What’s For Dinner? Ginger Chicken Soup


GingerChickenSoup

UPC’s Ginger Chicken Soup

There are a million varieties of chicken soup. That’s an accurate count, too, I think. Actually, if anything, I’m underestimating. There are probably at least 1 million and 1 varieties. At least. In fact, my wife and I end up with a new variety of chicken soup almost every night. Lately, we’ve been cooking up some chicken soup every night, re-using the leftovers from the night before, and adding in a new set of ingredients – some the same, some different. We’ve had some really delicious versions, and some that aren’t really worth getting all excited about. That’s cooking for you!

This Ginger Chicken Soup was one of the more impressive versions that we’ve put together over the past week. The way that the ginger brightened the flavor of the soup was amazing! It brought out all the best flavors of the other vegetables that I used. And the way that ginger works with chicken is like magic! I’m really going to have to use some ginger on some baked chicken now – I’ve done it extensively with stewed meats, chicken included, but now I have got to try it baked!

UPC’s Ginger Chicken Soup:

  • 2 Whole Chicken Legs (skin, bones, everything)
  • 2 inches Ginger, diced
  • 1/2 Jicama Root, chopped (would work with a sweet potato or diakon too; though that would result in a very different flavor)
  • 1 medium Carrot, chopped
  • 1 medium Golden Beet, chopped
  • 1 medium Zucchini, chopped
  • 3 sprigs Basil Leaves
  • 3 sprigs Basil Stalks, diced
  • Spices: Sea Salt, Turmeric, Sage
  • 6 cups Water

Serves: 2-4 (2 with a lot of leftovers)
Cook time: 45 minutes

1. Put the chicken legs and spices in the water and cook on high, covered.

2. While the chicken is heating up, chop the ingredients and add them to the pot. Here is the order that I add ingredients:

  • Ginger first (need the flavor!)
  • Carrots (hardest; needs the most time in the water to soften)
  • Jicama (or Sweet Potato)
  • Golden Beet (Very different flavor profile from red beet – I would use Sweet Potato or Rutabaga instead of Golden Beet if you need to substitute)
  • Diced Basil Stalks (Yes, dice up the stalks of the basil sprigs – these cook quite well, and the flavor is subtle but delicious)
  • Zucchini

3. Let the water boil, still on high heat (use a big pot) for 10 minutes.

4. Take the chicken legs out of the pot and pull them apart, shredding the meat and extracting the bones. Put the chicken back into the pot once it’s been shredded.
Note: I do this step right in the pot, shredding the chicken and extracting the bones all without removing them from the pot. If you’re going to do this, be very careful not to get burned by the steam or splashing.

5. Let the soup continue to cook for another 5 minutes. Now serve and enjoy!

Questions:

  • How much do you enjoy chicken soup?
  • Seriously, how much do you love chicken soup?!?
  • Is chicken soup a year-round comfort food for you, or do you typically start turning to it as the weather turns?
  • What other soups are your fall and winter comfort foods?
  • Are you adventurous with your chicken soups?
  • Are you adventurous with your other soups?
  • What kinds of adventures have worked out well for you?
  • What has failed miserably?

Ginger Garlic Guacamole


GingerGarlicGuac

UPC’s Ginger Garlic Guacamole

Ginger plus garlic – sounds like a strange combination, doesn’t it? Well, if all you normally use ginger for is ginger-snap cookies, and candied ginger, then this will be a totally unique flavor! I like ginger for a lot more than sweet meals. Fresh ginger can give the sting I usually expect from a spicy meal, most commonly associated with peppers. Of course, anyone who has eaten a Szechuan dish knows that ginger can be used for heat. But what if I want a flavor that has the heat without the “smokiness” of a pepper? I know, who would want something like that?!? But what if I did… Enter: Fresh Ginger. You can get the bite, the sting, of a pepper in a dish where you’re not looking for the flavor (or the lasting heat) that a hot pepper brings to the dish. And a garlic guacamole is best when garlic is the prime flavor! The ginger acts in this meal as a supporting flavor, helping to call attention to your taste buds with every bite. They end up working together very well.

What is it about holiday weekends and guacamole? I don’t know if it’s a “Me” thing, but it seems like every time I have a holiday weekend guest, I make some guacamole as an appetizer. In fact, I can’t remember a single time I’ve hosted a holiday get together without it! Fortunately, guacamole is nearly universally accepted as the social food of choice among most of the people who may be attending one of my parties.

