Pork Fried Cauliflower Rice

Pork Fried Cauliflower Rice

Pork Fried Cauliflower RiceHello folks! I’ve been super busy between working at Bob’s Red Mill (check me out on the blog), helping with GeekCraft Expo, and my other work with Pairings Portland and others. But I made a delicious pork fried cauliflower rice tonight and wanted to jot down the recipe before I forgot it!

I didn’t create this because I’m especially low carb–I just actually love cauliflower and like it better than rice. But it is lower in calories: I entered this recipe into MyFitnessPal (I’m obsessed) and a serving is about 200 calories (that’s four rather restrained servings, split this in two if you prefer).  Anyway, I knew I had a head of cauliflower and half a pound of leftover roasted pork languishing in my fridge, so I adapted this recipe for regular pork fried rice and came up with this:

Pork Fried Cauliflower Rice

You need:

1 head cauliflower
1 shallot
1 tsp vegetable oil
1/2 lb roasted pork tenderloin, cut into bite-sized pieces
1 medium carrot, cut into dice
1/2 cup peas, fresh or frozen
2 green onions, chopped
2 eggs, beaten
2 Tbsp soy sauce
1/4 tsp ground ginger
1/4 tsp garlic powder

Core and grate the cauliflower, preferably in a food processor (mine came with two grating discs, I use the one with the larger holes). Then throw in the shallot and grate it as well.

In a large frying pan, heat the oil over medium-high heat. Add the cauliflower and shallot and saute, stirring occasionally, until beginning to brown. Then push it all to one side and add the pork, carrot, peas (I threw them in frozen), and green onions. Let cook for about five minutes, stirring occasionally, and then mix it all together and push it to one side again.

Add the beaten egg, stirring occasionally, until the egg is scrambled. Stir the egg into the rice and add the soy sauce, ground ginger, and garlic powder. Eat!

Makes 4 servings, or 2 big servings

Does anyone have a killer cauliflower rice recipe to share? Wanna be friend in MyFitnessPal? Post below!

turkey enchiladas

Thanksgiving Recovery

turkey enchiladas

Image via Epicurious. Get. In. My. Belly!

Whew! And how was your Thanksgiving? Mine was wonderful and exhausting, but this morning, I was confronted with the reality that it was not over: I still had a turkey carcass in my fridge that had to be dealt with. So I put on a YouTube playlist (The Daily Connoisseur gets me motivated), pushed up my sleeves, and got to work, carving off and saving the extra meat and tearing apart the bird so I could make two pots of broth (we had a 20-pound turkey this year–huge!). As I worked I had the following random thoughts, which you might appreciate:

  • Next year I need to look for the baggie of giblets a little harder. My Dad discovered it (fully cooked, in paper) while he carved the turkey. Whoops.
  • I feel like I did not sell my Fresh Herb Stuffing recipe as well as I could have (seeing that I hadn’t eaten it in a year when I typed it out). Frankly: it is gooooooood. So good! So simple, so the fresh herbs take center stage. And the texture from the artisan bread was perfect: soft yet substantial, with toasty edges. Oh, I want more. My friend Mary-Suzanne used my recipe and added some dried cherries, which sounds fantastic.
  • Finally, after 41 years, I am over canned cranberry sauce. It’s too sweet. So I need a good whole-berry recipe–anyone want to share?

Okay, fess up–do you have a bird in your fridge right now? Don’t let it go to waste! I had to toss some leftover pie this morning and was very sad. Here are my plans to put our turkey to good use:

  • Turkey broth: I follow the guidelines for my chicken broth recipe, but I usually divide the bird between two pots and make double.
  • Mexican Turkey Soup: I use the recipe from Soup Makes the Meal, by Ken Haedrich, but this recipe from the New York Times looks lovely.
  • Turkey Enchiladas: This was a suggestion from a friend on Facebook–I love enchiladas, and I like to avoid traditional Thanksgiving flavors when I use up my turkey leftovers (see soup above)–it makes them more interesting.
  • Paleo Turkey Tetrazzini: I am not paleo, but my friend Melissa is, and she is fantastic at choosing recipes, so I’m excited to try this. My husband loves spaghetti squash and will be excited to eat more vegetables.

What are your Thanksgiving recovery plans? Do you have a whole-berry cranberry sauce recipe to share? Post below!

Holiday Post-Game: Get in It to Win It

FullSizeRender 17

It’s time to polish the silver! And figure out what to do with these cherry tomatoes . . .

Happy Thanksgiving weekend! I hope this post isn’t too late to be at least a little helpful, but our (awesome, crowded) Thanksgiving was followed by an out-of-town visitor, and . . . I was a little tired. It happens!

But as I was cleaning up after Turkey Day, I realized your holiday entertaining post-game is just as important as your pre-prep–in fact, if you do it right, you can cut way down on your prep work next time. And with Christmas right around the corner, you can use your time now to reduce your stress then. Plus I’ve got some ideas for what to do with your leftovers!

