— lab@56

Tag "healthy"

cauliflower & broccoli stalk pilaf

Long time go, I ended up with the post on faux rice using the cauliflower by Nom Nom Paleo. It seemed like a good candidate for my experiments as I limit the grain intake. It looked like something I can throw together quickly on weekdays. Once I got the basic idea, I’ve used the base for most of the things that “rice” is called for. Most of them.

Past few weeks, I’ve been experimenting this faux rice. Sounded easy, but not true. It resembles couscous visually but whiter, texture similar to cooked brown rice but with the smell of sautéed cauliflower and without the starch of white sticky rice, I felt. But after all, it’s a head of cauliflower. I love this white cotton-candy-looking vegetable very much but it could use some excitement.

The excitement returned when I decided to put leftover broccoli stalks and some shredded carrots in my Kitchenaid food processor with a head of cauliflower. I prefer to buy broccoli as a whole thinking that I can some day come up with something original with leftover stalks. Even Jacques Pepin had a recipe that uses them in one of his episodes of Fast Food My Way which I never tried just yet. Unfortunately, they end up in Mad Scientist’s beloved juicer most of the time before I can even work on them. Unlike broccoli crowns, they can be cumbersome for cooking as they need prepping and take longer to cook. Truth be told, they are as nutritious as crowns are; packed with vitamins, low in carb, and high in protein. I don’t think it’s known as an ingredient to us much but pretty famous in the world of trash cans.

Read More

kale bunch

It’s a quick kale chip recipe with a good flavor. You can eat them the way they are as a healthy snack or grind them for topping on a bowl of rice. Very versatile.

Baked Kale Chips

Adapted from various places + "trial & error"

  • 1-2 bunches Curly Kale
  • Extra Virgin Olive Oil
  • Apple Cider Vinegar
  • Sea Salt to taste

Preheat the oven to 350F.

Rinse the kale and dry well, then remove the thick stems. Cut or tear the leaves into 1-2 inches pieces. In a bowl, mix olive oil and apple cider vinegar. Toss the kale into the vinaigrette until coated. Line a baking sheet pan with parchment paper, spread the leaves in a single layer. Sprinkle salt. Bake until crisp but not burnt, about 15-20 minutes. Edges of the leaves should be brown. Cool on a baking sheet.

Side Notes:

Try not to burn the kales.


Read More