Veggie Cauliflower Rice

Hello again! So I found a head of cauliflower that I totally forgot about in the vegetable drawer. I decided to try something crazy and make it in to rice. I have seen lots of these recipes floating around. Many call for a bag of riced cauliflower. Well, that seems a bit strange to buy when you already have a head of cauliflower! It had a few brown spots on it, which is still totally safe to eat, so I just cut it up in to chucks and put it in the food processor. 055

Then I added a few more veggies…056

I added these veggies to a bit of olive oil with a generous portion of salt and pepper. Then I cooked them down a bit for about 6 minutes. 057

Then I added the cauliflower and snap peas and cooked for about 10 more minutes all together. I added a bit of teriyaki, but I also think if I had it, I would have added some sesame oil.

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Such an easy and healthy dish!

Cucumber and Tomato Balsamic Salad

Pretty tomato obsessed over here!

Cucumber and Tomato Balsamic Salad
Ingredients
1 large cucumber, sliced thinly
1 large tomato, diced  (or 2 small Roma tomatoes, a handful of baby heilooms, etc.)
3 tablespoons balsamic balsamic vinegar
2 tablespoons olive oil
salt
pepper
Directions…
Combine sliced cucumber and  tomato  in a medium bowl. Add balsamic vinegar and olive oil. Sprinkle on roughly 1/2 teaspoon each salt and peeper and mix together well. ENJOY!

Catching up

Farmers Market Finds! First one of the season, so I am pretty excited.      

Beet, radish, and rainbow chard saute. Yum! Fresh and healthy.  Fresh Greens! Love all the leafy tops. I like to make them in to a salad or mix in to an omelette.   Sweet Katie kept writing me mother’s day messages and made me take pictures. ❤  
img_2695  Snuggling with my girls =)
Monday was Katie’s birthday. Can’t believe she is getting so big!
  

 

Recipe Review- Corn Souffle

Evening guys! So today I have pretty much spent the entire day in the kitchen (and grocery store). I meal planned, I shopped, and I cooked my heart out. It is my Daddy’s birthday tomorrow, so I cooked him one of his favorite meals; Pork Ragu. I also made this corn souffle recipe I got from this cookbook…
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It has so many amazing recipes that I want to try, but this one caught my eye right away. I have always wanted to take on the souffle, but I have always been afraid to try. This was in the section called “The Scary Stuff,” but the directions were super clear and easy to follow. I followed this recipe to a tee. I encourage you to BUY this book up. It is perfect for the home cook who wants to gain skill and tips from a master chef!

Corn Souffle- from The Chef Next Door by Amanda Freitag

Ingredients- makes four 8-Ounce Ramekins
4 tablespoons (1/2 stick) butter, plus more for the ramekins
1 cup corn kernels ( fresh or frozen)
1 teaspoon minced garlic
1/8 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1 1/2 cups milk
4 egg whites
1/2 teaspoon kosher salt

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Here is how it progressed…

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I think it was a hit! Becca loved it, but she said next time I should add some cheese. Done!

Cauliflower Couscous

So I made this yummy veggie one pot wonder yesterday. Eat a plate of it for dinner, or pair it with a piece of grilled fish or chicken. Delicious! So cauliflower and couscous are not the most photogenic foods, but I tried my best with the picture. The recipe was so easy!

All you have to do is chop up some cauliflower in small pieces. You could put it in in the food processor to mimic couscous, but I like a few bigger pieces to bite in to. Then put a couple of tablespoons of both butter and olive oil in a med-large dutch oven. Add in your cauliflower and cook down until tender, about 8 minutes. Add in your liquid and bring to a boil. I had some leftover chicken stock, but use veggie or water if you like to make this vegetarian. Just follow the proper ratios on the couscous box. I used plain, so no flavor packet was used. Add in the couscous and stir. Take off the heat and cover for 5 minutes. At the end (OPTIONAL) add in a couple turns of heavy cream and stir OR if you don’t have cream, you could add in a bit more butter or olive oil.

***To make vegan, leave out the butter and just use olive oil. Leave out the heavy cream.

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