Cauliflower Shrimp Fried Rice

Cauliflower Shrimp Fried Rice

 

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

Servings 4

Calories 262 kcal

Author Liz DellaCroce

Ingredients

  • 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
  • srirachaoptional
  • We tossed some parsley mostly for color and almond slivers in at the end

Instructions

  1. 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.
  2. Cook shrimp in an even layer, turning once, until pink (about 90 seconds per side.) Remove cooked shrimp from the pan and set aside.
  3. While shrimp is cooking, rice the cauliflower using a food processor, blender or a cheese grater; set aside.
  4. 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.
  5. 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.
  6. 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!
  7. 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.

img_20170120_173727

img_20170120_174000

img_20170120_175105

img_20170120_175116

Advertisements

Poached Salmon

We had never made Poached Salmon so as Lyn looked over some recipes, I texted My Brother Mike. He hates salmon but Nancy loves it and being a good partner he makes it for her all the time. he texted back ” Very Simple. I put a small amount of lemon juice and water in the pan. Put salmon  in pan. Sprinkle it with no salt pepper mix . Cover. Steam on low for about eight minutes or until done.” I relayed the info to Lyn but when it came time to do it we changed a few things and forgot to cover. Cam out great in fact made it again mid week.

 

This is a quick delicious meal.

IMG_20140810_164619461_HDR

What we did was put some dry white wine, a little water, sliced lemon, fresh dill, chopped shallots then put salmon in. brought to a simmer and cooked about 10-12 minutes. I suppose it would have been faster with it covered. SO funny Lyn asked and my memory being what it is I said no.

We all liked it, I was not hungry but tried a piece which ended up being a whole serving. Mike was some and had some later he had his stamp of approval.

 

Gluten-Free Baked Maryland Crab Cakes – First for Women’s magazine

Gluten-Free Baked Maryland Crab Cakes – First for Women’s magazine

Gluten-Free Baked Maryland Crab Cakes – First for Women’s magazine

IMG_20140706_090313016
Ingredients

½ cup canned white beans, drained

2 large eggs

2 Tbs. seafood seasoning, like Old Bay

1 Tbs. Dijon Mustard

1 lb. lumped crabmeat- drained

1 lemon, zested and juiced

1 Cup Gluten-free panko bread crumbs, divided.

 

Using the panko breadcrumbs instead of regular ones gives these patties and extra crisp coating and there is no need to fry them in oil.

 

How

In processor, puree the first 4 ingredients: transfer to bowl. Stir in the crab, w 2 Tbs. lemon juice, 2 tsp. lemon zest and ½ cup panko crumbs, Shape into 8 patties.

 

Heat oven to 400, Coat the cakes with remaining panko; place on a greased baking sheet, Coat with cooking spray. Bake 12 minutes or until done, turning once and coating again with cooking spray.

 

Fennel + Thyme Crusted Cod with Meyer Lemon, Oil-Cured Olives & Black Forbidden Rice

Fennel + Thyme Crusted Cod with Meyer Lemon, Oil-Cured Olives & Black Forbidden Rice

Wholefoods had cod on sale so Lyn grabbed a nice piece and a searching we did go. Search for a nice recipe and we found one on gogee.com  We did not have all the ingredients so we substitutes as needed I kept their recipe as is because this is definitely one we plan to revisit.  I give the credit of this meal to Lyn she made the whole thing I was the helper.

see below

Ingredients

  • 1 pound wild true cod, bones removed and sliced into equal portion size
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried fennel seed, roughly crushed
  • 1/2 tablespoon fresh thyme leaves, plus extra for garnish
  • 1 meyer lemon (organic lemon or orange may be used, if not available) – Steve: had only fresh squeeze citrus juice no lemon or oranges around. I know Lyn without Meyer lemons hard to believe right?
  • 1 teaspoon honey
  • 6-8 black oil-cured olives, pits removed + roughly chopped – Steve: We had only sliced olives
  • 1 cup cooked black rice – Steve: did not have used wild rice instead
  • 1 cup cooked barley
  • 1/2 cup baby spinach
  • sea salt and freshly cracked black pepper, to taste

100_2651

How

Drizzle 1/2 tablespoon olive oil over cod.  Sprinkle crushed fennel, thyme, sea salt and pepper over each.  Rub to coat evenly and set aside.

In a small ramekin, combine the juice of the meyer lemon, 1/2 tablespoon olive oil, honey, salt and pepper, to taste.  Set aside.

Heat a large skillet over medium-high heat.  Once hot, add remaining 1 tablespoon olive oil.  When the oil is shimmering, place cod in the skillet.  Cook on each side for about 2-3 minutes, depending upon size, until slightly firm to the touch.  Remove from heat and tent with foil.

To plate, combine the warm barley,  black rice and spinach and season with salt and pepper.  Toss to combine and allow the spinach to lightly wilt.

100_2653

Place a couple spoonfuls on each plate and top with a piece of fish. – Steve: I sprayed a 1 cup measuring cup for me and a ramekin with a little oil and fill with rice mixture it formed a nice mound on plate.

Drizzle a spoonful or two of the meyer lemon mixture over top and garnish with black olives and thyme leaves, if desired.

gogee picture

Gogee Version – you can see why we choose this receipe

our version 2

Our Version

our version

our version

Serve immediately + enjoy!

