Any Kitchen Will Do

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Archive for the category “eggs”

20 Jun 2014

Mayonnaise

mayoFor a long time I did not try making mayonnaise. Since I was a kid I always liked the taste of it, and the smooth creaminess it gives to sandwiches, sauces and recipes. I fondly remember lunching on many ham and cheese sandwiches layered with tomatoes, pickles and a nice combination of mayo and mustard mixed up with it all. The sandwiches, along with the occasional dollop on a tomato or tossing it in tuna salad brings back memories of hot summer days, and loud lunches in school cafeterias. Just to clarify, I am particular about my mayonnaise. Don’t even try to assume some generic brand or that despicable ‘sandwich spread’ is okay. Give me Kraft or Hellmann’s traditional versions and I am set. That sweet, cloying ‘spread’ is for putting on white bread and other horrid foods. Keep it far away from me. I like my mayonnaise tart and creamy. A few years ago Big D and I started trying to get away from mysterious chemicals, and have gradually moved away from store brands where we could. A lot of our successes have kept us out of the middle aisles of the grocery store; you know, where the processed foods and packaged convenience foods are often found. We still dip into the aisles for stuff, but our kitchen is much more absent of such items, compared to a year ago. We feel happier and healthier for it, especially showing Little B how to rely on whole foods and making what you want from scratch. The first forays into making mayonnaise were good tasting, but not quite a replacement for the flavor of my youth. You might not be as picky about the taste as I am, but Big D tried this version recently and it hit the mark! We are pretty sure it is the avocado oil that took it over the edge as a true substitute for me. Olive oil works well, too, but the flavor of olive oil takes it in a different direction. So excited to have such an easy recipe that works every time and keeps me away from the store stuff, which is soy-filled, sugar-filled and preserved with calcium disodium EDTA. I will take care of my own preservation, thank you.

Mayonnaise

1 egg yolk
1 egg
1 cup avocado oil
2 Tbsp lemon juice
1/4 – 1/2 tsp sea salt

Place egg yolk and egg in a blender, turning it on medium speed. Slowly add oil in a narrow stream to the eggs until fully incorporated. Add lemon juice while the mixture continues to blend. Stir in salt to desired taste. Remove mayonnaise to a glass container that can be sealed air-tight. Store in refrigerator.

Posted in Douglas Kitchen, eggs, sauces, wheat free | Leave a Comment
01 Jun 2014

Almond Pizza Crust

no flaxseed pizza crust

A long time ago Big D and I started a tradition of pizzabeer. No, that is not a typo. We would go to a spot – whether it was in Alaska, Virginia, Nevada, Texas…wherever we were, we would sit and eat pizza, drink beer and have long, winding talks about where we were going together. Sometimes they were about short term goals, other times they were longer term. Regardless, they were talks over food and beverage. Without some effort it is difficult to have wheat free pizzabeer. When making pizza these days we do it at home and we regularly use a wheat free crust figured out a couple of years ago. It is delicious, but includes flaxseed meal and coconut flour, which gives it a nuttier taste than what we like for some pizzas. This version of a wheat free crust is made by relying on almond meal and cheese. It makes for a crust that can hold the excess of toppings we are wont to use, while not adding a ton of strong flavor. Just think about it – when you eat pizza are you tasting the crust, or is it the toppings? I realized when I was pondering pizza that what I missed most was the toppings, not the crust taste, and the ability to pick up a piece of pizza and take a big bite. There was a simple concept I realized a few years ago when trying to eat healthier – if I am craving a food it was important to figure out what I craved – was it taste, texture, occasion or appearance? The craving focus varies by dish, but it was easy to identify for pizza. Other examples include the creamy of ice cream, the crunch of chips, the heaviness and nuttiness of a piece of bread. Now, back to the crust. We stumbled upon this more subtle tasting version one night when we wanted pizza and were woefully short of coconut flour and flaxseed meal. Necessity is the mother of invention, right? Oh, and look at my new pretty! Big D got me a new pizza stone! It is all fancy with an enamel finish that does not stick and gets crazy hot. Works as well as the more porous versions I have had in the past, but much more versatile.

