I Cooked It: Goop’s Cauliflower Rice

Goop’s Tasty Little Number From Dr. Will Cole’s cooked book, Ketotarian

isostilo is focused on healthy eating and a retail detox this week ( don’t worry, I am always hunting for stylish finds to pass along).  I will be sharing more recipes that capture my taste buds and hopefully yours too.  If you are clean eating and detoxing this month, you will be delighted with this recipe.  I am not a detoxer but respect those that have that level of commitment.  I really try to eat and cook healthy dishes 80% of the time.  I would have no problem being a vegetarian (with the occasional burger) but not so much my family.  Salads get tiresome and unsatisfying in the winter but warm rice bowls on the hand are a wonderful replacement.  

Coconut Veggie Stir-Fry with Cauliflower Rice is a happy, warm, loving bowl that is good for your mind and body.  It is a grain free, diary free, healthy, tasty, flavorful, fast cooking dish that is totally satisfying in a comfort food kind of way.  I found this delicious plant-based recipe on the Goop website.  I am a little late on the cauliflower rice trend really only because I thought it would be a pain in the butt to prepare.  Embarrassed to say it is a two second pulse in the food processor!  The prep is minimal on this dish and the sauce is easy peasy.  The sauce makes this dish a winner!  Flavor to me is everything!  A healthy dish makes me excited!  Prep and cook time under 20 minutes makes this mid week friendly!      

You will actually feel full with this dish if it is your main meal.  I can  recommend sliced tenderloin as a perfect paring if you are not restricting your diet.  I have meat lovers in my house so too many vegetarian meals in a week receives a bit of a protest hence the tenderloin.  It’s all good when you balance it out!  

Recipe below is from Goop‘s website. 

SERVES 2

3 cups fresh cauliflower florets

2 cups fresh broccoli florets

5 small pattypan squash, trimmed and quartered

2 tablespoons toasted sesame oil

⅓ cup thinly slivered red onion

2 teaspoons grated fresh ginger

1 clove garlic, minced

¾ cup full-fat coconut milk

1 tablespoon liquid aminos

1 tablespoon cider vinegar

½ teaspoon coarse salt

¼ teaspoon freshly ground black pepper

2 tablespoons refined coconut oil

¼ cup unsweetened large coconut flakes, toasted

2 tablespoons snipped fresh cilantro

1. Place the cauliflower in the container of a food processor. Cover and pulse until the cauliflower is finely chopped (about the size of rice). Set aside.

2. In a large wok, stir-fry the broccoli and squash in the sesame oil over medium-high heat for 4 to 5 minutes, or until the vegetables are crisp-tender. Reduce the heat to medium if the vegetables brown too quickly. Add the onion and stir-fry for 2 minutes more. Transfer the vegetables to a bowl; cover to keep warm.

3. To the same wok, add the ginger and garlic. Cook and stir over medium-low heat for 30 seconds. Carefully add the coconut milk, liquid aminos, vinegar, ¼ teaspoon salt, and ⅛ teaspoon pepper. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 5 minutes, or until the sauce is slightly thickened.

4. Meanwhile, in a large skillet heat, the coconut oil over medium heat. Add the cauliflower rice, the remaining ¼ teaspoon salt, and the remaining ⅛ teaspoon pepper. Cook, stirring frequently, for 3 to 5 minutes, or until the cauliflower is just tender and starting to brown.

5. Return the vegetables to the wok. Cook and stir for 1 minute to heat through. Spoon the cauliflower rice evenly onto two serving plates. Top with the broccoli mixture and sauce. Sprinkle with the coconut and cilantro.

Happy cooking and add some spice to this one!  

Serving Up A Smitten Kitchen Dish

Made it!  Loved it!  You should too! 

I am a visual person, so no surprise this yummy looking bowl caught my attention with its golden soft egg and colorful thinly sliced veggies.  Smitten Kitchen’s Crispy Rice and Egg Bowl with a ginger-scallion dressing is a delightful mid-week winner.  It’s a belly warming dish full of flavor, made with simple ingredients, and is quick and easy. 

