Tag Archives: cauliflower

Coliflor Con Pollo

22 Nov

Greetings, friends!  I’ve been AWOL for awhile- just so busy!  Happy changes are a-comin my way, though… I have a new job and don’t even have to leave Pittsburgh, which I really thought was going to happen for a minute there! 🙂

Just a quick announcement… I’ll be taking this blog in a new direction- I’m not making videos anymore.  Well, not often, unless there’s something that’s really technique-heavy.  To be honest, the time and planning that goes into creating and posting videos is just not jiving with my life right now and I don’t feel they’re absolutely necessary.  I’m going to continue with the recipes and photos –> fingers crossed for a new camera for Christmas!

Oh, and, I came across Christopher Boffoli’s portfolio while looking for tips on how to take better food photos.  It’s totally whimsical and absurd and I love it.

On to my Nom-Tastic recipe of the week!  ‘Cause I know you’re going to have tons of leftover turkey!  This is a great way to use up leftovers of all sorts- ham is essential- mine was pulled from the freezer while making room for some cowshare! I wish I could give credit for this recipe- I pulled the original (with rice) from some foodie site and passed it to my mom before trying it myself.  She froze some for me (it freezes well) and it was really good, so I tried it myself.

Coliflor Con Pollo

  • 1 recipe cauliflower rice (or what you have on hand!) – or 3 c. leftover rice
  • 3 c cooked chicken (or leftover turkey), shredded or cut into chunks
  • 1 c frozen peas
  • 1 c chopped ham (or 3/4 c chopped bacon, fried and crumbled)
  • 2 T butter or bacon fat
  • 1 onion, chopped
  • 1/2 tsp salt
  • 1/2 tsp saffron (optional)
  • 2 green onions, chopped
  • 1 large tomato, chopped and drained
  • 2 c cheddar cheese, grated
  • 8-10 green olives, sliced

METHOD:

Heat 2 T of butter (or bacon fat if you are using bacon) in a large skillet. Add the diced onion, and once it begins to soften add the saffron and salt and stir thoroughly.

Transfer to a large bowl and combine with the cauliflower, peas, ham, green onion, chopped tomato, and chicken pieces.

Pour mixture into a 9 x 13 Pyrex baking dish.  Cover with the grated cheese and olives and bake for 25-30 minutes, until it is heated through and the cheese is
bubbling.

Broccoli, Cauliflower, and Bacon Salad

29 Jun

I meant to post this last week, I really did, but better late than never, and just in time for the 4th!

I made this “salad” for our Fathers’ Day cookout- it’s an old family recipe and my dad’s favorite vegetable-delivery method.  I say “salad” for lack of a better word – it’s a salad in the way that potato salad is a salad.  It’s smothered in mayo and bacon and absolutely delicious, plus, it can and should be made ahead- it’s 5000x better if it sits for a day and 9034839834x better if it sits for two.

Broccoli, Cauliflower, and Bacon Salad
Raspberry & Coconut

Ingredients:
1 head broccoli, chopped into bite-sized pieces
1 head cauliflower, chopped onto bite-sized pieces
1/2 – 1 package cooked, crumbled bacon
1 c. homemade mayo
1/2 c. chopped green onions
1/2 c. parmesan cheese
1 T. apple cider vinegar

Directions:
Mix mayo, vinegar, and green onions. Toss in broccoli and cauliflower until coated, then mix in bacon. Refrigerate at least 8 hours (it’s better if it sits a day or two), toss, and serve.

Cauliflower “Rice”

9 Jun

My sore throat is gone and my cough is clearing up, but whatever’s been festering inside of me has moved to my sinuses. The freezer is full to the brim with beef and chicken stew, thanks to my mom, who, in true Lutheran fashion, continues to make soup and brew multiple pots of coffee daily, even as temperatures climb into the ‘90s. I love soup but I need more volume to make my tummy happy, so I’m whipping up a batch of cauliflower rice today.

Some carb-phobic genius created this recipe back in the dark ages of Atkins, so I’m not sure to whom I owe credit. Cauliflower rice is a staple in my kitchen and can be used in place of rice in any recipe, as a base for curries, or enjoyed on its own with a pat of butter and some salt and pepper.

Cauliflower Rice
Ingredients:

  • Cauliflower
  • Fat: Lard, butter, ghee, coconut oil, or some mix of these.

Directions:
Grate cauliflower. Preheat skillet over medium-high and add fat to the pan. When fat is melted, spread it around and add the cauliflower. If you need a lot of “rice,” do this in multiple batches- you don’t want to have more than an inch of cauliflower in the pan; it will get soggy. After about a minute, toss the rice to coat it with fat. Let the cauliflower brown, tossing every 4 to 5 minutes. Serve hot.

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