I hope everyone has settled back into normal everyday life again after the whirlwind of the holiday season. All of the baking and cooking can take a toll of my back during this busy season. I love every minute of it but my lower back screams at me for overdoing things. Oh well, I guess it is all a part of the aging process. The 125 kilometres I ran in the month of December may have tuckered me out a tad also.
Last night I made a wonderful supper that my husband could not get enough of. If Andre says it is good then you know it is a hit. He usually just scoffs it down and I have to ask him if it was good. If it isn't good he will surely say something without any prodding. This time he volunteered the complement.
My lovely Facebook friend Allison Sklar is an extremely talented pastry chef and also a fabulous vegetarian cook with an impressive blog. She recently got recognized for her 5 Ingredient Coconut Lime Marinade on lifehacker.com. They posted a link to her marinade in an article written this past December 7, 2016 about meal planning. I have used many of Allison's recipes to make meals for my son's girlfriend Coral, also a vegetarian, and Allison has been generous with sharing some gluten free and grain free cake ideas. I wanted to try this marinade so I came up with something a meat eating carnivore, low carb person like myself could enjoy. I really only had to sub the chickpeas for chicken and the rice for caulirice in the recipe she developed so all credit goes to her. I hope you enjoy it as much as we did.
Recipe
1 Can full-fat coconut milk
1 tsp turmeric
1/4 tsp smoked paprika
1 Tbsp sriracha sauce (or more to taste, I used 1.5 Tbsps)
Zest and juice from 2 limes
Combine all of the ingredients and whisk together.
Chicken
2 pounds of chicken breasts cubed
Salt and Pepper to taste
Olive oil for frying
Heat olive oil in a deep non-stick frying pan. I used my wok.
Cube chicken and salt and pepper cubes to taste.
Fry in batches in oil until cooked through and juices run free.
Remove from pan wipe pan clean and set chicken aside.
Caulirice
1/4 cup butter
6 Cups riced Cauliflower (Finely grated)
Salt and pepper to taste.
In same pan used for frying chicken, melt the butter. Add the caulirice and sauté for about 3 minutes, salt and pepper to taste. Remove from pan and set aside.
Combine the Marinade and chicken in the pan and simmer on low for about 15 minutes. Stir in the Caulirice and salt and pepper to taste. Garnish with chopped cilantro or parsley if desired.
Recipe serves 6 and has a net carb count of about 5.5 carbs.
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