JIM WELLER wrote to DAVE DRUM <=-
Title: Macaron (French Macaroon)
They are not the same thing. Macarons are two meringue cookies
pressed into a sandwich with a jam or other filling in the centre
while macaroons are drop cookies made with shredded coconut (modern)
or ground almonds (traditional) and sometimes chocolate coated.
That was the title as written when I got it. Not being a fan of either
style of cookie ...... I guess that makes today a good day. I've now
learned something new and non-health related. Bv)=
We were discussing cauliflower as a substitute ingredient the other day.
Here's another take ..... from one of my favourite food blogs.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cauliflower Fried "Rice"
Categories: Vegetables, Sauces, Herbs
Yield: 4 servings
8 oz Extra firm tofu; in 1/2"
- cubes
1/2 ts Sesame oil; divided
1/4 ts White pepper; divided
1/2 ts kosher salt; divided
2 1/2 lb Head cauliflower
2 tb Oil; divided
2 lg Eggs; whisked
1 ts Minced garlic
1 ts Minced ginger
1/4 c Fine diced red onion
1/2 c Carrots; in 1/4" dice
1/2 c Red bell pepper; 1/4" dice
1/2 c Peas; defrosted
1 tb Soy sauce
2 tb Green onion; thin sliced
PREPARE THE TOFU: Line a sheet pan with paper towels.
Spread the tofu in an even layer on the paper towel,
then place another paper towel on top, lightly press to
soak up excess moisture.
After 15 minutes and when the cubes feel dry on the
surface, transfer the tofu to a bowl and toss with 1/4
teaspoon sesame oil, 1/8 teaspoon white pepper, and 1/4
teaspoon kosher salt.
MAKE THE CAULIFLOWER RICE: Use a knife to remove the
outer leaves and cut the cauliflower florets from the
stem. Cut florets into 1" to 1 1/2" sized pieces.
Add half of the florets to a food processor. Pulse 5
times in 1-second increments until pieces the size of
cooked rice are formed. Scrape down the sides of the
bowl as needed. Transfer to a large bowl. Remove any
large floret pieces that do not get processed and
process them with the next batch.
Repeat with processing the remaining cauliflower
florets. When finished with both batches, you should
have about 5 to 6 cups of cauliflower rice.
COOK THE TOFU: Heat a wok or large skillet over
medium-high heat. Once hot add 1 tablespoon of vegetable
oil. Carefully add the seasoned tofu in a single layer,
cook for 3 minutes, stirring every minute. The tofu
should be lightly browned on the surface. Transfer tofu
to a plate.
SCRAMBLE THE EGGS: Add the whisked eggs to the wok, use
a quick stirring motion to cook and break the eggs into
small scrambled pieces. Transfer eggs to the plate with
the tofu.
STIR-FRY THE VEGETABLES: Add 1 tablespoon of vegetable
oil and 1/4 teaspoon of sesame oil to the wok. Add the
garlic, ginger, and onions. Stir and cook for 1 minute.
Add the carrots and bell peppers, stir-fry for 2
minutes. Add the peas and cook for 1 minute.
STIR-FRY THE CAULIFLOWER RICE: Add the cauliflower rice
to the wok with the vegetables, stir to combine. Spread
into an even layer and allow to cook for 2 minutes
without moving. Stir and cook until cauliflower is
tender, about 5 minutes.
ADD THE SEASONINGS: Add the soy sauce and 1/8 teaspoon
white pepper, stir to combine. Save a few green onions
to garnish the dish and add the remaining green onions
to the wok, along with the tofu and scrambled eggs. Stir
to combine.
Taste the cauliflower fried rice and adjust seasonings
as desired. Top with reserved green onions and serve
hot.
By Jessica Gavin
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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