akuri (spicy scrambled eggs)

I woke up Sunday morning…to a sweet ping on my blackberry.  Yes…okay…it was nearly 11:00 am…and maybe we should have been up and at it, but we were still fully nestled under the sheets!  After all, many of you folks know how much we love our sleep around these parts.  Sleep-ins on the week-end are very much cherished and something we adore!  Coziest of cozies!!!  Anyhoo…my dear friend and co-worker Jasmine made me smile by emailing and sharing with me one of her favourite recipes.  Akuri…a spicy egg dish, commonly eaten in Parsi culture.

Jasmine had been speaking about it’s wicked-awesomeness at work…and it sounded truly incredible.  I couldn’t wait to try this new little number.  Sunday is typically our big ‘grocery shop’, so I was able to pick everything up for the dish when we were out and about.  We made this ‘scrambled egg concoction’ Sunday for dins…and again on Monday night, because we loved it like crazy!  Jokingly, we were literally arguing over who got more in their bowl.  When dins was done…both of us chuckled, as we still wanted more!! HA!

Thank-you SO much Jasmine for introducing us to this goodness.  A terrific alternative to reg scrambled eggs.  Try ‘em…give it a go and spice up your life a little.  A total game changer in our opinions.  Excellent solution to those looking for a quick, easy and delicious breakfast, lunch or dinner idea!  Hope you like…

akuri (spicy scrambled eggs)
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Recipe type: main
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2-4
Ingredients
  • 8 eggs – scrambled
  • butter, ghee, coconut oil
  • 1 medium white onion – diced
  • 2-3 tomatoes – diced
  • 4 cloves garlic – minced/crushed
  • 1 jalapeno pepper or 2 green chile peppers – finely chopped (remove seeds if you don’t want it too hot or add more if you like it really spicy!)
  • handful of fresh cilantro – chopped
  • 2 tsp turmeric
  • a few pinches of sea salt – to taste
Instructions
  1. start by chopping up all your veggies and herbs
  2. in a pan, heat 1-2 tbsp of butter/ghee or coconut oil
  3. add in diced onion and sauté until translucent
  4. next, add in tomatoes, garlic, peppers and cilantro and cook on medium for a few minutes, until tomatoes soften
  5. add in your turmeric and season with salt, while stirring together
  6. meanwhile, get eggs ready by cracking them and whipping them together in a large bowl (I added in some cold water to the mixture, to make them more fluffy)
  7. turn up the heat a little, and add your scrambled eggs to the pan
  8. cook and keep stirring, until eggs are scrambled to your liking
  9. garnish with more chopped cilantro if you wish
  10. enjoy!
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sweet potato aloo gobi

Indian food.  Love it.  We are very fortunate to live in a city where there are several really amazing and authentic Indian restaurants that serve incredible food.  But, what about making it at home I thought one day?!  From there, I decided to do a little research and ultimately came up with this aloo gobi recipe of my own.  We subbed the ‘usual’ white potatoes with sweet potatoes…well because I am just a bigger fan of these tubers.  However, you could also take this exact recipe and use white potatoes if you wish…it’s totally up to you!  Guaranteed to fill your kitchen with a blended and equally fantastic aroma of Indian spices.  Give it a go…and see (smell) for yourself.

sweet potato aloo gobi
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Recipe type: Side
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
Ingredients
  • 1 head cauliflower – chopped into florets
  • 2 large sweet potatoes – peeled and cubed
  • .5-1 cup water – depends on how dry or liquid-ey you want it!)
  • 3 tbsp coconut oil
  • 1 large onion – finely chopped
  • 2-3 small tomatoes – finely chopped
  • 4 cloves garlic – minced
  • 1 tbsp cumin seeds
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp ground red chili powder
  • .5 tsp paprika
  • pinch or two of sea salt
  • fresh ginger – finely grated (1 cm or so)
  • a pinch or two of garam masala
  • handful fresh cilantro – chopped (for garnish)
  • .5 lemon – freshly squeezed juice and some for garnish as well
Instructions
  1. start by heating the oil in a dutch oven or deep pan (heavy), on medium heat
  2. pour in your cumin seeds, stir and cook lightly (you do not want them to burn)
  3. add in your onion, garlic, tomato and lemon juice
  4. cook mixture on low-medium heat, until softened
  5. in a small bowl, pour in your water
  6. next, add in all your dry spices and mix well (adding to water makes the concoction smoother)
  7. then, add liquid spice mixture to the pan
  8. turn up your heat a little bit and bring to a slight boil
  9. then, add in your cauliflower and sweet potato
  10. drizzle a little bit more water on top of the veggies once they are in
  11. stir thoroughly to coat everything in the spices
  12. then, put the lid on your dutch oven/pan and let cook on low-medium heat for about 15-20 minutes
  13. take lid off, sprinkle with some salt and grated ginger – stir together
  14. return lid and allow to cook a little longer, until veggies are cooked to your preference
  15. finally, sprinkle with a pinch of garam masala
  16. garnish with fresh cilantro and a slice of lemon
  17. enjoy
Notes

• I used sweet potatoes in this recipe, but feel free to sub-in white potatoes if you can tolerate them.
• We also like things spicy over here…so if you aren’t a huge fan of spice, then you may want to play around with the amount and type of spice you add into your mixture.
• This is a fantastic dish…that helps satisfy any craving for something with a little ‘Indian-infused flair!’

