Kimchi Cauliflower Rice With Sautéed Gochujang Eggplant

I threw this together last night, and it ended up being one of my favorite meals I’ve made in a while! Chili paste can be intimidating if you’ve never cooked with it before, but it’s super good when tossed with roasted or sautéed veggies, etc. It can be strong and a bit spicy (which I love) but you can just start small and add more as you go. I love to eat it with rice to help balance out the stronger flavors a little. For this recipe I used cauliflower “rice” which is my new favorite staple item to have in my fridge. I topped it with a couple of my other favorite things, like radishes, seaweed, and a soft boiled egg. Happiness in a bowl!

Ingredients: (serves 1)
Half small eggplant, cut into 1/2 inch chunks
About 12 sugar snap peas, cut in half
1/2 tablespoon gochujang paste (or more/less to taste)
2 cups cauliflower “rice”
1/2 shallot, chopped
1/3 cup kimchi, chopped
1 egg
1-2 radishes, thinly sliced
Dried seaweed, torn into small pieces
Gochugaru chili flakes, for topping
Salt and pepper, to taste

Start by sautéing the eggplant and sugar snap peas over medium heat with a little olive oil, salt, and pepper. Cook until the eggplant is softened. I ended up adding a dash of water to the pan and put the lid on, to help steam it a little more. Once softened, add the gochujang paste and toss until evenly coated.

For the cauliflower “rice,” you can either buy this already made (Whole Foods has fresh and frozen options) or you can make it yourself by simply pulsing regular cauliflower florets in your food processor until it resembles a rice texture. Start by sautéing the shallot and kimchi together over medium heat with a tiny bit of olive oil, cooking about 1-2 minutes until softened. Add the cauliflower rice and some fresh pepper (I skipped the salt seeing the kimchi is a little salty) and cook about 5-7 more minutes until the cauliflower is cooked through.

Lastly, cook your egg! To make a soft boiled egg (whites cooked with the yolk a little) boil a pot of water, gently add the egg, and let it cook for 7 minutes. Remove and run under cold water. Gently crack the egg and peel the shell.

To assemble your amazing dinner, place the cauliflower rice in a bowl, then arrange the eggplant, sliced radishes, and seaweed on top. Add the egg and slice it down the center. Top with a sprinkle of the chili flakes. ENJOY!p1140162

 

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Cauliflower & Chicken Stuffed Poblano Peppers

I’ve been so busy lately and haven’t really been able to post anything! I am off to Chile next week for two weeks, but when I get back I plan to jump back in and start cooking up a storm again!

I made these stuffed poblano peppers recently and absolutely loved them. I bought the peppers knowing I wanted to make something with them, then sort of came up with this recipe after seeing what I had in the fridge that night. Sometimes the best recipes come out of already existing ingredients around the kitchen. I charred the peppers over my gas stove, then stuffed them with a spicy cauliflower “rice” and chicken mixture. And cheese of course, because what would any meal be without cheese? This is an easy recipe that I will definitely be making again!

Ingredients: (serves 2-3)
3 large poblano peppers
1 large chicken breast
6-7 baby bella mushrooms, stems removed, chopped
2 small green onions, chopped
2 garlic cloves, minced
1 small shallot, minced
3 cups cauliflower rice (I buy frozen at Whole Foods, though you can make your own too!)
1 can stewed diced tomatoes
2 oz goat cheese
1/2 cup shaved Parmesan cheese
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
Salt and pepper, to taste

Pre-heat oven 350 degrees.

Start by charring the peppers. Cut the tops off the peppers and scoop out the seeds. I cooked mine over the gas stove, turning occasionally until each side have bits of char on them. Set aside to cool. I sliced one side part way open to make it easier to fill the peppers.

Next, salt and pepper the chicken well, then sauté in a little olive oil until cooked thoroughly. Let cool, then shred the chicken. I like to do this with two forks – one holding the chicken in place and the other to shred. Set aside.

