Today’s lunch. Quinoa veggie fried rice with chicken.  http://damndelicious.tumblr.com/post/33882952382/quinoa-veggie-fried-rice-and-a-giveaway-giveaway So, we have altered this recipe slightly. The first and most obvious is the addition of chicken. Here we used chicken thighs and one left over chicken breast. I cut them into strips and marinade them for about an hour. The chicken marinade is: 3tsp Potato Starch 3tbsp Liquid Aminos 5 cloves minced garlic 1 tsp toasted sesame oil 3 tsp rice wine vinegar Next I did all the prep work for the main dish so that when it came time to cook it I could simply dump what I needed in piece by piece. Rochelle can attest that I am very big on “mise en place” and as such have to make sure all my ducks are in a row before I cook.  The only other alteration I make in this dish is I add rice wine vinegar to the finished product as well as more liquid aminos. The rice wine vinegar is a common addition to many Asian inspired dishes. When mixed with soy sauce (Liquid Aminos or Tamari free soy sauce for us paleo-ites) you get the flavor of pot sticker sauce and I absolutely love that flavor.  The best thing about this dish other than how delicious it is to eat is that it doesn’t take much cook time and it makes a ton of food. Also, it’s a great breakfast as Rochelle found out today when I heated a dish up and topped it with a sunny side up egg! Bon apetit Kyle   
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Today’s lunch. Quinoa veggie fried rice with chicken. 

http://damndelicious.tumblr.com/post/33882952382/quinoa-veggie-fried-rice-and-a-giveaway-giveaway

So, we have altered this recipe slightly. The first and most obvious is the addition of chicken. Here we used chicken thighs and one left over chicken breast. I cut them into strips and marinade them for about an hour.
The chicken marinade is:
3tsp Potato Starch
3tbsp Liquid Aminos
5 cloves minced garlic
1 tsp toasted sesame oil
3 tsp rice wine vinegar

Next I did all the prep work for the main dish so that when it came time to cook it I could simply dump what I needed in piece by piece. Rochelle can attest that I am very big on “mise en place” and as such have to make sure all my ducks are in a row before I cook. 

The only other alteration I make in this dish is I add rice wine vinegar to the finished product as well as more liquid aminos. The rice wine vinegar is a common addition to many Asian inspired dishes. When mixed with soy sauce (Liquid Aminos or Tamari free soy sauce for us paleo-ites) you get the flavor of pot sticker sauce and I absolutely love that flavor. 

The best thing about this dish other than how delicious it is to eat is that it doesn’t take much cook time and it makes a ton of food. Also, it’s a great breakfast as Rochelle found out today when I heated a dish up and topped it with a sunny side up egg!

Bon apetit

Kyle 
 

Butternut Squash is a definite favorite around our house. Tonights will go with a bit of sausage and the leftovers will be added to egg scrambles in the morning! Can’t wait to plan our own own this spring! Breaking down a squash is much easier than it looks: Cut in half width wise and pop in mocrowave for about 5 minutes. Peel the skin off. Scoop out the guts and chop into 1 inch pieces. Coat in foc, salt and pepper. Cook in oven for about 35 minutes at 400.
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Butternut Squash is a definite favorite around our house. Tonights will go with a bit of sausage and the leftovers will be added to egg scrambles in the morning! Can’t wait to plan our own own this spring!

Breaking down a squash is much easier than it looks:

Cut in half width wise and pop in mocrowave for about 5 minutes.

Peel the skin off.

Scoop out the guts and chop into 1 inch pieces.

Coat in foc, salt and pepper.

Cook in oven for about 35 minutes at 400.