Veggie Pork Soup

Nothing warms me up in winter like a delicious soup. And with busy evenings full of cross country skiing, girl scouts, and swimming nothing beats walking in the door and having a hot meal ready to eat. My idea for this soup came from a recipe I saw for sage pork chops. The seasonings go well with the ground pork and vegetables and taste even better the next day. Make extra for packed lunches; my girls ate it all week!

Serves 4

Ingredients:

• 1 tsp coconut oil
• 3 cloves garlic, peeled and minced
• 1 pound ground pork
• 1 cup onion, chopped
• 1 cup carrots, peeled and sliced
• 1 cup green beans
• 1 cup cabbage, chopped
• 1 cup roasted winter squash or sweet potato, cubed
• 4-6 cups chicken stock, preferably homemade
• 1 1/2 tsp sage
• 1 tsp thyme
• 1/2 tsp ground allspice
• 1/2 tsp paprika
• 1/2 tsp freshly ground pepper

Directions:

1. Heat oil over medium-high heat.
2. Fry ground pork until cooked through.
3. Add the meat and all remaining ingredients to a slow cooker. Cook on low for 6-8 hours.
4. Serve hot.

French Dijon Chicken and Green Beans

Since learning of the paleo lifestyle, I have been a fan of Melissa Joulwan at www.theclothesmakethegirl.com. I am an even bigger fan since getting my hands on her cookbook, Well Fed. She presents two ideas in her book that have been just as valuable to me as the recipes themselves. First, she talks about a weekly cookup: spending time every weekend preparing food for the week. This has become a Sunday morning ritual in my house. Each of us picks out a dinner recipe to make through the week, set a timer, and spend the next hour laughing and having fun in the kitchen. The girls are responsible for cutting veggies for packed lunches and the dinner recipes we selected while I roast and fry up meats and prep some of the more complicated items. Her second concept is then using these prepped meats and vegetables to create super quick meals by simply heating and adding seasoning or a sauce.

I'd love to take credit for this creamy delicious dish, but Melissa's "Hot Plate" ideas inspired my 10-year old Sunshine to create this recipe all on her own.

Serves 3

Ingredients:

• 1 T coconut oil
• 3 chicken breasts, chopped into bite-sized pieces
• 4 cups fresh green beans, chopped
• 1 cup carrots, peeled and sliced
• 1 cup baby tomatoes
• 1/4 cup spicy dijon mustard (check ingredients to ensure it's paleo-friendly)
• 1/3 cup chicken stock, preferably homemade
• 2 T lemon juice
• 1 tsp tarragon
• 1 tsp freshly ground pepper

Directions:

1. Heat oil over medium-high heat.
2. Stir chicken into the hot oil. If chicken is pre-cooked, continue to the next step. Otherwise, stir fry chicken until cooked through.
3. Add green beans, carrots, and tomatoes. Fry 3-5 minutes. 
4. While veggies are cooking, mix remaining ingredients together to make a sauce.
5. Pour sauce over chicken and veggies. Mix well.
6. Cook until vegetables reach a desired softness. (We prefer them still crunchy!)
7. Serve immediately.

French Country Curry

I think I first tasted curry in college, when my friend's French mother made us a deliciously rich and sweet and spicy gravy served over chicken and mashed potatoes. I loved the flavor from the moment it hit my tongue and soon after searched all my cookbooks (a very limited collection at the time) looking for something similar I could replicate. Finding nothing among my mostly Betty Crocker and Good Housekeeping recipes, I devised my own curry gravy of curry powder, chicken broth, cream, and honey. It was warming and comforting and tasted divine; my foray into a twenty year (and counting) love of curries. This recipe is a recent experiment inspired by that first curry fed to me by Mrs. O. and has quickly become our "new favorite" curry.

