Morning sickness is a beast. The term “morning sickness” is just laughable when my lady has been ill morning, noon, and night for the past three plus weeks. It’s like she has a massive hangover every single day, but unlike a hangover their is no “hair of the dog” to find relief. One of the most challenging aspects of her morning sickness is her aversion to cooking smells. The littlest whiff of something on the stove or grill and it’s a race to the bathroom. Poor thing. Needless to say it’s been a lot of cold food and takeout for me. Poor thing? Nah.
My lady had plans yesterday and I found myself alone with the apartment on a sunny day. It was time to get cooking. Naturally the first thing I did was “fist bump” Bodhi.
Next I called my buddy Brad and fired up the Grill.
I have a long list of paleo friendly recipes that I have been waiting to try out. Some of the best looking recipes I have found are on The Food Lovers’ Primal Palate. Their instructions are clear and accessible and their food photos are not your usual nauseating food blog snaps (see the photo I took below for an example).
I decided on making the red curry chicken skewers and cauliflower rice. Brad does not eat paleo, so I was particularly interested in his take on the cauliflower as a substitute. He is also Canadian, so I’m pretty sure he is not accustomed to eating anything with too much flavor, eh?
[Full recipe, links, and Brad’s thoughts after the jump]
This was a fantastic meal and was ridiculously easy to prepare and make. The skewers had flavor and spice but never overwhelmed, and the cauliflower rice and grilled vegetables provided great contrast in flavor and texture. I loved it, but what did my non-paleo Canadian pal think? Here are some quotes I got from Brad during lunch.
You’re like, is this couscous? NO! It’s cauliflower. It’s a pleasant surprise.
The chicken is tender and coconuty with just a dash spice. It tastes, but it doesn’t feel.
And there you have it. Even our poutine eating neighbors to the north approve. I’m looking forward to making this again for my lady when she has her appetite back. I’ll probably add a bit more of the curry paste next time to give it a bigger kick. What can I say? My lady can handle the heat.
Without further ado, here are the recipes from The Food Lovers’ Primal Palate to sooth your grill’s lonely heat.
Ingredients for the skewers:
- 4 boneless, skinless chicken breasts
- 1 vidalia onion
- 2 green bell peppers
Ingredients for the curry sauce:
- 1/4 cup coconut milk
- 1 tablespoon red or green curry paste
- 1/4 teaspoon salt
- Whisk all ingredients together in a small bowl for the curry sauce.
- Cut chicken into chunks.
- Place chicken in a Ziploc bag, and pour curry sauce over chicken to marinate.
- Marinate chicken in the fridge for an hour.
- Cut onion and green pepper into chunks.
- Preheat grill on medium-high heat.
- Place the meat and vegetables on metal (or wood) skewers. If you use wood, soak the skewers for an hour prior to grilling.
- Cook skewers on grill, turning 1/4 turn every 5 minutes until evenly cooked.
- Let rest for 5 minutes, then serve over cauliflower rice.
- 1/2 head of cauliflower (this makes a lot)
- 1/2 of a vidalia onion, chopped
- 1 clove of garlic, minced
- 1 tablespoon coconut oil
- salt and pepper to taste
- Wash cauliflower under cold water and let dry, or pat with a towel to remove moisture.
- Remove the stems, and place florets in a food processor or high speed blender.
- Pulse the florets until you have created a couscous-type consistency. (Another way to create this is to use a cheese grater and grate the cauliflower.)
- Place in a microwave safe dish and cover, but do not seal the lid.
- Microwave on high for 1 minute 30 seconds, and stop to stir half way (do not over-cook the cauliflower or add liquid to it. This will turn it to mush).
- While cauliflower is in the microwave, spray frying pan with cooking spray and saute chopped onion and minced garlic.
- Once onion is tender, add in the grated cauliflower.
- Add 1 tablespoon coconut oil, salt, and pepper, and saute until you have reached your preferred “done-ness”. This typically only takes a few minutes, and it helps to taste the cauliflower. You want it to have that couscous-like consistency (not mushy).