Oh my gosh, this cauliflower bowl is so gorgeous, and filling, and satisfying, and yummy, and healthy, and low carb, and all the things. It has a lot of different components, but they come together to make such a lovely whole. Another successful vegetarian lunch with Melissa from Smells Like Brownies.
Start by making your cauliflower "rice" (actually, start by pickling some chard stems, which was done by Melissa before I arrived). Place raw cauliflower into a food processor and pulse until chopped to the size of rice (a few larger pieces are fine) - 1/2 a large head will make 3-4 cups. Cover tightly with plastic wrap and microwave for 2 minutes, just to soften.
Next, heat some coconut oil in a pan and add turmeric, cumin, a pinch of cayenne, and some fresh pressed garlic. Cook for a bit to activate the spices, then add the cauliflower and stir to combine and heat through. But don't leave it on for too long - you want the cauliflower to have texture! Make sure to season with salt and pepper.
Today is Secret Recipe Club reveal day! I was assigned Searching for Spice, written by Corina - a mother of two (I love the nicknames she gives her kids: Little Miss Spice and Master Spice). She loves international cuisine, making food from India, Mexico, North Africa, Thailand, and China. She prefers to stick to recipes that aren't terribly time consuming - like this Italian Chicken and Lemon dish, this Lamb Meatball dish, and this Chicken Pie. But sometimes, she will go for a more complicated recipe, too - like this Chicken Biryani and this Cassoulet with Confit Duck.
I ended up choosing this Korean Bulgogi recipe, because I just recently discovered Korean BBQ, and it is awesome! Bulgogi is definitely my favorite thing to order, so I loved that Corina had a recipe I could try. She served it with rice and lettuce to make wraps, I decided (inspired by my Spam dish) to make it a rice bowl, topped with a fried egg. It turned out great!
I had always thought that spam was super gross and never had any interest. But as I became more aware of the different cuisines of the world, I noticed that there were a few that really (REALLY) love spam. So when I saw spam musubi on the menu at my favorite local cafe, Megabytes, I decided to try it. You guys - spam is delicious! It's like ham plus bacon plus sausage all in one. I'm kind of obsessed now, like bought-a-case-at-Costco obsessed. No, processed meat is not good for you; but as a special treat in the place of bacon or sausage, it's not going to kill you (probably). Especially if you buy the low sodium kind, which I prefer.
Anyway, pressing musubi seems like a lot of work, and I am more of a freeform girl; so I decided to make a rice bowl for my first spam experiment. I cooked short grain rice and topped it with furikake seasoning, then seared spam, fried eggs, seaweed, scallions, and toasted sesame seeds. It. Was. Awesome. I wasn't sure that Jasper would be into it, but he loved it, too, and wants me to make it all the time!
Spam and Rice Bowl
1 1/2 cups dry short grain rice (I use Botan)
2 cups water
1/4 cup furikake seasoning (check your labels, not all furikake is gluten free)
1 can low sodium spam, sliced into 8 slices
salt and pepper
scallion greens, sliced
toasted sesame seeds
Combine the rice and water and cook according to directions, usually simmer covered for 20 minutes, then let stand for 10 (I use a rice cooker). Fluff with a fork and add the furikake seasoning, you can start with less and more to taste, if you wish. Set aside.
Meanwhile, sear the sliced spam on each side in a nonstick pan over medium-high heat. You won't need any extra fat, and you may have to work in batches. Set aside.
Pour out most of the fat from the pan, then return to medium heat and fry the eggs you your liking. I prefer sunny side up. Season the eggs with salt and pepper.
To assemble divide the rice among the desired number of bowls, top with the spam, then the eggs. Sprinkle nori, scallions, and sesame over the top. Enjoy!
One Year Ago - Lentil Salad with Walnuts and Herbs
Two Years Ago - S'mores Treats
Three Years Ago - Turkey and Sweet Potato Shepherd's Pie
Four Years Ago - Beef, Sweet Potato, Spinach, and Cheddar Turnovers
Five Years Ago - Couscous Dinners
After a bit of a hiatus, Melissa (Smells Like Brownies) and I are getting back to our weekly vegetarian lunches. Last week we tried this amazing soup recipe packed with veggies. It is warm and comforting, with lots of flavor and texture - plus it's really easy to make. It's also both vegan and vegetarian friendly. And gosh, isn't it pretty?
The soup starts out with sliced squash (we used acorn) and tiny cubes of turnip simmered in water until tender. At first I thought that one small squash and one turnip wouldn't be enough, but they turned out to be plenty! So don't go overboard and think that you need to get more/bigger. The cooking water then becomes the base for the broth and miso, tahini, and lemon zest are added to round it out.
You can garnish the soup however you like, but we stuck with the original recipe and used avocado, chives, toasted nori, and toasted sesame seeds.
The soup can be served over a grain, and we choose to try out buckwheat. We are both avoiding white rice for health reasons and thought this grain-like seed would be fun to try. Unfortunately it cooks to a porridge like consistency instead of individual grains. So I would recommend barley or brown rice instead.