Monday, October 3, 2011

New and Different Cauli-Rice Courtesy of Dana Carpender

Well, I have finally managed to get back to the blog. I still have a ton of reading and research to do, and will put stuff up as I get it done. I wanted to go ahead and post this recipe of Dana's as it sounds really good! I am finally managing to follow the WOE, after being very bad during the last three weeks of my mother's illness. So, I am eager to try new and different things to cut down on boredom with food. I love sun-dried tomatoes and bacon, so this should be a keeper!

Pecan, Sun-Dried Tomato and Bacon Cauli-Rice

This was wonderful with a simple rib eye steak last night. It was just as good warmed up with a few slivers of leftover steak mixed in, and three fried eggs on top, for breakfast this morning. If I'd had more leftover steak, it would have made a great one-dish meal with a substantial quantity of leftover steak slivered up in it.

Pecan, Sun-Dried Tomato and Bacon Cauli-Rice
1/2 cauliflower head
1/4 cup chopped pecans
1/2 tablespoon butter
3 bacon slices
1 small onion
1/4 cup sun-dried tomatoes, oil-packed -- chopped
1/4 cup chopped parsley
1 Tablespoon beef bouillon concentrate
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
First, trim the leaves and the very bottom of the stem off the half-head of cauliflower, and whack the rest into chunks that'll fit in your food processor feed tube. Run it through the shredding blade, and put the resulting cauli-rice in a microwaveable casserole with a lid, or even better, in a microwave steamer. Add a few tablespoons water, cover, and nuke on high for 7-8 minutes. (You want it tender-crisp, not mushy.)
In the meanwhile, in a small skillet, over medium-low heat, melt the butter, and start sauteing the chopped pecans. Put your big, heavy skillet over medium heat, and use your kitchen shears to snip the bacon into it -- you want it to be bacon bits when it's crisp.
Go chop your onion and sun-dried tomatoes! (I actually had julienned sun-dried tomatoes in oil; didn't even have to chop 'em.) You could chop the parsley, too, but don't forget to go give your two skillets a stir. You don't want your pecans or bacon to burn.
Somewhere in here, your microwave will beep. Uncover your cauliflower right away, so it won't continue cooking and go mushy on you.
Okay, we're going to assume your bacon bits are crisp now. Scoop 'em out with a slotted spoon and reserve 'em on a plate. Pour off about half the grease (save it for cooking.) Throw the onion in the remaining grease, and saute it till it's translucent.
Now drain the cauli-rice and add it to the skillet, along with the beef bouillon concentrate, Worcestershire sauce, and pepper. Stir carefully -- your skillet will be very full -- until the seasonings and onion are evenly distributed.
Stir in the pecans, tomatoes, parsley, and bacon bits, and serve.
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I got at least 6 servings, each with: 94 Calories; 7g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5 g usable carb.

1 comment:

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