Citrus Salsa

Although you can probably subsist on margaritas and guacamole – aw, college – I like to have a little something that constitutes a meal on Cinco de Mayo! And I really can’t get over how quickly and easily this Citrus Salsa comes together. It’s one of those ready-in-minutes toppers for whatever fish or chicken your heart desires. READ MORE »

Turks & Caicos: Spring Break 2017

There’s no way that I was in Turks & Caicos soaking in the sun (re: hiding under an umbrella) just a month ago! I think the older you get the faster time goes. Although if your kids are in school as little as mine are then maybe not. Case in point: Spring Break. My lovelies had TWO FULL WEEKS off for spring break. Yes, it’s aggressive. But it does lend itself to coast-to-coast and international travel! Diggin’ deep to find that silver lining… We headed south to the unbelievable beaches and water READ MORE »

Meyer Lemon + Blueberry Muffins (Gluten-Free)

I vividly remember making boxed-mix blueberry muffins with my family on the weekends when I was a kid. Trying SO HARD to wait until they were cool enough to eat but inevitably scorching my tongue on the white-hot blueberries. Oh the delicious pain! Now that I’m older and care about what’s in the food I make READ MORE »

Curried Eggs with Cauliflower Rice

Curried Eggs with Cauliflower Rice

If you’re anything like me then your Easter basket(s) OVERFLOWETH with hard-boiled eggs. And while I can tuck into a deviled egg pretty much anywhere anytime any day, I’m just deviled egged out at some point. WALK AWAY FROM THE MAYO. Enter curry powder. Warm marinara sauce. A bed of cauliflower rice. And an open mind. If you’re a “hard-boiled eggs are to be served cold” kinda person then this warm dish is going to be a stretch for you. SO GET LIMBER. Curried Eggs with Cauliflower Rice is going to turn you into a believer!

Curried Eggs with Cauliflower Rice

I started making this meal almost 10 years ago when I was working at Martha Stewart’s Everyday Food Magazine. I had only ever had hard-boiled eggs deviled (with that signature ’80s sprinkle of paprika) or in a salad. When I saw this recipe in the May 2008 issue I thought “Huh.” And immediately had to give it a whirl! Over the years I’ve adapted the original recipe to my taste and dietary preferences, which means you can too. Prefer rice over cauliflower rice? No problem. No shallots but you have an onion? Cool. A red onion? Totally fine. Got plain yogurt on hand and don’t want to buy an entire can of coconut milk just for this recipe? YOU DO YOU. The most important parts are the eggs, the marinara sauce and the curry powder. The rest is up to you.

Curried Eggs with Cauliflower Rice

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: entree, lunch,

Indian

Yield: 4

Curried Eggs with Cauliflower Rice

You can make your own cauliflower rice with a head of cauliflower and a food processor. Or just tap Trader Joe's for both the fresh and frozen varieties. This recipe is easily halved so make two meals in one pan!

Ingredients

3 cups prepared cauliflower rice (fresh or frozen)

3 teaspoons coconut oil, divided

2 shallots, thinly sliced

4 garlic cloves, minced or grated

1 tablespoon fresh ginger, grated

1 tablespoon curry powder

2 teaspoons turmeric

1 24-ounce jar marinara sauce

8 hard-boiled eggs, peeled and quartered

Kosher salt & fresh ground pepper, to taste

Garnishes:

Lime wedges

Unsweetened coconut cream or plain greek yogurt

Scallions, thinly sliced

Instructions

Heat 1 teaspoon of coconut oil in a large nonstick skillet over medium heat. When the oil is hot add the cauliflower rice and season with salt and pepper. Cook until the cauliflower is cooked through, maybe even browned a bit. NOT BURNT. Browned. Divide among 4 bowls you’ll be eating out of. Set bowls aside.

Return the pan to the stove and heat the remaining 2 teaspoons of coconut oil over medium heat. Once hot add the shallots and cook until translucent and soft, about 5 minutes. Add the garlic and ginger and stir constantly for about 30 seconds, until fragrant. Any longer and you risk burning the garlic. And then you have to start over. No thank you.

Add the curry powder and turmeric and stir, cooking for another 30 seconds until the spices are toasted and fragrant. Add the marinara sauce and quartered eggs, gently folding the eggs into the mix so that they don’t break apart. Cook for about 2 minutes, just until the marinara sauce is heated through and the eggs are warm.

Divide egg mixture among the 4 bowls of cauliflower rice, each bowl getting 8 quarters (2 whole eggs). Garnish with lime wedges, a dollop of coconut cream or yogurt, and a sprinkle of scallions. DIG IN.

http://rockpaperskillet.com/2017/04/20/curried-eggs-with-cauliflower-rice/

Curried Eggs with Cauliflower Rice | rock + paper + skillet

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Lump Crab Ceviche 3 Ways

First let’s do some housekeeping. I abandoned you all for over 2 weeks. EEKS! In my defense I’ve been wrangling two kids who were on a 2-week – YES TWO WEEK – spring break. And we maybe partook in a bit of international travel. Did I just make up a word? Maybe. We stayed in the same time zone so we didn’t really exert ourselves. But still. There was checked baggage and customs and paperwork. And making sure all the trinkets dangling off of Little R’s backpack were street legal and safe for the metal detector was a full-time job. This is the first year she didn’t insist on taking a stuffed animal the size of my torso so, progress. READ MORE »