Cauliflower Rice Pilaf

cauliflower rice pilaf Who ever came up with the idea of ricing cauliflower was brilliant! It’s so versatile and healthy and if you’re trying to stay away from carbs it’s a nice substitute. Can I be honest, I like this recipe for cauliflower rice pilaf better than the real deal which you won’t even miss, plus you’ll feel really good about eating it.

riced cauliflower Let’s talk about cauliflower rice. In the past when it first became popular I made my own with a large head of fresh cauliflower that I riced in my own food processor, but it was a production, I made a mess and usually had cauliflower all over. Now it seems that you can find it riced and ready to go almost everywhere either fresh or frozen and that makes me very happy.

Can I just tell you in all honesty, I prefer the frozen over the fresh. I love the convenience of having it stashed away in my freezer to use whenever I feel like it, it won’t spoil and the taste and texture is the same. My favorite brand is the one shown above it’s delicious, and I love the consistency in the size of the “rice”.

cauliflower rice pilaf This cauliflower rice pilaf is a wonderful side dish to have along with fish, chicken or meats. It’s even great for lunch all week just on it’s own and you don’t even need to heat it up, I’ve eaten it straight out of the fridge like a salad. A bowl of this pilaf is very satisfying.

cauliflower rice pilaf

You can combine any veggies you like, but for me I found this combo to be excellent. Along with the cauliflower rice it has mushrooms, butternut squash, curly kale, red and yellow pepper, red onion, garlic, green onions, cranberries and some salty pecans.

I tried to give you approximate amounts so you could get some idea but I always go over, in my opinion the more veggies the better, so don’t be skimpy, enjoy, it’s all good!

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5.0 from 2 reviews
Cauliflower Rice Pilaf
 
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Ingredients
  • 12 oz. of fresh or frozen cauliflower rice ( I prefer frozen for convenience)
  • 1 small pack of cremini mushrooms, sliced
  • 1 small red pepper and yellow pepper, small dice
  • 1 small butternut squash, peeled and diced small (you'll have extra)
  • 4 thin green onions or 2 larger, cut in small slices
  • 1 packed cup of curly kale, cut into thin strips
  • ¼ cup of red onion, diced small
  • a handful of dried cranberries
  • a handful of salted pecans ( you could use unsalted but I prefer the salted)
  • 1 large clove, garlic grated on a micro-plane or diced very finely
  • a handful of chopped fresh parsley
  • salt and pepper to taste
Instructions
  1. In two separate pans roast the sliced mushrooms and the small diced butternut squash, both drizzled with a little olive oil, salt and pepper and roasted at 425 until moisture leaves the mushrooms and the squash gets lightly golden. Set aside and let them cool.
  2. In a large saute pan add the garlic clove, red onion,the kale and both peppers and saute in olive oil for just a couple of seconds to soften slightly, basically until the garlic turns golden, then scoop out and set aside so it can cool down.
  3. Add the cauliflower rice into the large saute pan with more olive oil, season with salt and pepper and cook it until it's tender, do not overcook it! If it's frozen it just takes a few minutes. Let it cool down.
  4. Into a bowl add the cooked cauliflower rice, garlic, red onion, peppers and kale, mix well.
  5. Dump in the cooked mushrooms and also the butternut squash (you probably won't use it all).
  6. Toss into the bowl your green onions, parsley, cranberries and pecans, incorporating everything, mixing well adding more or less according to your liking.
  7. Taste for salt and pepper and drizzling more olive oil if necessary.

 

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Baked Crab Cakes with Meyer Lemon Aioli

baked crab cakes Have you ever gotten really excited about a recipe before? Well I sure have with these luscious baked crab cakes.

Before I go on I must confess this is the first time I attempted to make homemade crab cakes. I normally order them in restaurants but I’ve been disappointed so many times because they’re usually fried and somewhat greasy or you barely taste any crab at all because of the breading and fillers packed inside.

baked crab cakes Have no fear, these are the real deal! Jumbo lump crab cakes that are delicate and light with no breading or frying just baked to perfection in a very hot oven.

These are perfect for a special occasion like New Years Eve this weekend, a romantic dinner for two, a special birthday or anniversary dinner, a light and healthy main course or even served as appetizers. The best part is they’re so scrumptious and so easy to make!

jumbo lump crab for crab cakes You’ll need real jumbo lump crab meat so ask your fish monger where it’s located in the store. Many places sell it, It’s even available at Trader Joes but I happened to buy this at my Costco which always has it during the holidays. I added a little chopped red onion, red pepper, celery, parsley, basil and some spice for the other ingredients.

making crab cakes You must get a ring mold or a biscuit cutter like I used, or make your own with a can, it makes all the difference in looks and texture.

baked crab cakes What really makes these crab cakes so magical is the technique in which they’re cooked. I watched a You Tube of a chef in Napa and I just loved how he cooked them using high heat in the oven for just eight minutes.

