le creuset would be great). Add the onion and sauté over medium for 5 minutes, stirring occasionally until translucent.
Add your patted dry eggplant slices, tomatoes, garlic, parsley, and pepper. (Save the salt for the end and add only if it needs it since the canned tomato will likely have enough).
Stir this around to coat the slices (it's a little awkward unless you have an enormous pan). Let cook for about 15 minutes or until the eggplant is tender enough for you. Flip them over every few minutes to make sure they cook evenly and get coated in the seasonings.
When they're done, remove from the heat.
Scramble the eggs together with the lemon juice - it will be very liquidy. ( You'll probably get the best flavor from juicing a fresh lemon)
Pour this over the eggplant in the pan and stir right away so the egg doesn't scramble. It should coat the eggplant like a cream sauce! (I was totally fascinated by this)
Since Italians really know what to do with an eggplant, I flipped through The Silver Spoon for a yummy looking, paleo friendly dish, and found this! I was very pleasantly surprised, learned a new cooking technique, and have a happy belly. The recipe below is slightly modified from the book as it called for 5 eggplants, and I don't think any of us are eating that much eggplant anytime soon.
Eggplant Fricassée
The picture in the book:
Ingredients:
* 1 large eggplant, sliced thickly (~1/2in)
* 2 tbsp butter
* 3 tbsp oil
* 1 onion, chopped
* 1 can peeled plum tomatoes, drained & chopped
* 1 garlic clove, minced
* 1 tbsp parsley
* salt and pepper
* 2 eggs
* juice of 1 lemon (or equivalent from bottle)
.JPG)
Meanwhile - melt the oil and butter together in your skillet (I use my cast iron, but an enamel casserole like le creuset would be great). Add the onion and sauté over medium for 5 minutes, stirring occasionally until translucent.
Add your patted dry eggplant slices, tomatoes, garlic, parsley, and pepper. (Save the salt for the end and add only if it needs it since the canned tomato will likely have enough).
Stir this around to coat the slices (it's a little awkward unless you have an enormous pan). Let cook for about 15 minutes or until the eggplant is tender enough for you. Flip them over every few minutes to make sure they cook evenly and get coated in the seasonings.
When they're done, remove from the heat.
Scramble the eggs together with the lemon juice - it will be very liquidy. ( You'll probably get the best flavor from juicing a fresh lemon)
Pour this over the eggplant in the pan and stir right away so the egg doesn't scramble. It should coat the eggplant like a cream sauce! (I was totally fascinated by this)
I am still fascinated by this dish - it was so simple, with basic ingredients, and seriously came out tasting 5 star restaurant quality. I will definitely make this again (an incredible compliment coming from someone who's only made like 3 things more than once), and I am going to try it with chicken too! I bet it'll be killer.
Friday, January 27, 2012
Kombucha Madness!
Kombucha! My new home science experiment. Why stop at yogurt? ...I think I'm tackling wild yeast sourdough bread when the weather gets warmer. I know - bread isn't Paleo - but I'm a believer in 'everything in moderation'. Seriously. Yeah - I WOD like a crossfit junkie, but I'm also getting my downward dog on today, and enjoy a good walk to the grocery store -- either Whole Foods or ALDI.
I try to keep my heart and mind open and my palate expansive.
So... may I present my Kombucha Mama!
Kombucha is a fermented tea, and the "mama" or "SCOBY" (the white-ish thing floating on the top) is a "symbiotic colony of bacteria and yeast". It kind of has the texture of...well...I don't really know haha. Really thick jello? Anyway - this first batch will be done in 1 week. Which is great because I just made a half gallon for the price of one 16 oz bottle from the store. :)
I will continue to post about my progress! I might even tackle the secondary fermentation (a day or two) so I can get the carbonation which is my favorite part! And if this works, then I'm going to attempt ginger flavor for the next batch. <3
I try to keep my heart and mind open and my palate expansive.
So... may I present my Kombucha Mama!
I will continue to post about my progress! I might even tackle the secondary fermentation (a day or two) so I can get the carbonation which is my favorite part! And if this works, then I'm going to attempt ginger flavor for the next batch. <3
Friday, October 28, 2011
Coconut...Kefir?
I attempted to make coconut yogurt last night and succeeded in making a layer of thin yogurt over a layer of coconut water. Hm. It's got the tangy taste and smell of yogurt but it's quite watery. I'm drinking this batch and will try again this weekend.
I think I went wrong by watering down the coconut milk. The can I have - A Taste of Thai Organic Coconut Milk - is as thick as sour cream, so I was afraid to use it full strength. I mixed it with a can of Goya Coconut Milk (which I'll never buy again - it's so watery and tastes adulterated with chemicals and added fats and is very dilute), and added some water. I heated it per usual, cooled it down, and mixed with a packet of Yogourmet starter.
