Cauliflower Fried Rice with Spring Veggies and Chives

Weekday dinner just got exciting in a big way. If you like Chinese food you are going to love this healthy version of Fried Rice. It has all of the yummy components of traditional Fried Rice minus the rice. 

Rice is most likely a pantry staple in most homes used as a starchy side next to or with veggies and meat of some sort or as a 'filler' for a vegetarian meal. Debatably, rice, especially processed white rice really isn't a healthy food to eat and has several downfalls to it's few qualities. For instance, and I'll keep it super short so I don't bore you (more than I already am?) white rice has been waaaay over processed and completely stripped of any nutritional value, enough so that the FDA requires that it be "enriched" or "fortified" with vitamins and minerals.

Brown rice while a healthier option for it's vitamin content and fiber still has a few concerning negative qualities so I eat it vary rarely if at all any more.  Why?  Brown rice is very good at naturally 'leeching' non organic arsenic, found in pesticides and insecticides from the soil and water and is absorbed by rice as it grows. The inorganic form of arsenic, a toxin known to cause liver, lung, kidney and bladder cancer. I found this out when I tried substituting brown rice syrup for sugar several years ago and did some research. A lot of research. 

All rice, grains and nuts have large amounts of phytic acid in them. 

Phytic acid, the storage form of phosphorus,  is one of those pesky “anti-nutrients” the Paleo community keeps telling you to avoid. It’s often considered an anti-nutrient because it  binds minerals in the digestive tract, making them less available to our bodies. 

The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron. 

Buuttt......... 


White rice doesn't contain the phytate and trypsin inhibitor content of the less-milled brown rice and if you cook it properly (which neutralizes the haemagglutinin-lectin) you don’t have much to worry about as far as an anti-nutrient perspective. 

The debate goes on.... if you're interested in that sort of thing. 


Listen, eating rice is not going to kill you, quickly...... just kidding. However, I for one have decided that it's pretty much a super bland, super starchy (yeah, your body does need some starch to survive but there's starch in healthier foods out there) not so healthy food/filler to eat therefore, not worth it. 

Decide for yourself, I'm no expert. 

What I DO know for a fact is that eating more vegetables is a good thing. I for one can not get enough of them. Cauliflower is one of my favorite veggies although if you told me I would say that when I was 10 I would have thought you were craze-E! I've been using cauliflower in lots of dishes like these Chipotle Cheddar Poppers,  Buffalo Cauliflower 'wings' and even as a healthy, gluten free pizza crust!

It's really hard to tell that this is not rice, especially with a little bit of Tamari sprinkled on top but you can taste cauliflower so if your a hater this dish might not be for you. However, my kids never raised a skeptical eyebrow and happily gobbled this Cauliflower Fried Rice up.

TIME     30 MINUTES        SERVES    6

1 medium head of cauliflower, leaves removed and chopped

1 cup mixed frozen vegetables, rinsed and drained

1 small red bell pepper, diced into small pieces

2 tablespoons + 1 teaspoon sesame oil (for frying the cauliflower and egg)

4 large Organic, free range brown eggs, whisked

1 tablespoon Kevala Organic Toasted Sesame Oil

Organic, Wheat free Tamari sauce (optional)

Fresh chives, chopped

Heat a large skillet over medium-high heat. 

In a large food processor or powerful blender, place half of the cauliflower florets. Pulse several times until you have a rice like consistency. Be careful not to over process or you will have mush! Scoop cauliflower 'rice' into a bowl and set aside. Do this to the remaining cauliflower. 

Pour sesame oil (not the toasted kind) into the hot skillet. Dump the cauliflower carefully into the skillet and spread it out evenly over the pan tossing to cover with the oil. Let it sit for a few minutes to brown and release some moisture. Add the red bell pepper toss once or twice and let it continue to 'fry'.  

Add the rinsed and drained veggies, stir to combine. 

Meanwhile,  heat a non stick pan over medium-high heat. Add sesame oil (not toasted) to pan and swirl to coat. Pour in the eggs. Using a silicone spatula push the eggs towards the center of the pan working your way around. Let them sit for 1 minute then repeat, pushing them towards the center of the pan working your way around. Do not overcook the eggs! You want them to be undercooked and slightly runny.  