Almond Pizza Crust

4 cups shredded mozzarella cheese
6 Tbsp almond flour
1 tsp baking soda
2 tsp dried parsley flakes
1 tsp dried basil
1 tsp garlic powder
1/2 tsp onion powder
1 tsp sea salt
2 eggs, beaten

Toppings (Used in the picture)

1/2 cup pizza sauce or tomato paste
1 cup mozzarella cheese and cheddar cheese, grated and mixed
20-24 pepperoni slices
1/2 cup black olives, chopped
Sprinkling of finely chopped basil and oregano

Preheat oven to 450 degrees (if using a pizza stone prepare as directed). Combine together in a medium bowl all ingredients except the eggs. When well combined add the eggs and stir with a fork until a moist dough forms. Spread enough dough onto the pizza stone or baking dish to have a layer about 1/4 inch deep. The pizza stone in the picture needs about 1/2 the dough, and since it is preheated the dough begins to soften as soon as it touches the surface. A stone without an enamel finish may not work with this crust. Bake the crust for no more than five minutes, allowing it to set and just begin to brown. Lower oven temperature to 425 degrees. Remove crust from oven and add sauce, toppings and cheese. Return to oven and bake for 10 – 15 minutes, until top is browning. Let cool for about ten minutes, allowing crust to set and toppings to cool. Slice and serve.

Posted in baked, cheese, Douglas Kitchen, eggs, garlic, parsley, tomato, Uncategorized, wheat free | Leave a Comment
11 May 2014

Bred Bread

bred

What an adventurous effort this bread recipe has been! It is officially named Bred, just because, and as a homage to Big D’s tendency to play with words. Actually, the recipe has mostly been a result of Big D’s efforts, but Little B and I supervised, mixed, provided input (solicited and not) and were overall cheerleaders. We certainly ate a lot of the results. It all began with cravings. As we continue on our low carb journey we longed more and more for sandwiches and bread. We thought there must be a way to make a nutritious, low carb bread-like thing to sate our desires. Some gluten free breads on the market are okay, but have more carbs that we want to deal with, and include non-wheat grains that we prefer to avoid. They also tend to be a bit rubbery and tasteless, without the help of other flavors slathered all over. After my experimenting with various baked goods, we were already familiar with the impact of flaxseed meals, coconut flour, and almond meal – in muffins, pies, rolls, etc. Not only their impact on the end product, but on our personal weight management, which was not negatively.

Big D searched the interwebs and found this recipe from the wonderful Miss Elana. Our first batch using the recipe was okay, but did not have the texture and flavor we craved. We also did not have the dainty bread pan she recommended, so the first attempt was not as loafy as we wanted. It was a good launching pad for what you find below. This bread is substantial enough for deli sandwiches, garlic bread, and especially grilled cheese sandwiches. After mastering the basic Bred recipe we found that some slight variations make for different, yet still satisfying results. The ‘rye’ version has the tang of traditional rye bread, making for wonderful reuben sandwiches. The version using non-golden flaxseed meal gives the bread a much lighter, almost poppy seed flavor that lends itself to more delicate tea and fish sandwiches. If you miss the very obvious point here, we are so very excited to have bread back in our diet! It adds variety and convenience and helps in stretching out leftovers, which are always hanging out in our fridge.

A related and concurrent discovery was a source of Kerrygold Butter here in town! There is such a superior flavor and texture difference with Kerrygold when compared to other butters – a difference we fell in love with many years ago. We have been searching for it locally for many months now and dreaded the expense of getting it shipped directly. Of course we bought out the supply when we found it, but we don’t feel bad. I am pretty sure others did the same before us. Maybe since it sold out they will restock? We hope so, but that is not always how the bread crumbles…give our Bred recipe a try, and do so with Kerrygold. Yum!

