FIX IT WITH FOOD: TAKE 2

CRISPY BROWN RICE AND CAULIFLOWER WITH FRIED EGGS

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Fix It with Food: Take 2

Fix It with Food: Every Meal Easy is chef Michael Symon’s second book of recipes for people with autoimmune disorders. That’s why most recipes serve only one. But fair warning, they’re so yum, folks will want you to share.

RECIPES MICHAEL SYMON AND DOUGLAS TRATTNER PHOTOGRAPHY ED ANDERSON

BAKED SWEET POTATO WITH KALE AND WALNUT PESTO

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SERVES 1 ¼ small head cauliflower, broken into florets 3 tbsp extra-virgin olive oil, divided ½ cup cooked brown rice 1 tsp grated fresh turmeric or ⅓ tsp ground turmeric ¼ tsp cayenne pepper 1 garlic clove, grated 1 tsp grated fresh ginger Kosher salt and freshly ground black pepper 2 scallions, thinly sliced 2 large eggs 1 tbsp finely chopped fresh cilantro Lime wedge, for serving Hot sauce, for serving

In a blender or food processor, pulse the cauliflower until the mixture has the consistency of rice. Set a large heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of olive oil and heat to shimmering. Add the brown rice, cauliflower rice, turmeric and cayenne and stir to combine, then shake the skillet to spread the mixture out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes. Sprinkle the garlic and ginger across the top and season with a pinch of salt and a twist of pepper. Remove from the heat, stir in the scallions and set aside.

Set a large non-stick skillet over medium heat. Add the remaining 1 tablespoon of olive oil and heat to shimmering. Carefully crack the eggs into the pan and cook until the whites begin to brown around the edges, about 2 minutes. Add the cilantro and season with a pinch of salt and a twist of pepper. Remove from the heat, add 1 tablespoon of water, cover, and let steam for 30 seconds for runny yolks, 1 minute for medium-set yolks, and 1½ minutes for fully set yolks. Place the brown rice and cauliflower on a plate, top with the eggs, and serve with a lime wedge and hot sauce.

BAKED SWEET POTATO WITH KALE AND WALNUT PESTO

SERVES 1 1 cup walnuts 1 large sweet potato 2 cups roughly chopped kale leaves and tender stems 1 garlic clove, sliced ¾ cup faux Parmesan cheese 1 cup extra-virgin olive oil Kosher salt and freshly ground black pepper

Preheat the oven to 350°F.

Arrange the walnuts on a sheet pan and cook until lightly toasted, about 8 minutes. Transfer the walnuts to a cutting board, and when cool enough to handle, roughly chop and set aside. Increase the oven temperature to 425°F. Line a sheet pan with foil.

Pierce the sweet potato with a fork or paring knife a few times and roast on the lined pan until it is easily pierced with a knife, about 1 hour. In a blender or food processor, pulse the kale, garlic and walnuts until the mixture has the consistency of fine crumbs. Add the faux Parmesan. With the machine running, slowly add the olive oil in a steady stream. Transfer to a bowl and season with a pinch of salt and a twist of pepper. Slice the sweet potato down the middle to open, top with pesto to taste, and serve. Reserve any remaining pesto for other uses. Store it in the fridge for up to 1 week.

CHICKEN PAILLARD WITH GREEN PAPAYA SALAD

SERVES 2 2 boneless, skinless chicken breasts (6 oz each) 1 tbsp grated fresh ginger Grated zest of 1 lime 3 tbsp extra-virgin olive oil, divided Kosher salt and freshly ground black pepper Juice of 2 limes 1 tbsp fish sauce 1 tbsp light brown sugar 2 cups shredded green papaya or green mango 1 jalapeno, seeded and thinly sliced ¼ cup fresh cilantro, roughly chopped 2 tbsp unsalted roasted peanuts 1 cup mung bean sprouts

Place the chicken breasts on a large sheet of plastic wrap and cover with a second sheet. Use a meat mallet to pound the chicken to an even ½-inch thickness. Place the chicken in a gallon-size zip-top bag. In a medium bowl, whisk together the ginger, lime zest and 2 tablespoons of the olive oil. Pour the marinade over the chicken and refrigerate for up to 1 hour.

Preheat a grill or grill pan to medium-high heat. Remove the chicken from the bag, allowing most of the marinade to drip off (discard the marinade). Season both sides of the chicken with salt and pepper, place on the grill and cook until nicely charred, about 5 minutes. Flip the chicken and continue cooking until the other side is also nicely charred, about 3 minutes.

Meanwhile, in a medium bowl, whisk together the lime juice, fish sauce, brown sugar and remaining 1 tablespoon of olive oil. Add the papaya, jalapeno, cilantro, peanuts and bean sprouts, season with a pinch of salt and a twist of pepper, and toss to combine. Transfer the salad to plates. Slice the chicken and serve on top of the salads.

“This isn’t a diet book. The goal isn’t to cut calories, carbs, or fat. The purpose of this cookbook is to give you the tools to identify your personal inflammation triggers and then to provide healthy, delicious recipes that avoid those foods. ” – Michael Symon

Find more inspiring, healthy recipes in Fix It with Food: Every Meal Easy by Michael Symon, Clarkson Potter, $43.

CHICKEN PAILLARD WITH GREEN PAPAYA SALAD