 

Serves 4-6

Ingredients:

• 1 T coconut oil
• 1 onion, finely chopped
• 1 pound chicken breast, cut into bite-sized pieces
• 1 pound paleo-friendly smoked sausage, sliced
• 2 carrots, peeled and sliced
• 1 Japanese eggplant, cut in half length-wise and thickly sliced
• 1 zucchini or yellow squash, cut in half length-wise and thickly sliced
• 1 cup green beans, cut into bite-sized pieces
• 2-4 T Thai yellow curry paste
• 1 can coconut milk
• 3 cups chicken stock (preferably homemade)
• 1 cup sugar-free applesauce 
• 1-2 tsp fish sauce
• 2-4 tsp lime juice

Directions:

1. Heat oil in a dutch oven or large pan over medium-high heat.
2. Fry the onion until it turns golden brown and begins to carmelize.
3. Add the chicken and sausage and fry until the chicken is done. Frying the meats together will impart a nice savory flavor on the chicken. Remove the meat and set aside, leaving any liquid in the pan.
4. Add curry paste to the pan and fry for 2-3 minutes. The paste will become fragrant and may begin popping and sizzling.
5. Add about 1/3 can of coconut milk and mix well with the curry paste. Fry for 5-10 minutes or until an oil sheen appears and the coconut milk begins to separate.
6. Add the vegetables and fry 5 minutes, ensuring the veggies are covered with the curry paste and coconut milk mixture.
7. Stir the meat back into pan.
8. Add the remaining 2/3 can of coconut milk and chicken broth. Bring to a boil.
9. Add applesauce, fish sauce, and lime juice and mix well. Reduce the heat and simmer 20-30 minutes until the veggies reach a desired consistency.
10. Serve immediately.

Onion Ring Brekkie

Who says you can't eat onion rings for breakfast??? This meal (which could be one of the best breakfasts I've ever made) was inspired by a photo my spouse found online a couple weeks ago: an egg cooked inside a thick slice of red bell pepper. This morning, shortly after I accidentally volunteered to make brunch without a single preconceived idea, this popped to mind. I'm sure making this with a bell pepper would have been tasty. But I'm a huge fan of sweet, carmelized onion and I'm positive that ingredient alone catapulted this into the "fantastic" category!

Ingredients:

• 1 T coconut oil
• 1 large sweet onion, sliced into rings about 3/4-inch thick
• 1/2 cup onion, finely chopped (use the small, leftover inner rings from above)
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup asparagus, chopped into 1/2-inch pieces
• 4 eggs
• 1/4 cup cheddar cheese, shredded (optional)
• 1 avocado (optional)
• lime juice (optional)
• hot sauce (optional)

Directions:

1. Heat oil over medium-high heat in a large, deep skillet.
2. Break the onion rings apart so you have 4 good rings. I found that keeping the rings 2 layers deep made the walls more stable once the onion cooked. Fry onions until they begin to carmelize on the edges. Flip over as needed.
3. From here out, do not lift or flip the onion rings. Divide the chopped onion, pepper, and asparagus into fourths and place in each ring. Reduce heat to medium and fry a few minutes, until the veggies soften.
4. Carefully crack and pour one egg into each ring. Cook over medium heat until eggs set and reach desired doneness.
5. If using cheese, sprinkle over eggs and allow it to melt.
6. If using avocado, scoop into a bowl and mash with a few squirts of lime juice.
7. Remove eggy onion rings from skillet and serve with avocado. Top with a dash of paleo-friendly hot sauce. I served these with a slice of bacon.



Indian in Sixty Minutes - Keema and "Aloo" Gobi

I'm sending a shout-out to Leslie and Sandy, who are currently in India and torturing me with their online posts discussing the fabulous smells and tastes they are encountering. So naturally, when my spouse mentioned Indian food today, I caved in. Specifically, he requested Keema and commented that this has become one of his favorite comfort foods. Keema is like an Indian "Hamburger Helper"; a spiced ground beef mixture with peas and sometimes potatoes that can be prepared in a jiffy. I wanted a veggie dish to accompany this have been wanting to experiment with a Paleo Aloo Gobi for some time. Aloo Gobi is a brightly colored curry of potatoes and cauliflower, made popular in the US by its appearance in Bend It Like Beckham. I love the flavors of these two dishes and feel they compliment each other nicely and thanks to a couple quick tips, this lovely meal can be prepared in less than an hour!

Keema Ingredients:

• 1 T coconut oil
• 1 onion, finely chopped
• 2 inch piece ginger, peeled and grated
• 6 cloves garlic, peeled and finely chopped
• 2 pounds ground beef
• 1 T ground cumin
• 1 T ground coriander
• 2-3 T garam masala
• 1 cup green peas
• lime juice, to taste

Keema Directions:

1. In a pan, heat the oil over medium heat.
2. Fry the onion until it turns golden brown and begins to carmelize.
3. Add the ginger and fry 1-2 minutes, until it becomes aromatic.
4. Add the garlic and fry 1-2 minutes.
5. Add the ground beef and mix well. Cook for 5-10 minutes, until the meat is partially done.
6. Stir in the cumin, coriander, and garam masala. Fry until meat is cooked through.
7. Add the peas and cook until warmed.
8. Stir in a few squirts of lime juice to desired taste.

