Saturday, May 9, 2009

In the news

Poached Egg with Swiss Chard, and Sauteed Baby Turnips

I got these beautiful baby turnips in my box of veggies from my local CSA this week and they are just delicious. Here is what I did with them this morning.

First I cut them paper thin with my mandolin, then, I slowly sauteed them in 1 full tbsp of coconut oil and sprinkled them with oregano and a bit of celtic salt. The coconut oil gave them a very nice sweet taste and a crunchy bite which was a nice contrast with the greens and the egg.
I sauteed the swiss chard in olive oil on medium heat and I simply added a bit of apple cider vinegar (like 1 tsp, which evaporates as it cooks leaving a sweet slightly tart taste), I added some freshly ground nutmeg, gave it a dash of cayenne pepper and seasoned it with celtic salt.
I then poached the egg in simmering water (you should have enough water in your pot to cover the egg), to which I added 1 tbsp of apple cider vinegar (so the egg would keep it's shape together and not spread in the water) for 3 minutes (I like my egg runny).
To assemble it all. I placed one cup (approximately) of greens in the middle of a plate, put the egg on top, the turnips on one side, sprinkled some first/cold pressed olive oil over the egg and a bit around the plate and sprinkled it all with a bit of paprika for the color.

Friday, May 8, 2009

Kasha with Portabello and Asparagus

This was my express lunch today. I had some Kasha left over from the night before. So all I did really is saute some onions, garlic and portabello mushrooms in 2 tbsp of coconut oil and at the end I added the asparagus, which I sauteed for no more then 30 seconds, then I added my Kasha and a bit of Tamari. It was fast and truly delectable.

Wednesday, May 6, 2009

Zucchini, Banana and Nutmeg Muffins

Let the muffins roll!!
These were actually more moist and crumblier then the carrot muffins (See recipe previous post). James prefers this recipe, probably because it has more of a cake then a bread texture. Personally, I liked both.
It's basically the same recipe as the carrot muffin. Except for the following modifications:
  • Replace coconut oil with 1/2 cup or 1 stick of organic butter
  • Replace honey with 1 cup organic sugar cane
  • Replace carrot with 1 small grated zucchini (thin 6-7 inches long) and 1 ripe mash banana
  • Reduce flour quantity to 1 cup instead of two
  • Add 1 tbsp of nutmeg
If you prefer a cake to muffins just bake this recipe in a loaf pan instead of muffin pan and bake it for approximately 45 minutes or until toothpick comes out clean.