5 Things to Add Riced Cauliflower to & not even notice…

Cauliflower rice is one of my favorite ways to sneak veggies into meals! It easily absorbs flavors of other foods which makes it the perfect versatile veggie for adding in. Below are five dishes that go beyond “cauliflower rice”

Fajita veggies – For taco night you can find me making bell peppers, onions and riced cauliflower for fajitas. Inside a taco, burrito or quesadilla you’ll never know extra veggies snuck their way in. My kids will notoriously pick out and onion or bell pepper but the cauliflower is here to stay!

Pasta Sauce – I love sneaking riced cauliflower into red sauce that I use for pastas or lasagnas! My kids never notice because the flavor of the meat sauce sauce is front and center.

Protein Shakes – This might sound weird but instead of adding ice to your protein shake, add 1/2 cup of frozen riced cauliflower. It adds a creamier consistency to your shake, plus you’re getting a serving of veggies!

Chili – a dish like chili is SO flavorful by itself it makes adding riced cauliflower easy! These are chili stuffed sweet potatoes & you’d never know there cauliflower in there.

Casseroles – last but not least next time you’re making a casserole try adding in a cup or two of riced cauliflower. Like I’ve mentioned before it absorbs any flavors and easily goes unnoticed!

I also buy riced cauliflower at costco and keep a ton of it on hand. Whenever I feel like we’re running low on veggie servings that day it is my number one go to for an extra serving!

Flying February 

February always seems to go by in the blink of an eye & this February was no exception. We layed low much of this month, in part due to my hectic work schedule. We enjoyed staying in the bay area, took a quick trip to Napa & introduced Juno, our black lab, to wine country. Needless to say she loved it. For Valentine’s day I made these festive chocolate dipped strawberries & we enjoyed a delicious dinner at the Cliff House! The cliff house is a San Francisco must, the food did not disappoint whatsoever. These chocolate dipped strawberries are super easy to make. 1/2 a regular pack of chocolate chips will cover a regular size pack strawberries. I melted the chocolate chips in a glass bowl with a 1/4 tbsp of coconut oil. Microwave in 30 second intervals, stirring in between, until completely melted. You can dip the strawberries or drizzle the chocolate. I added Valentine sprinkles for additional  cuteness. Then I refrigerated them until consumption! I’ve been making these strawberries as a sweet Monday night bachelor themed dessert! Let me know if you recreate these. We’re off to Scottsdale for Giants spring training today! 
Xoxo

Tuesday Thai

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Curry is a meal that can seem daunting to make, but I assure you it’s actually much easier than you think! I started cooking curry about 5 years ago, my best friend & I were poor college kids & couldn’t afford to order in delicious Thai as much as we’d like, so we decided to combine our culinary skills & make our own curry. Since then, curry has become a staple meal in our house. I love making curry because there can be a ton of variations, you can change up the protein or veggies for a different taste. In the autumn & winter months I love making curry with pumpkin or squash.

One of the reasons curry makes it on our menu so frequently is beacuse it’s a relatively quick meal that usually is filled with veggies & protein & typically renders lots of leftovers! So this is often one of the “big batches” I make early in the week.

IMG_6484The first step is to cut the protein into small bite size pieces & season with: salt, pepper, garlic powder, curry powder  & turmeric. Once seasoned I place in the fridge while the rest of the prep work is done.IMG_4788.JPGThe next step is to prep all the vegetables. I usually use mushrooms, sweet potatoes, bok-choy, bell peppers.  I typically just use whatever’s in the veggie drawer. I truly believe that eating healthy involves eating colorfully so I’m all for any meal that incorporates a ton of veggies.IMG_6486Once all the veggies have been prepped, heat 2 tsp of olive oil in large saucepan or skillet over medium heat. Add in onions, garlic & seasoned meat. You want to saute the meat until it starts to brown, (timing will vary depending on protein type).IMG_6487Next, add in the chopped sweet potatoes and allow to cook for 3-5 minutes, covered. The sweet potatoes & rest of the veggies will continue to cook once the coconut milk is added so don’t worry if you think the veggies are too underdone.IMG_6488Uncover the meat & potatoes, add bell pepper & allow to saute uncovered for 3-5 minutes.IMG_6489IMG_2700Next add in the more delicate vegetables, like mushrooms and bok choy. Put curry paste & additional curry powder to taste. I usually add 2-3 tbsp of paste & an additional 1 tspb of curry powder. Allow the vegetables & seasonings to cook uncovered for approx 4 minutes.
Finally, add in two cans of coconut milk and bring to low boil. Making sure all the curry paste has dissolved. Adjust for taste, adding more paste or powder as needed. Allow to cook at a low simmer for approx 10 minutes. Serve hot over rice.

If you try to recreate this recipe I’d love to hear about it in the comments below!

Thai Red Curry

  • Servings: 4-6
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Ingredients

  • 1 Sweet potato
  • 1 package of stew meat or protein of choice.
  • 2 cups of sliced mushrooms
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 large baby bok choy, chopped
  • ½ yellow onion, chopped.
  • 1 tbsp curry powder
  • 2 cloves garlic, minced.
  • 2 tsp of turmeric
  • 2-3 tbsp of Thai Curry Paste 
  • 2 cans of coconut milk

Directions

Sliced protein to desired bite size pieces, I find the stew meat often needs to be cut into smaller pieces & usually trimmed of some fat. Season meat with: salt, pepper, curry powder (2 tsp), garlic powder & a few dashes of turmeric. Place meat in fridge to marinate.

While the meat marinates, chop all the veggies & set aside.

In a large skillet or large pan, over medium high heat begin sauteing onions, garlic and meat. Once meat begins to brown add in sweet potato. I try to add the vegetables in order of which takes the longest to cook. Once the sweet potatoes have been sauteing for 3-4 minutes along with the meat, add in bell peppers and allow to cook for additional 3-4 minutes, stirring occasionally.

Once the vegetables have started to cook, add in the curry paste, curry powder & turmeric, as well as the remaining mushrooms & bok choy. Let this cook for approx 3 minutes, stirring in seasoning and curry paste.

Add in coconut milk, bring to light boil & then decrease heat and cover for 15 minutes. Taste for flavor & adjust if more curry powder or paste are needed.

Serve hot over rice.

Weekend Recap

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This weekend was our 3rd Annual Family Golf Open; each year we pick a bay area golf course, my dad & brother travel from the Sacramento area and Chris & I triple bogey our way through 18 holes… It’s always a great time. This year we played Lincoln Park Golf Course in San Francisco, which is located along side the Land’s End Trail. The course is filled with glimpses of the Golden Gate, fairways that open out to the city skyline. The 17th hole has a picture perfect view of the Golden Gate right at the tee off. I’ll also add the the course has incredible customer service. I managed to drop my phone along the way & it was returned to the club house & then delivered to me via golf cart 3 holes later!! Amazing! We enjoyed a delicious dinner in Laurel Heights before my family headed home. That night Chris & I decided to break out the fancy bar set we received as a wedding present & make fancy cocktails. We served them in  beautiful TIffany&Co tumbler glasses, another wedding present. As for Sunday scones, football & italian panini were on the agenda. The recipe for these sandwiches is here!

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