Monday, January 22, 2018
Sunday, January 21, 2018
Thursday, January 18, 2018
Sauteed in batches shrimp. Removed from pan. Sauteed carrots, peppers, broccoli. Maybe another veg? Added garlic and ginger for a minute. Added coconut milk and curry powder. Put the shrimp back in and heated through. Top with cashews, scallions, lime and Sriracha!
Sunday, January 14, 2018
1½ pounds fresh red jalapeño peppers, stemmed, seeded, and roughly chopped
8 garlic cloves, peeled and smashed
⅓ cup apple cider vinegar
3 tablespoons tomato paste
1 large dried Medjool date, pitted
2 tablespoons Paleo-friendly fish sauce (Red Boat!)
1½ teaspoons Diamond Crystal brand kosher salt
First things first: use gloves when handling the peppers to avoid burning your hands and eyes. (I use non-latex gloves; similar ones are available on Amazon.)
I remove the seeds and most of the ribs from the jalapeño peppers to make a sauce of moderate heat, but if you want to breathe fire, feel free to keep the ribs and seeds, and/or use hotter peppers (like serranos or Lumbre peppers).
Throw everything into a high-speed blender (like a Vitamix) or a turbocharged food processor. Purée until smooth.
Yes, a regular food processor will also work—but you’ll want to cut the peppers and garlic into smaller pieces, and blitz the ingredients longer. Otherwise, your sauce may end up on the chunky side.
Pour the purée into a medium saucepan and bring to a boil over high heat. As soon as it boils, reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally.
Cooking the sauce concentrates and deepens the flavors, and cuts the sharpness of the raw garlic. Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell.
Taste and adjust for seasoning if necessary, and then transfer the sriracha to a jar (or three) and allow the sauce to cool. You can keep it in the fridge for up to a week.
1 small head cauliflower, separated in florets or 16 ounces riced cauliflower
3 bacon slices, cut into small dice (make sure it’s sugar-free & junk-free if you’re doing a Whole30)
2 large eggs
Freshly ground black pepper
1 small onion, minced
4 ounces cremini mushrooms, stemmed and thinly sliced
1-inch ginger knob, peeled and grated with a microplane
2 tablespoons coconut aminos
2 scallions, thinly sliced
2 tablespoons chopped cilantro leaves
2 tablespoons chopped basil
1 tablespoon chopped mint
Splash of coconut vinegar or rice vinegar (optional)
Splash of Red Boat Fish Sauce (not optional)
Pulse the cauliflower florets in a food processor until the pieces resemble rice or couscous. (You skip this part if you bought a bag of riced cauliflower.)
Toss the diced bacon into a large cast iron skillet over medium heat and fry until the bits are crispy. When the bacon’s done, remove the crunchy swine to a separate plate with a slotted spoon.
While the bacon’s cooking, whisk the two eggs in a small bowl with some salt and pepper. Pour the whisked eggs into the hot bacon grease and fry a thin egg omelet, about 2 minutes on one side and then 30 seconds on the other side. Transfer the egg omelet to a cutting board and slice it thinly. Set it aside.
Crank up the heat for the cast iron skillet to medium-high heat and add the chopped onions (along with a dash of salt and pepper). Once the onion soften, toss in the sliced mushrooms (along with yet another sprinkle of salt and pepper) and stir-fry everything until the mushroom liquid has evaporated and the ‘shrooms have browned a bit. When the mushrooms are cooked, add the ginger and stir it around for 30 seconds or until fragrant. Toss in the cauliflower and even more salt and pepper.
Place a lid on the skillet and lower the heat to low and cook it covered for about 5 minutes. When the cauliflower’s tender (but not too mushy), add the coconut aminos, the herbs, and the sliced egg omelet. You can also add a little coconut vinegar to add a tiny bit of tang to the dish. And splash on some fish sauce for good measure! Taste for seasoning and adjust if necessary.
Before serving, I toss on the reserved crispy bacon bits. Voila!