Poached Egg and Probiotics

Since giving up dairy I went looking for a new source of probiotics in an edible form of course.  One of the first I have tried is miso.  I did a google search for soy-free, gluten-free miso and found South River Miso.  They have three varieties that are both soy-free and gluten-free, and each of them is good.  My favorite is the Azuki Bean Miso stirred into hot water and drunk like tea.  I use the Garlic Red Pepper Miso in salad dressing.  It is great to have a rich tasting dressing for salad again.  I use the Garbanzo Bean Miso in the recipe below.

All of their miso contains live culture, so they only ship during the cool months of the year.  See their website for a shipping schedule.  It costs a bit up front, but if used in moderation the miso will last a while.  This was a product worth waiting for.  

Poached-Egg in Miso Broth (Gluten-Free, Soy-Free, Dairy-Free)

Serving 1-2 (one meal or two sides)  You can easy increase this for more servings as needed. 

2-3 celery stalks chopped

2 small onions diced.

olive oil

sesame oil

hot water

1-2 eggs

2-3 tbsp. miso

1. In pot or pan, add olive oil and sesame oil to taste.  Heat on medium-low heat and add chopped veggies.  Cook until onions are soft.  Celery can still be crunchy when soup is ready.
2. Add hot water until the veggies are not quite covered (or a little more if making for two) and gently boil for a few minutes.
3. Take off the heat and turn heat back to low.  Once broth settles, stir in miso and return to heat.  Do not go above a simmer once the miso has been added!
4. Cover and simmer for one minute.  
5. Form a well in center (or one for each egg) of pot by pushing veggies to sides and add egg.  Cover and cook egg.  I like my yolk super soft, so I flipped the egg with a rubber spatula rather than letting it cook sunny side up.

You can probably get a prettier more presentable egg if you use more water for your broth, but for my purposes, this method worked just fine.  The main part of the egg stayed intact and there were some extraneous bits of white floating about.  

A Little Chocolate Twist

The other week I had some leftover coconut milk and a craving for seven layer bars.  Solution: Substitute the coconut milk for sweetened condensed milk.  What I was using was canned coconut milk - not the light kind.  This meant that it was thick and ready to go without simmering water off, and there is no added sugar.  Using just what I had on hand, I made up the following recipe.  

Enjoy this picture I took in Brussels instead of chocolate bars 

because Belgium has wonderful chocolate.

Chocolate-Nut Layer Bar (Dairy Free, Gluten Free)

8” Spring form pan - greased lightly.

1 cup raw almond in skins

1tbsp. 

1 whipped egg white (or egg substitute for one egg)

5 oz. semi-sweet chocolate mini-morsels (I used Enjoy Life brand)

1-2 cups Chopped walnuts

2/3 cups canned coconut milk

1 tbsp. raw sugar crystals (optional)

1. Chop almonds in food processor until they resemble a course flour (should be fairly fine for chopped nuts).  You could also use a nut grinder if you have one.  Right before you are done chopping, add in sugar.  Transfer to large bowl.
2. Whip egg whites into stiff or nearly stiff peaks.  Fold into nuts.  You do not need to preserve bubbles.  The point is to bind the nuts.  Transfer to greased spring form pan.
3. Wet your fingers and press nut crust into place so that it covers the entire bottom of the pan.  Bake in a preheated oven at 350°F for 10-15 minutes.  You want to set it, but not fully cook it.  Remove.
4. Add the layers beginning with chocolate chips; then add walnuts to taste; and then drizzle on the coconut milk.  Sprinkle with sugar crystals if you like.  (Other options: kosher dairy-free butter scotch chips or a few tablespoons of gluten-free oats.)  
5. Bake in a preheated oven at 350°F for 20-25 minutes.  The chocolate will appear to be mostly melted on top and the coconut milk will appear tan near the edges of the pan.  It will smell done, and like it it close to jumping to overdone.  
6. Allow to cool to room temperature before removing ring.  Cut into 1 X 1 1/2” bars.  Put in fridge to chill.  Do not remove from base until fully chilled.  They are too soft to handle before chilling.  Store in an airtight container in fridge.

While this is not sugar-free, it is not excessively sweet because most of the sugar is just what is in the chocolate chips.