"Aloo" Gobi Ingredients:

• 1 T coconut oil
• 2 rutabagas, peeled and chopped into 1-inch pieces
• 1 inch piece ginger, peeled and grated
• 3 cloves garlic, peeled and finely chopped
• 1/2-1 jalapeno, finely chopped
• 1 can tomatoes with chiles
• 1-2 T curry powder
• 1-2 T garam masala
• 1 head cauliflower, broken into large pieces
• 1/4 cup cilantro, chopped

"Aloo" Gobi Directions:

1. In a pressure cooker, heat the oil over medium heat.
2. Fry the rutabagas, ginger, garlic, and jalapeno until the rutabags start to brown.
3. Stir in the tomatoes and spices.
4. Place pieces of cauliflower on top of the rutabaga and tomato mixture. Do not stir in.
5. Cover with lid and bring to full pressure.
6. Reduce heat and cook for 5 minutes.
7. Remove from heat and pressure to release naturally.
8. Top with cilantro and serve.

Note: The "Aloo" Gobi can be prepared without the pressure cooker. Steam or boil the rutabagas until cooked through then follow steps 1 through 4. Stir in cauliflower and simmer until tender.

Asian Lettuce Wrap

Time was ticking away. The girls were complaining of hunger pains, despite the jumbo, protein-filled breakfast they had eaten only a couple hours before. And in reality, I didn't have much time to cook something up and still call it lunch. I had been immersed in the Share a Primal Recipe thread  at Mark's Daily Apple where hundreds of mouth-watering, paleo recipes have been posted.

With a couple of Asian inspired recipes fresh in my mind (and a nearly empty fridge), here is what I cobbled together: a messy, but tasty lettuce wrap filled with sesame-cucumber salad, Asian noodle salad, and bacon!

Serves 4

Ingredients:

• one serving of Sesame-Cucumber Salad (recipe below)
• one serving of Asian Noodle Salad (recipe below)
• 8 large, sturdy lettuce leaves
• 8 slices of bacon, fried

Directions:

1. Build wraps using the bacon and salads. Serve immediately!

Note: Other meat, such as roasted chicken could be easily substituted for the bacon.


Sesame-Cucumber Salad (inspired by Melissa at The Clothes Make the Girl)

Ingredients:

• 1 T tahini paste
• 1 T cashew butter, unsweetened
• 1 T coconut aminos
• 1 T rice vinegar, unsweetened
• 1 tsp sesame oil
• 1 cucumber, sliced in thin strips by hand or with a  mandolin slicer

Directions:

1. Combine the tahini, cashew butter, coconut aminos, rice vinegar, and sesame oil. Mix until well blended.
2. Stir in the cucumber.

Asian Noodle Salad (inspired by Melissa at The Clothes Make the Girl)

Ingredients:

• 2 T coconut milk
• 1 T tahini paste
• 1 T cashew butter, unsweetened
• 1 T lime juice
• 1 tsp coconut aminos
• 1/2 tsp garlic, finely chopped
• 1/2 tsp ginger, grated
• 1 package kelp noodles, boiled for 10 minutes and drained
• 1 cup coleslaw mix or shredded cabbage

Directions:

1. Combine the coconut milk, tahini, cashew butter, lime juice, coconut aminos, garlic, and ginger. Mix until well blended. The sauce with thicken quickly, but thin out when combined with the noodles.
2. Stir in the noodles and cabbage.

Bacon-Veg Brekkie

I am always on the lookout for quick and easy breakfast dishes. I've never been a big fan of sweet breakfasts. I've never found eggs very filling. And so I had a habit of starting my day with hot grains. Since dropping grains from my diet, breakfast is my "challenge meal". I have plenty of inspiration for lunch and dinner meals, but I find my creativity pretty lacking at 5:00 AM. A typical weekday breakfast is fruit and nut butter, smoothie, or leftovers; something I can grab on my way out the door. On the weekends, I like to relax and share a hot breakfast with the family. This dish began as simply fried tomatoes and asparagus and has now evolved into this breakfast hit that everyone in my family loves.

