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 `

Peanut Brown Rice Noodle Veggie Bowls

Peanut Brown Rice Noodle Veggie Bowls

Well, it appears to be winter again. And this recipe happens to be perfect for winter weather. I think everyone craves a warm bowl of noodles on cold days and I am no exception.

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However, unlike many comfort noodle dishes, this one is full of…you guessed it… veggies! In fact, I stuffed 6 different veggies in here, 2 types of mushrooms, kale, leeks, and of course, 2 types or radishes.

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What I like about this combination is that it hits all the flavor  and texture notes. It’s sweet from the peanut butter, salty and crunchy from the kale chips and the mushroom and sesame oil provides that umami flavor. It’s pretty much everything you could want in one warm bowl. So, what are you waiting for?

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Peanut Brown Rice Noodle Veggie Bowls
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Peanut Brown Rice Veggie Noodles

smooth, crunchy, sweet, salty, umami, what more can you ask for?
Servings 2

Ingredients

For the peanut sauce:

  • 2 Tbsp peanut butter
  • 1 Tbsp sesame oil
  • 1 tsp low sodium soy sauce
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 2 tbsp warm water

For the veggie bowls:

  • 2-3 cups kale
  • 4 tsp olive oil, divided
  • a pinch of salt
  • Cooking Spray
  • 1 leek, cleaned and chopped
  • 1 cup cremini mushrooms
  • 2-4 shitake mushrooms
  • 2 oz of brown rice noddles
  • 1 small red radish, thinly sliced
  • 1 small watermelon thinly slice
  • 1/2 cup edamame
  • 2 TBSP sesame seeds

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the sauce. Microwave the peanut butter for 30 seconds. Add the peanut butter, sesame oil, soy sauce, ginger, garlic, and warm water to a small bowl. Mix until combined.
  3. Wash and destem the kale. Add to a medium bowl and toss with 2 tsp of olive oil and salt.
  4. Spray a baking sheet with Cooking Spray.
  5. Spread the kale on the baking sheet and bake in the oven for 8 minutes on each side.
  6. Meanwhile, clean and chop the leeks and mushrooms. In a medium pan add the remaining olive oil, leeks and mushrooms. Cook for about 15 minutes until tender.
  7. Cook the brown rice noodles according to the package.
  8. Thinly slice both radishes with a mandolin.

  9. To assemble, add one ounce of brown rice noodles to a bowl and spoon 2 tbsp of the peanut sauce. Then add the kale, leeks, mushrooms, radish, and edamame and top with sesame seeds.

 

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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!

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Crunchy Greens Salad

Crunchy Greens Salad

Salads these days… they are certainly not all healthy. Cheese, bacon, creamy salad dressing aren’t always the best additions for healthy eating. Even I am certainly guilty on the cheese front! But this salad is the perfect mix when you want to feel good about what you are eating. This salad packs a powerful punch. Kale is an excellent source of vitamin A and vitamin C, there is protein from edamame, and healthy fats from avocado. This salad is the perfect to make when you have a CSA vegetable box with some extra you don’t know what to do with (like crunchy sprouts ;)) What’s even better there is no cooking and barely any prep required!

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Crunchy Greens Salad

  • Servings: 2
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Ingredients

– 2 cups of kale, washed and de-stemmed
– 1/2 lemon, juiced
– 1 TBSP olive oil
– 2 cups of arugula
– watermelon radish
– 1/2 cup of edamame
– 2 TBSP green onions
– 1/2 avocado
– 2 TBSP crunchy sprouts
– olive oil
– balsamic vinegar

Directions

  1. Wash all the veggies.
  2. Massage the kale, add the lemon juice and 1 TBSP of olive oil and kale to a small bowl and mix with your hands until the kale becomes more tender.
  3. Use a mandolin to thinly slice the watermelon radish, I used about 5 slices per salad.
  4. Chop the green onion.
  5. Slice the avocado.
  6. Add all the ingredients to a plate or bowl and top with olive oil and balsamic vinegar.
  7. Enjoy.

