Saturday, May 21, 2016

Spicy Shrimp with Cauliflower Mash and Garlic Kale

Cauliflower is one of those forgotten vegetables.... its so versatile... I eventually want to cook my way through cauliflower and eat cauliflower for 30 days.... I'm looking forward to when I get the opportunity to start that challenge.

The kale in this recipe was amazing... I'm always trying to push kale on my hubby because it has so many great health benefits, but again, this recipe was no different... kale was a no-go for him... Can't blame a girl for trying, right?

I hope you all enjoy this one. It was easy to cook and the entire family loved this recipe... Even my 9 month old devoured the food!!!


Ingredients
For the Cauliflower Mash
  • 1 tablespoon olive oil
  • 1 head cauliflower, cut into small florets (about 6 cups)
  • 3 cloves garlic, minced
  • 1 cup milk
  • 3 cups vegetable or chicken broth
  • 1 14-ounce can white beans, rinsed and drained
  • ½ cup cornmeal
  • ½ cup shredded cheese, like sharp cheddar or havarti
  • 1 teaspoon salt
For the Kale
  • 1 tablespoon bacon fat
  • 1 package kalettes, if you can find them! OR 3 cups chopped kale
  • 3 cloves garlic, minced
For the Shrimp
  • 1 tablespoon olive oil
  • 1 lb. shrimp (enough for 4 people)
  • a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper

Instructions
  1. For the cauliflower: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the while beans and mash roughly with the back of a large wooden spoon - I loved the rustic, chunky texture of this. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the salt and cheese and season to taste.
  2. For the kale: Heat the bacon fat in a nonstick skillet over medium low heat. Add the greens and garlic and saute until softened. For the kalettes, I added a little water at the end to sort of steam them to finish them off. Remove kale and wipe out pan with a paper towel.
  3. For the shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It's delicious.
  4. Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.



Chipotle Cod Burrito Bowls with Coconut Cilantro Lime Rice and Spicy Strawberry Salsa

First for foremost, I wanted to apologize to all my viewers to not providing you with a new recipe in a while.... Lets just say, Life happened... times got super busy... Our third child was born in August... A beautiful baby boy. Now at 9 months old, I have made a commitment to myself to start blogging more often. I need to for me, I mean, why should I not blog.... I am doing what I love.... I love to cook, I want to share with all of you my passion for cooking, my newest recipes, the recipes of others that I have tried.

I'm excited to move forward with my blog and with all of you... we're in this together. Here is one of my newest recipes I have tried. I found this recipe on Pinterest. Originally, the recipe called for Mangos, however the mangos were no good at the stores when I was shopping... I'm a little OCD when it comes to my produce. I hope you all enjoy this recipe as much as we all did.

Chipotle Cod Burrito Bowls with Coconut Cilantro Lime Rice and Spicy Strawberry Salsa

Cod
  • 1 pound wild-caught, skin on, Cod
  • 4 tablespoons olive oil
  • 2 whole chipotle chiles, finely minced
  • 2 cloves garlic, minced or grated
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt + pepper
  • 1/4 teaspoon onion powder
  • a pinch of salt and pepper
  • Cilantro Lime Rice
  • 1 1/2 cup uncooked jasmine or basmati rice
  • 1 cup light, canned coconut milk
  • 2 cups coconut water (or water)
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 3 tablespoons unsweetened, flaked coconut
  • 1 tablespoon coconut oil
  • Spicy Strawberry Salsa
  • 1 medium size ripe mango, peeled, pitted + diced
  • 1 1/2 cups strawberries, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded + chopped
  • 1 lime, juiced
  • pinch of cayenne pepper
  • pinch of salt
  • To serve
  • tortilla bowls
  • 4 cups shredded lettuce
  • 1 1/4 cups cooked black beans
  • 2 ears of corn on the cob grilled corn, kernels removed from ears
  • 1 cup guacamole
  • greek yogurt or sour cream
  • shredded cheddar + crumbled cajita cheese
  • fresh cilantro

In a medium bowl combine the olive oil, chipotle chiles, garlic, smoked paprika, chili powder, cumin, salt, pepper and onion powder. Whisk to combine. Add the cod and toss well. Cover and place in the fridge while you start the rice.

Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Add the cilantro and lime juice, toss well. Keep warm.

Meanwhile make the salsa. Add the diced mango, chopped strawberries, cilantro, jalapeño, lime juice, pinch of cayenne and a pinch of salt to a medium bowl. Toss well, cover and keep in the fridge until ready to serve.

Preheat the grill to medium-high heat.

Once the grill is hot, add the cod, skin side facing up. Cook about 4-5 minutes and then flip and cook another 4-5 minutes or until crisp and mostly cooked through. Remove from the grill. Remove the skin and either flake with a fork or chop into chunks. This can also be done in a skillet if desired.

To assemble the bowls divide the rice among 4 tortilla bowls or regular bowls. Add the lettuce, black beans and corn. Divvy up the fish and then top each bowl with salsa, cheese, and a dollop of greek yogurt or sour cream. Eat!