Serves 4

Ingredients:

• 8 slices bacon, chopped (we prefer peppered bacon)
• 1/4 cup green onion, chopped
• 1 bunch asparagus, cut into 1-inch pieces
• 1/2 cup mushrooms, cut into bite-sized pieces
• 1 cup cherry tomatoes
• salt and pepper, to season

Directions:

1. Fry up bacon until nearly cooked.
2. Add veggies and continue frying until desired tenderness is reached.
3. Season with salt and pepper. Serve.

Crunchy Radish Salad

This salad is so stinking easy and delicious, I can hardly believe it. Unfortunately, I can't take credit for this delicious creation as my nine-year old was in charge of salad the night this hit landed on our plates. We had just received some uber-fresh Alaskan radishes in our CSA produce box and both my girls were crinkling their noses up when I said the "R" word. I have to admit, I'm not a big fan of radishes either. The normally no-so-fresh ones available at our grocery store tend to be dry and bitter and not something I buy without a specific purpose. So when I opened up the box and saw a bunch of them staring up at me, I figured I better use them right away or they'd get pushed to the back of the fridge only to be discovered in a few weeks, when I could gladly call them bad and have an excuse to toss them. I washed them and tasted one... and had to call each member of my family into the kitchen and make them taste how good these were! Delicious!!!

Ingredients:

• 1 bunch radishes, cut into bite-sized pieces
• 1 granny smith apple, cut into bite-sized pieces
• 2-3 T olive oil
• 1-2 T balsamic vinegar
• 1-2 T spicy coarse mustard (we used Tabasco brand)

Directions:

1. Mix olive oil, vinegar, and mustard in a small bowl. Whisk until smooth. Taste and adjust, if necessary.
2. Add radishes and apple to salad bowl. Pour dressing over top and mix well.

Tip: You probably won't need all the dressing.

Mixed Seafood Red Curry

On the tail of my previous post about making a perfect Thai Coconut Curry, I thought I'd give an example of the deliciousness you can create with a little imagination. This rich red curry is so gorgeous, I serve it plain and always want to eat the whole batch in a single sitting.

Ingredients:

• 1 T coconut oil
• 2 T red curry paste 
• 1 can coconut milk
• kaffir lime leaves (optional)
• 1 Japanese eggplant, cut into chunks
• 1 cup fresh green beans, end trimmed and cut in half
• 1/2 red bell pepper, cut into chunks
• 2 heads baby bok choy, cut into chunks
• 1/2 cup baby tomatoes, whole
• 1/4 pound salmon, cut into chunks
• 3 sea scallops, cut in half
• 3 large prawns, peeled and deveined
• 1 1/2 tsp fish sauce
• 3 tsp lime juice
• 2-3 cilantro, chopped

Directions:

1. Heat oil in a wok or pan over medium-high heat.
2. Add curry paste and fry for 2-3 minutes. The paste will become fragrant and may begin popping and sizzling.
3. Add about 1/3 can of coconut milk and kaffir limes leaves (if using) and mix well with the curry paste and oil. Fry for 5-10 minutes or until an oily sheen appears the coconut milks begins to separate.
4. Add the vegetables and fry 1-2 minutes.
5. Add the seafood and fry 1-2 minutes.
6. Add the remaining 2/3 can of coconut milk along with the fish sauce and lime juice. Cook 5 minutes, or until the seafood is cooked through and the vegetables are at a desired doneness.
7. Taste and adjust. Too mild? Add more curry paste. Too bland? Add more fish sauce and/or lime juice. Too thick? Add a little water. Continue adjusting until you reach that taste of ultimate yumminess.
8. Stir in cilantro and serve immediately.

A Perfect Thai Coconut Curry

Thai Curry is probably the most frequently cooked dish in my house. I could make a different curry each night of the week and would never get tired of the creamy deliciousness! The basic ingredients of a Thai Curry are curry paste, coconut milk, and protein and/or veggies. From there, you can mix and match to create an endless variety of gorgeous meals.

