This is a simple and quick side dish that can be modified to suit your taste. This is my basic recipe.
Ingredients:
I Head of Cabbage (Quartered and cut into chunks)
I Medium Onion (Quartered and sliced)
3 Heads of Garlic (Minced)
4 Tablespoons of Coconut Oil
1/2 tsp Turmeric
1 TBS Curry
1/4 tsp Ground Cloves
1 tsp Cumin
Sea Salt and Cracked Black Pepper to taste (approx 1/2 tsp salt and 1tsp pepper)
Coconut milk
Method:
In a large saute pan over med heat, place the coconut oil, onions, and garlic.
Cook for a few minutes, until the onions become a little translucent and be sure not to burn the garlic.
Add cabbage and spices; give it a good stir to combine the ingredients. Let cook, continuing to stir every few minutes for about 5 minutes.
Once the cabbage has softened a bit add the coconut milk. The amount is optional. Normally I use anywhere from 1/2 cup-1 cup, depending on if I want it to be soupy or not. I would say use less at first add add a little more if you decide it is not enough.
Once the coconut milk combines with the cabbage and spices and thickens just a bit, you are ready to eat!
Here are a few modifications:
Mix in large jumbo shrimp and 2 TBS raisins for a complete meal.
Serve alongside sauteed chicken breasts with steamed veggies.
Scramble up some sausage and throw it into the mix, add diced hot peppers for a kick (or fennel for a unique flavor!).
Use prime beef chunks, red and green pepper slices, and fennel.
*****These dishes beg for a "rice" of sorts.....check out fried f'rice....it is made with cauliflower and is absolutely delicious!!!
Showing posts with label Vegetables and Fruits. Show all posts
Showing posts with label Vegetables and Fruits. Show all posts
Sunday, October 4, 2009
Good Morning Sunshine!
This is a complete, super delicious, really healthy, ridiculously easy meal that is perfect for anytime of the day.
Ingredients:
1 Small Zucchini
1 Small Onion
1 Medium Tomato
10 Fresh Green Beans, snapped in half (be sure to take the gross vein thing out of the backside)
1 Small Can Green Olives (or any variety you prefer)
3-6 Eggs (3= 1 srvg, 6= 2srvg; preferably organic and free range; I use a brand with Omega 3)
1 tsp Garlic Powder (or 2 cloves minced)
Cracked Black Pepper (to taste)
Method:
In a non-stick skillet, place zucchini and onion; let cook for about 3 minutes over med-hi heat.
Add the tomatoes and green beans; season with garlic and pepper; continue on med-hi for another 3 minutes or until vegetables begin to turn a nice golden brown (be sure not to get the too brown!)
Add the can olives and continue to cook for about a minute or until heated though.
Set aside in a large bowl (I placed mine in the microwave to keep too much heat from escaping.)
In the same pan, place 3 eggs and poach. (Basically this means to leave the eggs alone, place a lid on the pan and cook for about 3 minutes, or until the yolk reaches your liking).
Repeat egg process if you are making this for 2 people. If not, you can store and use the veggies later, or if you are really famished, eat them all right then.
Serve, plating the vegetables first and then lay the poached eggs over top.
ENJOY!
Ingredients:
1 Small Zucchini
1 Small Onion
1 Medium Tomato
10 Fresh Green Beans, snapped in half (be sure to take the gross vein thing out of the backside)
1 Small Can Green Olives (or any variety you prefer)
3-6 Eggs (3= 1 srvg, 6= 2srvg; preferably organic and free range; I use a brand with Omega 3)
1 tsp Garlic Powder (or 2 cloves minced)
Cracked Black Pepper (to taste)
Method:
In a non-stick skillet, place zucchini and onion; let cook for about 3 minutes over med-hi heat.
Add the tomatoes and green beans; season with garlic and pepper; continue on med-hi for another 3 minutes or until vegetables begin to turn a nice golden brown (be sure not to get the too brown!)
Add the can olives and continue to cook for about a minute or until heated though.
Set aside in a large bowl (I placed mine in the microwave to keep too much heat from escaping.)
