Tag Archives: tasty

Cauliflower Power

Thanks again to Pinterest, I found what seems to be the perfect recipe for cauliflower rice. Now that I’ve tried it, I have a few tips:

  • Use raw cauliflower, not frozen, if you can. It makes for a better grainy consistency. That being said, I will show you how to do it with either fresh or frozen cauliflower.
  • Be careful about the ingredients you use, as cooking the rice is tricky. Cauliflower cooks very fast and can burn before the other ingredients are cooked.

Cauliflower Rice

You will need

  • One head of cauliflower or one 1 lb bag of frozen cauliflower
  • 1/2 sweet onion
  • Any spices or flavorings you’d like
  • Cooking oil or fat

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Step One

Roughly chop the onion and throw it into the processor for a few seconds. Then add the cauliflower and process it until you see a fine grain to the whole batch.

If you’re using fresh cauliflower, chop up the whole head into small chunks. If you’re using frozen, make sure they’re completely thawed, and if there is a lot of excess water, take a paper towel to them to dry them out a bit.

If you’re using fresh, congrats, you’re done! Pick out any large chunks and save your rice for use throughout the week, and skip to step three for tips on how to cook it.

But if it was frozen…

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Step Two (for frozen)

Because of the moisture left after thawing frozen vegetables, you’re going to have to dry these out, unless you plan on having veggie mush for dinner. I spread out the processed onion and cauliflower mix onto a baking sheet and picked out the large chunks. Then I let it sit in a 175° oven for three hours, just until it was dry enough and fluffy–not damp. It turned a little brown, but I was satisfied.

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Step Three

Throw some cooking oil or fat in a hot pan, and cook the rice until it’s heated but still “toothsome.”

If you’re going to add any ingredients to your rice, it might be wise to cook them separately, as we’re obviously not dealing with normal rice here. In order to get the grainy consistency that you’re used to with real rice, you’ll have to use a very hot pan–and this stuff cooks (read: burns) quickly.  Feel free to add spices or flavorings (lemon juice worked really well), but any chunky ingredient will probably not cook as quickly as the rice and might remain raw.

Ex: I didn’t chop my onion very finely, and the chunks ended up practically raw and very strong.

Below my chicken and green beans there is how my rice turned out. If I did it over again I would have chopped my onion more finely, but the consistency was great! It was so fluffy you could use it for stuffing if you wanted to!

Recipe Credit

An Apple a Day

It’s been a while!

After a hiatus, we are going back on Paleo. It’s hard to keep up such a strict diet when two people live in separate places but still try to grocery shop together, so our solution was to wait until we were finally moved in together to start it again!

As a way to ease into it, I made us a snack first. Pinterest makes Paleo easy with recipes and pictures, and that’s where I found this recipe for apple chips!

Baked Apple Chips

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Step One

Start with two large apples (washed), and preheat your oven to 200°. You want to cut the apples into the thinnest slices possible. If you have a mandolin slicer, it would be perfect for this. I used a very sharp knife.  Also, I left the cores in. Feel free to cut them out if you don’t want the extra crunch, but I thought they were prettier with the core left in.

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Step Two

Lay the slices flat on a baking sheet or other flat surface and sprinkle them with ground cinnamon, then flip them and sprinkle the other side. Be careful not to overdo it as cinnamon can get bitter in large quantities.

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Step Three

Put the chips in the oven and bake them for an hour, then flip them and bake for another hour. If you have a fancy oven with a dehydrator setting, this would be a good chance to use it. Otherwise you can pop the door open from time to time and let the moisture out. If two hours isn’t enough, feel free to bake them until they’re crisp.

I took mine out at two hours because I had something else to put in the oven, but I was still pleased with the result. They weren’t crispy like potato chips, but they were chewy like dried apples from the store (and way cheaper/healthier!). It’s hard to burn anything at 200° though, so keep them in as long as you’d like until they look good.

Original Recipe Credit