As a note: a quality mortar and pestle are a definite requirement for a good guacamole. I’ve been doing this for a long time, and serving guacamole in a bowl simply does not have the same effect as serving it in a mortar and pestle. For a while (unfortunately, this is no longer the case) I had 3 different mortar and pestle sets: I had a very large, very rugged dark granite set, a smaller finer set (the one you see here), and I had a wooden set. As much as I would like to say otherwise, I never ended up using more than one of them at a time; and ended up paring down my collection during one of my many moves over the past several years.
Get a mortar and pestle the suits you, your personality, and fits the decor of your parties. And unlike me, you really only need one set. Trust me!

UPC’s Ginger Garlic Guacamole

  • 2 large Organic Avocados, chopped then crushed
  • 5-6 cloves Fresh Garlic, peeled and diced
  • 1-inch Ginger, peeled and diced
  • 1 Lime, fresh squeezed
  • 1 tablespoon Olive Oil
  • Sea Salt and Pepper to taste

Serves: 4+
Prep time: 25 minutes (plus another 30-60, depending on your timing).

1. Put the ginger and garlic in to your martar and pestle, then add the olive oil and squeeze the lime juice over the top. Using the pestle, stir the ginger and garlic up with the olive oil and lime juice.

2. Let the slurry of ginger, garlic, lime and olive oil sit for 20 minutes to allow the flavors to mingle.

3. After 20 minutes of sitting, using the mortar and pestle, grind the ginger and garlic slurry for about 1 minute. This isn’t about how hard you can press down; this is about how well you can compress the thicker ingredients – it’s about mixing more than grinding.

4. Add half of the first avocado to the mixture and continue to mix/grind the mixture into a slurry.

5. As the first half of the avocado is mostly mashed, add the next half. Add each subsequent half-avocado as the previous half is mostly mixed and mashed. This will give you the fine partially-chunky finished product that you see in my picture.

6. Once you’re satisfied with the consistency, give the almost-finished guacamole a taste to “set your taste buds”, then add some salt and pepper. Keep adding more salt and pepper, and tasting the guacamole, until you’ve got just the right flavor.

7. If you have time, cover the guacamole and put it in the fridge for 30-60 minutes. This will be delicious immediately; and even slightly better after being chilled for 30 minutes.

GingerGarlicGuac2

Questions:

  • What is your go-to appetizer for your parties and get togethers?
  • Do you host often?
  • Are you a grill-person?
  • If so, do you have a different set of appetizers that you serve your guests while you’re grilling?

What’s For Lunch? Return of the Hot & Cold Salad!


Hot&ColdSalad-HamAndYellowSquash

UPC’s Hot & Cold Salad: Can a winter favorite become a summer favorite too?

Yesterday was a long day for me. I got up early and went to the local track for a hard workout with a bunch of my friends. And as if that workout wasn’t challenging enough on it’s own, I was low on resources because I had been up late the night before drinking wine and having a good time with my in-laws, and to top it off, I had done a hard speed workout the day before! Despite the challenges, the workout was great. But the rest of the day was mired with fatigue – no surprise there, right?
At some point during the day, my wife came over to me and said: “I love the salads you’ve been sending to work with me, but I need something different.” We talked about it for a short while, and determined that because I had sent virtually the same lunch salad all week, she just wanted some variety. Well, tomorrow is shopping night, so I won’t have any new ingredients in the house. So I will have to bring about some change without changing the ingredients! Enter: the Hot & Cold Salad. Raw food ingredients taste one way, while cooked ingredients taste sometimes entirely different. So it was time to bring back a winter standby to spice up our lunch life a little bit.

UPC’s Hot & Cold Salad; What you’ll need:

  • Hot:
  • 6-8 oz Ham, chopped (I am using cooked ham cold-cuts)
  • 1/2 Yellow Squash, chopped (Zucchini will work well too)
  • 4-6 Crimini Mushrooms, chopped
  • 2 Carrots, chopped
  • 2 inches Ginger, diced
  • 2 tablespoons Coconut Oil
  • Cold:
  • Mixed Salad Greens (I am using a “Spring Mix”)
  • 1 cup Green Onions, chopped
  • 1 cup Celery, chopped
  • 1 small Avocado, chopped
  • 1 tablespoon Olive Oil

Serves: 2
Cook and Prep Time: 25 minutes

1. In a pan add 1 tablespoon coconut oil to the mushrooms and carrots on a medium heat (4-5 out of 10). Cook for 3-5 minutes, stirring occasionally.