In the same pan, place 3 eggs and poach. (Basically this means to leave the eggs alone, place a lid on the pan and cook for about 3 minutes, or until the yolk reaches your liking).
Repeat egg process if you are making this for 2 people. If not, you can store and use the veggies later, or if you are really famished, eat them all right then.
Serve, plating the vegetables first and then lay the poached eggs over top.
ENJOY!
Butternut Squash
This is one of my favorite vegetables. I even got Husband loving it last fall and winter. You may also use pumpkin for this recipe. If you so choose, you may have to throw the pumpkin on the ground to break it open. That is my favorite method, anyway.
Ingredients:
Nice sized Whole Butternut Squash (or if you can find them cubed at the gro sto, those work too)
Coconut Oil
Sea Salt
Cracked Black Pepper
Cayenne Pepper
Marjoram
Cinnamon
Cardamom
Cumin
Ginger
Tin Foil
9x13 Baking Pan
Method:
Pre-heat the oven to 400 degrees,
Line the backing pan with foil.
Cut the squash in half lengthwise and scoop out the seeds and place inside pan, fleshy part up.
Smear a good amount of coconut oil on the fleshy top and season liberally. If you want to add some spices or take some out, please go ahead. The squash picks up flavor rather well, so if you have another combination, try it out. I like to have an exotic taste to mine, so I mix a lot of unexpected flavors together.
***If you happen to find the pre-cut cubes, I recommend placing them, along with the oil and spices, in a large mixing bowl making sure each piece is coated well and them placing them in the pan.
Once the oven is ready, pop in it for 60 minutes.
When it is done, allow to cool for several minutes until the skin is palatable to your hands and you are able to handle it.
Scoop out the flesh and place it in a container (it will resemble mashed potatoes)
OR
You can cut into cubes...
EITHER WAY.....
You will have to remove the skin. If you allow it to cool a bit, it firms up and is easier to remove than if you do it when it is too hot. Personal experience.
This is great for Post WOD, as a side, or as a base for a meal. It keeps well in the fridge and is great for making large batches ahead of time.
ENJOY!
Ingredients:
Nice sized Whole Butternut Squash (or if you can find them cubed at the gro sto, those work too)
Coconut Oil
Sea Salt
Cracked Black Pepper
Cayenne Pepper
Marjoram
Cinnamon
Cardamom
Cumin
Ginger
Tin Foil
9x13 Baking Pan
Method:
Pre-heat the oven to 400 degrees,
Line the backing pan with foil.
Cut the squash in half lengthwise and scoop out the seeds and place inside pan, fleshy part up.
Smear a good amount of coconut oil on the fleshy top and season liberally. If you want to add some spices or take some out, please go ahead. The squash picks up flavor rather well, so if you have another combination, try it out. I like to have an exotic taste to mine, so I mix a lot of unexpected flavors together.
***If you happen to find the pre-cut cubes, I recommend placing them, along with the oil and spices, in a large mixing bowl making sure each piece is coated well and them placing them in the pan.
Once the oven is ready, pop in it for 60 minutes.
When it is done, allow to cool for several minutes until the skin is palatable to your hands and you are able to handle it.
Scoop out the flesh and place it in a container (it will resemble mashed potatoes)
OR
You can cut into cubes...
EITHER WAY.....
You will have to remove the skin. If you allow it to cool a bit, it firms up and is easier to remove than if you do it when it is too hot. Personal experience.
This is great for Post WOD, as a side, or as a base for a meal. It keeps well in the fridge and is great for making large batches ahead of time.
ENJOY!
Beef al Fresco
This is a dish I threw together the other night. It turned out really great and made plenty for left overs that I ate off of for a full day and a half. It could probably serve 4 people nicely if you are cooking for more than yourself or one other person and aren't too concerned with left overs.
Ingredients:
1 lb Lean Ground Beef (preferably grass fed beef)
1/2 lb Okra cut into halves or thirds...you want large pieces, not slices
1 Large Onion (any variety you like; quartered and sliced)
1 Green Bell Pepper cored and sliced into 1/2 inch pieces
6 Cloves of Garlic (minced)
1 Head of Cauliflower
1 Small Jar Black Olives (sliced or whole and pitted...up to you; just be sure to drain them)
1 Jar Quality Pasta Sauce (Only with whole ingredients listed....SUGAR better not be on that list!)
6 TBS Coconut Oil divided into 4T and 2T
Cracked Black Pepper (to taste)
1/4 tsp Ground Cloves
Method:
Chop all veggies. Place okra and bell pepper in a bowl and set aside. Set aside 1/2 the garlic.
