Spanish Cauliflower Rice

Everyone’s favorite versatile vegetable takes its best form yet in easy-peasy Spanish Cauliflower Rice. A side dish you’ll want to devour all on its own!

True life: this week was my first time making cauliflower rice. I already love cauliflower in so many forms, I didn’t think I needed another in my life. Plus, I did not relish the thought of standing over a box grater with a huge hunk of veg, sweating and cursing and shaving off the ends of my fingertips…

Spanish Cauliflower Rice | AreYouKitchenMe.com

Suffer no more, ye cauliflower rice lovers! I snagged this bag of pre-obliterated cauli at Trader Joe’s and I’ll tell you what, it was worth every penny. The bag was $2.50, so maybe a bit more than a normal head would cost, but I’ll lose 50 cents over 10 minutes any day. #lazycook

Spanish Cauliflower Rice | AreYouKitchenMe.com

When I got the über-convenient bag home, I knew just what I wanted to do with it. I have been DYING to make Spanish rice at home because it is hands-down my favorite part about going to a Hispanic restaurant. In fact, I’ve been known to order a side of refried beans, a side of rice, and some tortillas for a meal. Ain’t no shame in the carb-loving game.

Spanish Cauliflower Rice | AreYouKitchenMe.com

As desperately as I’ve been wanting to make my favorite Mexican side at home, I suck at making rice. Seriously, I pride myself on my ability to conquer just about any culinary technique I take on but rice… I just can’t get it right. 8 times out of 10, I burn the bottom of it, ruining the whole pot. The other 2 times, it’s either grotesquely over-salted or complete mush.

Spanish Cauliflower Rice | AreYouKitchenMe.com

Again, cauliflower rice solves my dilemma. No boiling water, no waiting 40 minutes, no frustrated tears… Sautéed with a few simple spices, it takes on an amazingly nutty flavor and bite. I won’t pretend like it tastes exactly like Spanish rice, but it’s pretty tasty and a breeze to whip up. And if we’re being honest, good-tasting, easy food is what life’s all about anyways.

Spanish Cauliflower Rice | AreYouKitchenMe.com

And maybe cauliflower rice.

Spanish Cauliflower Rice

Yield: 3-4 side servings

Everyone’s favorite versatile vegetable takes its best form yet in easy-peasy Spanish Cauliflower Rice. A side dish you’ll want to devour all on its own!

Ingredients

  • 16 oz. (3 heaping cups) cauliflower rice
  • ¼ yellow onion, diced
  • 2 cloves garlic, minced
  • ½ jalepeño, minced (optional)
  • 1/3 cup tomato sauce (or 1 diced Roma tomato)
  • ¼ cup frozen peas, defrosted
  • ½ tsp. cumin
  • Salt and pepper

Instructions

  1. Heat a pan over medium high heat and add onion, garlic, and jalepeño. Stir for 3-4 minutes, until onions begin to soften, adding a splash of water if they start to stick.
  2. Add tomato sauce, cumin, and cauliflower rice. Cook for 7-8 minutes, until the cauliflower is al dente.
  3. Add peas to pan and stir until heated through. Taste and season with salt & pepper.
https://www.areyoukitchenme.com/spanish-cauliflower-rice/

Spanish Cauliflower Rice | AreYouKitchenMe.com

Maple Mustard Roasted Butternut Squash

I’m baaaaack with a new recipe today! Maple Mustard Roasted Butternut Squash coming in hot!

Before I dive into today’s recipe, I just want to give a HUGE thank you to everyone who commented, messaged, texted, or otherwise reached out after my last post. I felt so vulnerable before sharing but today my heart is absolutely exploding with the love you all shared. Knowing that so many people relate makes rough days far less lonely. So thanks for that!

Maple Mustard Roasted Butternut Squash | AreYouKitchenMe.com

Anywhooo. How about we talk about a recipe?! Finally!! And what better a recipe than one that gets back to basics. In fact, this is so basic, I hardly even considered it a recipe and debated not posting it at all. But then I realized that I’ve made it every single week for the past few months so it had to be shared.

Maple Mustard Roasted Butternut Squash | AreYouKitchenMe.com

Maple + mustard is one of my fav combos of all time. Something about the tang, with the sweetness, with the salty, with the bitter… My taste buds are doing a little tango just thinking about it! I like to make two giant trays of this on Sunday and pop it all in the fridge to munch on all week.

