LASDI©
When I got the idea for this specific recipe blog a week ago, I could never have foreseen that Peabo Bryson would pass away at the age of 75 the day before I had it in mind to post. He, of course, was the prolific songwriter/singer who penned and sang the song A Whole New World for Disney’s Aladdin. When it first came out, I would sing it at the very top of my lungs as they (over) played it on the radio daily. But since then, I realize I’ve really missed hearing it!
Allow me to show you the connection between the song and this recipe…yes! “I can show you the world, shining, shimmering, SPLENDID!”
I have a particular Weekly Meal Prep Client that specifically needs Breakfast Menu Choices. So, every week he gets three to choose from. Me, being the Super-Themer Of The Universe sent along some wundafull Summer choices as June approached. There aren’t Disney choices every week – it just so happened I chose this theme because as Summer is nigh, vacations are imminent. With that in mind, these were the themed choices I sent:
olaf's song - a mix of winter-and-summer-style fruits, veggies, crackers, & cheeses with hard-boiled eggs & doubled eggs
under the sea - diced scallops cooked in truffle butter and scrambled with fluffy eggs, drizzled with hollandaise sauce, served with a side of oyster crackers & sea salt pickled asparagus
a whole new world - indian brekkie of paloo paratha, made with egg scramble ribbons, soft potatoes & ground turkey breakfast sausage seasoned with za’atar & garam masala, stuffed into paratha bread, served with fruit
Once a choice is made, that then also becomes the brekkie I make for the Worship Team for rehearsal on Sunday mornings. Well, the choice was the latter, and I was delighted to make it!
The brekkie was devoured and between bites (and satisfied grunts) they gave it rave reviews. So much so that I decided to share A Whole New World with the world! The recipe is set up to feed ten people, so it’s perfect for a brunch or just a large group. They freeze and reheat well, too! You could cut the recipe in half; however, once anyone gets a bite of one, they will DEFINITELY want more!
Here’s to Peabo. And Paloo Parathas.
BREKKIE PALOO PARATHA
5 medium red-skinned potatoes (see notes), cubed
10 parathas (see notes)
½ stick butter
2 tbs za’atar seasoning
1 tsp turmeric
extra virgin olive oil (evoo)
1 medium onion, chopped
1 lb ground turkey
1 tsp garlic powder
1 tsp onion powder
3 tbs garam masala
10 eggs
½ tsp ground cardamom
sea salt
pepper
1 block paneer or queso fresco, crumbled
cilantro, minced (optional)
Boil your potatoes until they are just fork-tender. While the potatoes are boiling, heat your parathas for a minute or two on each side on a hot, dry pan. (I use my cast iron flat top!) Set parathas aside. When ready, drain your potatoes and put them back in the pot. Add the butter, 1 tbs of the za’atar and the turmeric. Add a light sprinkle of sea salt (see notes) and pepper, and slightly mash the potatoes, leaving rustic chunks in the mix.
Heat a large pan over high heat, add enough evoo to cover about half of the bottom of the pan. Lower the heat to medium and add the onions, allowing them to cook for about two minutes, stirring occasionally. Add your ground turkey and mix with the onion. When the meat mixture is cooked about halfway through and still just a tiny bit pink, add the other tbs of za’atar, the garlic and onion powders, and 2 tbs of the garam masala. Mix well and continue to cook through until the meat is slightly brown in color.
Lower the heat again to medium-low and crack the eggs directly into the pan, one right after the other. Once they are all in the pan, gently fold and marble them, allowing distinct ribbons of white and yolk to form. Add the last tbs of garam masala, along with the cardamom, a light sprinkle of sea salt (see notes) and pepper and gently stir. Remove from heat and allow to rest in the pan.
Lay out your parathas and spread a light layer of your potato mixture on each one to cover to the edges. Add a spoonful (or more!) of your egg-meat mixture on top of each potato-covered paratha. Sprinkle generously with your cheese. Top with minced cilantro, if using. Serve with an acidic fruit, as these are rich and amazing. I used pink pineapple, and it was the perfect paloo pairing!
NOTES: Remember you can always add, but you can’t take away, so be careful when adding your sea salt to each layer. Use it sparingly and then taste test before adding the mixture to the paratha to see if one last sprinkle of salt is needed. I used red-skinned potatoes for the “pink look” for the end of May, but feel free to use whatever potato you like. I have found, though, that they have the best consistency for the paratha. You can find parathas in your local grocery store, or you can make your own. I happened to find frozen ones with no additives or preservatives and used them to make things easier on myself.
Enjoy your whole new world!
