Hello, my carb-loving friends,
I have the best news! I found a way to make cauliflower taste (almost) like potatoes (obv nothing can truly take their place). I have been doing lots of experimentation with cauliflower recently and I totally hit the jackpot with these. Here's the solution to your trying-to-leave-carbs-out-of-dinner-but-I-need-them struggle:
Servings (side portion): 2-3
Total prep+cook time: 30 minutes
You will need:
- a food processor
- a medium sized pot with a lid
- a colander
- a small head of cauliflower, cut into florets
- chicken or veggie broth (2-3 C), I use low sodium chicken broth
- salt
- pepper
- garlic powder (optional but recommended)
- onion powder (optional but recommended)
- a splash of milk (I use 1%)
- sprinkle of parsley, optional for a little color
Optional depending on your taste and level of preferred indulgence:
- a very small russet potato, peeled and quartered (like the smallest one you can find - if you're not quite ready to give up on them yet)
- a small pat of butter (like 1/2 a tbsp)
- spoonful of sour cream
- about 1/4 C shredded parmesan cheese
Directions:
- Add your cauliflower florets and chicken broth (and potato, if using) to a pot with a lid and bring to a boil. You just need enough broth to about 2/3 cover the cauliflower.
- Cover once boiling, reduce to a simmer and allow to simmer for about 15 minutes until fork tender
- Drain the contents of your pot and then add to your food processor
**My food processor is small, so I drain in the colander and then process in a couple of batches
- Pulse in your food processor until smooth and whipped, no lumps! Sometimes you have to stir a little in between pulses.
- Return your whipped cauliflower (and potato, if using) to the pot
- Add salt, pepper, garlic powder, and onion powder to taste and stir
- Add a splash of milk if they're a little too thick and stir again
- Taste at this point and decide if you'd like it to taste a little more indulgent. If so, add a pat of butter, spoonful of sour cream or abut 1/4 C shredded parmesan cheese as desired. I like mine with just a little butter. If you don't use the small potato, I'd recommend the parmesan cheese to add a little more creamy texture.
- Sprinkle with parsley, stir and enjoy!
It Means No Hangries
Monday, August 21, 2017
Thursday, August 3, 2017
Brown Rice Jumbalaya with Shrimp and Sausage
Hey y'all!
I thought I would share our dinner from last night because it was TOO good. It's a Jumbalaya recipe from Domesticate-Me and it's awesome! It's naturally gluten-free and super versatile with protein. My vegetarians can use beans in place of the meat or just use veggies and rice.. you could also use chicken, only sausage or only shrimp depending on your preference. My fiance actually said this is his favorite thing I've ever cooked! ...and I cook a LOT, so that's a pretty serious indicator that this stuff is good.
Serves: 4
Prep time: 20 min
Cook time: 1hr
Ingredients:
- 1 tsp olive oil
- 3/4 lb shrimp, peeled and deveined
- 1/2 lb cooked kielbasa or andouille sausage (I like turkey kielbasa), sliced
- 1C uncooked brown rice
- 1/2 white onion, diced
- 1/3 C celery, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 can fire-roasted diced tomatoes
- 3.5 C chicken broth (or veggie broth)
- 1 tbsp + 1 tsp paprika
- 1 tsp oregano
- 3/4 tsp cumin
- pinch red pepper, or more to taste
- salt to taste
- 2 tsp minced garlic
- chopped green onion and cilantro for garnish, if desired
Directions:
- Heat your olive oil over medium heat in a large skillet with a lid, add garlic
- When pan is hot and garlic starts to become fragrant, add onion, celery and bell pepper, saute for 3 minutes
- Turn heat to medium-high and add your sausage slices, diced tomatoes, paprika, oregano, cumin and red pepper
- Cook for about 3 minutes until simmering
- Mix in brown rice and cook for 1 minute more
- Add chicken broth, bring to a boil then lower to a simmer, cover and cook for 50 minutes until rice is cooked and moisture is absorbed. Don't peek!
- Taste and add salt (to taste) and/or more red pepper if you like it a little spicy
- Add your shrimp, cover and cook 5 more minutes until shrimp is pink and cooked through
Garnish with green onion and chopped cilantro, if desired, and serve! I served mine with some garlic bread so soak up the goodness.
**Side note: I recently saw someone on Food Network using scissors to cut green onions for garnish. I realize this is probably a thing and I never knew about it but it's a game changer for me. No more trying to chop green onions and having them fly off my cutting board. Hallelujah!
Enjoy!!
I thought I would share our dinner from last night because it was TOO good. It's a Jumbalaya recipe from Domesticate-Me and it's awesome! It's naturally gluten-free and super versatile with protein. My vegetarians can use beans in place of the meat or just use veggies and rice.. you could also use chicken, only sausage or only shrimp depending on your preference. My fiance actually said this is his favorite thing I've ever cooked! ...and I cook a LOT, so that's a pretty serious indicator that this stuff is good.
Serves: 4
Prep time: 20 min
Cook time: 1hr
Ingredients:
- 1 tsp olive oil
- 3/4 lb shrimp, peeled and deveined
- 1/2 lb cooked kielbasa or andouille sausage (I like turkey kielbasa), sliced
- 1C uncooked brown rice
- 1/2 white onion, diced
- 1/3 C celery, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 can fire-roasted diced tomatoes
- 3.5 C chicken broth (or veggie broth)
- 1 tbsp + 1 tsp paprika
- 1 tsp oregano
- 3/4 tsp cumin
- pinch red pepper, or more to taste
- salt to taste
- 2 tsp minced garlic
- chopped green onion and cilantro for garnish, if desired
Directions:
- Heat your olive oil over medium heat in a large skillet with a lid, add garlic
- When pan is hot and garlic starts to become fragrant, add onion, celery and bell pepper, saute for 3 minutes
- Turn heat to medium-high and add your sausage slices, diced tomatoes, paprika, oregano, cumin and red pepper
- Cook for about 3 minutes until simmering
- Mix in brown rice and cook for 1 minute more
- Add chicken broth, bring to a boil then lower to a simmer, cover and cook for 50 minutes until rice is cooked and moisture is absorbed. Don't peek!
- Taste and add salt (to taste) and/or more red pepper if you like it a little spicy
- Add your shrimp, cover and cook 5 more minutes until shrimp is pink and cooked through
Garnish with green onion and chopped cilantro, if desired, and serve! I served mine with some garlic bread so soak up the goodness.
**Side note: I recently saw someone on Food Network using scissors to cut green onions for garnish. I realize this is probably a thing and I never knew about it but it's a game changer for me. No more trying to chop green onions and having them fly off my cutting board. Hallelujah!
Enjoy!!
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