Too Old for Ramen

Quick Coconut and Chicken Rice.

I love whipping up quick, nourishing meals in minutes.  I think of it as “fast-slow food”.  Warming and a tad exotic, tonight I made Quick Coconut and Chicken Rice with things I had already in my kitchen.  This is just a simple dish but it has versatility to make it useful when you are in a pinch.  You can substitute rice with roasted vegetables, just roast uniform pieces of vegetables in some coconut oil at 400 F for about 40 minutes.  Or use  zoodles as a base, slice zucchini very thin and sprinkle salt over it.  Let it sit for a few hours, drain the water that has leached out and rinse very quickly.  Saute or boil the zucchini until tender.  If you don’t have coconut cream, use regular cream.  If you are out of coconut, chop up some toasted almonds.  Easy peasy.  No tarragon? No biggie, use basil or even some ginger. You are not going to want to miss out on how the creamy, slightly sweet sauce pair with a few drops of spicy, garlicky sriracha sauce.  I am ready to make this again very soon, I might even use turkey cutlets next time, or maybe even strips of venison.  YUM!

I thought a remake of my oatmeal cookies was in order with stuff I have around the house. The unrefined coconut oil gives the cookies a nice subtle hint of coconut but you can use the refined or even delicious butter if you prefer.  If you don’t have sucanat or rapadura then substitute brown sugar or, better yet, honey.  If you use the honey reduce it to 1 cup and 1/4 tsp of salt.  

kissmeimcooking:

Kids Menu. Blecccch. The two most odious words in our food culture. As if kids need special food to eat. Babies? Yes, kind of, buts kids? Uumm…nope. Pretty sure they have teeth, jaws, and even higher nutritional needs than adults. So why is so much of our foodculture “dumbed down” and stuck on the Kids Menu?

I wholeheartedly support children eating from the regular menu!  That is what the French do, and they know a thing or two about cooking.

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Last week I created a “draw your breakfast” thread on one of the forums I visit.  These are the results.  If you feel like drawing your breakfast you can email it to me at 2o4r@gmail.com.  

Very soon, I will have this recipe perfected for dark chocolate energy bites.  These are a batch that I sprinkled with a little sea salt. I intend on claiming  that these are healthy.  Also, chocolate may help you become good at math.  

Happy National Grilled Cheese Day!  The crusts are the best part.  Perfect for dipping in hot Vegetable and Chicken Soup (Recipe to Come)!  

Model Shown: Gooey Gruyere and Grass Fed Butter on Ezekiel Bread. 

batmansymbol:

Reblog this if you pronounce “.gif” as “GIF.”

NOT JIF,

GIF.

And here is the link for the opposite.

WE SHALL SEE WHICH ONE PREVAILS.

I made wild duck spring rolls tonight, but you can use any leftover meat.  Clean out the fridge and wrap it up in a little rice paper package.  I used brown rice noodles, duck left over from boiling a duck frame for stock- moistened with a little sesame teriyaki sauce, a few dashes of sriracha and sauteed zucchini, sweet pepper, carrot, and leeks. I have also made spring rolls out of nothing but green bean casserole (mine doesn’t use cream of mushroom - it is divine) and rice paper with excellent results.  Not really a recipe today, just a tip.  Maybe I will inspire you!  Enjoy~

(this was the only picture that I managed not to belete and it is terrible, it’s “coconut bass” and “unbeetable thousand island dip”)

I have been working on three delicious recipes to share with you guys, but I accidentally ALL the pictures from the shoot and now I don’t have any thing to put together a recipe vertical or even a one sheet recipe.  SO MAD!  That being said, I can probably cobble together something for you pretty soon.  I will put it to y’all to see what I should reconstruct first:

1.  I have a coconut fish/chicken recipe that is pretty healthy and is fun to make, I make it with unsweetened coconut.  
2. I have a refreshing probiotic tonic made from beets and ginger that is the base for mocktails and cocktails sure to put a spring in your step.
3.  Lastly, I have a creamy fermented dressing/dip that closely resembles thousand island dressing but packed full of nutrient dense ingredients and enzymes.   

What do you guys want to see first?  

Mushroom, Almond, and Ground Meat Cabbage Rolls

So, what do you do with all those cabbages you caught at the St. Patrick’s Day Parade?  Lucky you, cook ‘em up.  This cabbage roll recipe is divine!  It is grain free and perfect for a nice homey dinner.  I love ground venison in this but certainly you may use any ground meat or combination you would like.  The almonds add some crunch and the mushrooms make for a delightful earthiness.  This whole dish will feed about 4-6 people and it is really incredible reheated in the oven the next day for lunch.  

Certainly if you needed to, you could switch almonds for toasted sunflower seeds or skip them entirely.  Enjoy.