High Fat Curried Zucchini

Ingredients:

• 3 T bacon fat
• 2 T ghee
• 2 T red palm oil
• 7 ounces zucchini, sliced or shredded
• 1 tsp curry powder
• salt to taste
• optional: juice of 1 lemon or 1 lime

Melt the fats in a pan, on medium-low heat.

Add the curry powder and heat it up a few seconds until it's fragrant.

Add the zucchini and cook until it's mashable with a fork and little elbow grease.

Mash up the zucchini with the fat.

Remove from pan into a small nonreactive storage container.

Stir in the lemon or lime juice.

Adjust the salt.

TIP: this is deliberately 1 T fat to 1 ounce zucchini, with seasoning.  Use it as a condiment in cooking (like heat up a couple T of this and scramble it into eggs, or ground meat, etc.; even stir it into a soup that's too lean, where the flavors would be appropriate). 

NOTE: it's easy to mix up the fats, and mix up the spices, depending on what you have on hand, and what you have a taste for.  For example, I had originally planned to use just bacon fat, and a little Italian blend with extra basil for the spicing, then stir in some flaked Parmesan I have, and sprinkle with a few pine nuts.  But I felt like red palm oil today, so changed it around.

ALSO: good garnishes with this would be chopped fresh herbs, chopped nuts and/or seeds, and even a dollop of sour cream or Greek yogurt, depending on the spicing and what if anything you add to this for protein.  

Jerk Seasoning Mix

Ingredients:

• 2 T onion granules
• 2.5 tsp dried thyme
• 2 tsp ground allspice
• 2 tsp ground black pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• optional: 1/2 tsp salt
• optional: 2 T oil

Directions:

Mix all dry ingredients thoroughly.
I omit the salt, because I prefer to salt my food as I cook, depending on my tastes du jour.

The oil is for if you want to make a rub.
I just mix the dry blend up, and make the rub as I go if I want it.

This will keep for a while.
Smell it: the scent will fade as it ages.

Jerk Eggs

(Space saved for photo)

Serves 1.
Easy to double, triple, or quadruple, etc.
Low carb, high fat meal bursting with vitamins, minerals, and phytonutrients.

Ingredients:

• 1 slice bacon
• 2.5 oz mixed greens (arugula, spinach, bok choy, red/Swiss/rainbow chard, collard, etc.), torn if necessary
• 1 T butter
• 1 t red palm oil
• jerk seasoning, to taste
• 4 yolks
• salt and pepper, to taste

Directions:

1. Cut up the bacon slice into "bits" and get them frying on medium-low heat.  Remove when they're done, but keep the fat in the pan.
2. Toss in the greens, and the butter.  Stir around until greens are well-wilted.
3. Add the red palm oil and the jerk seasoning (I used 1 tsp for my serving, but I like it spicy!) and warm them up. 
4. Then tilt the pan and press the greens so excess fat pools away from the greens.
5. Add the yolks to the pool of oil and scramble them lightly.
6. When the yolks are basically done to your liking, mix in the greens and stir the whole thing.  Add salt & pepper to taste.  Then serve topped with the bacon bits you fried at the beginning.

Garnishes might include lime, cilantro, avocado, and/or sour cream, and of course whatever else you might like, like hot sauce, sriracha, garlic-chili paste, catsup (sugar free, of course), other fresh herbs, fresh chopped tomato, fresh chopped onion, etc.