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- Ingredients
- 2 Tbsp. coconut oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1/2 tsp. chili flakes
- 1/2 tsp. ground cumin
- 1-2 Tbsp. curry powder
- 1 10.75 oz. can tomato puree (passata)
- 1 13.5 oz. can coconut milk
- 1 tsp. salt
In large sauce pan, melt coconut oil. Stir in onion and stir-fry until soft. Stir in garlic, chili flakes, cumin, and curry powder. Stir over heat until it’s all mixed together and the garlic softens. Stir in tomato puree and coconut milk. Stir in salt. Bring to a boil, reduce heat, and then simmer for 10 minutes. Check the salt and add more, if needed. Remove from heat and let cool. Put the sauce in a blender or food processor and blend until smooth.
Serve warm with meat and/or vegetables stirred in and cooked through; or pour the sauce over favorite cooked meat and/or vegetables. Yield about 2-1/2 cups sauce.
NOTES: I have made this many times. I have added chunks of salmon and vegetables, like bok choy, and heated until the salmon was cooked. I’ve served it over rice. Today I’m going to serve it over acorn squash bowls. I usually only use half the recipe and freeze the other half. It saves in the freezer quite well. If the sauce is too thick, you may thin it with broth to your liking. You can make passata by draining a can of tomatoes and blending the tomatoes into a tomato sauce. Passata is thicker than, what we in the U.S. would call, tomato sauce, yet thinner than tomato paste. This is a very forgiving recipe so feel free to add or subtract or substitute. It’s all good! I found the recipe at ketodietapp.com.
- Ingredients
- 2 cups raw, shelled pistachios (not salted, not roasted)
- 1 tsp. ground cardamom
- Pinch of salt
- 2 heaping Tbsp. honey
- 2/3 cups bittersweet chocolate chips
Preheat oven to 350 degrees F. Prepare a baking dish, about 7×7, with parchment paper so that the paper overhangs the sides for easy removal from the dish.
In a medium bowl, stir together pistachios, cardamom, and salt. Stir in honey and mix until nuts are well coated. Place the nuts into the paper-lined dish and spread as evenly as possible. Bake at 350 degrees F for 15-18 minutes. Remove from heat and let cool to room temperature.
Melt the chocolate chips in a microwave (or stovetop). Drizzle over the pistachio mix and smooth out as well as possible. Let cool until the chocolate loses its shine and hardens.
Pull the paper with the pistachio bars up and out of the baking dish. Cut into pieces and serve.
NOTES: This recipe comes from Nadia’s Healthy Kitchen. Nadia’s presentation and photos are simply gorgeous. Go look. She uses metric measurements and I did weigh out my nuts, but I think a couple cups of nuts will do it. These are seriously addictive, so my pieces are cut really small. The flavor is AMAZING! I wonder how these would be with a bit of orange zest or orange flavor. To melt chocolate chips in the microwave, start with 30 seconds then stir. Give it 20 seconds more and stir again. Give it 15 seconds more and stir again. Repeat until no solids remain while stirring.
- Ingredients
- 2 cups whole cashews, unsalted unroasted
- 1 tsp. fine sea salt
- 1/2 tsp. cinnamon
- 1/2 tsp. cumin
- 1/4 tsp. paprika
- 2 Tbsp. honey
- 1-1/2 Tbsp. sriracha
- Salt to sprinkle
Preheat oven to 350 degrees F. Prepare a baking sheet with a silpat or parchment paper. Spread the cashews across the prepared baking sheet and roast for 5 minutes. Remove from heat and let cool a little bit.
In a medium bowl mix together spices, honey, and sriracha. Stir in the warm cashews and stir until nuts are well coated with the honey mixture. Spread over the baking sheet and roast in 5-minute intervals for 15-20 minutes, stirring every 5 minutes. Remove from heat once they are mostly dry and darkened in color. Sprinkle with salt. Let cool. Serve.
NOTES: Recipe originates with Robust Recipes. VERY good and quite simple to make.
- Ingredients
- 4 cups tortilla chips (gluten-free if desired)
- 1 cup smooth red salsa
- 6 eggs, scrambled and cooked
- 1/2 cup shredded Queso Quesadilla cheese
- 1/4 cup cilantro, chopped
- 1/4 cup Cotija cheese
- 1 avocado, diced
- 2 green onions, sliced
- Sour cream
Preheat oven to 350 degrees F.
Place tortilla chips into 9×13″ baking dish. Heat in 350 degree oven for 5 minutes.
While that is happening, heat salsa in very large bowl in microwave oven (or on stovetop).
Pour warm tortilla chips into warm salsa and stir until well coated. Spray the 9×13″ baking dish with non-stick spray. Pour the tortilla-salsa mix into prepared baking dish. Distribute the scrambled eggs across the top of the tortilla mix. Sprinkle with Queso Quesadilla cheese. Place under broiler flame until cheese melts. Remove from heat. Sprinkle with cilantro, Cotija, avocado, and green onions. Dollop sour cream across top, as desired. Serve warm. Serves 4.
NOTES: I had never eaten this before, but it is delicious! The chips soften to a good consistency and the flavors are great. Super simple to make, although it created a lot of dirty dishes. Yum!
Foods Passion 