Archive of ‘midday’ category

cauliflower “rice” and curried chicken

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“CauliRICE”… Confession – I did not want to make this dish. I love rice. White rice, brown rice, jasmine rice, I love it all. Why in the world would you want to change something that is perfect? Well, on days when you want to eat a few less carbs or rather, add in a few more vegetables this is the meal for you! Surprisingly, VERY surprisingly, this “cauliRICE” taste delicious. We were not afraid to add coconut milk, curry spices and a generous squeeze of lime juice but in the end, we had a delicious, healthy meal. I feel it my duty to forewarn you. As you begin to grind up the cauliflower, it stinks…something fierce. Like the kind where Rob and I looked at each other at the same time and said with our eyes “It wasn’t me!” Yep, that bad. I used room spray after I made it. But worth it! The smell lessons as you begin to cook it so hold your nose and give it a try!

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You do not need a fancy kitchen tool to make this happen. The blender works just fine. I used our vita mix on the lowest speed, doing small batches so as not to make cauliMASH and it worked. That was after grating half the head of cauliflower by hand with a cheese grader. Sigh. You learn.

Ingredients

2 organic chicken breast, cut into strips
1 head of cauliflower
1/3 cup chopped yellow onion (any amount really, just for flavor)
2 tablespoons coconut oil
2/3 cup of coconut milk (I used trader joes light coconut milk from the can)
2 tablespoon curry powder
juice of a lime
2 teaspoons honey
salt & pepper
cilantro (optional)
cashews (optional)
lime wedges for serving

Instructions

Mix 1/3 cup coconut milk with 1 tablespoon curry powder. Whisk together, add strips of uncooked chicken breast. Let marinate for 30 minutes or longer.
Grind the cauliflower in the blender or food processor until it resembles rice.
Melt the coconut oil in a large skillet. Add onions, 5 minutes.
Add the cauliRICE and saute for another 5 minutes.
Pour in coconut milk, lime juice, honey and salt & pepper, stir.
Let cook for about 15 minutes. You can taste the “rice” and see if it needs a little more of something otherwise, cook until softened. While the rice is cooking, saute the marinated chicken in a small pan over medium heat.
Plate the “rice” add chopped cilantro and cashews, top with chicken. Add a wedge of lime.

 

This dish takes very little time to make if you pre shred the cauliflower and marinate the chicken before hand. Also, we used the thai cashews from trader joe’s and they were delicious! They add a great kick and nice crunch!

*This recipe was inspired by Danielle Walker’s “Coconut-lime Rice” from her cookbook Against All Grain. Check it out!

marinated grilled chicken

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There are few dinners that help you dive into summer more than the BBQ. So we did just that, we dove in…we are kicking summer off with grilled chicken salads. Simple and delicious.

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The secret is in the marinate and unfortunately I don’t even know the whole secret… but I will give you the ingredients and maybe some of you “chefs” out there can clue us in on the proportions for a great marinate… however, I must say, it is difficult to mess up – without any measurements I even managed to make this taste five start… or maybe that was our neighbors BBQ’ing expertise…

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Neighbors… it is not often that we know the people that we share a wall with or in our case, a courtyard with. What a shame. Relationships waiting to happen. Its never too late, it took Rob and I about 8 months to finally connect with ours but we are so glad we did. With very little effort from each of us, we pulled together this great summer dinner… we hope you will do the same.

Ingredients

organic chicken breast
soy sauce
juice of a lime
brown sugar
sesame oil
worcestershire sauce (optional)
crushed garlic
salt & pepper

Instructions

Mix all the ingredients together (adding more or less of something until it taste delicious).
Pour into a bowl or baggie and add meat. Marinate for at least a half hour or longer.
BBQ it.

 

pizza and the T&T salad

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Tonight we had a lovely dinner with our two dear friends, Todd and Trista. Todd is one of the most gracious people you will ever meet and his wife Trista is as funny as he is gracious. Together, they are the perfect pair. Her eye for detail and color made this such a beautiful meal to capture.

