Saturday, April 28, 2012

Cauliflower! Really, it's good!

Mmmmmm

Wow. I do not like cauliflower. I can tolerate it but it isn't something that I have never looked forward to eating. Last night I made Michelle Vieux's Braised Cauliflower with dinner and it is DELICIOUS. So delicious that the photo is actually of my breakfast this morning. I woke up, went right to the fridge, cooked up some eggs that would compliment the cauliflower that I'm having for breakfast! 

Michelle's full cooking video can be found in the CrossFit Journal. She goes through cooking the entire dish step by step and it only takes about 5 minutes. Below is my version of her dish. Did I mention that it is delicious?

In skillet, melt come coconut oil on med heat (enough to cover the bottom of the pan).
While that is heating, cut up head of cauliflower into bite size pieces. 
Add garlic to skillet and any herbs. I chose rosemary, oregano, and basil (from our garden!!!).
Once the herbs start crackling, you know the skillet is hot enough.
Add cauliflower and spread out to cover bottom of pan. Leave it alone for a few minutes.
When you think the cauliflower might be sticking (slightly burning) on the bottom of the skillet, flip it, and leave it alone again. 
The herbs will begin to look like they are burning and stick to the bottom of the pan (this is what you want). 
Once both sides of cauliflower have been seared, pour in some tomato juice (try to find sugar free tomato juice). You want just enough tomato juice to cover the bottom of the pan and maybe go 1/4 of the way up the cauliflower. 
Stir cauliflower until it is covered while loosening the bits of herbs.
Cook until tomato juice starts to thicken. 
Serve and enjoy! 


Thursday, April 26, 2012

Wednesday, April 25, 2012

Stuffed Poblano Peppers

This was awesome, quick, and easy. In the morning, my paleo hubby put a few chicken breasts in the crock pot on low and we let them cook all day. He put in some spices and chicken broth but I honestly think you could just add water and they'd be good. You just want tender shredded chicken. That evening, I cut up half an onion, an orange bell pepper, and mushrooms and added them to a hot skillet with garlic and coconut oil. I also seasoned them with chile ancho powder. In a separate skillet, I cooked two slices of center cut, nitrate free bacon. While those were cooking on the stove, I shredded the chicken. I took two poblano peppers, cut them in half (length wise), removed all seeds, and began stuffing them with my veggies, chicken, and bacon mixture. Then I put them in the oven at 350 degrees for 20 minutes. When they came out, I topped them with scallions and cilantro. I served it with homemade guacamole, salsa, and a spinach salad. This was quick, easy, and yummy. We will be doing this again soon. :)

Tuesday, April 24, 2012

Made guacamole for breakfast

And it was so good, I'll probably do it again later this week!
2 avocados
1 lime (juice)
1 tomato
1/2 small red onion
1 tps garlic
tons of cilantro!
salt and pepper

Friday, April 20, 2012

TGIF

Nom nom nom! Happy Friday, make it a good one!

Thursday, April 12, 2012

Thanks, Rose!

Rose brought me fresh kale from her garden. Best neighbor ever!