January 10, 2012

Paleo Fried Rice

I've been making this almost weekly for about 8 months. And we still aren't sick of it. Usually I double the recipe. Even then it's goes really fast around here. Not one person in my family doesn't love  adore this stuff.

We eat it for lunch. We eat it for dinner. We eat it for a snack. I've even eaten it for breakfast a time or two. We eat it hot. We eat it cold. We eat it room temp. You get the idea...

This recipe was inspired by Health Bent's Pork Fried Rice...but this is the way that I make it. I'm giving you the proportions for a "single" batch. Then, if you like it as much as we do, you can double it next time. (Don't pay attention to the number of each food ingredients in the pic below...I was doubling a batch but not all of my eggs are there...I think they began to roll off my hutch at that point.)

The trickiest part of this whole thing is the mess that it makes preparing it.  A food processor is almost mandatory since it cuts out so much work. I've also found that if I use one big saute pan (or wok) and one huge serving bowl to transfer the "fried" ingredients to; it helps to minimize the mess. You've got to work in batches with this one.

1/2 lb. smoked link sausage or ground pork (I try to stretch our meat consumption around here...you can do a one whole pound of meat. It sure is delicious...but I'd rather use the other 1/2 lb for breakfast the next couple mornings in our eggs. We don't seem to really notice much of a difference.)
1 onion, diced
4 large carrots, diced
1 large head of cauliflower or 2 medium (regular) sized (The ones in the picture are LARGE!)
2 T coconut aminos
1 1/2 T  chili garlic sauce  (You can adjust the spice on this...start out with teaspoons and if it's not too hot for you...move to Tablespoons. It doesn't seem to bother my kids, but they've grown up eating "spicy" foods.)
6-8 eggs
coconut oil for frying

Begin by browning the pork. If you use smoked link sausage, cut in about 6 pieces and throw it in the food processor to get nice crumbles. (The kind I buy is fully cooked, so I don't have to worry about cleaning the raw meat out...but I'll still brown it in the skillet like normal until it's nice and caramelized.) While the pork is browning, you can get to work on prepping all the veggies.

Put onion (remove peel and cut in quarters) and carrots (remove stems and cut in thirds) in food processor until finely diced. When pork is done, pour it in your large (HUGE if you're doubling this) serving bowl. Depending on how fatty my pork was, I may add a little coconut oil to the pan, if there's not enough grease to the pan and saute the carrots and onions until carrots are a dark orange (you want them all the way cooked) and until onions are translucent.  (Go prep your cauliflower while this is cooking.)  Add 1/2 T of garlic chili sauce (or teaspoon, if you don't want the kick!) to your onion carrot mixture and 1 T of coconut aminos. Dump in serving bowl when done.

"Rice" a head of raw cauliflower: Remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like rice.  (I find it much easier to pulverize the cauliflower in several batches.  It's less messy AND I have better control over the consistency.  I like mine to look like large feta cheese crumbles....any smaller and I think it gets too mushy.) I usually set my processor on a 2-3 (out of 6) and pulverize away. 

Add coconut oil to your hot pan and fry that riced cauliflower. This may take about 10 minutes or so. Just stir every couple minutes and add 1T of coconut aminos  and 1T (or teaspoon) of garlic chili sauce. When you think it's done, taste a little bit...if it still tastes cauliflower-y then cook it a little longer until it doesn't taste like much (kinda like rice.) When it's done, dump it in your serving bowl. You're almost done.

Turn down the heat just a bit and scramble those eggs.  Dump into serving bowl and give it a good mix until all the ingredients are well-combined.

It's ready...be prepared that this may disappear way quicker than it just took you to make all of that big heaping pile of fried "rice".

First Dance Class

The first words she spoke at 7:30 this morning were, "When do I get to go to my dance class?"

The Miss Suzanne is teaching her Pre-Primary class, which is a combination of ballet and tap.

What a natural. I say, "strike a pose!" and this is what I get...

This is the look I got when I said, "Okay, I think I got a good one...we're done!" Apparently, she was NOT done posing...

So...I told her we could take a few more, but to make it quick because I was freezing!

And, of course, as with any other monumental day around here, a picture with Lucy was a requirement.

January 5, 2012

Caveman Chili

...or Beanless Chili...whatever you want to call it. Need a sneaky way to add more veggies to your family's diet? This is your recipe.

The inspiration to substitute the veggies for the beans came from this recipe, but I adapted it to fit my family's favorite "Kramer Chili" recipe.  And...they didn't even notice, or at least mention, that it was missing the legumes. In fact, my boys (the big one and the almost 5 year old one) each had two bowl-fulls

2 lbs ground beef
1/2 large onion
1/2 green pepper
1 jalapeno pepper
1 1/2 tsp. garlic powder
1 and 1/2 Tbs. chili powder
2 Tbs. cumin
1 tsp. black pepper
salt, to taste
1 Tbs. cocoa powder
1 large bottle of Vegetable/Tomato juice (46oz)
1 can of tomato paste (6oz)
1 large can of diced tomatoes (28oz)
1 cup beef bone broth (Make your own...I keep them in my freezer in Mason jars)
1lb butternut squash, cubed (Sam's and Costco sells this right now!) or 1-2 sweet potatoes, cubed
1 zucchini, sliced and quartered
In a large pot, brown ground beef. While beef is browning, throw onion, green pepper, and jalapeno in a food process and pulverize. Add the veggies to the pot with meat and let them cook for a few minutes. Add seasonings. Stir in all remaining ingredients (except butternut squash and zucchini...if you're using sweet potatoes instead of squash put it in now since they take longer to cook). Bring to a boil, reduce heat, and simmer for 45 minutes.
Stir in squash and zucchini and allow to cook for 15 more minutes.

We love to eat this topped with red onions and avocado slices.