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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!watermelon-radish-salad-1-of-1-4watermelon-radish-salad-1-of-1-8

Spaghetti Squash Shrimp Pad Thai

Did you know that true pad thai does not have peanut butter as an ingredient? Per usual we had to add one of our favorite condiments which in all likelihood ruins pad thai as it was intended. In fact, I really did try to not use peanut butter in this recipe, but after shopping at 4 grocery stores without any luck in finding tamarind paste, I just had to give up and add in the peanut butter to my sauce.

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Spaghetti Squash is a great substitute for all kinds of noodles. It has a similar look and texture to pasta but has far fewer calories and carbohydrates than pasta. When spaghetti squash first became a fad, I think about 5 years ago, I hatched a plan to trick my younger sister into believing it was actual pasta. The two of us are as opposite as opposites can be when it comes to food. Growing up we made my mom’s life as difficult as possible never eating the same thing as each other. So while I started (finally) eating lots of veggies a few years back, she has yet to really jump on that bandwagon. If you remember from earlier this week, she only will eat broccoli if it’s doused in Chinese sauce. Her other veggies of choice included cucumbers, onions, and mushrooms-the really nutrient dense ones ;). Anyways, back to this plan, I cooked spaghetti squash with pesto and Parmesan (of course not letting her see the preparation). When she took a bite, she knew something was up but couldn’t figure it out, so she just had to give in and eat the rest of the dish. I think I kept the secret going for over a week before I told her. And now of course, she won’t eat spaghetti squash again, just to be difficult.

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Spaghetti Squash Pad Thai

  • Servings: 2
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A healthier take on a personal favorite

Ingredients

– 1 spaghetti squash – 4 tsp of olive oil, divided – 2 cups of broccoli florets – 2/3 cup of edamame – 1/2 cup carrots – 1 egg – 8 shrimps – 2 TBSP of green onions, chopped – 2 TBSP cilantro, chopped – 2 TBSP peanuts chopped

For the sauce – 2 TBSP of peanut butter – 1 TBSP of soy sauce – 2 tsp of honey – 1 TBSP fish sauce – 1 tsp red chili paste – 2 TBSP rice vinegar – juice of 1/2 lime

Directions

  1. Preheat the oven to 350 degrees.
  2. Cut the spaghetti squash in half remove the seeds.
  3. Pour 1 tsp of olive oil into each half of the spaghetti squash.
  4. Place two halves face down on a baking sheet. Cook for 40 minutes until you can stick a fork through the skin.
  5. Meanwhile, make the sauce. Add the peanut butter, soy sauce, honey, fish sauce, red chili paste, rice vinegar, and lime juice into a small bowl and mix well.
  6. In a large skillet, add the remaining 2 tsp of olive oil. Start by adding the broccoli florets and shrimp.
  7. Cook for 5 minutes and then add the carrots, edamame, and egg. Cook until tender.
  8. Pour the sauce into the skillet with the veggies and shrimp.
  9. When the squash is cooked, use a fork to remove the spaghetti squash from the skin.
  10. Add the spaghetti squash to two bowls. Top the squash with veggies and shrimp.
  11. Garnish both bowls of pad thai with lime juice, green onions, cilantro, and chopped peanuts.
  12. Enjoy warm!

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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!

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Asian-Style Broccoli with Brown Rice

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This dish is deceptively simple and deceptively delicious. Some people have been known to eat this dish for lunch Monday through Friday for weeks maybe even months on end and never get sick of it. 

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Why is it so simple? The rice is cooked for 3 minutes in a microwave. The veggies can be cooked all at once and last throughout the week. Plus, can you really screw up broccoli, carrots, and edamame? I think my sister, who has been known to once cook chicken legs for 8 hours, has a chance at not screwing this up. (She might even consider eating this as she has a rule about broccoli- must be covered in Chinese sauce otherwise its deemed inedible).

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Why is it so good? It carries the perfect salty/sweet balance that can still be categorized as healthy. It’s a lunch that keeps you nice and full with over 1 cup of veggies, and plenty of fiber from brown rice. 

