Cauliflower Fried Rice

14 Mar

Since I’m obsessed with making lots of grain based recipes with cauliflower now, you have to read a lot of “weird” cauliflower recipes. Just remember that not only it’s good for you, it’s super delicious too!

 

BeFunky_IMG_1936Ingredients

4 cups of cauliflower rice

1 cup sliced green peppers

1/2 cup shredded carrots

1/3 cup chopped roasted red peppers

1 cup of chopped onion

1 tablespoon minced garlic

2 eggs

3 slices of turkey bacon, chopped

2 tablespoons low sodium soy sauce

Olive oil

Salt and pepper

 

Start by cooking the chopped turkey bacon over a little bit of olive oil in a big wok. Once crispy, take them out in a bowl. With the same oil/grease scramble your eggs. When they’re done out them in the same bowl with the bacon.

Add about 2 tablespoons of olive oil into the wok. Sautee onions and garlic in the oil with salt and pepper. Add the green peppers and carrots, let them blend in before you add the cauliflower. You’ll see it’s important to have a big wok because it gets pretty hard to stir the whole thing since there is so much of it. Add the soy sauce and right after it gives the color to your rice; pour in the roasted red peppers, scrambled eggs, and bacon. You should add more salt and pepper at this point and keep stirring occasionally to make sure everything is blended nicely.

This is one of my favorite dishes to make now. I don’t feel guilty after eating it; its not greasy, or high in carbs. You can omit the eggs and make it paleo as well. Oh how exciting 🙂

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Cauliflower Crust Pizza

7 Mar

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By far the best thing we made with Callie! You see cauliflower crusts on every healthy website now so we decided it was time to give it a try because we were stuck at home during Sandy. Good news; its easier than you think! Sad news; it took me about 4 months to share it with all of you, oops!

 

 

 

 

Ingredients

4 cups cauliflower rice

1 cup shredded cheese

1 egg

A blend of salt, pepper, oregano, and any spice you want

 

In order to make the cauliflower rice you need a food processor. It’s better if it’s a big one because it would take you two batches but even if it’s a BeFunky_IMG_1860small one don’t be intimidated. After washing your cauliflower cut it in junks so it’s easier to place them in the food processor. Process them until there aren’t any chunks left, it will look like rice; really tiny pieces. Boil a big pan of water and place the cauliflower rice in it, let it get soft; it takes about 5 minutes. Drain into a strainer. Then put it all in a cheese cloth and squeeze until there isn’t any liquid left. That way the crust wont get saggy. Mix the ball of rice that looks like a big dough now with the cheese, egg, and all the spices. Now it will actually be a pizza dough! Press it into the shape you want on a tray with parchment paper on it, about 1/3” thick and bake it at 400 °F for 35 minutes.

BeFunky_IMG_1859Take it out and go crazy. Any pizza topping you want will be amazing I’m telling you! We didn’t have pizza sauce at home so I made it from tomato paste, real tomatoes, olive oil, garlic, oregano, paprika, and water. Also since we had a vegetarian in the house we made it a veggie pizza. It. Turned. Out. Amazing.BeFunky_IMG_1861

 

 

 

 

 

 

 

Cake Balls

28 Feb

BeFunky_IMG_2390I know I know I know it’s been 2 months and I haven’t posted anything. My parents’ friends are already disappointed in me. I know you’ve been waiting patiently for a new recipe every week and it didn’t come, who knows maybe you killed yourself because of it already. I’m sorry if I made you commit suicide. I know it’s hard to live without my recipes. But lets not talk about my laziness anymore and let’s talk about cake balls!

I love cake. It’s the best thing in the world but guess what? Everyone on pinterest has a point, there is one thing that’s better than cake; Cake Balls! Ok I don’t think I can write cake balls! without an exclamation point after it. Making them takes a little longer than just cake. By a little I mean about a day longer. Well maybe not that much, it’s all up to you. The reason it takes long is because you need some time to let the cake balls get firm in the fridge or the freezer before you coat them with chocolate. So it depends on how fast you can make balls and how long you want to let them get firm. If you’re like and you eat a ball or two (or ten) while making them it might take you even longer.

