New Rice the Cauliflower Way

Today I embarked on a new culinary adventure. I heard about using cauliflower in place of rice. I googled how to turn a head of cauliflower into rice look-alike. Many how-to’s had the same pros and cons so I picked one. Each one explained the equipment needed to get the job done. I had them all so I chose the simplest and quickest one – my food processor. After I washed and dried the cauliflower I gave it a rough chop and filled the food processor and pulsed three to five times. Voila cauliflower rice.

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I then chose my next step so I decided to make mine fried rice cauliflower. About a tablespoon of oil, onions, several spices along with salt and pepper were added as I cooked it like fried rice. The onions were allowed to become a little brown without burning for added color. Looks like fried rice to me.

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I heated up the last of the beef stew meat I’d cooked for other meals. OMG together they were a perfect 10. There was enough c-rice (my name for it) for two more meals.I put one in the freezer and I will have the remainder for dinner today.

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A delicious salad of choice would be a great addition to the meal along with the protein of your choice. Maybe the next time for me.

Have you tried cauliflower rice? If so how did you like it? If not why not give it a try?

Dessert from the Amateur Chef

Earlier today I created a delicious dish that was the main part of my dinner menu. I made it up as I went along combining rainbow chard with beef brats. Baked sweet potato fries was added to the menu. I didn’t make the corn muffins.

My sweet tooth started kicking up so I decided to make dessert. A simple dessert came to mind. It was one that I’ve only baked once. There was no recipe in my stash so to the internet I went and found an easy one. I had everything in the house so I got busy and the Madeleine’s were in the oven in less than fifteen minutes. So in about twenty-nine minutes I had great tasting little cakes. This is a great dessert if you have company coming.

     Madeleine's

Madeleine

Have you great cooks made Madeleine’s before?

If you haven’t you might want to try them.

Creative Cooking of an Amateur Chef

My stomach started growling feed me. I didn’t know what it wanted to eat because it didn’t tell me. Standing in front of the refrigerator with the doors wide open, I started scanning the occupants. There was half a cabbage, two bunches of rainbow chard and grass-fed beef brats. It was a toss-up between the cabbage and chard. The chard won.

I decided to slice the brats in bite size pieces and cook it with the chard. Home Run!

First I combined the chopped chard stems and brats and sautéed together in coconut oil until stems were tender. Seasoned with a little sea salt and pepper and added the chopped leaves and topped with a lid for a few minutes. After the leaves began to wilt I gave it a stir and added a tablespoon of butter. The lid went on again for a few minutes. Removed the lid and seasoned with a little more salt and pepper and a small amount of red pepper flakes. Beef Brats and Rainbow Chard

I was so hungry that I inhaled a small plate of brats and chard-nothing else.          Delicious!

For dinner I will add sweet potato fries.If I feel energetic I might make corn muffins. 

I made this dish up as I went along. That’s what I consider fun cooking. Check picture out.

Do you cook? Do you always follow a recipe or create one of your own.

An Avocado A Day – Day 1 A2Z Blog Challenge

I was an adult when I first encountered an avocado. My first experience was not a good one. It tasted bland and didn’t feel right on my tongue. That ended as quickly as it started.

Quite a while after that experience I tasted guacamole. I was in love. All the ingredients were perfectly combined and tasted wonderful. Love met me on my plate.

I found out that avocados are good for us. They have nutrients that our bodies need. I decided to try them in different ways. They are good in salads, with scrambled eggs and on hamburgers. I added a half of one when I made a smoothie. It helped make the smoothie extra smooth. Since the taste is not overbearing, it didn’t add to or take away from the smoothies taste but added needed nutrients.

I saw a recipe for hummus that had avocados added to it. I’m going to make that recipe. It’s a healthy recipe and that’s a good thing. I’m sure there are many ways to eat avocado and I’m going to find them.

If you’ve never had an avocado, try them. Tasting bland is a good thing because you can season it the way you want. If you’re into healthy eating, you can add this to your meal-planning list.

Do you eat avocado? How do you like yours?

RECIPES ARE MADE TO BE RECREATED

I like to eat great food. I also like to cook great food. Collecting recipes have been a passion of mine for years though I haven’t scratched the surface of trying all of them.

Writing a cookbook was something I contemplated but didn’t move forward to create one. The thought escaped meI until recently.

Reflecting on the way I cook I realized I make up recipes as I go. Most times I put my spin on recipes I follow. When I research recipes online I usually combine several and make it my own. The results have been positive most time.

My goal for the future is to write down my creations as I will tweak them. A cookbook will be written before I know it.

The other day I decided I wanted to make a frittata—a new experience for me. I researched recipes until I found the right one. I tweaked the recipe and cooked the frittata. I served myself a piece and it was delicious. The leftovers went in the fridge for the next day.

When I opened the refrigerator I saw the milk and realized I forgot to add the milk to the frittata. Much to my surprise, the missing milk didn’t affect the recipe. It tasted great the way it was. Now I have to make it again and include the milk.

When (if) you cook, do you follow the recipe or make it your own?

POPCORN MY WAY

One of my favorite go-to snacks is popcorn.  I buy red, black or white kernel popcorn. The kernels are small and tender. I do not buy yellow. It is bigger and tougher with an overabundance of hulls that choke me.

There are numerous methods of popping but I like the old fashion way-pot on the stove. I have an air popper I’m not crazy about the end results. So it’s sitting on my counter looking pretty in red.

After popping in my pot I slather it with real butter and good seasoning. I’m looking for new recipes that include cheese and different seasonings.

My least favorite flavor is caramel corn. I can’t wrap a popcorn and sweet combination around my head. I didn’t like Cracker Jacks when I was a kid.

One good thing about popcorn is there are a variety of choices to satisfy the many different palettes.

Do you like popcorn? What is your favorite?

Can I Get A Real Omelet

What am I going to have for breakfast? I’ll have an omelet. An omelet? The only way I can make an omelet is a scrambled egg omelet-yes it looks like scrambled eggs.

I decided to try to make a folded over omelet looking omelet. As I cooked the beef breakfast sausage, onion, mushrooms and spinach in a non-stick skillet I contemplated the success of this endeavor. I spread the filling evenly in the skillet and poured the eggs over it with great care. The final step was spreading the grated cheese.

I mimicked what I’ve seen done time and again in restaurants and on TV but was afraid to try until now. Carefully moving the cooked egg aside while tilting the pan to cook the remaining egg was a little scary but I got it right.

An experienced cook would flip the omelet in the air to the opposite side but I’m not there yet. I used two spatulas that worked out well. I’m glad it didn’t break apart. The non-stick skillet made each step easy. I successfully slid the omelet onto a plate and it was a beautiful sight to behold. It tasted as good as it looked.

Why do I entertain that little voice whispering in my ear? I don’t know but I’m glad I decided to move forward with making the omelet.

It’s exciting to conquer a fear I’ve had for years. I’m looking forward to my next conquest.

What are you gearing up to conquer in your life?