Don’t you love all these uses for cauliflower lately? Mashed “potatoes”, fried “rice”, what’s next? This was a dish that you may even get a non cauliflower eater to like. The coconut oil and soy sauce cover up the cauliflower taste in my opinion and you are left with the healthiest fried rice you could ever have.
I may have processed my cauliflower a little too long trying to get those few stubborn pieces to break up. It ended up more the size of cous cous, but it worked.
Cauliflower Fried “Rice”
2-3 tablespoons coconut oil
1 head of cauliflower, chopped and washed
2 teaspoons sesame oil
½ cup chopped white onion
1 cup chopped carrots
1 cup chopped broccoli florets
2 tablespoons low sodium soy sauce
2 eggs, whisked
In a large food processor (you may have to work in batches) pulse the head of cauliflower, until it is about the size of rice.
Heat 2 tablespoons of coconut oil in a large skillet over medium high heat. Add cauliflower and cook until it starts to brown, stirring often to ensure even cooking. Add additional tablespoon of coconut oil is necessary.
In a separate small skillet combine sesame oil, onions, carrots, and broccoli and sauté on medium heat for 4-5 minutes. Once vegetables are soft, toss with the cauliflower and soy sauce in large skillet.
Create a hole in the middle by pushing all the veggies to the sides. Add the eggs and scramble, until cooked. Toss in with the fried ”rice” and serve.
The entire #SundaySupper team is thrilled to be working with Jaden of Steamy Kitchen this week. Jaden’s newest book Steamy Kitchen’s Healthy Asian Favorites has just been released and we are here sharing a few of our favorite recipes.
I couldn’t be more excited to be cooking some healthy Japanese food. This recipe fits in perfectly for our #MeatlessMarch as it made for a surprisingly filling dinner with the tofu and mushrooms.
Miso soup is one of my weaknesses. Any time we are out to sushi I have to start with a bowl of miso soup. I had yet to make it at home though so I wasn’t to familiar with the ingredients when I went shopping. I couldn’t find miso paste at Publix so I had to go to the International store down the street. There they had both organic and conventional miso paste in the refrigerated section. Organic tofu can be found pretty easily at most supermarkets. Check near the organic produce. Jaden says pretty much any assortment of leafy greens can be used. I grabbed what I thought was baby kale, this is where reading labels comes in hand, because it ended up being kale, spinach and other mixed greens, but don’t worry the mixed greens worked perfectly in this.
I loved the addition of egg and mushrooms as this is not typical to the miso soup I have enjoyed in the past. Plus have I mentioned how easy it was. Since I now have quite a large container of miso paste, I know we will be having this soup again soon.
1 handful leafy vegetables, like baby bok choy, napa cabbage, spinach or kale, coarsely chopped
1 egg, whisked
2 tablespoons chopped green onion
4 tablespoons miso paste
In a saucepan, bring the dashi to a boil. Add the tofu, mushrooms, and vegetables. While stirring the dashi, slowly pour in the whisked egg. Cook for 2 minutes. Remove from the heat.
Ladle about ½ cup of the hot dashi into a bowl with the miso paste. Use a fork or whisk to blend the miso paste. Pour all of the miso into the pot and stir gently. Top with green onions and serve immediately.
I used homemade unsalted vegetable stock. If using store bought, be sure to look for low to no salt.
Giveaway (NOW CLOSED): Here is how to enter to win. You must do both, #1 and #2, to have an eligible entry
1. Tell me what your favorite Asian dish is in a comment below – AND – include your twitter handle in the comment. Comment must be posted by 8pm Eastern time today (Sunday, March 10, 2013).
2. Join in the conversation during the live #SundaySupper chat on twitter from 7 to 8pm Eastern Time today (Sunday, March 10, 2013). Your tweet(s) must contain the #SundaySupper hashtag.
The winner will be chosen randomly from the eligible entries. The winner will be notified via email. Note: Giveaway open for United States residents only. Contest ends on Sunday, March 10, 2013 at 8pm Eastern Time.
Originally, with my leftover Asian Style Pulled Pork, I set out to make wonton tacos. Not bothering to check whether I had wonton wrappers in the freezer. When I was getting everything out to put them together I noticed that I had spring roll wrappers instead. I’m really not sure if there is a big difference between the two other than their size, but the logistics of how I was going to bake these larger wrappers in the style of a taco was too much for my hungry brain to think of.
