Dear Monday, I refuse to let you be boring. And this Kung Pao Veggie Fried rice delivers just the pow needed to kick start the week. Salty, spicy, sweet…need I say more? Cauliflower rice is anything but new – this version of veggie fried rice is all about the scintillating sauce…and the summer vegetables like sweet corn, yellow squash and zucchini that give this healthy version of takeout a fresh twist.  Soak up this sauce and the last drops of summer with the recipe below. 

Hard to believe, but summer is officially on its way out the door. Sorry to be the bearer of bad news, but reality strikes! However, I’m committed to soaking up every last drop of sunshine…and summer produce that comes with it. I picked up this deep yellow summer squash and radiant green zucchini at the Farmer’s Market along with some fresh sweet corn. Often, I’ll pick up whatever looks good and is in season, then figure out my game plan afterwards. Usually I’ll slice summer squash and zucchini in medallions for an easy side, but I’ve been feeling in a bit of a rut as of late, so I was looking for a new spin on these summer gourds. I got to thinking about small dicing these veggies into a hash or…fried rice! And the sweet corn adds just the right crunch to take the “mush” out of cauliflower fried rice.

I also received a bushel of brussel sprouts from my Imperfect Produce delivery this week, so thought this cruciferous veggie could add some further substance to the fried rice. I like to slow roast my brussel sprouts in the oven until they’re caramelized and slightly charred for an exterior crunch. Then, the addition of the kung pao sauce perfectly compliments the sweet tones of the caramelized veggies with a surprising kick from your favorite hot sauce. Also, these brussel sprouts are amazing on their own if you’re just looking for an exciting side kick to your main dish.

It’s important to note that this recipe is incredibly versatile – you can use whatever veggies you like…or even go frozen if that’s what you have on hand. This recipe is really all about that kung pao sauce, which is the only requirement!

Making cauliflower rice is surprisingly easy if you haven’t tried it before, but there are plenty of options if you’re short on time. I bought a bag of cauliflower rice from Trader Joe’s in the refrigerated section. Trader Joe’s and Green Giant also sell versions that are frozen. If you have the time to make it on your own, you have two options though:

Making Cauliflower Rice

1.) Box Grater: Chop the head of cauliflower into a few smaller pieces that are easy to hold. Use the medium-sized holes to scrape the cauliflower and grate into “rice”.
2.) Food Processor: Chop the head of cauliflower into small floret, then place in the food processor with the grater attachment and pulse until fine “rice” forms.

The caution with buying pre-packaged, refrigerated cauliflower rice is that it will generally go bad within a few days. I generally only buy it if I have plans to use it in the next day or two. Otherwise, frozen is a better option to keep on hand. With frozen cauliflower rice, I like to thaw in the fridge and then place on a plate lined with paper towel and then I press the top with another sheet of paper towel to reduce the moisture that can make the rice mushy. If you make the cauliflower rice yourself, I don’t find this necessary. You can also freeze your freshly made cauliflower rice for up to a month.

Now that you’re a cauliflower rice pro, I hope you enjoy this salty, spicy and sweet take on traditional fried rice!

Kung Pao Veggie Fried Rice
Serves: 4-6

Ingredients:
Veggie Fried Rice
– 1 package of cauliflower rice (16 oz) or make your own with 1 large head of cauliflower
– 1 summer squash, small diced
– 1 zucchini, small diced
– 1 lb of brussel sprouts, trimmed and sliced in half
– 2 ears of fresh sweet corn
– 2-3 tsp sesame oil
– salt and pepper to taste
Kung Pao Sauce
– 4 T reduced sodium tamari or soy sauce (use tamari if gluten-free)
– 4 T honey or maple syrup
– 2 T rice vinegar
– 4 tsp toasted sesame oil
– 1-4 tsp hot sauce, depending on your desire for heat (1 tsp is quite mild)
– 4 cloves of garlic, minced (or 4 tsp of jarred, minced garlic)

Garnishes (optional)
– 1/3 C roasted and salted peanuts, chopped
– 1/3 C sliced green onions
– hot sauce