Here's an overview of the different types of Thai curries (from mild to spicy) and the most common combinations:

• Yellow Curry (Kaeng Kari). This is generally a mild Thai curry and turmeric in the paste results in a bright yellow color. Yellow curry is most often made with chicken, onion, and potatoes. For a paleo version of this basic recipe, I substitute rutabaga or other paleo-friendly root vegetables for the potatoes. I also like making a yellow curry with shrimp and baby sweet tomatoes.
• Massaman Curry (Kaeng Matsaman). This Thai curry is Muslim in origin and the paste contains "warming" spices like cardamom, cinnamon, star anise, cloves, and nutmeg. Massaman curry is a great winter curry and is most often made with beef, nuts, onion, and potatoes. I generally make massaman curry with beef, onion, and cashews then serve it over mixed raw cut veggies although again, paleo-friendly root vegetables can be substituted for the potatoes.
• Panang Curry (Panaeng). This Thai curry is one of my favorites and can range from quite mild to fiery hot. Panang curry paste has similar ingredients to red curry paste (and in some cases, recipes even call for red curry paste), but the preparation of a panang curry makes it distinct. While the other curries tend to be served in a bowl with a creamy coconut gravy, panang is a "dry" curry made it less coconut milk and served on a plate. Panang curry is often made with beef or chicken and peanuts. I like substituting cashews for the peanuts and I think pretty much any veggie tastes great in a panang curry.
• Red Curry (Kaeng Phet). This is a spicier Thai curry made with red chilies and is usually prepared with chicken or seafood and bamboo shoots. I like adding red bell peppers, carrots, and broccoli although like the panang, I will use any veggie in a red curry.
• Green Curry (Kaeng Khiao Wan). This is one of the spiciest Thai curries made with green chilies and I believe the most common in Thailand. It is made with a variety of meats but almost always contains eggplant. In addition to eggplant, I like making it with chicken and adding other green vegatables like fresh green beans, zucchini, baby bok choy and broccoli.

Note that I do not make my own curry paste. There are plenty of recipes for each type of curry paste, but most pre-packaged pastes are paleo-friendly (but read the ingredients to be sure) and I've never been quite able to attain the same tastes with my homemade curry paste. So I take the easy road here.

Ingredients:

• 1 T coconut oil
• 1 "scoop" curry paste of choice (start with 1-2 tsp - you can add more later)
• 1 can coconut milk
• kaffir lime leaves (optional)
• chilies or sambal oelek for more kick (optional)
• 2-3 cups vegetable(s) of choice, chopped
• 1 pound meat of choice, cut into 2-inch chunks
• 1-2 tsp fish sauce
• 2-4 tsp lime juice
• 2-3 T fresh basil or cilantro, chopped (optional)
• cashews (optional)

Directions:

1. Heat oil in a wok or pan over medium-high heat.
2. Add curry paste and fry for 2-3 minutes. The paste will become fragrant and may begin popping and sizzling.
3. Add about 1/3 can of coconut milk and kaffir limes leaves (if using) and mix well with the curry paste and oil. Fry for 5-10 minutes or until an oily sheen appears the coconut milks begins to separate.
4. Add the vegetables and fry 1-2 minutes.
5. Add the meat and fry 1-2 minutes.
6. Add the remaining 2/3 can of coconut milk along with the fish sauce and lime juice. Cook 5 minutes, or until the meat is cooked through and the vegetables are at a desired doneness.
7. Taste and adjust. Too mild? Add more curry paste. Too bland? Add more fish sauce and/or lime juice. Too thick? Add a little water. Continue adjusting until you reach that taste of ultimate yumminess.
8. Stir in basil or cilantro and cashews (if using).
9. Serve immediately over Cauliflower Rice, Spaghetti Squash, or a mix of chopped raw vegetables.

Pork Vindaloo and Cauliflower Rice

Vindaloo is typically known as a fiery hot Indian curry. It was first introduced to the Goan region by the Portuguese as a meat stew flavored with wine and garlic. The Indians created their own version by switching out the wine for vinegar and adding plenty of spice from red chillies. A spicy Pork Vindaloo is one of the hottest dishes served in most Indian restaurants but if you really want to set yourself on fire, keep your eyes open for the even spicier Tindaloo. This is a mild and creamy Vindaloo, but feel free to adjust the heat with by throwing in some extra chillies!

