My recipe,

They say you are what you eat, so I may turn into a cauliflower soon. In one evening, I made cauliflower rice, butternut squash cauliflower risotto, and cauliflower fritters (which taste like potato latkes!).

Cauliflower “rice” has been been floating around the blogosphere for some time now, so I decided it was time to take the plunge and try it out. Even if you’re not super nutrition-conscious, it’s hard to ignore these stats:

nutrition facts of rice and cauliflower

Not to mention that the cauliflower rice is SO good!

Ingredients

  • 1/2 head of cauliflower
  • 1/2 bag of frozen peas and carrots
  • 1/2 medium onion
  • 2 eggs
  • Soy sauce, sesame oil, rice vinegar, and/or sriracha for seasoning
  • Canola oil

cauliflower rice

Instructions

In a bowl, thaw frozen peas and carrots. Clean and dry cauliflower thoroughly, then destem and chop into bite-sized chunks. Use a food processor on the pulse setting or a knife to chop cauliflower into rice-sized pieces.* Finely chop half a medium onion and saute over medium-low with canola oil until translucent (4-5 minutes). Add peas and carrots, and cook until the water evaporates (1-2 minutes). Add 2 scrambled eggs and cook fully. Add cauliflower “rice” and cook over medium-high, adding several dashes each of soy sauce, sesame oil, rice vinegar, and sriracha, if you like spicy foods. Cook, stirring occasionally, for about 8-10 minutes or until cauliflower is crispy.

cauliflower rice

Notes

In order to ensure crispy, not soggy ingredients:

  • Use a large skillet so the ingredients aren’t crowded
  • You may need to cook the cauliflower rice in two batches
  • Use canola oil (not olive oil); add more if needed for added crunch
  • Make sure that the cauliflower is dry
  • Don’t overstir!

You can also add chicken or pork to the dish to make it more hearty!

cauliflower rice

*This step can be a bit tedious if you don’t have a food processor, so share the task with a friend or rock out (carefully) to Stereo Love on Pandora

 

 



apple cheddar tartine with spicy mustard

If you had shown me this recipe or given me this open-faced apple cheddar sandwich a year ago, I would have politely

I recently had half a package of firm tofu left over from another recipe, so I decided to make an Indian meal with it. Luckily, I found a jar of Trader Joe’s Masala Simmer Sauce in the back of my pantry. After a quick Google search, I stumbled across a recipe for Quick Indian Soup from Inside the Kaganoff Kitchen.

The star of the show

Here is my adapted version:

  • Firm tofu, pressed and cubed
  • Trader Joe’s Masala Simmer Sauce (you can use another brand, but I prefer TJ’s!)
  • Onions, diced
  • Carrots, sliced
  • Broth or bouillon
  • Rice (I used Cashew Basmati microwavable rice from Target)
  • Hot pepper, chopped (optional)
  • Canned tomatoes (I didn’t have any but I bet they’d be good!)

In a pot, cook onions and carrots in olive oil over medium until onions are translucent. Add simmer sauce and two cups of broth or two cups of water with two

I haven’t been cooking religiously for a few weeks, but I’ve been feeling the pull to get back in the kitchen recently. It doesn’t hurt that tons of interesting recipes caught my eye this week!

Photo credits:

I’m getting my wisdom teeth out today (ohh, the joys!), so I planned ahead by prepping several different soup varieties to tide me over until I can eat solid foods again.

Here’s what I’ll be eating by the bowlful as I watch Friends, sneak new episodes of Luther, and tweet about my pain (just kidding, I’ll try to abstain from such pointless updates):

(Note: click the soup title for the recipe)

Rainbow chili

Photo credit

Zucchini & yellow squash soup

Photo credit

Sweet potato, kale, & chicken soup

Photo credit

Spiced tomato bean soup

Photo credit

Heart of palm salad from my Pinterest to Plate cooking extravaganza

Quesadillas with feta, refried beans, spinach, and kale

Quinoa and turkey stuffed peppers from Bethenny

Artichokes with melted butter

Gluten-free pizza cupcakes with buffalo chicken meatballs from Trader Joe’s

Carrots with Alouette

As I mentioned in an earlier post, I was invited by the Marketing Manager of Wilkinson Supply Co, a local kitchen and bathroom supply company, to come to their on-site showroom and whip up a recipe that I found on Pinterest.

On Friday, I dropped by Trader Joe’s to pick up a few treats for the showroom crew, then headed to the building off Capital Blvd at 2pm. I took off two hours later after making this cheesy chicken & wild rice casserole

I always keep several boxes of Zatarain’s jambalaya in my pantry because it’s an easy meal to make and can be adapted easily by adding onions, peppers, zucchini, shrimp, and/or sausage. But occasionally, I’m not in the mood for jambalaya but I still want a New Orleans-inspired dish that incorporates

I was contacted recently by Wilkinson Supply Co for a neat blog opportunity that’s right up my alley. The kitchen and bathroom supply company periodically invites a chef or food blogger into their facilities to prepare a recipe in their state-of-the-art kitchen.

I get to browse Pinterest, pick a recipe to make, and pretend to be a professional cook for a day? Of course I said yes right away.

But I need your help! What’s your favorite Pinterest-inspired recipe {preferably gluten-free}, either one you’ve made or been dying to try? Shoot me the link in the comments or via email, text, Twitter, gchat,

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+Cristina Roman