I have been meaning to make Cauliflower Fried Rice since I saw this Coconut and Lime Cauliflower Fried Rice recipe and this one. Although, I had a cauliflower at home and could make the rice from scratch, I found a bag at Trader Joes and this is how I ended making my dish.
2 cups cauliflower rice
1/4 cup lite coconut milk
some lemon juice (optional)
1 cup mix vegetables – I used shredded carrot, corn, peas, red pepper sliced, broccoli florets and sliced red onion
1-2 tsp chili oil with crushed red pepper
1 tsp coconut oil
drizzle of soy sauce
salt to taste
Heat the coconut oil in a pan. Add the cauliflower rice and cook for 3-4 minutes. Add coconut milk, lemon juice and cook on for 8-10 minutes or unitl the liquid evaporates and the rice is cooked.
Meanwhile, in a separate pan add the red chili oil and stir fry the vegetables on medium high for 5-10 minutes until lightly browned. Season with salt, red crushed pepper, and a drizzle of soy sauce. Mix in the cauliflower rice and serve warm.
It turned out delicious! It looks very much like brown rice, but once you taste it, it was pleasantly tasteful. Especially being cooked in coconut milk gives it extra flavor.
Makes 3-4 servings.
When I saw these, Cherry Friands, I knew I desperately wanted to try them. I saved the recipe. I even saved my last batch of fresh cherries in the freezer just for this recipe!
I created a lighter version with less butter and maple syrup. Here’s how I made mine.
45 grams flour
3/4 stick butter (will use only 1/2 next time)
80 grams almond meal
1/3 cup maple syrup
3 egg whites
a pinch of salt
6 pitted cherries
Prepare a 6 muffin tin. Preheat oven to 350 degrees.
In a bowl, whisk together: melted butter and egg whites. Add in flour, almond meal, pinch of salt and maple syrup. Add 1-2 tbsp of batter into muffin tins. Top with a pitted cherry.
Bake for 20 minutes or until cooked and toothpick test passes.
Enjoy with a nice cuppa tea!
I’ve been meaning to try this for a while, and finally cooked it this weekend. It is perfect for an office day meal. I do love one pot meals!
I swapped in Quinoa, instead of rice, as has been the norm lately in my routine.
2/3 cup white Quinoa
1/3 cup Toor dal (Pigeon Pea)
1 small white or yellow onion cut into 1in pieces
1 jalapeno, sliced
1 Chayote squash, peeled and cut into 1in pieces (typically bottle guard is used, but I often substitute with Chayote Squash)
1-2 medium tomatoes, chopped into large pieces
2/3 rd cup tamarind juice
1.5 cups water
1 tsp oil
a dash of turmeric
a dash of asaphoetida
1 tsp mustard seeds
1 tsp cumin seeds
2-3 dry red chillies
2-3 tsp Bisibele powder, I typically use the MTR variety
2-3 tbsp fresh (or dry) grated coconut
a few curry leaves
cilantro to garnish
coconut slices to garnish
salt to taste
2-3 tbsp ghee (optional)
I like to use a pressure pan to cook this. Heat oil in the pressure pan, add turmeric, asaphoetida, cumin, mustard and dry red chillies and fry for a minute till lightly brown. Add onions, jalapeno, curry leaves and squash and fry lightly. Add tomatoes and mix well.
Rinse and add Quinoa and toor dal and mix well. Add bisibele bath powder, salt and coconut powder and mix well. Add water and tamarind juice and mix well. Close pressure cooker lid and let simmer on medium low for 2-3 whistles. What makes this dish especially yummy is to add 2-3 tbsp of ghee!
Let cool, before opening the pressure pan. Garnish with cilantro and coconut slices and serve warm.
Makes 3 servings.
I have been wanting to try this bread for sometime. While I was reluctant to turn on the oven considering the temperatures, I am glad I finally did recently…
The only change I made to the original recipe, is to add 1 chopped jalapeno and reduce the cheese in the recipe.
It’s savory, fun and delicious with some soup for that office day meal!
Go here for the recipe.
Check out A Soup A Week for some delicious soup recipes!