Cauliflower Rice Recipe

Cauliflower Rice South West Style

Southwestern Cauliflower Rice

Ingredients:

1 head Cauliflower
1 tablespoon Olive Oil
1 small onion (finely chopped)
1 onion caramelized  (see instructions below)
2 garlic cloves (minced)
2 Tbsp. garlic powder
1 jalapeno (finely chopped) if desired
10 small cherry tomatoes
1 diced bell peppers
1 tsp. cumin powder
1 TBSP cilantro (chopped fine)
3 Tbsp. of butter or ghee
½ tsp. parsley chopped
½ cup vegetable broth
1 tsp. salt preferably Celtic Sea salt- coarse
1 tsp. Himalayan salt
1 cup frozen peas
1 Tbsp. Harrissa (sweet Tunisian pepper condiment)
½ cup of Chimichurri or Salsa Verde

Directions:

Roast the cauliflower in oven at 375 for 1 hour and 15 minutes too medium browned with olive oil, 1 tsp. of each: salt and garlic powder.
It is best to layer seasonings.

Meanwhile, begin to caramelize onions. (see below)

Leave in hot oven for a few hours. Best to cook in oven day before.  Then chill the cauliflower in fridge.

Begin to sauté, in 2 Tbsp. Ghee, cook the onions, cherry tomatoes and red bell pepper. Add jalapeno. Cook until veggies are soft about 10 minutes over medium heat.

Sauteed Onions & Tomatos 

While this is sautéing. Pulse in food processor. (Do not hold the button down or rice will become over processed.) Remember we are making cauliflower into rice size pellets. So add cauliflower into food processor. Season with garlic powder and salt.

How to make Cauliflower Rice Homemade Cauliflower Rice

Assembling the Rice and Veggies:

When vegetables are sautéed, Add 1 more Tbls. of ghee and the cauliflower rice.

Add the cumin, garlic powder and salt, oregano. Salsa verde and Harissa. Finally add the vegetable broth, the salt and garlic powder, peas, cilantro and parsley.

This is the most flavorful way to eat rice and get nutritional value to your family and friends with out them even knowing they are eating Cauliflower! Amazing dish to discover. Stay tuned for more variations on this recipe.

Caramelize Onions Ingredients:

1 large onion diced
3 Tbsp. olive oil
1 Tbsp. garlic powder
1 tsp kosher salt
¼ cup Sherry or Marsala wine

Caramelizing Onions Directions:

First begin by caramelizing 1 large diced onion. Add oil to saute pan and heat well. Then add onions, sea salt, ? garlic powder and cook over medium heat for approx. 10 to 15 minutes. When well browned, add ¼ cup of Sherry wine and ?simmer for approx. 3 minutes longer to absorb the Sherry flavor.  Cool off onion mixture.

Onions can be stored in fridge for a few days.

curried-cauliflower

Curry Cauliflower w/Raisins & Pecans

Whole Head Of Roasted Cauliflower.

Ingredients:

1 head of cauliflower (approx. 2 pounds)
1 Tbsp. extra-virgin olive oil
1 cup water

Dressing:
1 ½ tsp. curry powder
½ tsp. cayenne pepper
1/2 cup of organic Mayonnaise
1 1/2 tsp. Celtic sea salt
1 tsp. garlic powder
1 carrot shredded
1 stalk celery diced fine
½ medium onion finely diced
1 Tbsp. Honey
1 cup pecans
½ cup raisins dark

Instructions:

Preheat oven to 425 degrees F.
In a small roasting pan place entire cauliflower in oven with water at bottom of pan. Drizzled with olive oil and 1/2 tsp salt. Cook for 35  minutes. Chill cauliflower in fridge.
Cut the cauliflower into bite-sized pieces or medium florets. Toss the cauliflower in a large bowl with 1/2 curry powder and salt.
Mix dressing on side:
In a separate bowl mix mayonnaise, salt, garlic powder, shredded carrots, celery, onions, raisins and pecans until well blended. Pour over chilled cauliflower.  Garnish with cherry tomatoes or other complimentary vegetables of choice.

 

There is no need to disassemble or cut any cauliflower   or even squash before it is cooked. Just add the whole squash or cauliflower in the oven, cook for ½ hour to an hour, and “cut later,” philosophy.

After cooking it is so much easier to cut cauliflower into florets,  given the softness.

This recipe is a great alternative to any fall meal and can be the main attraction on your Thanksgiving table.   The nuts and raisins gives this a hint of sweetness and autumn.

Roasting cauliflower gives an added texture and “nuttiness” to this vegetable. No longer is it necessary to boil cauliflower. Roasting it gives us so many more options.

Cauliflower in all its glory takes on the flavor of it’s spices and condiments making this one of the most versatile vegetable at any meal.

