Zesty Honey-Lime Cauliflower Rice

Admittedly, I’m still on a not-so-silent crusade to get a cat.

IMG_2106

A large part of my job is to poke around the Internet for cat and dog videos, memes and stories, and occasionally I come across the right cat video to make me swoon. Then I promptly text Mike to once again ask if we can get a cat, at which time he promptly says absolutely not.

IMG_2103

I’m wearing him down slowly, I can feel it. Madison will be a whole other story, because she has no love for cats and thinks they’re all squirrels she can torture. That would certainly make for some good videos though.

#catsmakeeverythingbetter.

I may not have a cat, but I have this cauliflower rice dish, which is going to be just enough, for now.

IMG_2096

What You Need:

  • 1 medium head cauliflower, florets and stems chopped off
  • 1 tbsp olive oil
  • 2 small garlic cloves, minced
  • 1/4 cup scallions, chopped
  • 2 tbsp lime juice
  • 1/4 cup freshly chopped cilantro
  • 1/4 cup very finely chopped pistachios
  • 1/2 tbsp honey
  • 2 scallions, whole

What You Do:

IMG_2101

Put the cauliflower into a food processor and pulse until the cauliflower becomes a rice-like texture.

In a large bowl, combine the rice, olive oil, minced garlic, scallions, lime juice, cilantro and pistachios, stirring well to fully combine.

Chill in the refrigerator or heat in an oven or microwave depending on your desired temperature for serving. I served mine warm with a piece of seasoned chicken.

Drizzle very lightly with the honey.

Top with the scallions for garnish, and a lime wedge on the side if desired! Delish!

IMG_2105

Advertisements

Imitation Jambalaya Stew with Chorizo

This weekend was a bit of a wash, literally and figuratively. It rained and/or snowed almost the entire two days, basically rendering any serious prospects of trail running, hiking or long walks with our dog impossible. Well, unless we wanted to get drenched and freeze our fingers and toes off, which we didn’t.

Jambalaya (8)

On top of the weather, we also woke up Saturday in a bit of a haze from Friday night’s Halloween shenanigans (worth it) and sacrificed actual productivity for egg sandwiches and re-watching movies on HBO (also worth it).

Halloween

Can you guess what we’re dressed as?

But we finally put on our rain coats and begrudgingly left Madison behind to head to the Farmer’s Market’s last outdoor market of the season. I almost can’t believe we’re already making the transition to the winter market, but then again, it snowed on Sunday, so nothing really surprises me anymore.

It was raining, it was cold, and Mike had just found out that a show we bought tickets to see that night had been cancelled, so the day really wasn’t shaping up very well… until we found chorizo.

Let me tell you – chorizo has some serious mood-improving qualities. With our night suddenly wide open, the promise of a chorizo-filled dinner was the answer to turning a fairly crappy day into an actually pretty OK one. We scuttled around from market tent to market tent, buying up all different kinds of veggies to put in our chorizo stew – just a germ of an idea so far but quickly shaping into something great.

Jambalaya (13)          Jambalaya (14)

A few mildly productive hours later, we were back home, prepping our rainy day chorizo stew. Mike wanted it to be like a jambalaya, so we gave it just enough kick to have that Louisiana Creole flavor. He was head over heels for the chorizo, and I was excited for the return of tri-color carrots into my life. A perfect match.

What You Need:

  • About 6 carrots, peeled and sliced into 1/2-inch rounds
  • 4-5 medium potatoes (any kind is fine) cut into cubes
  • 4-5 large tomatoes
  • 1 tbsp olive oil + 1 tsp olive oil
  • 1 large or 3 small garlic cloves, minced
  • 1/2 yellow onion, sliced
  • 3 small-medium bell peppers, cut into small slices
  • 1 cup chives, chopped
  • 1 jalapeno, finely chopped
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp ground cayenne pepper
  • 1/2 tsp salt
  • 1 tsp ground pepper
  • 3 large chorizo sausage links, sliced into small rounds
  • 1 cup rice cooked according to package directions

What You Do:

Because the potatoes and carrots will take longer to cook, start these first. Fill a 5-quart pasta pot about halfway with water and bring to a boil. Add the potatoes and carrots, and boil until both are soft. Don’t overcook these as you will be adding them to a hot sauce at the end.

While the potatoes and carrots are cooking, start your tomato sauce. The best thing about this dish is the spicy tomato sauce, which is easy to make by quartering your tomatoes and gently pulsing them in a food processor until they have formed a chunky sauce.

Jambalaya (16)

Pour the sauce into a wok or large skillet and heat on low-medium.

Make your rice, and keep it warm until the meal is complete. This dish is great over a bed of rice, but you can eliminate the extra carbs if you want and it will still deliver.

In another pan, heat a tablespoon of oil on low-medium heat and add your sausage. Let them simmer and flip with the bottom sides are browned.

Jambalaya (3)

Also in another pan, on low-medium heat, heat a teaspoon of olive oil and add the garlic and onion and cook until the onions are translucent and soft.

Add the bell peppers, chives and the jalapeno and cook, stirring occasionally, until soft. When they’re ready, add them to the tomato sauce and stir well.

Jambalaya (17)

Strain the potatoes and carrots when ready and add those to the tomato sauce.

Also add the sausage, careful to leave behind any oil or juices left in the pan.

Then, add your spices, and stir well, bringing to a slight boil.

Jambalaya (18)

Leave the entire jambalaya stew on the stove to, well, stew, for about 10 minutes before serving, just to make sure all the flavors can interact.

Serve over a bed of rice.

Pro Tip: Jambalaya is traditionally a spicy surf and turf dish, so this could be great (and authentic instead of imitation) with shrimp, mussels and/or scallops as well. The great thing about this dish is being able to make the sauce as spicy or as mild as you would like, so feel free to mess around with the ingredients and do frequent taste testing! 🙂

Jambalaya (6)

Vegetable Saute with Kale and Corn Pesto

Potato and Pesto Pics (9)

Everyone likes to talk about how pretty fall is and how awesome the leaves are, yada yada yada. Can we chat for a second about how EVERYONE IS SICK?

I can count the number of days I’ve felt healthy since the end of summer on one hand at this point. I feel as though every time I turn around, someone is sneezing or coughing, and two days later, so am I. It obviously doesn’t help that one day it’ll be 85 degrees out and the next day it’ll be 40.

As someone who is first to brag about how infrequently I get sick, I’ve certainly had to check myself this time around. Is anyone else experiencing this? If you are, please do not come near me.

Potato and Pesto Pics (11)To cater to my tissue-cough-drop-Robitussin dependency, I embarked on this meal with full intentions of completely mailing it in. I should know better though, that the way to truly mail it in is to either do nothing so Mike ends up taking care of dinner, or to just make pasta.

Well I didn’t. This is the result of more time in the kitchen than I intended.

What You Need for the Vegetable Dish:

  • 1 cup dry Jasmine or rice of choice, cooked according to package directions
  • 5 plum tomatoes or large cherry tomatoes.
  • 1/4 lb green beans, sliced in half
  • 1 large yellow onion, thinly sliced
  • 1 each: red bell pepper, green bell pepper, yellow bell pepper, sliced into strips
  • 1/4 cup chives, chopped
  • 1 tbsp olive oil

Potato and Pesto Pics (1)          Potato and Pesto Pics (6)

What You Need for the Pesto:

  • 2 cups kale leaves, roughly shredded
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup olive oil
  • The corn from one cob (cooked and cut off) – or about 3/4 cup of cooked corn
  • 1/3 cup walnuts
  • 3 small garlic cloves, minced (about 3 tsp)
  • A pinch of salt and freshly ground pepper

What You Do: Potato and Pesto Pics (12)

Cook the rice according to package directions.

While the rice is cooking, pile your veggies EXCEPT the chives, into a large skillet, cover and slowly heat on low-medium until they are cooked through and the tomatoes have burst and appear pinched.

While the vegetables are cooking, pile your pesto ingredients EXCEPT the oil, into a food processor or blender. Slowly add the oil as the ingredients are mixing together until everything is combined and has formed a loose mixture similar to the consistency of dip.

Scoop out a desired amount of rice, and cover it with the cooked vegetables, adding some of the liquids for flavor.

Top with a dollop of pesto and sprinkle the chives over the pesto. Viola!

Pro Tip: Don’t make this dish if you’re too sick to stand up for more than 5 minutes.

Potato and Pesto Pics (10)