Vietnamese Cauli-Fried Rice W/Nước Chấm

This was definitely one of the most creative and delicious ways I've eaten cauliflower!

There is a lot of prepping of vegetables, so it would be good to plan ahead. 

Once you have everything prepped, everything else goes pretty quickly.

So worth it! Also, if this is your main dish and you are feeding a family, you'll want to double it.

(p.s. I didn't have asparagus on hand, but we didn't miss it, 

this would be a great recipe to use up whatever veggies you have!)

Source: The Urban Poser

Directions for Nước Chấm Sauce:

1/4 cup water 

2-3 tablespoons fresh lime juice (to taste)

2 tablespoons fish sauce (Get a Paleo friendly brand HERE)

1 tablespoons + 1 teaspoon honey or agave (For 'strict Paleo', skip the honey)

1/2 teaspoon apple cider vinegar

Chili flakes optional

In a mason jar, combine all the Nước chấm Sauce ingredients. Shake or mix well. Sprinkle as desired onto fried rice, salads or even use a dipping sauce.

For The Fried Rice:
2-3 tablespoons coconut oil or preferred cooking oil

1 cup carrots, diced 

1 cup onion, diced 

3-5 garlic cloves, minced

1 cup asparagus, diced  

1 cup sausage, chopped (traditionally Chinese sausage is used, I used Kielbasa)

1 cup shrimp (about 9 large 16 count shrimp, raw or cooked) chopped 

3 cups of grated cauliflower (1-2 heads depending on the size)

2 large eggs, cracked & lightly beaten

1/4 cup spring onions, chopped

1/4 cilantro

Coarse sea salt and cracked pepper to taste (less salt is needed if using the sauce below)

Directions:

Grate the Cauliflower using a food processor with the grater attachment or use a hand grater.

Prep the rest of the ingredients as stated in the ingredient list above. I find it helpful to put each ingredient into a separate prep bowl.

Preheat your wok over medium-high heat. Note: Flat bottomed woks work best on a stove top. You could also use a regular frying pan. In this case, it may be best to cook the ingredients in two batches to ensure that the ingredients ' fry' instead of steam.

Add the oil and the onions to the hot wok. Fry the onions till soft and translucent. Add the garlic and the carrots, cooking till the carrots begin to soften and the onions begin to caramelize. Then add the asparagus, sausage and shrimp. Continue to fry for a few minutes, stirring & tossing the ingredients often. You want the vegetables and protein to be mostly cooked through before adding the cauliflower.

Add the cauliflower. Stir and toss to combine the ingredients and then spread the ingredients out in the wok into a thin layer. Allow them to fry like this for a minute or two. This will help the mixture to 'fry' and brown instead of steam. (Again, sometimes it helps to cook in two batches if your pan is not very large) Toss and spread out again. Do this a few times until some of the cauliflower starts to brown.

Make a well in the center of the 'rice' mixture. Pour the lightly beaten eggs in to the 'well'. Using a wooden spoon or spatula, stir the eggs until they begin to thicken. Once thickened and just beginning to scramble, mix and toss them into the rice. Mix well. The rice will become fluffier and you should only see little bits of egg throughout the mixture. Continue to cook the mixture until it looks good to you. 

Garnish by tossing in the spring onions, cilantro and  just a splash of Nước Chấm per serving (or just fish sauce)

If not using the Nước Chấm or fish sauce, season to taste with salt and pepper.

Best served hot. 

Roast Chicken with Potatoes, Lemon, and Asparagus

This is a favorite dish to serve company. We've made this many, many times!

 I love that you cook everything in the same dish.

Source: Everyday Food

Ingredients

• 1 1/2 pounds new potatoes, halved
• 3 tablespoons butter, cut into small pieces
• Coarse salt and ground pepper
• 1 package cut-up whole chicken (about 3 pounds)
• 1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
• 1 lemon, cut into 8 wedges
• 6 sprigs fresh thyme

Directions

1. Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
3. Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
   
   

Springy Shells

Source: Pioneer Woman

Springy Shells

16 ounces medium pasta shells (or other short pasta)
1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
1/2 pound broccoli, cut into small florettes
1/2 pound zucchini (about 1 medium zucchini), diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
20 to 22 ounces whole milk ricotta cheese
2 eggs
1/2 teaspoon salt
freshly ground black pepper
1 1/2 cup Parmesan cheese, grated
Extra olive oil, for drizzling

Cook pasta until extremely al dente—with still quite a bit of bite.
Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas and green onion, stir together, then turn off the heat. Set aside.
In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.
Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

I served with crusty French bread and chilled lemonade. :o)