Cauliflower Fried Rice

April 28, 2020

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So yup…still in lock-down. I don’t know about you, but not only have my workouts suffered over the past two months, but my stress eating and drinking have definitely increased. I hear folks talking about the “Covid 19” just like they do about the “Freshman 15” and considering the state of me, I think a gain of 19 pounds is a serious possibility! Yikes! So I thought maybe today I would offer up a recipe that is a bit kinder on your waistline while still being delicious – Cauliflower Fried Rice!

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That’s right! Carbs be gone!!! This Cauliflower Fried Rice is just bursting with flavor with none of those pesky carbs. Will you be fooled into thinking you’re eating rice? Nope. You won’t. Buuuuut – your pants might fit better. And this dish is actually delicious. The cauliflower does take on all of the flavor from those lovely seasonings. You won’t actually miss the rice, all things being considered.

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This dish comes together quickly. Just have everything all prepped before you begin cooking. Just perfect for a Meatless Monday or a “I better lose some weight before quarantine is lifted and I have to waddle out into the light of day”, moment of reckoning. Just saying…

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Cauliflower Fried Rice

  • Servings: 4 - Two Cup Servings
  • Difficulty: easy
  • Print

recipe from: Once Upon a Chef

Ingredients:

  • Vegetable oil
  • 2 large eggs, beaten
  • Salt (to taste)
  • 64 grams chopped scallions, light and green parts separated (you’ll need 5-6 scallions)
  • 3 garlic cloves, minced
  • 1 Tablespoon finely chopped fresh ginger
  • One 900-g head cauliflower (or 900 grams ready to cook cauliflower)
  • 4-5 Tablespoons soy sauce (use gluten-free if needed)
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 130 grams frozen peas and carrots
  • 1 teaspoon rice vinegar
  • 1 teaspoon Asian sesame oil
  • 30 grams chopped cashews or peanuts (optional)

Directions:

Given that riced cauliflower is so easy to find in grocery stores, I urge you to save yourself a lot of trouble and just buy it “ready to cook”. However, if you truly love to grate things, see the following instructions. Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of box or hand-held grater. Set aside.

Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.

Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light green scallions, garlic, and ginger. Cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Continue to cook for about 3 minutes. Add the peas and carrots. Stir to combine and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.

Enjoy!

Cauliflower Fried Rice brought to you by: Runcible Eats (www.leaandjay.com)

Links for Helpful Kitchen Tools & Ingredients for Cauliflower Fried Rice:

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

Once Upon a Chef, the Cookbook by Jennifer Segal – You will not find the recipe for Cauliflower Fried Rice in this cookbook, but will fin da bunch of other awesome tasty recipes. I love this cookbook, as well as the Once Upon a Chef blog. All of Jennifer’s recipes are easy to make and absolutely delicious!

 


Zucchini-Basil Pistou

September 26, 2019

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Well here it is, the end of September already. I’m told that Autumn in upon us. However, as is usually the case in Virginia, no one bothered to forward the “it’s Fall now” memo to the weather department. Yup…we’re still baking around here with temps due to hit the lower 90’s this weekend. I know some folks are just thrilled with this turn of events, but ya’ll know that I really do not like hot weather. Not. One. Bit. So I’m going to have to take comfort in the fact that it will eventually cool off. Patience is a virtue. One good thing happening right now is zucchini is plentiful. I have a fantastic recipe to share with you today that will help you use up some of that delicious squash: Zucchini-Basil Pistou. When I first came across it on one of my favorite cooking blogs, Once Upon a Chef, I was certainly curious “What exactly is a Pistou?” I’m familiar with Pesto, but not Pistou. Turns out that a Pistou is somewhat similar to it’s Italian cousin Pesto. The main difference being that Pistou, a Provençal cold sauce, is traditionally made with garlic, basil, olive oil and salt. It does not contain the nuts found in pestos. The word “pistou” is an Occitan word which means “pounded” , which is pretty much what happens to that basil. This particular Pistou I’m sharing today contains zucchini (Yay!) in addition to the traditional ingredients. Oh and it also has a bit of lemon juice thrown in to brighten it up.

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This seemingly simple sauce is an absolutely amazing flavor enhancer! I tell you it makes everything better! You can put it on pasta, spread it on bread or over crackers, add it to scrambled eggs, serve it with grilled chicken or fish, add a dollop to dress up your veggies or just eat it straight out of the bowl. This recipe originally comes from Chef Thomas Keller of French Laundry fame, so I guess it is no surprise how mouth waveringly delicious it is! And here is the cherry on top of this recipe – you can make up a big batch while your zucchini garden is overflowing and then just freeze it! It keeps for 3 months when frozen in an airtight container. Yup – you can be savoring the scrumptious taste of the last hot and hazy days of summer well into the winter when it will (supposedly) be cold. This Pistou is easy to make, so what are you waiting for? Break out your food processor and you’ll have this tasty sauce done is just a few whirrs!

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Zucchini-Basil Pistou

  • Servings: 1 1/2 cups
  • Difficulty: super easy
  • Print

recipe from: Once Upon a Chef

Ingredients:

  • 1-1/3 pounds zucchini (2-3 zucchini, depending on size)
  • 6 tablespoons extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 cup fresh basil leaves, plus more for garnish if desired
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon kosher salt

Directions:

First you will need to core the zucchini to remove the inner seeds. To do this cut the zucchini in half and then slice off the ends so that each piece will stand flat. Cut off the outer flesh of the zucchini, leaving the inner seed cores behind. Discard the cores or save for soup. Cut the remaining zucchini into 1-inch pieces.
In a small saucepan, combine the zucchini pieces with the olive oil and garlic and bring to a boil over high heat. Add the basil leaves, stir, and cook for one minute. Transfer the mixture to a blender or food processor. Add the lemon juice and salt. Pulse until you have a chunky purée. Transfer the pistou to a small bowl and serve warm.

Freezer-Friendly Instructions: The pistou can be frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop until heated through.

Enjoy!

Zucchini-Basil Pistou brought to you by Runcible Eats (www.leaanjay.com)

Links for Helpful Kitchen Tools & Ingredients for Zucchini-Basil Pistou:

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

 

 


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