Cauliflower "Fried Rice"

Original Recipe HERE

 

My kids like Chinese food, so I thought something that tasted like it could be a winner.  They could've eaten this stuff for their entire dinner and had nothing else.  There wasn't a single scoop left in the pan...so much for seeing how leftovers would hold up.  My mom was here, and she asked several times after she left for the recipe.

 

This recipe is good because the vegetables can be increased or substituted without affecting the base.  The cauliflower didn't crisp up as much as I'd expected.  I'd followed the original recipe's instructions to cover the skillet, and I think that didn't let enough moisture escape.  Also, I'd decrease the amount of soy sauce a bit.

 

Ingredients

1 medium head (about 24 oz) cauliflower

1 Tablespoon sesame oil

2 egg whites

1 large egg

pinch of salt

1 Tablespoon olive oil

1/2 small onion, diced fine

1 cup frozen peas and carrots

2 garlic cloves, minced or pressed

5 scallions, diced (white parts only)

2 to 3 Tablespoons soy sauce

Directions

(1) Remove the core of the cauliflower; chop into coarse florets.  Rinse and allow to dry completely (I helped this along with a colander and dish towel).

(2) Place half the cauliflower in a food processor.  Pulse until small and has the texture of rice or couscous.

(3) Repeat with remaining cauliflower.

(4) Combine egg and egg whites in a small bowl.
(5) Heat a large skillet over medium heat.  Add olive oil.

(6) Add eggs to skillet.  Cook, turning several times, until done.  Remove eggs; set aside.

(7) Add sesame oil to skillet.  Saute onions, scallions, peas, carrots, and garlic 3-4 minutes or until soft.

(8) Add cauliflower and soy sauce to skillet.  Cook 5-6 minutes, stirring frequently, until cauliflower is slightly crispy but still tender.

(9) Add egg to skillet.  Stir until all ingredients are heated through and evenly combined.

 

Kid Participation: None.

Wilted Garlic Spinach

Original Recipe found in some magazine like Taste of Home from 2002.

 

I love cooked spinach, but there are no other Popeyes in my family.  Still, even if they only ate a little of this, they'd get some health benefits from the green Super Food.  Everyone ate this except *J*, who whined and procrastinated and wouldn't even take a miniscule bite.  Eventually, he decided he'd give it a shot - and decided it was good.  Maybe not great, but after that first taste, he ate the rest with no negative commentary or delay.

 

I think the kids decided it was OK because any spinach flavor is masked by extreme garlickness and the saltiness from the soy sauce.  Cut back on the garlic if you want something a little less powerful.

 

Ingredients

1 teaspoon cornstarch

1 teaspoon sugar

2 Tablespoons broth

1 Tablespoon soy sauce

1/2 teaspoon sesame oil

6 garlic cloves, minced or pressed

1 Tablespoon olive oil

3/4 pound fresh spinach [I used a 9 oz. bag]

 

Directions

(1) In a small bowl, whisk together cornstarch, sugar, broth, soy sauce, and sesame oil until smooth.

(2) In a medium or large skillet, heat oil over medium heat.

(3) Saute garlic for 1 minute.  Do not let it brown.

(4) Add broth mixture to skillet.  Cook, stirring often, until slightly thickened.

(5) Add spinach.  Cook and stir until spinach is just wilted and coated with sauce (approximately 2-3 minutes).

 

Kid Participation: None.

Korean Beef

Original Recipe found in my mom's recipe collection

 

This is a meal from my childhood that is pretty common.  It tastes just as I remember it, and my kids gobbled it up just as my brother and I did.  This time I served it over barley and with broccoli, though my mom usually used asparagus.

 

The sugar amount can be reduced, depending on personal preference on how sweet versus salty you like your Asian-inspired food.

 

It can be made two ways: as listed below, or just dumping the beef and liquid into the pan and allowing it to all cook together.  It can be hard for me to keep track of the color of the beef when it's cooking in the liquid, so I prefer to separate the two.  Except on nights when I feel lazy and remind myself that meat can be medium-well and perfectly safe to eat.

 

Ingredients

1 lb piece of beef

1/4 cup white sugar

1/4 cup soy sauce [I used low sodium]

3 Tablespoons sesame seeds

4 green onions, chopped

2 cloves garlic, pressed or minced

3 Tablespoons sesame oil

 

Directions

(1) Slice beef very thin (less than 1/4").  Put into a large mixing bowl.