2. Add the ham, yellow squash, and ginger after about 3-5 minutes of cooking; cook for another 3-5 minutes, stirring regularly.

3. After 10 minutes total cook-time turn the pan down to medium-low, and cover. Let this cook for another 7-10 minutes, stirring occasionally.

4. Once the “Hot” portion is done, put it in your lunch container and put it in the refrigerator to cool.
Don’t forget to pack this when you leave for work!!

5. While the “Hot” portion of your salad is cooking, prepare the cold portion, putting it in it’s own travel container.

6. When it’s time for lunch, heat up your “Hot” salad and combine it with the “Cold” salad. Mix thoroughly before eating; they combine quite well. Enjoy a nice, refreshing change to the traditional lunch salad: UPC’s Hot & Cold Salad!

Questions:

  • Do you eat Hot & Cold salads at work?
  • If so, do you make them fresh in your work kitchenette? Or are you, like I do, limited to cooking your food at home, and heating it up in the microwave?
  • What kinds of ingredients and flavorings would you like to see in your Hot & Cold salads?

If this is the first you’ve seen my Hot & Cold Salads, please try them and enjoy! I’ve done many variations, and they’ve all been quite excellent successes! I’ve found that I really prefer leafy green vegetables in their raw state. Maybe it’s taste, maybe texture, but I just prefer my spinach, kale, and lettuce as salad greens. So I found a way this past winter to have my greens and eat them too! Wait, that doesn’t work quite right…
Anyway, long-story short: I decided one afternoon that I wanted a salad meal, but I really didn’t want to cook the greens. So I cooked up some meat, and the vegetables that I wanted cooked. Then I combined them with a bunch of greens. Unlike the dish that I’ve seen so many times on the internet, I chose not to add in copious amounts of broth, making the final product more like a soup than a salad. The resulting salad was delicious! And thus was born the UPC’s Hot & Cold salad! It’s been a huge hit in my house all winter and spring. I “put it away” for the summer, thinking that I would prefer the completely cold salad in the summer heat. But when my wife asked me for “Something different” – I knew just what I could dust off and take out of my bag-o-tricks!

What’s For Breakfast? Sweet Potato Eggs


SweetPotatoEggs

As a quick reminder: I was published last week!!! The recipe book that I was published in is a compilation of many of the best of Paleo’s chef-bloggers, and I am honored to be counted as one of their members! I’ve been through the recipes in the book, and likely will feature some of them here on this blog. As for my recipes in the book, they are some of my finest work, all entirely UPC home creations, and will be the same simple delightful foods that you all have come to expect from me! I highly recommend picking up a copy, as soon as possible, and working your way through this book. As I said above, it is filled, front to back, with some of the best work of the best chef-bloggers the Paleo world has to offer, and it’s just too good a book to miss out on!
Pick up your copy here.

I’ll be running a reminder of the Fat-Burning Chef recipe book all week, and then I’ll move on from it. I cannot recommend it highly enough, but for those of you who already have it, I will continue on with my regularly scheduled program.I was able to run to the ferry again this morning. The summer heat has held off, strangely, in favor of one of the wettest Junes on record, already the 6th wettest in NJ. And it’s the 17th. Is it possible that another rainstorm will push this year over the edge, and close the gap between being 6th and being 1st? Yes it is. Probable, maybe not – there’s a reason the top years have held their spots, though the record is held by 2003 right now, which isn’t that long ago… Perhaps we’ll see a new record this year after all! And if that means I can keep running to the ferry, then I’ll be just fine with that!

Sweet Potato Eggs, What you’ll need:

  • 1 large Sweet Potato, diced (Organic, of course)
  • 1 inch Ginger, diced
  • 3-4 Crimini Mushrooms, diced
  • 3 tablespoons Coconut Oil
  • 4 Eggs
  • Arugula for the salad bedding

Serves: 2
Prep and Cook time: 25 minutes

Add the sweet potato and 1 tablespoon of coconut oil to a pan on high. You’ll want to dice the sweet potato as finely as you can stand before adding it to the pan. The finer you dice it, the better the flavor and texture of the eggs will be. This recipe will work with large chunks of sweet potato, but it will end up eating more like home-fries than an omelet or scrambled eggs. As soon as the pan is sizzling, turn the heat down to medium-low, or about 3 out of 10. We want to cook the potato, but not to burn it.

