Mushroom Risotto made with cauliflower rice

This is a delicious, rich and flavorful dish that will have you amazed that it is made with cauliflower rice. It uses only simple ingredients and is a breeze to make.

Ingredients:

4 cups riced cauliflower (use a food processor or do a wet chop in a high powered blender)

1 tablespoon avocado oil

1/2 cup chopped onion

2 cloved garlic, minced

1 cup chopped mushrooms (more if desired)

1 tablespoon butter

2 cups chicken or beef stock

1/2 cup parmesan cheese

1/4-1/2 cup organic heavy cream

sea salt and black pepper to taste

Instructions:

Sautee the onions over medium heat in the avocado oil until soften and translucent (3-4 minutes). Add garlic and saute for another minute. Add mushrooms, butter, about 1 teaspoon sea salt and 1/4 tsp black pepper, stir and let sautee another minute or two.

Add chicken or beef stock and cook until the flavors are incorporated, most of the liquid is reduced and the cauliflower is at the desired consistency (12-18 minutes). Add 1/4 – 1/2 cup heavy cream and 1/2 cup parmesan cheese. Adjust seasonings if desired.

Grilled Cabbage

Cabbage is a most amazing vegetable.  It is loaded with nutrition and is super versatile.  It can even satisfy meat eaters as it eats like a meat when done this way.

Grilled Cabbage:

Remove outer leaves (see above) 

Cut cabbage into fourths (keeping the core in tact)

Grill over high heat until well charred (especially on the rounded side), flipping fairy frequently.  If on a griddle, use a dome to accelerate cooking, if using a grill, close the lid.  

This will take a little while so let it almost finish before starting the rest of your meal.  (Use a fork to check tenderness of the underneath layers.  

When finished, take off the outer charred leaf and top with grass fed butter and Maldon salt (or coarse sea salt) and crushed black pepper

Optional Fried Cabbage Leaves:

I normally don’t deep fry anything but this is a special treat and when you use the right oil, and eat it in moderation, it is a fabulous treat.  Be careful with the oil because when you first put the cabbage in it will spatter because of the water content.  (see pic below)

Wash the outside of the cabbage

Remove outer leaves

Deep fry in 2 inches of avocado oil

Eat as an appetizer or save to crumble on salad

Veggie, Quinoa salad Bowl with Asian Vinaigrette

For the bowl (feel free to swap or add any ingredients.  It can be your personal masterpiece.  This is a great way to get some raw veggies in your diet and use up veggies so that they don’t go to waste. This makes for a beautiful, colorful and interesting presentation and it tastes amazing.

Shown here with the items below and organic chopped mango on the side

Salad:

Chopped lettuce and kale on the bottom (from my container garden)

Cooked organic chicken

Cooked quinoa

Sliced organic bell pepper

Sliced cucumber

Sprouts (home grown with a sprouting lid)

Black olives

Sliced green onions

Asian Vinaigrette:

1/4 cup olive oil

2 teaspoons sesame oil

1 tablespoon apple cider vinegar

Juice of 1 lime

2 tablespoons coconut aminos (or organic Tamari or fish sauce)

1/4 teaspoon salt

Pinch of black pepper

Optional- 1/4 – 1/2 teaspoon chili paste (I used sambal olek)

Place everything in a bowl and drizzle with vinaigrette.

Tortilla Espanola (spanish omelet)

Core Plan

Serves 2-4

This is a tasty dish that can be made for breakfast, lunch or dinner. It is a great way to use up potatoes and you should always have eggs on hand. It is super simple to make and tastes amazing. The smoked paprika gives it a unique flavor.

1 tablespoon avocado oil
2 large organic red potatoes, peeled and thinly sliced
Sea salt and pepper to taste
¼ teaspoon smoked paprika, or to taste
1/4 – 1/2 cup sweet  onion, thinly sliced
6 free range eggs
1 teaspoon avocado oil
1 bunch fresh parsley, coarsely chopped (optional)

Preheat an oven to 350 degrees

In an ovenproof skillet (I use cast iron) over medium heat, heat 1 tablespoon of avocado oil and place the potatoes into the hot oil. Season with salt and pepper, and sprinkle with smoked paprika. Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to get soft, about 8 minutes. Add the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. Take the skillet off the heat, and allow to cool for about 5 minutes.

