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.

Stuffed tomato with quinoa, kale and onion!

Large garden heirloom tomatoes are my favorites. Their smell is so fresh and divine! Wonderful raw in a salad or in rich sauce but this time I decided to bake and stuff them for a change. This dish is perfect for summer heirloom tomatoes or store-bought large on-the-vine tomatoes. For the best flavor, serve the tomatoes slightly warm or at room temperature. Stuffed tomatoes also freeze well when cooked for later.

How to Make It

Core Tomatoes removing the inside flesh and seeds, don’t go to the bottom and breakthrough.

Set aside the flesh in a bowl and add in the cooked kale or spinach , onion. parsley, dried spices , oil and cooked quinoa . Mix well and combine

Then stuff it into the raw tomato bake for 25 min at 350 degrees A wonderful healthy easy side dish ! Try it out and make it your own. The mixture can be anything that’s mixed in with the quinoa so have fun!

This was a meat free side dish but what I love is that you can mix in anything you want with the quinoa. If quinoa isn’t your thing cooked rice would also do.

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

Turmeric Rotini Pasta with Broccoli in Garlic Oil

When I am craving hearty comfort food, that satisfies I make this this delicious pasta dish. I’ve added in cooked and cut up grilled chicken sometimes at the end for some extra protein.  As a vegetarian dish it also tastes great on it’s own. Love making this for a meatless monday.

I used Turmeric Rotini. Turmeric Rotini is crafted with the traditional golden-hued Indian root, putting a delicious, savory spin regular pasta. Feel free to use whatever dry pasta you have in your pantry.  I used frozen broccoli which I always keep in my freezer to make this meal even quicker.

Ingredients
1/3 cup extra-virgin olive oil
4 cloves garlic, smashed
1⁄2 lb frozen broccoli florets
Kosher salt and freshly ground black pepper
Few tablespoons water or pasta cooking water, if needed
2 cups Rotini or any dry pasta , cooked al dente
2 tablespoons butterParmesan cheese, for garnish  

Steps and how to make it 

Cook pasta according to directions in salted water.
Steam frozen broccoli florets and set aside in a bowl.
In a large saute pan at the same time , heat the olive oil, garlic over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the cooked broccoli to the pan to coat with the oil. Season with salt and pepper and add butter if you want  and saute over medium heat. Add in the cooked pasta and toss to coat with the oil to.
When everything is thoroughly mixed, remove pan from heat and divide into servings. Add extra black pepper on top and add in grated Parmesan cheese top for garnish.

Chef tip : I’ve added in chicken to it and have replaced the broccoli with mushrooms I sauteed in oil. Be creative!

A light Heirloom Tomato, Red Onion and Cilantro salad for the hot summer!

I believe that salads area a wonderful way to highlight fresh and tasty ingredients. This heirloom tomato salad below has red onion and cilantro in it . It is a perfect light fresh lunch !! I always like to serve it with an lemon oil dressing 😁🌿🍅

For the salad
mix in bowl heirloom tomatoes sliced, red onion chopped, fresh cilantro, olive oil, lemon juice, salt and freshly ground pepper to taste.

My love of heirloom tomatoes began many years ago. I love all types of tomatoes but after I had chance to learn more about them in cooking magazines I like to use different tomatoes for different preparations..

Some personal favorites of mine and how I use them
Roma or Plum Tomatoes— great for homemade sauces and stews,
cherry or compari on the vine – great for roasting, sauces or fresh in a salad
Heirloom , Brandywine , beefsteak, – perfect for salad because of their natural sweetness and great on sandwiches

A Salad inspired by the Greeks!

Sometimes nothing beats a vine tomatoes and Kirby cucumbers with a homemade parsley, dill , extra virgin olive oil and balsamic glaze dressing.

In the salad I only used chopped tomatoes and kirby cucumbers This dressing doesn’t overpower all the fresh ingredients, it combines everything so well. Try this dressing out on all your salads!

This combination in this simple salad is so easy and tasty! Sometimes I replace the glaze with red wine vinegar and add crumbled feta cheese, sliced red onions to make it like a Greek salad. I love salads because they are a blank canvas. This one is one of my favorite dressings I use it on a lot of salads.. Toc cut out some calories and sweetness replace the balsamic glaze with apple cider vinegar or red wine vinegar

Balsamic Glaze Dressing

2 tablespoons Extra Virgin Olive Oil
1 tablespoon of sweet Balsamic glaze
chopped fresh dill
chopped fresh Italian Parsley
Salt and Pepper

Rock Shrimp, Cauliflower Risotto and Parsnip chips. A GREAT combo!

To my shrimp Lovers, I am sharing my take on how to make this easy and simple dish. All you need is some of your favorite herbs , 1-2 lbs of Jumbo Shrimp, some olive oil and fresh garlic.

Now try and serve it over my cauliflower risotto and parsnip chips and dish becomes amazing! This cauliflower risotto is super easy to make and is a low carb recipe. The parsnip chips on top add flavor to the dish to.