Maple Mustard Roasted Butternut Squash | AreYouKitchenMe.com

Maple Mustard Roasted Butternut Squash | AreYouKitchenMe.com

What’s fun about making big batches of staples like this is that it can be used in so many ways. Here are a few suggestions for eating the roasted nuggets:

  • On top of a salad (I added some to this kale salad recipe at Thanksgiving- huge hit!)
  • Blended into a soup (1 recipe squash + 1 can coconut milk = TOO GOOD)
  • Dropped into a simmering curry
  • As part of a bowl-style meal
  • Wrapped up into burritos or enchiladas
  • As a side dish for a potluck for family meal
  • Tossed into a breakfast hash
  • Straight from the fridge dipped in almond butter

Errrr… Maybe that last one is kind of weird. But it totally hits the late night sweet- salty spot! Plus, having these roasted jewels in the fridge ensure that I have a healthy snack and don’t end up eating an entire bag of tortilla chips… Not that I’ve ever made that fatal mistake before…

Maple Mustard Roasted Butternut Squash | AreYouKitchenMe.com

Here’s to being back in the recipe game. And to you. You rock.

Maple Mustard Roasted Butternut Squash

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 5-6 servings

A basic method for roasted one of fall and winter favorite vegetables. Maple Mustard Roasted Butternut Squash are good with practically everything!

Ingredients

  • 1 large butternut squash, peeled and chopped into ¾” pieces
  • 4 Tbs. maple syrup
  • 4 Tbs. Dijon mustard
  • ½ tsp. each, salt & pepper
  • ½ tsp. each, smoked paprika and cinnamon (or other spices)

Instructions

  1. Preheat the over to 425F. Line two baking sheets with silicone mats or foil lightly sprayed with non-stick coating.
  2. Toss the chopped squash with the maple, Dijon, and seasoning. Feel free to use whatever flavors you favor!
  3. Roast the squash for 45-50 minutes, gently tossing once.
https://www.areyoukitchenme.com/maple-mustard-roasted-butternut-squash/

Golden Cabbage Soup

Turmeric is, like, SO in right now.

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It’s safe to say this golden spice is having its day in the sun. Although, with the seasons changing, the focus is starting to shift to other sweeter flavors. While everyone is making the jump to the pumpkin spice train this time of year, I’m over here like “hey, hey, don’t forget about turmeric!”

I’ve touted the health benefits of this “Spice of Life” before, like in this cauliflower soup and my daily smoothie. But this soup is something truly special…

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For the last few weeks, John and I have been in serious indulgent eating mode. His best friend was in town last weekend, which is always a blast but a serious booze and junk food bender. We both felt crummy last week and decided it was time for a cleanse. We’ve done cleanses before but I’ve started to worry that I might be using these to slip into some dangerous behavior of my disordered eating past.

So this time around, we’re eating. Huzzah for eating! This cleanse/ detox/ reset/ whatever you want to call it is about pumping our bodies full of nutrients and getting back on track. We’re having some fresh fruit and juice in the morning, juice and a little soup for lunch, soup for dinner, and maybe a banana and some other fruit before bed. Oh, and it’s only for two or three days. And then the rest of the week, we’ll eat big, filling salads and piles of roasted veggies. And this soup.

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Golden Cabbage Soup doesn’t just refer to the bright yellow hue of this liquid. Lettuce not forget that turmeric is so much more than just a superfood. It’s also delicious! And in this recipe, the warm, lightly spicy, savory flavor truly shines. It has a similar feeling to ginger but with much more savory Indian reminiscent notes.

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By making this soup out of nothing but organic, local, fresh vegetables and my own homemade stock, I feel so good about what’s going into my tummy. If you’re looking for a way to reset your body and get back on track with healthy eating, this Golden Cabbage Soup will kick you right into gear! Keep in mind though, it’s essentially just veggies and water, so if you’re eating it as a meal I’d recommend serving it with some hearty whole grain bread smeared with hummus or smashed avocado.

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Because cleansing soup is great, but cleansing soup with a side of bread is gold.

Golden Cabbage Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 8-10 servings

Golden Cabbage Soup is as delicious as it is detoxifying and cleansing. A great way to get your comfort food on while kicking junk food cravings to the curb!

Ingredients

  • 1 small head of cabbage, chopped
  • 4 medium carrots, sliced
  • 4 stalks celery, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 cups low sodium vegetable broth, I use homemade
  • 1 Tbs. turmeric
  • ½ tsp. salt, ½ tsp. black pepper

Instructions

  1. Heat a large pot over medium heat and add onions. Stir for about two minutes, until starting to soften. You may need to add a bit of water if it starts to stick.
  2. Add carrots, celery, turmeric, salt, and pepper to onions and sauté for about 8 minutes, adding a splash of water as necessary. Add garlic and cook an additional minute.
  3. Add cabbage and broth and raise the heat to high. Bring the mixture to a low boil, turn down and simmer for 15-20 minutes, until the cabbage is soft. Allow to cool completely before storing. Enjoy!
https://www.areyoukitchenme.com/golden-cabbage-soup/

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