Cashew Fried Cauliflower Rice

 

Cauliflower Fried Rice1

Cashew Fried Cauliflower Rice with Grilled Chicken Tenders

Here I go again with the cauliflower, I can’t help myself! I am so obsessed with how many different ways you can prepare this vegetable, and it is all very tasty and healthy. I love cashew chicken, but decided to go a different direction and make cashew fried cauliflower rice, and I will probably make it more often that’s how delicious it was!

To accompany the rice I grilled chicken tenders which have been marinating in soy sauce and garlic, it was a nice combination.

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This recipe serves 2

Ingredients:

For the chicken:

250g chicken tenders

2 tablespoons olive oil

2 tablespoons soy sauce

1 clove garlic, minced

Salt

Pepper

For the rice:

1 small head cauliflower, cut into florets

½ cup cashews, unsalted

1 tablespoon olive oil

1 clove garlic, minced

½ tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

2 tablespoon soy sauce

½ tablespoon sriracha

4 scallions, white and green parts, sliced (keep a tablespoon separate)

Salt

Pepper

Mix together the olive oil, soy sauce, garlic, salt and pepper, add the chicken tenders and marinate for at least 3 hours.

Add the cauliflower florets to a food processor, a few at a time, and pulse each batch to get the same consistency as rice, set aside.

Dry roast the cashews until fragrant, about 5 minutes, they will become crispy once cooled off.

Heat the olive oil in a large pan, add the garlic and scallions and fry for a minute. Now add the remaining ingredients, except the rice and cashews. Once the mixture is hot add the cauliflower rice and stir-fry for about 5 minutes or until the rice if cooked.

In a very hot grill pan, cook the chicken tenders about 5 minutes, turn over half way. Make sure your pan is very hot; this will add a nice grilled flavor to your chicken.

To serve, stir the cashews through the rice and transfer to two plates, now add the grilled chicken tenders, the extra scallions and enjoy!

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Onion Soup Quesadillas

Onion Soup Quesadillas with a Spicy Thyme Dressing

What do you do when your sister comes over for dinner who loves Mexican food and was craving French onion soup? You stuff tortillas with braised onions and lots of cheese, French onion quesadillas! Yup that’s what I did and let me tell you, it tasted delicious! To compliment the flavors I topped it with crème fraîche mixed with habanero hot sauce and fresh thyme. Oh, and for some greens I added a bit of spinach just because I love spinach!

For myself I made a cauliflower pizza and topped it with the lovely onions and cheese and it was equally tasty. The dish is very simple and straightforward, which is why I had to share it with you!

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This recipe is for 3

Ingredients:

6 large flour tortillas

1 cup spinach leaves

1 cup Gruyère cheese, grated

1 cup Gouda cheese, grated

7 medium onions, thinly sliced

1 tablespoon butter

1 tablespoon olive oil

50 ml white wine

3 tablespoons packed brown sugar

1 tablespoon thyme, leaves only

Salt

Pepper

For the crème fraîche:

5 tablespoons crème fraîche

1-2 tablespoons thyme, leaves only

Habanero salsa, to taste

In a large pan heat the butter and olive oil. Add the onions, thyme, salt, pepper and let it cook for about 10 minutes over medium heat, don’t forget to stir a few times to make sure the onions are not burning. Now add the white wine and sugar, stir until the liquid has evaporated and the sugar melted. Let the onions cook for about 30 minutes on low heat with a lid, so that they become very tender, stir every 10 minutes. When the onions are finished turn the heat off and set aside.

For the crème fraîche, mix all the ingredients together and taste to see if you would prefer more thyme or habanero hot sauce.

Heat a pan over medium heat, and start building the tortillas by laying some grated Gruyère, top it with a heaping of the onions, spinach, add a handful of grated Gouda and cover with a second tortilla. Grill the tortilla in the pan; you can cover it with a lid to make sure the cheese is completely melted. When the tortilla is golden carefully flip the quesadilla over and continue cooking until golden brown. Repeat with the remaining tortillas. Enjoy!

Cheesy Scallion Cauliflower Fritters

Cheesy Scallion Cauliflower Fritters

I have stated before how much I love cooking with cauliflower and now I used them to make these cheesy scallion fritters. To complete the dish I served it with smoked salmon, sriracha sour cream, avocado and a poached egg. I must say they were gone pretty quickly as the combination of flavors were very yummy! I had a few leftover so I ate them for lunch the next day with some tuna salad and avocado; I reheated them in a pan with a bit of olive oil.

Making dishes like this is so much fun since it is very easy and quick to make but taste delicious!