FYI I doubled the short grain brown rice, sautéed garlic with the fried rice, and topped off the bowls with sliced avocado for an extra creamy finish.  Extra hot sauce is standard in our house!  Maybe roasted sweet potatoes next time around or whatever else may be in the crisper.  See the recipe below or read about it for more helpful tips on SK.  (image from SK)

 

Crispy Rice and Egg Bowl with Ginger-Scallion Vinaigrette

  • SERVINGS: 4
  •  TIME: 10 MINUTES 
  • SOURCE: SMITTEN KITCHEN
  • 1 1/4 cups minced scallions, both green and white parts (from a 4-ounce bundle)
  • 2 tablespoons minced or finely grated fresh ginger
  • Neutral oil (such as grapeseed, safflower, or sunflower)
  • 1/4 cup sherry or rice wine vinegar
  • Fine sea salt
  • About 1 heaped cup julienned or coarsely grated carrots (from about 8 ounces fresh)
  • 8 ounces small (Persian-style, about 2) cucumbers, thinly sliced
  • 3 cups cooked, cooled rice (my favorite here is short-grain brown or white)
  • 4 eggs
  • Soy sauce or tamari (to serve)
  • Toasted sesame oil (to serve)
  • Sriracha, gochujang or another hot sauce of your choice (to serve)

Make the vinaigrette: Mix scallions, ginger, 1/4 cup oil and sherry or rice wine vinegar in a bowl. Season with salt (I use about 1/2 teaspoon fine sea salt). Set aside.

Crisp your rice: Heat a large frying pan over medium high. Add 1 to 2 tablespoons oil; you’ll want to coat the bottom with a thin layer of oil all over. Nonstick pan (as I used) are more forgiving here, so you can use the lower amount. Heat the oil until it’s hot, another minute, then scatter half the rice over the surface; it’s okay if small clusters remain. Season lightly with salt and do not touch it. In 3 to 5 minutes, the underside will become golden brown and crisp. Use a spatula to flip it in sections then fry on the other side until it is also crisp. Divide between two bowls and repeat with remaining rice, dividing it between two remaining bowls.

Crisp your egg: If there isn’t enough oil left in the pan (you want a thin layer), add another splash and heat this on high heat. Add eggs one at a time and season lightly with salt and pepper. Cook until brown, lacy, and crisp underneath, and the whites are opaque, bubbly and dramatic and the edges are brown. You can spoon some oil from the pan over the egg whites to help them cook faster. Place one egg on each bowl of rice.

Assemble bowls: Arrange some cucumbers and carrots to each bowl. Spoon 2 tablespoons vinaigrette onto each bowls. Drizzle each egg with a half-teaspoon of tamari and toasted sesame oil, letting it roll onto the other ingredients, plus hot sauce to taste. Eat immediately. Repeat frequently.

Do ahead: The dressing will keep for 5 to 6 days in the fridge; the chopped vegetables will keep for 3 to 4.

Mid Week Dinner With Scallion Turkey Meatballs

Scallion Meatballs With Soy-Ginger Sauce

Smitten Kitchen always makes my evenings a little easier in the kitchen.  It is my go to sight for tasty easy peasy recipes.  I should mention quick recipes are the ones I seek out for mid-week options (who doesn’t?).  I have been making SK’s scallion meatballs with soy-ginger glaze for the past few years.  They are one of my low prep dinner favorites that are healthy, tasty, and a crowd pleaser.  Even picky eaters can’t resist these yummy little nuggets.  They are meant to be appetizers but I serve them over a bowl of brown rice with a side of roasted broccoli or baked sweet potato.  I should also mention I don’t get too caught up with a perfect shape when I am forming them.  Sometimes they are more like small patties.  The turkey mixture is pretty soft.  Wear food grade gloves then wet your hands with water (so the turkey doesn’t stick to the gloves) to make the meatballs before placing them in the skillet.  (sometimes brown each side and then let them finish off cooking in the oven on a low temp around 300.)

isostilo in the kitchen
Meatballs and sauce can be made ahead to save time! You could do the same with rice and veggie.

