Doesn’t everything just look more delicious when its served inside a pineapple?
And speaking of pineapple’s, I went to a truly amazing event hosted by Pineapple DC last week. Samin Nosrat author of Salt, Fat, Acid, Heat shared how she fell in love with Cooking at Chez Panisse and worked from busser to chef and everything she learned about cooking. She also taught us how to make Ceaser Salad dressing which was amazing! Her new book, which I can’t wait to get, is about breaking all the rules when it comes to cooking. And rather than relying on recipes that detail specific amounts and cooking time, you should trust your palette to tell you how much or little of each ingredient to add. Furthermore, she said that she believes everyone can cook! Yes, we are looking at you! You are born with a sense of taste and you should always trust your palette to guide you in your cooking. I have been thinking a lot about this over the past few days. And while I agree to some extent, I think there are a whole host of factors to consider. First of all, not everyone wants to be a cook. I think a lot of people just have no desire to learn (you are missing out). Second, not everyone has time to cook. The reason a lot of people don’t cook is because they lack time. For me, I only can cook because I prioritize it over other activities. A third point is that when it comes to food safety, everyone should learn thing or too and always ensure they are cooking their food enough so that they do not get sick. And last but not least, learning how to cook healthy may not be intuitive. Of course, everything tastes better with butter (fat) and salt, but learning how to cook with those ingredients sparingly. And for that, I hope you continue to try my recipes!
Pineapple Cauliflower Fried Rice
a quick and easy one pan meal ready in 30 minutes
Ingredients
- 4 shrimps defrosted if frozen
- 2 tsp olive oil divided
- 1 clove garlic
- 1/2 cup pineapple chunk
- 1 cups cauliflower fried rice
- 1/4 cup edamame
- 1/2 cup zucchini
- 1 egg
- 1 tbsp soy sauce (or use a gluten free version)
- 1 tsp sesame oil
- 1 small purple ninja radish
- 1 red scallion
- 1 tbsp cilantro
Instructions
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In a large pan, add the olive oil and shrimp. Cook for about 4 minutes on each side.
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Meanwhile, cut the pineapple. If you want to use the pineapple as a serving dish, you have to scoop/cut out the pineapple. Either way, you want the pineapple to be cut into small 1 inch cubes.
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Cut the zucchini into small 1/2 inch cubes.
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Once the shrimp is done, place them to the side. In the same pan, add the tsp of olive oil and minced garlic clove, cauliflower, edamame, and zucchini. Cook for about 5 minutes.
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After 5 minutes, add the egg, soy sauce and sesame oil and cook for another 5 minutes.
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Add the shrimp and incorporate them into the dish.
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Put the pineapple cauliflower fried rice into a bowl or the pineapple.
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Use a mandolin to slice the radish.
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Thinly slice the red scallion.
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Chop up the fresh cilantro.
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Garnish with the radish, scallion, and cilantro.
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