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Mexi-Cauli Rice Bowl

Thanksgiving last week was awesome, because I was able to spend time with my family, including my adorable nephew Tayo.  My family lives in Texas, while I live in Oklahoma, so I don’t see my nephew as often as I would like.  He is full of energy and spunk, and his laughter and smiles make everything better (but when he is hungry, you better watch out, cause he’ll let you know how he feels 😉 ).

Every Thanksgiving, my parents invite relatives and friends from their local church to celebrate Thanksgiving.  We have a large potluck at my parent’s house, and this year I  whipped up some of my favorite Thanksgiving dishes, including a green bean casserole and sweet potato casserole.  My sweet potato casserole is a family favorite, and is usually polished off before the end of dinner.

I’m Nigerian-American, and we also have several Nigerian dishes as well, like Jollof Rice (rice cooked with tomato stew and spices), Moi Moi (a dished made from black beans), meat pies and fried plantains.

I love having family and friends come together to celebrate and give thanks for health, well being, and being able to gather together and celebrate the holidays.  However, one of the absolutely best parts about Thanksgiving in Texas, is that I don’t have to worry about finishing off leftovers!  By the time I make it back home, turkey (and any other leftovers) are the last things I want to eat.

If you’re also tired of turkey, ham, and casseroles, than I have a ground beef and vegetable dish that is sure to make your tastebuds happy!

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This dish was inspired by my desire for latin american flavored meal without being too carb-heavy.  With low-carb veggies like cauliflower and green and red bell peppers, and ground beef flavored with spices like cumin, chili powder and oregano, you are going to enjoy this flavor combination.

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Depending on your tolerance for spicy foods, you can also kick it up a notch by adding more red pepper flakes.

I’d love to know how your Thanksgiving went!  Feel free to leave a comment below sharing your favorite traditional (and non-traditional) Thanksgiving dishes.  If you make the Mexi-Cauli Rice Bowl, please let me know what you think!

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Mexi-Cauli Rice Bowl

Servings: serves 3-4


Ingredients:

  • 1 pound ground beef
  • 1 large head of cauliflower, chopped into florets
  • 1 14 oz can diced tomato
  • 1 large red onion, diced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 3 cloves of garlic, minced
  • 1 1/2 tablespoons chili powder
  • 2 1/2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon cooking fat (lard, tallow, coconut oil, butter, avocado oil)

Instructions:

  1. Process the cauliflower florets into cauliflower rice by using the shredding attachment on a food processor.  If you don’t have access to a food processor, you can “rice” the cauliflower by using a handle held food grater.  Pour the cauliflower rice into a large bowl and set aside.
  2. Preheat a large skillet over medium high heat.  Add the ground beef and all of the spices (but reserving 1 teaspoon of sea salt).  Cook the ground beef over medium high heat until browned, approximately 10-12 minutes.
  3. Once the meat has browned, add the diced tomatoes and lower the heat to medium-low, simmering the browned beef and diced tomatoes for 15-20 minutes.  Once the browned beef has finished simmering, remove from heat and set aside.
  4. While the beef and diced tomatoes are simmering, preheat a large pot over medium high heat.  Then add 1 tablespoon of the cooking fat to the pot.
  5. Once the cooking fat has heated, add the minced garlic and sautee for 20-30 seconds.  Add the diced onions and sautee an additional 4 to 5 minutes.
  6. Add the diced red and green bell peppers to the large pot, and continue sauteeing for 6-7 minutes.
  7. Add the cauliflower rice to the large pan, and mix with the diced onions and bell peppers until combined.
  8. Continue cooking the cauliflower mixture, stirring the mixture periodically until the rice has softened, 8-10 minutes.
  9. Once the cauliflower rice mixture has cooked through, remove from heat.
  10. Mix the cauliflower rice mixture with the beef and diced tomatoes, and stir to thoroughly combine.
  11. serve immediately.

 

Notes:

  • This meal makes great leftovers.

 


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Chicken Teriyaki

I was in a deep committed relationship for 11 years.  It had its ups and downs, but overall I was happy.  And then recently, I noticed things weren’t going as well.  There was failure to communicate.  It began to feel like a relationship with lots of stops and starts, and the reliability and consistency wasn’t there anymore.  My family and friends had been begging me for months to let go, but it was hard to give up after investing in the relationship for so long.  However, I eventually made the difficult decision to end it.

After 11 years, I finally decided to trade in my car for a SUV.  It wasn’t an easy decision, and I still miss my old car.  You know what I also miss? Not having car payments :/  However, I do love the knowledge that I have a safe and reliable car!

