CAULIFLOWER RICE (www.cavemanfood.blogspot.com)
serves 2
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a must try! Just as delicious as beautifully seasoned rice, if not, MORE! And by a landslide more nutritious!
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ingredients:
1/2 head of cauliflower, grated
reserved pesto marinade
1/4 cup chicken stock
extra virgin olive oil
Heat 1-2 T of olive oil in a large pan and start to saute the grated cauliflower over medium heat. After the pan has gotten nice and hot, add the reserved pesto and the chicken stock. Continue sauteing, stirring, until the cauliflower is al dente. Don't cook it too long or it will turn to mush. I estimate this takes 5-7 minutes, but just taste it as you go and pull it off the heat when it's done.
{LIVE} v. To do or start something right away. Without waiting. {FULL} adj. Holding nothing back. Intense. {NOURISH } v. To provide substance necessary for life & growth. {BEAUTY} noun . UNDEFINED.
Tuesday, January 18, 2011
Lamb Kabobs with Paleo Mint Pesto
LAMB KABOBS WITH PALEO MINT PESTO
(www.cavemanfood.blogspot.com)
serves 2 people for dinner with 1 portion leftover for lunch. Lamb and mint are a natural pairing and they go together perfectly in this dish.
INGREDIENTS:
~1.5 lbs lamb stew meat or boneless leg of lamb cut into chunks
any mix of your favorite kabob vegetables - I used chunks of zucchini and yellow squash, but tomatoes, onions, mushrooms, etc would all be good too
1 bunch of fresh mint (about 1.5 cups)
1 big handful of fresh parsley (about 1 cup)
juice of half a lemon
1/4 cup extra virgin olive oil
1 clove garlic, peeled
1/2 tsp salt
pinch of red pepper flakes
COOKING INSTRUCTIONS:
In a food processor or blender, combine mint, parsley, lemon juice, olive oil, garlic, salt, and red pepper flakes and turn into a coarse puree
Combine the pesto with the lamb and vegetables and leave to marinate 2 hours or overnight.
Preheat your broiler. Line a large baking sheet with foil. Drain the lamb and vegetables (reserving the marinade), place on the baking sheet, and broil 7-10 minutes or until desired doneness.
(www.cavemanfood.blogspot.com)
serves 2 people for dinner with 1 portion leftover for lunch. Lamb and mint are a natural pairing and they go together perfectly in this dish.
INGREDIENTS:
~1.5 lbs lamb stew meat or boneless leg of lamb cut into chunks
any mix of your favorite kabob vegetables - I used chunks of zucchini and yellow squash, but tomatoes, onions, mushrooms, etc would all be good too
1 bunch of fresh mint (about 1.5 cups)
1 big handful of fresh parsley (about 1 cup)
juice of half a lemon
1/4 cup extra virgin olive oil
1 clove garlic, peeled
1/2 tsp salt
pinch of red pepper flakes
COOKING INSTRUCTIONS:
In a food processor or blender, combine mint, parsley, lemon juice, olive oil, garlic, salt, and red pepper flakes and turn into a coarse puree
Combine the pesto with the lamb and vegetables and leave to marinate 2 hours or overnight.
Preheat your broiler. Line a large baking sheet with foil. Drain the lamb and vegetables (reserving the marinade), place on the baking sheet, and broil 7-10 minutes or until desired doneness.
Lemon Chicken Soup
Lemon Chicken Soup
Ingredients
* 1 large head garlic, cut in 1/2 horizontally through cloves
* 6 cups low-sodium chicken stock
* 1/2 cup fresh lemon juice, plus thin slices for garnishing
* 2 tablespoons chopped fresh tarragon leaves, plus more for garnishing
* Sea salt and freshly cracked black pepper
* 2 boneless skinless chicken breasts, preferably organic, cut into bite-size pieces
Directions
Preheat the oven to 400 degrees F.
Put the garlic halves, cut side down, on a sheet of aluminum foil on a rimmed baking sheet. Add 2 tablespoons chicken stock and wrap the foil around the garlic, keeping the cut sides flat on the sheet tray. Roast until the garlic is very soft, about 30 minutes. Remove the garlic from the oven and let stand until cool enough to handle.
Squeeze the soft garlic from the head with your fingers into a large saucepan. Whisk in 1 cup of the stock to loosen the garlic paste and put the pot over medium-high heat. Add the remaining stock, lemon juice, and chopped tarragon; season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat to a simmer and add the chicken. Cover and cook until the chicken is just cooked through, about 9 to 12 minutes.
Ladle the soup into bowls and garnish with thin slices of lemon and a sprinkle of fresh tarragon leaves.
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ROASTING GARLIC: AMAZING.
Tip: If buying Chicken broth at the store look for the one with the shortest list on ingredients, no added sugar
:)
Ingredients
* 1 large head garlic, cut in 1/2 horizontally through cloves
* 6 cups low-sodium chicken stock
* 1/2 cup fresh lemon juice, plus thin slices for garnishing
* 2 tablespoons chopped fresh tarragon leaves, plus more for garnishing
* Sea salt and freshly cracked black pepper
* 2 boneless skinless chicken breasts, preferably organic, cut into bite-size pieces
Directions
Preheat the oven to 400 degrees F.
