Monday, April 7, 2014
So.. we fell off the face of the blogosphere. CG Tiff is getting ready for cavebaby numero dos, and I've been relying on quick prep dinners and the convenience of Kettlebell Kitchen for lunch. *Unsolicited plug: while I am perfectly capable and LOVE cooking my own meals, I've been ordering a few KBK meals per week to stock my work fridge for lunches. It saves me time from pre-packing and transporting for lunches and its pretty darn delicious. If you are in the New York area, check out their site and see if you have access to one of their drop-off locations. It is quality, paleo-friendly food, without any sacrifice in taste*
Back to business, I had my good friend Stephanie over for dinner last weekend and had an odd hankering for cabbage rolls. I wanted to put a little twist to it so I went Asian style and this is what we got:
1 lb ground pork
1 medium carrot - shredded
2 scallions - chopped
1 cup shitake mushrooms - sliced
1 cup "riced" cauliflower
2" ginger - peeled and grated
4 cloves garlic - minced
1 tbsp coconut oil
1 tspn roasted sesame oil
1/2 tspn red pepper flake
1 tbsp coconut aminos
3 tspn rice vinegar
1 head nappa cabbage - cored and separated
1/4 cup gluten-free hoison sauce
Pre-heat your oven to 375F.
In a skillet, heat the coconut oil and sesame oil over medium-high heat, and saute the garlic, ginger and mushrooms until they start to caramelize. Remove from heat and let cool slightly in a bowl. Then, add the pork, cauliflower, scallions and carrot and mix. Gently mix in the coconut aminos and 1 teaspoon of the rice vingar, using your hands.
Lay out the cabbage leaves and roll a heaping scoop of the mixture, stem side first. Place the rolls, seam-side down in a baking dish. Mix together the remaining rice vinegar and the hoison sauce and pour over the rolls. Bake for about 30 minutes, or until the pork is cooked through.
1. ginger is easier to peel with a spoon
2. recipes for hoison sauce can be found here and here
Thursday, November 21, 2013
I can't remember what I originally based this recipe off of, but I've been making variations of a simple "sugar" cookie - chocolate, different nut and fruit combos, etc. In honor of the upcoming holiday, I decided to share my latest cran-almond creation.
2 cups almond flour
1/2 cup dried unsweetened cranberries - chopped
1/4 cup coconut oil
1/4 cup maple syrup/raw honey
1 tspn almond extract
Enjoy Life Chocolate Chips (optional)
Pre-heat the oven to 350F and line a baking sheet with parchment paper. In a bowl, mix the flour oil, sweetener and almond extract. You don't need to melt the oil or sweetener, just soften. Then mix in the cranberries and chocolate chips (optional). I like to make small bite-sized cookies, so I scoop small tablespoons and form them into 1/2" to 1" disks. Bake for 8-10 minutes.
Sunday, November 17, 2013
1 lb ground lamb
3 tbsp red onion-finely chopped
1 tbsp garlic- minced
1 tspn cumin
1 tbsp Dijon mustard
1/2 cup fresh mint -finely chopped
Lightly beat the egg and mix with all the ingredients. I like to use two forks to mix all the ingredients to keep from over-processing with my hands. Form the mixture into lightly packed balls - I like mine to be about a tablespoon size.
Heat a cast iron skillet or oven safe pan with coconut oil and lightly brown the meatballs. Be careful not to crowd the pan. Once the meatballs are lightly browned on all sides, broil for five minutes.
1 medium cucumber
1 tbsp lemon juice
1 tspn lemon zest
1 tspn raw sea salt
2 cups grass-fed yogurt
1 tbsp fresh mint - finely chopped
1/4 cup fresh dill - finely chopped
Mix all ingredients well into the grass-fed yogurt. Place in an air tight container and chill for at least an hour before serving.