One thing I love doing is trying different cultural foods. Last night we had Albondigas Soup, which was outstanding…it was so delicious that I was literally licking my bowl. I didn’t take a picture of it, however, I am still going to share the recipe with you in my next post.
This post is about my lettuce wraps which were just as delicious. My husband took a bite and gave me the best look ever. It was the look of, “I’m so glad I married a woman who knows how to cook!”. I wasn’t always so savvy in the kitchen. It took a few years to learn the ropes. Now I’m to a point where I will try to cook anything. Nothing looks too hard, well, there is Julia Child’s Beef Bourguignon which I still am scared to try. Needless to say, she is a legend so we’ll leave it at that!
Ok, this recipe was sent to me from GNOWFGLINS ecourse that I took at www.gnowfglins.com so I can’t take credit for it! I did have to “Paleo-fy” it just a tiny bit, but it’s amazing and so yummy. It’s easy, but takes about 15 minutes of prepping the veggies.
Asian Lettuce Wraps with Coconut Cauli-Rice
Asian Lettuce Wraps
1/4 cup coconut aminos (this is the Paleo approved version of soy sauce)
2 TB fermented fish sauce
2TB lime juice
1TB apple cider vinegar
1 TB raw honey (optional: leave out if Whole30 or 21DSD)
1 egg
2 TB coconut oil
1 medium onion, diced small
1lb ground chicken
2 TB grated fresh ginger
3 cloves garlic, minced
1 cup packed grated carrot (2-3 carrots, depending on size)
1 large red bell pepper, cut in small sticks
1/4 small head green cabbage
1 head butter lettuce, leaves separated
sea salt and pepper to taste
Serves 4
Whisk together the first 6 ingredients in a bowl, and set aside. Melt coconut oil in a large skillet over medium heat. Add onions and saute for a few minutes till they are soft. Add ground chicken, break it up, and cook it till it’s no longer pink. Stir in the garlic, ginger, and carrots, and cook for 3-5 minutes till the carrots are soft. Add in cabbage and red bell pepper, and stir-fry until slightly soft but still crisp, 3-5 minutes. Pour in the sauce mixture and toss the meat and vegetables to coat. Reduce heat to low and simmer for another few minutes. Taste. Add salt and pepper if necessary (taste it first because it will be a little salty already from the fish sauce). Fill the lettuce leaves with the meat mixture and top with coconut cauli-rice (recipe follows).
Coconut Cauli-Rice
1 head of Cauliflower
1/4-1/2 cup of full fat coconut milk
2-4 TB coconut oil
salt and pepper
3 TB lime juice
Take the cauliflower and cut it up into smaller pieces. Throw half at a time into a food processor and pulse it until it starts to look like the size of rice. Throw it in a bowl and processed the rest of the cauliflower. My processor only fits about half a cabbage at a time. Melt coconut oil in a large skillet. Pour in the cauliflower rice and saute’ it for about 5 minutes till it becomes soft. Pour in the coconut milk. Saute’ for another 5 minutes. Take off heat, add lime juice, salt and pepper.
If you make these wraps you HAVE to serve pineapple on the side. The flavors just go together so well! Hope you like it! Enjoy!