Happy Spicy Condiment Cooking!

jimmy-nardello-peppers

Red Caramelized Peppers

Red Jimmy Nardello Peppers

Jimmy Nardello are the greatest pepper find of the season These peppers  are super sweet. Plus as you roast them in the oven they get sweeter to the point of caramelization. Peppers do not require peeling after the roasting process as many other peppers do. This makes them my favorite pepper. Look for heirloom sweet red Jimmy Nardello peppers right now at your local Farmers’ Market.  Buy as many peppers as you can they are easily stored on your counter as a condiment.

Ingredients:

2 roasting pans
2-3 lbs Jimmy Nardello Peppers
1 Tbsp. coarse sea salt
1 Tbsp. garlic powder

½ cup fruity olive oil
Fresh ground pepper

Instructions:

Preheat over to 350.

Lay peppers in a single layer in both roasting pans.

Pour oil over the peppers. Add salt, garlic powder and black pepper. Cook for exactly one hour and turn oven off.
Leave peppers in the oven for next 5 hours as peppers caramelizes (be sure your oven is off).

Start this simple recipe in the morning and when you get home from work you will have a sweet snack or side dish with your dinner.
Leave on the counter versus storing it in the refrigerator.

healthy-peach-cobbler

Healthy Peach Cobbler

The mixture of pecans with the hazelnut gives the peaches extra added flavor. It is an unusual combination of flavors your taste buds will love.

Ingredients:

8 inch round cast iron pan or oven sauté pan

4 fresh peaches, peeled and sliced
1/3 cup organic Turbinado sugar
1/4 tsp. nutmeg
Dash of kosher salt
1/4 tsp. cinnamon
1/2 tsp. vanilla
1 Tbsp. butter
2 Tbsp.. coconut flour

 roasted-peaches

Crumble Ingredients:
½ tsp. baking powder
2 Tbsp. butter
• 1 cup hazelnut meal flour finely ground (Bob’s Mill, grain free & gluten free)
• 1/2 tsp. kosher salt
• ½ tsp. cinnamon
• 1/2 cup organic Turbinado sugar
• 2 cups chopped pecans, toasted
• Vanilla ice cream to serve over the top

Instructions:

Preheat the over to 425°.

Prepare the peaches by roasting them in the sauté pan and combining the first 7 ingredients.  Roast peaches for 15 minutes in the oven. Meanwhile, prepare the crumble in a food processor by adding the next 8 ingredients and blend in processor for approximately 2 minutes until it is a coarse consistency. Lower temperature of oven to 35o°.  Add crumble to the peach mixture in the oven and bake for another 30 minutes until lightly browned. Serve warm or cold with vanilla ice cream.

This can be prepared a day ahead and baked off while your guests are having dinner.

Health Benefits of Peaches:

Antioxidant Capacity: The peels and the pulp of peaches possess significant antioxidant proper ties. The presence of chlorogenic acid in peaches also contributes to their protective effects. Antioxidants such as lutein, zeaxanthin, and beta-crytoxanthin help in scavenging the oxygen-derived free radicals and protect the body against the harmful effects of various diseases.

Hypokalemia: Peaches contain potassium, which is vital for proper nerve signaling and cellular functioning of the body. The potassium content in peaches also helps in metabolic processes, utilizing carbohydrates, maintaining electrolyte balance, and the regulation of muscular tissues. A lack of potassium in the body can lead to hypokalemia which can affect muscular strength and can cause an irregular heartbeat. Read more…

Roasted Yellow Zucchini with Garlic Aioli

One of the most delicious squashes is this yellow squash. If you are not a fan of vegetables, the way this is prepared will change your mind. The roasted garlic Aioli sauce and the pesto give these vegetable an added boost of flavor.  Enjoy this special preparation as yellow squash is plentiful most of the year.

Ingredients:

3  yellow squash sliced approx 1/4 inch slices
½ large onion sliced thin
¼ tsp coconut oil to coat bottom of roasting pan
1 Tbsp. olive oil 2 Tbl. Roasted Garlic Aioli- Stonewall Kitchen
2 Tbsp. Pesto sauce
1 tsp garlic powder
1 tsp salt
1 tsp ground black pepper
1 tsp oregano

Instructions:

Preheat oven to 400 degrees.

Grease roasting pan with coconut oil.

Add yellow squash to roasting pan.

Add pesto and garlic sauce, mix with a large spoon until squash is evenly coated.

Season squash with garlic powder, salt, pepper and oregano. Spread out evenly in the roasting pan. Add olive oil over top. Do not toss.

Bake 35 minutes or until it is nicely browned.

Enjoy!!!

Egg in a Basket

“Egg In A Basket”

One of my really great friends came over to show me how to run my new steamer oven. She showed me this great egg recipe. Since then I have been eating my “egg in a basket” for breakfast. I love cooking for people so you know this is my go to for morning guests. I can make this in less than 10 minutes. Everyone loves the presentation of their egg but most of all they love the flavor with the pesto and cheese .