Add the toasted sesame oil to the cauliflower, store to combine. Pour the eggs into the cauliflower and quickly fold them into the mixture cooking just 1-2 minutes more until eggs are just done. Remove from heat, serve in bowls piping hot. Garnish with tamari and chives.

resources 

Precision Nutrition

Fit Bomb

Sweet Ginger Peach Tea Quinoa with Jalepeno, Peaches and Pecans #RecipeRedux

Is there anything better than a freshly made glass of ice cold tea on a hot day? Not really IMHO. One of my favorite go to teas is Ginger Peach Tea from Republic of Tea. It's subtle peach flavor is perfect for sipping on the patio on a hot summer day. We have paaalenty of those sort of days here in the Valley of the Sun.

Have you ever thought of using tea in your cooking or baking? To tell you the truth I hadn't ever really considered it as an option except for maybe this Green Tea Soup and this Miso Green Tea and Ginger Zucchini Noodle Soup. When the Recipe Redux team challenged us to come up with a recipe starring tea I had to rack my brain, then scour some of my favorite magazines for help.

I came across some surprising recipes using tea many of which I've bookmarked to make later. Some of my favorite's and most interesting are these Tea Smoked Chicken in a Wok by Jeanette's Healthy Living. Cooking Light's Green Tea Honey Cake is screaming summer back yard pool party as is this Vanilla Jasmine Sour Cream Tea Cake! I know I won't make it until Christmas without making these Chai Tea Cutout Cookies from Brianne at Cupcakes and Kale Chips.

I finally settled on making a sweet ginger peach tea bowl of quinoa using warm, ripe, juicy peaches and automatic toasted pecans for warmth. I added some chopped mint from our little herb garden to compliment the ginger peach flavors. I suppose this would be considered a side dish, perfect to bring to your next backyard potluck but I was content in sitting on the porch watching the kids play in the pool and eating  two  a big bowl of this.

recipe adapted from Southern Living Magazine May 2011

TIME    30 MINUTES        SERVES 4-6

2 cups sweetened Ginger Peach Tea {make strong}

1 cup uncooked quinoa (I used multi colored)

1 tablespoons coconut oil

1/2 cup chopped pecans

1 large jalapeno pepper, seeded and minced

2  fresh peaches, peeled and diced {peaches are on the Top 10 must eat Organic least and only pennies more expensive when in season}

2 tablespoons fresh mint, chopped

1. Pre make 2 cups of Ginger Peach tea. Leave in pot {or pour from kettle into medium size stock pot}. Add 1 cup *pre-rinsed quinoa. Bring to a boil, reduce heat, cover and cook on low for 15 minutes. Remove from heat and transfer to a large bowl. 
2. Meanwhile, melt coconut oil in a cast iron skillet over medium-high heat; add pecans, and roast, stirring often, 5 to 7 minutes or until toasted and fragrant. Add jalapeno, and saute 1 minute. Transfer to quinoa bowl and toss to combine. Add chopped mint and mango and toss. 

Serve warm. 

notes 

Baked chicken would go good with this if you are a meat eater. However, I found this plenty flavorful and filling all on its own. 

Quinoa has a natural 'soapy' film on it and must be pre-rinsed in a fine mesh sieve. Most quinoa these days come pre-rinsed but I always rinse mine anyway. Nothing ruins a bowl of quinoa like a soapy flavor. 


The tea flavor was very, very subtly in this quinoa and while I couldn't pick it out amongst the quinoa's nutty flavor I did find that it added a bit of depth and interest to the dish. The original recipe called for white rice and I'm sure the tea would be more pronounced. 

   

    An InLinkz Link-up

   

Tex Mex Chicken and Rice with Bacon

Living in a house with picky eaters is really cramping my style.