I didn’t bake the cake from scratch. It was a mix I got a while ago. A ‘date bread’ mix. You can also use any cake or bread mix you got. I followed the instructions on the box but also added candied orange peels (cut in really small cubes) and red food coloring cause I wanted them to look pink when you bite into them through the chocolate. BeFunky_IMG_2379

Once the cake was baked I let it cool before crumbling the whole thing. Then I mixed the crumbs with half a container of cream cheese frosting. I hope Callie decides not to read this one; she hates cream cheese frosting although she looked pretty happy with them when she was eating. Probably because I didn’t tell her what was exactly in it! Some recipes use the whole container but you really don’t need to; all you need is to turn the crumbs into a dough that will be just sticky enough to form balls.BeFunky_IMG_2382

You put all the balls in the fridge overnight if you have the time, if not freezer is a great option. Just make sure they will keep their shape when dipped into a hot melted chocolate. Which brings me to the next step; melting the chocolate. I used 72% dark chocolate, it complemented the very sweet cake perfectly so I recommend using the darkest chocolate you have! I melted the chocolate in a medal bowl over boiling water on the stove. BeFunky_IMG_2383

Take the cake balls out of the fridge three at a time and cover them with the melted chocolate. Use a fork to gently take the balls out (without pricking them!) and then get rid of the excess chocolate by dabbing the fork to one side of the bowl. Put them in the fridge again so it will get harden. You can decorate them however you want. I made some colorful granulated sugar by just adding a teeny bit of food color. You can use sprinkles, coconut flakes, nuts, anything you want!BeFunky_IMG_2390

Rudolph the Reindeer Cookies

23 Dec

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You don’t know what to make for the little ones on Christmas? Eggnog with bourbon might be a little too strong for them? You cant to have some fun as you’re baking batches and batches of cookies for the holidays? Make red nosed reindeer cookies! They’re the cutest little cookies I’ve ever made and the amazing peanut butter taste in every bite makes them even better! I found the recipe online and followed it exactly. They’re easy, and fun, and gorgeous.

Ingredients

1/2 cup unsalted butter (softened)

3/4 cup peanut butter

1/3 cup sugar

1/3 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 plus 1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

45 red M&M candies

90 mini semisweet chocolate morsels

Pretzels, broken into 90 1-inch pieces

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Heat your oven to 375 °F and cover your baking sheet with parchment paper.

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In a large bowl beat together butter, peanut butter, and sugars about medium speed about 2 minutes until they’re creamy.

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Add the egg and vanilla extract; beat until combined.

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Stir in flour, baking soda, salt and form a dough.

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Roll into 1-inch balls and place them on the baking tray. I suggest baking 12 at a time since it is easier to handle when you have to add all the nose, eyes, and antlers to the cookies as soon as you can while they’re still hot.

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Bake for 8 minutes. For each cookie immediately place a red M&M as the nose, two mini chocolate morsels as eyes and two pretzel as antlers. Let them cool a little bit if not all the way before serving/storing them.

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Almond Kringle

23 Dec

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Let me start with the confession; I confused the actual kringle recipe. And here is the truth; it turned out great. I got a can of Solo Almond Filling months ago, with the hopes that one day I will be making some sort of pastry with this filling. As Christmas approached I got more and more excited about making a kringle filled with almonds and scanned through a lot of recipes online. Finally I found the one I liked the most and saved the link and read that recipe at least once a week for the past month. Yes, that’s how familiar I was with it. I knew exactly how to make it. Until I made it and realized I did not follow it at all. Well I did but with minor (rather major) changes. The recipe asks for an egg glaze which is an egg yolk and 1/4 cup of milk. I, being a kid who was too excited to bake for her friends for their first traditional Christmas Dinner, added the egg yolk and the milk inside the pastry dough instead of saving it for a glaze on top of it. I was worried but it turned out absolutely great. It may not be a traditional kringle when you eat it but it has an amazing buttery but light flavor to the pastry and a sweetness to its filling.

