Saffron Cauliflower Rice Pilaf

Saffron Cauliflower Rice Pilaf

by | Mar 8, 2019 | Sides

Cauliflower rice is a staple in my house. I sometimes make my own with a hand grater – (I have yet to own a food processor!), but now that it’s readily available in grocery stores, I always keep a bag or two in my freezer. This pilaf recipe is light and delicious and super easy to make. Enjoy!

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Saffron Cauliflower Rice Pilaf

A quick and easy side dish that is light and delicious!
Servings: 2

Ingredients

  • 2 pinches saffron
  • 2 tbsp hot water
  • 4 cups cauliflower rice
  • 1/3 cup toasted slivered almonds
  • 1/3 cup currants
  • 1 small onion diced
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions

  • Soak saffron in hot water for 10 minutes. 
  • Saute onion in olive oil until translucent in a medium wok or saucepan on medium heat.
  • Add cauliflower and stir to mix, saute until almost cooked through – approximately 5 minutes.
  • Add saffron and water mix, almonds and currants and stir together and heat through for another 5 minutes.
  • Season with salt and pepper and serve.
Low Carb Beef “Barley” Soup

Low Carb Beef “Barley” Soup

by | Mar 8, 2019 | Soups & Stews

Skipping the barley and adding cauliflower rice at the end of the cooking time adds texture to this delicious soup without the added carbs.

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Low Carb Beef "Barley" Soup

This recipe also works really well with leftover roast beef, just skip ahead to step 4.
Servings: 4

Ingredients

  • 2 tbsp plus 2 tsp olive oil
  • 1 large onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 3 cups stewing beef
  • 3 cloves garlic minced
  • ¼ cup white wine
  • 2 bay leaves
  • 6 cups good quality beef stock
  • 2 tsp dried thyme
  • 1 ½ cups cauliflower rice
  • Salt and Pepper to taste

Instructions

  • Heat 2 tbsp olive oil in frying pan over medium/high heat. Add beef and and sear on all sides.
  • Take beef out of frying pan, place in a bowl and set aside.
  • Add wine to pan to deglaze scraping up the remaining bits of meat. Add this to large soup pot.
  • Add the remaining oil, carrots, celery, onion and garlic to frying pan and saute until cooked part way though. Add to soup pot.
  • Cut meat into smaller bite size pieces (2 cm) and add to pot.
  • Add beef broth, bay leaves, thyme. Bring to a boil then simmer for 30 minutes.
  • Add cauliflower rice and salt and pepper and simmer for an additional 15 minutes.
Leftover Roast Ham and Red Lentil Soup

Leftover Roast Ham and Red Lentil Soup

by | Mar 7, 2019 | Soups & Stews

This hearty, satisfying soup is a great way to use up that leftover roast ham.

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Leftover Roast Ham and Red Lentil Soup

Course: Main Course
Servings: 4

Ingredients

  • 1 ham bone
  • 8 cups water
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 carrots peeled and diced
  • 2 stalks of celery diced
  • ½ cup red lentils
  • 2 bay leaves
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp thyme
  • 2 cups diced ham
  • 1 ½ cups chopped kale

Instructions

  • Place ham bone in soup pot with water. Bring to a boil then simmer for 30 minutes.
  • Saute onion, carrots and celery with the olive oil in a frying pan.
  • Remove ham bone from soup pot. Add the sautéed vegetables.
  • Add the remaining ingredients (minus the kale). Simmer for 30 minutes.
  • Add kale and simmer for an additional 15 minutes.
  • Adjust seasoning as desired.