Cauliflower Fried “Rice”

This is nomnompaleo’s Asian cauliflower fried rice.

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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.

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

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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.

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Topped in crispy bacon!  Ta-da!

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Cook the Cover January Bon Appetit

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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.  

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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.  

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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?