Adventure Mouth!

Ingredients Sauce 1/4 cup fish sauce (2 fl oz/60 ml) 1 T coconut aminosor more fish sauce 1 T sriracha or sambal olek 2 cloves garlic, crushed 4 T almond and/or cashew butter (64 g/2.3 oz) Salt and pepper Optional: 1-2 T erythritol or 5-7 drops of stevia Stir-Fry 500 g chicken thighs (17.6 oz) 2 packs shirataki noodles (400 g/14.1 oz) 4 large eggs 2 medium green onions (30 g/1.1 oz) 2 cups bean sprouts (100 g/3.5 oz) 1/4 cup chopped cilantro 1/4 cup flaked almonds 2 T fresh lime juice (~1/2 lime, use rest for garnish) 1 T + 1/4 cup ghee or extra virgin olive oil (70 g/2.5 oz) Optional: 2 cups shredded cabbage for garnish (140 g/4.9 oz) Instructions Wash shirataki and boil for 3 min, then drain and pan-fry for 10 min.  Set aside. Combine sauce ingredients in a bowl and set aside. Toast almonds in a hot, dry pan over medium-high heat for 1-2 min, stirring to avoid burning, until fragrant. Cut chicken into 1" pieces.  Cook in pan greased with ghee o

Ingredients 4 medium/large white onions 2 tsp lime juice 4 lime wedges 2 tsp olive oil Sea salt Instructions Preheat oven to 350o Peel onions and cut an X into the top of each (~1" deep) Place each onion on a large square of foil. Separate the X a bit and point 1/2 tsp of olive oil and 1/2 tsp of lime juice into it. Wrap onions in foil and place directly on oven rack.  Roast ~45 min.  When done, onion should appear translucent and a knife should slip easily in and out. Serve with salt and lime wedge.

Ingredients Asparagus spears, trimmed Olive oil (~3 T) Sea salt Optional Minced garlic Grated Parmesan cheese Ground black pepper Lemon juice Directions Preheat oven to 425. Toss asparagus in olive oil (or brush with), along with sea salt, garlic, and/or black pepper if desired. Bake until tender, 12 - 15 minutes. Optionally, sprinkle with lemon juice

A simple, nearly meatless dinner that can benefit from advance prep.  There's no attempt to make the cauli masquerade as potatoes, leaving the loaded toppings to run the show.

http://www.thekitchn.com/this-one-pan-indian-butter-chicken-is-the-perfect-30-minute-meal-248583 6 tablespoons butter, divided 2 lbs chicken breasts, cut into 1″ chunks 1 yellow onion, diced 3 garlic cloves, minced 3 tsp garam masala 1 Tbsp fresh grated ginger 1 tsp chili powder 1 tsp ground cumin 1/2 tsp cayenne pepper 1 1/2 cups tomato sauce (or one 14 oz can would work) 2 cups cream (or 1 cup heavy cream and 1 cup water.  You could use table cream, or sub 1 cup for milk (but be careful for curdling if you lessen the fat content) salt & pepper lime & cilantro, for garnish naan & rice for serving Instructions Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done. Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften —

Adventure Mouth! is the new home of Kalyptein's Recipes.