Tuesday, February 3, 2015

Lunch for Two

Todd works from home unless he is meeting with a client.  This gives us the chance to each lunch together every few days, it's pretty great.  Usually our lunch consists of turkey sandwiches with pickles, cheese, and mustard (extra mustard on the side for me please) and some sort of fruit (clementine’s) and vegetable (carrots and cucumbers).  Usually once a week I try to make something other than the standard turkey sandwich or leftovers (I eat a lot of leftover for lunch).  Last week I made Cookie and Kate's spicy kale and coconut stir fry and I'm obsessed.  Todd and I joked that this stir fry was like his bag of potato chips because I could not stop taking bites.  I ate the leftovers for lunch the next day and made it again yesterday to share with a neighbor.  Hurray for delicious healthy food!
Spicy Kale and Coconut Stir Fry
2 tablespoon coconut oil
2 eggs, beaten with a dash of salt
2 cloves garlic, minced
3/4 cup thinly sliced green onions
1 red bell pepper julienned
1 carrot, peeled and julienned
5 Brussels sprouts very thinly sliced
1 medium bunch kale, ribs removed and leaves finely shredded
1/4 teaspoon salt
3/4 cup unsweetened coconut flakes, toasted
2 cups cooked and chilled brown rice
2 teaspoons reduced-sodium tamari or soy sauce
2 teaspoons sriracha
1 lime halved
Fresh cilantro, roughly chopped
Heat a large non-stick skillet over medium-high heat.  Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil.  Pour in the eggs and cook until the eggs are scrambled and lightly set.  Transfer the eggs to an empty bowl.  Wipe out the pan with a paper towel.
Add 1 tablespoon of oil to the pan and add the garlic, onions, and additional vegetables.  Cook, while stirring until the vegetables are just tender.  Add the kale and salt.  Continue to cook, stirring frequently until the kale is wilted and tender.  Transfer the vegetable mixture to the bowl with the eggs.
Add the remaining 2 teaspoons oil to the pan.  Add the toasted coconut flakes and rice and cook,
stirring frequently, until the rice is hot.
Pour the vegetables and eggs back into the pan.  Add the tamari and sriracha.  Stir to combine and break up any large clumps of scrambled egg.  Squeeze the juice of half of a lime over the dish and stir to combine.  Pour the stir fry onto a serving plate and garnish with fresh cilantro.  Serve with lime wedges and extra sriracha for those who like it extra spicy.
Recipe slightly adapted from Cookie and Kate

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