Tuna Fish made with Hummus Poppers

Tuna Fish made with Hummus Poppers

Its funny how over the years food shopping have turned us in a Pavlov dog experiment. It does not matter what time we go shopping when we come back, after the groceries are put away we as starving.  Must Eat!!

Yesterday I did my typical roaming from the pantry to the frig looking for inspiration. Lyn said why don’t you make some of Mikie’s (our son) hummus tuna fish.  He turned us onto replacing mayo with hummus. Anway…..

This is what I came up with

Make or buy your hummas how you like it. Lyn had made some the day before.

Cut the top off a mini pita round an set aside. Lyn also had picked some of those whole wheat mini pita rounds, although today we both admitted that the plain are better wheat seemd too dry – healthier but dry.

1 can of tuna – make how you normally like it except use hummus instead of mayo

Stuff the pita with the tuna and plate and start popping

100_2647

After the first one I decide that a sprinkle of paprika would be a good touch- I was right

100_2649

Reign On Brown Rice Cruncy Oven Fried Fish – Week 7

Reign On Brown Rice Cruncy Oven Fried Fish – Week 7

Here is a variation of something I made a while back with a twist when it comes to the breadcrumbs. I think it is a healthier offering.

I’ve done with corn flakes, potato chips, panko and regular bread crumbs from package or home made and probably a few others.

Variation of Crunchy oven fired chicken Published September 1, 2008. From Cook’s Illustrated

This is very similar to how I do my chicken cutlets either pan-fried or baked minus a few ingredients.

Serves 4

To prevent overcooking, buy fish fillets at least 1 inch thick. The bread crumbs can be made up to 3 days in advance, cooled, and stored at room temperature in an airtight container. Serve with Sweet and Tangy Tartar Sauce (see related recipe) or lemon wedges. Steve tweak: If you have a skinny end of the fish you can always fold under to make it about the same thickness as the other so it cooks evenly.

Ingredients

  • About 2 cups of brown rice cereal – similar to Rice Krispies. Crunched up
  • 1/4 cup plus 5 tablespoons unbleached all-purpose flour Steve tweak: Whole wheat bread
  • 2 large eggs
  • 2 teaspoons prepared horseradish (optional) Steve tweak: optional? Not in my opinion
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/4 pounds skinless cod fillet , or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 3-4 pieces
  • Lemon wedges

100_2337

Instructions

  1. Place the brown rice Krispies in a plastic bag, let air out, take a rolling pin and roll over until most are crunched and palace in a pie plate.
  2. Preheat oven to 425 degrees.
  3. Place 1/4 cup flour in second pie plate.
  4. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
  5. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper (optional but recommended to personal taste.) Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
  6. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.

100_2338

Note: I have tried this type of rack and a very fine mesh rack, I feel the very fine mesh works much better.

100_2339

Broiled BBQ-Spiced Rubbed Salmon

Broiled BBQ-Spiced Rubbed Salmon

Eastover Sunday rolls around but once a year in years past we used to have larger crowds but with everyone spread out all over the country and others watching from above well we are a smaller group these days. That’s fine with me because two of my favorite people came. Laurel and Mike (our son). In our combined families there are tons of Mikes so I have to distinguish which one when talking about a Mike. Laurel fills the air with excitement this visit she was showing off their new couch (pictures) and later the sweater she was knitting. She enjoys cooking as much as we do and show the correct amount of excitement when I pull out my new carving knife, yes a true foodie. Mike turned Lyn on to Snap Chat a program where you send a still or a 10 second video that once viewed by the recipient disappears forever. She gets so excited and nervous at the same time when she receives on and is remembering to keep pressing to view. She announced this morning that “I got a Snap Chat with Laurel modeling her new sweater!!” I teased and said let me see it. Each year we say the same thing this was the best meal since last Eastover and to me the company made it!  For us this recipe was originally in Sonoma Diet cook book, I can’t believe I never posted it we make it often. When you Google it, it shows up under many names and faces and it should it is quick easy and simply delicious spread the news.

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, carrot root, turnips and carrots, Fennel salad and asparagus.
Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, carrot root, turnips and carrots, Fennel salad and asparagus.

Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, celery root, turnips and carrots, Fennel salad and asparagus.

Ingredients

  • 6 – 4-ounce fresh or frozen skinless, boneless salmon fillets, about 1 inch thick
  • 1 tablespoon sweet paprika
  • 1 tablespoon smoked paprika or ground ancho chile pepper
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 3 tablespoons extra-virgin olive oil

Ingredients  Salmon

Note: This rub is good on steaks also.

How

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Set aside.

In a small bowl combine sweet paprika, smoked paprika, chili powder, kosher salt, garlic powder, black pepper, cumin, and oregano. Transfer spice mixture to a piece of waxed paper. Gently roll fish fillets in spice mixture to coat.

BB Spice Rub 1BB Spice Rub 2 Salmon and RUB

Brush about half of the olive oil in the bottom of a broiler pan or 15x10x1-inch baking pan. Place fish fillets in prepared pan; turn any thin portions under to make uniform thickness. Drizzle tops of fish with remaining olive oil. Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, carefully turning once halfway through broiling. Whoops I forgot to do this, this time no wonder Lyn and I remembered crispy skin.

Broiled BBQ-Spiced Rubbed Salmon

This picture does not do it justice, sorry.