Instead I opted for Pork & Avocado Spring Rolls. I remembered BJ’s Brewhouse had some sort of egg rolls with meat and avocado. That was my starting point for this easy dinner.
If you remember from my Southwestern Spring Rolls I make no claims to be any good at actually rolling spring rolls. I really have no form at all I just tuck everything up like a burrito and roll it, sealing with a dab of water on the end. I found with these it is best to drain and chop the meat before making the rolls. Too much liquid will cause the rolls to fall apart before you cook them. Even though you are working with pulled pork, it’s best to give it a rough chop to get everything a little bit smaller and easier to eat.
I served these with a spicy ranch dressing (ranch mixed with cayenne and paprika) but you could use regular ranch, jalapeno ranch, avocado ranch, or soy sauce. Try a few different dips and decide on your favorite.
Pork & Avocado Spring Rolls
Leftover Asian Style Pulled Pork
1 avocado, chopped
8-10 spring roll wrappers
Preheat oven to 425 degrees. Spray baking sheet with non stick cooking spray.
Spoon about 1 – 1 ½ tablespoons of the pork onto the center of the spring roll wrapper. Top with a few pieces of chopped avocado and a sprinkle of cheese.
Roll and seal.
Place seam side down on the baking sheet. Repeat until all filling is used up. Spray the tops spring rolls with cooking spray and bake 15 minutes, turning once.
Pulled pork is a favorite in this house. While I could stick with the same BBQ recipe each time and please my husband, I like to change it up. Always trying new twists keeps it from getting boring. This Asian Style is terrific served over rice or even with mashed cauliflower to keep it low carb like I did.
The crock pot can be a lifesaver during busy weeks. After the initial searing of the pork just let it simmer away all day in the juices until it’s fall apart tender.
Buy a big pork roast because you are going to want the leftovers. Just wait until you see the spring rolls I have for you tomorrow. Yum, I’m wishing I have more as I write this.
Asian Style Pulled Pork
3 lb boneless pork roast (Boston Butt)
Salt, pepper, garlic powder
1 tablespoon oil
1 ¼ cup chicken stock
½ cup soy sauce
1/3 cup white balsamic vinegar
1 tablespoon honey
1 teaspoon sesame oil
3 cloves chopped garlic
1 tablespoon fresh grated ginger
2/3 cup water
¼ teaspoon red pepper flakes
Season pork liberally on all sides with salt, pepper, and garlic powder.
Heat oil over medium high heat in a large skillet. Brown pork on all sides.
In the crock pot combine chicken stock, soy sauce, balsamic vinegar, honey, sesame oil, garlic, ginger, water, and crushed red pepper. Once pork is browned add it to the liquid.
Cook on low for 8 hours, turning once half way through. The turning isn’t completely necessary so if you are making this while at work, don’t worry about it. It will still come out flavorful.
Remove pork from crockpot, shred with two forks, and discard any fat, and return to crock pot to absorb the liquid.
So you already have the naan for the roast beef panini’s now what do you do with the rest? I would suggest freezing it so you don’t have to throw any away. It freezes great and a quick zap in the microwave or toaster brings it back to life.
I have made a few naan pizzas before and you can do them both on the grill or in the oven. The oven happened it be easier this time so that’s how I did them.
Remember how I always keep shredded chicken in the freezer. Whether it is from a rotisserie chicken or I make my crockpot shredded chicken there are always plenty of servings of cooked chicken available.
This recipe is inspired by the Thai Chicken Pizza at California Pizza Kitchen. The flavors and ingredients are simple and easy to find. You can find sweet Thai chili sauce in the ethnic aisle of most grocers and let me tell you it is so good on so many things.
Thai Chicken Flatbread
4 pieces of Naan
8 tablespoons thai sweet chili sauce
2 cups shredded chicken
2 cups shredded Monterey jack cheese
½ red onion, thinly sliced
2 tablespoons basil chiffonade (roll up and thinly slice)
Preheat oven to 350 degrees.
Assemble flatbreads, spread 2 tablespoons of Thai sweet chili sauce on each piece of naan, top each with ½ cup shredded chicken, ½ cup shredded cheese, and a few pieces of thinly sliced red onion.
Bake 10-15 minutes, until cheese is melted and bubbly. Remove from oven and garnish with basil.