While the potato is cooking, start dicing the ginger and mushrooms. These can be added to the pan as they’re finished, and in no particular order. As with the mushrooms, get these as small as your patience permits, but there is no need to be concerned with getting them microscopic. Just well diced is going to be fine – smaller pieces are more easily bound by the eggs, so whether you’re making omelets or scrambled, they will taste the best if you manage to get them cut down to fairly well diced pieces.

Add the second tablespoon of coconut oil after the ingredients are all in the pan, and stir the potato regularly, especially as you add the mushroom and ginger to the pan. As the potato starts to show the signs of being cooked, go ahead and add the eggs right on top of the potatoes, ginger, and mushrooms. As I have mentioned plenty of times before, I prefer to crack the eggs directly in to the pan when I’m making scrambled eggs. I’ve never really narrowed down why I like to do it that way, but that’s my preference. What that means is that I often spend the first 30-60 seconds of cooking spicing my eggs with the salt and pepper that I will be adding.

I turn the heat up to high after spicing the eggs, so that the pan is heating up while I’m mixing the eggs and filling together. And the rest is just scrambled eggs. You all know how to do this, right? Not quite… Here’s one final trick that I use when making scrambled eggs. Just as the eggs start to “take their shape,” I add the final tablespoon of coconut oil to the pan. You don’t want to do this too early, or the oil will just be absorbed and used up by the eggs. This is perfect to be done near the end of the cooking process, when the eggs are mostly done, and you’re still waiting for the perfect coloring. I like my eggs well-done, so I like them lightly browned on the outside. And this last little bit of coconut oil is as much for taste and texture as it is for the cooking. It makes the final product delicious!

Questions:

  • Do you prefer your flavored (like those above, with ingredients added) eggs scrambled, or as an omelet? It’s obvious what my answer is… My wife prefers her eggs as an omelet. Oh, and “Frittata” is not an acceptable answer here! That’s a separate dish entirely.
  • Which ingredients are your favorite additives?
  • Do you prefer to cook your eggs in bacon fat, butter, coconut oil, or olive oil? And why?

What’s For Dinner? Ground Beef, Sauteed Bella Mushrooms, And Bacon Mashed Sweet Potatoes


GroundBeefBaconMash

My legs are a bit sore from the triple-workout day-and-a-half I pulled off on Tuesday/Wednesday. It’s a good sore! I like feeling like I accomplished something, and that mild residual soreness 2 days after a tough workout is a great way to know that you’ve put together a solid workout! The keyword, of course, is “mild” when talking about the post-workout soreness – if it’s a sharp soreness, you may have overdone it. To make sure that I’m ready for a great weekend, I’m going to get in a decent workout this evening, and have a great meal when I get in tonight!

What you’ll need:

  • Beef and Simple Cilantro Sauce:
  • 1 lb Grass-fed Ground Beef
  • Italian Seasoning, Salt, and Pepper
  • 1 bunch Cilantro, chopped
  • 2-3 cloves Garlic
  • 1 can Coconut Cream
  • 1-inch Ginger
  • Sea Salt to taste
  • Sauteed Bella Mushrooms:
  • 6-8 ounces Crimini Mushrooms (also known as Baby Bella)
  • Rosemary (fresh is best, dried will be fine)
  • 2 tablespoons Coconut oil
  • Bacon Mashed Sweet Potatoes:
  • 1/2 lb Bacon, crumbled
  • 2 medium Sweet Potatoes
  • 1-inch Ginger
  • 2 tablespoons Coconut Butter (or 4 tbsp Coconut cream)

Prep and Cook Time: About 1 hour
Serves: 2, with some leftovers

BaconYamMashHalfWayStart with the Sweet Potatoes – they take the longest to cook. Chop these up in to 1/2 cubes, or so, and drop them in a pot to boil. Add water to the pot until it covers the sweet potatoes, then set it to boil. Keep an eye on the pot, and stir it occasionally until the sweet potato chunks start to fall apart in the pot. Hopefully that will start to happen at about 15 minutes before dinner time.

CilantroSauceBlendWhile the potatoes are boiling, make the cilantro sauce. First wash the cilantro – this usually does not come pre-washed, and I think it’s better that way! Next chop the cilantro, garlic, and ginger. Throw it all in a blender with the rest of the ingredients, and blend thoroughly until the color is mostly uniform. Some recipes call for using only the cilantro leaves, but I think the stems have a lot of flavor – so I use the whole bunch. As this is fully blended, give it a taste and decide whether it needs just a bit of salt or not. Remember, though, that you’re also likely to salt the beef while you cook that, so don’t overdo the salt in the sauce! Once this is done and ready, stick it in the refrigerator to cool while you’re making the rest of dinner.