Bred Bread

4 cups almond flour
1/4 cup coconut flour
½ cup golden flaxseed meal
1 ½ tsp sea salt
2 tsp baking soda
½ tsp stevita/erythritol powder
10 eggs
2 Tbsp coconut oil or lard
1/4 cup apple cider vinegar

Rye Version
When combining first six ingredients also add:
1 Tbsp caraway seeds
1 tsp ground turmeric
½ tsp ground mustard
¼ tsp ground black pepper

Lighter Version
Use regular instead of golden flaxseed meal

Place almond four, coconut flour, flaxseed meal, salt, baking soda and erythritol in a bowl and stir until well mixed. Add eggs and oil and stir until well combined, using your hands if necessary as the dough thickens. Add vinegar and stir until well combined. Place dough into a greased 9″x5″ bread pan. Bake at 325 degrees for 50  minutes – knife should come out clean from tallest point of the loaf. Bake for ten more minutes if knife is damp. Remove from pan immediately. Serve.

Posted in baked, bread, coconut flour, Douglas Kitchen, eggs, flaxseed, wheat free | Leave a Comment
02 May 2014

Shrimp Hollandaise on Scrambled Eggs

shrimp hollandaise with eggs

We eat a lot of eggs. Not only are they good sources of protein, they are extremely versatile. Do you want to bake some cookies? Add an egg. Do you want a casserole type macaroni and cheese? Add an egg to thicken it. Do you want a shiny finish on your pie crust? Brush it with an egg wash. Do you want a fun appetizer or side dish? Devil some. Need to feed a crowd of overnight guests? Make a frittata. Do you want a breakfast that sticks to your ribs? Scramble some. You can always throw some meat and cheese into your scrambled egg, but there is always that occasional morning when you want something different. Here is a dish for one of those different days. My original craving was for Eggs Benedict, but I have not yet mastered the low carb English muffin, so I deviated. I figured out that what I was craving was the Hollandaise Sauce. Although not a traditional, more complicated version of the sauce, it was quick to make and ready in advance of the short cooking time needed for the shrimp and eggs. Little B was not very excited about the sauce – she is still young and naive, but she inhaled the eggs, shrimp and guacamole.

Shrimp Hollandaise on Scrambled Eggs

6 eggs
1/4 tsp sea salt
Dash of ground black pepper
1 Tbsp butter
1/2 pound medium shrimp, deveined, shells and tails removed
1/2 lemon
1 tsp sea salt
1 cup prepared guacamole

Hollandaise Sauce
4 oz Butter
2 Egg Yolks
1 Tbsp Lemon Juice
1 Tbsp Water
1/4 tsp salt

For the shrimp fill a medium pot half with water. Add salt, squeeze lemon juice into water and drop the lemon half into the water. Set pot over high heat. While waiting for water to boil for the shrimp, make Hollandaise Sauce. Melt 4 ounces of butter and let cool briefly. While butter is cooling add the rest of ingredients in a blender but do not blend them yet. When butter has cooled a bit spoon out the foamy, bubbly top from butter, leaving the clear, yellow clarified portion. Use only the clarified portion for the sauce. Begin blending the mixed ingredients on low and gradually and steadily add the butter. Let blend for about a minute. Stop the blender. Leave sauce at room temperature until served. If water is boiling add shrimp and cover. Let boil for three to five minutes, just until they turn pink all over. Remove from water and place on towel to drain. In a bowl crack the eggs and add salt and pepper. Whisk until combined. In a frying pan melt butter over medium high heat. Add eggs and stir in the pan until cooked to desired doneness (Big D likes soft so I take his out of the pan first – Little B and I like ours a little more firm). Divide eggs among individual serving plates. Top with shrimp, then drizzle them with Hollandaise sauce. Add a side scoop of guacamole and serve.

