Shrimp "Fried Rice" Cauliflower

Shrimp "Fried Rice " Cauliflower is a take on my favorite take-out- fried rice. I had seen this idea but didn't think I would like it- maybe the texture would be off? Guess what? I was craving fried rice and my tablet wasn't charged, so I came up with this/. Feel free to embelish as you like. I like it, hope you do too!

Ingredients:

1/2 large onion, chopped
2-3 carrots, diced
1/2 lb or 6 stalks asparagus, trimmed into 2" pieces.
1 head of cauliflower, rinsed and trimmed
1 tsp sea salt
1/2 - 1 tsp cracked black pepper
1/2 lb fresh shrimp

1 tbsp coconut oil
plus 1 tbsp coconut oil
1-3 tsp Sirachha hot sauce (if desired)>

Put half the cauliflower in food processor** and pulse until it looks like rice. Remove to a bowl and do the same with the other half.

Get 2 skillets going- 1 tbsp coconut oil in each. Saute cauliflower in one and the onions and carrots and asparagus in the other for 3-4 min. Add shrimp to the vegetables and saute, add salt and pepper.
Add 1/4 cup water or vegetable stock to the cauliflower and cover. Simmer on low for 3-4 min. (I actually did this for 5 min, I like it very soft. When the shrimp is pink and firm it is done. You can add the hot sauce to the vegetables if you like it spicy. Toss with the cauliflower.

** If you do not have a food processor you can use a box grater and /or chop into fine pieces.

Roasted Vegetable Soup

This soup will warm you and fit the bill for any vegetarians at your dinner table.

ingredients: 
1 medium butternut squash, diced
2 shallots, chopped
1 clove garlic, chopped
3/4 cup cremini or button mushrooms, trimmed and cut in half
1 32 oz box vegetable broth
sea salt and fresh cracked pepper
2 Tbsp extra virgin olive oil
garnish-
1 tbsp plain yogurt mixed with 1/2 lime, juiced
1/2 avocado, sliced

On a sheet pan lined with foil, spread out vegetables and mix with the olive oil, coating as many as you can. Roast in a preheated 400 degree oven for 40 min until lightly browned. In a large soup pot combine the broth and vegetables and warm on medium setting, adding salt and pepper to taste.

With an immersion blender combine and whip the ingredients until smooth. Ladle into bowls and top with a few slices of avocado and 1 tsp of the yogurt.

SO Good Veggie Soup

I made this on a Saturday and luckily it makes enough for quite a few lunches. To make it Paleo- omit the beans. Good stuff for cold and flu season, too.

Ingredients-

1 carton Rachel Ray's Vegetable stock
1 medium onion, chopped
1/2 head cabbage, chopped
3 carrots, chopped
3 parsnips, chopped
1 sweet potato, peeled and chopped into small chunks, about 1 inch
1/2 tsp each- coriander, lemon pepper, dill, smoked paprika, and flakes
2 cloves garlic, minced
1-1 inch piece of ginger, peeled and grated
1 can cannelinni beans, rinsed and drained
1 can cherry tomatoes with juice (or use a can of diced tomatoes)
3 stalks celery, chopped
1 tbsp. olive oil
1/2 tsp salt
1 tsp black pepper

in a Dutch Oven heat the olive and saute the onions, carrots, parsnips and sweet potatoes until soft, about 5-7 min. Add in cabbage, spices  and garlic, stir and saute another 5 min. Add tomatoes and broth, salt, pepper. Bring to a boil and lower to simmer for 40-50 min, until veggies are all soft. Add in cannellini beans and simmer another 30 min.

Cabbage and Bean Soup

Ingredients :

1 head of cabbage, chopped
1 onion, chopped
3 cloves garlic, minced
2 tsp olive oil
3 carrots, chopped
1 sprig fresh thyme
6 cups water 1 can canellini beans, rinsed and drained
2 potatoes, peeled and chopped
1 leek, (white parts) rinsed and chopped
2 tbsp tomato paste
salt and pepper to taste

Saute onion, celery, carrots, leek in olive oil. Add garlic and saute a few minutes. Add cabbage and saute 10 min.  Add tomato paste, Thyme and stir. Cover with the  water. Bring to a boil and cook on low simmer for 40 minutes, remove thyme, then add potatoes and beans and cook additional 20 minutes. Season with salt and pepper. Best served with toasted bread, or garlic bread. Can also add ham or bacon, for a smoky flavor. Or add a few handfuls of parmesean cheese.

JUST A HEATHY AND GREAT SOUP

I just made this soup, mainly for my new vegetarian- so she would have a good lunch to eat while Im at work. Also, I used up whatever veggies and beans I had on hand. Its terrific, even for a meat-eater like myself.

ingredients- (feel free to add/sub whatever you have on hand)

All veggies are chopped into same size pieces.

2 stalks celery
2 large carrots
1/2 large white onion
1/2 red onion
3 cloves garlic, minced
1/2 tsp oregano
1/2 tsp hot pepper flakes
1/2 tsp turmeric
1 zuchini
1 can whole tomatoes with juice
1 1/2  cartons Rachel Ray vegetable stock
sea salt and fresh ground pepper to taste
1 Tbsp extra virgin olive oil
1 can chick peas, rinsed and drained
1 can red kidney beans, rinsed and drained
1/2 package frozn spinach
8 oz (half package) whole wheat orzo

Saute the garlic, onions, carrots, celery and zuchini in a preheated Dutch Oven with the olive oil. Add seasonings (not salt and pepper, yet). Add the beans, tomatoes and the frozen spinach. Bring to a boil and reduce to simmer. Simmer for 1 hour until carrots and celery are tender. Add 1 -2 tsp salt and 1 tsp pepper. Then add the orzo and cook additional 10-12 min until cooked. Adjust salt and pepper. I threw in some Buffalo Parmesean in small chuncks right before serving. Any shredded hard cheese would be good, or you can omit, but I think it gives it a buttery cheesy flavor that works.

Lentil Mushroom Soup

Ingredients:

1 cup (8 oz container) fresh mushrooms, sliced thick
1 cup fresh spinach leaves
2 carrots, sliced thinly
1 can black beans, rinsed and drained
1 cup brown small lentils, rinsed and drained
1 box (32 oz) Rachel Ray Vegetable stock
1- 2 tsp red pepper flakes
1 tsp salt
1 tsp black pepper
2 cloves garlic, smashed or chopped
1 medium onion, chopped
1 tbsp olive oil
1-2 tsp A1 Steak Sauce (or sub Worcestshire sauce)

Heat olive oil in a dutch oven or soup pot. Add onions, saute for 3 min, then add garlic. Saute 2-3 min and add mushrooms and carrots. Saute for 3-4 min then add stock, beans, spinach, spices, . Bring to a boil and reduce to a simmer for 35-40 min until lentils are tender.