The ingredients were a mix of a few different recipes I found on the web. I served them with a meyer lemon aioli that paired perfectly with all the flavors but a nice remoulade would work just as well.

baked crab cakes Don’t be afraid to make your own crab cakes, once you try these you’ll be hooked forever.

baked crab cake I can’t wait to make them again!

baked crab cakes

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5.0 from 1 reviews
Baked Crab Cakes with Meyer Lemon Aioli
 
Author:
Ingredients
  • Makes 4 generous crab cakes
  • ½ lb. of cooked jumbo lump crab
  • ¼ cup each, or even less ( you be the judge) of finely chopped celery, red onion, red pepper
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon of fresh chopped basil
  • ¼ teaspoon of Dijon mustard
  • ¼ cup of panko breadcrumbs
  • zest of a ½ lemon
  • 3 tablespoons of real mayo for the filling,plus extra for aioli
  • Old Bay seasoning to taste, or creole if you want it spicier
  • FOR THE AIOLI
  • 1 cup of good quality mayo
  • meyer lemon juice or regular lemon juice, fresh. Mix well til you get a nice consistency, add some salt and pepper.
Instructions
  1. Pre- heat oven to 500 degrees
  2. Spray a small baking sheet or pie tin with olive oil spray, no parchment or foil.
  3. Take a mixing bowl then add the mayo, zest and old bay, mix well.
  4. Fold in the celery, red pepper, red onion, parsley and basil and panko.
  5. Gently fold in the lump crab meat and combine everything. At this point you can taste for seasoning as you like it, adding salt and pepper to taste or more spice.
  6. Place bowl into the freezer for 10 minutes or fridge for 20 minutes, no longer! This allows the panko to set up and hold everything together.
  7. Take a ring mold, the one I used was around 3" and fill it almost to the top, packing it down as your filling it.
  8. Gently push it out onto your greased baking sheet.
  9. Place them into the hot 500 degree oven for 8 minutes and do not touch or flip them over.
  10. Take them out after 8 minutes and let them sit on the baking sheet for a minute before removing.
  11. Swipe your platter or serving dish with some of the aioli then carefully take a fish spatula and lift the crab cake gently off the pan and actually flip it over with your hand so the deeper golden side that was on the bottom is now facing up.
  12. Garnish with more aioli, some parsley and a sprinkle of Old Bay seasoning.

 

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Ice Cream Stuffed Panettone

ice cream stuffed panettone Here’s a fun way to transform a traditional panettone into a spectacular dessert with no baking required. Panettone is an Italian Christmas cake that has a sweet buttery dough filled candied fruits and nuts, just the smell alone when you open the box will drive you wild!

Today we’re going a little over the top and using the pannetone for an Italian version of an ice cream cake. Basically you’re going to hollow out your favorite panettone and then stuff it with some ice cream or gelato.

ice cream stuffed panettone I decided to do a mix of vanilla and chocolate this time, plus I added some frozen dark sweet cherries, because why not?

hollowed out panettone Leave the paper rim on for stability then either slice off the bottom or the top part right under the dome. Take a serrated knife and cut into the panettone leaving a border around the edges and bottom, scooping out the interior.

At this point you can brush the sides and bottom with some liqueur, but to me the panettone has so much flavor itself that it’s not necessary, but it certainly is an option.

ice cream stuffed panettone Make sure your ice cream is softened but not runny then just fill up the cavity to the top. I did the vanilla layer first, added some frozen cherries then ended with the chocolate layer.

ice cream stuffed panettone When the panettone is filled to the rim with the ice cream re-attach the lid or bottom back on then wrap the whole thing in  plastic wrap and stick it into the freezer. I find that overnight works best because you want the ice cream to really firm up so you can have nice clean wedges when cutting into it,  so what’s really nice is that this can be made one or even two days ahead.

ice cream stuffed panettone You can decorate the top anyway you want, I just melted some chocolate and made a quick frosting and added mini chocolate chips but you can be really creative and make it your own.

ice cream stuffed panettone

This is a pretty holiday dessert, nice and easy that will certainly wow your guests!

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5.0 from 1 reviews
Ice Cream Stuffed Panettone
 
You can use any size or shape panettone just use the same principle that I did filling it to the brim with ice cream.
Author:
Ingredients
  • 1 large panettone
  • 2 pints of gelato, one vanilla and one chocolate, softened (feel free to use any flavor of ice cream or gelato)
  • a handful of frozen dark cherries (optional) You can also add nuts or any frozen fruit you like
  • liqueur to brush the interior sides ( like amaretto) also optional, definitely not needed.
Instructions
  1. Take a sharp serrated knife and turn the panettone upside down and slice an inch off the bottom or if you prefer, make the slice on top right under the dome.You can leave the paper on for stability.
  2. Then cut around the inside of the bread to hollow it out leaving ½ inch base and sides ( save the bread pieces to munch on).
  3. Take your softened ice cream and fill the cavity to the top packing it down firmly, then re-attach the lid or bottom securely.
  4. Wrap the whole panettone in foil or plastic wrap and stick it into the freezer. Best if overnight or even 2 days before so that ice cream is nice and hard.
  5. Remove from the freezer, unwrap it, removing the paper that's attached to the panettone also, then place on a serving platter and decorate the top..
  6. Slice into wedges and serve, you can serve with whipped cream, maybe a chocolate sauce, or just as is.

 

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