My oldest son, who is now 19 (yeah, I'm old) loved spicy foods even when he was in diapers! I'll never forget the time we took a day trip up to Flagstaff, Az. when he was 6 years old and the pressure from his stuffy nose/sinuses got the better of him from the quick rise in elevation. My tough little guy was holding back sobs in pain. We pulled over in some little town in between Phoenix and Flagstaff and found a small, rickety Mexican Food joint {the best ones always are}. We sat on the small patio on fold out chairs and planned to order something quick while Britton had a chance to hopefully 'decompress'.

 The waiter/owner couldn't help but notice Britton, then a handsome young boy holding his head in pain (yes we had already tried a decongestant). He say's with a snap of his fingers

"I have just the thing for you mi amigo!"

A moment later, he was back with a very small, carefully held bowl of dark red, thin salsa (picante). Warily, yet somehow smugly, he placed it in front of my then 6 year old son. "This will solve your problem right away, but slowly o.k.!? 

Jim and I exchanged quick, nervous glances while my son, without hesitation, dove right in with a tortilla chip and shoveled a huge scoop of the liquid fire directly into his little mouth. His face just noticeably flinched in pain. He quickly gained his composure and while his eyes still wide in surprise, wiped his now runny nose and went back in for more. 

It couldn't be all that hot then right? My husband and I who are both Natives to Arizona (me by default) are not only used to spicy foods but require it in Mexican food and beyond. We both took a generous taste from the small bowl and immediately we were both teary eyed and gasping for air. That is some serious salsa!

To which the just returned waiter replies, "Well, I don't just put this out for anyone!"  My son, then requested a second bowl. My son.

My younger children on the other hand can't handle the ittiest bit of spice or most flavors other than cheese for that matter. This has created a serious cramp in my cooking style I tell you.
Seriously, serious.

How am I supposed to make Mexican food, a favorite cuisine of ours without loads of spiciness in it?

How am I supposed to make a Tex Mex Chicken Arroz without it having a kick to it?!!!

Initiation on! Someones gotta toughen up these kids. ;)

Oh, did I mention the best part about this meal (besides the stuffing into your face part?) It's a ONE POT meal my friends! Awww yeah!

Ingredients

4-6 boneless chicken thighs, trimmed of most of the fat

4 cups chicken broth

1/2 cup light beer such as Dos Equis Amber (or more broth or water)

1/2 cup of your favorite salsa (I love Safeway's brand, restaurant style Fire Roasted Salsa)

2 cups long grain rice

1 tablespoon tomato paste

1 small yellow onion

1 medium red bell pepper

1 can black beans, thoroughly rinsed and drained

1 can sweet kernel corn, drained

1 lb bacon, cooked and crumbled

Avocado and cilantro for garnish

Using  ye old  spatula-tong method, cook bacon in a large, Dutch oven in batches so as not to over crowd. Remove and let drain on paper towels carefully draining the grease into an old can between each batch. Set aside for later. 

In a small food processor, finely chop onion and bell pepper. 

Reserve a tablespoon of the bacon fat and leave it in pan. Add chicken thighs and cook 2-3 minutes on each side to brown. Remove from pan and set aside. Add onion and peppers to the pan and stir. Cook 5 minutes till translucent, stirring only once or twice.  

This is my favorite part, pour either the beer or about 1/2 cup of the broth into the pan while scraping of the browned bits with a spatula (don't use a metal one on a Dutch oven).  Now, add the tomato paste and using a slotted spatula stir it around the pot to combine it with veggies.  

Add the remaining chicken broth, salsa, rice and chicken thighs to the pot. Stirring to combine. Cook over medium-high heat for 10-12 minutes stirring occasionally. Add beans and corn, stir. Cover with a tight fitting lid and reduce heat to low. Cook undisturbed for 20 minutes. Remove from heat let sit for 10-15 minutes if possible. 

Remove lid, fluff with a fork. 

Serve piping hot on plates with crumbled bacon on top. Garnish with avocado slices and cilantro. Serve with an ice cold beer. 

I entered this recipe into the Foodie Blogroll contest: 1,2,3 Cook and Snap on Facebook and it would make my day if you voted for me!!!

