Monthly Archives: January 2014

kelseydo cooking with mom

One of the best things to do during the holidays is to spend time in the kitchen with friends and family. My kitchen at home is so small that Nick and I are always elbowing each other when we both want a snack. I hardly ever cook at home, Nick is an amazing chef and is constantly stocking the freezer with homemade breakfast burritos and preparing gourmet dinners for me.

I always thought the BCL’s Taste magazine had some delicious looking recipes and finally decided to give some a go. Luckily I had my mom’s expertise and incredibly large kitchen to work with!

We made two recipes: Chili Shrimp and Cauliflower ‘Couscous’

The Cauliflower ‘Couscous’ is a mediterranean style dish which replaces the grain of the dish with cauliflower. I like the cauliflower substitute trend- for mashed potatoes, pizza crust and especially Kraft Dinner (Smart?) .

You start by adding 1/2 a teaspoon of cumin seeds and red chili flakes to some oil in a pan, once you smell their nice aroma start browning the onions in the same pan. Add red peppers, apricots, raisins and cauliflower. Raise the heat and stir, lightly browning the cauliflower. Sprinkle with Sumac ( we used lemon pepper & paprika), pistachios, mint and cilantro. Mix well and serve warm.

Red Pepper and Cumin Seed

Saute cumin seeds and red chili flakes until fragrant

ingredients

Use a food processor to get the cauliflower looking like couscous, or just chop finely like I did here. Apricots, raisins and red peppers mellow out the spicy flavors of the red chili flakes.

Frying cauliflower

Raise heat to medium-high and turn often until cauliflower is lightly browned

For the Chili Shrimp we let the pound of prawns sit in 3 cups of water with some salt for an hour then drained them and placed them on the paper towel. In a small bowl mom mixed 2 tsp Sriracha sauce, 2 tbsp of ketchup, 3 tbsp soy sauce and 1 tsp of sugar. I heated up the pan so it was piping hot and put in a little oil. Add the shrimp and cook til just pink.

Cook prawns 1 min

Toss in a splash of sake and then remove the prawns from the pan to a nearby plate. Add a bit more oil to the pan and then fry a couple cloves of minced garlic and 2 tablespoons of chopped ginger.

Garlic and ginger

Now you had that Sriracha mixture and the prawns back into the pan. Cook for one minute, remove from heat and top with parsley to garnish.

Sauce and prawns

You can add other things like red peppers, green onions or jalapeño peppers.

My co-chef (mom) and our guinea pig (dad) trying the goods

My co-chef (mom) and our guinea pig (dad) trying the goods with a bottle of Gewurtztraminer (recommended in TASTE)

Presto

The final product! Chili Shrimp and Cauliflower ‘Couscous’

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2013 in review

The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 2,000 times in 2013. If it were a cable car, it would take about 33 trips to carry that many people.

Click here to see the complete report.