Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice

Doesn’t everything just look more delicious when its served inside a pineapple?

Pineapple Cauliflower Fried Rice

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

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice
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Pineapple Cauliflower Fried Rice

a quick and easy one pan meal ready in 30 minutes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

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

  1. In a large pan, add the olive oil and shrimp. Cook for about 4 minutes on each side. 

  2. 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. 

  3. Cut the zucchini into small 1/2 inch cubes. 

  4. 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. 

  5. After 5 minutes, add the egg, soy sauce and sesame oil and cook for another 5 minutes. 

  6. Add the shrimp and incorporate them into the dish. 

  7. Put the pineapple cauliflower fried rice into a bowl or the pineapple. 

  8. Use a mandolin to slice the radish.

  9. Thinly slice the red scallion.

  10. Chop up the fresh cilantro. 

  11. Garnish with the radish, scallion, and cilantro. 

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice `

Love & Lemons: Roasted Squash with Apple Salsa

The Love & Lemons cookbook is so perfect! After reading the first few pages I came to understand that Jeanine shares the same passion and sensible attitude towards cooking that I do. She believes in using local, seasonal produce, cooking with lots of veggies, and taking creative licensing when it comes to recipe. Most importantly, the entire cookbook is organized by vegetable! What a great idea 😉

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So now that I have finished gushing over the cookbook, I chose to cook a recipe from her blog! Because like Jeanine, I believe in cooking with what you have and I had a lot of Delicata Squash.

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Thus, I made this delicious Roasted Squash with Apple Salsa. I love this recipe because it’s so unique. I wouldn’t have come up with the pairing on my own but I love finding new and creative ways to put ingredients together.

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Find her recipe here: http://www.loveandlemons.com/roasted-squash-apple-salsa/ and the cookbook.

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I cant wait to cook more of her recipes!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Grilled Corn Guacamole

Many of you have asked, when I am choosing avocado for ingredient of the week. Let’s be honest… Avocado is the ingredient of every week. Now that I think of it, I honestly can’t think of a week that I haven’t shared a recipe with an avocado. It’s hard to believe they have only been the hot trend for a couple years. I never want to stop eating these beauties.

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So how to do you make guacamole even better… you add, grilled corn, grilled onions, and Cotija cheese. Now were talking. And with these ingredients its perfectly okay to eat guacamole for a meal.

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Grilled Corn Guacamole

  • Servings: 4 servings
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as if it was possible to make guacamole any better

Ingredients

  • 1 ear of corn
  • 1 large slice, red onion (1/4 inch thick)
  • 1 1/2 avocado
  • 1/4 cup of cilantro, chopped
  • juice of 1 & 1/2 limes
  • 1/4 cup of Cotija
  • salt, to taste

Directions

  1. Grill the corn and red onion on a grill plate for 4 minutes on each side.
  2. When the corn and onion cool off, cut the corn off the cob, and chop the onion into small pieces.
  3. Chop the cilantro.
  4. 4. In a small bowl, mash the avocado.
  5. Add the lime juice, cilantro, and red onion to the avocado.
  6. Add the corn, and cotija to the guacamole.
  7. Enjoy!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Healthier Mexican Elote 3 Ways

Mexican Elote is the bomb.com. Where has it been my whole life. I seriously just discovered it last year. But the whole issue with Elote is Mayonnaise. Mayonnaise is something I use sparingly if at all. There is just really no “good for you: ingredients to be found. But there is no reason you cannot sub mayonnaise for other delicious spreads. Today I am sharing versions with avocado, tahini, and garlic hummus.

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So this version is not only healthier, it honestly has a lot more flavor.

Healthier Mexican Elote Three Ways

  • Servings: 3 servings
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Hummus, Tahini, and Avocado are subbed for traditional mayonnaise

Ingredients

  • 3 ears of corn
  • 1/2 an avocado
  • juice of 1 lime
  • 3 TBSP of garlic hummus
  • 2 TBSP of tahini
  • 1/4 cup of cilantro
  • Paprika
  • 1/3 cup of Cotija

Directions

  1. Cut each ear of corn into three pieces.
  2. Take skewers and insert them into the center of the corn.
  3. 3. On a grill or grill plate, grill the pieces of corn for 5-8 minutes. 4. Add the avocado and lime juice into a blender. Pulse until creamy. 5. Chop cilantro and crumble the Cotija.
  4. To make the avocado elote. Spread the avocado mixture on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  5. To make the garlic hummus elote. Spread the garlic hummus on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  6. To make the tahini elote. Spread the tahini on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  7. Enjoy!

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Is it just me or does Cacique make you think of Aaron Sanchez from Chopped. And do you watch Chopped Marathons for days on end? I am not judging… guilty as charged.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Cheddar Corn Cakes

Cheddar Corn Cakes. I cannot stop eating these. They are very addicting. I think the cheddar, cilantro, scallion combination is perfect.

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Cheddar Corn Cakes

  • Servings: 8 cakes
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Baked Not Fried, it's the perfect way to use up lots of corn

Ingredients

  • 2 ears of corn
  • 1/4 cup of cilantro
  • 2 scallions
  • 2 oz of cheddar
  • 1/4 cup of breadcrumbs
  • – 2 eggs

Directions

  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchement paper.
  3. 3. On a grill or grill plate, grill the two ears of corn. 4. Chop the cilantro, scallions, and cheddar. 5. When the corn is grilled to your liking, and cooled, cut the corn off the cob.
  4. In a medium-sized bowl, add the corn, cilantro, scallions, cheddar, breadcrumbs, and 2 eggs.
  5. In a wooden bowl, mix the ingredients together.
  6. Form small balls with your hand and place them on the baking sheet.
  7. Cook for 10 minutes and then flip to the other side for 2 minutes.

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These cheddar corn cakes even make the perfect breakfast. Just mash some avocado and add a soft boiled egg (like 6 minutes) and you have the perfect weekend breakfast treat!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!