Curried Egg Drop Soup (Paleo)

This past week I went to visit the school that I am going to be student teaching in next year. I was so excited to meet my cooperating teacher and look around! Only problem is, I had an AWFUL cough. Like the congested kind that makes you lose your voice and forces you to either cough harder or desperately try to clear your voice. (Fun fact- I found out that I’ve developed an allergy to cats this past week :/)

Anyway, here’s me trying to make a good impression while I’m hacking up a lung. And then- uh oh- I cough and no longer have my voice. Praying that nobody would ask me a question, I quietly tried to clear my throat. Which brought on a series of small coughs that made my eyes water like crazy and probably had the whole class think I should be quarantined.

Nice first impression, right?

So, after this, I went home and made egg drop soup to soothe my poor messed up throat. Thank goodness egg drop soup is pretty quick and easy to make. It’s my new go-to on days that I feel off (or have been around a cat).

Curried Egg Drop Soup (Paleo)

Ingredients:

1/2 tbsp avocado oil

1/3 cup chopped onions

1/4 tsp curry powder

2 cups beef/chicken/vegetable broth

1 egg

2 tsp coconut aminos

Salt and pepper

Optional: chives

Directions:

Heat oil in a pot over medium-low heat and add in onions. Cook for 5 minutes, stirring occasionally.

Meanwhile, crack an egg into a mug and whisk until scrambled. Set aside.

After onions are done cooking, add in the curry powder and continue to cook for 1 more minute.

Add in broth, put on high heat, and bring a boil. Once at a rapid boil, immediately turn off heat and quickly stir in the egg. Stir in the coconut aminos and then pour into a bowl. Add salt and pepper and top with chives, if desired.

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Paleo Pumpkin Sauce over Black Bean Pasta

I think I will always be a kid at heart. No matter how old I get, I will always love Halloween.

And it was never about the candy (well, almost never), I just love the decorations, costumes, parties, movies, and just the overall feeling in the air (plus, my birthday is a few days before!)

Every time before trick or treating, we went over my aunt’s house who is the best at making creatively holiday-themed food. It just made Halloween all that more better.  Unfortunately, my decoration skills suck. Still, I try.

Anyway, the pasta is a dark purple color, which is kinda Halloween-ish, right? And then I got the orange in there with the pumpkin sauce.

Yes? No?

Oh well. It’s the thought that counts. And the taste compensates for it anyway.

Especially the sauce. Oh goodness, I’m in love with it.

Just a note though- it is thick. So add more coconut milk if you want to thin it out. I actually just starting eating the sauce cause it’s like a meal in itself 🙂

In other news, this is a special post today. Why? It’s my 100th recipe I’m posting. Whoo!

Since I made it to the 100th, I’m thinking about making some minor changes, like having a page with all the recipes so everybody doesn’t have to go searching throughout the whole blog.

Any suggestions? Or any types of recipes or specific recipes you guys want me to post? Feedback would be very much appreciated. So please let me know!

Paleo Pumpkin Sauce over Black Bean Pasta 

Ingredients: 

7oz of Explore Asian Gluten Free Organic Black Bean Spaghetti

1 tbsp organic ghee

1 small onion, chopped

4 garlic cloves, minced

1 tbsp dried thyme

1 tsp cinnamon

1 tsp curry powder

1/2 tsp crushed red pepper

1 15oz can organic pumpkin

1/2 cup full-fat canned coconut milk (add more for a thinner consistency)

1 and 1/2 tbsp apple cider vinegar

1/2 tsp salt

pepper

Directions: 

Cook black bean pasta according to packet instructions and set aside. In a pot, melt ghee over low heat. Add in onion and sauté until translucent, about 8 minutes. Add in garlic and continue cooking for 2 minutes. Add in crushed red pepper, thyme, cinnamon, and curry powder. Sauté for another 2 minutes. Add and mix in pumpkin and canned coconut milk. Stir in apple cider vinegar and salt. Add more salt and pepper to taste. Let cook on low heat, stirring occasionally, for 15 more minutes before serving over pasta.

Curry Green Oatmeal

Thursday is my late dinner night. I come home from school and work and go right to the gym to lift weights (or attempt to, anyway) and take my spinning and pilates class. I don’t know if that’s considered too much gym time, but it takes my mind off everything that’s stressing me out. Plus, I can daydream for a few hours 🙂 And as sad as it may seem, I daydream about dinner when I get home. My breakfast dinner. At first, my family looked at me strange, but now they all know that Thursday night = oatmeal creations. I’ve tried so many combinations (some good, some not so good) and this is one of my favorites. It’s pretty quick to make (seeing that I’m eating this 10 at night) and it makes a decent portion.

