Recipe: Cauliflower Fried “Rice”

I’m always looking for new, quick & easy recipes that will suit both my vegetarian and Jason’s omnivore diets. We always get vegetable fried rice in our Chinese takeout so when I saw this healthy version I had to try it. It is delicious and takes no time at all to make AND it tastes even better the next day. This is a huge bonus for us because it is a leftover I will actually eat.

This version uses eggs, which you can skip if you are Vegan. We paired Jason’s with a Baked Sesame & Teriyaki Chicken Breast.

This recipe was based on Eat Yourself Skinny’s Healthy Cauliflower Fried Rice.

Cauliflower Fried "Rice"
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • ½ head of Cauliflower (about 2 cups)
  • 1 carrot, diced
  • 1 cup peas
  • ½ cup leeks or onion, chopped
  • 1 cup bean sprouts
  • 3 large cremini mushrooms, sliced
  • 2 eggs, beaten
  • 2 tbsp sesame oil
  • ¼ cup soy sauce
  • 1 tsp chili powder
  • 1 tbsp brown sugar
Directions
  1. Chop cauliflower into florets and pulse in blender/food processor and set aside. (I use a Ninja blender which I highly recommend!)
  2. Heat up wok or large frying pan on medium and add sesame oil.
  3. Add leeks (or onion) and saute for 2 min.
  4. Then add carrots, peas and mushrooms and saute until tender, about 2 min.
  5. Mix together soy sauce, brown sugar and chili powder and set aside
  6. Clear veggie mix to one side of the pan and scramble eggs.
  7. Once firm, mix eggs in with veggies.
  8. Stir in cauliflower and soy sauce mixture, making sure everything is coated.
  9. Reduce heat to low, cover and cook for 3-5 min.
  10. Mix in bean sprouts and cook for 2 more minutes.
Notes
*For Jason I added a Baked Teriyaki Chicken Breast.
-Preheat oven to 375 C
-Brush chicken breast with sesame oil, sprinkle with salt & pepper and then cover with Teriyaki sauce to your taste.
-Bake for 30 min
 

Recipe: Braised Collard Greens on Polenta

On Monday night after we received our Front Door Organics delivery I decided to make Collard Greens for the firs time ever.  FDO always sends you recipes on the back of your invoice, so we tried out their Braised Collard Greens on Polenta.  I’ve also never made Polenta before so it was entirely a brand new dish for me to make and eat.

I made 2 versions, one with chicken for Jason and the other with a poached egg for me.

Check out the Front Door Organics recipe section for more delicious meals and see below for Directions.

Ingredients

  • 1 bunch collard greens
  • 2 cloves garlic
  • 1 yellow onion, halved and diced
  • 1 cup cornmeal (Polenta)
  • 1 tsp paprika
  • 4 cups water
  • 1 tbsp olive oil
  • salt & pepper to taste
  • Optional finishes for the polenta: grated Parmesan cheese, 1 Tbsp butter or olive oil.
  • Serve this topped with a poached or fried egg; or with slices of pan-fried sausage (we love Field Gate Organics Hot & Honey Garlic sausages and either would work very well with this dish).

Directions

  1. Wash the collards and remove the thick stem; stack and roll the leaves and cut into half inch wide ribbons, then roughly chop the ribbons so they are short pieces.
  2. Heat a fry pan with the olive oil and garlic over medium heat, sweat the onions for a few minutes then add the collard greens. Add about half cup of liquid (water or stock or tinned tomatoes, whatever you like), season with salt and pepper, cover and reduce the heat. Allow the greens to braise gently for about 45 minutes, stir occasionally and add more liquid if they start sticking.
  3. Meanwhile, set the polenta on to cook, bring the water to a boil over medium-high heat in a large pot. Add a teaspoon of salt. Once the water is boiling, gently whisk in the polenta, and continue to whisk until it has thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn’t settle back on the bottom of the pan when you stop stirring. Cover the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook for about 30 minutes.
  4. **If you’re serving this topped with egg or sausages, prepare them while the greens and polenta finish cooking.
  5. Before serving the polenta, add any of the optional finishes and add the paprika to the greens. Serve the greens over the polenta, then add the egg or sliced sausage. Finish with a good grinding of black pepper.

**We served it with a baked chicken breast, seasoned with Montreal Chicken Spice

 

Recipe: Carly-Anne’s Strawberry Blueberry Jam

Last weekend Kristin, Kyle Jason & I had a family trip to the Leslieville Farmers Market.  We got lots of fresh, local produce, eggs, a baguette and a tasty gluten free peanut butter nanaimo bar.  I was pretty excited to get home and start cooking.

