on the menu chickenPotato Chip

on the menu for the weekPhoto credit

Cheesy shepherd’s pie: Just in time time for St. Patrick’s Day! I removed the flour and added grated cheese on top

Kale rice bowl

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!


  • 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


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


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’m not going out of town this weekend (WOOHOO!), which means I did some pretty serious stocking up on groceries at Trader Joe’s and the farmers’ market yesterday. I also bought some nonperishables,

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

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Sweet potato, kale, & chicken soup

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Spiced tomato bean soup

Photo credit

Note: remember to check out the “What I’m Reading” section on my right sidebar for interesting articles that I’ve found through my Google Reader.

What do you think of

Desk Coffee

Here’s what I’ve been reading online for the past few weeks:

Classy Career Girl had some great advice on how to follow up with your network. A few great ideas: send them a link or resource, offer to volunteer with them, and send them a link to your blog.

Also for job seekers: CollegeRecruiter shows you how to appear determined, not aggressive

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+Cristina Roman