I was going to call this “green curry” oatmeal, but I’m afraid someone will yell at me. Afterall, green curry is green curry and I would never want to falsely imitate it. However, this does contain curry and it is green colored. So, curry green oatmeal seemed fitting.

Curry Green Oatmeal

Ingredients:

1/2 cup oats, uncooked

1 tsp crushed red pepper flakes

1 tsp curry powder

1/8 tsp pepper

2/3 cup chicken broth

1/2 tbsp minced garlic

1/2 tbsp minced ginger

1/4 large onion, chopped

1 and 1/2 cups fresh spinach or arugula

2 tbsp soy sauce

1 tbsp pine nuts

1/2 green bell pepper, chopped

1/4 cup frozen peas

Directions:

Place and mix oats, red pepper flakes, curry powder and pepper in a bowl. Set aside. In a small pot, bring chicken broth to a boil. Pour broth over oats, give a quick stir, and place a plate over the bowl. Let oatmeal sit, covered, for 5 minutes or until all liquid is absorbed. Afterward, transfer oatmeal into a food processor. Add in minced garlic, ginger, onion, spinach or arugula, soy sauce, and pin nuts. Puree all together until smooth and green. Mix in bell pepper and peas.

Indian Stew

Fall is here! My favorite season. Football parties, the return of TV series, scarecrows, and the start of the holidays. Not to mention, the leaves turn rich colors and everybody just seems to be in such a good mood. Regarding weather- warm days and brisk evenings. Which brings me to this hot “Indian” Stew. Perfect to eat on one of those said chilly nights while watching Supernatural 🙂 

Indian Stew 

Ingredients:

1 cup arborio rice

1 tbsp unrefined coconut oil

1 large onion, chopped

3 garlic cloves, minced

2 tbsp curry powder

1 tsp ground ginger

1 tsp cumin

1/2 tsp turmeric

1/4 tsp crushed red pepper flakes

1/4 tsp cinnamon

1/8 tsp cayenne

1 cup chicken broth

1 28oz can plum tomatoes with juice

1 15oz can cannelloni beans, rinsed and drained (Note: chickpeas would make it a more “Indian” dish. I, however, do not like the taste, so I always use cannelloni beans as a sub.)

1 cup frozen corn

1 tbsp lime juice

salt and pepper to taste

cilantro

Directions:

Cook rice according to box instructions. Meanwhile, in a large pot, heat oil. Add in onions and garlic cloves and sauté for 5 minutes. Add and mix in curry, ginger, cumin, turmeric, pepper flakes, cinnamon, and cayenne. Stir for 1 minute. Add in broth, tomatoes, cannelloni beans, and corn. Bring to a boil. Reduce to a simmer and cook for 15 minutes. Take off stove and stir in lime juice, salt and pepper. Serve stew over rice and garnish with cilantro.

Coconut Curry Soup

My sister took me to a Thai restaurant for the first time a few weeks ago. I had some Pad Thai noodles with shrimp and a Green Curry dish. It was love at first taste. Since then, I’ve been trying to replicate what I had. Unfortunately, some of the ingredients were hard to find, so I had to substitute more common foods. As a result, I can’t really call this “Green Curry” (for one thing, the color doesn’t even come close to green), but it was still a very tasty and filling dish. I didn’t have time for it, but it probably also tastes good over a serving of rice.

 

Coconut Curry Soup 

 Ingredients:

1 tbsp unrefined coconut oil

1 leek, chopped into coins and quartered

2 garlic cloves, minced

1 large carrot, chopped into coins and quartered

1 potato, cubed

1 zucchini, cubed

1 yellow squash, cubed

1 sweet pepper, chopped

2 cups beef broth

1 can (14oz) of coconut milk

1 and 1/2 tbsp soy sauce

1 and 1/2 tbsp curry powder

1 portobello mushroom, stem and gills removed, chopped

3 tbsp tomato paste

1 dozen cherry tomatoes, halved

1 and 1/2 tbsp lime juice

1 tbsp parsley

salt and pepper to taste

Optional: chives as a garnish

Directions:

In a pot, heat the coconut oil and sauté the leek and garlic clove for 3 minutes. Add in the carrots, potatoes, zucchini, yellow squash, and sweet peppers. Sauté until slightly softened, about 5 minutes. Add in the beef broth, coconut milk, soy sauce, curry powder, mushrooms, and tomato paste. Bring to a boil and allow to boil for 1 minute. Turn down to a simmer for 20 minutes or until the veggies are tender and have shrunken. Stir occasionally. Add in the tomatoes, lime juice, parsley, salt and pepper and cook for 3 more minutes. If desired, top with chopped chives.