Today's recipe is another quick and simple meal. We love Asian food but eating out is expensive. Making this dish at home also allows us to control the ingredients and flavors. I normally serve this type of dish with my homemade egg drop soup. It's so simple you'll wonder why you ever bought it from a restaurant!
Stir Fried Cauli Rice
Serves 4-6. PrepTime 10 mins Cook time 10-12.
1batch cauli rice
1small onion chopped
1cup peas
1cup carrots chopped small
2T olive oil
1-2 T sesame oil
1 t fish sauce
1teaspoon Chinese 5spice (optional)
S&P
2-3eggs
Coconut Aminos or Tamari. If you can't find either one of these look for liquid
aminos or low sodium msg-free soy sauce
1-2cups Diced meat or seafood (optional)
Instructions
Heat olive oil on medium high heat
Add cauli rice, carrots and onions
Stir often. 4-5 mins
Add peas, sesame oil, coconut aminos, fish sauce, seasonings. Stir well
Whisk eggs and pour them into the mix while stirring.
Once well mixed this dish is ready to serve!
Egg Drop Soup
Aprox 4servings Total time less than 10 minutes
1quart bone broth or stock
2-3 eggs -whisked
1. Pour bone broth into a sauce pan, heat medium to a gentle boil
2. Slowly pour the eggs into the broth while whisking gently.
3. Some recipes recommend sautéing a diced onion in the pot before pouring in the
broth. This also tastes very nice but will add and extra 5 minutes to your cook
time.
Thoughts
If you don't have a wok don't worry it's not hard to stir fry in a flat pan. You will just need to stir more often.
Why the fish sauce? A couple years ago I was reading about making Asian foods taste more authentic. One blogger recommended fish sauce. This little addition is amazing! I add just a couple splashes which probably equals 1/2-1teaspoon.
If you enjoyed this recipe, have questions or comments please post them in the comments below.
Today I'm going to share a super simple, last minute, toss it in the pan kind of recipe. I've tried different versions of carbonara. This is my version.
Cauli Rice Carbonara
1batch cauli rice
1/2 onion finely chopped
3-5 cloves garlic minced
Bacon crumbles
1T Lard aka bacon grease -yep you read that correctly!
1egg + 1T water whisked
1-2 T Italian seasoning
1-2 T 21 no salt seasoning
Sea salt & pepper to taste
1 cup shredded Parmeggano-reggiano (Parmesan cheese would be fine as well)
Instructions
1. Heat pan and oil over med-high heat.
2. Sauté onions until translucent.
3. Add cauli rice and cook 5-7mins
4. Add bacon crumbles, lard and egg -combine well
5. Stir in shredded parmeggano-reggiano and season to taste.
6. Cook a few mixtures longer and serve.
I say season to taste because I prefer more seasoning, I realize that some people prefer less. For this recipe I use 2tablepoons of of each seasoning.
I could enjoy this carbonara any time of day! The flavors are so soft and mild, it could easily become a comfort food. My toddler loved it so much he ate 4 servings. As a matter of fact, my entire family loves this recipe. They were actually sad that I only made a half batch for my first try. Needless to say, this will be a regular staple in our home. This dish stores nicely in the fridge. I'm not sure about freezing it, if you try it let me know!
{4th bowl-I think this says it all!}
If you try this recipe let me know, have questions or comments please post them below.
This recipe came about becuase I cannot tolerate rice very well however I love rice! So when I read about using cauliflower in place of rice I rejoiced and got to work!
Ridiculously Radical Red Rice
1 batch of cauli rice
1/2 onion minced
3-5 cloves garlic minced
2 stalks celery minced (the leafy greens are fine too)
1 jar or 2 roasted red peppers chopped
Water from the jar of peppers (or liquid of your choice)
6oz tomato paste
2T Olive oil
Sea salt
Theses seasonings are optional based on taste. However I think they make it wonderful!
Original version
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon paprika
1 tablespoon chili powder
Alternate version
1 t cinnimon
1t nutmeg
1tablespoon habanero powder
1 teaspoon cumin
Instructions
1. Heat oil and sautée onions and celery, S&P
cook until onions are translucent.
2. Add cauliflower and cook 5-7 mins stirring regularly.
3. Add garlic, red peppers and tomato paste, stir well
4. Add pepper water little by little until it looks saucy but not soupy.
Now add seasonings
5. Cover and let cook on low for about 10mins.
If you want to make this a complete meal toss in some browned meat or beans. You could also add some chopped sun dried tomatoes. It's really tasty!
