Saturday, August 22, 2015
VEGAN FRIED RICE-This is A GREAT RECIPE
Author: Minimal Eats
Recipe type: Rice
Cuisine: Vegan, Gluten-free, Chinese
Serves: 2
INGREDIENTS
- 1 cup rice (200 grams)
- ½ cup corn kernels (80 grams)
- ½ cup peas (80 grams)
- 1 or 2 tablespoons extra virgin olive oil
- 2 cloves of garlic
- ½ onion
- 1 carrot
- 2 tablespoons soy sauce or tamari
- Cook the rice according to package directions. I recommend you to cook it the day before.
- If you use fresh or frozen peas and corn kernels, with them according to package directions. If you use canned peas or corn kernels, skip this step.
- Heat oil in a wok or skillet, add chopped garlic and onion and diced carrots, cook them over medium-high heat for about 2 minutes. Add peas and corn kernels and cook for 2 minutes.
- Add the rice, soy sauce or tamari and cook for 2 or 3 minutes or until rice is hot
Crispy Parmesan-Cauliflower “Poppers”
Ingredients:
12 oz bag cauliflower florets, cut into small, bite-size “popper” pieces
• Salt
½ cup flour
2 eggs
1 cup panko breadcrumbs
½ cup grated parmesan cheese
• Pinch paprika
• Pinch black pepper
• Canola oil, for frying
• Creamy Buttermilk Ranch Dipping Sauce (recipe below)
• Green onion, chopped, for optional garnish
Preparation:
-Blanch the cauliflower pieces by adding them to a pot of well-salted, boiling water for about 30-45 seconds just until crisp-tender; drain, then shock for about 30 seconds in ice-water to cool; drain from ice water and pat dry with paper towel; set aside for a moment.
-Set up your breading station by adding the flour into a large ziplock bag, along with a pinch of salt; next, beat the eggs in a large bowl; finally, add the panko, the parmesan, the paprika, pepper and a pinch of salt into another large ziplock bag.
-To bread, add the blanched cauliflower pieces to the bag with the flour, and very gently shake to coat the pieces well; next, add the floured pieces to the bowl with the beaten eggs, and toss the pieces to coat with the egg; next, add the pieces to the bag with the panko/parmesan mixture, and again, gently shake to coat the pieces well; take the coated pieces out and place onto a plate to hold.
-To fry, heat enough oil to shallow fry (about ½ cup) in a large skillet or pan; once the oil is hot, add about a third or half (depending on size of pan) of the breaded cauliflower pieces in, and allow them to fry for about 5-7 minutes, moving them around occasionally, until crispy and golden-brown on all sides; remove and drain on paper towel, sprinkle with a little salt and pepper if desired, and repeat until all pieces are fried.
-To serve, allow the “Poppers” to cool slightly, as they will be quite hot when fresh out of the oil; serve alongside the Creamy Buttermilk Ranch Dipping sauce, and garnish with some chopped green onion, if desired.
Creamy Buttermilk Ranch Dipping Sauce ingredients:
½ cup sour cream (light or regular)
1 medium garlic clove
1 tablespoon buttermilk
1 teaspoon mayonnaise
½ teaspoon lemon juice
¼ teaspoon plus a pinch salt
¼ teaspoon plus a pinch black pepper
¼ teaspoon sugar
• Pinch Italian seasoning
Preparation:
-To a small bowl, add all of the ingredients and whisk/blend until well combined; cover with plastic and refrigerate until ready to serve.
ORIGINAL RECIPE FOUND HERE
12 oz bag cauliflower florets, cut into small, bite-size “popper” pieces
• Salt
½ cup flour
2 eggs
1 cup panko breadcrumbs
½ cup grated parmesan cheese
• Pinch paprika
• Pinch black pepper
• Canola oil, for frying
• Creamy Buttermilk Ranch Dipping Sauce (recipe below)
• Green onion, chopped, for optional garnish
Preparation:
-Blanch the cauliflower pieces by adding them to a pot of well-salted, boiling water for about 30-45 seconds just until crisp-tender; drain, then shock for about 30 seconds in ice-water to cool; drain from ice water and pat dry with paper towel; set aside for a moment.
-Set up your breading station by adding the flour into a large ziplock bag, along with a pinch of salt; next, beat the eggs in a large bowl; finally, add the panko, the parmesan, the paprika, pepper and a pinch of salt into another large ziplock bag.
-To bread, add the blanched cauliflower pieces to the bag with the flour, and very gently shake to coat the pieces well; next, add the floured pieces to the bowl with the beaten eggs, and toss the pieces to coat with the egg; next, add the pieces to the bag with the panko/parmesan mixture, and again, gently shake to coat the pieces well; take the coated pieces out and place onto a plate to hold.
-To fry, heat enough oil to shallow fry (about ½ cup) in a large skillet or pan; once the oil is hot, add about a third or half (depending on size of pan) of the breaded cauliflower pieces in, and allow them to fry for about 5-7 minutes, moving them around occasionally, until crispy and golden-brown on all sides; remove and drain on paper towel, sprinkle with a little salt and pepper if desired, and repeat until all pieces are fried.
-To serve, allow the “Poppers” to cool slightly, as they will be quite hot when fresh out of the oil; serve alongside the Creamy Buttermilk Ranch Dipping sauce, and garnish with some chopped green onion, if desired.
Creamy Buttermilk Ranch Dipping Sauce ingredients:
½ cup sour cream (light or regular)
1 medium garlic clove
1 tablespoon buttermilk
1 teaspoon mayonnaise
½ teaspoon lemon juice
¼ teaspoon plus a pinch salt
¼ teaspoon plus a pinch black pepper
¼ teaspoon sugar
• Pinch Italian seasoning
Preparation:
-To a small bowl, add all of the ingredients and whisk/blend until well combined; cover with plastic and refrigerate until ready to serve.
ORIGINAL RECIPE FOUND HERE
Wednesday, August 19, 2015
GREAT OPTION FOR HALLOWEEN
This a great option for Halloween. When my kids were little and went trick or treating they always loved getting glow bracelets.
Cheap Glow Sticks on Sale - Free Shipping - Free Bracelets
Cheap Glow Sticks on Sale - Free Shipping - Free Bracelets
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