My sister in law invited us to attend the Mariner’s Fanfest and then go to Pike Place Market. It was a fun day! the Fanfest was very crowded and the morning was so cold! The lines were very long so we didn’t get to really enjoy it but afterwards we went to have lunch with our Aunt and Uncle.
Pike Place was fun as always. The day got a lot warmer, so we were able to ditch our coats. At least one layer but that aloud me to babywear Sebastian. It was Amanda’s boyfriend, Robert’s first time so we showed him around the market.
It is a pretty famous market, if you’ve ever heard about the flying fish, here is where the magic happens.
We tried some amazing chocolates. The ladies grind the cacao beans at the store, I’m thinking of going back and ask for some 100% cacao. They had some seasoning mixes that smelled great but had dextrose in them, I’m going to make my own seasonings with the cacao. I got lots of spices from a cute spice shop. When I got home I thought about buying spice jars to put them in and then I saw my son’s food jars are perfect for it. Now I’m upset with myself for throwing them away, I should of saved them all!! Matt found Rambutan and really wanted to try it so we got some. Amanda got some hanging peppers for my mother in law, they look really pretty and you can eat them. Also a lady was dressed like a statue and had Sebastian very confused.
Look at those lobster tails!! One of those would fill Matt and I!!
When we got home we searched what we could do with the rambutan, we’ve never had it so we didn’t know what to expect. It is kind of like a lychee. I only found one recipe online that wasn’t a smoothie. Curry, so I did my Paleo version of it.
10 minPrep Time
35 minCook Time
45 minTotal Time
- 4 Rambutans diced
- 1 lb chicken
- 1 c chicken broth
- 1 small onion diced
- 6 garlic cloves
- 4 green onions
- 1/4 bunch of cilantro
- 1 1/2tablespoons curry powder
- 3.5 oz creamed coconut mixed in 1/2 cup hot water
- 2 tablespoons arrowroot
- 1 tablespoon garlic powder
- 1/2 tablespoon ground pepper
- 4 thai chilis
- 2 hard boiled eggs, chop yolk and whites separately and 2 cups cauliflower rice for serving
- In a pot heat avocado oil and sauté the onion, garlic and chilies for 5 min. Add the seasonings and sauté for 4 min.
- Next add the creamed coconut and the chicken stock and mix well. Add the chicken and continue stirring.
- Mix the arrowroot with some of the cooking liquid and incorporate it to the dish mixing well.
- Let sit for 5 minutes then add the green onions and the rambutan and let simmer for 10 min.
- Once the chicken is fully cooked mix in the cilantro and serve over cauliflower rice and garnish with the hard boiled egg.