Breakfast egg/veggie/smoked salmon scramble

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Mushrooms, spring onions, fresh eggs, and smoked salmon

 

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Chopped Mushrooms and spring onions; ready to cook

Saute onions mushrooms spinach

Saute onions, mushrooms and then spinach.

smoked salmon veggie scramble

Add the beaten eggs– gently cook

Egg/Veggie Scramble with Smoked Salmon

Breakfast, especially on a lazy Sunday, is one of our favorite meals.  For this dish, I added spinach, Cremini mushrooms and succulent chunks of smoked salmon to an egg scramble.

It’s spring and the weather is lovely.  Spring onions are a special treat now in season for a short while. They look like regular scallions with a slightly larger bulb, but they are very different; sweeter and more tender. I use them as often as I can find them at the local farmer’s market or even at the supermarket. (We have a local one that features fresh, local produce.)

I indulged further to serve with basil chicken sausages, and a few pieces of a really sweet tangerine as an accent to the savory flavors of this dish. Low carb and so delicious and satisfying!

INGREDIENTS

  • 3-4 fresh spring onions, chopped, including white bulbs and green stems
  • 1/2 cup spinach, chopped, removing stems
  • 1/2-1 cup Cremini mushrooms, chopped
  • Smoked salmon ( I used about 6 oz. for the two of us), chopped
  • 4 eggs
  • 1 Tbsp butter (I use unsalted, both as it’s my taste preference and for the salt-free aspect)
  • Thyme, herbs de Provence and/or salt-free seasoning/pepper to taste

TO DO:

1. Beat eggs ( I add a tsp. of milk or 1/2 and 1/2- that small amount Rick can tolerate); add seasonings to the eggs, and set aside.

2. Sauté mushrooms in butter; after they’re browned (about 6-7 minutes), add chopped onions and saute until soft, about another 5-6 minutes.

3.  Remove mushrooms and onions to a bowl.

4. Add spinach to the pan; saute briefly, 1-2 minutes until wilted.

5. Add mushrooms and onions back into the pan, and add beaten eggs over the vegetables.

6. Gently cook the mixture, using a spatula around the sides to fold in the mixture as it’s cooking.

7. Cook until barely firm, and serve.

8. Enjoy!

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Cauliflower and Walnut Crust Quiche

Divalicious Recipes - Healthy, Low Carb & Gluten Free

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There is no end to the versatility of the humble cauliflower!  Now available in Quiche crust format!  Although I have made this a couple of times with walnuts simply because I like this flavour combination you could use another nut instead.  I have made it without nuts and the crust was too moist for my liking.  Perhaps some ground flaxseed instead or even Parmesan cheese to bind it and give it the crispy case.  Perfect for a picnic or supper dish!

Although I am a massive fan of the frittata (which is basically a crustless Quiche) I do miss the pastry casing of a Quiche and this is a great substitution for those of you who also miss their pastry.  Or just trying to be a bit healthier.  Delicious hot or cold, this was well received by the Chief Taster.

One tip that I cannot emphasis enough is that you MUST line your baking…

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Best Chicken Curry with Vegetables and Condiments

 

healthy-chicken-curry-condiments

Condiment ingredients; Cucumbers (with yoghurt), cashews, tomatoes and onions, bananas (also with yoghurt) and avocado

healthy-chicken-curry-with-vegetables

The final Chicken Curry

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This is a variation of an an authentic Indian recipe taught to me years ago by a lovely Indian woman when I lived in Toronto.

This version adds veggies including carrots, mushrooms and spinach. The condiments are as I learned, with the optional addition of avocado.

I recently cooked it for friends in FL, and it was a big hit! Yes, we also had Basmati rice–again, Rick was limited to 1/2 cup.

The prep is somewhat time consuming, including the condiments, but they are essential to the experience– don’t skip them!

Chicken Curry with Vegetables and Condiments 

INGREDIENTS (this is for 2-4; 2 with leftovers–increase if you’re feeding a larger group)

  • 1 chicken breast, 2 whole legs/thighs; deboned and chopped into 1″ pieces; (I buy them with bones and skin and chop and remove the skin myself as it’s cheaper, but you can buy the skinned, boneless – definitely faster)
  • 1 large onion chopped into 1/2″ pieces
  • 1-2 carrots, chopped  into 1/2″ pieces
  • 1 cup spinach, chopped
  • 1/2-3/4 cup mushrooms (we use Cremini), chopped into 1/2″ pieces
  • 2-4 Tbsp. Safflower or other high heat oil
  • 1-3 Tbsp curry powder to taste
  • 1/2 tsp Tabasco or red pepper flakes
  • 1/2 cup Coconut cream* or plain full fat yoghurt (if dairy is not a problem)
  • 1/2 cup water
  • 2-3 tsp. lime juice (juice of 1/2 lime)
  • Condiments:
  • 1 cucumber, peeled and chopped
  • 1 large tomato, chopped
  • 1/3 cup onion, chopped
  • 2 bananas, chopped
  • 1/2 cup roasted or raw unsalted cashews
  • 2-3 Tbsp red wine vinegar
  • 1 cup plain yoghurt
  • optional: 1 avocado, sliced; squeeze of lime

TO DO: note: have 3 (4 if serving avocado) medium bowls and 1 small one for serving condiments

Curry:

1. Heat 1-2 Tbsp oil in large saucepan or electric skillet.

2. Add the curry powder and brown for 5 minutes, sprinkling with water if it seems to be burning (this is important as it brings out the flavor). Add the chicken pieces and brown 5 minutes per side, mixing them in the curry powder. Put aside.

3. Heat 1-2 Tbs oil, add the onions and saute for 5 minutes; add carrots and mushrooms, and saute for another 5-6 minutes.

4. Add the spinach and cook 2-3 minutes; add the chicken back in the pan, and add the coconut cream or yoghurt, and water, and Tabasco. Stir all gently together.

5. Reduce heat, cover and simmer for 15-20 minutes. Taste- add more curry powder and Tabasco/red pepper to taste.

6. Squeeze lime in and mix.

Serve with condiments, and whole wheat Nan bread, papadums and rice as you like; other grains, or not, per your dietary restrictions.

Condiments (serve each in a separate bowl):

1. Mix chopped cucumber and yoghurt to cover, sprinkle with paprika or red pepper for color.

2. Mix chopped bananas and yoghurt to cover, sprinkle with nutmeg.

3. Mix chopped tomatoes with about 1/3 cup chopped onion and red wine vinegar.

4. Squeeze lime on sliced avocado; (these are not a traditional condiment).

5. Raw or roasted cashews (serve in small bowl; I like glass for these)

I also like lemon/mango pickle (found in Asian markets)–they are very pungent, but I like the taste with the curry.

*Coconut cream can be found in Asian markets, and is low in carbs.

Enjoy!

www.type2delicious.com