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Sunday, January 26, 2014

French Toast Omelette

Maybe this is really a "Toasted Pecan Omelette," but the taste reminds me of my mom's french toast, so the title stands.

French Toast Omelette

  • 2 large eggs
  • 1/4 tsp vanilla extract
  • 1 tbsp coconut oil
  • Handful of chopped pecans
  • A few dashes of cinnamon 
  • Honey

In a small bowl or measuring cup, beat the eggs and vanilla together; set aside. In a large nonstick pan, melt coconut oil over medium heat. Add pecans, and saute until fragrant and slightly browned (be careful not to burn them). Add cinnamon, and toss once or twice to coat pecans. Pour eggs over the pecans, and tilt the pan around to equally distribute the eggs. When the eggs have mostly set, flip the omelette in half, and remove from heat, allowing the eggs to finish setting for about 20 seconds. Slide onto a plate, and drizzle a little honey over the top. Serve immediately.


Sunday, January 19, 2014

Red Thai Curry with Chicken

Snagged this recipe here, and it's excellent, although I found the cooking directions a little bit vague; I've tried to improve them a bit based on my experience with it.

Red Thai Curry with Chicken (makes one serving)

  • 1-2 tbsp oil (olive or coconut work well)
  • 1 1/2 tbsp red curry paste (I used Thai Kitchen)
  • 1 chicken breast, thinly sliced (about 1/4") with the grain
  • 2 carrots, sliced into 1/4" pieces
  • Handful of fresh green beans, cut into 1" pieces
  • 1/2 c canned coconut milk 
  • 2 tsp dark brown sugar (don't attempt to omit this--it's vital to the taste)
  • 1/2 tsp fish sauce
  • Chili paste to taste (optional--I use about 1/2 tsp)

In a medium pot, heat oil. Add curry paste, and saute until aromatic, about 1 minute. Add chicken breast, and stir until well coated in the oil/curry paste, about 1 minute or less. Add vegetables, and saute about 1 minute. Add coconut milk, bring to boil, and cook until carrots are tender, around 5 minutes. Finish with brown sugar, fish sauce, and chili paste; stir for 15-20 seconds. Serve immediately.

("Serve with what?" you may ask. "Do you substitute cauliflower for rice? Do you use rice? What do you do??" Nothing. Curry doesn't need rice to complete itself. Curry is amazing and wonderful and delicious and whole all on its own. Put on your big girl panties and eat the delicious curry.)


Dijon Chicken & Apple Salad

Well, after a 2+ year hiatus, I'm back with new recipes. As it turns out, eating paleo might be sustainable for a busy graduate student, but blogging about eating paleo is less so. We'll see if a newly-appointed tenure track professor can keep up with it. In the weeks to come, expect a lot of curries, of various ethnic origins. I'm very into making curry right now.

Dijon Chicken & Apple Salad
  • 1-2 tbsp olive oil (or coconut oil)
  • Sea salt & pepper, to taste
  • 1 chicken breast, sliced (approx 1/4") with the grain
  • 1-2 tbsp Dijon mustard
  • Salad greens (Romaine lettuce is pictured above, though I actually prefer this recipe with spinach)
  • Half an apple (I used Braeburn), quartered and thinly sliced
  • Handful of sliced almonds
  • Balsamic vinegar & olive oil, to taste
  • Sea salt & pepper, to taste 

In a saucepan, heat olive oil over medium heat. Season pan with a few turns of sea salt and pepper. Add sliced chicken breast, and coat well with Dijon mustard. Saute until cooked, around 5 minutes. While the chicken is cooking, add greens to a plate, and season with vinegar, oil, salt and pepper. Add apples and almonds. Top with chicken.