Sweet & Spicy

 

Anyone who knows me knows I live for curry. It's warm, sweet and full flavored and it's my go to flavor profile when I'm craving something comforting. I think it's a spice and cooking method that everyone can grow to love, if you haven't already. 

Did you know that curry powder is a British invention? It's a mix of coriander, turmeric, cumin, fenugreek, and red pepper. Some powders can have slight variations, but that's usually it. When I get a curry powder from the store, I buy mine from a little Indian store near my home. I can even ask them to mix their own blend, but that's kind of expensive. I add a little pinch of cinnamon to the curry mix when I'm making root vegetables or spicy curries. From deviled eggs, to spiced cauliflower or chickpea snacks, curry is awesome. 

Check out some of my new favorite curry options. 

This next recipe comes from Healthy Food for Living magazine. It's a great twist on the traditional potato salad. With Easter coming up, this might be a great choice for you and your celebration dinner. 

Curried Sweet Potatoes
1 lb sweet potatoes (about 2 medium), peeled and chopped into 1-inch pieces
1/2 cup 2% plain Greek yogurt, if dairy free use So Delicious coconut based yogurt
2 Tbsp mango chutney
1 tsp curry powder
1/4 cup raisins
1/4 cup chopped green onions or chives, plus more for garnish
Kosher salt, to taste
Toasted cashews, optional

Place cubed potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are tender but not mushy, about 10-15 minutes. Drain cooked potatoes.
While potatoes are draining, stir together the remaining ingredients in a large bowl. While the potatoes are still warm, add them to the dressing ingredients and stir gently to evenly coat the potatoes.
Chill in the refrigerator, it makes it taste so much better.  
Think about topping the potatoes with chopped pecans, spicy curry chickpeas or diced egg.



Sweet Potato Coconut Curry Soup

1 small package of butternut squash, you can use frozen
1 large sweet potato, peeled and chopped
1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 oz. ginger, minced
1 1/2 tablespoons curry powder
1 cup vegetable broth (I used 1 tsp gluten free granules in 1 cup water)
15 oz. whole can coconut milk
salt and pepper
Serve with spinach leaves mixed in at the end

In a large pot add oil and onion and saute until tender. Add curry powder and let it toast with the garlic until it smells aromatic. Add ginger, cubed potato and squash, salt and pepper. Let the veggies cook for about 3 minutes and then add broth and coconut milk. Cook on a low simmer until the potato and squash is tender. When you go to serve the yumminess, add fresh spinach leaves on the bottom of the bowl before spooning in your soup. 

You can also drop all ingredients into a crock pot and cook on high for 3 hours. If you're not worried about the potatoes and squash losing their shape and becoming slightly pureed, it's a great easy method to cook this soup. 

This next recipe is a favorite. I am in the process of testing a paleo wrap as the fried samosa instead of the traditional wonton or phyllo dough. I'll post it with photos when I perfect it. In the meantime, for those of you that can't wait for gluten free/paleo use traditional phyllo or a wonton wrapper. You can also make the filling and serve it inside a paleo wrap or up on a piece of toasted gluten free bread. 


Indian Samosa

2 cups boiled and cubed potatoes ( I used russets and half of a sweet potato) use what you want that makes sense. You want a potato that is good for mashing
1/4 cup cooked green peas
1-1 1/2 tsp curry powder (taste it)
1/2 tsp salt
1 heaping tablespoon of  chopped golden raisins (you can also use apricots or dates)
1/4 tsp Red chili powder
1/4 tsp Ginger paste from the jar
1 package of wonton wrappers

Mix all ingredients in a large bowl. Watch the video below.

This is a really great video on how to roll the samosa 
https://www.youtube.com/watch?v=4alDsqqTlFk

Fry your samosas in oil, or even better, brush with melted coconut oil and bake in the oven until golden. I like this method better personally because it gives the wonton a more even cooking and browning. You'll need to flip the samosa over in the oven half way through, usually about 6-8 minutes on each side. 

Dip your samosas in mango chutney or a cilantro or peanut satay sauce. I mixed up a peanut sauce and a mint sauce that I feel are pretty yummy. You can also dip them in the curry dressing for the beets listed above.


