Pan Fried
Catfish With Asparagus
serves 2This fish recipe combines typical flavors from several continents for a unique taste. If you know someone who doesn't like fish because it 'tastes boring' try this recipe on them!
1 bunch asparagus
several tablespoons of curry powder
½ c. coconut flour (or almond meal)
2 catfish fillets
1 T. fresh ginger (or more, to taste)
2-3 roma tomatoes
1 bunch green onions
1 lime
several tablespoons of coconut oil
1 c. chicken stock (homemade is best)
Dip catfish in a mixture of coconut flour and curry (to taste). Fry catfish on low heat in frying pan, in coconut oil. Meanwhile, chop some fresh ginger, 2-3 roma tomatoes, and some green onions. Cut a lime in half.
When fish is done frying, keep it warm in the oven, removing with a slotted spatula to keep coconut oil in the pan. Gently saute the tomatoes, ginger and green onions in the pan. Add salt and pepper to taste, and squeeze juice from one lime into the veggie mixture. Add a bit of chicken stock and simmer until desired thickness is reached.
Meanwhile, snap off some asparagus at the base. Stem to desired level, and serve with plenty of butter. Serve fish with sauce over the top.
Butter Chicken
serves 2This version may not be authentically Indian, but it's easy, quick and tastes amazing!
3 T. coconut oil
1 medium onion, diced
1 cloves of garlic, crushed and then chopped
2 t. curry powder
1 t. ground cumin
2.5 T. ground coriander
2 t. ginger, finely chopped (preferably fresh)
1 lb. boneless, skinless chicken (preferably thighs or drumsticks), cubed
One 14 oz. can diced tomatoes, with juice (For extra smooth sauce, consider adding 14 oz. can tomato juice instead).
½ c. heavy cream
2 t. garam masala
¼ c. plain, unsweetened full fat yogurt
1 t. salt
Heat oil in large pan, then add onion and garlic. Cook, stirring frequently, until onion is soft and clear but has not browned (around 5 minutes). Add spices and stir constantly for a few minutes. Add chicken and cook, stirring occasionally, until it is no longer pink, then stir in canned tomatoes, plus juice, and cream. Bring the mixture to a boil, then reduce to a gentle simmer and cook 8-10 minutes or until chicken is cooked through. Stir in remaining ingredients, add salt to taste, and reheat without boiling. Serve and enjoy!
All Day Lamb Soup
Serves 6.Save this recipe for a long day at work: when you come home dinner will be practically ready… and your house will smell amazing!
2.5 lbs. meaty lamb bones (shanks, neck bones, etc. work well), preferably grass-fed or New Zealand lamb
1 c. chopped potatoes
1 c. chopped onion
1 c. chopped carrots
1 c. chopped celery
Bay leaf
3 cloves garlic, smashed
14 oz. can diced tomatoes
Red wine
Salt and pepper
Combine first seven ingredients in crock pot. Add enough water to cover the meaty bones and the veggies. Cook on low for up to 10 hours. Remove bones from pot. Remove meat from bones (including marrow, if possible) and add the meat back to the soup in the pot. Discard bones (do NOT feed these bones to your pets, because they are cooked!). Add one 14 oz can diced tomatoes, including juice. Add red wine, salt, and pepper to taste. Enjoy!
Scrambled Eggs With Mushroom
And Onion
Serves 4.
There
are certain simple foods that just can’t be beat. Other
flavors
that work well with eggs are smoked salmon, asparagus, or
ham.
Chopped fresh herbs also taste amazing. Start with these
basics
below, then experiment with tastes that appeal to you.
12 eggs
Salt and pepper
¼ c. butter
1/2 c. heavy cream
1/2 c. chopped onion
1 1/2 c. chopped mushrooms
In
large bowl, gently beat eggs. Melt butter in large frying
pan, on
low heat. Saute onion and mushrooms until mushrooms are
tender
and onion is transparent. Add eggs and cook gently, stirring
occasionally with wooden spoon. Before eggs are fully cooked,
stir in the cream and mix thoroughly over low heat. Remove
eggs
from heat, stirring constantly until desired texture is
achieved.
Serve at once.