My Fried “Rice” Rice which is really Nice!

So one evening I had a large head of cauliflower in my fridge I had to use it up and also has bit of white long grain rice left over Here is the dish that I thought up to use both up. You can leave out the white rice to to make it gluten free.

It made me think about when “riced” vegetables became huge in the cooking world and what is cauliflower rice is actually.

So Cauliflower rice is not actually rice or a starch. It is simply a vegetable, cauliflower, that has been riced. The verb “riced”, according to the dictionary, I read means to pass potatoes or other vegetables through a sieve or ricer, such as cooked potatoes which are riced before making mashed potatoes. Cauliflower is riced, usually before cooking or blended in food processor lightly , in order to turn it into tiny bits that then look like rice. Cauliflower rice is a low calorie and low carb alternative which I have grown to love for grains of actual rice and is gluten free . Give it try !

Fried Rice and “Rice”

Ingredients:

1 cup cooked white rice
1 head of cauliflower chopped into pieces.
1 cup chopped leeks or spring onions
1 tablespoon each of onion power and garlic powder and turmeric powder.
salt and pepper to taste

How to Make it

So cook white rice according to the directions and set aside.
Add raw cauliflower to a food processor and grind on on low. do not over grind.
Add olive oil to skillet and add in chopped leeks and cook until browned but not burned.
Add garlic, onion and turmeric powders plus salt and pepper.
Lastly add in the cook white rice and combine once the cauliflower is cooked.

chef tip! Add in any other vegetables you want or chopped meat or egg , Combinations are endless. Just make sure they chopped finely and cooked through before blending them towards then end.

Portobello mushrooms and Israeli couscous

Tonight I want something quick and simple pasta dish with mushrooms . I happened have some Israeli couscous , also known as Pearl Couscous. in the pantry and chose to highlighted that instead of standard pasta pasta.

What I found out online is that there is big difference between  Couscous and  Israeli Couscous.  Israeli couscous and true couscous are both made with semolina flour and water, but true couscous is much smaller and irregularly shaped while Israeli couscous is bigger with a soft, chewy texture. Depending on what I serve it with or mix in I like to use both kinds. I always the the plain version and like to add in my own seasonings and spices. This dish I love because it reminds me of a lighter risotto that takes a lot less time.

How to Make it

Heat olive oil in a pan over medium-high heat. Add in the couscous and water. . Bring to a boil and then reduce to a simmer. Cook the couscous for five to seven minutes. Once tender, remove from heat.

in the meantime Sautee sliced Portobello mushrooms with chicken stock , raw garlic chopped parsley and lots of herbs and good oil. At the end grate in parmesan cheese for more richness .

chef tip! Use whatever mushrooms you have on hand just cook them through well. Also this makes a great cold pasta salad !

Lavash Bread as Pizza? Yes!

I’ve been researching healthier pizza and bread alternatives that are better for you and found this idea online from SkinnyTaste blog. It was so easy and good and creative! I personally believe that pizza can actually be quite healthy, depending on the kind of bread we use and of course the topping ingredients.

What is Lavash ?

Lavash Bread is low carb and a good source of fiber. Used in a roll-up sandwich or as a sliced party snack, this lavash bread will not fall apart. Middle East Lavash Bread is a reduced carb, high protein and has no cholesterol.

Joseph’s Bakery Low Carb Bread Flax Oat Lavash is the brand that I like to use and easy and I can buy in the my local grocery store. Highly recommended

For more information about Joseph’s Bakery Lavash Page click here

For this pizza I added raw spinach , shredded mozzarella cheese, homemade mushroom tomato sauce and cooked organic 90% lean ground beef for protein . Bake flat at 425 degrees for 10 minutes until crisp . Use what ever cooked protein and veggies you like.

Chef tip! Don’t add a lot of sauce and toppings so it doesn’t get soggy.

Link to recipe on Skinnytaste I was inspired by

UPDATE! This dish has been submitted in a Foodiespicks recipe themed competition online . Click on the link below to vote!

https://bit.ly/2GhSPCz

Full of Farro love! Farro with Arugula, sweet sausage, and mushrooms

I look for interesting foods to continually please and provoke my palate. I found the ingredient in Trader Joes and was intrigued and now love it. 10 min Farro is great because it cut’s down on the long cooking time.

My love for Farro

I love farro. It’s hearty and wholesome, with an amazing chewy texture and nutty flavor. I enjoy it all year long, but it really becomes one of my kitchen staples in the fall. Its toasty flavor is delicious with all kinds of spices, vegetables and meats.

Here is a simple recipe that combines Farro with Arugula, ground sweet Italian Sausage and oyster mushrooms.

chef tip! even make this a vegetarian dish by leaving out the sausage meat and adding in spinach leaves to make it more filling.

How to Make it

Clean and cut the mushrooms into slices, peel and crush the garlic, remove the skin from the sausages. Heat the extra virgin olive oil in a frying pan or skillet, add the garlic peeled and slightly crushed and fry. Add the chopped sausage meat and brown a little then add the mushrooms previously cleaned and cut into strips and cook through. Add the fresh arugula during the last 5 to 10 minutes of cooking. Season with a pinch salt and Pepper. Add in the cooked farro and combine. Top with grated Parmesan and serve immediately.

OMG Pasta Carbonara!

Ah Pasta Carbonara, tastes so good yet is so bad for you.

Like all classic recipes this is one that I don’t mess with when making a home. It’s a classic for a reason. This recipe is as easy as making the pasta and panchetta or bacon and tossing it together with rich egg yolks, Parmesan cheese and a bit of reserved pasta water to make the creamiest easiest sauce ever. It’s like stepping into Rome, Italy but enjoying it as normal weeknight dinner. True indulgence!

Below is a link to the recipe I followed below by Rachel Ray I used for inspiration
https://www.rachaelray.com/recipes/pasta-carbonara/