Ria's Recipes

Cauliflower fried rice

1 bag frozen riced cauliflower (my favorite brand is from Aldi for $1.89) I also prefer this texture rather than making your own in a blender. Texture is more consistent and resembles more like rice!
4 eggs
5 garlic cloves minced
3 stalks of green onions(separated into whites and greens)
1 big carrot chopped fine
1 cup chopped chicken breast (optional if you want more protein)
2 tbsp low sodium soy sauce
1 tbsp sesame oil
Sea salt and black pepper to taste
Evoo (extra virgin olive oil)

In a pan, add a little bit of evoo and cook the eggs. Set aside.
In the same pan, add a little bit more evoo and and cook the garlic and white parts of the green onions. Cook til fragrant and garlic caramelizes a bit. Add carrots and the bag of cauliflower rice. You don’t need to thaw it, you can add it frozen. Mix together. Cook on high. Since the cauliflower has a lot of moisture, you have to cook it for awhile to let the moisture out and dry the cauliflower out and it becomes tender and fluffy like rice. Around 10mins or so. Just keep mixing it around and keep testing the cauliflower so that it isn’t crunchy anymore, but rice like. When it’s at that point, add the soy sauce, sesame oil and black pepper. Mix and cook for another 2mins. Taste and see if it needs more salt, and add sea salt to your liking. Add the eggs, chicken and green parts of the onions. Mix and break down the eggs until it blends in a bit with the cauliflower. Keep tasting for seasoning. You can add more soy sauce if it needs it. Mix and cook for another 3 mins and it should be done!il it shouldn’t be watery, but a bit dry and fluffy like fried rice!

Grilled ribs and wings (chamorro style)

2lbs pork spareribs, sliced into individual ribs
1.5 lbs chicken wings
(you can use both meats or either one. As long as it’s around 3.5 lbs)
1 onion sliced
5 cloves garlic smashed
Juice of 1 big lime
1 cup soy sauce
1 cup white vinegar
2 tbsp apple cider vinegar
1 tbsp garlic powder
1 ½ tsp black pepper
1 tsp sea salt
¼ cup real maple syrup (can sub honey or coconut sugar)

In a big bowl or a big ziplock bag, add the meats, sliced onions and smashed garlic. In a measuring cup, add all your liquids, seasonings and maple syrup. Stir. Pour the marinade over the meat and mix until meat is all coated with the marinade. Cover bowl with plastic wrap or close ziplock bag. Refrigerate up to 4-5 hours.(overnight is best). Mix it up every hour or so to make sure everything is coated. Grill the meats til cooked and enjoy! *** air fryer version: marinate meats as usual. Drain and pat meat dry before putting in air fryer. Do 1 layer at a time. Cook at 370 for 20-25 minutes and flip half way through!

1 pack kelp noodles
4 cloves garlic minced
Half an onion chopped
½ cup shredded carrots
2 celery sliced
2 cups Cabbage sliced
Salt and pepper
1 tbsp coconut oil
2 tbsp low sodium soy sauce
1 tbsp fish sauce
½ cup low sodium chicken broth
Juice of half a lemon
Cooked meat (shredded chicken, sausage, shrimp)

Rinse and drain kelp noodles. Cut it up so it’s not too long. In a pan heat coconut oil over med high heat. Add all the vegetables and meat and sautee for 1 min. Add noodles. Mix it in with the veggies. Sautee for 1 min. Add all the liquids and salt and pepper to taste. Keep mixing until the noodles get soft and chicken broth evaporates. Keep tasting the noodles to see if it’s soft. It should take around 15mins or so. Once it’s soft it’s done! Enjoy!

Chicken chili soup

3 chicken breasts (1.5 lbs) you can also use rotisserie chicken
1 carton chicken broth
3 cups water
1 onion diced
6 garlic cloves minced
1 bell pepper diced
1 Jalapeno seeded and diced
2 carrots diced
2 celery diced
2 small red potatoes diced
1 can diced tomatoes or u can use 1 real tomato diced
1 tsp salt
1 tsp Black pepper
1 tsp dried oregano
2 ½ tsp cumin
2 ½ tsp chili powder
2 tbsp coconut oil or olive oil

Garnish
Chopped onions
Chopped Cilantro
Shredded cabbage
Avocado
Limes

In a large pot, heat oil med high heat. Add all the chopped veggies (onion, garlic, carrots, celery, bell pepper, tomatoes and potatoes)sautee til it softens. Around 8mins. Add the salt, pepper and spices. Stir and cook for another 3mins. Add the chicken breasts, chicken broth and water. Bring to a boil. When it starts to boil, turn to low and simmer until chicken is cooked. Around 30-45mins. Take chicken out and shred it with a fork. (you can also use rotisserie chicken if it’s easier. Make sure you use the bones in the broth to give extra flavor!) put chicken back and simmer again for another 15mins. Taste and adjust seasoning according to your taste. You can add hot sauce if you like it spicy. You can keep simmering it up to another hour to let the flavors really come together. When done, serve with the chopped onions, Cilantro, Avocado and lime juice!

cake-me:

Kale Laing

5 cloves of garlic minced
1 onion sliced
1/3 cup ginger sliced
2 tbsp coconut oil or evoo
2 bunches of kale, remove stem and tear it up and wash
1 can of coconut cream
3 tbsp red boat fish sauce
5 thai chilis or jalapeños, whatever you have on hand ( you can add more or less depending on your desired spice level. This recipe is on the spicy side)
1 tbsp coconut sugar

In a wok or large pan, heat oil. Add onions, garlic and ginger. Sautee til brownish. Add fish sauce and chilis. Stir. Add coconut milk, kale and coconut sugar. Stir. Bring to a boil. Cover, turn heat down to low to simmer. Simmer for 20-25 mins. Uncover and let sauce reduce a bit for the last 10mins. Stirring occasionally. After that it should be done! Enjoy!

