Deconstructed Potstickers

Sometimes, I just NEED Chinese food in my life. But I know that if I order it from Panda Express my tummy and skin will be so sad later that I'll start to get sad, and tears will ruin any good meal. SO.  I give you...the deconstructed potsticker! Fully gluten-free - and makes a fabulous fully paleo sauté if you choose to omit the rice noodles all together. 
I got the idea watching my good friend Vina make potsickers with essentially the same ingredients - now I can enjoy them without the wheat dough!

1lb grassfed ground beef - look at that color!
1 small cabbage chopped finely or shredded
3 large carrots sliced into coins
1 onion chopped finely
2tbsp tamari

1tbsp sesame oil
2tbsp peanut oil
seasonings: 2tsp ginger (if fresh- grate it), 1tbsp chili garlic paste, salt and pepper

Pour the peanut oil into the skillet to coat the bottom. It can take a high heat and is relatively flavorless- ideal for sautées. Add the beef, cabbage, carrots and onion. Toss and sauté over medium heat for a few minutes, then add the sesame oil and seasonings and prepare yourself for the barrage of sensual deliciousness!

Meanwhile...boil a pot of water and add the rice noodles, about 2 servings or 1 good handful, to the water and cook until al dente. Meaning- soft and slippery, but when you bite it the noodle still has form. This is a fine line -rice noodles turn to mush-noodles quickly!

Continue to cook until the meat is browned and the veggies are done to your liking. I like my carrots a little tender-soft so I can bite them without a real crunch but not so soft that they're mushy. The cabbage and carrots should be translucent. 

Add the cooked rice noodles and toss it all together in the pan so the flavors soak into the noodles and enjoy your very healthy, very happy, delicious Chinese dinner. 

Nom nom nom!


Tropical Kale Sauté

Tired of boring greens? Or...need something else to do with the armloads you bring home from the CSA every week?? I did...seriously...so many greens.....

On that note - there have been some disturbing blog posts circulating the interwebs lately about greens and green smoothies being bad for health because of the high oxalate content and predisposition to kidney stones. Greens do have oxalate which can cause stones, but only in excess or dehydrated individuals! PLEASE do not decrease your consumption of greens out of fear. Drink water. Eat your greens in moderation. If you are existing solely on pulverized raw greens for 3 meals a day we may have a problem, but any self respecting Southern woman eats several cups of greens daily, cooked and raw, when the season is high and no harm's come of it. 

That said..on to the island sauté

3-4 cups roughly chopped greens- kale and collards work great
1 onion, chopped
1c chicken cooked or raw
1c pineapple chopped
1 avocado chopped
2tbsp coconut oil
1tsp ginger
salt and pepper to taste

Toss the greens into your hot skillet with 1 chopped onion. I learned a few years ago the best way to good greens is to grease them up first then to add the liquid - it's the ONLY way I cook greens now to preserve flavor and texture! So add 2tbsp coconut oil and toss over medium heat until the greens are bright and shiny, then add - bear with me here - pineapple chunks and chicken pieces (I used cooked leftovers- if raw just cook until done). Take off the heat, toss with ginger and a little salt and pepper, and add 1 chopped avocado to the hot mix. 
True to form - this is quick, easy, few ingredients, and it'll knock your boyfriend's socks off. 

Mmmmm tropical kale anyone??