Cauliflower Rice

Well I'm currently at 95% grain free but sometimes you just want rice, so when I stumbled upon a recipe that simulated rice using cauliflower I thought it was worth my time and curiosity to try. You definitely need a really good food processor or blender to make this happen properly but the process is fairly simple.

Chop up a raw head of Cauliflower put it in your food processor and pulse. You want a small mashed consistency and not mush; once you get started you'll understand the difference.

Once you have it all blended up into "rice" You can put it in the refrigerator covered to stir fry later or immediately turn on your burner and fry it up. Mix in any additional vegetables you want; I did mushrooms and spinach, some fresh herbs and onions. It looks like rice, kind of. Overall this was good.

Original recipe came from Models Do Eat

Stuffed Onions

I have made stuffed bell peppers, stuffed artichokes, and my latest stuffed onions. I love sauteed onions so baking a whole onion sounded like an appealing idea to me. I found the basic recipe from one of my twitter friends: The Naked Kitchen. I roasted my onions in garlic infused olive order and my "stuffed" mixture was slightly different. You can go the vegetarian route and keep it stuffed with just mushrooms, spinach, and onion, and serve as a side dish, or you can add some sliced, cubed pieces of sausage and make it your entree. I recommend the Aidell's brand. I mixed my sauteed mushrooms, spinach, and sausage mixture with a little almond flour, about 3 tbsp to help hold it all together.

You may end up with more stuffing than you need, like I did, so I actually separated some of the mixture and just put it in tubberware minus the almond flour to eat later. You could add some cheese, but it's really not needed. Just season accordingly and you should end up with a very nice dish. 

Grilled Brussels Sprouts

I have a new found "like" for Brussels sprouts. It's not quite love yet, but I do very much like them roasted, so I thought I would venture out and try a new cooking method: grilling them.  You need to blanch them first, since they are such a firm, dense vegetable, and you'll need either some strength or some really good skewers, (I suggest stainless steel over wood) to get these guys all lined up. You can find the recipe I based this off of however I just used it as a guideline, and I didn't use mustard seeds. I just drizzled them with olive oil, and then salt, pepper, and garlic, but if you need more step by step, the recipe will help you.