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cauliflower rice

Kobe Steak and Kimchi Green Beans

Ingredients:

  • 2 habanero peppers
  • 1 head of cauliflower
  • 1 tsp garlic salt
  • 1/4 cup chicken broth
  • 1 tsp olive oil
  • 1/2 red pepper, minced
  • 2 tbsps minced garlic
  • 3 cups green beans
  • 1 tbsp soy sauce
  • 2 tbsps hoison sauce
  • 1 jar Kimchi (about 10-12 oz)
  • 3 thinly cut kobe steaks

Directions:

  1. Chop your head of cauliflower into small florets.  Place into a food processor with the two habanero peppers, and run on high until the consistency of chopped up rice.
  2. Add cauliflower and chicken broth to a large sauce pan, cook until the chicken broth begins to boil
  3. Add salt and pepper to taste
  4. Stir and cook until the liquid has cooked off
  5. While the rice is cooking... Clean the string beans and remove the stems
  6. Put 1 tsp of oil into a large frying pan
  7. Saute the garlic until fragrant and add the red pepper
  8. Once the red pepper has started to get soft, toss in the beans
  9. Add hoison and soy sauce and cover with a lid for about 7 minutes
  10. Remove lid and cook for another 5-10 minutes, or until the beans are to your desired crispness
  11. Then, turn off the heat and toss with the kimchi
  12. At this point, your rice should also be done
  13. Start plating your rice and beans, should be about 3-4 plates depending on appetites
  14. In the frying pan where your beans were, reheat to medium high
  15. One at a time, cook each steak about 1 minute each side to keep the inside pink
  16. Remove steaks from the pan and let rest for 5-10 minutes
  17. Then, put one steak on each plate, or if you are serving four, slice the steaks into slivers and divide between the plates
  18. Enjoy!


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Lamb and Beef Meatballs over Greek Cauliflower Rice

For this meal I borrowed the recipe for Paleo Greek Rice from Primal Desire.  Though I love cauliflower rice as is, Raj has shown me how to make it even more delicious!  I left out the carrots not because I don't like carrots, but because I forgot to buy them at the store.

Ingredients:

Rice:

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  • 1/2 onion
  • 1 head of cauliflower
  • 3 cloves of garlic
  • 1 cup chicken broth
  • 1/4 cup chopped parsley
  • 2 tablespoons lemon juice
  • Zest of 1/2 a lemon
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic salt
  • 1/2 teaspoon black pepper
  • 1 diced green onion
  • olive oil

Meatballs:

  • 2/3 lb ground lamb
  • 2/3 lb ground beef
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/2 onion
  • 1 orange pepper
  • 1 16 oz can tomato sauce
  • 1 4 oz can tomato paste
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • olive oil

Directions:

  1. In a large sauce pan, heat up 1-2 teaspoons of olive oil.  Add your onions and cook until fragrant.  (My roommate thought it smelt like "tuna", so I guess that was fragrant enough.)  
  2. Chop your head of cauliflower into small florets.  Place into a food processor and run on high until the consistency of chopped up rice.
  3. Add cauliflower and chicken broth to the onions, cook until the chicken broth begins to boil
  4. Add parsley, lemon juice, zest, oregano, salt, and pepper
  5. Stir and cook until the liquid has cooked off
  6. After it's done cooking, add the green onion, but while it's cooking, let's make the meatballs!
  7. Using your hands mix together your two meats, fresh parsley, 1/2 teaspoon dried parsley, 1 teaspoon dried oregano, and 1/2 teaspoon garlic
  8. Take a large spoonful(about 2 tablespoons) and roll between your hands until it forms a ball
  9. Continue until you have about 30 meatballs
  10. Heat up a large frying pan or cast iron with about 1 teaspoon of olive oil
  11. Chop your onion into large chunks and add to the pan
  12. Cook until fragrant (Or smelling like tuna?)
  13. Add the meatballs to the pan and flip them regularly until they start to brown
  14. Cut your orange pepper into large chunks and add to the pan
  15. Cook for another minute or two, and then add the tomato sauce and tomato paste.  (I added almost the whole can of tomato paste because I like my sauce a little sweeter and thicker, but it's totally up to you!)
  16. Sprinkle in the red pepper flakes, 1/2 teaspoon garlic salt, and 1/2 teaspoon oregano
  17. Cover with a lid and allow to simmer for about 15 minutes
  18. By now, your rice should be done, so scoop it into bowls to serve (I did 1 bowl and 3 tupperware containers to save for lunches), top with your meatballs, and Enjoy!
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Shrimp and Chinese Eggplant with "Peanut" Sauce

I used the "peanut" sauce recipe from Sarah Fragoso's Everyday Paleo Thai Cuisine book.  She has created awesome and delicious recipes that make paleo easy and feasible for everyone.

