Easy & Delicious Spicy Cauliflower Rice

Good morning! Did you guys have a good weekend? I did! Friday night we went to Lucky’s in the Seaport to celebrate our friend’s- Jessi & Chuck- engagement. I feel like I NEVER go out in the city on Friday nights so it was a fun thing to do. Saturday I taught and then hosted book club and then after church on Sunday RM and I went into the city for some shopping. All around, it was a great weekend filled with great friends and delicious food.

And, speaking of food, I have a super easy and super tasty dish to share with you today. I had made it a few weeks ago for RM and me and it was such a big hit that I decided to make it for book club. The girls all gave it rave reviews so I figured it’s time I share it with you!

Cauliflower rice is a relatively new food item in our home, but I can tell you that it’s quickly become a kitchen and meal staple. I’ve heard people talk about it a ton, but it wasn’t until I saw it in a “Best Healthy Shortcuts” roundup over at Barrister’s Beet that I decided to finally try it myself. I headed over to Trader Joe’s and while I was grabbing a few bags of it (in hindsight, I should’ve grabbed many more!), I ended up grabbing a few other frozen bags of veggies, too, thinking I’d try throwing them all together.

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The verdict? Pretty darn good! And when you make it with the spicy peanut sauce it turns into a consistency that literally seems like rice or quinoa. My friends were all shocked that it was just veggies! I almost feel bad sharing this as a “recipe” because it is SO easy, but I think you’ll enjoy how simple it is so I just had to share it.

Ingredients

Directions

  1. In a large pan, heat up a few tablespoons of EVOO. Once the pan is warm, add in the bag of frozen cauliflower rice, 1/2 bag of melodious blend & 1/3 bag of roasted corn. Head until everything is thawed and warm.
  2. While the frozen veggies are heating, create your sauce by mixing the peanut butter and Tamari together.
  3. When the frozen veggies are nice and warm, add in the spicy peanut sauce and mix well.

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Serve as is or you can add in some shrimp, chicken, sausage or egg! I served it atop roasted kale with a hard boiled egg for lunch, I’ve eaten it plain and RM had eaten it with the sausage we made a few months ago. I’ve eaten it warm or cold and no matter how it’s consumed, it’s delicious, but be warned- that peanut butter is VERY hot! If you are using regular peanut butter, I would suggest using plenty of hot pepper flakes and maybe even some hot sauce.

Easy & Delicious Spicy Cauliflower Rice

I apologize that the photos are not more appetizing… this is not a pretty dish, but it sure is tasty!

Questions for you: Have you been making any super easy meals lately? Do you like super spicy things or are you more a fan of the mild taste?

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Quick & Easy Spaghetti w/Clams

Good morning! If you follow me on Instagram, you probably saw me post a sneak peek of this recipe over the weekend. I wanted to share it with you today because it’s SUPER easy and it’s a great Friday night recipe during Lent. RM said he used to make this dish a lot but for one reason or another, hadn’t made it in forever. I’m so glad he did because it was such a treat to eat a dish that is quite different from our “normal” dishes.

We wanted to use the Jovial brand of pasta, but since RM said he couldn’t find it he went with regular old Barilla Gluten Free. You really couldn’t tell it was gluten free! Other than that, you just need some canned clams, EVOO, white wine & lots of garlic and hot pepper flakes.

Spaghetti w.Clams 1

Ingredients

  • Spaghetti/pasta of choice
  • 1 can of chopped clams (we used Bumble Bee), drained, but save the juice
  • 2 cloves of garlic, chopped
  • Plenty of EVOO (we used our olive oil that we infused with dried hot peppers)
  • 1/4-1/2 cup white wine
  • Plenty of red hot pepper flakes (if you like it spicy! less if you don’t)
  • salt & pepper to taste

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Directions

  1. Boil water for your pasta/spaghetti and eat a pan with EVOO (again, we used red hot pepper infused olive oil that we make and always have on hand). Once the pan is hot, add in your chopped garlic.
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Quick and Easy Asian Stir Fry with a Spicy Almond Sauce

On Sunday’s where I don’t have a lot of time, but still want to make a healthy and tasty meal, I usually turn to stir fry’s. I like them because the only thing that takes any real time is cutting up the veggies and letting them cook. If you want to make it really quick, you can always buy a bag of frozen stir fry veggies ūüėČ

Last week, a stir fry was just what I was craving, along with red meat, oddly enough. I decided to make a beef and veggie stir fry with a spicy almond butter sauce. Almond butter, you ask? I have been on a huge almond butter kick so I decided to see if I could make a peanut sauce with almond butter instead of peanut butter.  The verdict? It was great!

Asian Stir Fry w/ a Spicy Almond Sauce

Ingredients

Stir Fry

  • Sliced red pepper
  • Sliced green pepper
  • Sliced onions
  • Mushrooms
  • Carrots- thinly sliced
  • Chopped broccoli
  • Steak- I don’t remember what kind I used, but I feel like it was a thin-sliced piece of meat that was good for stir fry’s
  • Asian noodles

Spicy Almond Butter Sauce

  • 1/4 cup almond butter- I used smooth, but crunchy would have been good!
  • 3-4 tbsp. low sodium soy sauce
  • Few shakes of Red Hot
  • 1-2 tsp red pepper flakes
  • 4-6 tbsp. hot water

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Directions

1. Cut up your veggies. Add them to a pan and cook until they have softened. I added garlic and other spices. Remove from pan and set aside.

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2. Bring a pot of water to boil. While the water is heating, cook your steak and make the sauce.

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3. Once the water is boiling, add in the noodles. When the steak is almost fully cooked, add back in the veggies and the almond butter sauce. Stir to combine.

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4. Serve yourself some noodles and top with the steak/veggie/almond butter mixture and enjoy!

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As you can see, I didn’t list out specific amounts for the veggies or steak. I cooked up a bunch of everything and saved some veggies to use later in the week without the sauce. Since I was cooking, I felt¬†like I might as well make up a big enough batch¬† to use throughout the week!

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This meal turned out better than I had hoped! The sauce had just enough kick to heat me up and I loved all the other flavors and textures as well. This meal was enjoyed throughout the week and I even used the leftover steak and veggies in a quesadilla which was delicious.

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I hope you like this as much as I did!

Questions for you: Do you like Almond Butter? What’s your favorite easy meal? Do you like to use frozen veggies for stir fry’s or fresh veggies?