I had to share this recipe. I had some green peppers to use up and was craving soup. This came out excellent. I made a few minor adjustments as I can never leave well enough alone. Changes: 3 jalapenos, 5 green peppers, 3 cloves garlic, a bit more broth and half-and-half plus added parsley as well.
Indian Shrimp Curry February 4, 2013
I found the original recipe online here and of course, can never leave well enough alone. I also didn’t have everything I needed to make the recipe and did not feel like making a trip to the store, so I improvised and it worked! My husband would never touch a dish like this with a ten foot pole so this was a solo venture.
- 1-1/2 tsp. coconut oil
- 1 jalapeno, minced
- 1/8 onion, minced
- 1 clove garlic, minced
- 1/4 tsp. ground ginger
- 1/4 tsp. cumin
- 1/2 tsp. ground turmeric
- 1/4 tsp. paprika
- 1/8 chili powder
- 1/8 cayenne pepper
- 1/4 of 14.5 ounce can diced tomatoes
- 1/4 of 14 oz. can coconut milk
- 1/4 tsp. salt
- 1/4 lb. peeled and cooked shrimp
- 1-1/2 tsp. chopped fresh parsley
- 1/8 tsp. dried mint
- 1/2 cup cooked rice (I mixed gluten-free brown and white together)
- In a medium skillet, heat coconut oil and add jalapeno. Heat in oil for about 3 minutes. Add minced onion and cook until translucent, about 4-5 minutes.
- Remove pan from heat and let cool for a minute or two. Add spices up to tomatoes. Return to a very low heat and stir for about 2 minutes until jalapeno, onion, and garlic are well coated with spices.
- Add tomatoes, coconut milk, and salt, stir well. Increase heat and cook at a simmer for about 10 minutes.
- Add shrimp, parsley, and mint. Stir well and heat through. About 3 more minutes.
- Serve over rice.
Potato, Bacon, and Egg Hash September 29, 2012
I got inspired this morning as I attempted to be as lazy as possible and stay in bed watching TV. Giada had this awesome recipe for Salami, Bacon, and Spinach Hash and because I can never leave well enough alone and I didn’t have some ingredients, of course I modified it. These measurements are a guesstimate as I just added what amount looked right. It was delicious!
- 3 slices thick cut smoked bacon, cut into 1/2-inch pieces
- 1 medium russet potatoes, unpeeled and cubed
- kosher salt
- black pepper
- 1 tablespoons extra-virgin olive oil
- 1 /4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 cup shredded cabbage
- 3 slices Genoa salami stacked on top of each other and cut into chunks
- 1/4 teaspoon ground nutmeg
- 1 small Roma tomato, diced
- 2 large, organic eggs
- chopped fresh parsley
- Cook the bacon in a stainless steel skillet over medium heat. Stirring occasionally to brown evenly and crisp. About 5 minutes. Remove bacon to paper towel and reserve.
- In the bacon fat, cook the potatoes sprinkled with salt and pepper. Stir often until crisp, about 10 minutes. Remove and add to paper towel.
- Add oil, onion, green pepper, salt, and pepper to pan. Cook until soft, about 5 minutes. Add cabbage, salami, tomato, nutmeg, salt and pepper and cook through about 4 minutes.
- Add the bacon and potatoes back in and stir well. Make 2 openings in the mixture and crack an egg into each opening. Cook until the eggs are set but yolks are still runny. My eggs took about 7 minutes.
- Sprinkle with fresh parsley and serve. Yum!
Cheese Rarebit June 19, 2012
Simple Living Food June 18, 2012
There is nothing that says real simple living like the times we take ourselves completely out of our element. For some, our home is in the urban jungle, for others it’s the suburban safari, and others the country zoo. No matter where you are or where you live, we all need to unplug and unwind and take time to be what we were born to be – the human. Just like every other animal, we were built to sustain in this world. Our problems lie in the struggle between how we were made to live and how we want to live in this world. Many people believe living like a human is beneath them – the Jones’ would’ve gotten take out tonight right? In our world where being busy is somehow a gauge of success (although I am not sure why), in my natural rebellious way, I did the opposite. I took a long weekend with some of my favorite people and animals to spend in the woods. Tents, a campfire, and nature are all you need to put life in perspective at times. (more…)
Fresh Radishes June 9, 2012
There is nothing I love more than going out the garden, picking a vegetable, and coming inside to prepare it. It’s the freshest food you can ever eat. See that dirt? That’s the sign of real, fresh food. What I love about gardening is that I know where, how, and when it was grown – I know that dirt. No surprises. I know I didn’t genetically modify the radish to have a limit of five leaves and grow uniform two inch diameter roots. That’s the joy of it. Real food comes in various shapes, sizes, and colors. But really, this variation is the most beautiful. Like people – wouldn’t it be boring if we all looked, acted, and thought the same?
Roasted Radishes with Greens
4-5 large radishes with greens attached
2 Tbsp. extra virgin olive oil
salt & pepper, to taste
2 Tbsp. butter
1 clove garlic, chopped
1 Tbsp. fresh lemon juice
3 cherry tomatoes
1. Preheat oven to 500. Rinse radishes. Separate leaves from radishes and slice radishes. Chop greens and set aside.
2. In a medium, oven proof skillet, add olive oil and heat until shimmering over medium-high heat and add radish slices. Salt and pepper to taste. Cook until radishes begin to get brown spots, about 2 minutes.
3. Place skillet in preheated oven and roast radishes until crisp-tender, about 12 minutes.
4. Return skillet to burner on medium heat. Add butter, stir to coat. Add radish greens and garlic and cook until just wilted, about 2 minutes. Add lemon juice, cherry tomatoes, and salt & pepper (if needed). Cook through about 1 minute and serve immediately.
Breakfast! June 8, 2012
Who has the terrible habit of skipping breakfast at times? Guilty! Sometimes I am in a such a rush I simply forget. Really, simply forget until my stomach is growling, I feel I’m out of fuel, and usually in the least likely place to find food (like in a mundane meeting without refreshments because of budget cuts). I was introduced to two new recipes recently that have really inspired me. One is an easy way to soup up the nutrition and flavor in a traditional scrambled egg that takes minutes and I can prep the night before. Note: As you can tell, the obsession with collard greens hasn’t waned, but you can use any greens in this recipe. See the original recipe. The other recipe is a copycat of a fast food favorite made healthier and as a key make ahead meal you simply heat in the morning. The original make ahead recipe is here. These amazing recipes have gotten me to eat breakfast and get creative. Here are my versions of these great recipes.