Saturday, October 15, 2011

Spanish Pork Rice

Hey everyone!

Guess what? I was contacted by Marx foods to compete in a recipe contest! It's just like Top Chef (sort of) and you all know how much i love Top Chef!

I received a box containing 6 different ingredients: Juniper Berries, Guajillo Chili Flakes, Dried Habanero Chili's, Lobster Mushrooms, and Mochi Rice.
I had to use two of these ingredients.

I decided to make a Spanish version of Okawa, a Japanese rice dish typically made with Mochi rice.

With lean Pork, Asparagus, Zucchini, Yellow Squash, and Green Beans, this dish is a perfectly balanced dinner for the whole family!

Gluten free, Soy free, Dairy free Spanish Pork Rice

1 lb. Pork Butt, fat trimmed and cubed
1 1/2 tsp Salt
1 Tbs Brown Rice Flour
1 tsp Sugar
1 Tbs Guajillo Chili Flakes
1 Red Bell Pepper, largely diced
2 Green Bell pepper, largely diced
1 Tbs Olive Oil
2 c. Mochi Rice
2 1/2 c Rice
1 c. Asparagus tops
1 c. Green Beans
1 c. Zucchini
1 c. Yellow Squash

1. Place asparagus, green beans, zucchini, and squash in a microwave safe bowl, add some water, cover, and cook in the microwave on high for 10 minutes. When done, strain off the water and set aside.

2. Place Mochi rice and water in rice cooker, and cook according to it's directions.

3. Toss pork with the salt, flour, chili flakes, and sugar in a large Ziploc baggie.

4. Heat a large non-stick skillet on medium heat with the olive oil. Brown the pork in the pan until it starts to caramelize. This should take about 7 minutes.

5. Add the bell pepper, and cook until slightly tender, about 5 minutes.

6. Add all of the other veggies and saute until all the veggies are tender and heated through. Turn off the heat.

7. Combine the rice and the veggie mixture and serve!

Serves 4-6

Monday, October 10, 2011

Gluten free, Corn free, Soy free Quinoa Crac an' Cheese Cakes

I normally don't give book recommendation, but I am halfway through this and it is incredible. I can't wait to see the movie!

Does anybody else ever drool over those Apple Bees and T.G.I Fridays commercials? You know the ones where they show chicken tenders, french fries, fried macaroni and cheese, and all that?

No? Nobody? Yeah, me either! I mean, really! Who thinks of that?!

Well, today I was not thinking about that fried macaroni and cheese, when i made this. Mmmkay?

Quinoa is such a versatile food. It's also packed with protein. These little babies are full of protein, and complex carbs.

I'm a big believer in beans. I regularly eat black beans, kidney beans, white beans, and pinto beans. Beans are a great source of soluble and non soluble fiber, protein, and vitamins.

Quinoa Crac an' Cheese Cakes

2 1/2 c. Water
1 c. Qunioa
1 c. Sharp Cheddar Cheese
1 15 oz can Kidney Beans, chopped slightly
Salt and Pepper
Olive Oil

1. Bring the water to a boil. Add the quinoa and simmer covered until all the water is gone and the quinoa is mushy. Remove from heat.

2. Add the cheese and salt. Stir and let sit for 2 minutes. This will help the cheese melt into the quinoa. Stir until the cheese is completely melted into, and no longer visible in the quinoa.

3. Heat a large saute pan with 2 Tbs of Oil. When hot, spoon the "Crac" into the pan. This will make 4 or 6 cakes. Flip when brown and crunchy. Serve warm.

3. Add beans and salt and pepper to taste.

Monday, October 03, 2011

Gluten-free, Corn-free, Soy-free Breaded Chicken Cutlets and "Ranch" dressing

I know I'm late to this party. I'm sure everybody already knows about the awesomeness of it. I'm sure you all have tasted and love it, but I haven't.

I'm talking about Almond Milk.

Oh, this stuff is like the sweet nectar of life. I am addicted to it. It is sooooo good. My favorite is Silks' Dark Chocolate Almond Milk, but Diamonds' Vanilla Almond Milk is just as amazing!

I created a Smoothie to commemorate this delicious beverage. Drum roll please!

The Chocolate Covered Banana
1 medium Banana
1 C. Dark Chocolate Almond Milk
1 Scoop Sun Warrior Protein Powder
1 C. Ice

1. Blend the Banana, Almond Milk, and protein powder.
2. Add ice and blend until smooth.
3. Enjoy the chocolate deliciousness!

This is great for breakfast because it feels so bad for you, but it tastes so good.

But this is not the only recipe you will get from me today. I got dinner in the bag for you too. You can thank me later. If you want.

Breaded Turkey Cutlets, Roasted Potatoes, and Salad with "Ranch" dressing
Serves 3

1 pack Turkey Breast Cutlets, boneless and skinless (I used Trader Joes)
2 c. Gluten Free Breadcrumbs (I make my own)
1/2 c. Parmesan, freshly grated
1 tsp Salt
1/2 tsp Pepper
2 tsp Organic Herb Seasoning
2 Eggs
1/2 c. fine Sweet Rice flour
1 lb small Potatoes, red, fingerling, dutch, gold
2 Tbs Olive Oil
Salt and pepper
2 Tbs Mayo
4 Tbs Greek Yogurt
2 Tbs diced Chives
1/2 tsp Salt
Juice from 1 Lemon
1 head Butter lettuce
Cucumber, Tomato, Red Onion, Radish

1. If the potatoes are small toss them whole with the olive oil and salt, if not then cut into small pieces. Roast in the oven at 420 F for 30 minutes, flipping halfway through.

2. Slip the cutlets into a large ziploc bag and pound until 1/4 inch thin. Coat the cutlets in flour, then egg, and then breadcrumbs. Set aside.

3. In a small bowl, combine the mayo, yogurt, salt, chives, and lemon juice. Whisk, and set aside.

4. Take a large saute pan and fill the bottom with about an 1/8 inch of olive or canola oil. When the oil is hot, add the cutlets, two at a time. Flip when browned. About 4 -5 minutes, each side.

5. Serve the salad dressed, with the potatoes, and turkey cutlets.

Keep the Integrity of the Bean, 2009-present. Unauthorized use of this material without permission is strictly prohibited. Links may be used, provided that credit is given to "Keep the Integrity of the Bean" with appropriate direction to the original content.