Recipes Archives - Page 2 of 2

What is cauliflower rice, you ask? Well, it’s simply that – “riced” cauliflower. Riced is a cooking term that is similar to “grated”. I love this recipe as a substitute for regular white rice – Bonus! – you’re getting an added vegetable serving! Because of that, it’s low calorie, low carb, and Keto friendly.

To start, wash your head of cauliflower, and remove the stem. I use my food processor with the grater attachment to “rice” the cauliflower florets. This whole process takes less than 5 minutes. Set aside.

You may be thinking – wait, I’ve seen cauliflower rice in the frozen foods section. Well, it’s available pre-riced too, but I like to save a couple bucks and simply use a large head of fresh cauliflower instead. The recipe will work with either version!

Add the olive oil, garlic, and (optional) jalapeno to a sautee pan and allow to cook for a couple minutes.

Once the peppers are softened, add the tomato paste and the seasonings, and stir to combine.

Once all the ingredients are combined, add the riced cauliflower, and stir, integrating all ingredients uniformly.

Once all ingredients are well mixed, add the can of Rotel, juices and all.

Stir well, and continue to cook over medium heat, approximately 7-8 minutes, until cauliflower is softened.

Forgive me guys, I was so hungry, I neglected to take a final photo! But I utilized this just like I would use a Mexican seasoned rice, in my Sweet Potato Black Bean Buddha Bowls, which were delicious! (between the cilantro and the tortilla chips! ha!)

Let me know what you think about the recipe! I’ve also used this to serve as a side with fajitas, fish tacos, or any place you would sub regular carb-y rice.

Mexican Cauliflower Rice

A delicious "Mexican Food" Version of Riced Cauliflower

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Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish

Cuisine Mexican

Servings 6 approximate servings

Equipment

food processor

Ingredients

1 large head cauliflower, riced (or 1 frozen package riced cauliflower)
2 tbsp olive oil
2 cloves garlic (or 2 tsp minced)
1/2 medium onion, chopped
1 jalapeno, chopped (optional)
3 tbsp tomato paste (use more as desired)
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp dried oregano
14 oz can Rotel

Instructions

Clean & remove cauliflower florets from the head of cauliflower. Use grater attachment of food processor to "rice" the cauliflower. Set aside.
Heat olive oil, and saute the chopped onion & jalapeno until nearly cooked. Then add the garlic and cook until fragrant.
Once the garlic is fragrant, add the tomato paste. **Note, depending on how much riced cauliflower you have, you may need to adjust this amount. Just know your finished product will be more "tomato-y" if you use the entire 4 oz container, like I did
Add your spices to tomato & veggie mixture, and cook 1-2 minutes to blend flavors.
Once blended, add riced cauliflower, and stir well.
After cauliflower and tomato mixture are well blended, add the entire can of Rotel, and continue to stir & cook over medium heat until the moisture from the Rotel has evaporated & the cauliflower is cooked through, about 7-8 minutes.

Keyword cauliflower, mexican, vegetarian

Cooking is something I really enjoy. While trying to stick to our budget recently, I’ve been avoiding extra trips to the grocery store, and so, extra spending. Welcome to my cooking science project that involves only cooking with food I have available in the house! #projectemptythefridge

I started with some frozen, peeled, deveined shrimp (only way to go) and some seemingly random veggies that needed to be used. And it’s a bit of a pet peeve of mine to let food go to waste – if I can avoid it! If you’re using frozen shrimp, allow time to thaw in ice water (if we’re practicing all our food safety skills…)

Chop, slice & dice your veggies. I had a zucchini that was nearing the end of its life, so I decided to throw that in. I thawed a steamable bag of frozen broccoli (that I normally keep stocked) about half way, and sauteed that with the onion in some toasted sesame oil.

Add zucchini once the onion is nearly cooked. You don’t want to add it too soon, or it could potentially turn to mush when it gets overcooked…bleh.

While the vegetables are cooking, blend the rice vinegar, sriracha, hoisin sauce, minced garlic, minced ginger, hot chili oil and soy sauce in a separate container with a whisk. If you’d like to make this sauce thicker, add 1-2 tsp of cornstarch & set aside. This will cause the sauce to thicken as it cooks. This is my preference! As you can see, I keep many of these ingredients stocked!

I like to make a little “well” in the center of the stir fry veggies at this point so that the shrimp are closer to the heat source.

Make a well in the center of the pan to get the shrimp closer to the heat source — Doesn’t look like much of a “well”, does it?

Cook and stir, cook and stir, until your shrimp are firm, curly, and pink. If the shrimp still looks gray, it’s not done yet!

Once the shrimp are cooked through, add the cabbage and allow it to wilt (1-2 minutes). Adding a lid to allow the cabbage to steam a little bit may speed this process up.

Then add the sauce mixture, and stir into the shrimp & veggie mixture. Cook for 1-2 minutes more until it begins to thicken. Top with your green onion & sesame seed garnish.

And Voila! We served this over rice & I cooked some pot stickers that I happened to have in the freezer. If you made it, l would love to hear your feedback!

*Tip!: If you don’t have the same veggies I used feel free to sub a bag of frozen stir fry vegetables or come up with your own concoction that would taste great in a stir fry dish. The possibilities are practically endless! And the more colors in there, the better!!

Spicy Shrimp Stir Fry

A delicious, and quick weeknight meal that's sure to please

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Prep Time 15

Cook Time 15

Total Time 40

Course Main Course

Cuisine Chinese

Ingredients

3/4 lb Shrimp (I chose, peeled, deveined, raw)
1 bag Frozen Broccoli (If using fresh, about 2 cups)
2 cups Chopped Red Cabbage
1/2 each Red Onion
1 each Zucchini, Sliced
2 tbsp Toasted Sesame Oil (Could sub olive oil, but sesame has the best flavor!)
2 tbsp Rice Vinegar
2 tbsp Hot Chili Oil
2 tbsp Low Sodium Soy Sauce
1 tsp Sriracha
1 tsp Minced Ginger
2 tbsp Minced Garlic (Or 2 cloves, if fresh)
2 tbsp Hoisin Sauce
2 tsp Corn Starch (optional)
4-6 each Green Onions
Sesame Seeds (for garnish)

Instructions

If using frozen shrimp, allow to thaw in cold water for ~10 minutes
Chop & Slice Veggies appropriately. If you don't have any of the ingredients I used, feel free to substitute any ingredients that would taste good!
Heat Sesame oil in a wok or non-stick skillet, and begin to cook vegetables. Start with the ingredients that will take the longest to cook. Cook the Broccoli & Onion for 3-4 minutes, then add zucchini.
While the vegetables are cooking, blend the rice vinegar, sriracha, hoisin sauce, minced garlic, minced ginger, hot chili oil and soy sauce in a separate container with a whisk. If you'd like to make this sauce thicker, add 1-2 tsp of cornstarch, additionally.
Make a space in the center of your pan or wok, and add the shrimp. By making a space in the center, the shrimp will be closer to the heat source.
Cook shrimp with the vegetables over medium heat until the shrimp are pink and curl up. They should not appear gray at all.
Once the shrimp are cooked through, add the sauce & allow it to thicken.
Add cabbage, and allow it to wilt. This will happen faster if you cover the pan with a lid.
Add the sliced green onion & sesame seeds to the top and enjoy! Add soy sauce or sriracha to taste. (I love the heat!)

Keyword broccoli, cabbage, sesame, shrimp, stir fry