Spanish Cauliflower Rice

adapted from “Spanish Cauliflower Rice Recipe” at https://www.sixsistersstuff.com/recipe/spanish-cauliflower-rice/

• 1/2 c. onion, diced
• 1 c. bell peppers (preferable a mix of red and green), diced
• 1-2 Tbs. oil for sauteing (ghee or olive is good)
• 2 bags of frozen cauliflower rice, rinsed and drained (2 lbs. total)
• 4 Tbs. tomato paste
• 1 can (15 oz.) of diced tomatoes, drained and finely chopped
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1/8 tsp. cayenne
• 1.5 tsp. salt

In a large pot, saute the onion and bell peppers in oil over low heat until soft. Add the cauliflower rice, tomato paste, diced tomatoes, and spices. Cook over low heat for at least 10 min. Stir occasionally and add more oil if needed.

Cauliflower Popcorn Snack

Cauliflower Popcorn Snack (great for camping)

• 4 c. Cauliflower Florets (about one head)
• 2 tsp. onion powder
• 1.5 TBS nutritional yeast
• 1 TBS olive oil
• 0.5 tsp. salt

Break up a head of cauliflower into small popcorn-sized pieces and place in a large bowl. Mix together the onion powder, nutritional yeast, olive oil, and salt in a separate bowl. Pour oil mix over the cauliflower and stir until all florets look coated. Dehydrate at 140 degrees F until dry and crisp.

Zesty Italian Cauliflower Hash

Zesty Italian Cauliflower Hash (adapted from Cauliflower Fritters @ https://www.allrecipes.com/recipe/221177/cauliflower-fritters/)

• 1 large head of cauliflower, cut up into small pieces (~6 c.)
• 0.7 oz packet of zesty italian spice mix packet or made-from-scratch recipe below
• 1 tsp. baking powder
• 1/2 c. almond flour
• 3 large eggs
• coconut oil

Place small batches of cauliflower pieces into a food processor and process until evenly minced. In a large bowl, combine the cauliflower, spice mix, baking powder, almond flour, and 3 large eggs until mixed through. Cook over medium-low heat with coconut oil until softened (~10 min.), be sure to occasionally stir while cooking to prevent sticking.

Zesty Italian Spice Mix

• 1 tsp. garlic powder
• 1 tsp. sea salt
• 1.5 tsp. onion powder
• 1 tsp. sugar
• 1/4 tsp. cayenne
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1.5 tsp. dried parsley
• 1/8 tsp. celery seed
• 1 tsp. cajun seasoning

Cucumber salad dressing (dill)

Cucumber salad dressing

• 1 c. yogurt
• 2 tsp. rice vinegar
• 2 tsp. apple cider vinegar
• 2 tsp. dill
• 1 tsp. dill seed
• 1 to 2 tsp. sea salt
• 1/2 to 1 Tbs. honey

Pour this over sliced cucumbers. I used ~8 from the garden. Let sit about a half hour before eating.

Pressure Cooker Vegetable Indian Rice

Pressure Cooker Vegetable Indian Rice (Rice pulao)

• 1 1/2 c. long-grained rice, rinsed (try presoaking for 15 min. to see difference)
• 2 Tbs. ghee or coconut oil
• 1 to 2 bay leaves
• 1 tsp. cumin seeds
• 3 green cardamom pods
• 4 cloves
• 1/8 to 1/4 tsp. nutmeg
• 2 inch cinnamon stick
• 1/2 c. onion, minced
• 1 tsp. fresh ginger, minced
• 1 tsp. fresh garlic, crushed and minced
• 1 1/2 c. vegetables, chopped (e.g. cabbage, cauliflower, carrots, peas, potatoes, green beans)
• 1 tsp. fresh mint, minced
• 4 c. water/broth/mixture of both
• 1/2 tsp. sea salt

Soak the rice in water for at least 15 min. Drain and set aside. In the pressure cooker, saute the bay leaves, cumin, cardamom, cloves, nutmeg, and cinnamon stick in the ghee for ~30 seconds. Add onion. When the onions turn soft, add the ginger and garlic. After ~1 min., add the vegetables and mint. After ~4 min., add the rice. After ~2 min., add the water and salt. Secure the lid. Turn heat to med-high (6). When high pressure whistle blows, turn heat to med-low (3) and cook for ~10 min. (depends on rice used, half the time from stove-top cooking time for that type of rice). Take off of heating element, cover with a towel, and quick release the steam.

Serve with yogurt or raita.

Veggie Quiche

Veggie Quiche (makes two quiches; adapted from “Transformed Spinach Mushroom Quiche” at allrecipes.com)

• 8 eggs
• 1 1/2 c. milk (or 1/2 c. heavy cream and 1 c. milk)
• 2 Tbs. fresh parsley, chopped
• 2 tsp. garlic, minced
• 1 tsp. sea salt
• 1/4 tsp. nutmeg
• freshly ground black pepper
• 1 c. fresh greens (e.g. chard, spinach), chopped
• 4 oz. fresh mushroom, sliced
• 1/4 c. onion, minced
• 2 Tbs. sun-dried tomatoes, minced
• 1 oz. feta cheese, small crumbles
• 2/3 c. shredded cheese

Preheat the oven to 400 degrees Farenheit. Precook two pie crusts (see recipe for almond flour pie crust). In a medium-sized bowl, whisk together the eggs, milk, parsley, garlic, salt, nutmeg, and pepper. In a separate bowl, toss together the greens, mushroom, onion, tomatoes, and feta. Spread half of the veggie mix over each pie crust. Sprinkle half of the shredded cheese on top of each veggie mix. Gently pour half of the egg mix on top of each layer of cheese. Bake at 400 degrees Farenheit for ~45 min. or at 415 degrees F for ~30 min. Let sit 10 min.

Pesto pasta with eggs and green beans

Pesto pasta with eggs and green beans

• 4 oz. bacon, finely diced (optional)
• olive oil
• ~8 oz. spaghetti, cooked
• ~1/4 c. pesto sauce (homemade or Kirkland brand)
• ~3 to 4 eggs, lightly beaten
• ~4 to 6 sun-dried tomatoes, finely diced (optional)
• 1 zucchini, spiralized and chopped (optional)
• ~3 to 4 c. frozen or fresh green beans, cooked and chopped

Cook the bacon until browned in a little olive oil over low heat. Set aside in a small bowl. Mix the cooked pasta with the eggs, add the zucchini and sun-dried tomatoes. Cook the egg mix in a large pan, stirring often, over low heat until eggs seem firm. Add green beans during or after.

Beets with cider vinegar sauce

Beets with cider vinegar sauce (from Oma)

• 2 bunches of beets
• 1/4 c. cider vinegar
• 1 to 2 tsp. rapadura or ~3 to 5 drops stevia
• 1 Tbs. olive oil
• 2 tsp. dijon mustard or 1/2 tsp. dry mustard
• 1/4 tsp. to 1/2 tsp. sea salt

Remove the beet greens and cook the beets (bake at 400 degrees F in foil for about one hour). When the beets are done, unpeel them and slice. Whisk together vinegar, sweetener of choice, olive oil, mustard, and salt. Pour over the beets and marinate at room temperature for ~30 min. Keep in fridge.