The Primal Blueprint Cookbook (32 page)

Over medium heat in a deep saucepan, sauté onions and garlic in a few tablespoons of oil. Add the chicken, browning lightly each side of the breasts or thighs, about 2–3 minutes a side. Add the chili powder, cumin and salt then pour in the tomato mixture. Cover with a lid and bring to a simmer for about 20 minutes until chicken is cooked. Remove chicken from the pot and slice thinly. Salt lightly if needed. Reserve 1 cup of sauce on the side then return the sliced chicken to the pan of sauce and mix well to coat.

In a bowl, whisk together egg whites and half & half. Heat a 10 inch skillet over medium-low heat, coat lightly with oil and add just enough egg mixture to coat the pan in a very thin layer, about
of a cup. Cook for one minute then add a lid and cook for about 25 seconds more. Use a rubber spatula to coax the egg white crepe out of the pan. This should yield around 10 crepes.

Lightly oil the bottom of a 13x9 baking pan. Set an egg white crepe on a plate and fill it with one-third cup chicken and a light sprinkle of cheese. Roll up and place in the baking pan. Continue until all the crepes are stuffed. If there is leftover chicken and cheese, spoon it around the rolled crepes. Cover the pan lightly with foil and bake 20 minutes.

Mashed Parsnips are an easy substitute that provide all the creamy comfort of mashed potatoes without as many carbs. Parsnips can be prepared in the same method as mashed potatoes and served in the exact same way. The earthy and slightly sweet flavor lends itself to savory garnishes of butter and salt, or if you’re in the mood, add nutmeg and cinnamon. If parsnips aren’t your thing, try using cauliflower instead.

INSTRUCTIONS:

In a deep pan, combine parsnips with chicken broth and 1 ½ cups water. With a lid on, simmer until very tender (about 15 minutes). Drain off broth and reserve it on the side. Mash parsnips with a fork or potato masher. Add broth or cream until desired consistency is reached. Add salt and butter to taste. Top with a pat of butter and if you wish, a dusting of nutmeg and cinnamon.

Any dish that has a bit of sauce or broth is terrific served with cauliflower rice. The recipe is so simple and so similar in taste and texture to real rice that you’re going to find yourself making cauliflower rice all the time. Cauliflower rice does not soak up liquid quite as well as regular rice does when baked, so it’s not as ideal for casseroles, but that’s one of the only downsides to this innovative dish. We’ve used Cauliflower rice numerous recipes in this cookbook, including Jambalaya and Moroccan Chicken.

INSTRUCTIONS:

Cut the cauliflower into small florets. If you’re adding the cauliflower rice to a dish that will simmer on the stove, there is no need to pre-cook it. If you’re serving the cauliflower rice alone as a side dish, steam it briefly before grating. Run the florets through the food processor, using the grating blade. If you don’t have a food processor you can use a cheese grater, but it makes the task more difficult.

That’s it! If serving the cauliflower rice alone, add salt and butter to taste.