Golden Beet Ragout ~ Italian Inspired Comfort Food

Beets. The infamously dreaded root vegetable. I must admit that I pass them by at the grocer and the farmers market more often than not. Mostly, I think, it's that I'm not sure what to do with the little guys other than pickle them and put them in my salad. 

Thanks to a little contest sponsored by McCormick Gourmet asking that we come up with a recipe using 4 ingredients, one of which is beets I decided to dive in and come up with something different, pleasing to the eye and palatable even for beet haters from way back.

Go me.

Like I mentioned, pickling beets is my favorite way to enjoy this shunned veggie but I decided to try roasting them this time and then throwing them into my ragout at the last minute.

Success.

*post note to self.   Do not cut red beets on your wood cutting board next time. They bleed like a stuck pig and stain like crazy.

In the end, I decided to go with these pretty golden beets for this Ragout. Not only would they not 'bleed' into the rest of the ingredients, which wasn't really a big deal since I was using tomatoes but I could ease the kids into trying them since they looked more like sweet potatoes or squash which they like. 

So as I racked my ever increasingly boggled mind as what to make for this contest, I decided upon a humble ragout. 'Ratatouille' is one of my favorite movies you know. Not only is the little rat cute and can think on his toes but he made this poor man's dish a fashionable meal. 

The contest was to come up with a dish that used 4 ingredients: Beets, Arborio rice {which I can't pronounce to save my life}, balsamic vinegar (yum) and dried rosemary. Then incorporate other ingredients if you so please.

No problemo. 

If you have time, I'd much appreciate if you'd stop by and quickly Pin and/or 'like' my submission. 

Means the world to this simple girl.

SERVES    6       TIME    90 MINUTES      
Ingredients

1 cup dried (or 1 can) of Great Northern Beans (AKA Navy beans)
3 small beets *see notes
1 28 oz. can crushed tomatoes
1 small yellow onion, chopped
3-4 cloves garlic
2 teaspoons dried rosemary
1 teaspoon salt (I use Pink Himalayan)
cracked black pepper to taste1 tablespoon extra virgin olive oil
1/4 cup balsamic vinegar
2 cups vegetable broth (preferably organic or home made)
*optional fresh rosemary for garnish

2 cups cooked Arborio rice *see notes 



Putting it all together

Pre-heat oven to 450F. Scrub beets with warm water. Trim the roots and stems off. cover each loosely with foil and place in a baking dish. Bake for 60-90 minutes depending on how big your beets are.
Cook rice according to package directions. See notes for helpful hints on cooking arborio rice.

In a dutch oven or large pot, heat olive oil over medium-high heat. Add chopped onion and sauté for 3-5 minutes till browned. Add garlic, cook 1 more minute reducing heat if necessary. Slowly pour in broth while scraping the bottom of the pot with a wooden spoon to release browned bits (don't be afraid of browning on your pot, it really adds flavor).

Remove beets from oven and let cool. The skins should come off very easily using a blunt knife or spoon. Discard skins. Chop beets into small, bite size pieces.

Add beets, tomatoes, cooked beans, salt, pepper and rosemary. Stir in balsamic vinegar. 

Serve with hot rice.

notes.

Choose beets that are smaller that the size of your fist. The larger they are, the more bitter and "earthy".

Arborio rice is different to prepare than any other rice but it's worth it. Packaged rice should give you instructions but I buy bulk.  If you do as well, bring 1 1/2 cups water & 1 cup rice to a boil while stirring! (I suggest using a wooden spoon as it is non-conductive and less abrasive). Cover and recuce heat to medium. You will need to check the rice about every 3-5 minutes and stir carefully. When the water is not quite all the way absorbed (be careful, you don't want it to completely absorb as you will have sticky, gooey rice) you will slowly add 1 cup more of water and gently stir. Cook over medium heat while continuing to stir every 3-5 minutes, covered, and adding 1 more cup just before the liquid is completley absorbed. Do this 3 times for a total of 3 extra cups of liquid.

You can do this. Yes, it is worth it. Arborio rice is much loved in making risotto and goes marvelously with this ragout.