Plantain Fritters
Jan. 30, 2017
2 overripe plantains
1/4 cup flour
1 egg
2 Tbsp sugar
2 Tbsp molasses
1/4 tsp nutmeg
splash vanilla
salt to taste
2 Tbsp corn starch
Oil for frying
2 tbsp coconut oil
Method:
Peel and mash plantains. Crack egg and add to plantains add all other ingredients except oils. Mix vigorously into a thick pasty consistency. Meanwhile in a separate pan heat the oil and add coconut oil to flavor the frying oil. Once oild is hot and smoky drop batter in spoonfuls to hot oil. fry till deep brown in color. Remove from oil and drain on paper towels and enjoy.
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Caramelized onion omelette
Nov. 19, 2016
Ingredients
1/2 a large red onion
2" cheddar
2 Tbsp chopped parsley
4 eggs
knob butter
1 tsp sugar
small splash balsamic vinegar
Method
Heat skillet on high and add knob of butter. Add thinly sliced onions and saute 3 minutes. Add sugar and balsamic vinegar and heat through 1 more minute. Remove caramelized onions into a saucer. Beat 4 eggs with a bit of water and salt if desired. Add to hot skillet. grate cheddar over eggs spread with caramelized onions chopped parsley. Fold over and remove from heat once eggs are somewhat set. Makes 2-4 servings. Total time 10 minutes. Bon Apetit!
Bacon and egg pizza
Nov. 5, 2016
Ingredients
1 prebaked pizza crust (12 x18")
12 slices bacon
4-6 eggs
1/2 can crushed tomatoes
1-2Tbsp hot chilli paste (optional)
2 Tbsp oregano
Goat cheese
Method:
Preheat oven to 425. Meanwhile cook 12 slices bacon on stovetop in a skillet. Mix together crushed tomatoes, chili paste and oregano. Spread over pre baked crust. Add cooked bacon slices and sprinkle with desired amount of goat cheese. Crack 4-6 eggs over top and sprinkle with remaining oregano. Bake for 20-25 minutes untill eggs are set. Let sit 5 minutes. Enjoy.
Makes 6 servings. Prep time 5 -10 minutes, cook time 20-25 minutes.
Chorizo Kale soup
Oct. 15, 2016
1 large smoked chorizo sausage
1 bunch kale
3 medium potatoes
1 lb mushrooms
1/4 purple cabagge
1 onion
3 garlic cloves
3 bouilllon cubes
2.5 liters water
2 tbsp olive oil
Method
Heat olive oil in a large dutch oven. Add thinly sliced chorizo and saute 2 minutes. Add chopped onions, crushed garlic, chopeed potatoes and cook covered 5 minutes. Add chopped cabagge, kale, mushrooms and saute 5 minutes. Add 2.5 litres water and bouillon cubes and simmer 10 minutes. Enjoy. Serves 8-10.
Optional: could add a can of drained beans and a tsp od chili flakes if desired.
Ginger Turkey
Oct. 11, 2016
Ingredients
2 Turkey Breasts skinless boneless
6" piece ginger root
2 Tbsp black peppercorns
6 cloves garlic
3 onions
3 tomatoes
1 tsp turmeric powder
2 Tbsp coconut oil
Method
Heat coconut oil in a large saute pan. Peel and slice 3onions. Peel ginger and garlic cloves and process in a mini food processor. Saute onions till browned. Add ginger and garlic paste. Chop turkey breast in bite size cubes. Add to pan and brown. Add turmeric powder, tomatoes, salt and cook covered for 20-25 minutes. Powder 2 tbsp peppercorns and add to turkey in pan. Saute till sauce is slightly thickened 4-5 minutes. Prep time 20 minutes, cook time 30 minutes, serves 8.