It has been a long time since I posted anything. Almost daily I am getting new subscribers (welcome everyone!) and the guilt of my inactivity has been mounting. I have to admit, I have been feeling less than inspired in the kitchen. As of December 1st last year we have made a committment to change the way we eat. We have cut out all grains, sugar and anything processed. Additionally, I have eliminated dairy. Dairy does not like me although I miss it terribly. Usually when I have restrictions I feel challenged in the kitchen and it sparks me into action. Not this time. There has been just nothing creative going on between my ears. Maybe it was the busyness of the holidays or the fact that we all got a horrible cold that has been lingering for 3 weeks. Anyway, I think I have come out the other side as I have been in the kitchen for 2 solid days. Yesterday I started some green beans with dill and garlic that I am lacto-fermenting. I’ve never done anything lacto-fermented before other than sauerkraut so I am excited to see how those turn out. I made bread (for the kids), nut bars (which I will post soon), Mongolian Beef, pot roast, coconut oil mayo and salmon. Tonight will be shepards pie. Today for lunch was this Shrimp Curry Quiche. It was really quick to put together, flavorful, and filling. My four-year old who is quite possibly the most picky eater ever ate 2 big pieces. I had to hurry up and take pictures before we ate the whole thing. I think this would be great for breakfast, lunch or dinner and would be perfect served with a simple green salad. This is low carb, gluten, casein, grain free and has dairy free options.
Shrimp Curry Quiche
1 T coconut oil
1/2 cup finely diced red bell pepper (approximately half a pepper)
1 lb large raw shrimp peeled, deveined and cut in half
s&p to taste
6 T ghee (or coconut oil) ***ghee is casein free***
3/4 cup coconut milk (full fat)
2 T curry powder (more or less to taste)
s&P to taste
400 degrees, 25 minutes
Preheat oven to 400 degrees. Oil a 7×11 baking dish with ghee or coconut oil. Set aside. Heat coconut oil in medium saute pan. Add diced red bell pepper and saute for 2-3 minutes. Add shrimp and salt and pepper to taste. Saute on medium heat for another 5 minutes or until shrimp are cooked through. Don’t over cook them, they will get tough. Remove from heat and set aside. In a large bowl mix eggs, ghee or coconut oil, coconut milk, curry powder and salt and pepper. I used a very mild madras curry powder so it is full of flavor but not too spicy. When curry powder is well combined add shrimp and peppers and mix. Pour into prepared baking dish and bake for 25 minutes or until center is set. Serve immediately.