This recipe makes 8-10 fritters.

Ingredients:

½ Cauliflower, cut into florets (or about 450g of florets)

1 cup Gouda cheese, shredded

4 scallions, thinly sliced

1 egg

½ cup breadcrumbs

¼ teaspoon onion powder

¼ teaspoon garlic powder

½ teaspoon salt

½ teaspoon lemon pepper

¼ teaspoon paprika powder

Pinch of chili powder

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Start by cooking the cauliflower florets in boiling water until tender, about 10 minutes and drain. Let them cool off for 5 minutes and then add the cauliflower to a food processor and pulse until the texture becomes rice-like. Next combine the cauliflower with the remaining ingredients for the fritters and then form the cauliflower mixture into mini pancakes. Heat a pan with 3 tablespoons of olive oil and cook the fritters for about 4 minutes per side, or until golden brown. Serve with any dips you love, or smoked salmon like I did. Enjoy!

 

 

 

 

 

 

Three Cheese Fondue

Three Cheese Fondue: Gruyere, Emmental and Gouda

As a Dutchie it is almost mandatory that I love cheese and trust me I have no problem with that. I like most cheese whether old or young; the only kind you will barely see me cook with is any blue cheese, unless it involves chicken wings which of course needs blue cheese sauce but I always make it less strong than people are used to. Anyways, back to the recipe and of course cheese! I thought it was about time to invest in a cheese fondue pot, and to start experimenting with recipes. I came up with a cheese blend of grated Gruyere, Emmental and Gouda and it was very gooey and yummy.

This recipe serves 2.

Ingredients:

280g Gruyere cheese, grated

120g Emmental cheese, grated

80g Gouda cheese, grated

½ clove garlic

½ cup dry white wine, plus extra if needed (I used Sauvignon Blanc)

1 tablespoon lemon juice

1 tablespoon corn starch

Salt, to taste

White pepper, to taste

Nutmeg, to taste

Dippers:

Baguette

Brussels sprouts, sautéed

Cauliflower florets, sautéed

Endive leaves

½ cup onion, finely diced

Rub the inside of the fondue pot (or regular pot) with the garlic clove and then discard. Pour in the white wine and heat over medium-low heat until steaming. Meanwhile mix the lemon juice with the corn starch and set aside for later. When the liquid starts to bubble start adding a handful of the cheese mixture at a time, stir until completely melted before adding a new handful. Do not let the cheese mixture boil it has to stay below a simmer. When the cheese has completely melted add the lemon/cornstarch and season with nutmeg, salt and white pepper. If the cheese mixture is too thick add a bit more wine to loosen it up.

If using a regular pot transfer this gooeyness to a fondue pot and serve with your dippers. Once your piece of bread or vegetable is covered in cheese, dip it in the finely diced onion, I grew up with this combination and still love it! Enjoy!

 

 

 

Spicy Butternut Squash Chili

Spicy Butternut Squash Chili

During these cold winter days my stomach always enjoys a bowl of warm spicy chili. Over the past few weeks I have been experimenting with this spicy butternut squash chili, and I must say it has quickly become a favorite. The butternut squash gives it an extra sweetness that makes it extra delicious and it goes very well the spicy kick. The first time I made it I added chicken which was very satisfying but a friend came over for dinner and since she is vegetarian I made it meatless and added extra squash. As for the toppings you can get as crazy as you would like, I did!

I had some chili leftover, which I used to make chili hot dogs the next day! Very delicious!

Butternut Squash Chili Hot Dogs

This recipe serves 3.

Ingredients:

Half a butternut squash, cut into cubes

1 onion, diced

1 clove garlic, diced

3 tomatoes, quartered

1 red paprika, diced

Can of whole peeled tomatoes (about 400g)

150g corn

200g black beans or kidney beans

15cl beer (I used heineken)

1 tablespoon ketjap manis (or 1 tablespoon brown sugar)

2 tablespoons olive oil

2 tablespoons tomato paste

1 tablespoon chili powder

½ teaspoon paprika powder

½ teaspoon cumin

½ teaspoon garlic powder

½ cayenne powder

Black pepper

Salt

Toppings:

Scallions, finely diced

Feta, crumbled

Jalapeño, sliced

Avocado, sliced

Crème fraîche or sour cream

Parsley

Nachos chips

Heat the olive oil in a large pot and add the onion and paprika, cook for 5 minutes and mix in the butternut squash for another 5 minutes. Now add the garlic and stir for about 30 seconds then pour in the beer, give this mixture a few minutes to cook, allowing the alcohol fumes to evaporate. Lower the heat and add all the spices, tomatoes, can of tomatoes, and tomato paste. Put a lid on the pot and let all these flavors combine for 1 hour, stirring every 15 min, the mixture should not be boiling. After an hour add the beans, corn and ketjap manis. Stir and taste to see if you need to add more spices, now let it cook for another hour on very low heat, if the chili is not thick enough let it cook without the lid.

