Monthly Archives: June 2015

“Rice” Bowls with Chicken and Slawcamole

IMG_20150630_201050785_HDRIn my pantry:

  • 1 L boneless, skinless chicken breast
  • 1 M head cauliflower (3-4c processed to “rice”)
  • 3 c shredded cabbage
  • 1 M avocado
  • 1.5 c sliced onion (+1 TBSP minced)
  • 2 TBSP frozen corn kernals
  • .5 c yellow bell pepper, sliced thin
  • 4-6 cloves garlic
  • 1 S-M jalapeno, minced
  • 1/2-1 c cilantro
  • 1/2 c diced tomatoes
  • 1/2-1 c chicken stock
  • 1.5 TBSP olive oil
  • 1 lime
  • 1 tsp balsamic vinegar
  • chili powder, cumin, paprika to taste
  • 1/2 tsp turmeric
  • pinch asafoetida
  • sea salt to taste

Let’s begin with the Slawcamole (thusly named because it is as though coleslaw and guacamole got together and had the most deliciou… er, beautiful baby). Avocados are a good fat, and Cabbage is a cruciferous king — together with fresh garlic, cilantro, jalapeno, and lime, they create the ultimate in gastric royalty. I wobbled gleefully on that fine line between mincing and slicing for this: reassure yourself that there’s no wrong way to cut the cabbage. Set aside.

Untitled-2In a food processor, throw in the innards of one avocado, 2-3 cloves of garlic (depending on their size; ultimately you want what will be the equivalent of about a TBSP of minced garlic), 1/4c cilantro (stems are fine), about 1 TBSP of minced jalapeno, the juice of 1/2 a lime, a tiny dash of asafoetida, and a sprinkle of sea salt. Puree that mess then fold it in with the cabbage. Cover and refrigerate until 10-15m before dinner.

Cut up your chicken and mix the pieces with cumin, chili powder, and paprika. Refrigerate.

Wash the food processor then turn your cauliflower into 3-4 c of “rice.” Set aside.

In a M-L pan, brown 4 tsp minced garlic, 1 TBSP each minced onion and jalapeno over ML heat for 5 minutes, then dial the stove to M and add cumin, chili powder, turmeric, paprika, and asafoetida. After about 30 seconds, add the tomatoes and cook for another minute or so. Add “rice” and stock; bring to a low boil, toss in corn, then reduce heat to L, cover and plan to eat when the texture becomes pleasing.

IMG_20150630_200441933_HDR-(1)You’ll still have time to brown those slices of onion and bell bell pepper over MH heat for 2-3 minutes, then mix in some balsamic vinegar, a sprinkle of salt, and cover the pan. Wait another minute then turn off the burner and let it rest while you cook the chicken.

Raw to Cooked

Raw to Cooked

Last but not least, sear the little chunks of chicken in 2 tsp olive oil over MH-heat. When solid on all sides, throw 1 TBSP of stock into the pan, cover, turn off the stove but leave the pan on the burner.

It’s at this point that you can wait for dinner, or pull the slaw out of the fridge if you’ll be ready to chow down in 10 minutes. You can certainly serve each dish individually, but you’ll find nothing unappetizing about these flavors were they to mingle in a single bowl.

  • What I did right: Cauliflower instead of rice cuts carbs, adds phytonutrients / Included many different types of produce in one meal
  • What I did wrong: Bone broth would have been better than regular stock / Not everything is organic in my recipe, but you don’t have to make the same mistake

Cauliflower to the Stage!

In my pantry today:

  • 1 M head of cauliflower, cut into florets
  • 1.5 c frozen peas
  • 4 cloves garlic, chunked
  • 1 M-L red onion, chunked
  • 1 M-L jalapeno, chunked w/seeds
  • 1.5 c parsley w/stems
  • 1/2 c cherry tomatoes, quartered
  • 1.5 c chicken broth (bone broth if’n you got it)
  • 1 Tbsp coconut oil
  • 1 Tbsp olive oil
  • 1 tsp turmeric
  • 1.5 tsp coriander
  • 1 tsp paprika
  • 1/2 tsp ginger
  • 1/2 cumin
  • dash asafoetida

I was in the mood for Indian. Specifically, cauliflower and peas. If I wanted this meal to be culturally relevant, it’d be served over rice and/or with naan… but, y’know, carbs. Thankfully cauliflower is a too open-minded piece of produce to let this be a delicious pipe dream: it will star in the show both playing itself, and in the role of rice.

garliconionjalFirst thing: Haphazardly dice garlic, onion, and jalapeno. Don’t hurt yourself, but enjoy knowing that it doesn’t matter how pretty these look before heading into a food processor. Put them in the pan with both oils, turn heat up to M for 10m then reduce to ML. Add parsley, mix. Let them mingle until translucency happens.

caulTake your cauliflower florets to the food processor first. In small batches, pulse only enough to break it up into near-rice consistency. Pour it all into a bowl and set aside.