About 20 minutes before the meal, you’ll want to start cooking both the beef, the mushrooms, and the bacon. I hope it’s not necessary to say this, but these should be cooked in different pans. Go ahead and season the beef and mushrooms now too, so that the seasoning has a chance to cook in. I would suggest cooking the bacon on high heat, so that it cooks fast, and gets nice and crispy! I find that crispy bacon is easiest to crumble. And remember to stir the beef and mushrooms regularly. As a note: depending on your stove, you may decide it’s best to cook the beef and mushrooms together. This is a fine, and quite delicious alternative way to make this meal. Some of the time, that’s exactly what I do. But some times I just want to enjoy the singular flavor of the cooked mushrooms – they really can be quite delicious on their own!

Once the beef and bacon are started, it’s time to turn your attention back to the sweet potato mash. At this point, the water should be almost entirely boiled off, and the sweet potatoes should be disintegrating in the pot. If you’ve timed it right, it should be about 15 minutes before dinner time, and the sweet potatoes should be ready for a quick mashing, before being set aside for serving. Add the coconut butter or cream, and start mashing! I always use a hand-masher, but I understand that a food processor works quite well for this too. Don’t forget to stir the beef and mushrooms.

BaconYamMashAlmostDoneAs the bacon is done, pull it out of the pan, dry it on a paper bag, and crumble it. I really like using a paper bag for two reasons. First, a lot of the grocery stores I shop at give them instead of plastic for my groceries, so I always have a few on hand, and I would much prefer to re-use these than to throw away a paper towel! Second, the paper bag is extra convenient because it is strong enough to allow you to use it (getting now three uses out of the same bag!) to crush the bacon after you’ve dried the bacon in the bag. It works great! Give a quick stir to the beef and mushrooms too.

Serving:

If you’ve timed things right, everything should be finished up at just about the same time! The bacon should be ready to be sprinkled on top of the mashed sweet potatoes. The beef should be just about done, and ready to serve. Serve the mushrooms first, if you did not combine them with the beef. The sweet potato is plated next. If you elected (great for family-style meals) to bring the sweet potato and bacon to the table separately, just make sure that the bacon is sprinkled on top of the sweet potato after serving. Finally, serve the beef, drizzling the cilantro sauce across the top of the beef. This sauce will be delicious with the mushrooms too, so if you have extra, it’s ok to serve a bit on the plate to dip the mushrooms in as you eat them. Or save the extra for a dip and veggies mid-day snack tomorrow!

And enjoy!

What’s For Dinner? – Quick Shrimp Stir Fry


CoconutShrimpAndStirFry2

I like it when I can combine high-quality with quick and easy. It’s certainly not always possible, but when you live your life “on the go” as so many people do these days, it’s great to have a few “quick and easy” recipes up your sleeve. It can really make the difference between keeping to your diet, and falling off the wagon. And perhaps bouncing once or twice as you hit the ground! Today’s meal is just exactly that kind of combination, the quick and easy mixed up nicely with high quality!

What you’ll need:

  • 1 lb Shrimp (wild caught, frozen)
  • 1 large Carrot, sliced
  • 1 Parsnip, sliced
  • 1 medium Sweet Potato, sliced
  • 1 large Yellow Onion, sliced (or any variety of onion, especially red!)
  • 4 tablespoons Coconut oil
  • 1 inch Ginger, fresh, diced
  • Spices: Italian Seasoning, Cumin

Cook and Prep time: About 30 minutes
Serves: 2

Put the shrimp in one pan, with 2 tablespoons of coconut oil, and turn the heat to high. These can cook at the same time, but I’ll discuss the shrimp first. Cooking the shrimp could not be easier! Leave it cooking on high for about 10 minutes, then stir it thoroughly, then leave it cooking until all the water has boiled off. As soon as all the water boils off, the shrimp is done. The whole process shouldn’t take more than 25 minutes, and more likely will be complete at around 20 minutes.

While the shrimp is cooking, put the sliced stir-fry veggies in a pan with 2 tablespoons of coconut oil and turn the heat to high. I really like the “Home Fry” shape of veggies, so I try to make my slices pretty long, somewhere around 2.5-3 inches in length, about 1 inch wide, and about 1/2 inch thick. The shape will contribute to the presentation of the dish, as you can see in the picture above – and more importantly longer slices saves on prep time! Faster, easier, and looks better? Sounds great!