Posted in avocado, breakfast, Douglas Kitchen, eggs, sauces, seafood, Uncategorized, wheat free | Leave a Comment
27 Apr 2014

Simple Salmon Frittata

salmon frittata

I have shared a frittata recipe with you before, but the ingredients this time combined so nicely, and made such a great weekend breakfast that I decided to share another. Living in Southeast Alaska there is a year round craving for seafood, but it gets magnified as the spring days get longer, and the call to play outside with fewer layers on gets stronger. Our smoker has been busy flavoring meats, vegetables and cheeses for us all winter, but now we ask it to prepare our salmon. A local fish shop – and I mean a fish shop that sells catches from local fisherpeople – Pinkies, had some beautiful, fresh King Salmon. The smoker used alder wonderfully to compliment it, so we feasted on some wonderful marine life. The King Salmon is a big fish, so the leftovers were waiting on us the next morning. I get very used to tossing onion and garlic into many morning egg dishes, but I also leave them out sometimes, depending on the ingredients. This time I chose to let the salmon sing, and it did! I used smoked salmon, but any leftover cooked salmon would work.

Salmon Frittata

8 eggs
1/2 cup heavy cream
1 1/2 tsp dill weed
1/2 tsp sea salt
1/4 tsp ground black pepper
Dash dried red chili flakes
4 ounces smoked salmon, roughly chopped
3 slices cooked bacon, crumbled
1 cup Colby jack cheese, grated
1/2 cup mozzarella cheese, grated

Preheat oven to 350 degrees. Crack eggs into a medium bowl and whisk until slightly frothy. Whisk in cream salt, pepper, chili flakes and 1 tsp of dill. Grease a 9×9 baking or pie dish. Pour in egg mixture. Sprinkle salmon and bacon evenly into the egg mixture. It should sink down into the egg. Follow the fish and bacon with the Colby Jack cheese and then mozzarella cheese. Spread the last of the dill weed and a bit more salt on top. Bake for 30-40 minutes, until edges are browning, middle egg is set and middle cheese is slightly bubbly. Remove from oven and let sit for about ten minutes. Slice and serve.

Posted in baked, breakfast, cheese, Douglas Kitchen, eggs, fish, seafood, Uncategorized, wheat free | Leave a Comment
09 Apr 2014

Multi Minute Burger Buns

burbun1

I have seen a bunch of recipes all over the web for one minute muffins, cooked quickly in the microwave. Some are sweet, some are savory. Big D was smoking up some nice, thick burgers for dinner one night and we did not have any of our low carb bread anywhere nearby for them. The delish bread takes hours to make, bake and cool/set, so there was not enough time to make it. One minute is pretty quick, so I decided to try some savory ‘muffins’. I liked the recipe shared by DJFoodie. Not much happens around here in the microwave, sitting quietly above the stove staring at me all the time asking to be used. Here was its big chance for it to actually cook something! I tweaked DJ’s version a little bit to fit the contents of my pantry and our microwave performance (our oven took much longer to do the cooking), and they came out great! The one batch made plenty of bun pairs (four) for our meal, with leftovers. The buns can also be used for non-burger activities, like sandwiches and even eggs benedict, but what I can attest to here is they make for some satisfying, filling burger buns! 

Multi Minute Burger Buns

1 1/2 cups golden flaxseed meal
1 Tbsp baking powder
6 large whole eggs
1 Tbsp plus 1 1/2 tsp extra virgin olive oil
3/4 cup cheddar/colby jack cheese blend, shredded
2 tsp garlic powder
1/2 tsp ground thyme
Salt, fresh cracked pepper and chili flakes, to taste
Butter or other fat to grease dishes

Optional Burger Toppings
Hamburger patties, cooked to desired doneness
Red or white onion, thinly sliced
Dill pickles, thinly sliced
Ripe red tomatoes, thinly sliced
Mustard
Mayonnaise (we used chipotle flavored, but plain works, too)
Cheese, slices or finely grated