Return to the pan, increase heat to M and add your spices. Coat everything and let it cook for about a minute. Turn off heat, let the pan cool for a minute then throw it all in the food processor until all that remains is a wet paste. Return it to the pan, add diced cherry tomatoes, broth, and peas. Bring to boil over M then reduce heat to L. Stir in cauliflower. Bring it back up to ML while you fold it all together, then when it returns to a simmer cover and turn to L. Walk away for 15-20m, then come back and… CHOOSE YOUR OWN ADVENTURE:

  • Turn off the stove and let it sit for the day in its own warm mess until dinner
  • Turn the heat back up to M until your desired consistency is reached, serve
  • Turn off stove for an hour. Decide you’re hungry, cook a quick chicken breast and have dinner for lunch.

Untitled-2This ended up being better than I’d initially hoped, with all the right levels of spice (for me: if you’re generally a wimp, check your jalapeno seeds at the door). I couldn’t wait until the dinner hour to eat a hearty portion.

What I did right: Cauliflower as its own rice means more phytonutrients and less sugar. I’m always happy to include turmeric and coconut oil in any reasonable fashion, and hiding parsley was a win-win.

What I did wrong: Forgot to marinate a chicken breast in advance, thinking “since this is for later I’ll wait on choosing/cooking a protein.”

What I might do next time: Pulse the cauliflower even more lightly so it’s chunkier. Add a little chili powder and/or fenugreek.

Meatless Monday*


Zucchini noodles w/ garlic, baby tomatoes, and spinach topped with garlic-Parmesan tofu

In my pantry today:

  • 2 M zucchini
  • 2 c cherry tomatoes, quartered
  • 1.5 c fresh spinach, chopped
  • 1/2 block extra firm tofu, pressed and cubed
  • 1/3 c minced garlic
  • 1/2 c olive oil
  • 1/2 c vegetable broth
  • 1/2 tsp. Tamari
  • 1/2-3/4c Parmesan-Romano-Asiago blend
  • 1 tsp dried basil (fresh would’ve been preferable)
  • cracked black pepper to taste

First thing’s first: marinate that tofu for at least 15m in the vegetable broth, Tamari, a little pepper, and 1-2 tbsp of minced garlic. Stick it back in the fridge and assure it that patience is a virtue.


At first I lolled, then I loved.

Turn a large pan onto ML, add 2/3 of your oil and put the remaining garlic in with your tomatoes; they’ll get the party started. Go ahead and throw in the basil while everyone’s mingling.

Next, use your Vegetti to entice noodles from your zucchini. Let them sit in a drainer for a few minutes in case they happen to be of the soppier squash ilk. This gives everyone else a few more minutes to get to know one another. Heck, add some pepper: this is a par-tay.

If it’s been at least 15 minutes (or up to 30), you can heat the rest of your oil in another small pan over M. Once heat is achieved in earnest, add your tofu chunks one by one (so as not to get any liquid in the pan). After a minute or three, flip each piece to brown the opposite side. If you hate the simpering white sides for staring at you, rotate the pieces onto every flat surface available… I like to do this for as long as I can stand being over a hot stove, but there’s not real right or wrong here: your tofu can technically be eaten raw.

While the tofu cooks, turn the other pan up to M and add spinach. When that starts to wilt, add zucchini noodles and toss until well coated (about a minute). Cover pan and turn to L, let everything sit for 5 minutes.

When the tofu pieces are mottled brown on all the sides you desire, put them in a dish and toss with the cheese blend until well-coated. Serve on top of “noodles.” Feeds 2 more than adequately.

  • What I did right: gluten-free, vegetable heavy, no carbs, good fats (olive oil), no additional salt on the vegetables, cooked tofu even my wife wanted more of
  • What I did wrong: cheese is a no-no, and tofu isn’t far behind it (it is at least organic/GMO-free). I’d prefer to eat vegetarian all the time, but animal protein is too important a part of this diet — most nights, there’ll be something’s baby on a plate.
  • What I might do next time: Add a little turmeric to the olive oil and tomatoes; serve with chicken

*I actually made this last night, but since today is Monday…