Beat the eggs in a large bowl. Stir in the parsley, add the potato-onion mixture, and combine.

If the skillet is dry, heat another tablespoon of avocado oil on medium heat then pour in the egg-potato mixture into the hot skillet. Reduce heat to medium-low, to let the mixture set a bit. 

Take the skillet off the burner and put into the preheated oven, and bake until the top is golden brown, about 5 minutes. A toothpick inserted into the center should come out clean. Cut into pie-shaped pieces, and serve hot.


Kerala Chicken/potato curry

Core Plan

Serves 6

This is a dish that originates from the southern region of India and hinges on an amazing array of spices.  It is worth the work to toast the whole spices and grind them to increase the pop of the flavors.  Adjust the spice accordingly. (For me, the heat of the chilis only enhances the dish).

3-4 lbs organic bone-in, skin-on chicken thighs

10 organic baby new potatoes

1 can full fat coconut milk

1/4 cup apple cider vinegar

Rub (ideally use the whole spices, toast them and grind them.  If you are unable to find them, use ground) 

2 tablespoons whole fennel seeds (1 1/2 tablespoons ground)

10 green cardamom pods (1/2 tsp ground)

6 whole cloves (3/4 teaspoon ground))

1 cinnamon stick, broken in half (1 teaspoon ground)

Marinade

1 medium onion, thinly sliced (about 2 cups)

2 serrano chiles, stems removed and cut in half lengthwise

8 cloves garlic, pressed or minced

2 inch piece of ginger, minced or microplaned

2 tablespoons ground coriander

2 teaspoons ground turmeric

2 tablespoons paprika

1/8 – 1/4 teaspoon cayenne pepper

12 fresh curry leaves OR zest of one lime OR 6 fresh bay leaves 

Finishing Ingredients

2 tablespoons coconut oil

2 shallots, thinly sliced

2 teaspoons whole mustard seeds

2-4 dried red chilies (I used Thai bird eye chilies)

Instructions

Separate the chicken thigh from the bone and cut each piece in half.  Leave whatever meat is left on the bone and transfer the bones and the thighs into a large dutch oven.  

Prepare the rub by putting the fennel seeds, cardamom pods, whole cloves and cinnamon stick in a small skillet.  Cook over medium heat while stirring about a minute or until just fragrant. Remove from the heat and let cool.  Once cool, process in a spice grinder or coffee grinder until a course powder forms (this may take 30-40 seconds).  Add the rub to the chicken and massage it over all of the pieces.  

Prepare the marinade by adding the onion, Serrano chiles, garlic, ginger, coriander, paprika, turmeric and curry leaves or lime zest or bay leaves to the pot and combining well until the chicken is evenly coated. Cover and chill at least 30 minutes or 12 hours.

Remove the chicken from the refrigerator and let stand at room temp for 30 minutes to an hour based on how long you kept it in the refrigerator.  

Cut the potatoes in half and place them around pot and between chicken pieces.  Pour in about 1/2 cup of water and place over low heat about 40 minutes, stirring every 10 minutes or so.  As it starts to cook, the chicken will release moisture and juices should start to rise.  Once the chicken and potatoes are tender, add the coconut milk and vinegar.  Bring to a simmer and cook until chicken easily pulls away from the bone, about 10-20 minutes.  Remove from the heat.  Fish out the bones and scrape off the meat if you wish before serving or simply leave them in the pot.

Prepare the finishing ingredients by heating the coconut oil in a skillet over medium heat until hot.  Add shallots and cook, stirring often until slightly browned (4-5 minutes), Stir in mustard seeds and curry leaves or lime zest and dried red chilies.  Stir constantly and cook until the mustard seeds start to pop.  Take about 1/4 cup of the liquid from the pot of chicken and pour it into the skillet to get all of the bits out of the skillet and pour it all back into the chicken pot.  Season with salt to taste.

Serve with brown rice or cauliflower rice.

Recipe inspired by Kerala Chicken Curry recipe in Southern Living April 2021