This dish is great with many types of food. Great for BBQ's, awesome with Mexican flavors, works well with middle eastern flavors too.
You can serve it hot or cold, and it would probably freeze fine too - but there's never enough leftover to freeze!
If you enjoyed this recipe or have any questions please feel free to leave a comment below.
Here is my red rice as a side with fajitas and avocado.
Cauliflower is a pretty amazing super food! Yet somehow this cruciferous veggie is sadly under appreciated. Containing Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese, cauliflower's only negative aspect is it's high proportion of sugars. While carbs can add to weight gain, occasional use - especially when considering the benefits- is really pretty minimal.
Up until 7 years ago, my experiencewith cauliflower had been severely limited to dipping it in French onion or veggie dip. While picking up some supplies at my favorite health food store, I ran across a book on the Raw Food diet. I was intrigued! I began googling recipes and that's when I discovered a group called gone raw. [www.goneraw.com] is my favorite resource for new veggie recipes. I do believe that there are some foods better digested when cooked, however the ingenuity in gone raw is phenomenal!
Among these creative, delicious and bazzar recipes is a recipe for cauliflower "popcorn." [http://goneraw.com/recipe/raw-popcorn]. This recipe redefined my narrow minded presumptions of both cauliflower and popcorn, it challenged my view of food in general. My taste buds and my waist line rejoiced! Today I am going to show you how I make my cauliflower rice, and also a basic "rice" recipe that makes an excellent side dish to most dinners.
How to make cauliflower rice
• blender or food processor
• 1 head of cauliflower. I prefer organic,
but any veggie is better than none.
Therefore, if all you can find is frozen
conventional cauliflower; by all means
by it!
• water (optional)
* Mesh strainer -if using the water method
* spatula or long handle spoon
First, you will need to cut the cauliflower in to medium size chunks. Don't worry about getting them exactly the same size. As a matter of fact you can even toss in the stem in chunks.
Place all the cauliflower into your blender or food processor. This is where I would add the water. Just enough to cover the cauliflower. Pulse on the grind button a couple times until you like the consistency. The first time I made it I ground it pretty fine. Now that we have it more often I make it much chunkier.
Now pour the cauliflower into the mesh strainer and press out as much water as you can. From here you can toss it straight into the pan or bowl to begin preparing your dish. You could also simply toss it in a pan with some butter/oil or season well and dehydrate it.
Basic Cauli Rice Recipe
This recipe will feed 4-6
1 batch cauliflower - riced
1/2 onion minced
2-4 cloves garlic minced ( I like a lot, add it to taste)
3 tablespoons olive oil (coconut oil or butter would also work well)
Sea salt and pepper.
Heat 2T oil in you pan.
Toss in onion and cook to translucent.
Add cauli rice + SS&P, stir well.
Cover and cook 6-8 mins.
Stir occasionally.
Add last tablespoon oil and garlic. Cook 2-3 more minutes.
This dish is good hot or cold, and is really fabulous with some nice shredded Parmigiano-Reggiano, or regular Parmesan will do just fine as well.
If you make this recipe and like it, or have any questions, please leave a comment below. These recipes were inspired by my favorite blogs; however, when creating these recipes I made them by adding ingredients until I was satisfied. Any similarities is nothing more than coincidence.
Thanks for reading!
For more information on cauliflower I'd like to recommend a fantastic article by Dr Mercola.
Nutritiondata.self.com has a fabulous resource that tells you the nutritional values of most foods; available on their website. Here is an example of Cauliflower.
Cauliflower is one of the few vegetables my family does not prefer to eat. To be frank, if it's on the table appearing as cauliflower they will pass it up 100% of the time. However, I believe there is a preparation for every food that will be appealing to those who previously despised such foods. I like to call these gateway recipes.
Starting Monday August 18, 2014 I will be posting a different cauliflower recipe each day. We will take a look at the benefits of cauliflower and unique recipes. My kids are my greatest critics, they always tell me exactly what they think of a recipe creation. All of these recipes have passed their scrutiny. We will start the week with a dual function recipe. It's great hot or cold and fabulous for breakfast, lunch, dinner or a midnight snack.
If you have issues digesting cruciferous vegetables try drinking an ounce of aloe juice. Aloe juice that I use tastes like water. You can drink it alone or add it juice. This is the brand I normally buy. I am not endorsing this product for money, it's just the brand I buy. http://www.amazon.com/gp/aw/d/B00014EWUO/ref=sr_sp-btf_title_1_5?qid=1408063485&sr=8-5
