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 coconut oil (for cooking & flavoring) *you can also try lemon or garlic infused coconut oil or butter or ghee*
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 coconut oil 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 coconut oil 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! We experimented with crepes this morning because we’re getting bored with scrambled eggs. It was easy and pretty quick to throw together. I paired it with a fresh mixed berry compote and all was well at the breakfast table again 😂😋😋
1 cup flour
1 1/2 tbsps sugar
1/4 tsp coarse salt
3 tbsps butter (melted)
1 1/2 cups milk
1. Put all ingredients in a blender for about 30 secs until smooth and bubbles appear on top
2. Let the batter sit for about 15 mins, then warm a 12″ pan over medium/low heat.
3. Add a little butter to the pan and pour about 1/3 cup of batter into the pan and swirl till it reaches the edges
4. Cook for 2-3 mins then gently flip and cook for another minute.
5. Roll the crepe onto a plate and serve with your favorite toppings.
Here we have my favorite Indian sweet with a Caribbean twist, goolab jamoon. The fragrant, rich dough is heavenly. It’s the second sweet that I learned make from my mama *grandmother*. Now I’ve visited a couple Indian restaurants in the US and whenever I order the goolab jamoon I get something totally different! It’s these round balls soaked in syrup. Which leads me to believe that the recipe must have changed on its way to the Caribbean from India.
Nevertheless both are deliciously sweet and I can easily eat them all in one sitting 😂😂
1 cup butter
4 cups flour
1 tsp ground cardamom
1/2 cup powdered milk
1 can condensed milk
1/2 cup evaporated milk
1 cup oil for frying
2 cups white sugar
1 tsp grated ginger
4 cups water
1. Rub butter into the flour, cardamom and powdered milk until crumbly
2. Add the other milks to the flour and knead lightly to combine. * Or use a food processor with dough blade*
3. Form almond shapes about 2 inches long and deep fry until golden brown
4. Boil sugar, ginger and water to a thick syrup (it should spin a thread when the spoon is raised)
5. Pour syrup over the fried goolab jamoon and stir continuously until the sugar crystallizes .
I’m backkkkk!!! Sorry I’ve been away so long, but life sometimes gets in the way. I’ve missed my followers and I’m excited to get back into all things food! So let’s start with this yummy Alfredo Sauce recipe I found today on food.com, I’ve adjusted it to suit my taste. You have to try this super creamy sauce soon! Pair it with some blackened or spicy grilled chicken or shrimp and you’re golden!
16 ounces linguine
4 cloves garlic chopped finely
1 1⁄2 pints heavy cream
1⁄2 cup butter
3 tablespoons cream cheese
1⁄2 teaspoon garlic powder
1⁄2 cup grated parmesan cheese
salt and pepper
1. Cook pasta according to package directions, drain and set aside.
1. Put butter in large saucepan on medium heat, add chopped garlic and cook for about 30 secs, add cream cheese, let melt, stir in 1 pint of heavy cream.
2. Let simmer for 5 minutes, stirring frequently.
3. Slowly stir in the parmesan cheese, about 1/4 cup at a time.
4. Add garlic powder, salt and pepper if desired. Simmer for about 15 minutes on low heat, stirring frequently.
5. If sauce seems to be really thick then slowly stir in the rest of heavy cream.
6. Toss pasta with sauce, garnish with freshly grated parmesan cheese
NOTE : I love using fresh broccoli, so I sautéed about 4 cups of broccoli in a little butter with 4 cloves chopped garlic, red pepper flakes and a little sea salt. Then I added it to the sauce.
Au gratin potatoes is an easy dish that goes with almost anything! The ingredients are cheap and you probably already have them in your pantry or fridge! This is a slightly lightened version *so I can eat a little more of it yay me!*. Give this a try if you’re bored of the same old mashed potato as a side every week. *I still love you mashed potatoes, you complete me!* 💕
I’ve realised that inviting people over and telling me 20 minutes before they arrive is a genetic trait of my husband and it’s now presenting itself in my son *slaps forehead* *mutters curses*
Yesterday I had to come up with a very quick dinner and a treat for his little friends. Baking a cake or cookies would take too long, jello takes forever to set and pie takes even longer than forever. As I stood there staring into my pantry I noticed a box of rice krispies in the corner! EUREKA! Rice krispy treats! Quick, easy and done in less than 10 minutes, perfect!
I fancied it up a little with some left over Reese’s Pieces from Easter * Ok ok I keep a secret stash in my underwear draw because that’s the only place none of my kids or the hubs would look in 😀 You can try adding sprinkles, m&m’s, or whatever you have on hand….well….maybe not sardines.
Here’s my quick recipe!
4 tbsp butter
16 oz mini marshmellows
1 tsp vanilla
6 cups rice krispies ( rice cereal)
reese’s pieces or m&m’s or chocolate chips for toppings
Melt butter over medium heat.
Add marshmellows and stir frequently until melted.
Add vanilla and stir.
Pour in rice krispies and a handful of chocolate chips and stir well.
Remove from heat and pour into a pan and let cool a little.
Spray hands with cooking spray or a little oil (this keeps it from sticking to your skin) and press until flat and smooth.
Add more toppings on top and press in! Easy peasy!
1 teaspoon ground cinnamon ( i use 2 tsps because i live on the edge)
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
1⁄4 cup packed brown sugar
extra brown sugar for sprinkling
Combine first 9 ingredients in a bowl. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray or you can use individual ramekins. Sprinkle extra brown sugar evenly over top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes).