This weekend Rachel and I made a feast to honor our last weekend together in the apartment. We made two of our favorite go-to sides: Curried Cauliflower and Japanese-style Cabbage Salad. We also made a main dish with fish since Rachel is Kosher and I like to know the source of my meat. It usually takes a situation like that for me to cook fish. When I first started the paleo diet, I tried really hard to get into fish, but I just can't. Fish is just overwhelmingly fishy sometimes.
The Japanese-style Cabbage Salad is super easy to make. It doesn't even require any cooking. You just mix some ingredients together and throw in some pre-cut cabbage, and you are good to go! The Curried Cauliflower is delicious and super easy to make, but you have to give the cauliflower sometime to cook down. The Israeli BBQ fish had a very strong tamarind flavor to me. I've never cooked with tamarind before, and it's a very unique flavor.
The Japanese-style Cabbage Salad is super easy to make. It doesn't even require any cooking. You just mix some ingredients together and throw in some pre-cut cabbage, and you are good to go! The Curried Cauliflower is delicious and super easy to make, but you have to give the cauliflower sometime to cook down. The Israeli BBQ fish had a very strong tamarind flavor to me. I've never cooked with tamarind before, and it's a very unique flavor.
Japanese-Style Cabbage Salad
Adapted from Cynthia's Recipe
Ingredients:
3 tablespoons sesame oil
3 tablespoons rice vinegar
1 clove garlic (minced)
1 teaspoon grated fresh ginger root
1 tablespoon honey
1 teaspoon salt
1 teaspoon black pepper
1/2 large head cabbage (cored and shredded)
1/4 cup scallions, thinly sliced
1 cup raw almond sliver
1/4 cup toasted sesame seeds
Preparation:
1) Combine all ingredients in a bow and mix well to serve.
Adapted from Cynthia's Recipe
Ingredients:
3 tablespoons sesame oil
3 tablespoons rice vinegar
1 clove garlic (minced)
1 teaspoon grated fresh ginger root
1 tablespoon honey
1 teaspoon salt
1 teaspoon black pepper
1/2 large head cabbage (cored and shredded)
1/4 cup scallions, thinly sliced
1 cup raw almond sliver
1/4 cup toasted sesame seeds
Preparation:
1) Combine all ingredients in a bow and mix well to serve.
Curried Cauliflower
Ingredients:
1 head cauliflower (chopped)
1 bell pepper (diced)
1 clove garlic (minced)
1/2 onion (diced)
3 tbsp. coconut oil or fat of your choice
1 cup tomato sauce
3 tsp ground cumin
3 tsp ground coriander
3 tsp ground tumeric
2 tsp salt
1/2 tsp cinnamon
1/4 tsp cayenne pepper (a little extra if you want to heat things up)
1/4 tsp ground black pepper
Preparation:
1) Saute onion in coconut oil or fat of your choice until browned.
2) Add cauliflower and garlic to sautéed onions. Allow to cook a little (3 mins or so).
3) Add spices and cook for 5 mins.
4) Add tomato sauce and bell pepper and cook until cauliflower is tender.
Ingredients:
1 head cauliflower (chopped)
1 bell pepper (diced)
1 clove garlic (minced)
1/2 onion (diced)
3 tbsp. coconut oil or fat of your choice
1 cup tomato sauce
3 tsp ground cumin
3 tsp ground coriander
3 tsp ground tumeric
2 tsp salt
1/2 tsp cinnamon
1/4 tsp cayenne pepper (a little extra if you want to heat things up)
1/4 tsp ground black pepper
Preparation:
1) Saute onion in coconut oil or fat of your choice until browned.
2) Add cauliflower and garlic to sautéed onions. Allow to cook a little (3 mins or so).
3) Add spices and cook for 5 mins.
4) Add tomato sauce and bell pepper and cook until cauliflower is tender.
Israeli BBQ Fish
Adapted from Flavours of Babylon
Ingredients:
4 fillets sea bass
5 tbsp olive oil
2 tbsp tamarind paste
2 tbsp lemon juice
1 tsp turmeric
1 tbsp paprika
1 tbsp salt
Preparation:
1) Combine all ingredients except the fish in a bowl to make the marinade. Add the fish to the marinade and marinate fish for an hour in the fridge.
2) Pan-fry the fillets on one side for about 5 minutes on medium heat. Cook for another 4 minutes on the other side.
Adapted from Flavours of Babylon
Ingredients:
4 fillets sea bass
5 tbsp olive oil
2 tbsp tamarind paste
2 tbsp lemon juice
1 tsp turmeric
1 tbsp paprika
1 tbsp salt
Preparation:
1) Combine all ingredients except the fish in a bowl to make the marinade. Add the fish to the marinade and marinate fish for an hour in the fridge.
2) Pan-fry the fillets on one side for about 5 minutes on medium heat. Cook for another 4 minutes on the other side.