Savory peanut sauce
1 tablespoon hoisin sauce (lee kum kee has a great GF version)
3/4 cup peanut butter
1/4 cup tamari sauce/soy
Hot water
Chopped peanuts for garnish

Fresh Mint Sauce

1 cup mint leaves
1/2 cup cilantro leaves
1 tablespoon fresh or jarred ginger
1/2 lime, juiced, plus more to taste
About 1/4 cup water
Salt and freshly ground black pepper
1 tablespoon vegetable oil or olive oil
1 teaspoon prepared brown mustard

Nothin Beats a Paleo Breakfast...

I find breakfast to be difficult when you're gluten free. It's hard when everyone wants waffles or pancakes and yummy English muffins, but I've found out some tricks that keep me just as satisfied as all you stinkers who want fluffy sweet pastry. 

For those of you not gluten free, these recipes might just be something new to try and who knows, you might like them better.
 

Eggs Benedict on Zucchini Cakes
You will need poached eggs, tomato or canadian bacon, spinach leaves, 4 zucchini cakes and Bearnaise sauce and parsley or chives for a garnish. 

For the cake:
3 C coarsely grated zucchini
½ tsp salt
1 C fresh breadcrumbs
         (If GF, add 1/2 C c4 crumbs or gf panko, in a pinch Van's gf bread is great-1C-)
1 egg, beaten
2 green onions, thinly sliced
¼ C diced red bell pepper
1½ tsp Old Bay seasoning
1 tsp Dijon mustard
1 tsp mayonnaise

Grate your zucchini, sprinkle with salt and let sit to drain liquid. Squeeze as much liquid out as you can. Place all ingredients into a food processor or a large bowl and mash together, being careful not to overwork the cakes to much.  Divide into cakes and fry in pan with oil until golden.

Bearnaise Sauce:
1/4 C butter
1 tsp minced shallot or grated white onion
1 tbsp white wine vinegar
2 eggs yolks, beaten
2 tbsp heavy cream
1 1/2 tsp lemon juice
1 tsp dried tarragon 
1 tsp chopped fresh parsley or 1/2 tsp dried
1/4 tsp salt
1 pinch dry mustard
1 pinch cayenne or granulated red pepper  

Place butter in a medium pyrex measuring bowl, melt in the microwave about 30 seconds on high. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne and whisk. 

Return to the microwave and cook for 1 1/2 minutes or until thickened, stirring until smooth. Trust me it will get fluffy and smooth.  Keep warm. 

Poach your eggs gently in simmering water and assemble your Benedict with zucchini cake on the bottom, your sliced tomato or bacon, poached egg, avocado, and then bearnaise sauce. 

There are so many alternatives to the original eggs benedict. You can crisp up a hashbrown and place your eggs and meat on top. You can use a fried green tomato, thick sliced tomatoes or even a cauliflower crisp. The possibilities are endless. Enjoy!




Paleo Breakfast
2 Small Sweet Potatoes
3 Tbsp Extra Virgin Olive Oil or Coconut Oil
2 Sausages (I used JD sage sausage, but you can use anything)
1/2 Yellow Onion
4 Eggs
1/2 C Coconut Milk
1/4 tsp Sage
Sea Salt and Pepper (to taste)

Grease a glass 8×8 inch baking dish. Preheat the oven to 350 degrees.
Grate the sweet potatoes (making hash browns) and then place them in the bottom of the greased dish.
Heat 2 Tbsp oil over medium-high heat. Chop the onion and sausage and add to the oil. Season with salt and pepper and cook until sausage is no longer pink and onions are soft.
Layer the sausage and onion on top of the sweet potatoes.
Put the eggs, sage, milk, 1/2 tsp of sea salt and 1/2 tsp of pepper into a blender (or cuisinart) and mix thoroughly. Pour this egg mixture on top of the sausage and onions.
Bake uncovered for 45 minutes or until a toothpick comes out clean.

This recipe has been ripped off and traded around so much I'm not sure where it came from originally, but I'm pretty sure it was crossfit that came up with it and originally published it. It's a keeper though. 



Sour Cream Coffee Cake
1 1/2 C gluten free flour blend
1 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C sour cream
2 eggs

Streusel topping:
1/4 C gluten free flour blend
1/4 C butter
1/2 C sugar
1 tsp cinnamon 
1-2 tbsp slivered almonds

Preheat oven to 350°F. Grease a 9×9-inch pan.
For Streusel: blend flour, butter, sugar and cinnamon until they crumble.
In a large bowl, combine and beat sour cream and eggs until smooth.
In a separate bowl, mix together flour, sugar, baking powder, baking soda, salt. Stir the dry ingredients into the egg mixture until smooth.
Pour the batter into the prepared pan. Sprinkle with streusel.
Bake for about 30-35 minutes in the preheated oven or until a toothpick inserted in the center comes out clean.

