Quick and Easy Meatballs - by Ashley
I make meatballs at least every other week, their quick, easy, tasty and simple to transport for lunch or when I’m traveling. One gadget that I bought that makes meatballs so much easier to make is a cookie scoop. It keeps my hands clean and shaves off at least 10 minutes of rolling time which makes me want to make meatballs more often. I also used a processor to make these but if you do not have one, just cut everything by hand.
Homemade Curry Paste and a Quick Almond Butter Curry - by Ashley
This week I'm posting a homemade curry paste that can be used in numerous ways as well as a almond butter curry where the paste is used. But, the paste can really be used in any thai curry you would like to make. I've said numerous times, I love ethnic food as for me, when I make it at homes using ingredients I know, it's naturally healthy and adds a great complexity of flavor. Hope you all give it a try.
Curry Paste
2 garlic cloves
1 thumb size piece of ginger, peeled and chopped into smaller pieces
1 teaspoon of garam masala
1/2 teaspoon of sea salt
2 tablespoons of coconut oil
1 tablespoon of tomato paste
2 fresh green chili's (I used thai bird)
2 tablespoons of slivered almonds
Small bunch of fresh cilantro
**2 teaspoons of toasted cumin seeds
**2 teaspoons of toasted coriander seeds
Put a frying pan on a medium heat and add the spices for toasting to the dry pan, lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Then add all of the other ingredients into either the pestle and mortar or the food processor and smash/mix everything together until it forms a nice paste.
The Poached Egg - by Ashley
Us crossfitters require a lot of protein and a great way to get a healthy amount of protein is the egg. It’s cheap, it’s simple and it’s pretty quick to cook up. One of my food obsessions is egg yolk on top of everything. Steamed asparagus with some sea salt and fresh chives, Root Vegetable hash (check out the WCCF recipes), hanger steak, steamed spinach with sesame seeds, bacon and sausage……I mean I can go on and on and on. Yolk, when prepared correctly, could beat out chocolate if you ask me. It’s smooth, silky, a little bit of luxury at the minimal cost and it’s damn healthy for us.
This isn’t so much a recipe, but just some notes on how to poach the perfect egg. I always inquire with Alton Brown prior to trying something new and I find his technique perfect, so check it out and get creative with some yolk.
What you need:
Saucepan with a lid
Cold Water
Fresh lemon juice
Timer
Thermometer – yep go get one
Always use the freshest eggs possible. If you cannot see the difference between the thick white and thin white of the raw egg, then the yolks will possible break when being cooked.
If you are using a non stick pan, only use an inch of water, no more
If not using a standard pan, poach in a deep saucepan containing at least 3 inches of water
Always deliver the eggs to the pot in a small bowl, custard cup or very large spoon. At all costs avoid cracking the eggs directly into the pot of water
Always add acid to the poaching liquid with either one teaspoon of fresh lemon juice or vinegar. I usually use 1 cap full per cup of water
Bring liquid to a simmer, add eggs and remove from heat and cover
How long? In one write up, Alton says he likes his yolk barely runny (lame), so he says 4 eggs for 7-8 minutes, but I say watch this video instead. He uses a thermometer and changes his rule on this. I would advise using a thermometer if you have one, your eggs will come out perfect each time. http://www.foodnetwork.com/videos/poached-egg-tips/69090.html
Remove eggs with a slotted spoon and lay out on paper towel. Trim the sides to remove the rough edges and serve. Poached eggs can be refrigerated in ice water for up to 8 hours, and then reheated in hot water. Do not re-boil.
The Best Roasted Nuts Ever by Ashley
Since we should all be reading labels of the food we consume, you probably have noticed that roasted nuts that you pick up from the local grocery store whether it's Trader Jos's, Jewel or even Whole Foods, are all roasted with either canola oil, vegetable oil, sunflower oil which is not good for our bodies. These oils omega 3:6 ratio is way off which will effect your health eventually. Don't take my word for it, do some research and see what is out there. Many are just loaded with sugar and extra sodium, which is not what we want to add to our bodies in large quantities. Roasting your own raw nuts can actually be a lot of fun. There are so many flavor combinations that are out there to try and you can control what you choose to put into your own mix. The following recipe is one I just sort of threw together and it tastes really good. The lime zest gives it an extra zing that you will not find in pre-purchased roasted nuts. Give it a try, it's relatively easy, pretty much the same price as buying pre-roasted and flavored nuts and will be a great snack.
1 bag (16 oz) of raw nuts - Trader Joe's sells a bag called Fancy Raw Mixed Nuts that is on sale for 6.99
1 large tablespoon of coconut oil
1 teaspoon of sea salt
1 teaspoon of cinnamon
1/2 a teaspoon of cayenne pepper
1/2 a teaspoon of chili powder
The zest of one lime
Preheat your oven to 350 degrees. Spread the raw nuts on a baking sheet and once the oven is heated, place the nuts in. After 10 minutes, shake the pan and flip the nuts over, cook for another 5 minutes. Remove nuts and place into a big bowl. Add in the coconut oil and stir until the nuts are evenly coated. Add in all the spices, mix, then add in the lime zest and mix. Pour the coated nuts back on the baking sheet and let sit out until cool. I usually package these in a tupperware container or a zip lock bag, either work great once the nuts are cool. Enjoy.
Paleo Pumpkin, Sausage and Sage Soup by Ashley