I HATED Chemistry. Hated it in high school, barely squeaking by with a low C. Hated it when I tried it again in college. Dropped the course and never looked back.
Come to find out, cooking is basically chemistry. You have all these different elements with unique properties … you make mixtures out of them … you heat them up or cool them down … and hope they end up edible.
So, I have always pretty much hated cooking. Elements don’t mix quite right for me, or I put weird combinations together, or I heat too much or too long, or I don’t cool enough or at the right time, or I just end up with a big mess.
Thank goodness all my children are better cooks than I ever was. Probably figured with a little effort, they could surpass my efforts easily … and they were right!
HOWEVER … Thanks to my children and some wonderful Paleo cookbooks and blogs, I have been experimenting more and enjoying more success with chemistry … er, cooking.
So before I forget tonight’s success story, I need to record it!
Three C’s and a G Yam Browns
Makes 1 serving
1 T. coconut oil
1 T. grass-fed butter or ghee
1 small yam (the one with orange inside), grated
¼ tsp. coarse ground sea salt
¼ tsp. cinnamon
¼ tsp. coriander
¼ tsp. curry powder
¼ tsp. ginger
1 T. almond milk
Melt oils in a non-stick skillet. Add grated yam, salt and spices. Let brown on one side, then stir and flip to brown the other side. Add almond milk at the end and gently stir to blend.