Maybe you’ve already heard of cauliflower “rice,” but maybe not. The idea is to recreate the texture and flavor of rice using grated cauliflower. Seems strange, and I’ll admit to having been skeptical for a long time after first hearing the concept. But I finally tried my hand at it, and not only does this make for an amazing rice substitute when you need something to soak up a curry or stew, but it’s also quicker and more foolproof than cooking rice. I actually found myself preferring the ways in which this cauliflower rice differs from real rice – the slight toastiness lent from pan frying and the slight variety in sizes (unlike uniformly sized rice kernels, the grated cauliflower (depending on how you grate it) has some slightly larger and slightly smaller pieces).
Category: appetizers
Crab and Avocado Salad
I’m constantly looking at new recipes. I keep a list of all the ones I hope to one day cook, and some recipes, I get to in a couple days or weeks. But some recipes linger on the list for months or even years. Recipes that I added even though they seemed complicated, recipes that I keep skipping over because they feel outside my skill range, some even that I’ve tried and failed in the past. My most satisfying cooking moments are always when I manage to successfully tackle one of those recipes (like my char siu bao). This crab and avocado salad has been sitting on my recipes list for three years.
Roasted Curried Cauliflower
I’ve been trying to fit a lot into my life. All things I feel quite passionate about (this blog included), but sometimes it really makes me crave simplicity. Something that doesn’t require complicated techniques or rare ingredients or constant attention. So here’s what I threw together when I had a head of cauliflower that needed to be used. Nothing too crazy, just four ingredients and a hot oven. And the result, the aroma of curry as the edges of the cauliflower caramelize in the oven, soon ready as a versatile side.
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… Read the restPomegranate Asparagus Quinoa Salad
Now that it’s spring, I’m weaning myself off of the soups and stews that kept me going all winter. This salad is a perfect match for the transition in seasons. In an homage to all the plants outdoors whose greenery is currently in full swing, this salad is full of green, with asparagus, spring greens, mint, and chives. Quinoa, toasted for maximum nutty flavor, keeps it filling while pomegranate molasses and fresh lime zest and juice add a little tartness and a little sweetness. I love food with a variety of textures, and this salad manages just that – chewy quinoa, crisp-tender asparagus, and crunchy walnuts.
Fasoulia (Middle-Eastern Spiced Kidney Beans)
Fasoulia is simply Arabic for beans. Many different dishes go by this name, sometimes there’s meat included, sometimes a splash of pomegranate molasses. But the base of beans and tomatoes with Middle-Eastern spices stays consistent. I used kidney beans here, but other beans (including green beans) would also work, and my dad says black-eyed peas are what’s usually used in Lebanon. Traditionally, this dish would be cooked with baharat, a Middle-Eastern spice mix, but I didn’t feel up to making a new spice mix when cooking this, so after looking at the ingredients typically included in baharat (paprika, black pepper, cumin, coriander, cinnamon, cloves, nutmeg, and cardamom) settled on using a mixture of curry powder and paprika to come close to the same flavor.
Homemade Graham Crackers
This is probably not shocking to anyone who’s perused this blog, but I can be really ambitious with my cooking projects sometimes. Which is how I found myself in a bind with these graham crackers. I’d committed to making s’mores on an early Saturday afternoon to be the grand finale for the first grill session of the year; I had already invited a couple friends to join and made homemade marshmallows, and I was absolutely determined to make homemade graham crackers for the perfect s’mores. Somehow I easily envisioned myself making the dough on Friday night and baking the crackers on Saturday morning.
Tuscan Three Bean Soup
One of the greatest lessons I’ve ever learned about cooking is to be adaptable. Being able to read a recipe and then adjust it to the ingredients you have on hand and to your taste preferences will help you enjoy cooking more and yield some amazingly delicious results in the kitchen (even if there are a few disasters now and again). Take this soup, for instance. When I set out to cook it, it was intended as a chickpea soup. While I’m normally quite good about gathering all my ingredients before starting to cook (another valuable lesson), I somehow didn’t realize until halfway through cooking this that I didn’t have enough chickpeas.
Candied Bacon
Today marks a special milestone for my blog. For more than six months, I’ve been posting here three times a week every week, and this post right here is my 100th post. I struggled trying to come up with the absolutely perfect recipe for this occasion. I wanted something I was really proud of, something unique and delicious, something salty and sweet. And when I came across this recipe, I knew it was the one. Candied bacon. Could anything be more perfect? The combination of salty, sweet, spicy, and smoky is unbelievably decadent and addictive. Not too difficult to make but certainly not an every day recipe (because it’s not every day that you use a whole pound of bacon).
Vietnamese Shrimp Salad
We’ve had an exceptionally mild winter in DC this year (which, as someone with a very low tolerance for cold, I’ve actually enjoyed). At the beginning of March, temperatures suddenly shot up in the sixties and seventies, and it’s been feeling like spring ever since. With trees bursting into bloom and tulips out in full force right outside my front door, I just can’t bring myself to keep eating the same hearty soups and stews I’ve been relying on all winter. So when the recipe for this Vietnamese shrimp salad found its way into my inbox, I immediately set about cooking it.
West African Peanut Soup
Despite my love of bacon, I’ve recently found myself cooking a surprising amount of unintentionally vegan food. Meat is sadly quite pricey (especially if you’re like me and have qualms about eating factory-farmed meat with hormones and antibiotics), so I’m turning more and more to filling meals using fresh fruits and vegetables, nuts, beans, and lentils. And I’m surprised at the great flavors I can develop using these ingredients. Take, for example, this West African peanut soup. Mostly basic ingredients, but somehow combining peanut butter and tomato paste with aromatics and curry powder yields a nearly irresistible soup. Vegans, vegetarians, and meat-eaters alike rave about this soup.