Smitten Kitchen Scallion Meatballs With Soy-Ginger, you won’t be disappointed.  Dinner is served and you can thank me later.

(top image from SK, bottom image with the imperfect meatballs are from isostilo:)

Fruit Lovers Only

The season for fresh juicy peaches and vibrant berries is here. Last weekend, the peaches and berries were on full display at the farmers market.  I am already regretting not buying more of them.   The season is short and you must take advantage of your local farmer’s bounty.  Pick them yourself if you have the time.  Such a wonderful summer activity.  I have found two different ways to enjoy these summer delights from epicurious that if times allows, I will give a go.  Otherwise, I will add them to my greek yogurt or enjoy them one bite at a time while lounging on deck.

Peach Salad, Blueberry and Corn Crisp from epicurious.  And if you are really up for enjoying some peaches long after the season then this jam looks damn tasty (maybe it is the bourbon that caught my attention).

Pesto Perfect

Pan Seared Salmon With Spinach Basil Sauce

Came home from the farmers market with a bounty of fresh basil and salmon.  I did a quick surf on the web and found this lovely recipe from Whole and Heavenly Oven for pan seared salmon with spinach basil pesto sauce.  Pesto is one of those easy peasy dishes to whip up quickly.  The vibrant green sauce has just a few ingredients and boy is it good.  It is so summer!  I did a hybrid of Whole and Heavenly Oven’s  recipe with my favorite pesto recipe from Silver Palate (sorry but it is so damn good!).  I wanted to insure that I would have extra sauce to enjoy throughout the week.

At the end I did 1 cup basil, 1 cup spinach, 1/2 cup of toasted pine nuts, 3 garlic cloves, lemon instead of lime, 1 cup of olive oil, 1 cup fresh parmesan, and salt and pepper.  Pesto is one of dishes that you can play with by adding a little more or a little less of any of the ingredients and you will be enjoying it by the spoonfuls!  Happy cooking!

image from Whole and Heavenly Oven

Irresistible With Every Bite For A Sweet Weekend

A hot summer day doesn’t really have you wanting to turn on your oven.  But these yummy chocolate chip cookies from Smitten Kitchen will have you running to the grocery store for the chocolate chips and turning on the oven.  Perfect when you need a little something sweet to accompany that cold glass of lemonade.  Here is a recipe to keep in your back pocket for those days when your sweet tooth kicks in.  Of course everyone has the basic Toll House recipe but this SK recipe really seems to take them up a notch.  My 11-year-old who was looking for an activity had fun making them and is a huge fan.  What more can you ask for?!  Happy baking!  Happy Weekend!

Personally I would add a little less chocolate chips (we used Ghirardelli semi-sweet) to the recipe otherwise perfection! image and recipe from  Smitten Kitchen

Light Bites and Sips For Summer Nights

Le-Grand-Aioli-Classic French Dish

Summer Cocktail

The Fixings For A Cocktail

Always searching for entertaining dishes that can be made ahead for those hot summer nights.  Pick up your fresh produce from your local farm stand to serve up the rainbow.  Being able to have friends over with little effort is the goal but in all honesty nothing goes without effort and some prep.  Here is a fab classic French platter that I will be giving a go to share with friends.  Bring this lovely platter to any summer gathering for something to noche on. Try Goop’s Green Goddess dressing for a healthy alternative to the aioli.    I also stumbled across a bright and light cocktail that can be sipped all summer long. Hydrating with watermelon sounds pretty perfect to me.  I am also sharing a lovely list of 30 Rose`s to enjoy from Food & Wine.  Time to trade in the red for all those lovely shades of pink.  Cheers to summer!

images @ Food 52 and Epicurious