You can pop it in steamer basket, take a shower and have a great breakfast with out the fuss. Great family morning breakfast, make it for your valentine or even for Easter brunch.

Ingredients:

Four 2″ ceramic flan dishes
4 eggs
4 tsp. pesto sauce
4 tsp.  Parmesan  cheese or other cheese (cheddar)
1 Tbsp. butter
1 colander
1 pot that fits the colander with lid
Black pepper to taste

steam with collander

Begin by putting the colander in the pot and filling the bottom with 4 inches of water (enough to barely touch the colander).  Bring to a simmer. While pot is warming, start assembling your egg baskets of love.  Coat each ceramic dish with a little butter (using a paper towel) to prevent egg from sticking.  Add a layer of Parmesan cheese on bottom then add layer of pesto. Next crack the egg into the dish.  Sprinkle pepper. Top with more pesto and a little more Parmesan.

Place in the steam bath colander and cook for exactly 8.5 minutes, cover to keep the eggs slightly loose.  Steam for 9.5 minutes for medium cooked eggs.

healthy-egg-basket

Spriralized zuchinni noodles

Veggie Pasta with Pesto Sauce *Gluten Free*

We all love pasta, especially us Italians!  Pasta is one of my favorite foods in the world.  Most people haven’t tried their pasta with pesto which means their missing out on an amazing flavorful experience. This healthy recipe is a great runner up to a traditional pasta pesto dish.

I decided to make this strictly vegetarian. When I saw the already spiralized noodles at Whole Foods Market staring at me in all it’s colorful grandeur, I knew I had to do something yummy with them. I mean the vibrant orange of the butternut squash, and the green of the zucchini and the orange of the carrots, were calling my name. I knew my pesto pasta was the best way to decorate these vegetables. I hope you love this recipe as much as I do. All the work is done already for you, it’s a matter of assembling these ingredients.

Ingredients:

2 cups of spiralized vegetables
(Spiralized zucchini, carrot and butternut squash  *Whole Foods*)

6 cups water

2 Tbsp. olive oil (divided)

1 tsp. Pistachio Oil or other nut Oil

2 cloves fresh garlic

½ tsp. red crushed pepper flakes

4 Tbsp. pesto sauce (*Whole Foods*)

2 Tbsp. Pignoli nuts

½ cup of organic vegetable broth

1 tsp. salt

1 Tbsp. garlic powder

½ cup shredded Parmesan cheese

½ cup hemp seeds

mixed spiralized vegetables

Directions:

Combine 6 cups of water in a sauce pan with a drop of olive oil and a pinch of salt. When water reaches a rapid boil, add spiralized vegetables for 5 minutes ONLY (just long enough to blanch, be carful not to over cook). Remove, drain and set aside.

pignoli nut recipe

In a large sauté pan add: chopped garlic, red crushed pepper, pignoil nuts & salt, stirring constantly over medium heat for approx. 2 minutes. Make sure the garlic only slightly toasts. Add cooked spiralized vegetable. Toss for 2 minutes to blend all the oil flavors with the vegetable “pasta”.  Add pistachio oil. Stir for 1 minute longer then add the pesto sauce along with the vegetable broth and let it cook for 4 minutes longer. Stir in the Parmesan cheese and finish it off with a topping of hemp seeds. These add a nice texture.

healthy veggie pasta with pesto sauce

ENJOY!

Paleonola Muffins

Paleonola Morning Muffins *Gluten Free*

These gluten free, Paleo muffins make a great breakfast on the go. They are moist and delicious with no sugar added, making them low carb. and glycemic index friendly.

Ingredients:

1 bag paleonola maple pancake granola -10 oz.
Approx 3 cups
1 cup pecans – chopped for topping
1 Tbps. honey

1 Tbps. Ghee melted
1 egg
½ tsp. baking soda
1 tsp. baking powder
½ tsp. vanilla
½ tsp. cinnamon
2 tsp. coconut oil*
? cup coconut milk
¼ cup hemp milk
1 Tbps. honey
2 Tbps. Almond Butter
2 Tbps. Coconut Flour
½ tsp. sea salt
1 Tbps. Maple cream preferably (may substitute maple syrup)
1 cup pecans chopped well topping

Paleonola, Pecans, Maple Cream Paleonola

Topping Ingredients:

½ cup pecans chopped well (substitute walnuts)
1 Tbsp. honey

Makes 6 to 8 muffins.

Directions:

Preheat oven to 350 degrees. In a medium sauce pan, over medium-low heat melt ghee. In a food processor add all the ingredients starting with the Paleonola and including only 1 Tbsp. of the melted ghee. Using a paper towel, rub the inside of the muffin pan with the rest of the ghee from the saucepan. Spoon the muffin mixture into muffin pan ¾ way to top.  After filling the muffin pan, sprinkle the pecans on the top with a touch of honey or maple cream on top. Bake in oven for 20 minutes. After 20 minutes turn off oven and leave muffins in for 10 minutes longer.