Run the cauliflower through the food processor (or blender if you don't have a food processor) and pulse until the consistency resembles couscous and set aside. You may find it easier to do this in small batches. As you finish each batch place in a large bowl until you are ready to cook it.
****You can cook this (the cauliflower) ahead of time as well and then just reheat it, either in the microwave if you make it way in advance and it has spent some time in the fridge, or if you made it just before the rest of the dish, it will warm back up when topped.
READY TO START COOKING!
In a large saute pan over medium-hi heat, place the coconut oil.
Add 1/2 of the garlic and the onion, and season with black pepper. Cook for about 3 minutes or until the onion is slightly translucent.
Add in okra and bell peppers and incorporate. Allow flavors to meld for about 1 minute.
Add the ground beef and ground cloves. This is an unusual spice to add but flavors meat wonderfully.
Allow meat to cook until it is just about done, about 4 minutes.
WHILE THE MEAT IS COOKING.......
In a skillet or frying pan on Medium, place 2 TBS coconut oil, the rest of the garlic, and your cauliflower. Cook until just starting to brown, about 4 minutes. Don't burn it, you just want it to be a little soft. When it is done, just set it aside.
BACK TO THE SAUTE PAN.......
When the meat is just about done, add the entire jar of sauce and incorporate.
Add the olives and incorporate.
Turn the heat to low and let simmer for about 2 minutes, just so everything gets good and hot.
Plate the cauliflower first and top it with the meat and vegetable mixture. Eat.
Ingredients:
1 lb Lean Ground Beef (preferably grass fed beef)
1/2 lb Okra cut into halves or thirds...you want large pieces, not slices
1 Large Onion (any variety you like; quartered and sliced)
1 Green Bell Pepper cored and sliced into 1/2 inch pieces
6 Cloves of Garlic (minced)
1 Head of Cauliflower
1 Small Jar Black Olives (sliced or whole and pitted...up to you; just be sure to drain them)
1 Jar Quality Pasta Sauce (Only with whole ingredients listed....SUGAR better not be on that list!)
6 TBS Coconut Oil divided into 4T and 2T
Cracked Black Pepper (to taste)
1/4 tsp Ground Cloves
Method:
Chop all veggies. Place okra and bell pepper in a bowl and set aside. Set aside 1/2 the garlic.
Run the cauliflower through the food processor (or blender if you don't have a food processor) and pulse until the consistency resembles couscous and set aside. You may find it easier to do this in small batches. As you finish each batch place in a large bowl until you are ready to cook it.
****You can cook this (the cauliflower) ahead of time as well and then just reheat it, either in the microwave if you make it way in advance and it has spent some time in the fridge, or if you made it just before the rest of the dish, it will warm back up when topped.
READY TO START COOKING!
In a large saute pan over medium-hi heat, place the coconut oil.
 |
 |
| Just use half! Put the other half aside! |
Add in okra and bell peppers and incorporate. Allow flavors to meld for about 1 minute.
Add the ground beef and ground cloves. This is an unusual spice to add but flavors meat wonderfully.
Allow meat to cook until it is just about done, about 4 minutes.
WHILE THE MEAT IS COOKING.......
In a skillet or frying pan on Medium, place 2 TBS coconut oil, the rest of the garlic, and your cauliflower. Cook until just starting to brown, about 4 minutes. Don't burn it, you just want it to be a little soft. When it is done, just set it aside.
 |
| CAULIFLOWER!!!! |
BACK TO THE SAUTE PAN.......
When the meat is just about done, add the entire jar of sauce and incorporate.
Add the olives and incorporate.
Turn the heat to low and let simmer for about 2 minutes, just so everything gets good and hot.
Plate the cauliflower first and top it with the meat and vegetable mixture. Eat.
|
| TA-DAAAA! |
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