Spanish Cauliflower Rice

I love real rice. I am not a rice hater, BUT it doesn’t make me feel the best a few hours after consuming, and you know the world is currently OBSESSED with cauliflower rice. I thought, well what the hell let’s try it and it worked! This recipe was so so so easy, flavorful, and you can eat more because it’s just veggies not rice! I am planning on making many different varieties so be on the lookout – this is only the beginning!!

Cauliflower rice is stupid expensive in the store – read below to learn how to make it all on your own!

Ingredients

1 Head of Cauliflower
2 TBSP Kerrygold Butter
1 TBSP Olive Oil
6 Roma Tomatoes (use the variety you prefer and cube them)
1/2 Jalapeno – diced
1/2 White onion – diced
3 Cloves of garlic – diced
3 TBSP Taco seasoning (I make my own which is: cumin, garlic, oregano, paprika, chili powder, red pepper flakes, and onion powder)
S&P

How To

Cut your cauliflower into large pieces. I had to make this in two batches even though I have a fairly large processor. Pulse the cauliflower in the processor until it is a rice like consistency.

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On medium heat saute your onions, jalapenos, tomatoes, and seasoning with the butter and olive oil. I only cook everything for about 5 minutes, but this part is totally up to you. THEN I bump the heat to high and throw down the riced cauliflower, stir it around or about 3-4 minutes and pull OFF the heat! Cauliflower rice does not take long at all and you still want that nice “rice bite” as I call it. Enjoy!

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Chicken Fried Steak Bites!

Okay, so like, did everyone know as a kid that chicken fried steak was actually steak and NOT chicken? I know I know it is in the name, Krystal but it tricked me every time! I would get so excited thinking we were having fried chicken to only be served this chewy fried steak. UGH.  I never really liked red meat as a kid and even now as an adult I rarely eat it. I tend to stick with fish, chicken, and 3-4 nights a week vegetarian. I am not a big red meat eater and when I am it has to be done right, and so I generally leave it up to the expert: 2nd dad. I can make chicken fried steak though, right? Yes! I made these a little differently by cutting the cube steak into pieces rather than “steaks” and making bites to dip in black pepper gravy. Baby, these were good. I am now a fan of chicken fried STEAK.

I found that chicken fried steak (CFS) is all about the gravy. Gravy is life. Gravy runs through these veins. I served these with mashed potatoes, because what else? These would be an excellent appetizer for a party.

Ingredients

2lbs Cube Steak (I cut mine into pieces) Cube steak is generally just top round that has been tenderized
2 eggs
1 1/4 Cup Flour (can substitute almond or coconut here) – reserve 3TBSP for gravy
S&P
Garlic Powder
Fresh Cracked Black Pepper
25-30 Saltine Crackers
1/4 Cup Panko
Vegetable oil for frying
1 1/2 Cups Whole Milk (coconut milk can be substituted)
1/2 Cup Beef Stock
3 TBSP Kerrygold Butter

How To

Set up your batter section while your oil is heating up for frying. As always with 99% of fried foods you COULD bake these by getting some color on them and then placing in the oven, but we are going authentic today. Beat your eggs in a bowl. In a separate bowl add the crushed saltines, garlic powder, pepper, panko, and flour. I do not add salt to this because the saltines have salt.

Cut the cube steak into strips. Place strips into eggs, then into the dry batter, and then into the fryer! Since these are strips and not full steaks they only take 4-5 minutes a piece in the oil. Place them on a paper towel once out of the oil to get rid of excess oil. Taste one to see if they have enough salt for your liking.

Now, the most important part – the gravy. Country gravy. I always make gravy with pan drippings but it isn’t possible with chicken fried steak since you know….you fry it. We will pass on using oil in our gravy. Melt your butter and make a roux with those 3TBSPs of flour we reserved. Once your roux is cooked add the milk and beef stock. I added the beef stock as a little trick for one you could split the milk/stock ratio and save some calories, and two it adds a beef flavor that the gravy would lack due to the pan drippings situation. Let your gravy thicken and right before serving add a TON of freshly cracked black pepper. Delicious!

I still prefer fried chicken…… but these were bomb! Bring these to your next event and as always if you make this recipe tag us on Instagram or Facebook!

 

Vegetarian Coconut Curry

I have been making curry for a long time and every time I do I get these weird ass looks from people. Like, are we not in America? I don’t talk shit about your “Chinese” food……even though orange chicken from Panda Express is not authentic, Kyle. I can have any cuisine I want delivered to my door in a matter of minutes. America is a mixing pot of foods, hello! How are there so many people out there AND that I apparently know that have not had curry?! The real question is why have you waited so long to provide a recipe, Krystal?
Fine.

