Category Archives: cauliflower

Thai Stuffed Peppers part two

Friday I made the sausage to stuff these peppers with. Go check that post out first.

I said it on Facebook, but it bears repeating. I have had a lot of fun experimenting and coming up with all the flavors in this meal. I really think it has come together nicely. I used the sausage I made on Friday to fill the peppers. I also created a green sauce to put on top. I was trying to recreate the flavors you get when you have a green plate with your Pho. Pho is Vietnamese noodle soup (I know I’m mixing up my nationalities in this meal but trust me it works). All this is served over some saffron cauliflower rice. I told ya’ll on Friday that this would be an epic meal. This is not a meal that you can throw together quickly, sorry. It is a meal that is worth the effort for a nice dinner party like this one.

Thai Stuffed Peppers

6 bell peppers sliced lengthwise (one of mine was rotten so I only used 5)

Thai sausage

Cut the peppers and remove all the white ribs and seeds.

I kept the stems because I thought it looked pretty. Fill peppers with meat.

I overfilled them to compensate for shrinkage that is bound to occur during cooking.

Bake covered in a deep dish at 400 for 45 minutes. Uncover and cook for another 15 minutes. Make sure internal temperature is 170 before serving.

Green Sauce

1 cup coconut milk

1/4 cup cilantro

2 jalapenos (more if you want it spicier)

1/2 cucumber

2 tbsp yellow onion

1 tbsp fresh basil

1 tsp fresh ginger

1/2 tsp kosher salt

Blend all ingredients until smooth. I made a HUGE mess making this sauce.

Originally I thought I’d go with a Raita which is an Indian sauce that uses yogurt and fresh ingredients. (Thailand, Vietnam, and now India? Where are you taking this meal girl?) When I was done it was just too runny because coconut milk doesn’t have the heft that yogurt does. So I decided to blend it instead. It was a good call because the flavors really came together as a whole instead of being tasted separately. This can be refrigerated overnight with your sausage or made and served immediately. Spoon this over your baked peppers when they are done.

I served the peppers over saffron “rice”.  Most of you paleo kids out there already know how to make cauliflower rice. For those who are new to the lifestyle you can mimic the textures of rice with cauliflower. Just pass it through a food processor with a grating attachment, or use a cheese grater and do it by hand.

Cook on the stove top with some water or chicken stock until tender. Use as you would rice. I think the flavor is better than regular rice and don’t miss that grain one bit. T is more of a rice lover and says it’s a fair substitute.  For the saffron rice I heated up 1 cup of chicken stock with a pinch of saffron. Once I saw steam I turned off the heat. This is to let the saffron “bloom”. You can see here it is already starting to impart it’s amazing color and taste to the stock.

I let this sit for a few hours but if you are pressed for time give it at least 10 minutes.

Then cook your cauliflower in the beautiful stock. I think the flavor of cauliflower overtook the flavor of the saffron. So really, aside from a beautiful color, it is not a necessary step.  I wish it was as amazing as saffron rice, but cauliflower is just too much flavor for one little herb.

Plate and enjoy! I hope you find a good day with great company to enjoy this meal like we did.


Simple Indian Food

Right now I’m on a break from work as it is summer time. When I am working I’m always trying to make dinner as quickly, and deliciously as possible. A few years ago I discovered that this small town has an Indian grocery store! I was so excited that I spent a ton of money on different food stuffs. The clerk wondered if this white girl had any idea what she was getting in to. I told him I used to live above an Indian restaurant in Seattle and missed my delicious spiced food. My favorite thing I purchased that day was these spice packets. All you have to do is mix them with water and you have instant curry. When I’m pressed for time I’ll take some meat from the freezer, mix up a spice packet, and pour it on the meat. I leave the meat in the fridge for a day to defrost in the delicious sauce. Then I’ll grill or bake up the meat and use the remaining sauce to cook my vegetables in.