Before trading in my old car, I went through and cleaned out all junk inside.  It was like a treasure drove in there (actually, more like a junk yard)!  I found at least $3.00 worth of coins.

However, I hit the jackpot when I found my first cell phone from 2002.  I must have been on a roll, because a little later I found the second cell phone I ever owned.

And then I hit it big again when I found my first iphone.

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The all important lesson I learned after cleaning out my old car?  I’m a phone hoarder.  Now you know my deepest darkest secret 😉

This post is all about sharing, and today I’m also sharing with you my recipe for Chicken Teriyaki!

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This meal is packed full of different types of vegetables.  To keep it lower on the carb spectrum, I prepared a side of cauliflower rice to go with the meal, and I was on a veggie cloud 9!

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 I learned a new technique for cooking chicken in a stir-fry that makes the meat tender and moist.  It’s called “velveting” chicken, and involves marinating the chicken in an arrowroot powder/egg wash coating, and then boiling the chicken prior to adding it to the stir-fry. (Detailed instructions for implementing the technique are below).

I would love to read your tried and true techniques for making your favorite stir-fry meals.  Please feel free to share in the comments below!

Chicken Teriyaki

Servings: serves 3-4


Ingredients (Velvet Chicken):

  • 1 pound chicken breast, cut into 1 inch pieces
  • 1 large egg white, beaten
  • 1 tablespoon arrowroot flour
  • 2 tablespoons sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Ingredients (Chicken Teriyaki):

  • 4 cups broccoli
  • 1/2 red bell pepper, sliced
  • 1/2 yellow onion, sliced
  • 2 cups snap peas
  • 4 scallions, sliced thinly
  • 3/4 cup coconut aminos
  • 1/4 cup orange juice, plus the zest of 1/2 an orange
  • 2 tablespoons honey
  • 2 tablespoons coconut sugar
  • 1 1/2 tablespoons sesame oil
  • 3 cloves of garlic, minced plus 2 cloves of garlic, minced, divided
  • 2 teaspoons fresh ginger, grated
  • 4 teaspoons water
  • 2 teaspoons arrowroot powder

Instructions:

  1. In a large bowl, whisk together egg white, arrowroot powder, 1 tablespoon sesame oil, salt and pepper until thoroughly combined.  Then, add the chicken pieces to the mixture and stir to coat.
  2. Marinate chicken in coating for 30 minutes.
  3. While the chicken is marinating, in a medium sized saucepan mix together the coconut aminos, orange juice, orange zest, coconut sugar, honey, 3 cloves of minced garlic, 1 teaspoon ginger and 1/2 tablespoon sesame oil.
  4. Place saucepan on stove over medium high heat, and bring sauce to a boil.
  5. Once the sauce has come to a boil, reduce heat to medium low and let simmer for 7 to 8 minutes.
  6. While the sauce is simmering, in a small bowl mix together the water and arrowroot powder.
  7. After the sauce has simmered for 7 to 8 minutes, reduce temperature to low and add the arrowroot/water mixture to the saucepan, stirring to incorporate.
  8. Continue to stir the teriyaki sauce for 1 to 2 minutes on low until the teriyaki sauce has thickened.  Once the sauce has  thickened,  remove from heat and set aside.
  9. Take the marinated chicken, and drain any excess coating.
  10. In a large skillet, heat 1 to 2 inches of water and 1 tablespoon of sesame oil over high heat until boiling.
  11. After the water has come to a boil, place the chicken pieces in the water (making sure each piece is fully submerged), and cook for 2 minutes.  If necessary, stir the chicken with a slotted spoon to make sure the pieces don’t stick together.
  12. After 2 minutes, remove chicken from the water with a slotted spoon, drain and set aside.
  13. In a large skillet, heat 1 1/2 teaspoons of sesame oil on medium high heat.  Once the oil is hot, add 2 cloves of minced garlic and 1 teaspoon of ginger, and stir continuously for 10 to 20 seconds.
  14. Add chicken to the garlic/ginger mixture and stir-fry until cooked through, 3 to 4 minutes.
  15. Take the chicken out of the skillet and set aside.
  16. Heat 1 1/2 teaspoons of sesame oil on medium high heat.  Once the oil is hot, add the broccoli, red bell pepper, snap peas and onions, and stir-fry for 4 to 5 minutes.
  17. Add the chicken to the vegetables in the skillet, and turn the heat off.
  18. Pour the teriyaki sauce over the chicken and vegetables, and mix together to combine.
  19. Pour the chicken teriyaki into a serving bowl, and sprinkle the scallions on top.
  20. You can serve this meal with cauliflower rice, white rice or even kelp noodles.

 

Notes:

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