Brown Rice Arroz Caldo

(FOR BROTH)

4-5 chicken thighs

8-10 cups of water

1 head of garlic

1 onion, halved

1 big knob of ginger sliced thickly

1 tbsp sea salt

½ tbsp pepper

1 tbsp safflower threads (optional, but it gives it that yellow color)

1 tbsp fish sauce (optional but it gives it a full flavor and UMAMI)

***

1 cup brown rice (i use a japanese brown rice called “sukoyaka genmai” the BEST brown rice ever!)

4 cloves garlic minced

1 onion finely chopped

another big knob of ginger, sliced

1 tbsp evoo

salt and pepper to taste

1 can quail eggs

lemon, fried garlic, green onions (for toppings later)

In a big pot, put in the chicken thighs, water, 1 head of garlic, halved onion, sliced ginger, 1 TBSP sea salt, pepper, safflower threads, and fish sauce. Let it come to a boil, then put it on med low heat to simmer for 1 hr or so. Take out the chicken thighs and put in a bowl. Let it cool. take off skin (save for later) and start taking the meat off the bone and shred it. This will be put in the soup later. So now you have the broth left in the pot. Take out the head of garlic and discard. In another pot, put in evoo, minced garlic, finely chopped onion, sliced ginger. Heat on med high until soft and fragrant. Season with salt and pepper. Add the brown rice and stir. cook for about 3 mins, and keep stirring. Now pour in the broth that you just made from the other pot and stir. Let it come to a boil,but keep stirring! You don’ want the rice to stick to the bottom of the pot and this also helps to thicken the soup! add the chicken you just shredded and stir. once it comes to a boil, put it on med low heat and let it simmer until the starts to break down and gets soft and the soup starts getting thicker. usually takes about 15-20mins. at this point add the quail eggs and stir. Turn off heat and its done! Top with fried garlic bits, green onions and lemon juice! Enjoy!

**Crispy Chicken Skin***

in a non stick pan, with no oil, just heat on med high.lay the skin flat and let it render (meaning let the fat cook out) and cook til brown and crispy! eat as is like chicharon or garnish on the soup!

riasrecipes:

Roasted garlic & Cherry Tomato Sauce

2 pints cherry tomatoes

10 garlic cloves (unpeeled)

¼ cup evoo (you can use 2 tbsp. of evoo and 2 tbsp. chicken broth for less fat)

sprigs of fresh thyme (you can used dried also 1 tsp)

sea salt and pepper to taste

fresh basil and parsley (optional but it tastes even better if you add these)

grated parmesan cheese (optional)

preheat oven to 350. In a baking dish, add all the ingredients except for the basil, parsley and cheese. bake in the oven for about an hour or until the tomatoes caramelize and pop. After you take them out of the oven, take out all the garlic cloves and remove the skin. add them to a food processor or blender and also add about 1/3 of the cherry tomatoes. Pulse the garlic and tomato mixture until smooth. you can add a little bit of water or chicken broth to thin it out if you want. Add the mixture back into the rest of the tomatoes and mix together. Add basil, parsley and parmesan cheese. The sauce is done! You can add this to pastas, serve over chicken, use in pizzas, etc.

Above I seared some cubed chicken breasts, sautéed some onions with it, added whole wheat spaghetti, calamata olives and capers and then added the sauce in the end! YUMMY!!!

Roasted garlic & Cherry Tomato Sauce

2 pints cherry tomatoes

10 garlic cloves (unpeeled)

¼ cup evoo (you can use 2 tbsp. of evoo and 2 tbsp. chicken broth for less fat)

sprigs of fresh thyme (you can used dried also 1 tsp)

sea salt and pepper to taste

fresh basil and parsley (optional but it tastes even better if you add these)

grated parmesan cheese (optional)

preheat oven to 350. In a baking dish, add all the ingredients except for the basil, parsley and cheese. bake in the oven for about an hour or until the tomatoes caramelize and pop. After you take them out of the oven, take out all the garlic cloves and remove the skin. add them to a food processor or blender and also add about 1/3 of the cherry tomatoes. Pulse the garlic and tomato mixture until smooth. you can add a little bit of water or chicken broth to thin it out if you want. Add the mixture back into the rest of the tomatoes and mix together. Add basil, parsley and parmesan cheese. The sauce is done! You can add this to pastas, serve over chicken, use in pizzas, etc.

Above I seared some cubed chicken breasts, sautéed some onions with it, added whole wheat spaghetti, calamata olives and capers and then added the sauce in the end! YUMMY!!!