Ingredients

2 + 1/8 cups flour

1 + 1/2 tablespoons sugar

1/2 teaspoon salt

1/2 cup cold butter

1/2 cup milk

1 egg yolk

1 package active dry yeast

1/4 cup warm water

1 can of Solo Almond Filling

Add the yeast to the warm water in small cup and let it stand for 5-6 minutes until it gets bubbly and rises.

Measure flour, sugar, salt, and cut cold butter into the mixture. Using a fork, mix the whole thing.

Beat the egg yolk and milk with your hand in a small bowl.

Add them egg mixture and the yeast mixture into the flour, salt and butter. Turn it into a dough.

Cover it and let it stay in the fridge overnight (If you don’t have the time you can keep it for at least 2 hours)

When you take it out of the fridge, roll it out on a floured surface into a rectangle. Fold the two sides on top of each other like a letter and roll out to a big rectangle again. Repeat 4 times. Cover it and put it in a warm place for 20 minutes. I turn my oven on to 260 ºF and then turn if off once it hits that temperature and put the dough in there. It will double in size. Take it out and repeat the rolling out and folding 3 more times.

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Have a big rectangle in front of you and add the Solo Almond Filling in the middle. Fold it like a letter, pinch the dough to make sure its closed all the way. I gave it an oval shape.

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Place it in the warm (only 260 ºF) oven once again and let it rise for 20 minutes. Again it will double in size. That’s when you take the doubled dough out of the oven and heat up your oven to 350 ºF. Place it on the middle rack and bake for 15-20 minutes.

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I served it with a little bit of powdered sugar and candied oranges. You can also add almonds.

Oat Crackers

8 Dec

These are super easy crackers with only 3 ingredients and perfect to eat with hummus. At least that what I’ve been eating them with. It is also great with cheese or jams.

Ingredients

1 cup old fashioned oats

1 tablespoon earth balance (you can use real butter if you want)

5 tablespoons water

Preheat your oven to 350°F. Prepare a baking tray with aluminum foil on it.

Heat up the water and butter until butter is all melted. Bring to a boil. Pour it over the oats and mix into a moist dough. You can add some salt at this point if you would like. Turn the dough onto a surface and knead into a ball. Roll the dough out to about a 10 inch round.

Cut the round into 8 sections, ease them apart with your knife and bake for 25 minutes. Let it cool and enjoy!

Baby Turkey Burgers

2 Dec

I’m actually super excited about this one! Because I came up with the whole recipe and had no idea if it would work or not. At one point I was scared it was going to be too crumbly and not stick at all while trying to make the tiny burgers because I processed the onions and celery sticks too much and let them get very juicy. Don’t worry, everything worked out at the end! 🙂 Here is the recipe:

Ingredients

1 ½ cups lean ground turkey (I used 99%)

1 cup celery sticks

2/3 cup onions

1/3 cup brown rice (this is actually the measurement for it when it’s dry/uncooked)

1 clove garlic

1 tablespoon olive oil

2 tablespoon tomato sauce

¾ cup bread crumbs

½ teaspoon of the following spices: salt, black pepper, cumin, smoked paprika

½ teaspoon of the following spices: oregano, mint flakes

Start off with cooking the brown rice with a little bit of water, it should cover the rice but that’s it. Bring water and the rice to a boil and then simmer till all the water is gone. It’s better to have the rice a little underdone because when you add them to the patties, it’ll be nice to chew on them.

Put the celery sticks, onions, garlic, olive oil, tomato sauce, and all the spices in a food processor and chop them really fine. Add the ground turkey and cooked brown rice and blend it again. Make sure you don’t let the rice dissolve in the dough. Pour it into a mixing bowl and add the bread crumbs. Once you mix it all well, cover it and put it in the fridge for 2-3 hours, that way the patties you will make will be firmer.

Take it out of the fridge and start making patties any size you want. I love making tiny patties because most of the time I eat them by themselves, without the whole burger extravaganza 🙂 You can make them actual burger size or slider size or even smaller. Spray your pan or drizzle some oil and pan fry your turkey burger patties, and try to enjoy them while they’re hot!