Red Curry Coconut Shrimp

Red Curry Coconut Shrimp
Print Recipe
    Servings
    3-4 people
    Servings
    3-4 people
    Red Curry Coconut Shrimp
    Print Recipe
      Servings
      3-4 people
      Servings
      3-4 people
      Ingredients
      Servings: people
      Instructions
      1. Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
      2. Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
      3. Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
      4. Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
      5. Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.

      Guilt Free Eggs Benny


      Guilt Free Eggs Benny
      Print Recipe
        Servings Prep Time
        4 people 40 minutes
        Cook Time
        25-30 minutes
        Servings Prep Time
        4 people 40 minutes
        Cook Time
        25-30 minutes
        Guilt Free Eggs Benny
        Print Recipe
          Servings Prep Time
          4 people 40 minutes
          Cook Time
          25-30 minutes
          Servings Prep Time
          4 people 40 minutes
          Cook Time
          25-30 minutes
          Ingredients
          Cauliflower Cakes
          Avocado Sauce
          Assembly
          Servings: people
          Instructions
          Cauliflower Cakes
          1. Cut trimmed cauliflower into large pieces. Boil or steam cauliflower until just tender, about 5-6 minutes depending on size of pieces. Drain and rinse with cold water until cool. Allow to drain completely and press dry with a paper towel to absorb any excess moisture.
          2. Using a food processor, pulse together cooked cauliflower, oat flour, eggs, salt and pepper until combined and cauliflower is broken down into small bits. (you want some texture remaining) Stir in parmesan cheese, green onions, and parsley.
          3. Heat 1 tbsp of olive oil in a non stick pan over medium heat. Using approximately 1/4 cup of cauliflower mixture form into patties by scooping into a 3" ring mold set in the bottom of the pan and flatten with a spoon. Remove the ring mold and repeat for remaining cakes. Alternatively, you can drop 1/4 cup of mixture into hot pan and flatten into a 3" disk using the back of a spoon. Cook for 4-5 minutes per side until golden and keep warm uncovered in a 200℉ oven. Repeat with remaining cauliflower mixture to make a total of 8 cakes.
          Avocado Sauce
          1. Split avocado in half and remove pit. Scoop out flesh into the bowl of a food processor or blender. Add yogurt, olive oil, lemon juice, salt and pepper. Blend until smooth. With processor running, slowly add water until desired consistency is reached. Taste for seasoning and spoon over eggs.
          Assembly
          1. Using the same pan from cooking the cauliflower cakes, gently warm ham or back bacon while eggs are cooking.
          2. Fill a large shallow pan with 2"-3" of water and add 2 tbsp of white vinegar. Heat to a simmer. Poach 8 eggs by first cracking 1 egg into a small bowl and sliding egg gently into the water. Repeat with remaining eggs. Cook for 4 minutes for soft eggs. Scoop out egg using a slotted spoon and rest onto a paper towel lined plate to absorb excess water.
          3. Top each cauliflower cake with 1 ounce of ham or back bacon. Add a poached egg to each and top with a generous spoonful of avocado sauce. Garnish with chives if desired. Serve immediately.
          Recipe Notes

          To make oat flour, grind 1/2 cup oatmeal in a spice grinder until flour like.

          Use an egg poacher if available.

          Zesty White Bean and Tuna Lettuce Wraps


          Zesty White Bean and Tuna Lettuce Wraps
          Print Recipe
            Servings Prep Time
            2-3 people 20 minutes
            Servings Prep Time
            2-3 people 20 minutes
            Zesty White Bean and Tuna Lettuce Wraps
            Print Recipe
              Servings Prep Time
              2-3 people 20 minutes
              Servings Prep Time
              2-3 people 20 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
              2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
              Recipe Notes

              Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

              Recipe yields a generous 2 cups of tuna and bean salad.

              Asian Kohlrabi Slaw


              Asian Kohlrabi Slaw
              Print Recipe
                Servings Prep Time
                6-8 people 30 minutes
                Servings Prep Time
                6-8 people 30 minutes
                Asian Kohlrabi Slaw
                Print Recipe
                  Servings Prep Time
                  6-8 people 30 minutes
                  Servings Prep Time
                  6-8 people 30 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a small bowl whisk together oil, lime juice, rice wine vinegar, garlic, sugar, ginger, sesame oil and salt. Set aside.
                  2. In a large bowl toss together kohlrabi, green cabbage, green onion, cilantro, carrot, sesame seeds and jalapeño. Drizzle with dressing and toss to coat and combine. Stir in purple cabbage at the end to avoid the purple colour weeping too much. Garnish with additional toasted sesame seeds and sliced green onion. Serve immediately or within an hour.
                  Recipe Notes

                  To julienne the kohlrabi, cut off stems and peel bulb with a vegetable peeler.  Cut bulb in half and lay flat.  Slice thinly, then stack a few slices together and thinly slice into strips.  Repeat with remaining kohlrabi and slices.

                  Makes approximately 6 cups of salad.

                  Kohlrabi Crab Cakes


                  Kohlrabi Crab Cakes
                  Print Recipe
                    Servings Prep Time
                    10 3-4" cakes 25-30 minutes
                    Cook Time
                    20 minutes
                    Servings Prep Time
                    10 3-4" cakes 25-30 minutes
                    Cook Time
                    20 minutes
                    Kohlrabi Crab Cakes
                    Print Recipe
                      Servings Prep Time
                      10 3-4" cakes 25-30 minutes
                      Cook Time
                      20 minutes
                      Servings Prep Time
                      10 3-4" cakes 25-30 minutes
                      Cook Time
                      20 minutes
                      Ingredients
                      Dill Sauce
                      Kohlrabi Crab Cakes
                      Servings: 3-4" cakes
                      Instructions
                      Dill Sauce
                      1. Whisk all ingredients together in a small bowl and keep chilled until ready to use.
                      Kohlrabi Crab Cakes
                      1. Trim ends off kohlrabi and peel with a vegetable peeler. Grate using a large grater and add to a separate bowl. Sprinkle with salt and allow to sit for 5 minutes. Drain and squeeze dry with a paper towel. Using the same large grater, peel and grate potato and pat dry with a paper towel. Add to kohlrabi.
                      2. In a large bowl stir together egg, dill, dijon mustard, celery salt and pepper. Stir in drained crab meat, prepped and dried grated kohlrabi and potato, bread crumbs, flour and green onions.
                      3. Add about 1 tbsp of oil to a large non stick skillet and heat over medium heat until hot. Form approximately 1/4 cup of batter into a 3-4" round patty. Flatten as much as you can while still retaining its shape. Pan fry for 5-6 minutes per side, adjusting heat if necessary. Remove to a paper towel lined plate and keep warm in a low oven while cooking any remaining cakes. Serve immediately with dill sauce.