Sunday, November 20, 2011

Quail Eggs

Quail Eggs

I love to try new things - especially when it comes to food.  When I found a petite package of quail eggs at the market in Santa Barbara I could not resist buying them.  Quail eggs are truly beautiful to look at.  Each egg is different with distinct pearly brown markings.  The inside of the egg shell is tinted a delicate blue color.  Quail eggs are SMALL. Though you cannot tell it from the picture they are actually no larger than the end of my thumb.  I made 5 quail eggs for breakfast this morning.  The five eggs together were about the same size as one large chicken egg.  I found the flavor of quail eggs rich and delicious.  What I like about eating quail eggs is that you get a bit of yolk in every bite.  

I think quail eggs would be amazing in a bento box lunch!

Thursday, November 10, 2011

Thai Green Curry

A Recipe From Brett

Yes!  Brett cooks!  The recipe he shared with me is delicious and versatile.

Coconut Thai Green Curry

1 onion chopped
2 T. coconut oil
1 - 2 c. cubed chicken - already cooked
1 - 2 c. veggies - carrots, zucchini, peas, cauliflower or green beans
1 can coconut milk
1/2 c. chicken broth
2 T. asian fish sauce
2 T. green curry paste
sea salt to taste
fresh basil and cilantro

Saute onion in coconut oil until soft and tender.  Add cubed chicken and saute for 2 minutes.  Add veggies, coconut milk, chicken broth, asian fish sauce, and green curry paste.  Bring to a boil, reduce heat, cover, and simmer gently for about 15 to 20 minutes or until the vegetables are tender. Adjust seasoning and add sea salt to taste.  Serve as a delicious soup and garnish with fresh basil or cilantro.  If you don't have fresh basil - the dried seasoning is good.