(A more accurate title would be “Cave Girl makes an Americanized Asian-influenced meal inspired by the Chinese buffet at Wegman’s.”)
After the incredible deliciousness that was Paleo Paella, I couldn’t help but hope that lightning could strike twice. I had a bowl of unused leftover riced cauliflower in the fridge and the determination of a Tween at a Justin Bieber meet n’ greet. (Incidentally, I’d like to give a shout-out to my three readers – hi Mom! Hi Sis! Hi J. Biebs!)
Could I possibly create another meal that would inspire the CaveHusband to say something even remotely close to “Sure honey, we can watch Gossip Girl on DVR tonight instead of Pardon the Interruption!”
Fortunately CaveHusbands forget quickly, so I was able to take inspiration from July’s BFGG meal and make another delicious dish using the cauli-rice without getting called out for plagiarism.
There are three components to this meal:
For the meat/marinade:
Chicken breasts, cut into cubes
Juice from 3 limes
1 Tbs. ground ginger
Marinate the chicken cubes for 10 minutes in the ginger-lime mix, then skewer & grill or cook on the stovetop.
For the sauce:
1 Tbsp. Sunbutter
1/4 C. full-fat coconut milk
Blend the Sunbutter with the coconut milk using a hand-mixer if needed. This one by Cuisinart, a wedding present from another Cave Girl, has been my saving grace. Add a splash of lime or ginger if desired. This juicer – another wedding gift – has been ridiculously useful.
For the veggie mix:
Lightly steamed carrots
Lightly steamed baby corn
Regular or lightly steamed snap peas
Sliced water chestnuts
1 cup mushrooms
1/2 sliced onion
Grass-fed butter, Ghee or coconut oil
Heat the butter/Ghee/Coconut oil in a skillet over medium heat. Add the onion and mushrooms and cook for about 10 minutes so the mushrooms take on the flavors. Add the rest of the veggies and stir. Add the sauce and stir. Cook for a few more minutes to allow the flavors to meld.
Dinner! And, if you play your cards right, an episode of Project Runway on DVR! (Um, how moving was Mondo’s confession?)
My Extra Virgin Cod Liver Oil Review
Over the last year, the topic of my extra virgin cod liver oil review came up in conversation several times. Folks, including myself, HAD to
Oh my gosh, Mondo!
It’s not nice to create these mouth-watering recipes and live 1200 miles away! Meanwhile I make do with Arby’s chopped salads and Boston Market’s meatloaf individual meals. Sob!