Entrees Archives - Page 9 of 9 Fresh and Fit

Category: Entrees

Cuban Style Riced Cauliflower

This might be one of my favorite recipes I have to share with you. It is Cuban Style Riced Cauliflower using, you guessed it, cauliflower instead of rice. I was able to find orange cauliflower in my supermarket, which helps to mimic the color of spanish rice. If you can’t find orange, white will work just fine. You could even add a little ground turmeric to dye the cauliflower orange if you desire. The recipe has all of the bold flavors you would expect from a cuban dish, but with far less carbs and calories, and much more nutrition. Plus, the colors of all the fresh ingredients are so gorgeous. Enjoy!

1 head of cauliflower, broken into florets
4 tbsp olive oil
1/3 c red onion
1/2 mango, diced
2 tsp ground cumin
1 tsp oregano
1 tsp minced garlic
1/2 c black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 green onion, thinly sliced
1 plantain sliced diagonally
1 tbsp lime juice
1 tsp lime zest
Sea salt and black pepper

Prepare ingredients

In a food processor, pulse cauliflower until “riced” working in small batches.

Heat 2 tbsp olive oil in a medium frying pan over low to medium heat, add plantains and cover. Cook 4-5 minutes and then flip each slice over. Cook 4-5 minutes longer. Slices should be nicely browned.

While plantains cook, heat a separate pan with 2 tbsp olive oil and add cauliflower “rice”, cook 5 minutes. Add garlic, oregano, and cumin. Stir.
Add red and green onion, cook 2 minutes.

add mango, black beans, lime zest and juice. Stir. Season with sea salt and black pepper.

Transfer to serving bowl and add plantains. Garnish with cilantro.

Yields 6 servings.

Creamy Sun Dried Tomato Chicken

I adapted this delicious dish from a recipe my mom used to make. She would serve it over bow tie pasta. I left out the pasta and upped the nutrient content by adding fresh portobello mushrooms and peas. This dish walks the line between healthy and decadent, but it is the quality fat that is important. Using grass-fed butter and organic heavy cream, you don’t have to feel guilty for enjoying this rich creamy sun dried tomato chicken recipe. Don’t fear the fat!

4 chicken breasts (organic)
1 cup sliced baby portobello mushrooms
1/2 cup peas
Salt and pepper to taste
3 tbsp grass-fed butter, divided
2 cloves garlic, minced
1 tsp red pepper flakes or cayenne
3/4 cup chicken stock
1/4 cup white wine
1/2 cup organic heavy cream
1/3 cup sundried tomatos in olive oil, drained and sided thinly
1/3 cup grated Parmesan
1/4 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp dried basil
1/4 cup fresh basil leaves,chiffonade

Preheat oven to 400

Season chicken breasts with salt and pepper.

Melt two tablespoons butter in a large skillet over medium heat. Brown each side of chicken breast for approx. 3 minutes. Set aside into oven safe baking dish.

Melt remaining butter. And garlic and red pepper. Stir and cook until fragrant. Add broth, white wine, heavy cream, sun dried tomatoes, parmesan, and all seasonings except basil chiffonade.

Bring to boil and simmer until thickened, about 5 minutes. Add mushrooms and peas. Stir.

Pour over chicken in oven safe dish. Bake for 25-30 minutes. Garnish with fresh basil.

Arugula Salad with Toasted Almonds and Fig Vinaigrette

I am always trying out fresh takes on salads. The possibilities are truly endless. This arugula salad with toasted almonds, pomegranate seeds, creamy goat cheese and a figgy apricot vinaigrette is just in time for Christmas. It would look gorgeous on the table and make you feel less guilty about having another cookie or glass of eggnog…maybe.

Ingredients:

For the salad

6-8 cups baby arugula
1/3 cup slivered almonds, toast in a small pan over medium heat just long enough to lightly brown almonds. Keep an eye on them because they can go from toasted to burnt in seconds.
1/2 cup pomegranate seeds
1/2 cup soft goat cheese

For chicken:

2 chicken breasts
2 tsp oregano
1 tsp rosemary
1 tsp basil
1/4 cup white wine
1 cup chicken broth

In a small oven safe dish, Cook chicken breasts in chicken broth and white wine with herbs sprinkled on top at 375 for 30-40 minutes. Set aside to cool, then slice thinly.

For dressing

2 Tbsp olive oil
3 Tbsp white balsamic fig infused vinegar (pictured below)
2 Tbsp apricot preserves

Whisk together and drizzle over salad

Barbacoa Tacos with Satsuma Guacamole

I am back with all new recipes and a fresh page! Over the last six months, my boyfriend and I along with the help of our family, have been remodeling and moving into our first home. I also suffered a gnarly kitchen injury which prevented me from typing (I am still not using my left index finger). If you follow the Fresh and Fit Instagram page (@jennafreshandfit) you will see that I haven’t slowed down. I have been sharing our remodel and decorating along with new recipes I think you will enjoy. Now it is time to share them here on the website to catch up to speed! First up are my Barbacoa tacos with satsuma guacamole.

The Barbacoa Tacos

Dry rub 1-2 lbs of bottom round beef with 2 tbsp each paprika and cumin.

Sear each side in 2 tbsp olive oil over high heat until nice and charred.

Turn crockpot to high and add 2 cups beef broth and a small can of chipotle in adobo (chop finely before adding).

Add beef and cook for 4-5 hours. Shred and serve in taco shells or corn tortilla with shredded lettuce or purple cabbage. Top with satsuma guacamole.

Satsuma Guacamole

2 ripe avocados mashed

1/2 C chopped red onion

1 handful of cilantro chopped

1 small roma tomato, seeds and juice removed, chopped

1/2 a small jalapeño

juice of 1/2 a satsuma orange

juice of 1/2 a lime

sea salt to taste

combine all ingredients and stir until combined

*table is from Homegoods and dish towel & teak dishes are Crate and Barrel