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 `

Apricot Strawberry Avocado Salsa

I am calling this recipe part fruit salad, part salsa, part guacamole, because it really is a little bit of everything. Apricots and Strawberries, red onion, avocado and cilantro must equal

fruitalsamole

or

guacsalsuit

What do you think?!

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I really like the pairing of apricots and strawberries for the tart and sweet flavors. And I really love avocado period. So there is nothing wrong with this dish!

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Check back tomorrow for some ideas on how to use this, besides of course eating it straight from the bowl.

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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!

Sweet Potato Black Bean Chili

Can you believe I have never had chili before?

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Today I am sharing the perfect chili recipe for my (and hopefully your) taste buds. I have never had chili before because I do not like tomatoes and until I came up with this recipe, I have never seen a tomato-less chili. (I am not really sure whether you can call this dish a chili without tomatoes, but I am going to go ahead and call this a chili). This is easy to make, freezes well and uses traditional spices. It’s a perfect week night meal and would make a great addition to your Superbowl menu this weekend!

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Sweet Potato Black Bean Chili

Garnish with avocado, cilantro, lime, and cheese if you wish!sweet potato chili (1 of 1)-13sweet potato chili (1 of 1)-11

Overnight Oats with Pomegranate & Raspberry

This breakfast has endless possibilities.

I first discovered overnight oats a few years and have been hooked ever since. It’s so easy to prepare yet it feels more indulgent than yogurt or instant oatmeal. The best part is, if you make it in a jar, you can bring it with you on the go. I am a big fan of eating breakfast at work rather than before work, so I like the portability of overnight oats. For me, I don’t want to waste any time eating breakfast in the morning at home that could instead be time sleeping in bed 😉

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Since this week’s feature ingredient is pomegranate I added lots of arils to my jar. I have previously mentioned that I prefer to eat seasonal produce but I do buy frozen fruit from time to time to add to smoothies, yogurt, and pancakes. This week I had frozen raspberries in the freezer so I added those to my jar as well. Before you eat your overnight oats in the morning, add any ingredients that you don’t want to put in the fridge overnight, like nuts, seeds, or granola.

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This recipe uses a tablespoon of chia seeds. Have you ever used them before? Chia seeds are an ancient Mayan and Aztec seed that have grown increasingly popular due to its many health benefits. Chia seeds are high in omega 3 fatty acids, which help reduce cholesterol and inflammation. They also are an excellent source of fiber and a good source of calcium.

Do you know the difference between and excellent source and a good source? Foods described as an excellent source of a certain vitamin or mineral have greater than 20% of the recommended daily intake (RDI) whereas foods that are a good source have between 10-19 of the recommended daily intake (RDI). Chia seeds start off as little seeds but when you put them in milk they change into a texture similar to tapioca. It’s definitely an interesting texture, but when I add them to yogurt or oats along with fruit I don’t mind the texture at all.

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Prep this breakfast when you are making your lunch for the next day, I promise you won’t be disappointed.

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