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Say goodbye to pizza sauce in a jar. This stuff is delicious and so easy to make. Just as the picture shows, a few simple ingredients makes this about the best pizza sauce you have ever had.

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The T&T… The Todd & Trista salad… inspired by these two… you have something peppery, sweet, crunchy, salty and perfectly smooth. Delicious.

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Ingredients

pizza sauce

1 (6 ounce) can of tomato paste (Costco sells these little cans of organic paste, great price and you can use the tomato paste in so many different recipes)
6 ounces of warm water (I use the tomato paste can to measure the water… then mix together with paste)
1 teaspoon minced garlic
3 tablespoons of Romano or Parmesan cheese (Trader Joes has a blend for only 2.49. Use the extra on the pizza!)
2 tablespoons of honey (less if you do not prefer a sauce on the sweeter side)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

Instructions

Mix all together. Let sit for at least a half hour. A few side notes… I like to use the extra sauce to dip the crust in (with a little extra Olive Oil of course)… but you can even take a step further and triple this recipe, freezing some for future meals. It freezes great and maybe taste even better because all the flavors have been married longer.

Also – must give credit where credit is due. This recipe has been slightly altered from a recipe I found on Allrecipes.com. Please check there for the original and other good ideas!

 

Ingredients

salad

1/3 cup avocado oil
1 juice of a lemon
2 teaspoons balsamic vinegar
1/4 teaspoon garlic
1 tablespoon brown sugar (lightly packed)
salt and pepper to taste

arugula
dried cranberries
shaved red onion
sunflower seeds
romano cheese
avocado

Instructions

Mix ingredients together for salad dressing (altering as your taste buds demand)
Combine salad ingredients and be sure to toss with dressing before serving… I swear it taste better that way.

 

egg tacos

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Egg tacos. True to their name, they are eggs in corn tortillas. Great for breakfast or lunch and inexpensive too! Incredibly easy to make, fast and healthy! Hope you enjoy

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Ingredients

4 eggs scrambled with salt, pepper and a dash of chili powder
1/8 red onion, thinly sliced (I use a mandolin for slicing all my veggies, it cuts time in half and makes them all the same thinness. Definitely worth using!)
1/8 red, orange or yellow bell pepper
1 Tablespoon corn salsa (trader joes)
1 Tablespoon of shredded chedder cheese (optional)
Sprinkle fresh cilantro

Instructions

Scramble the eggs over low heat.
Soften the corn tortillas by placing them directly on your stove top until desired crispness.
Sprinkle the cheese across the warm tortillas, add eggs and any desired toppings.

 

Serves 4
Note: I make these all the time in a matter of minutes, some days I don’t feel like taking the extra two minutes to slice veggies so I just throw some salsa on top and call it a day. They are just as tasty that way. Make it how you like it. On the weekends I really go crazy and plop a mound of sour cream on top. Extra delicious.

white bean chicken chili

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I came across this simple but delicious recipe from Shauna Niequist book, Bread & Wine – A love letter to life around the table with recipes. It is a fantastic read. You will laugh and possibly cry (if your that type) all in one sitting. She is raw, honest and downright hilarious. I modified the recipe just a bit (adding an onion… because, honestly, when is adding an onion not a good idea?). Hope you enjoy!

Ingredients

1 yellow onion chopped
2 boneless skinless chicken breasts, chopped
2 jars green salsa (fresh is nice too)
4 cans white beans
4 cups chicken broth

Instructions

In a dutch oven or stockpot, brown the onion (I use a splash of oil).
Add the chopped chicken breast, cook through.
Add beans, salsa & chicken broth.
Bring to a boil, then reduce to a simmer and cover for 1 hour.

 

I like to serve it with sour cream, pepper jack cheese, limes and fresh cilantro.

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