I just recently started using coconut milk. I know I know, vegan/vegetarian friends I am an awful person, but I have now seen the light. Another weird food people seem to be terrified of. You guys, unless you are allergic to coconut like my mother claims to be you must put coconut milk in this recipe or I will not speak to you. Coconut milk is luxurious, smooth, and adds a creamy component you never thought you needed and will never be able to live without. It does NOT make your dish taste like coconut, it does NOT taste like the coconut I guarantee most are familiar with because although Malibu rum is delicious it is not the real flavor of coconut…….Krystal.

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Now, let us discuss curry. “Curry” is a mix of spices made up mainly of: curry leaf, coriander, turmeric, cumin, fenugreek, and chili peppers. I made this particular recipe with a yellow curry blend as it is the only blend Raleys sells…….because it’s not spicy and let’s be honest not too out of the norm. Curry comes in all different colors and spice levels though, and even I have yet to venture out and make those on my own. I do order red, yellow, and green curry when me and the other girl at work order Indian/Thai. You can, of course make your own blend, but no thank you for me. The spices in this blend are perfect as there really isn’t too much of any one spice to overpower the others.
Curry is set it and forget it for at LEAST a few hours. It’s stew but 100000 times better. This is an ultimate comfort dish for us and a staple. I make curry of different variations several times a month.

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Please don’t mind my giant tub of pink salt my dad brought me. Yay Costco!

 

Please please PLEASE get out of your comfort zone and make this. When you do post it. Even if you hate it and feed it to your dog…..tell me!

Recipe (Finally)

Ingredients
1 Can of Coconut Milk
4 Tablespoons Curry Powder of your choosing
2 Tablespoons of Kerrygold butter
1 Tablespoon Avocado Oil
1 Medium Yellow Onion
1/2-1 Cup Veggie Stock
2 Cloves of Garlic
1 Can of Chickpeas
10-15 Small Golden Potatoes cut in quarters
3 Carrots
Green onions or cilantro, jalapeno, lime, and a runny egg for garnish if you so choose.

Saute your onions and carrots in the butter and avocado oil and once they are golden in color add your garlic to cook for 1-2 minutes. Add your curry powder to really wake up the spices, and then add the entire can of coconut milk to the pan. Mix and get all the goodness off the bottom of the pan. Now, when to add the chickpeas is a personal opinion. I personally like them to simmer for the few hours with the potatoes and carrots, but some people prefer them to maintain their body and then you would want to add them about an hour before serving. Add potatoes, salt and pepper. Because potatoes soak up so much flavor/fluid I added half cup of veggie stock which made the curry initially too thin BUT once this simmers for a few hours it is perfect. Consistency is very similar to a beef stew that has marinated all day. Remember you can add whatever you want to this! I simmer mine on low heat for 4 hours and everything comes out magical.

Serve over rice or even more veggies!

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Why I can’t Eat the way You do

I have been wanting to write a post like this for quite some time, and yet lacked the motivation or inspiration until now.

I am more often than not critiqued on the way I eat and even more so the grocery stores I shop at and the money I spend on food. Now, before we continue please read that one more time and really focus on the last word. Food. Food is the essence of life. We live off of food and food alone. We either slowly die from the food we are consuming most or we thrive. Those are truly the only two options. Food is important to me for many different reasons and I am hoping to explain them in way you can understand in this post. I will not blab about organic, GMO, or all the other new hippy words on the market. I am simply going to explain why the quality of the food I feed myself and my family is fundamentally important to me and in so hope to gain some understanding.

#1 Food Fuels My Body
I have an autoimmune disease. If you are new to this blog I have Dermatomyositis to be more specific. You can Google that on your own time, and I wish you luck….no one suffers from it so no one cares. You will not find charities, ribbons, t-shirts or research.
I have to take care of my body. Shocker, right? The funny thing is, though: so do you. You may not be sick, diseased or disabled such as myself, but for me it would be an even better reason to take care of my healthy body. Okay, back to me. Food makes or breaks me. I have been so in tune with my body this year. I can tell you what I need to eat to feel better, I can tell you the exact time I need to go to the bathroom (accomplishment when you’ve taken medication since the age of 9),and I can tell you what I ate that sent me into a spiral of misery. I know my body.

