June 12, 2021
June 11, 2021
June 10, 2021
June 9, 2021
Eggplant Curry With Meatballs
Ooh, this is a sneaky good one. I had *hoped* it would turn out well, but don’t have the best track record when I’m winging a coconut-based curry.
I’m happy to report that bland track record has been rectified – this dish is zippy, tangy, and still manages to give that ‘hug in a bowl’ feeling of a good coconut broth. Plus: it’s paleo, which is even better feeling for my particular body – and I didn’t miss the rice one bit.
gluten-free, paleo
Eggplant Curry With Meatballs
First, make the curry so it can simmer while the meatballs cook.
2 small potatoes (white and kinda waxy – you want something that won’t fall to mush after a good simmer)
1 medium purple eggplant
1/4 cup tamarind paste (this one is good)
1 Tbsp. roasted chili paste (this one is good)
1 can full fat coconut milk
1/2 cup good broth (I used a homemade combo chicken & ham bone broth)
Heaping Tablespoon of your favorite curry powder
Small chop the potatoes and eggplant. Add to a large pan over medium heat with a couple teaspoons neutral oil. Hit with a little salt and pepper.
Sauté a couple minutes while you gather the rest of your ingredients.
Add the stock, bring up to a simmer and let cook a couple more minutes.
Add the tamarind and chili pastes. Stir well to combine.
Add the coconut milk. Stir to combine.
Add the curry powder. Stir to combine. Bring up to a simmer, kick the heat back and let barely burble 20 minutes or until the potatoes are well cooked and the eggplant is super soft. Taste. Add a little more salt and pepper if necessary.
While the curry is working, make the meatballs.
Preheat the oven to 375F/200C. Prepare a baking sheet.
In a large bowl, combine:
1 lb. ground chicken
1/4 red onion, grated
1/4 red onion, minced
1/4 cup cilantro, minced
1 Tbsp. baking soda mixed in 1 Tbsp. water to form a slurry
2 cloves garlic, grated
1 inch ginger, grated
1 Tbsp. your favorite curry powder
Salt & pepper
Form your meat mixture into ping pong sized balls and arrange on the sheet.
Bake 15 minutes while the curry works.
To serve, a squeeze of lime is nice on top but isn’t necessary.
Serves 3 – 4 for dinner
June 8, 2021
June 7, 2021
June 6, 2021
Non Dairy Greek-Style Frychos
This recipe came about because of a video from one of my favorite kitchen hack channels: RachLovesLife. She’s got a ton of videos testing viral recipes, and they’ve been great fun to watch over this past year & some change of varying levels of lockdown. She did a recipe on fry hacks, and this was something she mentioned wanting to morph one of them into – just with my own non-dairy twist, ‘cause I’m not trying to die.
gluten-free, non-dairy, comfort
Non Dairy Greek-style Frychos
3 boneless, skinless chicken breasts
1 bell pepper
1 red onion
2 cloves garlic
1/2 batch this 6-ingredient vegan tzatziki sauce from the Minimalist Baker
1/2 a block of vegan cheese (this is the one I used)
Olive oil
Salt, pepper, oregano
Optional toppers: sundried tomatoes, black olives
1/2 a bag of your favorite fries (I used McCann’s crinkle cut)
Chop the onion and pepper fairly small. Mince the garlic. Add to a pan with a couple teaspoons oil and sautee over medium until soft. If the heat is a little high and the mix looks like it’s going to burn before getting nice and soft, hit with a little water and let that evaporate off as the mixture steams a bit. Make sure to hit with salt, pepper and a couple teaspoons oregano as the mix cooks to season.
While the mix works, add the fries to the oven and bake according to package directions. Salt about halfway through baking.
After the veggies are done, remove from the pan.
Add the chicken, chopped into small bites, with a Tablespoon of oil. Sautée, seasoning with salt, pepper and oregano, until cooked through.
Set aside when fully cooked.
Dice or shred the cheese.
When the fries are browned to your liking, pull from the oven, and sprinkle with the cheese. Pop back into the oven long enough to melt the cheese.
To serve, pile cheesy fries on a plate, top with chicken & veggies, drizzle sauce over top and finish with the optional toppers.
Serves 2 for dinner with enough left over toppings for another couple meals – or a nice pasta the next night
June 5, 2021
Gastography 