Brunch: Poached Egg atop Quinoa Flat Bread and Sweet Potato Patties

Dear Jess,

Today feels like Saturday to me. Jason got a rain day (though it has not yet rained...) and has been tinkering around the house doing little things. As for me, Mary-Austin an I started the day out right: drank tea and coffee, armed ourselves with knitting and cross-stitching, and watched Anne of Green Gables part 2. We then moved upstairs to bake cookies, plan shopping lists, make soup, and make this masterpiece of a breakfast/lunch. Mmmmmmm. It's been a good day.

These Quinoa Patties are quite nice. They do taste like quinoa, so if you don't like the taste I would not recommend them. They are meant to be topped with something delicious, so eating them by themselves would be as bland as eating a regular flat bread by itself. All very important things to keep in mind before making them.

The Sweet Potato Patties don't form into a firm patty, but they do taste delicious. I am making the left over 'batter' into a nice salad. I highly recommend these.

Quinoa Flat Bread
from closetcooking.com

1 cup raw quinoa, pulsed in a grinder or food processor
1 cup whole wheat flour or brown rice flour
1 egg
1 cup water
salt and pepper to taste

1. Mix the processed quinoa, flour, egg, water, salt and pepper and let it soak for an hour.

2. Heat a greased pan over medium heat

3. Pour* 1/4 cup of mixture into the center of the pan, cook for 5 minutes, flip and cook for another 5 minutes. 

*The word 'pour' made me think they would pour out like pancake batter... they didn't for me. I had to plop it on the pan and flatten it with my flipper. I might add more water next time and see what happens... it would help get them thinner I think.

 
Sweet Potato Patties
adapted from lunchbox.com

2 baked sweet potatoes
1 (19oz) can Navy beans

You simply take a baked sweet potato, drained and rinsed Navy beans, add in a few accents (I used horseradish, fresh minced garlic, salt and pepper with a dash of dried thyme), mash, saute and serve. You could add in other whole food ingredients too like brown rice, finely chopped apple, hemp seeds - whatever! The sweet potato is such a nice binder - you can really get creative if you choose.

As I mentioned, they did not stay together for me - that does not mean they were not super tasty! Next time I will add brown rice or bulger wheat. I will let you know how that goes!

There is so much possibility with this. You can add herbs to the flat breads and/or sweet potato patties. You could top the whole thing with hot sauce, and even add lettuce between the flat bread and sweet potato. The options are endless!

I can't wait until next Friday! I am trying to find things to make while you guys are here!

So much love,

Slow Chicken Curry

Dear Jess,

Brrrrrr. It is so cold.

That being said... I am enjoying it more this year than any year. I think the warm winter last year gave me a break, and this year I realized that I missed it a little bit. Well... mainly I think I miss the effect that good food has on a frigid cold day.

This is one of those meals that sets a cold day right. I have made it twice, and I will be making it again. It's from the Everyday Paleo Family Cookbook. It's easy, basic, makes your house smell like heaven, and it tastes yummy. I have put it in my slow cooker on cleaning days, so as I'm working around the house, the smell wafts through the house and I feel like dinner is making itself!

Slow Chicken Curry
From Everyday Paleo Family Cookbook, page 88

2 tbsp curry powder
1 tsp paprika
2 tsp sea salt
1 tsp black pepper
2 lbs boneless, skinless chicken thighs (or breasts)
4 garlic cloves, minced
1 yellow onion, sliced
3 carrots, diced
4 celery stalks, diced
1 cup full-fat canned coconut milk
1 cup Homemade Chicken Broth (I used my homemade Veggie Broth)

1. In a small bowl, mix all of the dry spices together.

2. Place the chicken thighs in slow cooker and pour the spice mixture over the chicken thighs and toss together until all the thighs are coated with the spices.

3. Sprinkle on the minced garlic and add the onions, carrots, and celery.

4. In a small mixing bowl, whisk together the coconut milk and the chicken broth.

5. Pour the coconut milk and chicken broth mixture over the top of the chicken and vegetables and cook on high in the slow cooker for 4 hours or on low for 6-7 hours.

The first time I did this I did it slowly on low for 6-7 hours. The second time I tried it on high for 4 hours. I didn't find any difference. Delicious either way!

I served it on brown and wild rice rice for Jason. For me I put it over some steamed broccoli with a salad. Mmmmm. Snuggle up with the icy wind howling at your windows, and enjoy the warmth and comfort from this meal. Success!

Love,