We don’t really post recipes too often here on City and Burbs but this one is a game changer so I had to share. Besides, it’s too cold to to be cute in this 20 degree weather – most of my outfits lately include long johns, so ’nuff said.
So back to the cauli-rice. Look, I’m no stranger to faux-carbs but they’re not fooling anyone — cauli-mashed ‘potatoes’, zucchini noodles, spaghetti squash — they’re tasty but they’re all so obviously NOT carbs. This cauli-rice was different – it was delicious and was super satisfying. So much so that I literally spooned it in by the fistful – I’m glad no one was around to witness it because it was a little embarrassing.
I used recipes from Healthier Steps, Scintillating Simplicity, and Pinch Swirl as a reference and then concocted my own creation with ingredients I had on hand. Hope you enjoy it as much as I did!
Veggie Fried Cauli-Rice
2 Tbsp peanut oil
1/2 onion, finely minced
1 tsp minced ginger
1 cup of frozen veggie medley (I used a broccoli, carrots, zucchini medley but I’m sure what you have on hand will work just fine.)
3-4 cups roughly chopped cauliflower (i chopped it in a food processor, though you can grate it or roughly chop it by hand — as long as it’s relatively rice-sized it will work fine)
2 Tbsp low sodium soy sauce
salt and pepper to taste
Saute onions and ginger with peanut oil over medium heat until onions are translucent (about 4-5 minutes)
Steam veggies in the microwave with a couple tablespoons of water for about 2 minutes.
Add the veggies to pan and saute for another few minutes.
Move mixture to one side and pour whisked eggs into the empty side of the pan – you can add a bit more oil if you need to – then scramble.
Once eggs are scrambled add cauliflower and soy sauce and saute for about 10 minutes moving it around often to make sure it doesn’t get mushy.
Add salt and pepper to taste.
We’re having a bit of a rainy day here in the East Coast, gloomy days like this call for a little color to brighten up my day. I know I keep talking about J Crew (as if I had stock in them or something, which I don’t), but I just LOVE the fit of this perfect No. 2 pencil skirt! Plus the fact that many of them are on sale...why not, right? I added these shoes I don’t wear very often (I really should wear them more). I liked that they match the purple on the skirt….too matchy matchy? What do you think?
Top, skirt and bracelet : J Crew; Shoes: Kate Spade (similar)
A few months ago, pal Jess and I scored a LivingSocial deal for a gelato making class. Well, the timing couldn’t have been any better because it was definitely the perfect weather to make (and eat) the delicious, creamy, Italian treat. Mia Chef Gelateria, located on 3rd Ave between 27th and 28th in NYC, has gelato making classes as well as sorbet making classes. In today’s class not only did we learn some wonderful tips for making gelato at home but we made four fantastic flavors of gelato and took a pint of each home.
- Cookies and Cream Gelato
- Fig and Tequila Gelato
- Snickers Gelato
- Ferrero Rocher Gelato
Also we learned a neat tip on how to determine if a gelateria is worth eating at — taste test their pistachio gelato. If you can truly taste the pistachio (as opposed to a substitute or filler), then it’s safe to assume that gelateria has invested in quality ingredients for the rest of their gelati as well.
So, if you’re in the city with nothing to do, check out Mia Chef. Here are some photos from our class.
The ingredients: sugar, Dutch cocoa, hazelnuts, nucciola, dextrose, butterscotch, chocolate, peanuts, peanut butter, figs, tequila, skim milk, heavy cream and whole milk.
Mixing the ingredients.
Pouring the mixture into the gelato machine (similar effect can also be achieved at home with an ice cream maker)
Ferrero Rocher Gelato.
Now lets see if I can replicate any of this at home…