Ingredients for the Shrimp and Cauliflower Risotto

1 tablespoon olive oil
1 lbs rock shrimp, split and deveined
1/2 cup shaved parmesan
1/2 cup broth
1/4 cup heavy cream
1/2 cup shaved parmesan
2 cloves garlic, finely chopped
2 tablespoons minced parsley
1 teaspoon cracked black pepper
1 teaspoon salt
1 head of cauliflower chopped in florets

How to Make It

Grilled Shrimp

In a learge pot over medium-high heat add olive oil, salt, pepper, garlic and parsley. Add in shrimp. Cook for 3 to 5 minutes until shrimp are opaque and cooked through. Set aside in a bowl.

Cauliflower Risotto

In the same pot saute 1 large yellow chopped onion until translucent. In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice. Steam in the microwave for about 3-5 minutes. Add cauliflower to the pot and cook through. with the onion. Add the stock and cook through and turn off of the heat . Remove the lid and stir in heavy cream, Parmesan cheese.

chef tip : To make cauliflower like risotto you need to make sure you steam the cauliflower for a few minutes before you cook it in the pan

Parsnip Chips

4 parsnips (scrubbed clean, peeled and sliced thin)
olive oil spray
1 teaspoon kosher salt
Instructions
Place the oven rack in the middle and preheat the oven to 400° F/200° C.

How to make it

lay the parsnip slices on sprayed baking sheet, spreading them out. Bake in the preheated oven until chips are golden brown and crispy, about 10 to 15 minutes.

Here comes the Zucchini Boats!

If you’re looking for a new way to spice up zucchini , you should make more zucchini boats!

When you use zucchini as a flavor vessel, and fill it with vegetables and and proteins , then tip with cheese and bake the combinations are endless!

The outcome is just as delicious as you would think. The texture of the zucchini after being roasted will still have a nice bite that stands up to the cheesy gooey filling inside. I like it when I want something a little out of the ordinary, sometimes combining your grains with vegetables and protiens can be boaring. Plus this perfect if you are on a keto, low card like food plan.

My favorite part is when the filling on the inside is just perfect and really comes together with all of the flavors. Yum!

How I make mine

Ingredients:

1 Zucchini, Includes Skin Raw 31 Calories per serving
1/2 cup Cheese Mozzarella Shredded Part Skim
1 cup raw spinach
1 cup watercress
2 tsp Garlic Salt Spice Blends 1 Salt and Pepper to taste
1/2 tbsp Olive Oil
1/4 cup chopped chicken breast meat, cooked then shredded

Steps

Preheat the oven to 400 degrees

Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh, chop it and set it aside to be added the other vegetables

Cook the chicken first until cooked through in olive oil.

Add the spinach and watercress and the zucchini flesh , garlic salt and mix well.

Spoon the mixture into each zucchini boat. Top each zucchini boat with the shredded part-skim mozzarella

Bake until the cheese is bubbly and golden brown and zucchini is soft and or until heated through about 25 minutes.

chef tip : Pick your own filling ! This recipe includes chicken., There’s a way to adapt this meal for almost anyone by just adding more vegetables to the mix instead of a protein. Be creative, it’s probably what I love most about them.

Kale chips. A superb snack!

Kale is the king of super foods. With so many ways to prepare it and to get it’s multiple health benefits. I used it a lot in my cooking at home.

I love buying pre-chopped and cleaned greens. I recommend the Glory Foods brand for your southern style greens.  Explore what Glory has to offer on their website at. The have some great recipes listed to.

Glory Foods

I frequently buy their fresh Kale. I normally just chopped it fine and cook them with a little water salt and pepper and the lid on, I will sometimes prepare them with rendered garlic and onion in good olive oil as well. There are frozen and canned versions which are fine for soups or stews but they never seem to be as good as the fresh chopped variety.

I love that Kale Greens are very versatile and can used in many recipes. I’ve made wonderful kale and nut pesto., had them sauteed for breakfast with eggs, even as a massaged kale salad.

Recently I’ve been making lots of Kale chips. I first preheat the oven to 400°F. I drizzle some olive oil or avocado oil on the kale, add some salt and a spices and bake them for 10-12 minutes until crispy. It makes a great super healthy snack that so addictive! Kale as a. “healthier” chip” ? I’m sold !

Leftover Chicken Stuffed Peppers

Winner-winner chicken dinner as they say . I turned leftover grilled chicken into light and meaty stuffed peppers. My twist to make it more healthy is that I left out the tomato sauce and used very little cheese and rice.

How to make it

Heat the oven to 350 F (180 C/

Cut the tops off peppers and carefully scrape out the seeds.

To make sure the peppers full cooked through you have to simmer them in water for about 8 to 10 minutes, or until the peppers are just tender. Drain well. This makes a big difference.

Meanwhile on the stove top cook together a finely chopped onion, cooked long-grain white rice, sweet bell peppers and the diced chicken breast.

Stuff the peppers and bake an add a sprinkle of grated cheese on top.

Bake in the preheated oven for 30 minutes, or until the peppers are tender and filling is hot.