Grease eight (or four used twice) individual microwaveable dishes – I used four salad bowls, each about five inches in diameter. Combine all ingredients in a large bowl and whisk together until well combined. Divide the dough into eight equal parts. Place 1/8 of the dough into each bowl, spreading the top evenly, for the shape will not change much during the cooking process. Microwave on high for 90 seconds to three minutes, depending on the microwave – the middle should be spongy like the outer edges, not mushy. Cook in additional 45 second increments if not done. Remove from the oven after letting them sit in the closed oven for about two minutes after the last cooking time. With a knife gently pull the bun away from the bowl edges. Flip out the bread on a grate to cool and dry out. If using four bowls repeat the process. If you want thin buns slice one piece in half. If you want thicker buns (like in the picture) use two of the eight buns for each sandwich. Add your burger with toppings and eat up!

Posted in bread, cheese, Douglas Kitchen, eggs, flaxseed, wheat free | Leave a Comment
31 Mar 2014

Meaty Squash Bake

meaty squash bake

This dish was purely delish and purely a result of leftovers. We had spaghetti squash left over from serving as a side dish with the rolled chicken, and a lovely brisket our friends brought over was still calling to us from the fridge. Knowing we would have leftovers from the leftovers, I wanted to make sure it would be something that would freeze and reheat well. I think we hit the jackpot! I don’t know of many savory leftovers that can’t be combined and topped with cheese, do you? The nice thing about it is you can also cook up some fresh spaghetti squash, and maybe some ground beef for it if you don’t have leftovers to manipulate. It freezes well too! As you see, I made this in my mom’s kitchen, and while I was visiting her I definitely cooked more than we and our visitors could possibly consume, so freezer friendly is a good thing.

Meaty Squash Bake

1 pound chopped meat (leftover brisket, chicken, pork, etc)
2 1/2 cups cooked spaghetti squash
2 tsp garlic powder
1 tsp sea salt
1 cup heavy whipping cream
3 eggs
2 cups Colby jack cheese, shredded

Preheat oven to 350 degrees. In large bowl stir together squash, garlic powder and salt. Add meat and stir again. In small bowl whisk together eggs and cream. Add cream mixture to squash and meat. Fold until everything is coated with cream mixture.  Pour mixture into 9×12 baking dish. Sprinkle top with cheese. Bake for 35 – 45 minutes until outer edge of cheese begins to brown. Remove from oven and let sit for about ten minutes before serving.

Posted in baked, beef, casserole, cheese, eggs, garlic, Mom's Kitchen, squash, vegetables, wheat free | Leave a Comment
04 Mar 2014

Unholy King Cake

unholy king cake_edited-1

For the past few years, since moving away from N’Awlins, we’ve made our own King Cakes as part of our Mardi Gras and Fat Tuesday celebration. We party on Fat Tuesday wherever we are, regardless of the location. This year I was hard pressed to find acceptable decorations in our Alaska town, having to resort to mail order for beads and masks and shiny purple/gold/green curtains for out doorways. Our little place looks cheery and ready for fun. Again this year I made a King Cake, and again it is a version different from previous years. I seem to experiment with a new recipe each year instead of just going with what I did the previous year. One reason for the annual variation is because I like trying new things, and another is because of our evolving diet – from sugar and wheat and carbs to less or none of all three. The first cake was traditional, made with wheat flour, another was gluten free version but with sugar and not much nutritional value. A third version was a concoction of low carb sugar free cinnamony cakelettes, with a very sticky icing. This year it is an unholy cake, absent the traditional hole in the middle, as well as absent of sugar and wheat. I guess I could have made it holy, but then where would all the frosting go?!  I guess if you want to cut a hole in the middle you could, but I am not as holy as I used to be, so don’t miss the ring-ness of this cake. It looks very different from a traditional rolled cake, but I think it definitely carries the spirit of the original, and we can eat it without worry of allergic reactions or sugar buzzes. It was fun to make and everybody helped splatter the frosting, although the first batch of purple turned too gray to use. Try, try again I say. Now I wonder who will find the baby this year? Laissez les bons temps rouler!

