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)
  • 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
  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!


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
Condiment, Side
4 +
  • 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)
  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!

cobb salad

Red, yellow, orange, green…all the colours are gorgeous and this number never disappoints. Whether it’s displayed in rows, layered in a dish or just thrown together on a plate…it is a classic beauty! Cobb salad! How I love you so! So much goodness jam packed into one dish!!! Bacon, eggs, bacon – oh wait i said that. You get the idea. Well, have you ever wondered how the “Original Cobb Salad” came to be???  Yes you say?  Well, I sure did…so I decided to do a little background research on this topic.  I knew that it was named after someone with the surname “Cobb”, but I didn’t know all the dets surrounding the history.  Here is the short of the long of it version brought to you by moi!

The Cobb Salad was created by a man, by the name of Robert H. Cobb.  Back in the day, it actually came to be a steadfast menu item of the Hollywood Brown Derby (restaurant).  Since then, many variations have been produced, and it is now a very delicious recipe found in a number of homes and restaurants around the world.

When reading on, I was able to discover some more interesting facts about it’s background.  I uncovered that there are actual 2 different theories (and then some) that exist out there, regarding it’s coming to be.  I then continued to search on,  finding more information about this very visually appealing-laid out dish, that is commonly known for it’s linear and colourful presentation.

Theory # 1:

“In 1937, Brown Derby owner Robert H. Cobb went into his restaurant’s kitchen to prepare a late-night snack for Sid Grauman, operator of Grauman’s Chinese Theater.  He poked around in the refrigerator for ingredients, and decided to chop all the ingredients that he found into fine bits.  Thus, the Cobb salad was born.  From then on, Grauman regularly asked that a Cobb salad be made for him.  After that, word soon spread about this dish throughout Hollywood.  These happenings made his creation become more and more popular.  It ended up becoming such a hit that film stars started requesting “Cobb’s salad”.   In the end, it was eventually added to the menu of the Drake Hotel.”

Theory # 2:

“Robert Cobb’s widow’s story was told somewhat differently.  Her perspective was that Cobb came to work after a difficult dentist appointment and asked his head chef to prepare something he could eat. From there the chef created a salad with ingredients he knew Cobb would enjoy and proceeded to chop them all up finely.  It turned out that Cobb liked it and added it to his menu.”

 Source: Wikipedia & The Kitchen Project

cobb salad
4 +
  • SALAD:
  • ½ container mixed greens (can also use iceberg or romaine lettuce)
  • 2 chicken breasts- shredded (can sub turkey or pork)
  • 2 large avocados- sliced
  • 1 package tomato medley- diced (assorted varieties)
  • 10 slices bacon- crumbled (ISH)
  • 4 hard-boiled eggs- sliced
  • raw walnuts (can sub any type of nuts basically)
  • fresh dill- to garnish
  • DRESSING: (makes more than needed, but can store for later use in the fridge!)
  • ¼ cup olive oil
  • ½ lemon- squeezed
  • 1 egg
  • 2 cloves fresh garlic
  • 2-3 tbsp Dijon mustard (ISH)
  • ½-3/4 cup coconut milk
  • fresh dill- to taste
  • fresh ground pepper- to taste
  • dash of cayenne pepper (optional)
  1. begin by hard-boiling eggs and setting them aside (8-10 minutes)
  2. then, place strips of bacon in frying pan or on a baking sheet and cook until crispy on medium to high heat on stovetop or at 325 degrees in oven
  3. in the meantime, prepare and chop all other ingredients and veggies
  4. when ready, arrange all ingredients decoratively on a large platter (line or quadrant formation)
  5. garnish with raw almonds and fresh dill
  6. once complete, prepare dressing by combining all the above ingredients and mixing together with a hand immersion blender or food processor
  7. drizzle dressing on top of salad and serve
  8. enjoy!
• you may have to play around with the measurements, depending on desired consistency • add liquid ingredients gradually to avoid making it too runny!

*** A special mention to “the Duster” (husband), who’s chopping abilities were awesome!  Thanks for all your help!  This dish was so appetizing that I could hardly stand it while taking the photo.  I just wanted to dig in!!! ***

hot n’ spicy salsa

To market, to market to buy a… load of veggies to whip up some hot n’ spicy salsa.  Mmmmmmm…adds a nice little zing to your paleo dishes.  <Beware…this recipe is highly fresh and super addictive. >  What a gorgeous day it was today!  I hope many of you got out to enjoy the sunshine, in some way, shape or form.  It was one of those days that you really just didn’t want to end…oh and the dose of vitamin D that I desperately needed.  Up until now, I hadn’t made this recipe before.  Prior to this, (for a treat) we used to just get the pre-made salsa from a jar or a container.  I thought to myself, why do we keep buying that ?  I realized I could easily make a version of my own, that is just as flavourful and way more fresh.  It’s also totally Paleo, which is exciting and has no preservatives additives or loads of sodium to boot!

So off to a local produce market (walking distance … just down the street, which is super convenient) I went.  When I got there, I was super excited to see that they had Ontario tomatoes in stock…and they looked and smelled amazing.  JACKPOT!  Literally, on the spot I picked out and threw various veggies into my basket that I thought would meld nicely into the mix for creating this homemade salsa.  Then off to pay for my goods I went.  My husband and I have been going to this little market for awhile now.  It is so nice when they know you as a “regular”.  I love supporting small local businesses like this.  It is also so terrific there (huge turnover), because their produce is always so fresh.  I really enjoy taking the time on the weekends to go around exploring and checking out different local farmer’s markets. We are so fortunate to live in a city that has access to all these wonderful resources.  Take advantage!!!  If you are not from Toronto, do a little research and check out some of the nearest farmer’s markets in your area.  It is the perfect time of year to do so!  Bring on summer…

hot n’ spicy salsa
condiment, snack
  • 6 large vine ripe tomatoes- chopped
  • ½-3/4 large white onion- finely diced
  • 6 cloves of garlic- crushed
  • 3 mini-cucumbers- finely diced
  • ½ bell pepper- finely chopped
  • lemon/lime juice- freshly squeezed (I used 2 limes)
  • 1 jalapeno pepper- finely diced
  • 1 hot pepper- finely diced
  • fresh cilanto- chop and add depending on taste, then use to garnish as well
  • fresh ground black pepper and sea salt (optional)
  1. wash all the veggies thoroughly and chop all ingreadients finely (depending on how "chunky" you want it)
  2. mix everything and combine in a bowl
  3. grab some veggies to dip or use as a side or a spread/topping on your favourite meat
  4. enjoy!
If you don't like things hot n' spicy, then you can omit the jalapeno and hot peppers. Regardless, this condiment dish is super light and fresh tasting. Perfect for bbq season or a summertime party. Make sure you allow for a few hours (overnight even better), for this salsa to set in the fridge. This allows all the flavours to combine with one another.