Put the garlic halves, cut side down, on a sheet of aluminum foil on a rimmed baking sheet. Add 2 tablespoons chicken stock and wrap the foil around the garlic, keeping the cut sides flat on the sheet tray. Roast until the garlic is very soft, about 30 minutes. Remove the garlic from the oven and let stand until cool enough to handle.
Squeeze the soft garlic from the head with your fingers into a large saucepan. Whisk in 1 cup of the stock to loosen the garlic paste and put the pot over medium-high heat. Add the remaining stock, lemon juice, and chopped tarragon; season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat to a simmer and add the chicken. Cover and cook until the chicken is just cooked through, about 9 to 12 minutes.
Ladle the soup into bowls and garnish with thin slices of lemon and a sprinkle of fresh tarragon leaves.
-----------------------------
ROASTING GARLIC: AMAZING.
Tip: If buying Chicken broth at the store look for the one with the shortest list on ingredients, no added sugar
:)
(jasmine) Green Tea Poached Salmon with Ginger Lime Sauce
(jasmine) Green Tea Poached Salmon with Ginger Lime Sauce
Ingredients
* 10 cups water
* 2 limes, halved
* 6 tablespoons honey, divided
* 4-inch piece fresh ginger, peeled and chopped
* 2 teaspoons sea salt
* 2 teaspoons whole black peppercorns, plus freshly ground black pepper
* 4 to 6 tablespoons loose green tea
* 4 (6-ounce boneless skinless salmon fillets
Directions
Put 6 cups of water into a straight sided skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavors. Remove and reserve 1/2 cup of this poaching liquid. Remove the pot from heat and add the tea. Allow the tea to steep for 3 to 5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is just cooked through and firm to the touch, about 6 to 7 minutes.
Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Reduce the liquid by 2/3 and is thickened, about 7 to 10 minutes.
Remove the fish with a slotted spoon and arrange on serving plates. Drizzle a little bit of the sauce over each piece salmon before serving.
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Ingredients
* 10 cups water
* 2 limes, halved
* 6 tablespoons honey, divided
* 4-inch piece fresh ginger, peeled and chopped
* 2 teaspoons sea salt
* 2 teaspoons whole black peppercorns, plus freshly ground black pepper
* 4 to 6 tablespoons loose green tea
* 4 (6-ounce boneless skinless salmon fillets
Directions
Put 6 cups of water into a straight sided skillet or pot with a lid. Add 3 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavors. Remove and reserve 1/2 cup of this poaching liquid. Remove the pot from heat and add the tea. Allow the tea to steep for 3 to 5 minutes. Carefully slide the salmon into the water. Cover and poach until the fish is just cooked through and firm to the touch, about 6 to 7 minutes.
Meanwhile, in a small pot over low heat, simmer the reserved 1/2 cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Reduce the liquid by 2/3 and is thickened, about 7 to 10 minutes.
Remove the fish with a slotted spoon and arrange on serving plates. Drizzle a little bit of the sauce over each piece salmon before serving.
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Omelette Muffins.....Bday cupcakes!
I used this recipe for a friends b-day brunch, put some candles on them so she could make a wish....maybe two! Great for freezing and warming up for a yummy/healthy breakfast. a fun little twist for enjoying eggs. mix up any style omelette you want! (i made one batch of a veggie-omelet and one "huevos con chorizo"!
OMELET MUFFINS (http://www.marksdailyapple.com/omelet-muffins/)
Ingredients:
* 6 eggs
* 1/4 – 1/2 cup cooked meat, cut or crumbled into small pieces
* 1/2 cup diced vegetables
* 1/4 tsp salt
* 1/8 tsp ground pepper
* 1/8 cup mayonnaise
* 1/8 cup water
* Optional Ingredient Idea: Make a Mexican Omelet Muffin by adding 1/4 cup shredded cheese, onions, and lightly drained salsa to the eggs.
Directions:
Preheat oven to 350 degrees. Generously grease 6 muffin tins with butter or coconut oil or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape.
In a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other ingredients and stir to combine.
Scoop or spoon into muffin pans.
Bake for 18-20 minutes until a knife inserted into the center of an muffin/omelet comes out almost clean. The omelets will continue to cook for a minute or two after removed from the oven. Remove the omelets from the muffin cups and serve, or cool completely and store for another day.
OMELET MUFFINS (http://www.marksdailyapple.com/omelet-muffins/)
Ingredients:
* 6 eggs
* 1/4 – 1/2 cup cooked meat, cut or crumbled into small pieces
* 1/2 cup diced vegetables
* 1/4 tsp salt
* 1/8 tsp ground pepper
* 1/8 cup mayonnaise
* 1/8 cup water
* Optional Ingredient Idea: Make a Mexican Omelet Muffin by adding 1/4 cup shredded cheese, onions, and lightly drained salsa to the eggs.
Directions:
Preheat oven to 350 degrees. Generously grease 6 muffin tins with butter or coconut oil or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape.
In a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other ingredients and stir to combine.
Scoop or spoon into muffin pans.
Bake for 18-20 minutes until a knife inserted into the center of an muffin/omelet comes out almost clean. The omelets will continue to cook for a minute or two after removed from the oven. Remove the omelets from the muffin cups and serve, or cool completely and store for another day.
The Holidays.
priceless memories cooking with family. Sharing delicious meals with friends. Tamales. birria. cheese cake. posole. turkey. stuffing. carne asada. Homemade apple pie. & more.
ENJOYED.
"Never regret something that once made you smile"
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