The perfect Paleo Chicken Pot Pie recipe from Rubies & Radishes.
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Cauli Couscous Recipe; taken from Jen Comas-Keck from elitefts.com:
Ingredients: Head of cauliflower 2 - 4 cloves of garlic 1 TBSP olive oil Green onions Purple Onion Red pepper Green pepper Couple Tablespoons of low sodium organic stock - veggie, chicken or beef will work
Seasonings: Dash of sea salt Dash of pepper Dash of cumin Dash of chili pepper I threw in some shredded carrots and jalepenos, too because I'm a fan of the muy caliente.
First, cut the cauli florets off. Then shove'um in the food processer, a couple quick pulses will do...you don't want to end-up with cauli-mash...
Next, heat up the tablespoon of olive oil and toss in your garlic and onions and get those warmed and carmelizing. Next, add the other veggie accoutrment to soften them up.
Lastly, add your cauli, along with the stock and seasoning (season to preference). Let simmer, flip your steaks, cut-up your avocado, a little red wine never did anybody no harm, and alotta made most pretty happy. All aboard the flavor train.
Not only is my wife drop-dead gorgeous (points), but she’s a terrific cook (double points…take notes boys). One of her specialties, and a meal my taste buds and colon love dearly, is her version of “Black Bean Soup,” which I prefer to call Black Bean Poop…I’m sure you can deduce why. It’s both nutritious and delicious…I mean it’s so good it almost tastes bad for you…plus it’s an extremely versatile meal, and it’ll last you a long time. The recipe: (serves a bunch, you’ll have leftovers which is awesome)
-Open 3-4 cans of black beans; a standard can, not the Costco barrels
-A generous couple handfuls of chopped carrots
-1/2 of a white onion, chopped into fairly fine bits
In a deep soup pan, begin by sautéing your carrots and onions in olive oil (enough to coat the bottom of pan) until soft. Once soft, add minced garlic (garlic lovers can be generous), and saute for a bit longer; careful not to burn the garlic.
Next, add 1 tbsp of cumin, a few generous shakes of cayenne (good cooks don’t measure, duh, and I like mine spicy), 3/4 tsp coriander, 32 oz. beef broth and the 3-4 cans of black beans (juice included). Stir it all up and let simmer for 15-20min.
Stroll to television and witness the Sox continuing to choke away the wildcard…make a u-turn back into the kitchen.
We like to serve our black bean poop on a bed of quinoa. See quinoa label for cooking instructions.
After the soup has simmered for about 15-20min, take your hand blender and gently blend until you’ve reached your desired soupy consistency; I like mine chunky. After blending, add ½ cup of dry sherry, and stir it up.
Take your quinoa off the stove, mix the two together, and enjoy!
What’s great is that later in the week your leftovers can be used to make bean burritos; add some fresh slices of avocado and a sprinkling of cheese…and now you’re eatin’ gooood.
The cure for the common case of constipation,
Sous Chef Chris