Pineapple Fried Rice1 cup of brown rice
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water
5 tablespoons coconut oil
1 carrot, chopped in small cubes
1/2 red pepper minced
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
1 1/2 tablespoons Tamari or coconut aminos /not GF, use soy
4 green onions, sliced
*1/2 cup cashews or peanuts, some chopped if desired
In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid - about 20-30 minutes. Let the rice completely cool. You can do this ahead of time.
In a large skillet or wok, melt 1 tablespoons of coconut oil over medium-high heat. Add in onions, carrot and peppers with a pinch of salt, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic and ginger and pineapple, stirring for 30 seconds. Remove veggies with a large spoon and set aside in a bowl.
In the same pan, pour some scrambled egg in the pan in a thin layer, flip and remove to a plate. Continue making egg pancakes until all egg is gone. Stack eggs pancakes, roll and then slice into ribbons.
Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled jasmine rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.
Reduce the heat to low and stir in tamari/soy sauce. Taste it before adding more. Add the veggies and pineapple back in, then stir in the green onions and cashews. Taste and season additionally if desired. Serve immediately. This can be eaten alone or can serve as a great base for chicken, shrimp, pork or even tofu.
Erin's Pot Stickers
1 pound ground pork or chicken
1/2 head of Napa cabbage (release their water by sprinkling lightly with salt,let them sit while you manage the other ingredients and then squeeze of water)
10-12 chive strands or you could use 2 stalks of scallion
1 1/2 T. fresh, finely grated ginger
1 carrot shredded really fine
1 T. tamari (not gluten free, use soy)
1/2 T. sesame oil
1/2 tsp sriracha
2 cloves of garlic
pinch of salt and pepper
1 carrot, chopped in small cubes
1/2 red pepper minced
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
1 1/2 tablespoons Tamari or coconut aminos /not GF, use soy
4 green onions, sliced
*1/2 cup cashews or peanuts, some chopped if desired
In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid - about 20-30 minutes. Let the rice completely cool. You can do this ahead of time.
In a large skillet or wok, melt 1 tablespoons of coconut oil over medium-high heat. Add in onions, carrot and peppers with a pinch of salt, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic and ginger and pineapple, stirring for 30 seconds. Remove veggies with a large spoon and set aside in a bowl.
In the same pan, pour some scrambled egg in the pan in a thin layer, flip and remove to a plate. Continue making egg pancakes until all egg is gone. Stack eggs pancakes, roll and then slice into ribbons.
Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled jasmine rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.
Reduce the heat to low and stir in tamari/soy sauce. Taste it before adding more. Add the veggies and pineapple back in, then stir in the green onions and cashews. Taste and season additionally if desired. Serve immediately. This can be eaten alone or can serve as a great base for chicken, shrimp, pork or even tofu.
Erin's Pot Stickers 1 pound ground pork or chicken
1/2 head of Napa cabbage (release their water by sprinkling lightly with salt,let them sit while you manage the other ingredients and then squeeze of water)
10-12 chive strands or you could use 2 stalks of scallion
1 1/2 T. fresh, finely grated ginger
1 carrot shredded really fine
1 T. tamari (not gluten free, use soy)
1/2 T. sesame oil
1/2 tsp sriracha
2 cloves of garlic
pinch of salt and pepper
*Sometimes I add mushroom instead of chicken for a veggie version
1 package of round wonton/dumpling wrappers
OR use gluten free spring roll rice wrappers
stack 2 wet spring roll wrappers on top of each other and then fill with your filling
1 T. corn starch for dusting the pot stickers
1-2 T. vegetable oil (for frying)
3/4 c. warm water for steaming
Combine all these ingredients in a Cuisinart and pulse lightly until combined, don't over process into mush.
I used a small plastic dumpling press I found at a garage sale to make these up. I place 1 tsp full of mixture in my wrapper and then wet the edges and pressed it in this dumpling maker. I dusted them with corn starch and placed them on an oiled plate and covered them. It goes really fast with this handy press. Place your large saute pan on medium heat and heat a small bit of your oil. If you don't have a "dumpling press", simply pinch and fold the wrapper closed. Place the dumplings in the pan, cook until they are browned on the bottom, pour in a small amount of liquid and seal with a lid for 2-3 minutes. The dumplings should be eaten right away. They don't last very long in my house. My son and husband gobble them up almost as fast as they come out of the pan.
Dipping sauce:
1/4 cup Tamari or light soy sauce
3/4 tablespoon seasoned rice vinegar
1 teaspoon brown sugar/sugar sub works
1 minced garlic clove
1/2 teaspoon sesame oil
1 teaspoon green onion (thinly sliced)
1 package of round wonton/dumpling wrappers
OR use gluten free spring roll rice wrappers
stack 2 wet spring roll wrappers on top of each other and then fill with your filling
1 T. corn starch for dusting the pot stickers
1-2 T. vegetable oil (for frying)
3/4 c. warm water for steaming
Combine all these ingredients in a Cuisinart and pulse lightly until combined, don't over process into mush.
I used a small plastic dumpling press I found at a garage sale to make these up. I place 1 tsp full of mixture in my wrapper and then wet the edges and pressed it in this dumpling maker. I dusted them with corn starch and placed them on an oiled plate and covered them. It goes really fast with this handy press. Place your large saute pan on medium heat and heat a small bit of your oil. If you don't have a "dumpling press", simply pinch and fold the wrapper closed. Place the dumplings in the pan, cook until they are browned on the bottom, pour in a small amount of liquid and seal with a lid for 2-3 minutes. The dumplings should be eaten right away. They don't last very long in my house. My son and husband gobble them up almost as fast as they come out of the pan.
Dipping sauce:
1/4 cup Tamari or light soy sauce
3/4 tablespoon seasoned rice vinegar
1 teaspoon brown sugar/sugar sub works
1 minced garlic clove
1/2 teaspoon sesame oil
1 teaspoon green onion (thinly sliced)
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