The end product separates into a creamy liquid top layer, a watery layer underneath, and a thin layer of sediment at the bottom even after I've stirred it together.
It is, however, delicious. :)
Will try again and post results!
I think I went wrong by watering down the coconut milk. The can I have - A Taste of Thai Organic Coconut Milk - is as thick as sour cream, so I was afraid to use it full strength. I mixed it with a can of Goya Coconut Milk (which I'll never buy again - it's so watery and tastes adulterated with chemicals and added fats and is very dilute), and added some water. I heated it per usual, cooled it down, and mixed with a packet of Yogourmet starter.
The end product separates into a creamy liquid top layer, a watery layer underneath, and a thin layer of sediment at the bottom even after I've stirred it together.
It is, however, delicious. :)
Will try again and post results!
Pumpkin Curry
Fall is absolutely my favorite season. Not least because pumpkins are in such abundance!
My love for coconut, spice, and pumpkin prompted this yummy recipe....
Pumpkin Curry
- Put the juice of one orange, or 1/4c concentrate, into a saucepot on medium high
- Add diced/chopped vegetables of your choice - I used 1 yellow onion, bell pepper strips, and mushrooms. Saute until onions are translucent and veggies are softened to your liking.
- Add 1 cup of cooked chopped pumpkin or butternut squash, 1 cup chopped cooked tofu or chicken breast, and 1 can of chickpeas (rinsed and drained) and heat until warmed through. **option: you can use uncooked chicken and cook with the veggies
- Add either 1 can of light coconut milk, or 1/3 can of coconut milk plus some water, and 2 tablespoons of curry seasoning powder. Add a few handfuls of fresh spinach. Simmer a few minutes until flavors are well combined and spinach is wilted.
- Turn the heat off. Add a splash of low sodium soy sauce or tamari.
- Garnish with fresh basil leaves and enjoy!!!
*May be served over rice or pasta, but is excellent alone
My love for coconut, spice, and pumpkin prompted this yummy recipe....
Pumpkin Curry
- Put the juice of one orange, or 1/4c concentrate, into a saucepot on medium high
- Add diced/chopped vegetables of your choice - I used 1 yellow onion, bell pepper strips, and mushrooms. Saute until onions are translucent and veggies are softened to your liking.
- Add 1 cup of cooked chopped pumpkin or butternut squash, 1 cup chopped cooked tofu or chicken breast, and 1 can of chickpeas (rinsed and drained) and heat until warmed through. **option: you can use uncooked chicken and cook with the veggies
- Add either 1 can of light coconut milk, or 1/3 can of coconut milk plus some water, and 2 tablespoons of curry seasoning powder. Add a few handfuls of fresh spinach. Simmer a few minutes until flavors are well combined and spinach is wilted.
- Turn the heat off. Add a splash of low sodium soy sauce or tamari.
- Garnish with fresh basil leaves and enjoy!!!
*May be served over rice or pasta, but is excellent alone
Thursday, October 20, 2011
The Yellow Rose of Texas
I made up a smoothie this morning for breakfast. It's delicious.
Into the blender:
1/2c milk - any variety (I used coconut)
1 banana
1 mango (or pineapple)
a splash of rose water
some ice
blend to smoothie perfection.
Into the blender:
1/2c milk - any variety (I used coconut)
1 banana
1 mango (or pineapple)
a splash of rose water
some ice
blend to smoothie perfection.
Sunday, October 16, 2011
Pollock and Spinach Salad
Post-workout lunch:
4oz pollock, thawed for 2 minutes under cold running water
Heat cast iron skillet to medium high, add a tablespoon of olive oil and the pollock.
Sprinkle with Old Bay seasoning or other spices of choice.
Add piece of bacon if desired.
Cook for 2-3 minutes on each side until desired "done-ness".
Put over a bed of baby spinach.
Mmmmm
Also ate an apple.
Still going strong on Fitocracy.com - awesome. Did 50 each pushups, squats, crunches and bicycle crunches after BJJ today to get more points - that's some serious motivation!
PS - I've lost 5 pounds since starting this project. And Drew says I'm getting abs! ^_^
4oz pollock, thawed for 2 minutes under cold running water
Heat cast iron skillet to medium high, add a tablespoon of olive oil and the pollock.
Sprinkle with Old Bay seasoning or other spices of choice.
Add piece of bacon if desired.
Cook for 2-3 minutes on each side until desired "done-ness".
Put over a bed of baby spinach.
Mmmmm
Also ate an apple.
Still going strong on Fitocracy.com - awesome. Did 50 each pushups, squats, crunches and bicycle crunches after BJJ today to get more points - that's some serious motivation!
PS - I've lost 5 pounds since starting this project. And Drew says I'm getting abs! ^_^
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