Look at how adorable I am. You can’t *possibly* do homework instead of cuddling me.
Paleo Pineapple Fried Rice
This meal was fantastic, and I was super happy I didn’t have to share with the DH. As written, this recipe makes enough for 1 dinner.
gluten-free, paleo
Paleo Pineapple Fried Rice
1/4 head cauliflower
2 ounces bacon
1 small carrot
1.5 chicken thighs
1/2 c. pineapple chunks in a little juice
2 cloves garlic
1/2 habanero
1 Tbsp. fish sauce
1 Tbsp. coconut aminos
2 tsp. lime juice
2 tsp. sambal olek
1 egg
First, prep your cauliflower by coring and chopping finely or running through your food processor to make rice-sized bits.
Brown the bacon over medium. While the bacon is browning, dice the carrot, mince the garlic, mince the habanero, and chop the chicken thighs.
When the bacon is browned, remove to a paper towel to drain. Pour off all but a Tablespoon of the fat and reserve.
Kick the heat up to medium-high, add the carrot and chicken to the pan, and sauté until just browned.
Add the pineapple, garlic and habanero. Sauté 1 – 2 minutes.
Add the cauliflower and sauté until half-softened.
Add the fish sauce, coconut aminos, lime juice and sambal olek.
Cook, stirring frequently, until the rice is soft and the pineapple is browned in spots.
Remove to a bowl. Add the reserved bacon fat to the pan and crack the egg in.
Let sit a minute (until half firm), and then start stirring. Cook until done.
Top the rice with the egg and bacon and enjoy.
Serves 1
April 1, 2016
Mmmm. Soup dumplings.
March 31, 2016
Morning commute.
March 30, 2016
March 29, 2016
March 28, 2016
Giving my brain a little rest by messing with pictures during lunch.
March 27, 2016
Bacon Scallops with Jicama Risotto
This was a surprisingly satisfying dinner. I had no idea what to expect from the jicama risotto, but it was good – the jicama had a really mild taste (mostly tasted like the broth I used), and served as a nice “starchy” base for my veggies, fat and decadent seafood.
Gluten-free, paleo
Bacon Scallops with Jicama Risotto
Loosely based on Grain-free Bacon and Shrimp Risotto by Healthful Pursuit
1 jicama
2 – 4 ounces bacon
1/2 c. bone broth
1 bunch broccolini
1 shallot
Scallops (6 – 10 per person)
Kosher salt
White pepper
Black pepper
First, prep your jicama. Peel [I used a knife because my peeler wasn’t cutting it (ha)], and cut into large pieces. Feed through the shredder disk of your food processor. If you want smaller “rice” bits, pulse a couple times with the cutting blade.
In a large pan (I used my wok), heat the broth over medium-high. Add the jicama and cook, stirring frequently, 10 minutes or so – until the broth evaporates. Hit with salt & white pepper a couple times during cooking to season.
While the “risotto” is working, brown the bacon and set aside. While the bacon is working, chop the broccolini and thinly slice the shallot. When the bacon is done and you have removed it from the pan, halve the fat leftover, kick the heat to medium-high, add the broccolini, and sauté 5 – 6 minutes, or until the broccolini starts to look a bit softened. Add the shallot, hit with salt & pepper, and sauté, stirring frequently, until the broccolini is softened and the shallots start to brown (about 10 minutes).
When the broccolini is finished, remove and add the rest of the fat to the pan. Salt & pepper the scallops and cook over medium-high until just firm, flipping once during cooking to get a nice sear on both sides. Scallops take 3 – 5 minutes to cook through.
To serve, top the risotto with the broccolini and scallops and top with crumbled bacon.
Serves 2 for dinner
March 26, 2016