You can also add a drizzle topping:
1 cup confectioners' sugar, 3 tablespoons maple syrup and 1 tablespoon water and mix together.

Punting for Potato Skins

What's game day without the iconic potato skin? These gluten free, healthier versions of the traditional stuffed skin are mouth watering and filling.

Artichoke Dip Skins

6 small baker potatoes
1 can of artichoke hearts, chopped
2 cloves garlic, chopped
1 cups shredded Parmesan cheese + a little sprinkle for the top
1/2 cup sour cream
2 T mayo
1/2 tsp. lemon juice
2-4 shakes cayenne or hot pepper flakes (to taste)
salt and pepper = melted coconut oil/olive oil about 1 T
    Green onion or parsley for garnish


Rub oil on your potatoes and sprinkle with salt and pepper. Bake in 350o oven for 20 minutes. Remove and set aside to cool. 
Combine chopped artichoke hearts, garlic, parm, sour cream, mayo, lemon juice and cayenne/hot pepper flakes and combine. Turn your oven up to 400o.
Cut cooled potatoes in half and scoop out the flesh. Take 2 potatoes worth of potato flesh and crumble it. Add and equal amount of the crumbled potato back into each skin, and top with a spoonful of the artichoke mixture. Sprinkle with extra parm and chosen green onion or parsley. Pop them back into a 400o oven and bake until the tops are slightly browned and bubbly.



This next recipe is a crowd pleaser with the kids. Let them fill them up and add their toppings, the possibilities are endless. 



Red Bliss Pizza

4-6 small red bliss potatoes
1 jar of your favorite marinara (I use barilla)
1 1/2 C mozzarella cheese
2 T parmesan cheese
1 pack of pepperoni's 
Olive oil or coconut oil, 1/2 tsp granulated garlic and a pinch of hot pepper/you can also use pizza seasoning spice. 

Oil your bakers and season with granulated garlic, and chosen hot sauce or pizza spice. Bake your potatoes until tender at 350o. Scoop out flesh and mix cheeses with 3 potatoes worth of potato flesh. Spoon cheese mixture back into each skin, top with marinara and pepperonis and rebake under broiler until golden and crispy.


Buffalo Wing Skins This recipe is not gluten free, but you can make it gluten free by just using grilled or non breaded chicken.

4-6 small bakers
1/4 bags worth of Tyson anytizers buffalo style chicken wyngz   it's about 2-3 pieces for each potato
2 T Franks RedHots sauce
1/2 C blue cheese (watch for GF if that's your thing)
1-2 celery stalks, thin strips
coconut oil, and course salt 
Parsley sprigs for garnish/dried parsley or chives is fine

Oil and salt your skins. Line your baking sheet with foil. Bake your potatoes and chicken together separated on the pan at 350o until potatoes are tender and chicken is crispy. Remove potatoes and let cool. Remove chicken and toss in a bowl with your 2 T Franks RedHots. Scoop the flesh from the potatoes and set aside. Use the potato flesh for another recipe. Spritz your potato cavities with oil/or butter and place back under the broiler until slighly browned. Then you can place 2-3 pieces of chicken inside and top with a spoonful of your blue cheese, your strips of celery and garnish.


This next recipe come from skinnytaste.com 


Sweet Sassy Skins

2 sweet potatoes, baked blind with skins on until barely tender
1/2 C mini marshmallows




1/4 C chopped or whole pecans
1 1/2 T vegan butter/or regular butter melted
Mix together a pinch of cinnamon, pinch of course salt, pinch of nutmeg
and 1 T brown sugar ( I used splenda brown sugar)

Slice your cooled baked sweet potatoes and place on an oiled tin foil lined cookie sheet. Take a spoon, make a dent in each round. Fill with a couple of marshmallows. Melt butter and mix with spice and sugar. Top with a couple pecans and drizzle your butter/spice/sugar mixture on each circle. Place under broiler and brown. 

Remove and let cool slightly, hot marshmallows are like molten lava, be careful.