My new obsession is cauliflower rice and I have to admit that since you can now find the cauliflower already chopped up and ready to use there is no excuse not to make this. I used to have to chop the cauliflower in my processor which was time consuming and I would have to dry it on towels as it was always slightly watery. Now it’s available in pre-prepared cauliflower rice packages. Both Green Giant chopped cauliflower in a bag as well as at Trader Joe’s. The pre-chopped bags come in 16 ounce size bags which is what I used for this recipe.  You can buy extra bags and keep them frozen!  It’s wildly popular so grab it while you can and get a few extra bags while you’re at it. Of course you can always chop your own if you don’t have access to any of these products.

This was so delicious and I add chicken or shrimp or even tofu . Other veggies are great here too like broccoli , kale, whole small pieces of cauliflower etc.  There are so very many variations on this theme, feel free to go wild with it. It’s a low carb alternative to regular rice and a delicious healthy way to do so. Photos of rice bowl with shrimp and kale are here as well.

This is how I do it.

Ingredients:

1 bag chopped cauliflower rice ( I found Green Giant brand and used it) I used a 16 oz. bag  you can use up to 24 oz. Or 1 medium head of cauliflower.

2 Tablespoons reduced sodium soy sauce- you may want to add more at the end , you’ll wait and taste

1 Tablespoon Sesame Oil

2 Tablespoons vegetable oil, plus a little bit for eggs as well. You can cut the oil down on eggs if you’d like. I felt like I needed the 2 tbsp. of oil for onions , etc. You can start 1 tbsp. and add as you need.

1/8 teaspoon ground ginger– you can use fresh if you prefer

2 large eggs-beaten

1 cup frozen peas and carrots –I had it in the house and how easy was this? you can use broccoli or corn or all.

1 onion diced

2 cloves garlic -minced

1/8 teaspoon freshly ground black pepper , about 6 grinds on the pepper mill will do

*pinch of crushed red pepper

*kale — after onions were sautéed I threw torn up kale pieces to pan right before cauliflower rice and other ingredients. Kale broke down rather quickly and was an extra added delicious flavor to this bowl.

*chicken, shrimp whatever protein you like . I used a thin chicken cutlet as it was just for me, if I were making for more people I would probably add about 1/2 lb. of cutlets diced up.

2 green onions (scallions) thinly sliced

*salt and pepper to taste — you may want to add a little but don’t add till the end and you’ve tasted it. I added a little sprinkling of salt and pepper.

Directions:

If you must make the cauliflower rice, take out the processor, pulse cauliflower in the large bowl of a food processor until it resembles rice, about 3 minutes, set aside. If you bought the bag–you’re ready.

In a small bowl, whisk together soy sauce, sesame oil, ginger and a little black pepper

Heat about 1/2 Tbsp. of vegetable oil in a medium skillet over low heat , add beaten eggs and cook until cooked through. I didn’t scramble , I made a large pancake. About 2-3 minutes per side, flipping once. Let cool completely before dicing into small pieces, set aside to cool.

Heat 1- 2 Tablespoons Vegetable Oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet and cook, stirring often, until onions become translucent, at least 5 minutes. I like my onions translucent for this recipe. Lower the heat and stir in peas and carrots (and any other veggies you’d like) and cook until vegetables are tender, about 5 minutes. I cut up a thin chicken cutlet into small pieces and added it with the vegetables. I ended up using the 2 Tablespoons of oil, do what works best for you.

Stir in the cauliflower, diced up eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 5 minutes . Taste for soy sauce and add if necessary. I didn’t add any salt because the soy sauce was salty enough.

This is a very loose recipe so please feel free to experiment.

I am always trying out new recipes and especially new recipes for chicken. This one was part improvisation and part recipe. I love chicken thighs and I had tomatoes in the house and I always have white wine, flour and Dijon mustard in the house. Shopping list was short and I don’t mind cooking with butter ( yes real butter). It was delicious and not difficult at all. Big recommendation on this one. A nice green vegetable or salad would be lovely along with some crusty bread to soak up this delicious sauce.

You can substitute chicken broth for the wine if you don’t want to use wine.

Ingredients:

8 bone-in chicken thighs ( you can use less and just modify the rest of the recipe amounts)

4 Tablespoons flour

2 Tablespoons unsalted butter

1 Tablespoon kosher salt

1 Tablespoon ground black pepper

6-8 large medium to large shallots ,peeled and cut in half or quarters the long way depending on how large the shallots are.

2 cups white wine

2 Tablespoons Dijon Mustard

2 sprigs thyme

2 cups cherry tomatoes, cut in half

Directions:

Pre-heat oven to 375 degrees — you’ll need an oven-proof skillet with lid

Rinse chicken thighs in water, and pat them very very dry with paper towels. I allow the chicken to sit wrapped up in the paper towels while I prep. In a shallow plate place flour with the salt and pepper and stir together. I dredged the chicken through the flour not heavily and shake out any excess flour. The 2 Tablespoons worked well on 4 pieces because that’s what I made for us.

Melt the butter in a large heavy-bottomed pot or skillet set over medium-high heat. When the butter starts to foam up, cook the chicken , in batches if necessary. Cook until well browned and crisp on both sides. Set aside.

Add the shallots to the pot and saute them in the butter until they begin to soften and caramelize, takes approximately 10 – 15 minutes. Add the wine to de-glaze the pot, stir with a large wooden spoon. Add in the mustard and thyme till dissolved, then add the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.

Remove the lid after 30 minutes, and allow the sauce to reduce and thicken for 15 -20 minutes on the stovetop. I added the tomatoes at this point while it sat. I like a little sprinkle of crushed red pepper which I add before serving.

I then placed open pan in oven at 375 degrees for about 10 -15 minutes, it just crisps everything up nicely and it was perfect!