When you suffer from a disease you are forced to become more in tune with your body. When you live in pain you become much more aware of “triggers” because baby Jesus knows you don’t need more. I eat Taco Bell, I eat fried foods, I live on butter, and I am by no means the idol of perfect health. Yet, everything I eat I know exactly what I am in for. Kyle and I had Smash Burger yesterday for lunch. My order: fried chicken sandwich, sweet potato fries, and fried pickles. Yes, girl I can eat. Do you know what the rest of my day looked like? Me rolling around on the floor in agony while my dogs trampled me thinking my entire existence was nothing but a joke. I did nothing the rest of the day. I eat bad. I just know the consequences. Want to know what I ate today? Some dandelion root tea, a vegan protein shake, some chicken sausage, and a banana protein muffin. It is 2:30pm and I am overflowing with energy. I made breakfast burritos for the week, those muffins, marinating chicken for another post, and this isn’t the first post I’ve written today….its the 3rd. If I was physically able to I’d run a couple miles. I feel amazing today, and I have lived too much of my life miserable or in pain to sabotage myself too often. My body suffers when I treat it like crap. My hair is starting to grow back after 15 years. My hair.  This may be due to me no longer being on medications, but I have not taken a chemo based drug in over 10 years….if my hair was going to grow back simply by being off of that it would have happened a while ago. Derma (skin) my skin is better. My joints only ache when I overdose on unhealthy foods (totally worth it from time to time). I have never had a sweet tooth, and I truly think it was my body’s way of protecting me when I was initially diagnosed and still to this day….sugar lights my body on FIRE. I am telling you that I am not healed but I am better. I am better because I eat like I give a damn.

#2 Knowing WHERE my Food comes from is Important
Some foods are much better organic, but I am always more interested in WHERE my food comes from. Why? Because, local is better. Less travel time means food is at its freshest. Less travel time means less chance of contamination or losing quality. Believe it or not I only buy certain foods organic, and the list is very small. I prefer to shop local. I prefer to shop quality. Food is going into your body for one reason: to provide your body energy. Food tastes great but our bodies do not care how food tastes our bodies care about how they can use it to heal us or keep us healthy. I buy Kerrygold butter because it is grass fed (do your own research, ever wonder how I weigh 90lbs but eat butter with ultimately every meal? Grass fed…..breaks down in your body completely differently….your body can use it), I buy meat from our local butcher because the meat comes from a farm less than 100 miles away, I buy local cage free eggs — way more important than organic eggs. Now, buying local comes at a price simply because farmers or local businesses cannot beat out large store prices. Take that or leave it. I find quality and peace of mind in buying ingredients local so I know exactly what I am getting, and you are helping along someone’s dream.

#3 Food is my hobby
Hello? I write a food blog. I love eating. I love cooking and I place importance on those two things. Local and better quality food tastes better which results in a better end product for me to publish. Kyle and I go out to eat maybe twice a month. We do not live a lavish life and so many things that we save on is what allows us to have a larger grocery budget than most. People spend their money on things and items that are important to them. My health and food go together, so how is me spending more money, time, and energy on food any different than someone spending their hard earned money a brand new TV? It’s not. I have priorities different than someone else. Welcome, to life. You can bet anything in the world that I will buy a $5 bottle of almond milk, but you can also bet that you won’t see me at a bar downtown every Saturday night buying drinks or buying name brand socks….Target brand that shit.

I hope this opens the eyes of one person. I know long posts tend to be my least popular, but it was something I felt. I write what I feel. Your food is fuel. Your food is medicine. Your food is your life.

 

 

Brussel Sprouts & Cranberries

The holidays are upon us!

Well, they will be when I decide to publish this. Currently, it is the day before Halloween but no one cares because Halloween is on a Monday this year so everyone was drunk yesterday. Also, drunk today if you are me.

Brussel Sprouts are a staple in our home. Kyle will eat them but I am honestly not convinced that he enjoys them nearly as much as myself. I am prepared for no one to like this article since I can count on one hand how many people I know that like the brussels. I will tell all the haters though that you probably just weren’t raised right. When I bring these babies to work I get these disgusted looks from coworkers and always a similar story: my grandma/mom/aunt always made brussel sprouts boiled and made us eat them. Boo hoo your childhood was tragic. Disaster number 1 would be to boil brussel sprouts as they deserve to be sauteed or roasted.

I have many recipes for the brussel: asian, spicy, butter & parm, brussel caesar salad etc. We will see how this recipe goes over before posting any further.

This is one of the easiest side dishes but impressive with the fun ingredients and colors. Just.Make.It.

Ingredients

Brussel Sprouts (I did about 3 cups)
2 Cloves Garlic
Olive Oil
Tablespoon Butter (you know I am the Kerrygold girl)
1/2 Cup Dried Cranberries
1/2 Cup Feta Cheese
Red Pepper Flakes
S&P

I sauteed the brussels in olive oil and butter – added my S&P, red pepper flakes and let these heifers cook.

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Added in cranberries when brussels were about 4-5 minutes away from being done. Taste the brussels as you go since everyone will have their own variation of “done”. I do not like mine mushy so I generally only cook them on medium for no longer than 10 minutes depending on how they were cut.

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When you are satisfied with the done-ness? of the brussels turn off the heat and toss in your feta to serve. Feta is not a good melting cheese so you want to serve this quickly after tossing everything together.

Final Thoughts 

Next time I think I am going to throw some roasted walnuts in here.

Perfect Holiday Dish.

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