As in I am currently crying I have missed you so.
It’s been a summer. Nothing bad just… Hectic and life and Little and you know.
I didn’t forget about you. Not once. Not one single day. But there reached a point where I hadn’t reached out in a while and then I was embarrassed and scared.
And you know how sometimes when you are apart people change? Yeah that happened. So I worried you wouldn’t like me anymore. I still want to bake and cook for you all day long but somewhere mid July I went grain free.
Yes yes yes I know it is a bit crazy. Or a lot bit crazy. Can we still be friends? There will be lots of yumminess still I promise. Some of the things I have learned to make are out of this world good. You know me. I don’t settle for subpar food and just because it doesn’t have grains doesn’t mean I will all of sudden start putting up with awfully dry muffins or crappy crackers. No way.
This is for legit gonna blow your mind grain free deliciousness.
Can we still be friends? Make a cup of coffee and catch up? I promise if you want to come along on this new grain free ride (even just as an occasional experiment) I will hold your hand the whole way. If you aren’t up for this I get it too. Come over anyways. The cookies are still delicious.
So this dinner is from one of my new favorite cookbooks Against All Grain. The author is not only talented but also stunning. I have been gifted both of her cookbooks and they are stanbys for me. So far only one recipe has been subpar. The rest have all been keepers.
This is one of the keepers. Some wise soul at some point discovered that grated cauliflower was a great substitute for rice. It is awesome. This recipe even just cooks it with the rest of the veggies so there is no extra step to make rice. Even if I was eating grains again I would put this on the menu rotation because it is a mess of veggies with cashew cream (yeah I have ventured there too… it is worth it) and chicken. Ridiculously healthy.
Total legit comfort food. No compromises. Just deliciousness that happens to be grain free.
Can we do this? I say this to you as much as me. Opening up the blog again is vulnerable and and and…. I don’t even have words. Just stay with me. Love me as I am- broken, crazy, busy, and now grain free.
We can do this.
One year ago today: Tomato Bread Bake
Two years ago today: Sweet Potato Quinoa Chili
Chicken and Rice Casserole (serves 6+)
From Against All Grain Meals Made Simple
1 cup cashews soaked in boiling water for 30 minutes
3/4 cup chicken stock
2 tsp thyme
1 tsp salt
Juice from 1/2 small lemon
3 tbs olive oil
5 cloves garlic minced
2 shallots minced
3 cup grated cauliflower (box grater works AWESOME)
10 ounces chopped zucchini
1 1/2 tsp salt
2 cups shredded cooked chicken
Optional: 1 cup shredded cheddar cheese.
Drain the cashews and place in blender (or a bowl if using an immersion blender like me)with the rest of the sauce ingredients. Blend till smooth. Set aside
Preheat the oven to 375 F. Heat the olive oil in a large pan over medium high heat. Add the shallots and garlic and cook till just starting to soften. Add the cauliflower, zucchini, and salt. Continue cooking till crisp tender (about 10-12 minutes). Add the chicken and remove from the heat. Stir in the sauce thinning with water if necessary. Transfer to a 3 quart baking dish and top with the cheese if you so choose. Cover with foil and bake for 15 minutes. Uncover and bake for another 10. Serve straight away.