A Delight for My Taste Buds

I have realized that there was no Cooking with Friends post in a while! So, it is high time to change that, and share both one of my favorite blogs and a yummy and original recipe.

~ and an awesome piece of music that sounds like high time as well ~

The blog I picked for today’s episode of the series is long overdue because Jos is not only one of my earliest and most loyal readers and commenters, but also eats according to the Paleo diet – and unlike many Paleo or Primal eaters who follow this diet with a heavy emphasis on fatty red meat and animal fats including heavy dairy products, Jos eats a very clean Paleo diet free of dairy, rich in vegetables and healthy fats like coconut oil and avocado, and rather light animal foods such as chicken, lean beef, fish, and eggs. You can imagine that all her recipes somewhat touch a familiar ground with me.

And this is, ironically, the reason why I have not made any of her recipes so far: I went to her recipe page, opening all the recipes that seemed appealing to me in new tabs, and ended up with over 30 tabs. The amazing spectrum of seducing possibilities simply paralyzed my decision making skills.

The cruelty about decision making is that when you opt for one thing, you dismiss an array of other things at the same time. With Jos’ recipes, this was particularly hard. So there.

But finally – by applying the trick of convincing myself that there will be enough remaining lifetime to try out all her other recipes – I managed to pick a dish. The reason for my choice are threefold (without hierarchy).

First, thanks to Jos I have discovered and became a lover of coconut oil. This should not be at all underestimated, because coconut oil is one of the healthiest and most stable fats available that does not shy high temperatures and is therefore the perfect allrounder. Now, Jos also is very fond of eggs, and since I still plan to incorporate more eggs into my diet, I thought this one would made a good starting point.

Second, Jos’ recipe is an adaptation of a traditional Indonesian dish she knows from her childhood, and I am a sucker for childhood dishes, especially when they can be adapted in a healthy manner.

Third, I know that I have a couple of vegetarian readers and I wanted to post a recipe that is interesting for you as well. For these reasons, I chose Jos’ hardboiled egg stew to be the first recipe from her blog to try. The original dish looked like this.

This dish was a real delight. It combines the flavors of tomatoes, orange, curry, and eggs, and it is satisfying and healthy. I followed the recipe quite thoroughly this time, but put in more tomatoes. Here is my version.

ORANGE AND CURRY FLAVORED TOMATO AND EGG STEW

3 servings

Ingredients

6 eggs
1 tbsp curry powder
butter or oil
4 onions, peeled and chopped
6 tomatoes, chopped
2 oranges, juiced
1 splash of lemon juice
1/2 tsp chili flakes
salt to taste

Directions

In a pot, bring sufficient water to boil and cook the eggs until hard (about 8 minutes). During cooking, the eggs should be completely covered with water. Rinse the cooked eggs with cold water immediately – to make them easier to peel – and let cool. When the eggs have cooled down, peel them and coat them evenly with curry powder. I used about 1/2 tablespoon of curry powder for that, which I put into a bowl for the eggs to take a curry bath in. Then heat some fat in a pan and roast the curried eggs from all sides. This is for the curry spice to stick to them better.

Heat some more fat in a sufficiently large pot and sauté the onions. Add the chopped tomatoes, orange juice, lemon juice, chili, another 1/2 tablespoon of curry powder, and a little salt. Cook covered for about 10 minutes until the vegetables are done, then continue cooking openly until the liquid has reduced to the wished degree. Put in the eggs and carefully mix everything, then serve and enjoy.