Savoury poached eggs with tomato

Ingredients:

1 tsp. extra virgin olive oil
1 Tbsp. finely chopped red onion
1 clove garlic pressed
1 fresh tomato, washed and quartered
1/2 tsp. salt
fresh ground black pepper to taste
a dash of each of the following- dried Oregano, fennel, tarragon, thyme and rosemary
1/2 tsp. apple cider vinegar
2 large free run eggs
fresh sprouts
fresh parsley or dill for garnish if you have some

Directions:

1. Heat oil in a cast-iron skillet over medium heat, adding the onions and garlic once hot. Stirring often, cook onions until lightly browned. Add the tomatoes, salt, pepper and assorted herbs and cook until the skins begin to wrinkle, and the tomatoes begin to break down, about 6 minutes. Turn off heat and cover.

2. Fill a small sauce pan with 2-3 inches of water and bring to boil.

3. Break two eggs and gently place them in a small dish or ramekin

4. Add the vinegar to the boiling water and gently and carefully lower the dish of eggs until just above the water's surface, gently drop eggs into the water while keeping the egg yolks intact. Turn off the heat and cover for about 3-5 minutes depending on how you like your yolks. (I like mine starting to set)

5. Spoon the tomato mixture into a ramekin and, using a slotted spoon, carefully remove eggs from water and place on top of tomatoes. Salt and pepper to taste (lots!), and top with fresh sprouts, garnish with fresh dill or parsley or mint if you have any.

Spinach Curry with beans and coconut gravy

Ingredients:
2 bunches of spinach (washed and dried)
4 Tbsp macadamia nut oil
1 onion (chopped finely)
1/2 tsp. salt
3 cloves garlic (pressed)
1 green chili (chopped)
1 can organic black eyed beans
1 cup coconut milk
1/2 tsp. green chili chutney

Green Chili Chutney ingredients:
6 green chilies
1/2 tsp. cumin
1 clove garlic
1 Tbsp. lemon juice
1/4 tsp.salt

Directions for Green chili chutney- mix ingredients in blender until liquid. store in fridge

Directions for Spinach Curry with Beans and coconut gravy
1. chop spinach finely
2. heat oil on med high in a large pot, add the onion and saute until golden
3. add the spinach to the sauteed onions. cook until all of the water is evaporated stirring occasionally
4. add salt, garlic, beans and green chili chutney
5. cook for 3 minutes and then add the coconut milk.
6. cook for 5 more minutes and remove from heat.

Serve with additional Green chili chutney
this goes nicely with my Masala fish recipe and brown basmati rice with a bit of mango chutney as for fun.

NEW Chocolate Macaroons

Variation-
Chocolate Macaroons-
pre-heat oven to 350°F
Ingredients:
3 egg whites
1/8 teaspoon salt
3 Tbsp. Organic Blue Agave nectar
1 teaspoon vanilla extract
1 teaspoon coconut oil (melted)
1 1/2 cups shredded organic coconut
2 Tbsp. Organic Cocoa

Directions-
1. In a large mixing bowl, Whisk egg whites and salt until stiff
2. Combine the melted coconut oil in a small bowl with the Organic Blue Agave and vanilla
3. Fold agave syrup mixture, coconut and cocoa into the beaten egg whites until combined. don't over mix.
4. spoon tablespoons of mixture onto parchment paper lined baking sheet
5. gently shape the tops of the macaroons into a peak with your fingers
6. bake in 350°F oven for 14 minutes.
7. enjoy

Radically Basic Roast Chicken

Ingredients-
1 roasting chicken (free range, organic chicken preferably)
salt
pepper

Directions:
preheat oven to 400°F

1. rinse chicken, pat dry (very dry)
2. truss legs and wings with butchers twine
3. salt and pepper chicken (liberally)
4. place chicken on V-Rack in a roasting pan and bake for around 45 minutes to one hour. Use an instant read thermometer to test. When the breast meat is 165 °F the chicken is done.

serve with anything you like.

Tonight we had brown rice, steamed asparagus and steamed carrots with our Chicken.

Easy Lentil Dhal

We find ourselves making this again and again so I thought I would post a prettier photo for you. It freezes really well. The apples give it a slightly sweet taste. Also, the original recipe called for too much liquid in our opinion so we have really cut that back. Serve with rice and just about anything. We had it tonight with Masala Fish.

Ingredients:
6 tablespoons organic extra virgin coconut oil
2 large onions, chopped fine
100g fresh ginger , grated
2 garlic cloves, finely chopped or pressed
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
3 cardamom pods
4 cloves
1 tsp fresh ground black pepper
1/4 tsp ground nutmeg
500ml gluten free chicken stock (or vegetarian gluten free stock)
750ml water
450g red lentils, rinsed well
2 grated apples
salt to taste
lemon juice to taste

cook the onion, ginger, cardamom pods and cloves in the oil for 5 minutes without browning. Add garlic and ground spices. Cook for 1 minute while stirring. add water, stock, grated apples and lentils and simmer with lid on for 20-30 minutes until liquid is mostly absorbed. take lid off towards the end if you need to lose some liquid. add the lemon juice just before serving.