CAULIFLOWER RICE (www.cavemanfood.blogspot.com)
serves 2
A
M
A
Z
I
N
G
a must try! Just as delicious as beautifully seasoned rice, if not, MORE! And by a landslide more nutritious!
_________________________________________________
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.
-----------------------------
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
:)
Subscribe to:
Posts (Atom)