Step One: Cleanup

First off: I know the cleanup after Thanksgiving is massive and arduous, so it’s tempting to rush right through it and half-ass it. Don’t do that. Instead of just putting things away, think of it as getting your things ready to use next time. It’s a subtle shift that can really help.

  • Take stock of all your gear. Did it turn out you were missing some items (I’m somehow missing two forks and I’m really bummed about it!)? Try to find them now, or replace them before you forget.
  • When you clean everything, make sure it’s all really clean. Take a moment. Are you putting away your rarely used china? Make sure it’s shined up. Wine glasses? Ditto.
  • Put everything away in a way that will make them easier to use and access in the future. Did you have to scour your house to find stuff? Did your original storage spaces make sense, logistically? I realized the drawer I was using for my cloth napkins was just too small, which means they were crammed in there and got all wrinkled (negating the effort I made to fold them right out of the dryer). Try to store the things you use together in the same general area!

Step Two: Leftovers

Thanksgiving and holiday leftovers are legendary. They can also be kind of overwhelming–what the heck can you do with everything before it gets gross? Here are my suggestions:

You can freeze many of these and have quick meals ready during the busy holiday season!

Step Three: Plan Another Holiday Party

What? Come on, it’s fun. Keep your momentum going, baby!

Taco Salad

Taco Salad: Your Post-Cinco de Mayo Cleanup Recipe!

Taco Salad

I admit, I ate a couple bites before I remembered to take a photo. It’s that good!

Happy Cinco de Mayo! Today, people of Mexican descent celebrate the Mexican army’s victory over the French at the Battle of Puebla back in 1862. And the rest of us? Well, we use it as an excuse to consume tacos and margaritas. But what about after Cinco de Mayo, when your fridge is stocked with the spoils of your taco fest? That’s where my taco salad recipe comes in.

This year, to make meal planning easier, I’ve instituted a Taco Tuesday every week. We’ve happily eaten crispy chicken tacos, shrimp tacos, pulled pork tacos, etc. However, I realized that when I made the “traditional” Americanized ground beef and refried bean tacos, I had a lot of leftovers that would languish in the refrigerator. One pound of spiced ground beef + three to four cups of homemade refried beans – six small tacos between the three of us = a lot of waste.

Enter the taco salad! While of course we could just make tacos again, a properly made taco salad is a delight, and an excellent way to put a new spin on leftovers. The key is in getting all of the different temperatures and textures just right: cool crispy lettuce, warm meat and beans, tangy dressing, creamy avocado, crunchy tortilla strips, spicy salsa–yum, I’m drooling right now! Plus, it’s super easy.

Now your taco salad could look very different than mine–it just depends on what you have on hand. What really brings this together, in my opinion, is the dressing and the crispy tortilla strips. Here goes!

Post-Cinco de Mayo Taco Salad
Serves: However Many You Can Feed

For the salad:
Taco meat
Refried beans
Shredded cheese
Chopped red onions
Dressing (recipe below)
Tortilla strips (how-to below, or use tortilla chips)

On a plate or shallow bowl, layer your lettuce and sprinkle with part of the onion and cilantro. Drizzle with a little dressing. Warm your beans and meat (I tend to just do this in the microwave) and layer some over the lettuce. Add cheese, salsa, avocado, more onions and cilantro, and more dressing. Top with tortilla strips or chips and eat immediately!

For the dressing (multiply as needed):
2 Tablespoons mayonnaise
2 Tablespoons plain, full-fat Greek yogurt (or sour cream, or regular yogurt)
1-2 Tablespoons red wine vinegar, to taste (or lime juice)
1/2 tsp ground cumin
Pinch cayenne pepper
Salt and pepper

In a small bowl, whisk the mayo and yogurt together, then add red wine vinegar to taste. Whisk in the cumin and cayenne, and add salt and pepper to taste.

For the tortilla strips (multiply as needed):
Vegetable oil
Corn tortillas (1/2 to 1 per salad), cut into 1/2″ strips

In a small frying pan, add about 1/8″ of oil and heat over medium-high heat until shimmering. Add the tortilla strips in one layer (do multiple batches if you have a lot, don’t crowd them). Fry for a minute or two per side, stirring with a metal slotted spoon. Remove to a plate to drain, then use while still warm.

Other excellent additions to your taco salad:

  • Seasoned rice
  • Corn or other sauteed vegetables
  • Olives
  • Green chiles
  • Swap out the meat and beans for grilled shrimp

As you can see, this is a super-easy, super-flexible recipe that you can make your own, and enjoy a fresh, new bonus meal while using up those leftovers–before they end up down your garbage disposal.

Are you a taco salad aficionado? Do you have other clever ways to gussy up your leftovers? Share them below!