Thursday, May 31, 2012

Curried Haddock & Shrimp Over Coconut Cauliflower “Rice”

Ready for a new fact? Here it goes...I don't really like rice. WHOA! A self-proclaimed foodie who doesn't like rice? I know, it's weird but it is real, my friends.

Who just walked out after reading that?

I'm sorry to all of those who I have just majorly let down, but listen, I cannot help it. I would rather eat quinoa or couscous or noodles or potato. Okay, you probably got my point after I said "I don't really like rice," but I always feel like it's just there to fill up the rest of the plate. Of course there are exceptions (as there are to any rules); I like it as part of a recipe- chilaquile or stuffed peppers, for example. And, I DO like risotto. I actually love risotto but I just don't really care for a side of plain rice. So, I think I am done trying to explain my rice issue.



My lovely best friend, Kerri :)
Back to the real discussion at hand: this recipe. The Rice Gods have answered my call, sort of. Actually, my best friend, Kerri, has answered my call, by sharing this blog post with me.

Behold: CAULIFLOWER RICE! I don't know who thought of this concept but it's probably one of the coolest ideas ever.


What? That’s not even close to the same thing, you say? Just you wait. And, as quoted straight from Peter's mouth, "This is better than the real thing."

As I worked on this curried seafood recipe, I decided my version of the cauliflower rice would include coconut infused oil, because coconut goes.so.well.with.curry!

Still not sold on the fact cauliflower rice is a great substitute (I say better) for actual rice? Look at the pictures, and better yet, try this recipe! Obviously I am still in awe over this concept.

This curried seafood and "rice" dish happened in two attempts (sometimes it takes me months), so that already makes me like it. But seriously, it's my favorite thing happening in this kitchen right now! I kinda wish I could just have you all over for dinner.




Cheers to the person who thought of cauliflower rice! And cheers to the first person who cracked open a coconut and tasted it (they were totally rad brave)!

Sunday, May 20, 2012

Green Coconut Curry Sauce


I was working on developing this curried seafood recipe the other day, and everything was original except for the sauce. I was using a jar of green curry sauce from the grocery store and it was kinda making the awesome flavors cry a little when I poured it on top as the finishing touch. So, of course, what do I do? I set out, right in the middle of one recipe, to make another: my own version of green curry sauce. 


I think I like this one better just because it's so pretty in the saucepan. Is that sad? Well, of course, it tastes splendid too.

Wednesday, May 9, 2012

Spring Minestrone Soup


May is a confusing time for us Mainers. The days fill up with leftover April showers, the smell of fresh-cut grass is in the air, birds begin chattering/bragging up a storm about the beefy worms they are finding, and us Mainers enter the period of spring confusion. We're ready for summer because the last official day of winter has passed. We even try to wear our shorts and bathing suits on 55 degree days, just to convince ourselves that it is, in fact, getting warmer and that summer is right around the corner.
"Maybe if I wear some flip-flops today, or crack the windows, I won't notice it's raining and feels like, well...55 degrees." I have this train of thought daily in the spring, and usually I just get chilled and cranky, and then accept (for at least the rest of the day, and usually start over again the next) that it is still too cold to be summer. But that does mean one neat thing: I can still sneak a comforting, winterish dish into the dinner menu without feeling like it is out of place.

I am an avid follower of the food blog SimplyRecipes. I was searching for spring dishes one rainy afternoon when I came across SR's Spring Minestrone Soup. I thought, "How cool! It's the best of both worlds: springy but still a nice, warm soup." SR's recipes have never failed me, so I set out to make this soup that evening and it was just perfect! I love that it has more unusual vegetables in it than your classic minestrone- artichoke hearts, chickpeas, asparagus...and the best part is, you swirl pesto into it at the end!!!
YES PLEASE, CAN I GET A "SWIRLY PESTO?" I have no idea what that is, But.It.Is EXCITING!

Thursday, May 3, 2012

Classic Basil Pesto

I have an announcement. I have decided that since it is so easy to whip up a fresh batch of pesto, there's really no need to buy pre-made anymore. 
I know, I knowwww, it's just that much more convenient to open a tub and spoon some into whatever dish is saying, "GIMME PESTO!" But! But, the taste of fresh pesto cannot be beat. Therefore, I argue that the extra 12 minutes and 17 seconds (I timed it) it takes for me to chop up some lovelies, throw them into the food processor and have the splendid machine do the work, makes your efforts worth it.

That is all.

Tuesday, May 1, 2012

Homemade "Canned" Diced Tomatoes


Recently, I've been playing with a lot of recipes that call for canned diced tomatoes. But, the highly acidic fruit, sitting in the can, freaks me out a little. Plus, I always find myself staring at articles about BPA and squinting. (For some reason, it makes me squint. This can be substituted for cringing.) And since Canada declared it a toxic substance in 2010 and banned it from baby bottles, as did the EU, I just don't really enjoy playing with the stuff. Therefore, I decided to make my own canned diced tomatoes.

The "thing" about canned tomatoes is that they are so convenient. You just open the can and dump them into whatever it is that needs them. So, this recipe I created is extremely simple. There's no added spice, little chopping, and little cooking time. Plus, it can be done in the same pan you will be using for a lot of the recipes that call for canned tomatoes (ONE LESS PAN TO CLEAN, YEEHAW!)

I don't know how this recipe compares to a regular canned diced tomato recipe but it has worked so far, and tastes the same, I think, and I want to share it.