When you are ready to serve add all the toppings to the plates, or allow everyone to decorate their own chili. Enjoy!

Tip: You can add some chicken thigh slices to your chili.

Baked Coconut Chicken with Cilantro Dressing

Baked Coconut Chicken with Cilantro Dressing

Sometimes the simplest dish is the one that tastes the best. Same thing goes for this crispy baked chicken with avocado and a poached egg. Just to give it a little extra I served it with a cilantro dressing which compliments the dish very well. So easy and simple, but looks amazing and tastes even better!

This recipe serves 4.

Ingredients:

2 avocados, sliced

4 eggs

Splash of vinegar

Black Himalayan salt

For the chicken:

4 chicken breasts, slightly pounded

100g coconut crumbs

25g bread crumbs or panko

3 eggs

2 tablespoons flour

Black pepper

Cajun spice

Salt

For the cilantro dressing:

½ cup Greek yogurt

Juice of 1 lime (1/2 lime if you prefer it to be less sour)

1 tablespoon mayonnaise

1 cup cilantro leaves

2 tablespoons cilantro leaves, chopped

Black pepper

Salt

Preheat the oven to 200C/390F.

For the chicken, place the flour, beaten eggs and breadcrumbs mixed with the coconut in separate plates; generously season the flour with salt, black pepper and Cajun spice.

Season each chicken breast with salt and pepper, then coat in flour first, next the egg and finally the breadcrumb/coconut mixture. Repeat this step once all the chicken breasts are coated, this is for that extra crunch! Place the chicken on a parchment covered oven tray and put in the oven. I turned my oven to the grill setting as this allows the breadcrumbs to turn golden brown, however keep an eye on them as they might burn easily. The chicken will need about 20-25 minutes to cook, flip them half way to allow both sides to turn crispy.

Add the Greek yogurt, lime juice and 1 cup of cilantro leaves in a blender or food processor. Once all the leaves have been properly blended, season with salt and pepper, add the extra chopped cilantro and mix in the mayonnaise. Pour in a serving dish and set aside.

Fill two pans with water, add a splash of vinegar to both and let it come to simmer. Crack the eggs in separate bowls, create a mini whirlpool in the pans and carefully drop the eggs in one at a time. Let them cook undisturbed for 2-3 minutes, and then gently remove with a slotted spoon.

I used two pans since my egg poaching skills are still shaky, so this is easier for me when it comes to poaching multiple eggs. Use one pan if you are able to poach 4 eggs at once; I am very jealous!

To serve, place the chicken on the plates, top each with half an avocado and then finally the poached egg, season with black Himalayan salt and don’t forget your cilantro dressing. Enjoy!

Tip: Serve with rice or a simple salad.

 

Rice Paper Rolls with Duck and Tempeh

Rice Paper Rolls3 (2)

Rice Paper Rolls with Duck and Tempeh Served with 3 Dips

I have always wanted to make rice paper rolls as they look so pretty and delicious. This week I finally made the big step and created two types of rolls for dinner, one with duck and the other with tempeh. Both were combined with shredded carrots, white cabbage and sliced spring onion. Dip-wise I went three ways, hoisin sauce with fried spring onion slices, sriracha yogurt and a homemade spicy chili dip (this one is yum!).

Viet World Kitchen has a detailed explanation on how to make the rolls, which really helped my first time making them.

This recipe is for 6 rolls.

Ingredients:

6 rice paper sheets (3 per filling)

Tray, big enough for the sheets, filled with cold water

For the duck:

1 cup shredded roast duck

Or

1 small duck filet, pan roasted and sliced

½ cup carrot, julienned

½ cup white cabbage, grated

3 tablespoons cashew nuts, chopped and dry roasted

For the tempeh:

50g tempeh, thinly sliced into strips

3 tablespoons olive oil

3 tablespoons ketjap manis (an Indonesian sweet soy sauce)

1-2 teaspoons sambal oelek

½ cup carrot, julienned

½ cup white cabbage, grated

1 spring onion, thinly sliced into strips

For the hoisin sauce:

3 tablespoons hoisin sauce

1 tablespoon duck juices or olive oil

1 spring onion, finely sliced

1 teaspoon ginger syrup

For the sriracha yogurt:

3 tablespoons Greek yogurt

1 tablespoon lime juice

Sriracha sauce to taste

For the spicy chili dip:

1 ½ teaspoon crushed red chili flakes

½ cup white vinegar

2/3 cup sugar

1 teaspoon salt

2/3 cup water + 2 tablespoons

1 tablespoon cornstarch

Hoisin Sauce:

Heat a pan and add any juices you have from the duck, if not add the olive oil. Once hot add the sliced spring onion and fry for 2-3 minutes. Pour in the hoisin and ginger syrup and heat through so all the flavors can blend, make sure it doesn’t boil, this should only take about 3 minutes. Pour in a serving bowl.

