Had a boneless turkey breast in freezer and Lyn roasted some red peppers. So I butterflied the breast, stuffed with goat cheese, spinage, and the peppers. Rolled back up put the skin back in and with Lyn’s help secured with twine. Roasted at 400 for about 45 minutes then let rest.
Just about a 3 lbs roast, which is a first for me up to now only able to find small steaks. Read today that in East butchers usually use the cut to make steak tips.
Anyway rubbed the meat with salt, pepper and diced smoked garlic, wrapped in plastic in frig for about 7 hours.
Heated grill to hot about 15 minutes, rubbed with olive seared each side about 8 minutes then turned heat to one side with meat on cool side with cover down bring to about 350 or medium and roast for about 35-40 minutes. Loosely cover with tin foil and rest for 15-20 minutes. Sliced against grain which is tough since the grain goes 2 ways so I cut along the different grains first.
Came out very very tasty and tender. Served with avacado salsa and roasted potatoes.
Lyn and I went to Eataly Boston today, a Italian market at The Prudential. So much to choose from came out with smoked Garlic, pasta, jams and a few others things such as these Butternut Squash Ravioli. So I made a butter sage sauce to go along and Lyn whipped up this roasted butternut squash, broccoli and diced tomatoes side dish. Didn’t think we would be hungry after lunch at Sweetcheeks BBQ. Wrong! Gobbled these down.
Skip the takeout and try this paleo-friendly cauliflower shrimp “fried rice” recipe! You won’t believe how easy and flavorful homemade Chinese food can be.
Lyn read the caption looked at the head of cauliflower and instead of making our standby cauliflower pizza crust she thought with Josie coming this would be a good thing to try. I came home to most of the ingredients layout and a smile on her face…I thought this would be a good thing to try. Off to the train station as the last passengers strolled by memories of the last time we went there to pick her up rose. Josie and Maria on their way back from a DC visit thought her stop was the last stop and as we stood at the 3rd from last stop watching the train pull away and watching the last of the passengers stroll by. Anyway with much to do we ended up chasing the train to South Station where customer service called us because Josie’s battery had died. Not this time we called, phone worked and she was in the elevator, all was well at least in our little corner of life.
Oh ya back to the food, although I had to make a few substitutions this was really good, had tried others in the past but most used a lot of Soy sauce for flavor and very little spice. This was definitely an improvement thanks.
I’ll put Liz’s recipe and my substation will be noted
I can hardly wait to try the recipe her way
Adapted FROM THE LEMON BOWL – Thanks
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Calories 262 kcal
Author Liz DellaCroce
- 1 pound shrimp peeled and deveined (we always have a bag of cooked frozen shrimp so our cooking time was not as long)
- 1 teaspoon salt divided (1/4 and ¾ tsps.)
- ¼ teaspoon pepper
- 2 large eggs
- 1 head cauliflower – grated or riced see video
- 1 medium onion diced
- 5 scallions diced whites and greens separated (did not have them so I used shallot but cooked with vegis)
- 2 cup medium carrots diced or 1 frozen
- 1 cup frozen peas
- 2 cloves garlic grated
- 1 tablespoon fresh ginger minced
- ¼ cup soy saucelow sodium (used gluten free)
- 2 tablespoons Nakano rice vinegar (only had 1 TBs so mixed with 1 TBS apple cider)
- 1 tablespoon toasted sesame oil
- We tossed some parsley mostly for color and almond slivers in at the end
- Heat a large, deep pan or wok over medium-high heat and spray with cooking spray. Season shrimp with ¾ teaspoon of the salt and the pepper before adding to the hot pan.
- Cook shrimp in an even layer, turning once, until pink (about 90 seconds per side.) Remove cooked shrimp from the pan and set aside.
- While shrimp is cooking, rice the cauliflower using a food processor, blender or a cheese grater; set aside.
- Whisk together eggs and remaining ¼ teaspoon salt in a small bowl. Spray pan with more cooking spray then reduce heat to medium. Pour eggs into the pan and cook, stirring frequently, 1-2 minutes. Remove cooked eggs and place in the bowl with reserved shrimp; set aside.
- Add diced onion, scallion whites, carrots, peas, garlic, and ginger to the pan and cook until soft and tender, stirring frequently. This should take 4-5 minutes.
- When veggies are cooked through, add cauliflower, soy sauce and rice vinegar to the pan. Stir well to combine then walk away for a few minutes so that the cauliflower can start to cook and create a nice crust. Come back, stir it around then walk away again. The flavor comes from letting the cauliflower brown a bit and become crispy. This process may take up to 10 minutes. It’s worth the wait!
- Add cooked shrimp and egg back to the pan and cook until warmed through. Drizzle with toasted sesame oil and garnish with scallion greens and Sriracha to serve.