Cauliflower Fried “Rice”

This is nomnompaleo’s Asian cauliflower fried rice.


I basically used the veggies I had on hand, as opposed to the onion and mushrooms in her recipe.  For me that included carrots, celery, and shredded collards.  I omitted the garlic, basil and mint and increased the number of eggs to 4.


I think the fresh ginger and fish sauce is what makes the dish so good.


To make this recipe you need to pulse cauliflower in the food processor until it’s texture and size resemble “rice”.  I didn’t use the entire head of cauli for this, so the rest is reserved for a future something or other.


Topped in crispy bacon!  Ta-da!



Cook the Cover January Bon Appetit


My favorite magazine ever, Bon Appetit, is why I started this blog.

I’m going to try to cook every cover this year.

Here’s the Spicy Pork & Mustard Green Soup from the January 2014 cover.

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Ground pork was on sale this week at Whole Foods ($4.99/lb) so it was practically meant to be.

I used collards instead of mustard greens, but otherwise I left the original recipe alone.  It took a while to track down Sichuan peppercorns!

Best part about the recipe was how easy it was to prepare.  Second best part was the wonderful flavorful broth.   It’s a keeper.

Teriyaki Chicken & Roasted Brussels Sprouts

I used the teriyaki recipe from this White On Rice Couple recipe but doubled it so I could use it for both the chicken and the sprouts. 

I subbed white wine (I had some leftover) for the sake and coconut sugar for the brown sugar, otherwise everything else was as written.  


For the chicken, I marinated 2 large bone-in-breasts for a couple of hours (using a little over half of the teriyaki marinade – the rest I reserved in a mason jar to add to the brussels after they roasted).  

To cook it, I put the breasts in a (greased) cast iron pot that had gotten hot, skin side down, put the lid on, and let it sear for a few minutes.  I didn’t add the teriyaki marinade. 

After a few minutes, I opened the lid and flipped the blackened breasts (I had to scrape them off a bit because they stuck to the bottom of the pot as they charred on the high heat).  Then I added the rest of the teriyaki marinade, closed the lid, turned the heat down to medium, and let it cook uninterrupted for 25 minutes.  At ~25 minutes I used the meat thermometer and it read >165 so I turned the stove off and let it sit with the lid on until dinner time.  



There was extra sauce that I poured over everything (it was super good).  Maybe serve with rice/quinoa next time to soak up the extra sauce?