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Asian-Style Broccoli with Brown Rice

  • Servings: 2
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The perfect combination of sweet and salty.

Ingredients

– 1 small-medium head of broccoli, cut into florets – 2/3 cup of edamame (frozen or fresh) – 1/2 cup, carrots, shredded – 1 TBSP sesame oil – 1 10 oz package of brown rice (about 2 cups) – 3 TBSP of sweet chili sauce – 2 tsp of soy sauce – sesame seeds

Directions

  1. Cook the rice in the microwave according to the directions.
  2. In a large skillet, add 1 TBSP of sesame oil and the broccoli florets.
  3. After about 5 minutes, add the edamame and carrots
  4. Pour the sweet chili sauce and soy sauce into the pan with the vegetables. Toss the veggies in the sauce.
  5. Carefully open the bag or rice and place into 2 bowls.
  6. Add half of the veggies to each of the bowl.
  7. Top with sesame seeds.
  8. Enjoy warm!

This dish keeps well in the fridge all week. Double the recipe and you can bring this dish into work all week.

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So in the middle of all those Holiday parties, consider making enough for lunch all week and guarantee yourself at least one serving of veggies and one of whole grains every day this week.

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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!

Cauliflower Fried Rice

Instead of the spiralized craze, I am thinking of starting a new “ricing” craze. You can turn vegetables (especially cauliflower) into a rice like texture to use instead of rice? Any thoughts? Actually I haven’t tested this technique on anything but cauliflower yet… but I’ll keep you posted.

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For this cauliflower fried rice recipe I am using one of my favorite new products that I have shared with you before-frozen riced cauliflower from trader joes. It’s so quick and easy and cuts down prep time by a lot!

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This recipe packs a lot of veggies! The cauliflower base provides a full cup and in addition I added another 1.5 cups per serving. 2.5 cups of veggies-that’s more than many Americans eat in day let alone one sitting. Carrots, Mushrooms, and Edamame are some usual suspects in fried rice so those are the veggies features in this recipe.I added some shrimp for protein in addition to the egg to make this one well rounded dish!

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One note: soy sauce even low-sodium has a lot of sodium! One tablespoon of low-sodium soy sauce had 460 mgs! Try not to add more than the recipe calls for!

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Enjoy!

Miso Mushroom Soba Noodles

I LOVE mushrooms but I have only loved them for about 5 years. The first time I remember trying mushrooms was when I studied abroad in France. I stayed with a very sweet host family. On the first day, she asked me if there were any foods that I didn’t like, (in French of course). Any? For me it was more like name 5 foods that you like period. Thinking on the spot, I decided to come up with my 3 least favorite foods. Number 1 was easy-tomatoes and any food with tomato based product- I felt like that would cover a lot. I cannot remember what I said as number 2, but I chose ham as #3 because it’s a French staple so I assumed they served that a lot. I wanted to make a good impression, so I made an effort to try everything else. However, my host mother was pretty good at picking up on my facial expressions when I didn’t like something (I thought I was being discrete) and quietly stopped making some of things I really didn’t like. Did I mention she was really nice.

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Anyways that brings us to mushrooms. One day she served mushrooms with dinner. I am pretty sure I had never tried them before, trying was not really part of my vocabulary (to be honest, it still isn’t always part of my vocabulary) I decided to give them a try and it turns out-I liked them!

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I hope you like mushrooms too because I am sharing a week of recipes that all feature mushrooms.

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Today’s recipe is for Miso Mushroom Soba Noodles. Miso is a traditional Japanese seasoning that is made from fermented soybeans. Miso is naturally high in sodium, so be sure to use sparingly. The recipe calls for 1 tablespoon of miso paste which has 640mg of sodium-that’s a lot-so be sure to spread the sauce evenly among the two bowls. Miso pairs well with Japanese soba noodles, which are a buckwheat noodle.  Soba noodles are a healthier choice than traditional pasta with half the calories and no fat.

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My Miso Mushroom Soba Noodle recipe is the perfect weeknight meal ready in less than 30 minutes. I highly suggest you top your bowl with the sesame seeds-they really add the perfect texture and flavor!

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