Sriracha yogurt:

Add all the ingredients in a serving bowl and whisk together. Add more lime juice or sriracha if needed.

Spicy Chili Dip:

In a small sauce pan whisk together all the ingredients except the cornstarch and 2 tablespoons of water, bring to boil. In the meantime combine the remaining 2 tablespoons water and corn starch and whisk until dissolved. When the sauce comes to boil add the water/cornstarch mixture until the sauce thickens and take off the heat. Once cooled down transfer to a serving bowl.

Tempeh:

Pour the olive oil in a pan and heat through, once hot enough fry the tempeh slices until golden brown. Add the ketjap and sambal and mix well with the tempeh so each slice is covered, set aside.

Rice Rolls:

Add the rice paper to the dish filled with water, it needs to be wet on both sides. The sheet cannot be completely softened, but flexible enough to make the roll.

Once the sheet is ready put it on a flat work surface and start adding your ingredients horizontally on the bottom. Make sure you don’t overstuff your roll as this will force the sheet to tear. Pull up the bottom flap of the paper over your filling and roll once, now fold in the side flaps. (Traditionally you would place various ingredients after the first ‘roll’, but I added everything together just to make it easier.) Finally, keep rolling until your rice paper roll is closed. Enjoy!

The spicy chili dip is from Le Crème de la Crumb.

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Smoked Salmon Party

Smoked Salmon with Sriracha Crème Fraîche

One of my favorite things to do is cook for my friends and family, doesn’t matter if it is just drinks and snacks or an over the top 5-course meal.

For Christmas last year I took on the duty of cooking a festive dinner for my family, this included an amuse bouche, appetizer, my first roasted turkey and a dessert. Since then I keep thinking about the appetizer! Smoked salmon drizzled in a sweet & sour dressing served with Brussels sprouts leaves filled with sriracha crème fraîche. It was delicious but looked awesome as well (if I may say so myself!). The thing is it was the simplest dish of the entire menu, which makes it even more fun to serve to your guests.

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This recipe serves 4.

Ingredients:

400g smoked salmon, thinly sliced

16 Brussels sprouts leaves, washed and dried

For the sweet and sour dressing:

1 cup vegetable oil

2/3 cup white sugar

1/3 cup white vinegar

1 shallot, finely diced

1 teaspoon salt

¾ teaspoon dry mustard

½ teaspoon celery seed

For the crème fraîche:

4 tablespoons crème fraîche

2 tablespoons Sriracha sauce, or to taste

1 teaspoon lemon pepper

Salt to taste

Whisk together all the ingredients for the sweet and sour dressing until the sugar has dissolved and all the flavors are well blended, set aside.

Combine all the ingredients for the crème fraîche and mix together, if you prefer it to be spicier add extra sriracha, but remember you do not want to overpower the delicate flavor of the salmon.

Spread the salmon over one platter if you want to make it a shared appetizer, if not use four serving plates. Drizzle the sweet and sour dressing over the salmon according to your liking. Add a teaspoon of the crème fraîche mixture to each Brussel sprouts leaf and add these to the salmon. You can serve a bowl with the sweet and sour dressing so your guests have the opportunity to add more if they wish. Enjoy!

Tip: you will have enough sweet and sour dressing left over, you can use this as a salad dressing.

 

 

 

 

Fresh Strawberry and Raspberry Pistachio Pie

Fresh Strawberry and Raspberry Pistachio Pie

This dessert is perfect to make for a dinner party, I made it for my sister’s birthday and she was delighted! It is so easy, but looks beautiful and it tastes even more delicious! The crust is a shortbread pastry which goes very well with the sweet and sour taste of the lemon mascarpone filling. I decorated this pie with strawberries, raspberries and for that extra crunch some crushed pistachio nuts. However, you could get as creative as you want and top the pie with any fruit of your liking, think kiwi slices, blueberries, passion fruit or figs.

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This cake is for a 26cm round cake mold.