In the interest of time saving I heat the sauce (remember it had raw meat in it so be sure to bring it to a boil) toss in frozen veggies and a little coconut milk. Serve this all in a big bowl. It always tastes amazing no matter which blend I use. These are the ones we’ve got at the store, but there are more on the market that are just as easy and delicious. I highly suggest you check out their mixes and try them all!

Today’s meal I used their Pav Baji mix. Just mix with warm water until the spice is mixed thoroughly. Pour over chicken and marinate overnight. I grilled the meat and used the sauce with some frozen vegetable medley. It was super tasty.

I heat the pot up super hot and toss the veggies in with no oil. This is to give them a little color before I put the sauce in.

If you are pressed for time this is a perfect quick meal that you can throw together in the morning and cook quickly at night. If you prefer you can even cook the meat on the stove top in the sauce. About 15-20 minutes on medium high, depending on what meat you use and how thick it is. Remove the meat and toss in veggies for 5 minutes.

Here I grilled everything before hand and then combined it with the sauce for the last few minutes. Then put it all back together with a little coconut milk. The packets do not call for it but I think it takes this dish to the next level.

Don’t forget to comment on the contest post if you would like a chance to win homemade jerky and bars.

Mexican Braciole Over Cauliflower Rice

Braciole (bra-zhol) is an Italian dish that consists of thin cut of meat stuffed rolled up and braised. Two years ago I was in Florida for my grandmother’s birthday and being the good Italian grandma that she is, she cooked a huge feast. One of the dishes was these beef rolls simmering in tomato sauce. I had never heard of it before. They were delicious. Well fast forward two years. I’m browsing my favorite food sites and up pops the braciole recipe with pork instead of beef. I had a huge loin defrosting in my fridge so I thought perfect! I will finally try this.

The recipe I read called for using the fat you trim off the meat to be used in the stuffing. I figured it was worth a try. You can of course choose to stuff this however you please. I went with a more Mexican flavored dish than the classic Italian ones.

Mexican Braciole

8 pork cutlets

1 can diced tomatoes

1 can Rotel tomatoes

1 can tomato paste

3 gloves of garlic chopped

1 yellow onion chopped

3 tsp garlic powder

3 tsp oregano

2 tsp black pepper

1/2 tsp cumin

3 tbsp olive oil


1 dried ancho chili

5 red jalapenos (green will work too)

3 cloves of garlic

5 green onions

fat trimmed from pork

Heat a deep pan on medium high heat. Add olive oil, garlic, and onion to the pan. Cook until the onions begin to look clear.

Add tomatoes and paste to onions. Fill the empty cans with water and add that to the pot. Stir in all seasonings and simmer covered, over low heat.

While your sauce simmers prepare your pork cutlets.

I had a pork loin so I cut finger thick pieces to create pork chops.

Then on a cutting board I placed one cutlet. I covered it with parchment paper and pounded it thin. This is your chance to really get that stress out.

My cutlets were still frozen so I had a triceps work out too! You want to pound them until they are about 1cm thick.

The key to this step is to pound evenly so that one section does not become too thin and split.

Continue this until all the cutlets are pounded out.

Process the filling in a food processor until it forms a paste.

Spoon a tablespoon of filling on to one side of a cutlet.

Roll the cutlet tightly making sure to keep the filling in the center.  Tie the roll-up on each end tightly. If your roll ups are longer you will want another tie in the middle.

Continue to fill and roll until all the cutlets are done.

Carefully place the roll-ups in the sauce and cover the pot.

Cook for 6 hours on low heat occasionally turning the roll-ups.

In the last 5 minutes of cooking, wash your cauliflower and chop into large pieces. Process in a food processor with a grater or grate it by hand with a cheese grater. This will yield what looks like rice.

Cook the “rice” by steaming it or pouring enough boiling water to cover the bottom of the pan. Stir frequently, rice is done when it is soft but not mushy.

Serve the braicole on top of the “rice” and spoon more sauce on top. Sprinkle some fresh chopped cilantro on top.

How Very American

Just a quick picture of my very classic American dinner.

Pork chops, peas, cauliflower mashed potatoes

(side note we used spike seasoning on the pork chops, curry on the peas)