Cake
1 cup finely chopped coconut
1 cup almond meal
6 eggs
1 tsp ground nutmeg
1 Tbsp ground cinnamon
1 Tbsp Stevita
½ tsp sea salt
1 tsp baking powder
2 Tbsp heavy whipping cream
1 Tbsp lime juice
2 tsp vanilla extract

Topping
1 cup raw pecans
1 cup raw walnuts
2 Tbsp ground cinnamon
1 Tbsp Stevita
½ cup butter, melted
¼ tsp sea salt

Frosting
4 ounces cream cheese
3 ounces butter
1 Tbsp Stevita
Food coloring (green, yellow, purple – made with one part blue and three parts red)

Preheat oven to 350 degrees. In a food processor grind the coconut into very small pieces, about the same size as the almond meal. In a medium bowl combine coconut, almond meal, nutmeg, cinnamon, Stevita, salt and baking powder. Add eggs, whipping cream, vanilla and lime juice. When well combined, pour mixture into 9” round cake pan lined with parchment paper. In a food processor combine pecans, walnuts, cinnamon, Stevita, butter and salt. Pulse until combined and nuts are a uniform size. Drop the nut mixture by spoonfuls until mixture is covering most of cake batter in pan. If you want to give the impression of a hole in the middle, drop the spoonfuls so batter in the middle of the cake is not covered with nut mixture. Place in preheated oven and bake for 30 – 40 minutes, until middle is firm and edges are pulling away from pan. When cake is cooled, flip out of baking dish onto cooling rack, removing parchment paper. Flip over again so cinnamon/nut filling is face up. In microwave safe dish warm the cream cheese and butter until softened, but not completely melted. Add sweetener and whisk together until smooth. Divide frosting into three separate bowls. Add yellow food coloring to one, green coloring to another, then 3 parts red and 1 part blue to the third to make purple. Add more coloring as desired so they are bright and a similar tone. With small spoons drop the frosting with a slashing motion until the top of the cake is covered with spatters. Store in the fridge until about an hour before serving, allowing it to soften and come to room temperature.

 

Posted in baked, cinnamon, Douglas Kitchen, eggs, lime, seasonal, Uncategorized, wheat free | Leave a Comment
09 Feb 2014
2 Comments

Cauliflower Mac Bake

cauli mac bake

Our foster son Tall P makes really good cheesy scrambled eggs. Somehow he cooks the eggs just right and puts in just enough cheese right at the end to make it taste like baked macaroni and cheese. I won’t try to duplicate it, for it is something he does for us, so why try? He is the master! I had a hankering for them the other day when he was busy at school, so I decided to try a baked cauliflower version of mac n cheese. I think I found a great way to do a veggie version, although I bet he would not agree. I have to reveal here that Tall P is not a vegetable lover. He likes corn on the cob and vegetables in soup, and only if they are an unrecognizable puree added as a thickener and he does not know they were added. Yes, Paul, you now know the veggie soup secret! This dish was inspired by the cheesy eggs, created with cheesy veggies.  Go figure. It definitely appeased my craving for baked mac and cheese (not so much the Kraft version I grew up eating, but the baked stuff I discovered later in life). The dish was easy to prepare and bake, allowing me to time it perfectly with the smoked pork Big D made. Add some chimichurri to the pork and what a meal!