In the same skillet, sauté the garlic and shallot together until translucent. Add the green onion and mushrooms and cook for another minute or so. Add the cauliflower, red pepper flakes, paprika, salt and pepper, and cook for 5 minutes. Lastly, add the diced tomatoes and the shredded chicken, and simmer for 2-3 more minutes. Mix in the goat cheese and Parmesan cheese.

Stuff each pepper with the mixture, then place on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the filling is golden brown and the peppers are softened. Remove from oven and add some additional Parmesan cheese on top. Enjoy!

Veggie Sushi with Cauliflower “Rice”

img_1646As much as I wanted to just cry tears into a bowl of carb-filled pasta the night after the election, I decided a healthy dinner might make me feel better. So, I made some vegetable sushi! I got cauliflower in my CSA this week, and decided to use that as the “rice” this time. It’s not as sticky as rice, but holds up pretty well. I filled it with a few veggies I had on hand, and used my Bragg’s liquid aminos instead of soy sauce – it tastes exactly the same but is a healthier alternative!

Ingredients:
1 small head of cauliflower, cut into chunks
1 tablespoon rice wine vinegar
2 medium carrots, but into matchsticks
1 mango, cut into matchsticks
1 cucumber, cut into matchsticks
3-4 nori sheets

Start by making the cauliflower rice by processing the cauliflower and rice vinegar until it resembles the texture of rice. Set aside. I saw a few recipes where they steam the cauliflower first before processing it and letting it cool, which might make it stickier, but I went the lazy route and skipped the steaming… worked out fine! Next, place a nori sheet on your sushi mat and spread a layer of the cauliflower reaching close to the edges, but leaving one of the short edges with about an inch free (see photo) Next, starting at the bottom, layer a row of vegetables. You don’t want to over fill it because when you wrap it up it’ll be difficult, but you also don’t want to under fill it because you want to taste the fillings!

Now, time to get your roll on. Start with the end closest to you and lift the edge of the nori over the veggies and tuck it under. Using the sushi mat, press it over the roll to help tighten it, then continue rolling with the help of the mat, pressing and tucking as you go until it’s all rolled up. Use a dab of water to help seal the roll shut at the end.

Using a clean and very sharp knife, hold the roll tightly and cut the roll into pieces. Top with pickled ginger, wasabi, soy sauce or liquid aminos… whatever your little heart desires. Enjoy!

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Caramelized Onion & Cauliflower Quiche

I always forget how incredibly easy it is to make a quiche! Plus it’s a great way to use up any leftover veggies and cheeses you have around. So, when on Saturday night I remembered that I had a frozen pie crust from Whole Foods, and a excess amount of eggs, I knew that quiche was my dinner destiny. (I just re-read that sentence and am now realizing I might not be the coolest 29 year old out there haha) Anyway! I’ve never put cauliflower in quiche before but I actually liked it a lot! I think a creamy goat cheese would be great with this as well if you want to swap the Parmesan cheese for something else…

Ingredients:
1 pie crust, frozen or homemade
1 small cauliflower head, chopped and steamed (about 1 cup)
1 large garlic clove, roasted
1/2 large red onion, thinly sliced
1/2 cup shredded Parmesan cheese
5-6 eggs, beaten
1/3 cup half & half, or cream
Good pinch red pepper flakes
Salt and pepper, to taste

Preheat oven to 350 degrees, and cook the pie crust for about 10-15 minutes or until slightly golden. If you have them, you’ll want to use pie weights so that it doesn’t puff up. Or if you’re like me and keep meaning to buy pie weights but always forget to, then you can just prick holes in the bottom of the pie to let the heat escape, and simply push down any dough that puffs up. In the meantime, also roast the garlic in the oven. I just wrap mine in some aluminum foil and place it in there for about 15-20 mins. While those are cooking, saute the red onion with some olive oil until soft and caramelized, about 10 minutes. Add the red pepper flakes toward the end. In a large bowl beat the eggs and add the cream, salt and pepper.

Spread the caramelized onions and chunks of roasted garlic on the bottom of the pie shell, next add the cauliflower, then the Parmesan cheese. Lastly, pour over the eggs. Bake for 25-30 mins or until the eggs are set and the crust is golden brown.

