News – Page 62 – Just Farmed

Cauliflower Fried Rice

2 tablespoons olive oil
1 onion (peeled and diced)
2 cloves garlic (peeled and finely minced)
1/2 cup carrots (shredded)
1 red or green bell pepper ( julienned)
2 cups cauliflower florets
1 egg
1 tablespoon soy sauce
2 tablespoons scallions (chopped)
Salt and ground black pepper (to taste)

To make the cauliflower rice, place half of the florets into the bowl of a food processor and pulse about 20 to 25 times. It’s important not to overcrowd the bowl or else some pieces will remain too large and others will turn to dust. Pulse a few times, checking in between, until the cauliflower is the approximate size of rice grains. Move the riced cauliflower to a bowl and repeat with the second half of the florets.

Heat the olive oil in a large saute pan or cast-iron skillet. Add the onion and bell pepper and cook on medium heat until translucent. Add the garlic and continue cooking for an additional minute.

Add the carrots and continue cooking for another minute. Stir in the soy sauce, raise the heat to high, and add the riced cauliflower.

Saute for a couple of minutes until the cauliflower is heated through. It will begin to soften slightly, but not become too soft.

Push the vegetables to the sides of the pan, making a well in the center. Crack in the egg and whisk until the egg scrambles and distributes throughout the vegetable mixture.

Season with black pepper and salt, if needed. Stir in the scallions and serve hot.

Recipes

Crispy Oven Roasted Blue Potatoes

1 lb blue/purple potatoes unpeeled and cut into wedges
2 1/2 tbsp olive oil
1 1/2 tsp sea salt
1 tsp sugar
2 tsp smoked sweet paprika
1/2 tsp black pepper
1/2 tsp ground garlic
1/2 tsp coriander

2 tbsp potato starch or cornstarch optional for more crispy fries2 tbsp potato starch or cornstarch optional for more crispy fries

fresh herbs – optional (rosemary, thyme, oregano, parsley)

Heat oven to 400°F. Cut the potatoes evenly in strips or wedges.
Place potatoes, starch, and 1/2 teaspoon of the salt in a mixing bowl and toss. If not using starch, just exclude and go to next step.
Coat the potato in oil
Transfer to a baking sheet: Spread the coated potatoes out into a single layer on an ungreased baking sheet. Roast 15 minutes then flip and roast another 5 to 10 minutes until potatoes develop crispy exterior.
While potatoes are roasting, combine spice ingredients mixing well.
Once potatoes are done, allow to cool a few minutes then season and serve.

Recipes

Apple Crisp

For the crumb topping:

1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
dash of salt
1/3 cup unsalted butter ,cut into small pieces

For the Apple filling:

3–4 large Ginger Gold or Yellow or Green apples , peeled and thinly sliced
3 Tablespoons butter , melted
2 Tablespoons all-purpose flour
1 Tablespoon lemon juice
3 Tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
dash of salt

For serving (optional)

vanilla Ice Cream
Caramel Sauce

Instructions

Preheat oven to 375 degrees F.

For the topping:

In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling:

In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt.
Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer.
Sprinkle crumb topping evenly over the apples.
Bake for 30-35 minutes or until golden brown and top is set.
Remove from oven and allow to cool for at least 10 minutes before serving.
Serve with Vanilla Ice Cream and Caramel Sauce

Latest News