Directions:
Step 1: Prepare the brussel sprouts by pre-heating the oven to 400 degrees Farenheit. Place tin foil on a baking sheet and spritz with cooking spray. Add the brussel sprouts, drizzle some sesame oil and toss with salt and pepper. Place in the oven for 30-40 minutes, flipping halfway through. Brussel sprouts are done when caramelized, slightly charred and easily pierced with a fork. Set aside in a warm place.
Step 2: Make the veggie fried rice by heating a couple of teaspoons of sesame oil in a fry pan on the stovetop over medium heat. Add the diced summer squash and zucchini, sprinkling with salt and pepper. Saute for 5-7 minutes, stirring every once in a while. Add the cauliflower rice once the squash mixture has softened. Season with salt and pepper, stir and cook an additional 4-5 minutes until the rice starts to brown. Once browned, create a voice in the center of the pan and add the egg mixture. Stir the eggs to scramble. Once the eggs are cooked, stir the entire rice, squash and egg mixture together.
Step 3: While the egg cooks, make the kung pao sauce by mixing together all of the sauce ingredients in a small saute pan over medium heat. Whisk together the ingredients. Feel free to start with less hot sauce, taste and continue to add heat based on your desired intensity. It’s always easy to add heat, but near impossible to temper it if you add too much!
Step 4: Assemble the fried rice by drizzling half the sauce over the brussel sprouts and mixing to fully coat. Option to add the crushed peanuts to the bowl of brussel sprouts. Once combined, add the brussel sprouts to the pan of fried rice. Mix together and serve with your desired garnishes! Heats well the next day and should be good 2-3 days later as well.

The post Veggie Pow appeared first on The Shooks Life.

When there’s bacon fat in the dressing…you KNOW it’s gonna be good. I’m still lapping up summer, but fall football has got me roasting up this Autumn Quinoa Bowl with golden butternut squash, ruby red beets, toasted pecans, peppery arugula and you guessed it, BACON! I’ll admit that I’m not a huge fan of bacon (shocker!), but when I do fry it up, it’s gonna be WORTH IT! And there’s no skimping on this one – turkey bacon is cheating – when I splurge, I splurge on the good stuff. Pony up and get yourself some of that sweet bacon laden goodness below.

One thing that can be intimidating about trying new ingredients is not knowing how to 1.) prep it and 2.) cook it. Well it’s your lucky day, because I’m going to teach you both how to prep and how to roast butternut squash. We’re heading into fall (I know it’s August and I want to deny it, but it’s true) so I’m going to help you get ahead of the game so that when everyone else gets around to making their fall favorites, you can be the butternut squash know-it-all.

The odd bell shape of butternut squash can make it intimidating, but I’m here to share just how easy peasy it is to peel and chop this fall favorite.  You’ll need a few things to accomplish this surprisingly easy task: 1.) a peeler 2.) a sharp knife and 3.) a large spoon.

Here’s your step by step once you have your tools assembled:

1.) First, I cut off the top and bottom stem to create a smooth, flat surface on each end, as shown in the first picture of the squash.
2.) Next, I cut the butternut squash in half, making a horizontal slice at the top of the “bell” or rounded base.
3.) After that I peel the skin off with a vegetable peeler, drawing the peeler towards by body while hold the squash to be able to apply the appropriate pressure. The peel is technically edible, but more rigid than the “meat” in the center.

4.) Once both ends are peeled, scoop the “guts” of the rounded portion out with a large spoon. Again, the seeds are edible raw or roasted, so feel free to preserve.
5.) Finally, slice each end horizontally to create 1-inch high discs, then slice into 1-inch cubes. Not all the pieces will be perfect cubes, but that is totally okay! No need to trim and waste perfectly good butternut squash!

It may sound like a lot of steps, but as long as you have a sharp knife, it really isn’t that hard. AND you can multi-task and do the prep work while the pecans toast. Beets will get the same treatment – peeling and slicing into cubes. Alternatively, you can roast the beets in advance, which is my preferred method, to avoid the mess of peeling raw beets.

Here’s my secret for advance prepping the beets:

1.) Preheat the oven to 400 degrees F then rinse the beets under cool water to remove any of the dirt. Loosely wrap each beet in tin foil.
2.) Place beets on a baking sheet (or don’t if you want to pick them up individually) and bake in the oven for 90 minutes. Yes, it’s a long time. In fact, plenty of time to paint your nails, apply a mask and plan out your life’s work. Just sayin’. Get sh*t done.
3.) Remove the beets from the oven once easily pierced with a fork. Allow to cool, then watch how easy it is to peel away the skins and slice. Keep in the fridge for 3-5 days. Magic.

Alternatively, you can peel and slice the beets raw, but let’s be honest, that’s messy. Beets are always messy, but the raw way is messier – doable, but messier. Your pick! At the end of the day, either way you make it, you’ll have a pan of gorgeous roasted vegetables (actually, butternut squash is technically a fruit, but who cares about technicalities when you it’s deliciously nutty and full of fiber, potassium and Vitamin A?).

Then we get to part you’ve all been waiting for…BACON! Legit bacon is a MUST for this recipe. I’ve made it with turkey bacon and you won’t have any of the fatty delicious drippings to serve as your dressing and well, it will be dry. There’s no way around it. Live a little. Eat some bacon. I am not a doctor, but pretty sure it won’t kill you.

