Wednesday, April 29, 2020

Paleo Chicken and Broccoli Stir Fry

This was so good that I am posting on the same night I made it!  The flavors were spot on and it came together pretty quick.  I used frozen garlic and frozen ginger instead of fresh (I buy the Dorot cubes from Trader Joe's) but that's the only change.  Served it over cauliflower rice sauteed with a bit of avocado oil and chicken broth--perfect.

Paleo Chicken and Broccoli Stir Fry

For the Chinese Chicken and Broccoli Seasonings:

For the Stir-Fry Sauce:


  • 4 large garlic clovesthin sliced
  • 1 tbsp fresh gingerfinely chopped
  • 4 bulbs scallionschopped and separate white + green parts
  • 10 oz. broccoli floretsblanched
  • Cooking fat of your choiceavocado oil or ghee


  • Thin slice chicken breasts to about ¼ and ⅛ inch thin. Season with ingredients under ‘Chinese chicken and broccoli seasonings’. Mix well and set aside in the fridge while preparing other ingredients. Stir well ‘Stir-Fry Sauce’ until there are no lumps. Prepare garlic, ginger, and scallions. Hot water blanch or microwave broccoli florets for 1-2 minutes on high and set aside to cool/drain.
  • In a well-heated large stainless steel skillet or cast iron, add 1.5 tbsp cooking fat. Sear the chicken breasts in one even layer in the skillet over medium-high heat without disturbing until they are in golden brown color (about 3-4 mins.) then use a fish spatula to flip and sear the flip side. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.
  • Use the same skillet and add 1.5 tbsp cooking fat, saute garlic, ginger, and white parts of scallions over medium heat until fragrant. Season with a pinch of salt and stir fry frequently to prevent them from burning (about 8-10 seconds). Add chicken and broccoli florets to the skillet.  Toss and stir the stir-fry sauce one more time before pouring it in the skillet. Toss and coat the sauce over chicken and broccoli until the sauce is slightly thickened (about 8 -10 seconds). Garnish with green parts of scallions and serve hot or in room temperature with cauliflower rice, steamed rice, or lightly sautéed zucchini noodles.

Wednesday, April 1, 2020

Instant Pot Rice Pudding

Rice pudding in a small white bowl

We LOVE rice pudding but hate how long it takes. I worked on this recipe for a while until it was just like Mom used to make. It's SO yummy.

Instant Pot Rice Pudding
1 1/2 cups rice (we use long grain but any kind will work)
4 1/2 cups milk
1 cups sugar (add a little more if you want it super sweet, we add up to 1/4 cup)
pinch of salt
2 tsp vanilla

Put everything in the instant pot, except the vanilla. Put it on manual setting for 20 minutes. Allow it to naturally release. Stir in vanilla. Cool slightly before serving, or you can serve it cold. Mix-ins options: cinnamon, nutmeg, blueberries, cream cheese, raisins, craisins, nuts, chocolate chips, etc.