Pork Vindaloo Ingredients:

• 3 T coconut oil
• 6 garlic cloves
• 1 onion, cut into chunks
• 3 T grainy mustard
• 2 tsp ground cumin
• 2 tsp turmeric (or curry powder)
• 1/2 to 2 tsp cayenne powder
• 2 T red wine vinegar
• 1 1/2 pounds pork, cubed
• 1 can coconut milk

Pork Vindaloo Directions:

1. Heat oil over medium-high heat.  Add whole garlic cloves and fry until lightly browned.  (If not using a pressure cooker, I crush the garlic).
2. Add onions and fry until lightly browned, stirring as needed.
3. Make a paste by mixing the mustard, cumin, turmeric, cayenne, and vinegar.  Stir in to the onions and garlic and mix well.
4. Stir in the meat and coconut milk.
5. Cover and bring to high pressure in the cooker.  Reduce heat and cook with pressure for 20 minutes.  If using a normal stovepot pan, simmer until the meat is cooked through, approximately 60 minutes.
6. Serve immediately over Cauliflower Rice or raw chopped veggies.

Cauliflower Rice: There are many ways to prepare Cauliflower Rice and this is my favorite. Finely chop or grate one head of raw cauliflower. Spread thinly on a cookie sheet then drizzle with olive oil and season with sea salt and pepper. Bake in the oven at 350 degrees for 20-30 minutes or until browned. Stir halfway through to brown the cauliflower more evenly. Serve immediately or it tends to get a bit soft.

Polish Sałatka (Polish Potato Salad - Paleo Style)

Another day another cook-out. I used to love potato salad, so imagine my delight when searching polish food recipes to stumble across "sałatka." Its potato salad, and so much more...so of course to make it paleo I made it so much less (-potatoes, sugar, and non-paleo dressings) and a new fav was born!

Polish Sałatka (the "ł" is like our "w." - but you can just call it yummy!)

1 large rutabega or a few small ones

1 parsnip

1 celery root

1 turnip

2 carrots

2-3 celery stalks

2-3 polish dill pickles

(any other veggie you have on hand and like(d) in potato salad - green or red peppers?)

2 hard boiled eggs, cut into bite-sized pieces

Mayo - probably homemade or any that is actually paleo

mustard

S&P

What to do??

Peel and cut all veggies to bite size. (I diced the non-boiled veggies smaller - my personal preference.) The ones in the first group (rutabegas, parsnips, celery root) you want to boil until tender.

The veggies in the second group (carrot, turnip) you could boil, but I hate mushy turnips, so I quickly blanched these.

The veggies in the last group (celery, pickles) leave raw.

Dump it all in a big bowl, and dress with as much paleo mayo you like. Add a little mustard and S&P to taste, and voila! A paleo potato salad everyone will love!

Curry Chicken Satay and Garlic Broccoli Stir-Fry

Skewers! I could take my kids' least favorite food, stick it on a skewer, and they would gobble it up like a birthday dinner. This summer, I've spent a lot of time experimenting with paleo-friendly marinades and sauces for grilled items. Surprise, surprise... this one with Indian flavors has risen above the others as a family favorite. My oldest daughter is not crazy about cooked vegetables... except for this stir-fry. She can make an entire meal out of the garlic broccoli alone!

Curry Chicken Satay Ingredients:

• 2 garlic cloves, finely chopped
• 2 T fresh ginger, grated
• 2-3 T curry powder
• 2-3 T lime juice, freshly squeezed
• 1/2 cup coconut milk
• 1 1/2 pounds chicken breasts or thighs, cut into strips

Garlic Broccoli Ingredients:

• 2 T coconut oil (or oil of choice)
• 6-10 garlic cloves, chopped (yes, this recipe is for garlic lovers only!)
• 1 bunch cilantro - stems only, chopped
• 2 bunches broccoli, chopped
• 2 T coconut aminos

Curry Chicken Satay Directions:

1. Mix all ingredients in a glass bowl and let sit for at least 30 minutes.
2. While chicken marinades, soak wooden skewers in water to prevent burning.
3. Put chicken on skewers and grill until done. I use leftover marinade to baste the chicken during the first few minutes of cooking.

 Garlic Broccoli Directions:

1. Heat oil in a wok or pan over medium-high heat.
2. Add garlic and cilantro stems and fry until golden brown.
3. Add broccoli and stir well to distribute the oil, garlic, and cilantro throughout. Fry 3 to 5 minutes or until broccoli begins to soften.
4. Add coconut aminos. This should slightly steam the broccoli.
5. Remove from heat when broccoli reaches a desired tenderness.