Fried “Rice”

Initially,  it was a challenge moving to grain-free and gluten-free and dairy-free  as an adult, but raising  kids this way has been the real test.

By myself, I am content with meat, veggies, oils, some fruit and nuts, no matter how bland.  But, cooking for the toughest food critics on the planet, my two boys,  has forced me to step my game up.

I have to admit, I have gotten pretty good at baking grain, gluten and dairy free treats.  But, who eats banana bread everyday or chocolate chip cookies?  I wish.  So do the kids.

The challenge has been everyday meals and making our modern day hunter-gatherer lifestyle palatable to little taste buds.

So, last weekend the kids requested pizza, not an everyday meal,  and I was looking for an alternate crust recipe, that did not require 27 eggs and 12 cups of coconut flour.

So, I found a crust using riced cauliflower, full fat organic cheese (yes,that’s no Paleo), and one egg.  I added a couple of tablespoons of coconut flour.  The pizza came out was awesome, not fully paleo, but gluten and grain free.

But the pizza was not the victory.

It was the riced cauliflower.

From there I made ‘Fried Rice’ using the leftover riced cauliflower.

How to Rice Cauliflower (Source Low Carb Examiner):

1- 10 ounce bag frozen cauliflower florets

I use a 2-qt covered dish and microwave the cauliflower (Don’t add water) until it is cooked, 8 minutes.  Allow to cool with lid removed.

Cauliflower can be riced in several ways.

1. Food processor
2. Knife
3. Using a cheese grater
4. Using a ricer

I used the food processor and pulsed it.  Store covered and refrigerated until use.

Note: You can use a head of raw cauliflower to make your riced cauliflower. Just process/rice the head prior to cooking in the microwave.

“Fried Rice”

Ingredients:

• 1- 10 oz bag frozen cauliflower  (organic preferred)
• 1/2 onion, chopped
• 1 clove garlic, minced or 1/2 tsp garlic powder
  

  Fried Riced Cauliflower

• 3 Tablespoons Wheat and Gluten-Free Soy Sauce or to taste
• 3 eggs, beaten (optional)
• Olive Oil
• Cooked Chicken, Beef, Pork, Shrimp, Ham, Turkey, Salmon etc.
  — Any mixture, your choice.

In a wok or large flat skillet, heat enough oil to cover the bottom. Fry minced garlic (or garlic powder) with finely diced  onions for approximately 1 minute. Add grated cauliflower and fry for 4-5 minutes, stirring constantly. Add soy sauce, or any other spices, and pre-cooked cubed meat or baby shrimp. Stir to mix well and brown a bit. Push mixture to one side of pan. Add more oil if necessary and scramble eggs in empty side of pan until done but still moist. Stir eggs into “rice” mix and remove from heat.

This was delicious. The first time I just served it as a side dish.  The boys ate everything, leaving nothing for Dad (Coach Jay).  The second time I added some langoustine tails, it was a hit.  I got a little too ambitious the third time and added a seafood mixture to and it had octopus in it.  Victor wasn’t going for that.

But, all in all it was two thumbs up from the boys.

Jay Jr. said to me last night, “Mom, you are becoming a good cook”.

That made me smile.

Then I started wondering if I could make cereal out of this stuff.  Some coconut milk, cinnamon, some nuts, blueberries …Hmmmm.  I’ll stop while I’m ahead.

Coconut Flour Pancakes

Ingredients:

• 3 Tbs coconut oil

• 3  Tbs coconut milk
• 3 Tbs coconut flour
• 3 eggs (room temp)
• 1 Tbs Agave Nectar (optional)
• 1/4 Tsp baking powder
• 1/4 Tsp vanilla extract
• 1/4 Tsp almond extract
• A pinch of sea salt or kosher salt

In a bowl, add all the wet ingredients and whisk together until well blended.

1. Add the dry ingredients to the wet mixture, and whisk mixture again until well blended and frothy – this will get them even fluffier!
2. Add additional olive or coconut oil or butter to a frying pan on medium to low heat and let warm for a few minutes. Next, pour the batter into small circles in the frying pan without letting the edges of each circle touch. Keep the heat fairly low and let the pancakes heat up slowly and rise – about 3 to 5 minutes.
3. Wait until there are several bubbles appearing on top of the pancake circles and the edges are cooked, and then flip each pancake to cook the other side. This will not take long, so watch them carefully.
4. Serve with fresh or frozen berries

Pistachio Salsa

Pistachio Salsa

Ingredients

• 1/3 cup toasted pistachios
• 1 cup tomatoes, finely diced
• 1 large garlic clove, finely chopped
• 1/3 cup fresh parsley, roughly chopped
• 2 mint leaves, finely chopped
• 1 tbs lemon juice
• Dash ground paprika

Instructions
Combine all ingredients in a bowl and mix together well.

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