Saturday, February 7, 2009

Indian Eggs, and a Coupon Give-Away

A new addition to my Google Reader blogroll is The Chic Life. Not only does this fine blogger write about food, nutrition, and exercise, but she also covers topics including fashion, thrifting, knitting and crocheting, jewelry-making, and other crafts. My favorite part of this blog, however, is her weekly food challenge. Each week she picks a new ingredient and asks fellow bloggers to join her in cooking up something with this ingredient in it. Eager to expand my culinary repertoire, I decided to join in this week's challenge, the ingredient for which was turmeric.

Turmeric is a very interesting spice. Not only is it used as a flavoring and coloring agent, but it apparently has pretty fantastic anti-inflammatory properties to boot. It may even be useful in cancer prevention and treatment. Read up about turmeric at The Chic Life as well as at The World's Healthiest Foods for more information and some tasty looking recipes.

Turmeric immediately calls to mind all things Indian for me. And I'm not complaining. As a result of my recent trip to Malaysia, I have developed a passion for the eating of Indian food. Naan bread? Curry? Chicken, satay or tandoori-style? Bring it on by the plateful! This time, though, I wanted to try something a little different. A few weeks ago, I discovered a recipe for Indian scrambled eggs in a cookbook for kids in my school's library. A huge fan of standard scrambled eggs as well as pumpkin eggs and spicier Mexican-reminiscent eggs, I thought that Indian eggs would be a fun variation to try.

So today I gave them a whirl. I created this recipe from scratch, without directly referring to any reference books, which is one of the few (and perhaps only) time I've ever done so. That in itself is a tremendous success for me as a developing chef. And the resulting meal was far more delectable than I could have imagined! Savory with a subtle sweetness and deliciously aromatic, I enjoyed this dish so much that I had it for lunch and dinner. Yum! Plus, this recipe is tremendously healthy, packing a powerful protein punch that's low in fat if you opt to use egg replacers. The turmeric was truly the star of this recipe, and I want to cook with it much more in the future. I also really enjoyed participating in The Chic Life's Weekly Food Challenge and will definitely be joining in again.

Indian Scrambled Eggs

1 cup liquid egg replacer (or 3-4 eggs, beaten)
1/2 tsp tumeric
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp cumin
dash of chili powder

1/2 T garlic, minced
roughly diced yellow onion, to taste
sprinkle of dates, dried, pitted, and chopped

Spray a small skillet or frying pan with cooking spray. Warm over medium high heat. Add the garlic, onion, and dates. Saute for about 3 minutes, or until the onions begin to brown and grow translucent.

Add the eggs, and then mix in the remaining spices. Cook as you would regular scrambled eggs, stirring often for approximately 5 minutes, or until there is no liquid egg remaining and the cooked eggs have reached your preferred consistency.

Enjoy these plain, with a chutney of your choice, or (if you're like me) doused with ketchup. Yum!

Serves 1.

I forgot to mention in yesterday's review of the new Quaker True Delights snack bars one very important fact. I have a free coupon for $1.00 (US) off any box of True Delights. Interested in giving them a try? Then be the first person to comment on this post (not yesterday's review post) and I'll send the coupon your way!

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