It's recipe day! What else is a blog for but to store the recipes you've cobbled together over the years to serve as an aid to your rapidly failing memory?
And this is a two-fer! At the end, I'm going to ask for your favorite way to cook either vegetables or meat, and if you comment, you get a chance to win Vickie Howell's new book: STEP IT UP KNITS, a cute look at accessories with an eye to gaining new knitting skillz.
When I was a teenager, we lived on a teeny-tiny island called Saipan. Floating in the space between the Philippine Sea and the Pacific at the edge of the Marianas Trench, it had many Filipino residents, and my family fell in love with the food. Every Sunday, we'd go to church which had no walls and was open to the ocean breeze. We could see the waves breaking from our pews.
Saipan Community Church, Susupe
After holiday services, we'd step outside from the end of the pew and take our place at the groaning tables full of of glistening pancit, crunchy lumpia, and my favorite, chicken adobo. Our Ates would load our plates, and we'd eat sitting cross-legged on the sand.
Lately, I'm all about easy meals. And lord, this one is easy. It's the perfect way to try cauliflower rice if you haven't yet (you do need a food processor for this). Now, I couldn't quite imagine adobo without rice. I'm not eating grains at the moment, and I didn't believe that cauliflower (a vegetable I've always hated) could substitute in ANY way for it. Guess what? It does. I actually like the cauliflower rice more than the real stuff.
Bonus: This is anti-inflammation diet and Paleo diet friendly. (Psst – I started eating well to feel better, but I'm sitting here in a size 10 pair of Dickies for the first time in, um, memory? I don't think I've been this weight since I was twenty-one. So that's something.)
This recipe reminds me of my mother's, so I'm fond of it. There are approximately one thousand variations of this. Of course, I think mine is the best.
4-5 lbs chicken thighs, bone-in
1 c white vinegar
1 c soy sauce
A head (or more!) of garlic, peeled and crushed.
1 tsp black peppercorns
Marinate the above for at least an hour. (The more time the better. I like about five hours if possible, but often only do an hour.) Then bring to boil, cover, reduce to simmer for about thirty minutes. Uncover and raise the heat a touch, cook for another twenty minutes or so, until chicken is done. (The meat should be almost falling off the bone at this point.)
So easy! And fast! Make it at the very last minute.
Two heads cauliflower
2 tbs olive oil
1 tsp red chile flakes (or more to taste)
1 tsp ginger powder
Salt to taste
Cut the cauliflower into florets, add to food processor. In approximately 10-15 one-second bursts, chop the cauliflower into pieces that resemble rice (no more, you don't want this going mushy). I usually have to stop the food processor, carefully pull out the bigger pieces that refuse to chop, dump out the rice bits, and toss the big pieces back in. Repeat till all the cauliflower is done. Over medium-high heat, heat the olive oil. Once it's hot, add the red chile flakes, ginger powder (or fresh! but that's not as quick), and salt. Add the cauliflower and fry it up for about four or five minutes.
Serve the chicken adobo over the rice, and add some of the marinade over the top. Then let your eyes roll back in your head in pleasure.
Servings: Lots. (6-8ish, feel free to halve the recipe)
Now! Leave me your fave way to fix veggies or meat–you know, that easy recipe that you don't have to look up, the one that always tastes good. Simple is best here, since I'm avoiding sugar, dairy, grains,processed ingredients, potatoes, beans, and tomatoes. I know, a challenge, right? It's not as hard as I thought it would be.
(Example: I've recently discovered making sweet potato fries in the toaster oven! Slice fry-shaped, toss with olive oil and salt, bake for 50 minutes or so, till they start to blacken. Serve with mayo/chipotle powder/garlic dip.)
One lucky commenter will win a copy of Vickie Howell's new book! I'll draw on Monday.
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