5-Ingredient Slow Cooker Cinnamon Applesauce

5-Ingredient Slow Cooker Cinnamon Applesauce | rock + paper + skillet

You might not think of applesauce as being one of those things you need to make. I mean, Mott’s has a pretty good handle on the market right? But I’m hear to tell you, as someone who has made 4 batches in 2 weeks, Mott’s ain’t got nothin’ on me. No kidding, I’m eating a small bowl of homemade applesauce right now, fresh out of the slow cooker, as a late night snack! 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 »

Cracknola

It all started out so innocently. A little nibble. Okay a spoonful. Maybe a bowl. And then SCREW IT. I’M EATING IT ALL.

And that is how this grain-free, Paleo, made-in-under-an-hour, and COMPLETELY ADDICTIVE granola got its name. Cracknola. It was technically “Yaya’s Cracknola” but we had to shorten it from there so that we had more time to shove fistfuls into our pieholes.

Cracknola is adapted from Danielle Walker’s Vanilla-Almond Granola (from her first cookbook), and after years of tinkering and updating and adding it’s taken on a life of its own now. Yaya’s original recipe includes breadcrumbs made from Cranberry-Orange Muffins, another Against All Grain recipe. I’ve made it with the muffin breadcrumbs and without and I don’t notice a major difference. My girls don’t love cranberries so I’ve come up with my own flavor combination for muffins that the girls love and I prefer as well. If you’d like to include muffin breadcrumbs and don’t want to bake from scratch you could either buy your favorite gluten-free muffins or Simple Mills has several muffin mixes out right now that I bet would be OUTSTANDING in this granola. Banana, I’m lookin’ at you.

I love having Cracknola on top of my favorite yogurt (currently dairy-free Kite Hill) or as a cereal with, a big splash of The New Barn Vanilla Almondmilk. My husband eats it with a spoon, right out of the container. And he is applauded for it! No judgement here! Try a batch of Cracknola and I bet this becomes your go-to granola recipe, just like it became ours. Enjoy!

 

Cracknola

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Approximately 6 cups

Serving Size: 1/2 cup

Cracknola

It's called Cracknola for a reason! Whether on top of yogurt, a quick cereal with your milk of choice, or just straight off the spoon, this is some of the best stuff on earth!

Ingredients

1 cup raw almonds

1 cup raw cashews

1 cup raw pecans

1/4 cup raw pumpkin seeds

1/4 cup raw sunflower seeds

1/2 cup unsweetened coconut flakes

2 gluten-free muffins, dried/toasted and broken into crumbs (optional)

1/3 cup coconut oil

2/3 cup raw honey

1 1/2 teaspoon pure vanilla extract

1 teaspoon sea salt

1/2 cup raisins

1/2 cup golden raisins

1/2 cup dried cranberries

Instructions

Preheat oven to 300 degrees.

Line a jelly roll pan with parchment paper, leaving a little overhang.

Put the almonds, cashews, and pecans in a food processor fitted with the chopping blade and chop the nuts into smaller pieces, somewhere between a fine chop and dust. Pour chopped nuts into a large mixing bowl. Add both seeds, coconut flakes, and breadcrumbs (if using) into the mixing bowl.

Measure coconut oil, honey, and vanilla extract in a glass measuring cup. Microwave for 30-45 seconds until they melt together. Pour the mixture over the nuts and seeds and stir until well combined.

Spread the granola mix onto the parchment lined jelly roll pan and bake for 25-30 minutes until golden brown, stirring once. 

Remove pan from oven and let cool slightly, about 5 minutes. The granola may appear liquid around the edges. Don't worry - it will cool to a solid. Sprinkle cooled granola evenly with sea salt and the dried fruit mix, gently pressing fruit into the granola. Let dry until hardened and break into chunks. Store at room temperature for up to a week.

http://rockpaperskillet.com/2017/03/21/cracknola/

 

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Blistered Shishito Peppers

Not until a group of us went out to dinner at American Cut in Tribeca last fall did I know what in the hell shishito peppers were. We timed dinner so that the ladies could meet for drinks before the fellas got off work, so an order of these with a cocktail on the side? PUH-LEASE. I think I proceeded to eat 95% of the bowl…thanks girls! READ MORE »