Monthly Archives: February 2013

Cauliflower Fried Rice

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I know, I know. Chinese sausages is super bad for you, but I had it in my pantry and needed to use it. OKAAAY Confession: I actually forced my parents to buy me some fresh ones when I was back in CA for winter break. Anyway, now that I think about it, I don’t really crave for Chinese sausages anymore because it just sounds too sweet for me, but when I made it, it was soooo satisfying & delicious. You can always sub out the Chinese sausages for other meats. I’ve already made it with chicken twice.

So here’s what I did. With fried rice, you basically cook everything separately and just put it in with the rice in a big pot. I scrambled 4 eggs, heated some mixed veggies (I bought the huge frozen Costco pack), & cooked the sliced chinese sausages. Back at home, my mom would stir fry garlic and ginger and add the rice so I did the same, just with cauliflower rice. Then you add in all the ingredients you cooked before and voilaaa. Got yourself some cauliflower fried rice. Add pepper, sriracha, soy sauce, you can have whatever you liiiike. Lil spoon likes cilantro in his fried rice because it reminds him of Oakland Chinatown fried rice, so you can give that a try too. Enjoy!

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Beef Sliders

Mmmmmmm burgers.

Vivian’s weakness is burgers. We had recently gotten burgers at a local burger joint and she ordered her burger without the bun…me? naaaaah. Buns for me. If I’m going to cheat, I’m going to cheat. But learning from the previous night, I decided to make sliders with lettuce as buns. I grabbed a pound of ground beef, mixed in an egg, made little patties, seared both sides and threw it in the oven for 25 min at 400 degrees. I then put cheeeeeeeeese on it and waited 5 more minutes to melt. Using my amazing ability to multitask, while the patties were in the oven, I chopped some onions and mushrooms and cooked them over some coconut oil til they were soft. Also chopped some tomatoes. Once done, Vivian and I put our tetris to the test and built mini slider towers with all the ingredients, wrapped them in lettuce, and ate them. Mission complete. In your face, carbs.

Here are some pics taken with our professional equipment. Big spoon’s iPhone.

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-Lil Spoon

Vietnamese Beef Stew

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My mom brought me a slow cooker and I had no idea what to use it for. It was just sitting at the very bottom of my kitchen cupboard. Finally spent some class time looking up slow cooker recipes and nothing motivated me enough to use it… Until I had a crazy (month+ long) craving for some home-made bo kho (beef stew), just like how my momma makes it back home. Lil spoon looked up a recipe for slow cooker bo kho and voila found this!

Lil spoon then went to Chinatown while I studied and he picked up the spices and other ingredients. The meat we used were some beef with tendon and we grabbed some without the tendon. The only things we were missing were the potatoes (purposely), cinnamon sticks (didn’t have it), & annatto seeds (lil spoon’s cantonese can only take him so far….). Also, some substitutions: instead of flour, we used almond flour and instead of all water, I substituted half of it for beef broth.

Of course, my kitchen still doesn’t have measuring spoons so I used my Vietnamese senses to get the taste just right. Turned out as the best bo kho I’ve ever had (including mom’s, I could be biased though). We ate it with a side of cauliflower rice & sriracha. Yums.

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Cauliflower Rice

Ah. The one thing we can’t do without. Rice.

When big spoon and I found out about this rice substitute, we looked at each other and realized, yup, maybe we CAN go paleo. This is probably the Paleo dish Vivian and I have the most experience making. This dish is like the spaghetti to our meatball, or the vanilla ice cream to our apple pie (which I haven’t had in forever…sigh). Rice has been a staple food to our lives, and now…cauliflower rice is the staple to our Paleo lives.

This dish is quite simple to make. Take a head of cauliflower and cut them into manageable pieces for your food processor. Then pulse it until its the consistency of long grain rice. Melt some coconut oil or butter onto a pan. If you’d like, throw in some minced garlic first. Then throw in the “rice” and cook over medium til the desired texture is obtained. Depending on the main dish, I also like to chop some cilantro and mix it in.

Note: when making this, you will realize why Vivian and I make our cauliflower rice for the whole week…because it gets EVERYWHERE. I’ve never had to sweep after cooking, but this never fails to bring the broom and dustpan out.

I present to you, rice.

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-Lil Spoon

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