Simple fish dinner with rice

Originally posted by me in GlutenFreeFoodandRecipes Facebook group on August 16, 2014

10 minutes active cook and prep time 40 minutes of waiting for rice to be cooked.  Serves 2

Ingredients:
For rice:

• 1/2 cup Lundberg jubilee GF rice
• 1 tbsp butter
• 1 cup water
• 1 leek
• 10 Brussel sprouts

For fish:

• 2 tilapia
• Almond meal
• Favorite fish seasoning ( I like something called cloud peak I get from savory spice shop. Old bay also won't go wrong. )

Instructions:

• Mix rice, water and butter and bring to boil.
• Following package direction reduce heat to low and cook 40 minutes.
• Let stand 10 additional.
• While rice is cooking:
• Finely chop leek and brussel sprouts into thin ribbons.
• In a bag mix almond meal and seasoning. Place fish in bag and shake until coated.
• While rice is standing:
• Place the leek and Brussel sprouts in hot pan with oil.
• Salt and pepper to taste.
• Cook about 5 minutes at low med heat until browning/caramelization starts.
• Mix in rice and cook 1 additional minute while mixing well.
• Place coated fish in hot pan after rice is done and cooling with favorite cooking oil (I use Coconut oil) and brown about 3 minutes per side.

 

 

 

Dirty rice

Originally posted by me in GlutenFreeFoodandRecipes Facebook group on July 24, 2014

Ingredients:

• 3 leeks diced
• 1small fennel diced
• 1 leftover cooked chicken breast diced
• Ghost curry and salt to taste
• Roughly 1 cup of coconut milk
• 1 cup leftover rice
• 1/2 cup frozen corn

instructions:

• Place leeks and fennel in pan with 2 tablespoons coconut oil
• Season with ghost curry and salt
• Cook until leeks and fennel start getting translucent. Roughly 5 minutes.
• Add in diced chicken, rice and corn.
• Cook 1 additional minute.
• Add the coconut milk and cook until it's all absorbed

Substitutions:

• Make vegetarian by removing any meat products
• Any left over meat, and any veggie that you liked cooked can be subbed in to add variety to this simple meal.

Slow roasted rabbit with cauliflower, potatoes, and rice

Bought a fresh rabbit, never frozen, from farmers market this weekend.  Came up with this recipe to celebrate the find.

Ingredients:

• 4 medium potatoes rough chopped
• 1 3 lb rabbit
• 1 head cauliflower 
• 1/4 cup Avocado oil
• 1/3 cup Spicy unfiltered apple cider vinegar(http://drummingupabettermeal.blogspot.com/2015/07/spicy-unfiltered-apple-cider-vinegar.html)
• 1 cup rice
• 1 cup water
• Telichery pepper and salt mix
• 6 tablespoons Oregon trail spice blend
• 2 tablespoons coconut oil 

Instructions:

• Take rabbit and oil, ACV, and Oregon trail spice blend and put in a plastic sealable bag.
• Marinate for 1-3 hours. 
• Roughly chop potatoes
• place on bottom of casserole dish and almost cover with water.  
• Place rabbit on top and pour the marinade over the rabbit.  
• Place casserole dish in oven and cook at 320 for 1 1/2 hours covered.  
• Toward the end of this time turn up the temperature to 425 and uncover for 20-30 minutes.  
• For the last cook cycle of rabbit rough chop the head of cauliflower and place in pan with 1/2 cup of water and 1 tablespoon of oil and dust lightly with salt and pepper for 20 minutes.   Stirring occasionally to lightly brown all sides.  
• In rice cooker heat up 1 tablespoon coconut oil.  Add one cup rice combine with the heated oil and then add the water and a light dusting of telichery salt and pepper blend.  

Serves 4.  Recommend layering the rice then the potatoes and liquid from the roasted rabbit and potatoes and a piece of the rabbit. 

Large multi-day cookout for more than 7 people

I had family over for the past week and during the week the following simple recipes were used to feed the 7 people that were here.  I also ended up with plenty of leftovers.

So first day was a massive BBQ where we made:

• Bratwurst (package of 12)
• Chicken Thighs in The spicy BBQ Rub from this post:   http://drummingupabettermeal.blogspot.com/2015/07/bbq-spice-blends-i-love.html
• 1 2 lb slab of Ribs boiled for 20 minutes first then finished on the grill after being coated liberally in the Smokey BBQ rub from this post:  http://drummingupabettermeal.blogspot.com/2015/07/bbq-spice-blends-i-love.html
• 5 lb Beef Heart (Peruvian Anticuchos) cubed then marinated for a couple hours in:
• Red Wine Vinegar
• annatto seeds ground
• Garlic paste (made from putting garlic cloves in food processor)
• ground cumin

So A couple days later we made - Ceviche:
I took and modified this recipe (http://drummingupabettermeal.blogspot.com/2015/06/haddock-and-shrimp-ceviche.html) to make a ceviche for everyone to enjoy: 

• 6 Tilapia instead of the haddock and shrimp. 
• One smaller batch included some heat for flavor replacing the lighter tasting pepper flakes
• 1 whole habanero, diced as small as possible.  Flesh only no seeds
• A healthy dash or two of Aji Amarillo

A couple of sides for these meals were:

• Cauliflower - quick boil
• Sweet potatoes - boiled
• brussel sprouts
• rice

Breakfasts made out of the leftovers:

• Quick hash from small diced potatoes fried on stove with thinly sliced beef heart pieces, chicken thighs, and/or sausage leftovers
• Scrambled Eggs + pieces of heart or sausage quickly warmed up on stove
• Boiled eggs + leftovers

Desserts:

• Rice Pudding (http://drummingupabettermeal.blogspot.com/2015/07/rice-pudding.html)

Rice Pudding

Rice pudding is one of my favorite desserts.  Many cultures have a unique way of making it.  I will list some of the alternates below.

Ingredients:

• 2 cups rice
• 2 cups water
• 1 can of goats milk  (or evaporated milk)
• 1 can of condensed milk
• 1 cup coconut sugar (to taste, only add as much as needed)
• 1-2 pieces of cinnamon
• 5 whole clove buds
• handful raisins

Instructions:

• Combine Rice, Water, cinnamon pieces, clove buds, and raisins and bring water to boil.
• Reduce to simmer until water mostly gone
• Add the milks and keep simmering
• Add the sugar to taste as you keep simmering

Serving Instructions:

• In Peru and a couple other cultures rice pudding is served warm with a light sprinkling of cinnamon
• I like this both warm and cold, and both with a medium sprinkling of cinnamon.