Paleonola Muffins Gluten Sugar Free

My favorite new breakfast item. Totally gluten free. Doesn’t taste healthy but it is! In fact these muffins are very low in sugar and carbs, no one will know you did not use flour or sugar. Sweet and flavorful. Paleonola is a fantastic new item that is a great snack on it’s own.

One stop Paleo shop resource >> Purchase Paleonola
Paleonola Nutritional Facts

Roxbury Pure Maple Cream >> Purchase

Copyright: Cookingmadeizzy

caliente chili chicken wings recipe

Caliente Chili Chicken Wings *SUPER BOWL FAVORITE*

Ingredients:
3 lbs. mini chicken drummers n wings

3 Tbsp. Hot Chili Garlic Sauce (Vietnamese)
1/4 cup Sriracha hot chili sauce
1/2 cup Sweet Chili Sauce – Mae Plow
1/2 cup sherry or vermouth
2 Tbsp. cider vinegar
2 Tbsp. garlic powder
2 Tbsp. honey
1/2 tsp sea salt sea
1 roasting pan

Directions:

Run chicken drummers n wings under cold water.
Rinse well. Dry off with paper towels.

Combine chicken, 1 Tbsp. garlic powder, salt and honey. Bake at 450 degrees for approx 1 hour.

After roasting chicken for one hour chicken it should have a light brown glaze over them.
Take out of oven and immediately pour sherry over the chicken. (Chicken will absorb the flavor of the sherry)

Marinade Ingredients:

3 Tbsp. Hot Chili Garlic Sauce
1/4 cup Sriracha hot chili sauce
1/2 cup Sweet Chili Sauce
2 Tbsp. cider vinegar
1 Tbsp. garlic powder

Marinade Directions:

Mix all ingredients in a bowl. Pour mixture over chicken wings; bake at 400 degrees for approx 1/2 hour.

Wings can be served either warm or cold. If you prefer them not as spicy, DO NOT use the hot spicy Sriracha sauce (use mild) and replace Hot Chili Garlic Sauce with regular Chili Garlic Sauce. The flavors will be the same but less intense heat.

Share you comments below if you plan to make these for the upcoming Super Bowl! Let us know how your party guests like these amazing wings!

Gluten Free Healthy Apple Pie Recipe

Gluten Free Apple Nut Pie

As the Thanksgiving and Christmas holidays are approaching, I wanted to share this deliciously, easy apple pie recipe as you start entertaining guests or attending parties.  This will become your signature dessert that everyone will request. There is an abundance of apples in the markets right now. Here are just some of my favorites: Honeycrisp, Gala and Braeburn.

Ingredients:

 9 inch Spring Form pan

9 Inch Spring Form Pan

Pecan crust:
1 cup pecans
½ cup hazelnuts
½ cup walnuts
Dash sea salt
1 tsp organic raw sugar
Dash salt
Dash cinnamon
3 tablespoons melted Ghee

Apple filling:
5 apples cored and sliced organic
(Honeycrisp , Gala and Braeburn)
1 tsp. Madagascar pure vanilla
2 tsp hemp seeds
2 Tbsp. raw honey
¼ organic maple syrup
1 tsp cinnamon
1 Tbsp. of organic sunflower butter(I <3 “Once Again”)
½ tsp lemon zest
Juice of ½ lemon
1 Tbsp. coconut flour
1 Tbsp. coconut  sugar

Directions:
Make crust by combining all pecan crust ingredients in food processor. Spread evenly on bottom of spring form pan. Bake at 350 for 20 minutes.

Pecan Crust Pecan Crust Spring Pan Baked Pecan Crust

Meanwhile:
Place slice apples in a bowl. Squeeze lemon juice over apples. Add remaining ingredients.
Allow apples to marinate for 15 minutes while you make crumble topping.

Peeled Apple Sliced Apples

Almond Walnut and Hemp Seed Crumble:
1/2 cup walnuts
1 cup hemp seeds
½ cup almonds
3 Tbsp. Ghee melted
1 Tbsp. Pure organic cane sugar
1 Tbsp. coconut flour
Dash of salt

Blend all ingredients for crumble in food processor.

Walnuts Walnut Crumble

Assembly:
Layer apples on baked pecan crust. Add crumble topping. Bake for 1 hour at 350 degrees. Let it cool for at least 30 minutes. The longer it sits the more the flavors infuse.

 Gluten Free Healthy Apple Pie Recipe

Did you know?

According to medical journals Apples help ward of diabetes and dementia in addition to breast cancer.
Learn more >>