Hey guys! I’ve been testing some healthier recipes that I’ve found in books and online. Today’s experiment was cauliflower rice! I hate cauliflower, but this actually had a nice taste 😁😁😋
1 large head fresh cauliflower (about 2-3 pounds)
2-3 tablespoons ghee (for cooking & flavoring) *you can also try butter or flavored coconut oil*
1/2 medium onion, diced (about 1/2 cup)
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon Aleppo pepper (or crushed red pepper flakes)
zest from 1 lemon (about 1 tablespoon)
2 teaspoons lemon juice (I used 1 1/2 tbsps ♥️ lemon)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
Prep the cauliflower. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in a few batches to avoid overcrowding (which leads to mush).
2. Cook the aromatics. Place 2 teaspoons ghee in a large, nonstick skillet and heat over medium-high, about 3 minutes. Add the onion and cook until it’s translucent, about 5 minutes. Add the garlic and Aleppo pepper and stir-fry until fragrant, about 30 seconds
3. Finish it up. Add 1-2 tablespoons ghee to the pan, along with the cauliflower, lemon zest, lemon juice, salt, and pepper. Stir everything together and sauté until the cauliflower is tender, about 5-7 minutes. Stir in the parsley, try a bite, then add more salt and pepper, if necessary.
MIX IT UP!
Replace the lemon zest & juice with lime and swap in cilantro instead of parsley.
Keep the lemon and replace the parsley with fresh or dried rosemary.
Hey all! I’ve picked the last of my pumpkins today and I was lucky enough to get 13 this year! *I knew 13 wasn’t unlucky 😂*
Our family planted a few types, Big Max, Connecticut, Amish and Ghost 👻 pumpkins. We used the large Big Max pumpkins for carving jack-o’-lanterns and I’m using the Ghost pumpkins for Fall decorations and I’m about to roast the Amish and Connecticut pumpkins and then make puree which I’ll use in pancakes, pies, pumpkin rolls, pastries etc *drool*
So here’s the easiest and shortest recipe ever!
ROASTED PUMPKIN PUREE
1. Wash and dry the pumpkin ( The smaller pumpkins are a bit sweeter)
2. Stab repeatedly *I had too much fun 😂*
3. Put pumpkin in a glass baking dish or tray and bake at 350F for about 45-60 mins or until fork tender.
4. Let cool, cut in half, scrape the seeds and guts out and then puree the flesh in a food processor/blender. That’s it! Super easy and so much better than the canned puree and it also freezes well. I like to store 2 cups of puree in each freezer storage bag, so when I need it I know exactly how much is in there.
It’s almost Spring time in California! Hoooraaayyyy * yes I know, I know, all we ever have is blue skies and sunshine*. So that means I can start clearing my garden of weeds and old plants and getting it ready for tilling and supplements!
A couple months before spring, I start saving my eggshells. I rinse, dry and crush them and then sprinkle the shells all over my garden to provide calcium and also to cut the bellies of any slugs who dare to enter! * Xena Warrior Princess Music*
My kids are always ready to dig in my garden, so they were very excited to help mommy pick the last of her giant lettuce! I also picked some herbs for my secret Caribbean Green Seasoning SHHHHH!