All Caught Up

I really hate getting caught up in the latest craze but try as I might sometimes it just happens. For instance, the spousal unit and I used to tease our then teenage daughter about her use of the latest craze phrase “you know” all the time by saying it all the time to her.

Then one day not long after we started our “campaign” to stop the use of  “you know” I heard myself saying “you know” in a conversation with a patient who clearly did not know and was probably gob smacked that I was using some idiotically childish phrase. I knew then and there that try as I might sometimes you just get caught up in the latest popular thing to do.

After what I just went to great length to explain to you, you will not be surprised to hear I have done it again. This time it is a food movement but I am crazy for the latest thing, Meatless Mondays. All the “foodies” are doing it (well all the foodies I follow) and  I love the idea. We have meatless meals a lot during the week but setting aside Monday nights for something new and meatless is just too much fun to resist.

This Monday’s supper is going to be a healthy filling dish, Creamy Cabbage, Potato and White Bean Soup but the one I thought I would share is Easy Egg Curry on Toast. They are both recipes from my latest co-op magazine called  Mix, so credit for the recipes goes to Robin Asbell, former head chef of the Wedge deli in Minneapolis, MN and author of  the just released Big Vegan  cookbook.

Eggs are just such a perfect food that if you boil a dozen at a time you will always have some ready for a quick breakfast or easy egg salad lunch or this spicy, warm and cozy winter supper. Seriously, talk about perfection (Isn’t saying “seriously” another fad that should never have gotten started? The next thing you know I will be saying “my bad”. Oh well, my bad.)

Easy Egg Curry on Toast

  • 4 large eggs, boiled and peeled
  • 1 teaspoon canola oil (I prefer olive oil)
  • 3 cloves of garlic, chopped
  • 1 tablespoon ginger, chopped
  • 2 large jalapenos, chopped
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin, ground
  • 14 ounce can diced tomatoes
  • 1/2 bunch kale, or 1 cup chopped greens of your choice (we used spinach)
  • 1/2 teaspoon salt
  • 1 cup frozen peas
  • 4 slices bread toasted, or rice or grain of your choice
  • 1 cup Greek yogurt (or coconut milk kefir is lovely)

In a large saute pan, heat the oil until hot, then add the garlic, ginger and jalapenos, and stir until sizzling and fragrant. Add the turmeric, coriander, and cumin, and stir for a few seconds, until fragrant. Add the diced tomatoes and their juices, the kale, the salt, and frozen peas. While that comes to a boil, halve the eggs lengthwise, then place them in the simmering sauce. Use a spoon to baste them with sauce, and cover the pan for 5 minutes, adjusting the heat so it simmers gently.

Make your toast or rice and serve two egg halves per person, dividing the sauce and veggies between them. Dollop with tangy yogurt and serve.




One response to this post.

  1. Posted by steve martin on 15:02 at Tuesday, January 31, 2012

    I’m hungry


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