I *think* I remember seeing a dish along these lines in the pages of one of Ottolenghi’s cookbooks – or somewhere on a Lebanese menu, and I got a craving.
Plus, I found leeks at the local grocery – Whoo hoo!
Gluten-free, paleo, (lacto ovo) vegetarian, keto
Yogurt Leeks & Eggs
4 oz. sliced button mushrooms
1-2 Tbsp. ghee
2 eggs per person
1 Tbsp. dried oregano
1 Tbsp. garlic powder
2 tsp. ground cumin
2 tsp. your favorite curry powder
Salt & pepper
Hand full fresh herbs (I had parsley & chives)
Yogurt (I used non-dairy)
Lemon powder (or sumac)
Chop your mushrooms, wash your leeks and slice into thin moons, chop your herbs.
In a large pan, heat the ghee over medium – medium-high heat. Add the mushrooms and sautée 3-5 minutes or until no longer dry and starting to soften. Salt & pepper.
Add the leeks and spices, stir, and sautée 15-20 minutes or until the desired doneness is reached. Top with the fresh herbs, taste for seasoning, and give one last stir.
Make a well in the leeks for each egg, crack the eggs into the depressions, salt & pepper, cover and cook until the eggs are to your liking.
Serve each portion with a Tablespoon or two of yogurt and 1/2 teaspoon lemon powder for garnish.
Serves 2 for lunch
The triumphant return to sweater weather
Bopping around, last minute shopping for some short people I know and will see soon.
Getting the holiday train rolling early.
Enjoying a beautiful day in MIA Park
How are these documentaries?
Well, that’s one way to spell it.
Dhows at sunset
The idea for this low carb, Keto-friendly dinner came from a good friend who was looking for something tasty to eat while on a Whole30 – and started making stuffed zucchini pizzas.
I had eggplant and went a little nuts in the veggie aisle. Yum.
Also: I found a fantastic lactose-free sharp cheddar cheese that doesn’t kill my stomach. Win-freaking-win, and I’m happy it costs an arm and a leg, so I won’t be buying it every week!
gluten-free, paleo, Keto-ish
Eggplant Pizza Boats
1 large Italian (dark purple) eggplant
1 lb. ground beef
4 oz. crimini mushrooms, chopped
1 medium onion, chopped
1 green bell pepper, chopped
4-6 cloves garlic, chopped
1/2-1 c. marinara
2 Tbsp. garlic powder
2 Tbsp. onion powder
4 tsp. dried oregano
4 inches 2 in. diameter stick style pepperoni, chopped
2 Tbsp. nutritional yeast (optional)
Hand full green olives, chopped
Double hand full lactose free cheese, shredded
Salt & pepper
1 Tbsp. fat of choice
Green onion, chopped (optional topper)
Parsley, chopped (optional topper)
Big pinch red pepper flakes
Preheat your oven to 200C while you prep all your veggies.
Halve the eggplant lengthwise, scoop out a fair amount of the middles (reserve middles, chop & add to veggies), and bake 20 minutes or until mostly soft.
While the eggplant boats are baking, make the stuffing by sautéing the mushrooms, onion, pepper, and garlic in the fat until soft. Salt & pepper as you go. When desired doneness is achieved, remove from pan and reserve.
Put the pan back on the heat and add the pepperoni. Give that a couple minutes to start rendering and add the beef. Brown, adding the spices a half at a time and tasting as you go. You want this mix to be a hair salty.
When your desired brownness is reached, add the marinara, nutritional yeast and olives and stir to combine. Add the veggies back in. Taste. Season more if needed.
Pile into the boats and top with shredded cheese.
Bake 20-30 minutes or until browned and bubbly.
Top with chopped parsley & green onion if desired.
Serves 4 for dinner/lunch