Thai Basil Beef Bowl

Ingredients

Lemongrass Rice

• 1 cup uncooked jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 tablespoon toasted sesame oil
• 1/4 cup fresh lemongrass chopped

Thai Basil Beef

• 2 large carrots cut into matchsticks
• 4 baby bells peppers sliced
• 1 hot red peppers sliced
• 2 green onions chopped
• 1 tablespoon fish sauce
• 1/2 teaspoon honey
• 2 tablespoons sesame oil
• Juice of 1 lime plus lime wedges for serving
• 4 cloves garlic minced or grated
• 2 teaspoons fresh ginger grated
• 1 pound lean ground beef may use ground chicken or pork too
• pinch of black pepper
• 1/3 cup + 2 tablespoons reduced sodium soy sauce divided
• 1/3 cup sweet thai chili sauce
• 2 cups fresh basil leaves sliced or chopped, plus extra for serving
• Toasted sesame seeds + chopped roasted peanuts for serving

Instructions

1. To make the rice. Add the coconut milk and water to a medium size pot. Bring to a low boil and then add the rice, sesame oil and lemongrass. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 15-20 minutes (don't take any peeks inside!). After 15-20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons chopped peanuts if desired. Note that rice can cook differently for everyone, this is just what works for me.
2. While the rice is cooking, make the beef. Add the carrots, peppers, hot red pepper, green onions fish sauce, honey, lime juice and 2 tablespoons soy sauce to a medium bowl. Toss well and set aside.
3. Heat a large wok or heavy bottomed skillet over medium heat. Add the oil and once hot add the garlic and ginger. Cook 15-30 seconds then add the beef. Season the beef with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Once the beef is browned, add 1/3 cup soy sauce, 1/3 cup sweet thai chili sauce and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes. Remove from the heat and stir in the remaining 1 cup fresh basil.
4. Divide the rice among the bowls, top with equal amounts of beef. Add the carrots + pepper on top of the beef. Garish with chopped peanuts, fresh basil and toasted sesame seeds. EAT!

Mexi Cauliflower Rice Stuffed Peppers

 Serves 4
Adapted from Minimalist Baker
Dana's original version is vegan, but I see that you can take this recipe any direction towards what your family eats. I added a small amount of sour cream and goat cheese to keep the insides creamy and the whole thing not overly dietetic, but you could leave those out to keep it dairy free. You could go with no cheese, or use goat, cheddar or queso fresco (I am sounding ambivalent about the cheese choice, but I think all work here). I have added chopped grilled chicken or prepared carnitas for company. This way you can do a few vegetarian peppers and then add meat for those that prefer it. It's pretty flexible.
The times given below will leave your peppers with some texture. If you prefer yours really soft, add 5 minutes to both roasting times.
3 bell peppers, ribs removed
extra virgin olive oil, for brushing
2 Tbsp. extra virgin olive oil (coconut or avocado work too!)
2 large cloves of garlic, minced
1 lb. riced cauliflower (store-bought or from one, medium cauliflower)
1 tsp. sea salt
2 tsp. chili powder
1 Tbsp. cumin
1/3 cup prepared salsa
5 green onions, chopped
1.5 cups cooked black beans (roughly a can, drained and rinsed)
1/3 cup sour cream
3/4 cup (about 6 ounces) goat cheese, white cheddar, queso fresco, plus more for serving
avocado, green onion, limes, sour cream, hot sauce, for serving

Roasted Vegetable Orzo

Serves 6 Recipe adapted from Ina Garten
Ingredients

• 1 small eggplant
• 1 red bell pepper
• 1 orange bell pepper
• 2 medium zucchini
• 1 red onion
• 2 tsp. dried oregano
• 1/2 lb. orzo
• 1/4 cup extra virgin olive oil, plus more for roasting
• zest and juice of one lemon (about 1/4 cup) plus a splash of white vinegar if you like it zippy
• 1/2 tsp. sea salt
• 1/2 tsp. fresh ground pepper
• 1/4 tsp. cayenne
• 6 ounces feta cheese, largely crumbled

• 1/3 cup chopped parsley
• 1/2 cup chopped basil
• 1/3 cup chopped chives
• 1/3 cup toasted pine nuts

Instructions

Preheat the oven to 425'. Trim and dice the eggplant, bell peppers, zucchini and red onion into 1" cubes. Collect the vegetables on two, large rimmed baking sheets. Drizzle the vegetables with oil, oregano, a generous sprinkle of salt and pepper and toss everything to coat well. Spread them in a single layer and roast for 25-30 minutes, rotating the trays halfway through, until the edges are browned. Remove to cool.

Bring a large pot of water to a boil. Salt it generously. Cook the orzo according to instructions. Drain. Rinse. Transfer to a large mixing bowl and let it cool. Drizzle on the oil, lemon zest and juice, salt, pepper and cayenne. Stir. Add in the cooled vegetables and herbs. Stir again. Crumble in the feta cheese, season to taste (I like it sippy, so I added about 1 Tbsp. white wine vinegar).

At this point you can serve it at room temperature, or keep it chilled in the fridge for up to a week.

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Tiki Marsala Chicken

SERVES 4

2 garlic cloves, very finely grated or minced

1 thumb-sized piece fresh ginger, peeled and very finely grated or minced

1 tablespoon tomato purée

4 tablespoons whole milk yoghurt

1 teaspoon garam masala

1 teaspoon tandoori spice

1½ teaspoons salt

2 tablespoons olive oil

1 whole chicken weighing about 1.6kg-1.8kg (roughly 3½ lb-4lb), spatchcocked or butterflied (ask the butcher to prepare this for you if necessary)

● Preheat the oven to 200C/400F/gas 6. In a medium bowl, whisk together the garlic, ginger, tomato purée, yoghurt, garam masala, tandoori spice, salt and olive oil. Rub the marinade all over the chicken, making sure to get as much as possible underneath the skin.

● Place the chicken on a wire rack positioned over an aluminium foil-lined baking sheet (or in a roasting pan or baking dish) and roast for 1 hour 15 minutes. Check after 40 minutes and if the chicken is browning too much, cover with foil.

● Let rest for at least 10 minutes before carving.