Tuesday, February 26, 2013

Try This!

Photo credit: CHOW

This is one of the most healthy, delicious and versatile dishes in my no-oven arsenal. It's easy to prepare and adjust based on what you have.  Try it and I promise* you'll agree.
Foundation Ingredients:
1 bag frozen cauliflower (cooked & mashed to make the "rice")

Main Ingredients:
1 can coconut milk
1 tsp. curry powder or paste
1 tsp. red pepper flakes
1 tsp. garlic
1 cup sliced red onions
2 cups protein: Cubed chicken breasts, beans (garbanzo are good), shrimp

Fluff Ingredients: 
Bean sprouts
Sliced peppers (red, orange, green, chili or hotter varieties if you're brave)
Grated carrot
Grated cabbage
Cinnamon, coriander, mustard seed or cumin (I like the curry powder/red pepper flake combo best, but to each their own.)
Cilantro (I don't encourage the use of cilantro if there is even a remote chance that I'll be coming over for dinner. But I'll assume some of you weirdos like it.)
1 tsp. soy sauce
Diced tomatoes

Serves 4. Prep time: Approximately 20 minutes. Calories per serving: Approximately 250.

Brown the cubed chicken in a saucepan with 1 tbsp. coconut oil, sliced onion and garlic. If you choose a harder vegetable, like peppers, saute them for a few minutes as well.  Then add the other main ingredients and whatever fluff you like.  Let simmer for about 15 minutes while you cook the cauliflower separately.  When cauliflower is cooked, set aside to cool for a bit before mashing into a rice-like consistency.

The possibilities are endless.  The best thing about this "recipe" is that it's just a guideline. I love dishes I can alter based on what I have or how much time I feel like investing.  Play around with it a little to find the best combinations or change the flavor completely by substituting different spices. From my kitchen to yours, you gotta try this!

*I don't promise.  Maybe you hate curry.  How should I know what you like?