MollyBel Recipes

  Pesto Cauliflower  Taken from:  https://comfybelly.com/2016/05/garlic-herb-mussels/ This is a paleo rice recipe but I just loved it as a cauliflower dish. Ingredients 1 large cauliflower head, diced into bite-size pieces 1 tablespoon high heat oil 1/4 teaspoon salt 2 tablespoons pesto Method Preheat your oven to 400ºF (200ºC, or gas mark 6). Prepare a baking sheet with parchment paper. Mix the cauliflower, oil, and salt in a bowl until the cauliflower is well coated. Spread the cauliflower across the baking sheet and bake for 25 minutes. (This step can be skipped if it's not for paleo rice) Cool the cauliflower for 5 minutes and then gently pulse a few times in a food processor, or until it has the texture of large pieces of rice. Don’t over pulse it or it will become mushy. Blend in the pesto and serve. Serves 2 as a meal

Seafood Curry  1 lb of shrimp or fish olive oil 1 cups finely chopped onions 1 teaspoons minced garlic 1 tablespoons ground or crushed fresh ginger root 1 green chilies, dried chili or red pepper flakes 1/8 teaspoon turmeric 1 tablespoons ground coriander 1 can coconut milk 1/2 teaspoons salt 1 tablespoons minced fresh cilantro Step 1 Wash fish thoroughly, and set aside. Step 2 Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn. Step 3 Add fish, mix, reduce heat to medium-low, and simmer, covered, for 5–7 minutes, or until the shrimp is cooked throu...

This is a Paleo recipe but reminds me very much of a dish I had at Salvadoran delis.   Ginger Eggs 1 tsp oil 1/2 cup green beans 1 T minded ginger 1 small clove garlic, minced 3 eggs 1 Tablespoon chopped chives or green onions 1/4 tsp. coriander pepper to taste Heat the oil in a small skillet. Add the green beans, saute for 2 minutes. Add the ginger and garlic, cook 3 minutes more. Meanwhile, crack the eggs into a bowl, whip well. Add the beans, ginger, and garlic, plus the chives/onions and coriander. Mix well, then return to the skillet. Cook until the eggs set.