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loaded beef & bacon chili

We made this concoction up last night for dins.  Slightly similar to a previous chili recipe of mine, HOWEVER def jazzed up with more flavour and bacon!  I have to say…the bacon was a solid addition.  Today, it has served me very well as a breakfast, lunch AND dinner.  I kid you not!  Some people get all weirded out my eating the same kinds of meals several times in a row and making use of their leftovers.  Not this gal.   More specifically, when it comes to stews, chilies and soups…sometimes they are even better the next day.  Anyhoo, I am keeping in short and sweet tonight.  Hitting the hay…and off to the states tomorrow to do a little shoppy shops!!!  LE CREUSET outlet store…here we come!  TA TA for now…

loaded beef & bacon chili
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Recipe type: Main
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 4 +
Ingredients
  • coconut/olive oil- for cooking veggies
  • 2 lbs ground beef
  • 8-10 slices of bacon – or more if desired!
  • 1 can diced tomatoes- organic (just tomatoes- look at ingredients)
  • 1 can crushed tomatoes- same as above
  • 2 package mushroom- quartered into chunks
  • 3-4 large carrots- coined
  • 3 stalks celery – chopped
  • 1 large yellow onion- thickly diced
  • 3 zucchini- diced into chunks
  • 2 red pepper- chopped
  • 6 cloves garlic – minced
  • 1 tbsp ground smoked chipotle chilies
  • loads of chili powder – add and taste – repeat (to reach desired flavour and colour richness)
  • fresh cilantro- chopped for garnish
Instructions
  1. start by browning the ground beef, on medium heat in a frying pan- set aside
  2. in the meantime, bake the bacon in the oven at 325 degrees, until fully cooked – set aside to cool, then break into chunks
  3. in a separate dutch oven (large), sautee all the veggies in coconut/olive oil on medium heat, until cooked (softened)
  4. drain most of the liquid from the veggies, as you don’t want it too watered down
  5. then take the ground beef and bacon pieces and add both to the veggies in the dutch oven
  6. next, add in both cans of tomatoes and stir throughly
  7. then, sprinkle in desired amounts of spices (taste test as you go – we put in lots as that is the way we prefer it!)
  8. let cook on low-medium heat- stirring occasionally
  9. dish and garnish with fresh cilantro
  10. enjoy!
Notes

• The above recipe is wonderful for freezing smaller portions, because of it’s size. I also enjoy using the leftovers as a yummy topping on eggs or over greens.
• One of my ‘readers’ the other day, suggested that it may be a tasty topping for my twice baked chipotle sweet potato. Good call!

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creamy, yet chunky garlicky guac

I have made guac many times before, but have recently updated my recipe with a couple sweet tweaks here and there. The ‘new & improved’ version, so to speak!  In my opinion, making that perfect guac, honestly has a lot to do with finding the perfect avocados.  Catching them at the right time, is key.  They need to be ripe and ready to go, but not starting to go brown inside.  Sidenote: how many times have you bought avocados and thrown them out???  They go fast!  There lies the fine line. The second point to securing amazing flavour is mincing your fresh garlic, rather than just chopping it up.  I find this makes a huge difference is giving it so much more flavour.  Garlic breath beware!

My new version of homemade guac is creamier, yet still a little on the chunky side.  You know…kinda like ‘crispy’ and ‘saucy’ wings…I like a happy combo of both.  The generous amounts of squeezed lime juice and cilantro make it so FRESH!  I love that guac is so filling and serves so many purposes.  Throw it on some meat, use it as a dip for veggies, top off your fav kind of eggs…or just gobble it up on it’s own!  Whatever the case may be, chances are you will be adding it to anything and everything in sight.  It is so good and highly addictive…I fully ate almost the entire batch (and it was a huge batch) all by my lonesome!  Okay…enough chit chat.  Here is is…

Note:  I have made changes/additions below that differ from my original recipe.

creamy, yet chunky garlicky guac
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Recipe type: Condiment, Side
Prep time: 20 mins
Total time: 20 mins
Serves: 4 +
Ingredients
  • 4 large avocados (ripe – soft, but not too soft to the touch)
  • 2-3 small white onions – finely diced
  • 6 plum tomatoes – finely diced
  • 5 cloves garlic – minced
  • 2-3 limes – freshly squeezed juice
  • fresh cilantro – chopped (lots!)
  • coarse sea salt – several pinches (I used rosemary & lemon)
  • ground black pepper – generous amounts
  • ground cumin – a pinch or two
  • ground cayenne – a pinch or two
  • hot sauce or chopped jalapenos – to kick it up a notch (optional)
Instructions
  1. peel, cut and de-pit avocados, into a medium-sized bowl
  2. add in onions, tomatoes, garlic and lime juice
  3. using a fork, begin mashing all the ingredients together
  4. then, add in cilantro, sea salt, pepper, cumin, cayenne and hot sauce/jalapenos (optional)
  5. continue the mashing process until you have reached your desired consistency
  6. enjoy!
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