Now you might be wondering what the F is going on in the pic below. And if you thought I might be grilling bacon, you would be correct. Why am I being such a weirdo and not letting the sweet waft of bacon fill every crevice of my home? Well, you see, we’re trying to sell our house and not everyone likes the smell of bacon. Seems they prefer fresh linens, so linens win and bacon is segregated to the grills. Surprise, surprise, it works just the same! Bacon is dang delish no matter how or where you make it (expect in the microwave, please don’t ever zap your bacon…an angel cries every time a slice a bacon is put in the death trap that is a microwave).

There you have it! Let’s dive into the final steps below!

Fall Quinoa Bowl
Serves: 4-6

Ingredients:
-1 medium butternut squash
-4 beets
-1 package of bacon
-1 bag of arugula
-1 C of cooked quinoa
-1/2 C of pecan pieces
-1/2 sweet onion, small diced
-2 T of sherry wine
-salt and pepper to taste

 

Directions: 

Step 1: Pre-heat the oven to 375 degrees Farenheit. Place aluminum foil over a baking sheet. Add the pecan pieces to the baking sheet and mix with a little vegetable oil and sea salt. Once coated, place the baking sheet in the oven for 7-10 minutes, or until the nuts are fragrant and toasted. Set aside in a small bowl.
Step 2: Increase the oven temperature to 400 degree Farenheit. Prep the butternut squash as noted in the above post, peeling and slicing into 1-inch cubes. Do the same with the beets, rinsing, peeling and slicing into 1-inch cubes. Place on the same baking sheet that was used for the nuts. Coat in vegetable oil and sea salt, placing in the oven for 40 minutes to roast, flipping halway through. Vegetables are done when easily pierced with a fork. Option to then put on the broiler on high to get a crispy outer coating on the vegetables. Place in a medium bowl.
Step 3: Crisp the bacon slices in a pan, making sure to reserve the drippings in a glass measuring cup. Once the bacon is crisped, place on a paper towel lined plate to cool. When cool, use a kitchen sheers to slice into 1-inch pieces atop the bowl with the roasted butternut squash and beets.
Step 4: Make the dressing by drizzling the reserved bacon drippings in the fry pan (about 1/4 C) and heating over medium on the stove top. Add the diced onions, cooking until carmelized and browned. Remove from heat and swirl with the sherry wine. Add to the bowl of roasted butternut squash, beets and bacon. Mix together with the arugula.
Step 5: Assemble the quinoa bowls by layering a few spoonfuls of quinoa on each of the serving plates. Top with the roasted vegetable, bacon and arugula mixture. Add the toasted pecans and enjoy!

The post Roast It Real Good appeared first on The Shooks Life.

Healthy spins on classic dishes is my jam. And this veggie-filled bowl takes on the king of Italian dishes: chicken parm. This parm inspired veggie bowl is next level with Parmesan-crusted portobello mushrooms, pesto-infused quinoa, peppery arugula and fresh tomatoes drizzled with EVOO and shreds of fresh Parmesan cheese. I may never look at chicken (or eggplant) parm the same way. Get the dEATs for this Parmesan-Crusted Mushroom Bowl below!

I’m not usually one to read into a lot of hocus pocus, but there are a few defining characteristics of Aquarians that ring true to my core – and originality is one of them. I get a little thrill when I conjure up a new recipe especially when it seems so ridiculously obvious that you wonder, why didn’t someone else think of this? I get bored pretty easily and have been rotating through the same old salads for a couple of weeks. As I was walking home from work thinking about lunch the next day (I am ALWAYS thinking about what I’m going to be eating next, anyone else? Must be some innate cave woman survival mode mentality), I passed by an Italian restaurant and a little light bulb flickered on – chicken parm! There’s got to be a way to infuse all those comforting Italian flavors into a salad. And because it would be too easy to just translate to chicken I though, what about a mushroom version? Eureeka! The Mushroom Parm Bowl was born.

Based on most of my blog content, you might be surprised that I don’t consider myself to be vegan or vegetarian, but most of my recipes are plant-based. Rather, I like to think of myself as a flexitarian (so Millennial, I know) and have been striving for more of a 80/20 ratio of veg-based to fish/meat based meals. It’s part of living a healthier, more holistic lifestyle that takes into consideration the impact of my choices on the environment and my body. And on this journey, I’ve been amazed by all the plant based options that can be so satisfying and nutrient dense! Who knows, maybe one day I’ll be a full-on convert, but in the meantime, I’m enjoying this journey of discovering new plant-based recipes and hope you are too!

If you’ve become a vegan/vegetarian convert, I’d love to hear about your journey and any of your favorite recipes or tips for maintaining a balanced diet. Feel free to comment below or shoot me an email at theshookslife@gmail.com.

I hope you enjoy this plant-based spin on traditional chicken parm!

