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Cauli Couscous Recipe; taken from Jen Comas-Keck from elitefts.com:
Ingredients: Head of cauliflower 2 - 4 cloves of garlic 1 TBSP olive oil Green onions Purple Onion Red pepper Green pepper Couple Tablespoons of low sodium organic stock - veggie, chicken or beef will work
Seasonings: Dash of sea salt Dash of pepper Dash of cumin Dash of chili pepper I threw in some shredded carrots and jalepenos, too because I'm a fan of the muy caliente.
First, cut the cauli florets off. Then shove'um in the food processer, a couple quick pulses will do...you don't want to end-up with cauli-mash...
Next, heat up the tablespoon of olive oil and toss in your garlic and onions and get those warmed and carmelizing. Next, add the other veggie accoutrment to soften them up.
Lastly, add your cauli, along with the stock and seasoning (season to preference). Let simmer, flip your steaks, cut-up your avocado, a little red wine never did anybody no harm, and alotta made most pretty happy. All aboard the flavor train.
Enjoy,
Chef Boyaromo
Not only is my wife drop-dead gorgeous (points), but she’s a terrific cook (double points…take notes boys). One of her specialties, and a meal my taste buds and colon love dearly, is her version of “Black Bean Soup,” which I prefer to call Black Bean Poop…I’m sure you can deduce why. It’s both nutritious and delicious…I mean it’s so good it almost tastes bad for you…plus it’s an extremely versatile meal, and it’ll last you a long time. The recipe: (serves a bunch, you’ll have leftovers which is awesome)
Food prep:
-Open 3-4 cans of black beans; a standard can, not the Costco barrels
-A generous couple handfuls of chopped carrots
-1/2 of a white onion, chopped into fairly fine bits
The cooking:
In a deep soup pan, begin by sautéing your carrots and onions in olive oil (enough to coat the bottom of pan) until soft. Once soft, add minced garlic (garlic lovers can be generous), and saute for a bit longer; careful not to burn the garlic.
Next, add 1 tbsp of cumin, a few generous shakes of cayenne (good cooks don’t measure, duh, and I like mine spicy), 3/4 tsp coriander, 32 oz. beef broth and the 3-4 cans of black beans (juice included). Stir it all up and let simmer for 15-20min.
Stroll to television and witness the Sox continuing to choke away the wildcard…make a u-turn back into the kitchen.
We like to serve our black bean poop on a bed of quinoa. See quinoa label for cooking instructions.
After the soup has simmered for about 15-20min, take your hand blender and gently blend until you’ve reached your desired soupy consistency; I like mine chunky. After blending, add ½ cup of dry sherry, and stir it up.
Take your quinoa off the stove, mix the two together, and enjoy!
What’s great is that later in the week your leftovers can be used to make bean burritos; add some fresh slices of avocado and a sprinkling of cheese…and now you’re eatin’ gooood.
The cure for the common case of constipation,
Sous Chef Chris
An oldie but a goodie. This is a recipe that nearly rivals my addiction to caffeine. It's awesome to make for breakfast or lunch, tastes a-m-a-z-i-n-g, is filling, and easy to take to work and/or on the road. I've been eating this on a weekly (sometimes daily) basis for the past two years. Many of my friends and family members are still making this after I showed it to them over a year ago. Let's get to it:
Ingredients:
Directions
Combine everything in a bowl, stirring as you add ingredients. Place in microwave for 2-4 minutes (depending on strength of microwave), stirring about halfway through to ensure thorough heating. You can add Splenda as the sweetener, but I don't think it tastes nearly as good as xylitol (even though it's must cheaper). You may also use Agave Nectar (a low-glycemic sweetener extracted from a plant...found in most grocery stores). If using Agave Nectar as the sweetener, I prefer to add it after nuking. It will take a couple attempts to figure out the proportions you personally like to add to make it taste just right, but once you get it, you'll never go back to pre-packed flavored oatmeal that's nutrient-poor and loaded with sugar.
Notes:
Note that it's not the most attractive-looking dish (due to the cocoa powder). Many of the athletes at SAPT have questioned my sanity when catching a glimpse of this on my lunch break. Not to fear, as it literally tastes like a peanut butter brownie! Their loss, not mine.
*A great tip I picked up is to boil the steel cut oats IN the coconut milk. Delicious!
