Monday, May 7, 2012

Cauliflower Fried Rice

I made this last week along with the Green Chicken Drummies. Cauliflower rice is great because it cooks quickly, and mixes great with about anything that you may have extra in your fridge.

  • 1 small head of cauliflower, separated in florets
  • 2 large eggs
  • 1-inch knob of ginger, grated with a microplane
  • 1 small onion, minced
  • 2 scallions, thinly sliced
  • 2 tablespoons of chopped cilantro leaves
  • 2 tablespoons of chopped basil
  • 1 tablespoon of chopped mint
  • 1-2 tablespoons of coconut aminos
  • Kosher salt
  • Freshly ground black pepper
  • Splash of coconut vinegar
  • Splash of Red Boat Fish Sauce
 Pulse the cauliflower in a food processor until the pieces were the size of rice and chopped the rest of the ingredients.
Cook the egg in a small pan with a little salt and pepper. Flip over and cook both sides. Set aside and cut into thin strips when cooled.

Saute the onions in a large pan, then add the ginger, then add the cauliflower and herbs. Toss and cook on medium until the "rice" is hot and cooked through, about 7 minutes. Toss splash of fish sauce and coconut aminos.
Before serving, top with scallions and egg strips.
Recipe Source


Friday, May 4, 2012

Green Chicken Drummies

It would be really cool if there were green chickens out there. Emerald and lime colored feathers flapping around the farm...I don't know if I'd eat that but it would be kind of cool, right? No? I know, but I just needed to think of something to say before diving into this recipe.

This chicken is green because the marinade is bursting the fresh flavors or basil, mint, and cilantro. I get tired of chicken breast, and this worked amazingly well with drumsticks, but it would also be a great marinade for fish, pork, or chicken breasts. These would also be awesome grilled, but I don't have one. Somebody have me over with a grill and I will bring these!

Make the marinade the night before and let those drummies take a long swim in this fragrant green sauce. Just be sure to discard the extra sauce and not use it as a topping. I was so tempted cause it smelled like herby heaven, but after raw chicken is sitting in there, you don't really want to eat what was baked with the chicken.

Here we go hunters/gatherers!
    • 1 medium sweet onion, chopped
    • 1 cup packed cilantro leaves and stems
    • 1 1/4 cups packed basil leaves
    • 1/4 cup packed mint leaves
    • 4 tablespoons of  Red Boat fish sauce
    • 3 peeled garlic cloves
    • zest and juice of 1 lime
    • plenty ground black pepper
    • 1 teaspoon of Aleppo pepper (omit if don't have, but get some!  it's amazing on eggs)
    • 1 teaspoon of maple syrup 
    •  Kosher salt
    • 3 pounds of chicken drumsticks
    •  Get everything together and and make the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest and juice, black pepper, Aleppo pepper, and maple syrup into a blender…

      and blend until pureed and smooth.

      Put the chicken in a 1 pound Ziploc bag and marinate overnight in the fridge.

      The next day, take the chicken out of the fridge an hour before you are ready to cooking. Bake on a wire rack for 35-45 minutes at 400 F. Start with the skin-side down, and flip the drummies at around 20 minutes. 
       I served this with cauliflower fried rice...recipe for that coming soon!
Recipe from NomNomPaleo