cauliflower fried rice with shrimp, egg, and green onion :: by radish*rose

cauliflower fried rice with shrimp, egg, and green onion

Fluffy, flavorful cauliflower “rice” makes the base for this carb-free, veggie-filled dish. Since we’re smack in the middle of holiday season, I know soon you’ll be craving some lighter, brighter dishes. Fear not, radish*rose to the rescue! You’ll feel lighter and brighter yourself after eating this, and not weighed down like you can feel after the usual fried rice feast. Continue reading

white bean, artichoke, tuna, and egg salad :: by radish*rose

white bean, artichoke, tuna, and egg salad

If I might make an observation, IT’S FULL-ON SUMMER here!  So maybe you don’t feel like cranking up the oven. Instead, you might want a light but hearty, protein-filled salad for dinner. And wouldn’t it be great if you could make it from items you can keep handy in the pantry, with a few fresh ingredients to liven things up?  A tip: put all your canned ingredients in the fridge before you leave for work.  Then when you get home, throw this together, and it will already be chilled and you can nom-nom it right away!  This is a super-flexible recipe, so if you haven’t got hard-cooked eggs or artichoke hearts already at hand, just leave them out or sub in something else you do have that you think would be nice.  It will be OK. Promise. Continue reading

spanish tortilla (potato and egg pie) :: by radish*rose

spanish tortilla (potato and egg pie)

Have you ever been to a tapas bar where they serve little plates of delicious small dishes to accompany your drinks (very good idea from Spain)?  There is almost always a version of Spanish tortilla on the menu – you get a big wedge of translucent potato slices with just enough egg to hold them together, often drizzled with garlic aioli (fancy mayo).  (This is not a tortilla like the ones you use to wrap a burrito.)

Turns out the reason for the beautiful translucent potatoes is OLIVE OIL.  A lot of it!!  Traditional recipes I looked at call for up to  1-1/4 cups.  YIKES.  Luckily, the venerable Cooks Illustrated has a version that “only” uses 1/2 cup.  Before you freak out, remember this is for a whole pie that you cannot possibly eat by yourself or all in one sitting. We ate one large slice each for dinner which was quite filling and probably contained 2 T. of olive oil. We accompanied it with mushrooms in Spanish sherry and our favorite kale salad.  Leftovers are absolutely delicious for breakfast the next day. Continue reading