Tag Archives: zest

Cilantro-Lime Cauliflower Rice

Cauliflower Rice has been a thing for a good minute now, and I have been here for it for all of that minute. To me, plain white and brown rice is really just a vessel to soak up sauce or provide body and bite for another dish it is served alongside. In my opinion, neither colors of rice add anything special to any dish of their own accord, instead, they just add carbs. I have found that cauliflower rice provides that same texturized feel as white or brown rice and acts equally well as a supporting act to other dishes it is served with while also keeping the amount of carbs you are eating low (Disclaimer: carbs are great! You need carbs! They are essential to healthy functioning! But I prefer to get my carbs from other, more exciting sources than plain rice).

Furthermore, in my experiences working with cauliflower-rice, I have found that it has the potential to contribute its own something special to a meal or even stand alone. By its very nature, it seems to soak up flavors more readily, allowing it to act as a real stand-out side or even starring base.

This Cilantro-Lime Cauliflower Rice is one of my favorite ways to turn to this crucirferous vegetable into a gourmet tasting dish. The texture is just that of a crunchy yet chewy rice dish, but with a unique zesty and bright flavor profile. This recipe works as a great accompaniment to any sort of Mexican food: tacos, enchiladas, tequila-lime chicken, etc. It also makes a great base for a taco/burrito bowl style meal. It can even be served chilled as an additional base alongside lettuce in a salad.

This dish is incredibly simple to make, only requiring a few in expensive ingredients. By its very nature, it is also an incredibly healthy dish, full of the nutrition and benefits of cauliflower which include providing large amounts of vitamins, minerals, and fiber, cancer fighting properties, immune and digestive system support and much more. This dish is vegan, gluten-free, and paleo-friendly. It has become a staple recipe in my home, and now I am excited to share it with you!

Cilantro-Lime Cauliflower Rice

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 4 cups cauliflower rice *See Note*
  • 1 tablespoon olive oil
  • ½ medium red onion, diced
  • 2 tablespoons garlic powder
  • Zest and juice of 2 limes
  • ½ cup fresh cilantro, chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions:

Heat the olive oil in a large pan over medium heat. Once hot, add the onion, sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Sautee until softened, about 4 minutes. Add the cauliflower rice, sprinkle with garlic powder, remaining salt, and pepper. Mix together and continue cooking, stirring occasionally for another 5 minutes, until the cauliflower goes from bright white to slightly golden. Turn off the heat, add the lime juice, zest, and cilantro. Mix well and serve.

*Note* You can make your own cauliflower rice by taking cauliflower florets from a large head of cauliflower, cutting away as much stem as possible and in 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous. OR you can just buy premade Cauliflower Rice; Trader Joe’s has the best.

 

 

 

Christmas Biscotti

I am not really a huge baker, but when it’s Christmas time, I do enjoy covering myself in flour and homemaking a batch or two of holiday treats. I love Christmas cookies, the baking and of course the eating of them. However, I find that so many people bake the traditional chocolate chip and sugar cookies around the holidays, so when I make the effort to actually bake I like to produce something a little different. My Christmas Biscotti gives me the satisfaction I seek of baking at Christmas while also letting my Italian heritage shine through! I took a basic biscotti recipe from Giada De Laurentiis and then added my own holiday tweaks to create a dessert that has now become a tradition in my family to enjoy every December.

For those of you that don’t know, Biscotti is an Italian cookie that is shaped almost like a cigar and has gone through two rounds of baking in the oven. These cookies are satisfyingly crunchy, deliver just the right amount of sweetness without being too sweet, and highlight any flavors you choose to create them with. My Christmas Biscotti looks, smells, and tastes like Christmas. Zesty-sweet orange, green-crunchy-earthy pistachio, red-chewy-tart dried cranberries, and rich dark chocolate (because chocolate, duh) all complement each other perfectly with both flavor and texture.  These guys are just a super festive dessert to make for home or even to gift to your family, friends, and colleagues.

Christmas, chocolate, Italy; all the things that I love rolled up into one! I hope you enjoy my Christmas Biscotti!

Christmas Biscotti

  • Servings: Yields 12-15 Cookies
  • Difficulty: Intermediate
  • Print

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ cup sugar
  • 1 ½ tablespoons orange zest
  • ½ stick unsalted butter, at room temperature
  • 2 eggs, at room temperature
  • ½ cup pistachios, roughly chopped
  • ½ cup dried cranberries
  • ½ cup dark chocolate chips
  • Optional: 1 cup dark chocolate chips to make glaze

Directions:

Preheat the oven to 350̊ F. Line a baking sheet with parchment paper or aluminum foil.

In a small bowl, whisk together the flour and baking powder.

In a large bowl, beat the sugar, orange zest, and butter with a hand mixer until well mixed. Add one egg at a time and beat until completely combined. Gradually add the flour mixture and beat together until all ingredients are mixed and dough starts to form. Stir in the pistachios, cranberries, and chocolate chips.

Place the dough in the center of the baking sheet and form a log that is 13 inches long and 3 inches wide. Bake for 35-40 minutes until the log is golden brown. Remove from oven and from baking sheet and allow to cool for 30 minutes.

Using a sharp or serrated bread knife (at this point, the biscotti is a delicate bread), slice the log in ½ inch to ¾ inch slices. Be careful as the slices will be quite fragile. Place the slices with cut side down on the baking sheet and bake an additional 15 minutes until golden brown. Remove from oven and allow to cool completely on a baking rack.

Optional: melt the 1 cup of dark chocolate in a double boiler. Pour the melted chocolate onto a plate. Dip the flat bottom of the biscotti in the melted chocolate and set aside until the chocolate hardens into a chocolate crust. Enjoy!

Buon Natale!