(2) Sprinkle sugar over beef.  Toss to coat.  Allow to sit 20-30 minutes.

(3) Add all other ingredients.  Toss to coat.  Allow to sit an additional 20-30 minutes.

(4) Heat a large wok or pan on medium heat.  Use slotted spoon to remove beef from liquid; add to pan.

(5) Cook beef in several batches (if necessary to avoid crowding), tossing and moving it so no sides burn.  Adjust heat as needed.

(6) Remove beef from pan.  If desired, pour liquid into pan and allow to briefly bubble and slightly reduce.

(7) Serve beef and liquid over rice.

 

Kid Participation: None, except giving me deja vu.

Slow Cooker Honey-Sauced Chicken

Original Recipe HERE

This is a pretty standard teriyaki-like chicken dish, but I'll never pass up a throw-everything-in-the-slow cooker-and-voila! recipe.  Everyone happily ate this.

I served it over brown rice with roasted cauliflower on the side, but next time I'll roast broccoli or asparagus instead and toss everything together for serving.

Ingredients

3 to 4 skinless, boneless chicken breasts

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup honey

1/4 cup soy sauce

1/8 cup chopped onion or 1/16 cup onion flakes)  [I used flakes]

1/8 cup ketchup

1 Tablespoons vegetable oil [I used grape seed]

1 clove garlic, minced or pressed

1/8 to 1/4 teaspoon red pepper flakes

Directions

(1) Put chicken in slow cooker.

(2) Whisk together all other ingredients.  Pour over chicken, flipping chicken once to coat.

(3) Cook on low for 3 hours or high for 1.5 hours.

(4) Cut, shred, or dice chicken.  Return to slow cooker; toss with sauce.

Kid Participation: None.

Buffy's Chicken Marinade

This recipe was given to me at my bridal shower by one of my mom's best friends...hence its name.  I get compliments every time I serve this, though the flavor is hard to describe since it's sort of a mish-mash of flavorsa little asian, a little citrus, and a little herb-y.  I was skeptical when I first read the recipe, but I was a convert after my first bite.  It's extremely easy, and even when Husband manages to blacken the outside of the chicken on the grill, it makes the juiciest grilled chicken I've ever had.  So that's a testament to how well it infuses the meat with flavor and a barrier against temperatures hotter than any food product should probably be exposed to.  It also holds up well on the Foreman or broiled (or baked) in the oven, and it's good when turned into chicken salad the next day or shredded over a green salad.

Ingredients

1/4 cup mayonnaise [I usually use lite]

1/4 cup soy sauce

3 Tablespoons olive oil

1 Tablespoon lemon juice

2 teaspoons dried oregano

3/4 teaspoon black pepper

2 Tablespoons water

Directions

(1) Thoroughly whisk all ingredients together.

(2) Marinate chicken at least two hours and up to all day.
(3) Grill 5-7 minutes on each side or until juices run clear and a meat thermometer indicates meat is done.

Notes: None.

Kid Participation: None.

Asparagus with Mushrooms

Original Recipe Found in Taste of Home's 2006 Quick Cooking Annual Recipes

This recipe was a hit with both kids and both adults in the family.  We ate it as a side, but it could be modified into a main dish if diced chicken is added to the vegetables and it's all served over rice.

Ingredients

1 pound fresh aspargus

1 teaspoon ground ginger

2 Tablespoons olive oil

2-3 cups sliced fresh mushrooms [I used baby bella]

1/4 cup chopped onion

1 teaspoon salt

1/8 teaspoon sugar

1/8 teaspoon pepper

splash of balsamic vinegar [optional]

splash of soy sauce [optional]

Directions

(1) Trim ends off asparagus and cut into 2-inch pieces.

(2) In large skillet, heat olive oil.  Add asparagus and ginger; sautee 2-3 minutes or until crsip-tender.

(3) Add mushrooms, onion, salt, sugar, pepper, balsamic, and soy sauce.  Cook 2-3 minutes or until mushrooms are tender.

Notes: Perhaps a little less ginger next time...the taste was a bit strong.

Kid Participation: None.