Parmesan-Crusted Mushroom Bowl
Serves 2-3

Ingredients:
Parmesan-Crusted Mushrooms
-1 pint of portobello mushrooms, sliced
-1/2 C panko bread crumbs
-1/4 C of shredded Parmesan, plus more for sprinkling
-1/2 tsp oregano
-1/4 tsp garlic powder
-salt and pepper to taste
-1/2 to 1 C of unsweetened almond milk
-1 T of olive oil
Pesto Quinoa
-1 C of quinoa, rinsed
-2 C of vegetable broth (or water)
-2 T of basil pesto
Salad
-1 pint of grape or cherry tomatoes
-1 bag of arugula
-olive oil, salt and pepper to taste

Directions:
Step 1: Pre-heat the oven to 450 degrees Farenheit and ready a baking sheet with a sheet of tin foil. Combine the almond milk and 1 T of olive oil in a shallow dish. In another shallow dish, combine the panko bread crumbs, Parmesan, oregano, garlic power and a dash of salt and pepper. Mix well.
Step 2: Dip each mushroom slice in the almond milk mixture then coat both sides with the panko bread crumb mixture, shaking off any excess before placing on the foil-lined baking sheet in a single layer. Bake for 10-12 minutes or until crispy and lightly brown.
Step 3: Prep the quinoa by boiling the vegetable broth in a medium sauce pan over medium heat on the stove top. Once boiling, add the rinsed quinoa and cook covered for 15-20 minutes, or until the liquid is fully dissolved and the quinoa forms light fluffy tendrils. Add the basil pesto to the pot of quinoa and stir to combine.
Step 4: Prepare the salad bowl(s) by layering a handful or two of arugula as the base, then top with a handful of cherry tomatoes, two to three big spoonfuls of the pesto quinoa and as many of the mushrooms as you’d like. Drizzle with olive oil, a bit of salt and pepper and top with a few more shreds of Parmesan. Enjoy!

The post A Veggie Lover’s Take On Parm appeared first on The Shooks Life.

Everyone’s got their go-to recipe, song, friend. So this is clearly not a song or friend, but it IS my go-to recipe to share with my favorite people during my favorite season: summer. And I’m sharing this secret with you, internet friends, so thank me later. Read on for my Summer Quinoa Tabbouleh Salad.

It may not technically be summer, but I’ve never been one for technicalities. Spring, summer, same:same. Especially when it’s warm, the days are long and the sun is shining. The best is when the earth starts to erupt with all the greenery – herbs, flowers and all the glory of Mother Earth. My little herb garden isn’t quite in the flourishing stage, but 1.) I also left my herbs out for a week before planting them (black thumb) and 2.) it’s still early. So for now, I’ll be sourcing my herbs from my favorite farmer’s market, Green City Market.

The best recipes for group get-togethers are 1.) crowd-pleasers (duh) 2.) withstand the temps (no ice box cakes or heating required) and 3.) sing the songs of summer (let fruits & veggies reign on!). This summer tabbouleh hits all the marks. It’s loaded with fresh herbs, freshly squeezed citrus, ripe heirloom tomatoes and seedless cucumbers (modern science, thank you for solving my first world problems). I’m headed to a friend’s rooftop cookout this afternoon (rain pending!) and can’t wait to share this summer quinoa tabbouleh salad! Get the dEATs below and do me a favor, take this recipe everywhere you go this summer – even say it’s yours – I won’t tell anyone.

Summer Quinoa Tabbouleh Salad
Serves: 8

Ingredients:
-1 C of quinoa, rinsed*
-2 C of vegetable broth (or water)
-1/4 C of olive oil
-1/4 C of freshly squeezed lemon juice (from about 2 lemons)
-1 bunch of sliced scallions, both whites and greens
-1 pint of cherry tomatoes, sliced in half
-1 hothouse cucumber, sliced crosswise into quarters
-1 bunch of mint leaves, chopped (about 1 C)**
-1 bunch of flat leaf parsley, chopped (about 1 C, can include stems)**
-a couple handfuls of arugula
– 1-3 tsp salt, depending on your preference
– freshly ground black pepper to taste

Directions:
Step 1: Make the quinoa by boiling the vegetable broth (or water) in a small to medium size pot over the stove top on medium heat. Once boiling, add the quinoa to the pot of broth, cover and reduce heat to medium-low. Cook for 15-20 minutes or until the quinoa has soaked up the liquid and is light and fluffy.
Step 2: Place the cooked quinoa in a serving bowl. Add the olive oil, lemon juice, herbs, salt and pepper; mix well.
Step 3: Fold in the remaining ingredients. Refrigerate and serve!

The flavor builds as it marinades in the herbs and lemon juice, so I always think it tastes that much more flavorful a few hours later, but you can also serve it right away.

*I’ve also made this recipe with other grains, like bulghur wheat or farro.
**If you have a food processor, I highly suggest using it to chop the herbs. It’ll be done in 2 minutes vs 10!

Recipe adapted from Ina Garten.

The post Salads of summer appeared first on The Shooks Life.