Tag: kosher

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Cauliflower Fried Rice

I don’t have anything against real rice. I have ever type of rice that you can imagine in my pantry: White, Brown, Basmati, Jasmine, Rice-O-Roni. Sometimes, I just want to be a little different, be a little healthy, clean out the produce drawer. I actually thought grating my own cauliflower would be terrible and painstaking…and it was after a one minute attempt.

I got out my handy Cuisinart Mini Prep Plus Food Processor. May have taken a few batches, but it was the consistency I wanted.

If you haven’t figured it out yet, I like to just get to the punch of the recipe. I know there is a journey to the creation, but I want to see the ingredients, the steps and the end product.

So here we go:

Ingredients:

  • 1 medium head, about 24 oz cauliflower, rinsed
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 large eggs
  • 1/2 small onion, diced fine
  • 1/2 cup edamame, pre-cooked
  • 1/2 cup carrots, diced
  • 1 garlic clove, minced
  • 3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)
  • 3 to 4 scallions, chopped
  • Sriracha or chili paste (optional)

Directions

  • Remove the core and let the cauliflower dry completely.
  • Chop cauliflower into small florets, then place in small batches in a food processor; pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside in a medium bowl and repeat with the remaining cauliflower.
  • Heat a large saute pan or wok over medium heat and both oils. I like to do one of each oil for flavor, but don’t want the sesame oil to overpower the taste
  • Saute onions, carrots and garlic about 3 minutes, or until soft.
  • Add pre-cooked edamame and saute for additional minute
  • Raise the heat to medium-high.
  • Add the cauliflower to the saute pan along with soy sauce. Mix and cook approximately 4-5 minutes, stirring frequently
  • Push cauliflower fried rice to the side to create a well; crack two eggs in center to fry
  •  Once the eggs is fried; mix together for an additional minute
  • Remove from heat and add scallions
  • Optional: Top with a ribbon of Sriracha or chili paste for the extra kick

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Salmon Patties

Since I don’t eat crab, this is a modified crab cake, but using canned salmon. I prefer the unhealthy version by pan frying in olive oil, but for a healthy version, this can be put in the oven and baked.

It can be served as an appetizer/first plate or a meal on its own.

To top it all off, I like to serve with one of three different dressings or sauces: Jalapeno Ranch, Chipotle Sauce or Thousand Island

Serving Size: 10-12 patties

  • 20 ounces can salmon, skinless and boneless
  • 1/4 yellow onion, chopped
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1-1/2 tsp. Dijon mustard
  • 1/2 tsp. paprika
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1-1/4 cups plain breadcrumbs
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. olive oil, for frying

Preparation

  • Drain the salmon, if necessary, and pick through it for bones, cartridge and skin ( jumbo lump will not have  shells). Put the salmon in a medium mixing bowl and add chopped onions.
  • In a small bowl, whisk the egg, mayonnaise, mustard, paprika, pepper lemon juice, Worcestershire sauce, and salt.
  • Add the mixture over the salmon and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
  • Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently;
  • Form salmon into patties about 1 inch thick
  • Heat olive oil in a sauce pan over medium heat
  • Gently add salmon patties. Cook on each side, about 4 minutes, or until golden brown.
  • Remove from saucepan and lay on paper towel or brown paper bag to absorb excess oil