Ingredients:

For the shortbread crust:

120g butter

55g sugar

180g self-rising flour

Pinch of salt

For the lemon and mascarpone filling:

250g mascarpone

250g whipping cream

50g powdered sugar

8g vanilla sugar or 1 teaspoon vanilla extract

Juice of 1 lemon

For decoration:

450g strawberries, hulled and halved

250g raspberries

30g peeled (unsalted) pistachio nuts, roughly chopped

Powdered sugar for dusting

Start by preheating the oven to 180C/350F and grease your cake mold. Mix the butter, sugar and salt and then gradually add the self-rising flour in batches. Keeping mixing until all is incorporated. Spread the shortbread pastry evenly over the mold to create the crust and press with your fingers to make it as compact as possible. Using a fork pierce a few holes in the pastry to prevent it from rising, and then place it in the oven for 20 minutes.

While your crust is baking, dry roast the pistachio nuts in a nonstick pan, they should only take about 4 minutes, then let the nuts cool off.

Once your crust is fully baked let it cool off completely before starting on your filling, you do not want to spread the mascarpone mixture on your pastry if it is still hot as this will make it melt.

For the filling start by whipping the cream, the texture should be yogurt-like. In another bowl whisk the mascarpone and remaining ingredients until it has formed a creamy mixture, don’t forget to taste and see if you prefer the filling to be sweeter, if so add more powdered sugar. If satisfied then slowly mix in the whipped cream, do not overbeat. Carefully spread the mascarpone mixture over your pie crust and place it in the fridge for 1 hour to set.

Right before serving, decorate your pie with the strawberries and raspberries, play around with the design. Then top the fruit with the pistachio crumbs and sprinkle some powdered sugar, for a clean look sift the sugar. Enjoy!

Tip: The mascarpone mixture is also a perfect spread for cupcakes.

Creamy Cauliflower Risotto

Creamy Cauliflower Risotto with Roasted Balsamic Tomatoes

Hey guys!

I cannot believe I am writing my first post and I hope you will enjoy this and the many more to come! As I am still trying to get the hang of creating a website please excuse the bland looking page, the goal is to get more pictures and excitement this coming week!

As it was Valentine’s Day yesterday my boyfriend and I made plans to do something fun. We usually go out to dinner on this day, however we decided to just make it a casual movie night and hang out at home. We went to see Deadpool and both LOVED IT; it was hilarious and of course it helps that Ryan Reynolds played the main character. For dinner I decided to make one of our favorite dishes, risotto, but a low carb version by using cauliflower. Cauliflower has become one of my favorite ingredients to use in the kitchen as it can replace anything. I have already used it instead of rice, potatoes, pizza crust and now risotto.

This recipe serves 2-3.

Ingredients:

1 large cauliflower, leaves and stalk removed, chopped into florets

1 clove garlic, finely chopped

1 shallot, finely chopped

2 tablespoons olive oil

Juice of ½ lemon

250ml coconut milk

Splash of white wine

2 tablespoons parsley, finely chopped (plus extra to serve)

1/3 cup grated parmesan cheese (plus extra to serve)

2 tablespoons crème fraîche (optional)

1-2 teaspoons lemon pepper

Salt and pepper to taste

Roasted balsamic tomatoes:

Cherry tomatoes as many as you would like (I used 4 per person)

2 tablespoons olive oil EV

2 tablespoons balsamic vinegar

1 teaspoon white sugar

Preheat the oven to 180C/350F and add all the ingredients for the tomatoes in an oven proof tray, mix well. Once the oven is hot enough put the tray in and cook for about 10-15 minutes or until the tomatoes are starting to roast.

In a food processor add the cauliflower florets a few at a time and pulse each batch to get the same consistency as rice. Transfer to a bowl and continue with the remaining cauliflower.

Heat the olive oil in a pan and add the shallot, stir until they become translucent, then add the garlic stirring for another few seconds. Add the cauliflower rice to the pan and fry for a few minutes until the flavors are well blended. Add a splash of white wine if desired and cook for another 3 minutes until the alcohol has evaporated, then stir in the coconut cream, lemon juice, cheese, lemon pepper and parsley. Cover the pan and cook while stirring occasionally until the cauliflower is creamy and tender. Once this is done you can add the crème fraîche if you desire more creaminess (I did) and salt & pepper to taste. Right before serving sprinkle the extra parsley and parmesan cheese and don’t forget your roasted tomatoes! The juices in the oven dish are lovely to add to your risotto as well. Enjoy!

Tip: You could add grilled shrimp or some shaved green asparagus!

This dish was inspired by healthyfitnessmeals