Cauliflower Mac Bake

1 large head cauliflower
1/2 cup heavy cream
2 eggs
1 Tbsp parsley, finely chopped
1/2 tsp garlic powder
1/2 tsp sea salt
1 tsp ground mustard
1/2 tsp red chile flakes
2 cups cheddar cheese, grated
1/4 pound sharp white cheddar cheese, sliced into thin pieces
3 Tbsp butter

Preheat oven to 350 degrees. Chop cauliflower head into bite-sized pieces, making sure stem pieces are a little smaller. Place white cheddar cheeses slices in the bottom of a 9×9 or 9-11 baking dish. Spread cauliflower evenly over cheese. In a medium bowl combine cream, eggs, garlic, salt, mustard and chile flakes. Whisk until well combined. Add cheese and stir until well coated. Pour cheese mixture over cauliflower, spreading it evenly. Make thin slices over butter and place them on top of cheese mixture. Place in preheated oven for 60 – 75 minutes. The thicker the cauliflower the longer the baking time to make sure the middle is baked soft. Remove from oven and let sit for five minutes before serving. Slice into six or nine pieces for side dishes – it should come out intact, but if it doesn’t, it will still taste awesome.

Posted in baked, cauliflower, Douglas Kitchen, eggs, garlic, parsley, side dish, Uncategorized, vegetables, wheat free
04 Feb 2014

Chicken Faux Fried Rice

faux fried rice

Chopsticks are fun. Whenever there is bite-sized food I like using them. Little B likes using them, too, and is still working on mastering their use. I do use a bit of rolled paper and a rubber band to connect them on tip, then she can practice the squeezing and picking up of food, knowing that free range chop stick use is in her near future. I don’t eat rice anymore, which makes ordering in Chinese restaurants a little challenging, but I enjoy the flavors and textures of the dishes, including fried rice. As I continue to explore the many and varied uses of cauliflower, I did some research about using it instead of rice. In the end, using it as a rice substitute, especially in a fried rice type dish, is a lot faster than using traditional rice. The saute part of this one-dish wonder is just enough time to cook it and keep it at a firmness similar to rice. The cauliflower, combined with using gluten free soy sauce made it fun to make and eat. I’m thinking next time I will make a beef and broccoli concoction on top of some faux rice. I bet it will turn out great!

Chicken Faux Fried Rice

1 large head cauliflower
2 pounds skinless, boneless chicken thighs
1 Tbsp ground ginger
1 tsp ground mustard
3/4 cup gluten free soy sauce
1 Tbsp coconut oil
4 garlic cloves, crushed
1/2 medium white onion, finely chopped
1 stalk celery
3 eggs, whisked
2 cups mini portabello mushrooms, roughly chopped
2 cups fresh spinach, finely chopped
1 cup mixed vegetables (peas, corn, carrots), optional
Salt and pepper to taste

Cut chicken into small, bite-sized pieces. In a medium bowl place 1/2 cup soy sauce, ground mustard and ground ginger. Whisk together, then add half the mixture to the chicken, making sure it is coated. Place in refrigerator to marinate for about 30 minutes. Cut cauliflower into pieces small enough to fit in food processor. Fill processor with cauliflower and pulse until at least 3/4 of it is the size of rice grains – having some slightly larger pieces remaining is fine, for they will break down a bit during the cooking process. When all the cauliflower is chopped set it aside. Cut celery into rough pieces and pulse in processor until very fine, almost a paste. Pull the chicken from the fridge and separate the chicken from the marinade, discarding the liquid. Add the chicken to the pan and toss until cooked through, about five minutes for small pieces. In a large skillet or wok over medium high heat add the coconut oil. When hot add the celery, garlic and onion. Toss in the oil until it all begins to brown. Add the cauliflower to the pan, turning up the heat slightly to make sure the cauliflower sears. Toss the whole mixture every minute for five minutes. Add mixed vegetables if you are including them. In a bowl stir together the egg and remaining 1/4 cup soy sauce. Make a ‘bowl’ in the middle of the skillet/wok, all the way to the bottom. Pour the egg mixture into the skillet and let it cook for a few seconds. Start stirring it with the chicken and cauliflower mixture until it is all coated. Continue tossing the pan contents until the egg is no longer runny. Add the spinach and toss, letting everything cook for another minute until the spinach starts to wilt. Serve immediately with salt, pepper and more soy sauce as desired.

 

Posted in cauliflower, chicken, Douglas Kitchen, eggs, garlic, onion, vegetables, wheat free | Leave a Comment

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