Chicken Fried Rice

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You guys – it’s been awhile.  But I’m still here – cooking new recipes up & not finding the energy to post them for you.  I’m going to try to do better – we’ve hit the 6 month mark with my newest babe and she’s finally (finally) sleeping longer stretches.

Anyway, this recipe is a winner!  It’s super yummy & I promise it won’y even seem like you’re eating cauliflower.  Plus, bonus, it’s Paleo as well as Primal (no dairy!).

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Chicken Fried Rice

Marinade:
1 Tbsp soy sauce
1 Tbsp minced garlic
1/2 Tbsp ginger (I used the tube variety)
1/8 tsp fish sauce
1/4 tsp black pepper
1/8 tsp salt
4 tsp red chili paste

Main ingredients:
1 C minced carrots
1 1/2 C minced mushrooms
1/2 a head of cauliflower, riced (approximately 5 cups)
1 C minced onion
2 eggs, beaten
5 chicken thighs, bones and skin removed and cut into tiny pieces
4 Tbsp sesame seed oil
1/4 C soy sauce

Blend the marinade ingredients in a small bowl. Mix marinade in a larger container with the chicken and set into the refrigerator to marinate for at least 2 hours (I did overnight and it tasted great!).  While the chicken marinates, mince your carrot, and mushroom – which I did in a food processor.

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Heat sesame seed oil in a large wok & scramble the eggs until firm; remove and set aside.  Add the remaining tablespoon of oil to the wok and then add the onion, carrot and mushroom. Sauté for 3 to 4 minutes.  Create pocket in the center of the wok; add a quarter-sized drop of oil and then add the chicken.  Sauté for 5 to 6 minutes. Add in the cauliflower rice and cook until the rice is tender.  Drain any excess liquid off (I find there is some after the chicken & rice).  Then, drizzle in the 1/4 cup soy sauce and continue sautéing for another minute.  Add the eggs back in and serve!  Enjoy!

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Primal Crockpot Beef & Broccoli w/ Cauliflower Rice

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I’ve tried a couple Beef & Broccoli recipes before finding this beauty.  The previous attempts all yielded very tough beef, something I can’t stand.  This recipe, though, is really yummy – great sauce for the “rice” and tender, chewable beef.

Crockpot Beef & Broccoli

1 lb of beef, cut into strips.  I buy stir fry beef.

1 cup of beef consomme  (I have used beef broth successfully as well)

1/2 cup of soy sauce

1/3 cup of coconut sugar (I buy this)

1 T of sesame seed oil

3 garlic cloves, minced

about 1 teaspoon of arrowroot powder

2 T of beef broth after the meat has cooked

3 broccoli crowns, cut into small florets, & steamed

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Place beef, sliced, in crockpot.  In a small bowl, mix together consommé, soy sauce, coconut sugar, sesame oil, & garlic.  Pour mixture over beef.

Cook on low for 4-6 hours (depending on how hot your crockpot runs).

Once beef is cooked, cut up & steam your broccoli florets.  I cooked mine for about 8-9 minutes.

While your broccoli is steaming, remove 2 T of beef liquid.  Stir in 1 tsp of arrowroot powder until well mixed.  Add that back into the crockpot and stir until thickened.  Add more arrowroot powder if necessary.

Add in broccoli and stir.  Cook about 10 minutes, to incorporate flavors.

Serve over cauliflower rice.  Enjoy!

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Orange Chicken

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Be forewarned:  this recipe for Orange Chicken is nothing like the Orange Chicken you get at the Chinese take out place.  I don’t think one can replicate that without a hole-in-the-wall kitchen and lots of corn starch.  But it’s yummy in it’s own right and goes very well with the Chinese Fried Rice from earlier this month.

Orange Chicken

  • 1 lb. chicken breast (cut into bite size pieces)
  • 3 T fat (coconut oil works well here)
  • juice of 3 oranges*
  • zest from 1 orange
  • 1 t fresh ginger
  • 3 T coconut aminos or wheat-free soy sauce
  • 1 t chili garlic sauce or sriracha

In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken breast and cook until a nice brown crust has developed on the chicken pieces. I have to drain the moisture off the chicken halfway through.  Add the chicken to the sauce pot and stir to coat with the orange sauce.

*Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you have them or add a little more orange zest.

Enjoy!

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Paleo/Primal P.F. Chang Chicken Lettuce Wraps

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These are yummy, easy, and a cheap meal. I’ve never cooked with ground chicken before, but it’s a nice change from ground beef.  I usually add some peas in the meat mixture for some green, but you don’t have to.

Chicken Lettuce Wraps

2 heads of Boston Lettuce (it’s more rubbery than iceburg lettuce and works better for a wrap/taco shell)

1 lb of ground chicken

1/3 cup of scallions (or yellow onion)

1 t of minced garlic

1 T of ginger

1 T sesame oil

1/4 cup of silvered almonds

3 T soy sauce (or Tamari)

1 T of white rice vinegar

1 t of Dijon mustard

1 T Sriracha sauce (red hot sauce in the asian aisle)

1 T honey

1/4 t of salt

In a skillet heat sesame oil on med to high heat.  Add ground chicken and cook until almost done.  Drain off the excess moisture.

Add onions, ginger, and soy sauce.  Cook until onions are translucent.  Stir in garlic, almonds, vinegar, mustrad, Sriracha, honey, and salt.  Cook for another 5 minutes.

Serve with lettuce leaves as wraps.  Add peas to the meal if you want.  Enjoy!

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