Vegetable Curry With Cauliflower Couscous

It has been way too hot to turn the oven on, so I’ve been trying to make quick things on the stove top, like this vegetable curry with cauliflower “couscous” that took about 30 mins to make. I love using cauliflower in this way, it tastes just like tiny rice or couscous, which is especially great for any gluten-free people, or people simply

Ingredients: (serves 2)

1 green bell pepper, chopped
1 Japanese eggplant, chopped
1 summer squash, chopped
10 or so green beans, halved
2 garlic cloves, minced
1 tablespoon red curry paste
1 tablespoon yellow curry powder
1 (14oz) can coconut milk
1 tablespoon fish sauce
1/2 cup fresh basil, chopped
1 teaspoon red pepper flakes
1 small cauliflower
1 lime – 1/2 for the curry, and the rest sliced for serving
1 teaspoon lime zest
1 tablespoon fresh grated (or minced) ginger
Salt and pepper, to taste
Olive oil
Naan bread, for serving

Start by making the cauliflower couscous by pulsing the florets in a food processor until it resembles a couscous texture. I did mine in two batches, otherwise it doesn’t blend evenly at times. Next, saute 1 garlic clove in a little olive oil, then add the lime zest, cauliflower, and salt and pepper to taste. Mix well then cook for about 5 minutes, stirring often as to not let it burn.

For the curry, saute a garlic clove with a little olive oil in a large pot. Add all the vegetables, coating with the olive oil, and adding more as needed. Toss in the red pepper flakes, then salt and pepper to taste. Add the coconut milk, fish sauce, red curry paste, curry powder, fresh basil, and lime juice. Simmer for about 10 minutes.

To serve, plate some couscous and top with the vegetable curry. Serve with a lime wedge and warm naan bread!

 

Lemony Chicken Piccata With Mashed Cauliflower

Capers!! I could eat them all day. I currently have 3 jars of capers in my fridge, which totally seems a little over the top now that I think about it, but they’re just so good! Chicken piccata is one of my favorite go to (and fail proof) meals that I like to make. You can have it over pasta, or grains, or just by itself. Tonight I tried it over some mashed cauliflower and it went really well together! Cauliflower is so delicious and a great alternative to the usual mashed potatoes. It’s much healthier and not as heavy. A vegetarian option for this could be using the cauliflower as the “chicken” and just roast it in the oven until a little crisp then pour the piccata sauce over the top!

Chicken Piccata:
2 boneless/skinless chicken breasts, butterflied and cut in half (to make 4 pieces)
4 tablespoons unsalted butter
5 tablespoons olive oil
All-purpose flour
1/3 cup fresh lemon juice
3/4 cup chicken stock
1/4 cup capers, roughly chopped
1/3 fresh parsley
Salt and pepper, to taste

Mashed Cauliflower:
1 cauliflower, chopped
1 shallot, minced
1 garlic clove, minced
1/2 cup water
2 tablespoons olive oil
Salt and pepper, to taste

Start with the cauliflower. In a large pot, sauté the shallot and garlic for a minute or two. Add the chopped cauliflower and about 1/2 cup water. Cover and simmer for 5-10 minutes or until the cauliflower is fork tender. Place the cauliflower mixture in a blender with a good drizzle of olive oil (or use a hand blender) and blend until smooth. Salt and pepper to taste.

Now cook the chicken! Butterfly the chicken by slicing it in half through the center, making 4 thinner piece of chicken. Salt and pepper both side of the chicken well, then dredge with flour and shake off any excess. Place in a hot pan with 2 tablespoons butter and a good splash of olive oil. Cook for 3 minutes, then once a little browned flip and cook for another 3 minutes on the other side. Plate the chicken. In the same pan add the chicken stock, lemon juice, and chopped capers, scraping the bottom of the pan to pick up any brown bits (that’s where all the flavor is!) Return the chicken to the pan and cook in the sauce for about 5 minutes. Remove the chicken to a platter and add another splash of chicken stock to the pan, mixing well. Pour the sauce over the top of the chicken.

To plate, scoop a bit of mashed cauliflower, then top with the chicken and sauce. Garnish with some freshly chopped parsley and enjoy!