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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Cheesy Mushroom Farro and Oven Roasted Acorn Squash

Evening folks! As promised, here is the recipe for my dinner tonight. The Farro is nutty and creamy and the earthy mushrooms have a great meatiness for a healthy meatless dinner. The oven roasted acorn squash is sweet and tender and is perfect for the start of fall! Have a great rest of the night!

Cheesy Mushroom Farro
Ingredients

10 ounces mixed mushrooms (or whatever you have on hand)
1/2 onion, chopped (or 2 shallots or 2 leeks)
2 cloves garlic, smashed and chopped
1 cup farro, rinsed
1 cup of any dry white wine
3 cups broth (veggie broth to make vegetarian)
1/3 cup freshly grated Parmigiano-Reggiano
1/3 cup freshly grated Pecorino Romano
4 tablespoons unsalted butter
salt and pepper to taste

Directions
Heat a medium sized pan (I used my medium sized dutch oven) over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds.

Add the mushrooms to the pan and cook down about 10 minutes. Remove the mushrooms.

Add the remaining 2 tablespoons of oil and the onions. Reduce the heat to medium and cook the onions until soft about 3 minutes. Add the garlic and cook 1 more minute. Season with a bit of salt.

Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the white wine and stir. Cook the farro, stirring occasionally, until the wine cooks down almost completely, about 8 minutes.

Add the broth about 1 cup at a time, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.

When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy.
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Oven Roasted Acorn Squash

Ingredients
1 acorn squash, washed
2 tbsp olive oil
salt and pepper to taste

Directions
Preheat your oven to 400 degrees.
Halve the squash, scrape out the insides, and slice into 1/2″ half moons.
In a large bowl, toss together the squash, oil, salt, and pepper. Lay the squash out on a baking sheet. Bake for 30 minutes until super tender.
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Sweet Chili Chicken and Stir Fried Veggies

Happy Thursday, ya’ll! Can I get a WHOOT WHOOT that tomorrow is FRIDAY!!!!! This week has been super busy and pretty long. It is funny how the days go by fast but the week seems to drag on. So the Hubby and I have a date night tomorrow, so I am thinking sushi. I love everything sushi, but my favorites are crunchy shrimp roll, eel roll, California Roll, and veggie and seafood tempura. YUM!

Tonight was the Mock Cheer-off for our local cluster (NG Bulldogs!) of cheerleaders. Each squad is based on grade levels. We have a first grader and third grader. Both squads cheered with all their heart and were so stinking cute! Next weekend is the real thing where they cheer against other clusters in the county. Last year, B got 2nd place for her squad. In the end, it is not about the trophy, but for loving a sport and giving your heart and soul to something you love to do so much! But winning is nice, so send them your well wishes, prayers, good thoughts, etc!!! After Cheer-Off, practices calm down and everything is chill and about just rooting on the boys (who are also doing pretty awesome this season).

After we left practice tonight, we decided to join the rest of the cluster at the Applebee’s because it was less than 3 minutes from the cheer place we were all at. They had a 2 for $25 deal; I got steak and the hubby got ribs. It also came with spinach artichoke dip. It was all good.

Looking to last night, I made the following. It was super yummy. I was so busy from practice, homework, reading, laundry, and surfing the web/watching TV, that I did not post it.

Sweet Chili Chicken and Stir Fried Veggies

Ingredients

2 boneless skinless chicken breasts cut in to bite sized pieces
1 container of mushrooms, sliced
1 red pepper sliced
1 onion, sliced
2 yellow squash and 2 zucchini, sliced
1/2 bottle of sweet chili sauce
2 tablespoons sesame oil
1 tablespoon hoisin

Directions

Marinate the chicken in the sweet chili sauce for at least 30 min. and up to 2 hours. Cook on med-high heat in a large skillet or wok until cooked through, about 12 minutes.

In a wok, cook all the veggies down in the sesame oil and hoisin, about 12 minutes.

Serve with warm pita, Naan, rice, or noodles. I separated them to see if the girls would eat the chicken. They tried it, but they were not fans. It was a tad spicy, so I didn’t push it. They ate a few veggies, a bite of chicken, 1/2 piece of warm pita, and some leftover mac and cheese.

Hubby and I made pita sandwiches out of them. Delish! 005

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Crockpot Spaghetti Squash

Evening guys! I thought I would share this amazing tip… cook spaghetti squash in your crock pot! I saw this tip the other day on TV, and I just had to test it out!

Crockpot Spaghetti Squash

Ingredients
1 large spaghetti squash
1 cup low-sodium chicken stock, vegetable stock or water

Directions
With a sharp knife or fork, poke your spaghetti squash a few times all around.
Place the entire squash in a large slow cooker. Add your liquid and cover.  Cook on high for 3-4 hours or on low for 6-8 hours.

I am going to add some butter, Parmesan cheese, and possibly some leftover veggies from tonight’s dinner (recipe coming soon) and take for lunch tomorrow!

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Here is how I did it in the oven. https://funfoodiefamily.com/2015/03/23/roasted-spaghetti-squash/