 

I turned this mix of fruit & vegetables into a delicious soup (veggie & meatatarian versions) and jam!

You may have seen on my Twitter feed at the beginning of August I won a Bernardin Home Canning Starter Kit from Now Magazine.  I finally picked it up at the end of August and with my trip to the farmer’s market I was finally ready to test my jamming skills.

 

The boys favourite joke this week… “Do you know the difference between jam and jelly?”

Please note that I used 2 small jars (= to 1 large mason jar) for this jam.

STRAWBERRY BLUEBERRY JAM

 

Ingredients

  • 1 qt strawberries
  • 1 qt blueberries
  • 1/4 bag of pectin
  • 1/2 cup white sugar

Directions

  1. Cut stems off strawberries and mash them with a potato masher
  2. Make sure all stems are removed and mash blueberries
  3. Add berry mix to stainless steel pot
  4. Stir in sugar & pectin and bring to a boil.
  5. Cook on high heat for 10 minutes
  6. Follow directions for home canning starter kit
    1. Wash & clean jars
    2. Submerge glass jar in Canner (or large pot)
    3. Boil for 10 minutes
    4. Heat lid in hot water for 2 minutes – NOT BOILING
    5. Empty water out of glass jar
  7. Add jam to glass jar = about 1/4″ from top of jar
  8. Put on lid
  9. Submerge in Canner (or large pot)
    1. Repeat per jar
  10. Boil on high for 10 minutes
  11. Remove from water and cool for 24 hours – keep jar steady, do not shake
  12. With the leftover jam mixture I made Sundaes for Jason and I.  SOOO GOOD

I love making jam and it is so good on toast, pancakes, crackers or ice cream.  I’ve got some grapes leftover and am going to make some grape jelly this week!

 

Monday Munchies – Beet Salad with Goat Cheese and Balsamic Reduction

I was recently turned on to beets by Aime, when I helped her make a delicious salad for a family BBQ this summer.  I’ve been perfecting my own recipe and last night I think I did it.

BEET SALAD WITH GOAT CHEESE AND BALSAMIC REDUCTION

 

INGREDIENTS

Balsamic Reduction

1/2 cup balsamic vinegrette

1 clove garlic, chopped

Beet Salad

3 fresh beets

1/4 cup herbed goat cheese

2 leaves fresh basil

1/4 cup extra-virgin olive oil

 

DIRECTIONS

  1. Cut stalks off of beets and put in pot whole.  Cover beets with water and bring to a rolling boil.  Boil beets for 1 hour or until soft, you may have to add water to keep them covered.
  2. In another pot add 1/2 cup balsamic vinagrette & chopped garlic.  Bring to boil and then reduce heat and simmer, stirring frequently until mixture is a little syrupy (very technical terms, I know!)
  3. Once beets are done, remove skin – it should peel right off like a soft onion skin
    NOTE: If you are using bare hands wash them between beets or you’ll be stained red!
  4. Chop beets into even pieces and put in bowl
  5. Add olive oil & balsamic reduction and mix well
  6. Add fresh, chopped basil leaves and mix well
  7. Top with herbed goat cheese (President’s Choice Herbed Goat Cheese is my favourite)
  8. Serve warm or chill in refrigerator over night

The best part about this salad is that it is great served fresh & warm or chilled.  I brought some for my lunch today and it was DELICIOUS!

Please let me know if you try this recipe or make any variations.

 

 

Recipe: Carly-Anne’s Sweet Tea

When I was living in Florida, ordering a tea meant a cold Sweet Tea and it is the perfect drink on a hot summer day.  My Southern boy helped with this recipe and it’s super easy to make.  I used my all-time favourite tea, good, old fashioned Tetley Tea (orange pekoe) but you can use your favourite type of tea.

 

SWEET TEA

Ingredients

  • 4 cups boiling water
  • 3 cups cool water
  • 6 Tetley tea bags
  • 3/4 cup white sugar
  • 2 L juice container

Directions

  1. Boil 4 cups of water
  2. Put tea bags and sugar into container stir in boiling water and continue stirring until sugar has dissolved.
  3. Cover and let steep for 15 minutes
  4. Stir in 3 cups of cool water and refrigerate until cold
  5. Add ice cubes and serve.

*You can garnish with lemon wedges, berries, or other fruit.  My Southern boy wanted none of that so it’s a plain sweet tea recipe.

**Please note that the photo is not mine.  I forgot to take a picture before the tea was guzzled down!  I’ll replace it with my own when I make the next batch 🙂