Ingredients:

Peanut Sauce:

  • 3/4 cup roasted almonds
  • 1 cup coconut milk
  • 1.5 tablespoons red curry paste
  • 1 teaspoon tamarind paste
  • 1 teaspoon fish sauce
  • 2 teaspoons honey
  • 1/2 teaspoon garlic salt

Stir Fry:

  • 1 lb de-veined shrimp
  • 1 Chinese eggplant
  • 1 red pepper
  • 1/2 onion
  • 1/4 cup cilantro
  • 1 head of cauliflower
  • 1/4 cup coconut milk 
  • garlic salt
  • Cooking oil of your choice (I prefer coconut oil)

Directions:

Peanut Sauce:

  1. Put your almonds into a food processor and run on high until the almonds are the texture of a thick flour
  2. Place the coconut milk in a small sauce pan over medium heat.  
  3. Lightly stir until the milk starts to simmer, then add the red curry paste
  4. Whisk the paste until the milk turns a nice pink color
  5. Add your almond meal and cook for another 5-7 minutes until the sauce has thickened
  6. Mix in the tamarind, garlic salt, fish sauce and honey and allow to cook for a few more minutes
  7. I amped up the curry paste because I like a nice kick to my "peanut" sauce
  8. Place into a bowl and set aside

Stir-Fry:

  1. Start off by preparing the cauliflower rice
  2. Break cauliflower into florets
  3. Put cauliflower in food processor and run on high until the consistency of rice
  4. Put cauliflower in a saucepan with 1/4 cup water and 1/2 teaspoon garlic salt
  5. Cook on low while you prepare the stir-fry
  6. Cut your shrimp into small bite size pieces.  I dunno about you, but I am still training myself to like shrimp so I don't like to have huge chunks of it in my food :)
  7. Thinly slice your onions and red peppers
  8. I cut my eggplant into small triangular pieces, (also easy to eat bite size pieces as I start to like eggplant more) 
  9. Mince the cilantro, use a little more or a little less than 1/4 cup depending on how much you enjoy cilantro
  10. Heat up your oil in large frying pan
  11. Add the onions to the pan and saute until they are clear and fragrant
  12. Toss in the shrimp and eggplant and continue to cook until the shrimp start turning opaque white
  13. Add the red peppers, cilantro, and coconut milk and cover with a lid
  14. By now your rice should be ready, so scoop it out into four bowls(or if you are like me 1 bowl and 3 Tupperware dishes) 
  15. Now take your bowl of peanut sauce from earlier and add it to your stir-fry
  16. Stir and cover with the lid for another 3-5 minutes
  17. Scoop the shrimp mixture over your cauliflower rice and enjoy!



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Orange Beef and String Beans

Ingredients:

  • 1 1/2 lb flat iron steak
  • 6 scallions 
  • 2 tsps ginger
  • 4 tsps garlic
  • 2 eggs whisked
  • 1 cup soy sauce
  • 3/4 cup potato starch
  • 1 orange -- zest and juice (Some oranges are more difficult than others, but I would shoot for about 1 1/2 tbsp zest and 1/2 cup juice)
  • 2 heads of cauliflower
  • 1/4 cup water
  • 1/4 cup coconut milk 
  • 1 tsp salt
  • 3 cups string beans
  • 7 tbsps cooking oil (Normally I would use coconut oil, but I only had peanut oil available for this instance)

Directions:

  1. Cut your steak into small quarter inch slices
  2. Place slices into large ziplock bag
  3. Add soy sauce, 1 tsp ginger, 2 tsps garlic, whisked eggs and potato starch 
  4. Place the rest of the ginger and garlic in a bowl
  5. Cut the dark green leafy parts of the scallion into 2 inch slices and add to the bowl
  6. Mince the remaining light green and white parts of the scallion
  7. Add half of the minced scallions to the bowl and half to your ziplock bag
  8. Finally, add the zest and juice to the marinade 
  9. Seal your ziplock bag and use your hands to make sure that the meat is entirely coated with all the marinade
  10. Set aside for at least 30 minutes.
  11. Cut your cauliflower into florets and place into a food processor
  12. Pulse until they are the consistency of rice
  13. Add the cauliflower to a large pot
  14. Add 1/4 cup water, 1/4 cup coconut oil, 1 tsp salt
  15. Cover with a lid and simmer on low for about 20 minutes while you prepare the rest of the meal
  16. Put 1 tbsp cooking oil into a wok
  17. Add the bowl full of scallions, ginger, and garlic
  18. Stir until fragrant
  19. Add the string beans and cook for about 10 minutes, or until the beans are tender
  20. Remove from the wok
  21. (By now, assuming your steak has marinaded sufficiently)Add 3 tbsps cooking oil to the wok
  22. Using a fork, add the steak to the hot oil (try not to allow too much excess liquid)
  23. Cook steak until lightly browned
  24. Remove and place onto a paper towel to drain some of the oil
  25. Repeat the process with the second half of the steak
  26. Now add all of the ingredients back into the wok (beans and steak)
  27. Push the food to the edges of the pan so there is a hole in the middle (looks like a donut)
  28. Pour the remaining marinade into that hole.
  29. Wait until the sauce is boiling and thickened a bit, and then stir it into the dish
  30. Scoop out some cauliflower rice, place the steak and beans on top, and enjoy!
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