Tag Archives: eggs

Recipe: Pickled Eggs

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I found this recipe on wildernesschilde.blogspot.com.  I adapted it very, very slightly.  It’s one of my favorite ways to have handy snacky protein around. It’s also a great way to preserve a bumper crop of eggs if you get lucky enough to come into one.

Pickled Eggs

What you’ll need:

Eggs-at least a dozen

Wheat Free Tamari/Soy Sauce

Vinegar (balsamic is super nice, but pricey so I mix it with apple cider vinegar)

1 large onion

4 bulbs of garlic per jar

Kombu

Canning Jar or old big pickle jar (1/2 gallon holds about 1 1/12 dozen eggs)

You know how I roll around here by now.  I’m not all into measurements and those sorts of crazy constraints.  Maybe that’s one reason that I eat paleo.  I don’t have to bake and get specific.

Okay here we go:

1. Boil your eggs.

2. While your eggs are boiling, slice your onion into thick rounds and peel the garlic.

3. Peel your eggs.  (This is easier if you take the freshly boiled eggs and plunge them into ice water.  This shrinks the egg away from the shell.)

4. Take your clean jar and put one-two large pieces of seaweed in the jar.  (I used kelp this time.)  As you peel the eggs, plop them in the jar with the seaweed.

5.  While you’re peeling eggs, take equal parts vinegar and tamari (the amount you need will be according to the size of the jar), the garlic and the onion slices (reserve one) and boil them in a pot.

6.  When the vinegar/tamari mixture is brought to a boil for a minute or two, carefully pour it all over the eggs into the jar with the garlic and onions.

7.  Take the piece of onion you had reserved, and place it on top and close the jar.

8.  This will keep for a long time.  A couple months at least.

I love to make egg salad from these.  Deviled eggs.  Or just eat them as is.  I LOVE them.

Have fun!

Spaghetti Squash “Carbonara”

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Spaghetti Squash Carbonara

This was one of those dishes that made me want to cry as I saw more of my plate and less of it as I scarfed it down.  It’s been YEARS since I’ve had an authentic carbonara so please take the title lightly.

What you’ll need per person:

3 strips of bacon, cut into tiny chunks

1/8 onion, sliced into thin half-moons

1/2 spaghetti squash (I had this for breakfast, so I used leftover spaghetti squash that I had baked the night before.  If you are starting fresh, cut your squash in half, scoop out the seeds and put a Tablespoon or so of tallow or coconut oil in the “bowl” it creates.  Roast/bake at about 375-400 for 40-50 minutes.  Remove from oven and with a fork scrape out the insides and marvel at the magic of spaghetti from a gourde!)

1 whole egg or 2 egg yolks (You will be eating these raw, so organic, free range is important here.  If you are not used to eating raw egg whites, use the yolk.  The albumin in the white can be difficult for some to digest.)

1 Tbspn of capers

Juice of 1/2 lemon

1. Heat a large skillet.

2. Put in bacon to cook.

3. When bacon is starting to brown, add in onions.

4. When just about crisp, add squash noodles and stir well to incorporate.

5. While those flavors mesh, crack eggs into a bowl and whisk well.

6.  Add lemon juice and capers to skillet and turn off the heat.

7. Transfer the squash mixture to your dish or bowl and pour eggs over, folding them in.

8.  Eat immediately and have a good cry on me as it disappears.

Here’s to nourishing ourselves to freedom!

*Follow us on Instagram where Jenny takes a picture of everything she eats to quiet the fears that eating gluten free and paleo diminishes the joy of eating.  Au contraire, mes freres et soeurs!