Don’t stop being you just because others can’t handle you at full strength! I am re-learning this…especially at work. We are all valuable in our own ways. Strut your stuff…show them what you’ve got!
Happy Thursday!
Blessings.
Category: WLS
Monday
Happy Monday. Go get ’em!
Blessings.
Align
Again, a reminder to myself that I have come so far, and it is okay to rest. Feel like I am growing a bit…hopefully, more than I realize.
Blessings.
Seed
Reminder to myself….scattering seeds!
Blessings.
Worth
Blessings…
Cauliflower Fried Rice
This is so easy to make, and has fooled my nieces (they are eleven) in thinking that it is regular rice (they wanted seconds). You can add any proteins or vegetables to it as you like, but since I was serving the Bok Choy and Japanese Chicken Thighs, I left it plain.
We buy the cauliflower rice already minced. You are more than welcomed to google how to do that if you like, I don’t have that time.
I also cook this in my wok type skillet. I begin with about a teaspoon of olive oil and heat the pan. I cook this on high heat as well. Begin by putting the cauliflower in the hot pan, and stir, adding salt and pepper (I don’t add a lot of salt as I add soy sauce). Cook for about five minutes and then add about two teaspoons of sesame oil on the outside rim of the pan. Stir and continue to cook until the “rice” browns a bit and most of the moisture is evaporated.
Make a well in the middle of the pan. Beat two eggs and add to the well. Stir quickly, incorporating the rice. Continue to stir and cook until the eggs are cooked. 
Serve with some green onions on top and additional soy sauce.
If you want to add any kind of vegetables to this, I would add those before adding the eggs, and just heat through. I have cooked this before with Chicken and with Shrimp (click for those recipes).
Enjoy.
Roasted Bok Choy
I am in love with this recipe. The flavors from the marinade on the Japanese Chicken Thighs pair perfectly with the Bok Choy and Cauliflower Fried Rice.
But a bit of change for the vegetables as I add more garlic and ginger. So for this marinade I used:
Olive oil opposed to sesame oil (on the bottom of the pan)
1/2 ounce Tamari
1 ounce Mirin or Dry Sherry
1 teaspoon sugar (or honey)
2 ounces ginger – grated
3-4 large garlic – grated
2 green onions or scallions, chopped
salt and pepper to taste
Rinse the Bok Choy (if you can find baby Bok Choy-it is preferred) break off or cut into smaller pieces. Dry off with a paper towel or wrap them up in a paper towel and rest. Place on a lined cookie sheet, and either spray with non-stick cooking spray or drizzle the bottom of the pan with Olive Oil. Place the Bok Choy on the cookie sheet. 
Drizzle the marinade over the top of the Bok Choy.
Roast in a pre-heated 350 degrees oven for about 15-20 minutes. 
If you would like to have these still crispy, so be aware of the time in the oven. If you like them more done, just roast for a longer time. I did cook it with the chicken, and just placed them in the oven after the chicken had cooked for about 12 minutes.
Serve with the Japanese Chicken Thighs and Cauliflower Fried Rice.
Blessings.
Japanese Style Chicken Thighs
We had a sweet, younger couple over for dinner, and they have been eating healthy. I made sure that our menu was okay with their diet restrictions (having many of my own currently and in the past).
The Menu: (I will be posting the Bok Choy and Cauliflower Fried Rice over the next couple of days.)
Japanese Style Chicken Thighs with Roasted Bok Choy and Cauliflower Fried Rice
For the chicken, I used boneless, skinless chicken thighs. For the marinade and basting sauce:
1/2 ounce Tamari
1 ounce Mirin or Dry Sherry
1/4 ounce sesame oil
1 teaspoon sugar (or honey)
1 ounce ginger – grated
2 large garlic – grated
2 green onions or scallions, chopped
salt and pepper to taste
Mix everything together in a bowl except the salt, pepper and green onions. Place the chicken in a the bowl and pour the sauce over. Cover and let sit at room temperature for about 45 minutes to a hour.
Place chicken on a sheet pan (I cover mine with aluminium foil). Sprinkle the chicken with the salt and pepper.
Bake at 350 degrees, for about 30-35 minutes or until chicken is done, turning once and basting with the marinade.
Sprinkle the green onions on the chicken. Serve hot with the Bok Choy and Cauliflower Fried Rice.
We loved it, and our guests were very happy with the meal. (Yay!) I didn’t end up taking pictures of our plates (I had forgotten-ugh).
Blessings.
You Can
Blessings.
Friday Thoughts
Yep!
Blessings today and always.
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