As soon as the stir-fry pan starts to sizzle, cover it and turn down the heat to about medium, or 5 out of 10. You want it covered because the liquid in the vegetables will start to steam the veggies, speeding up the cooking process, and helping to soften them. While the stir fry is cooking, dice the ginger, and get ready to add it, with the spices, to the stir fry. It’s the perfect time to prepare the ginger. If you like, you can add all these same spices to the shrimp as well – they’ll taste great!

After about 5 minutes of cooking covered, stir the stir-fry, then add the ginger and spices on top. Continue to cook this covered, stirring every 1-2 minutes. The ginger and spices will really seep in to the stir fry as long as there’s still some water in the pan from the veggies – it’s a delicious effect!

Serving:

As soon as the shrimp is done, the stir-fry will be done too. These should be served together on a dish. You can toss them together in the same pan first, or serve them separately – either way is delicious! And enjoy!

For more “What’s For Breakfast?” and “What’s For Dinner?” posts, check back daily! If you have any requests, comments, suggestions, questions or complaints, please jump in on the comments board!

Paleo Ginger Sweet Potato Puffs


GingerSweetPotatoMuffin-CloseUp

Paleo Sweet Potato Puffs

Have you ever made a meal, which you were fully planning on photographing for your blog’s show-and-tell later, but smelled so good when you finally got it out of the oven that you forgot to get the photo of it on a plate? Well, fortunately for me, this was so delicious that I will most definitely be making it again! I’ll get the artistic “plated” shot on the next go-round, hopefully. For now, we’ll make due with the shots I took as I was pulling it out of the oven.

What you’ll need:GingerSweetPotatoMuffin-Oven

  • 3 Medium Sweet Potatoes
  • 4 Inches Ginger
  • 3 Tablespoons Coconut Butter
  • 4 Eggs
  • Cinnamon, Allspice, Nutmeg

Serves: 6
Prep Time: 30 minutes
Bake Time: 90 minutes
Bake Temperature: 350
Total Cook Time: 2 hours

Chop the Sweet Potato in to 1/2 inch chunks, put it in a pot, cover with water, and boil. The more finely you can stand chopping the sweet potato, the less you will have to mash it later. With the 1/2 inch chunks, I found that just stirring it was enough to mash the sweet potato fully, and I didn’t use a potato masher at all. Also, to make this recipe slightly sweeter, you can peel the sweet potato – leave the peel on for the extra nutrients. As this is starting to heat up, add the coconut butter to the pot. Once the butter has melted, stir it in.

GingerSweetPotatoMuffin-BoilingSweetPotatoDownWhile the sweet potato is cooking, dice the ginger finely, and add to the sweet potato. Most recipes will call for peeling the ginger. I have found that using ginger in this way will make the peel mostly irrelevant – since we’re going to add it to a boiling pot and cook it down with the sweet potato. So, dice the ginger as finely as you have patience for, and add it to the pot. 4 inches of ginger is a lot, so it may be easier to do 2 inches at a time, making the dicing easier.

Let the pot boil down, stirring regularly, until there is no liquid left. The sweet potato should, at this point, be mostly mashed all by itself. If you elected to use larger chunks, or a little less water, then grab a potato masher and finish mashing. The final mash should have very little liquid in it. Let it cool on the stove-top for at least 10 minutes, until the mash is below 90 degrees (the temperature of the pot should be comfortable to touch). Start pre-heating the oven once the mash has boiled down and is cooling.

GingerSweetPotatoMuffin-Held

Add the eggs. Either crack the eggs in to a mixing bowl to whisk separately, or add them directly to the sweet potato mash. In either case, stir the eggs in to the sweet potato mash thoroughly. Using a bit of coconut oil, grease the muffin cups. Pour the final mixture in to the muffin tin. Put the tin on a middle-rack in the oven. As usual, do not fill to the top of the tin. Even though these contain no yeast, the egg will still expand during the baking.

GingerSweetPotatoMuffin-CloseUpOvenServing:

These are best served hot – piping hot! As with other baked confections – this will need to be “lifted” out of the tin. If you greased properly (there doesn’t need to be much oil) then they should fall out pretty easily. Just place your cutting board over the top of the muffin tin, flip everything over, and tap the bottom firmly to help the puffs fall out. These will be delicious on their own, or you could serve them with something vanilla, like a thick vanilla coconut cream poured over the top (I will have to try that next time!). And finally: Enjoy!!