Stir Fry over Garlic Mashed Cauli
Apr 21 2016
Stir Fry over Garlic Mashed Cauli GARLIC MASHED CAULI: 2 lb Cauliflower (1 very large head), 7-8 cups chopped 1 Tbsp plain rice or almond milk 1/2 tsp ghee, optional 1 1/4 - 1 1/2 tsp garlic powder 1/2 cup white beans such as canned, navy beans, rinsed well using a strainer and drained on a paper towel. In a 4f-qt pot, cook the cauliflower in 5 cups of water, covered , about 10 minutes, until very soft. Drain with a colander. Into a blender, put cauliflower with the milk, salt, garlic powder and ghee, if using blender blend on low speed 15 seconds. Scrape side of blender push cauliflower down and blend low again. Repeat as follow. Once cauliflower is coarsely ground add beans and blend on low speed just until smooth, but not creamy. STIR-FRY: 3 Boneless, Skinless chicken breasts, sliced in 1/2 “by 2” strips 3 Tbsp olive oil, divided: 2 Tbsp + 1 Tbsp 4 cloves garlic, chopped, divided: 2 cloves + 2 Cloves 1 Tbsp water 3/4 tsp sea salt 1/4 tsp dried oregano 1/4 tsp dried thyme 1/4 tsp coriander 1/8 tsp white pepper 1 medium yam, peeled and chopped into 1” pieces
Summer Salad
Apr 21 2016
Summer Salad Cucumber, Dill & Red Onion From Eating Clean by Lisa Allen 1 red onion, sliced very thin 2 cucumbers, peeled and sliced paper thin (seeded if preferred) 3 tablespoons rice vinegar Sea salt and pepper to taste ΒΌ cup fresh dill In mixing bowl, combine onion and cucumbers. Add rice vinegar, salt and pepper. Toss well. Cover and refrigerate 30-60 minutes. Remove from refrigerator and transfer to serving dish. Sprinkle with fresh dill and serve.
Tahini Sauce (aka “Saucy Sauce”)
Apr 21 2016
Tahini Sauce 4-6 oz Tamari (or to taste) 5 oz Lemon Juice 5 heaping Tablespoons Tahini 1 1/2 cups Olive oil 1 1/4 teaspoon Dill 1 Clove garlic, crushed (yeah, right - go for 3-4 cloves!) Blend all ingredients except oil in blender. Drizzle in oil a little at a time (you know me - I just toss it all in together - doesn’t seem to matter too much). You can fiddle with amounts to get the taste you like! We keep this in the container with a pour spout in the fridge for about two weeks. It goes great on grains, vegetables, and about anything else.
Three Bean Salad
Apr 21 2016
THREE-BEAN SALAD 1 1/2 cups frozen shelled edamame (8 oz) 1/4 cup olive oil 1 teaspoon ground cumin 1 (15-oz) can black beans, drained and rinsed 1 (15-oz) can black-eyed peas, drained and rinsed 1/2 cup chopped red onion 2 cups thinly sliced celery 2 tablespoons fresh lime juice 1/2 cup chopped fresh cilantro 1 teaspoon finely chopped garlic 1 1/2 teaspoons salt 1/4 teaspoon black pepper Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking. Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl. Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend. Gourmet March 2007
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