Veggie Sides, Sauces, and Condiments



Veggie Cauliflower Rice
Based on a recipe courtesy of Kalyns Kitchen

1 tbls olive oil
1/4 c sweet onions
1/4 c peas and carrots, canned
1/4 c cremini mushrooms
1 1/2 c fresh cauliflower
1 tsp basil (dried or fresh)
1 tsp oregano (dried or fresh)
1 tbsp minced garlic
salt and pepper, to taste

1) In food processor, grind cauliflower until it obtains a rice-like consistency, set aside. 
2) Heat olive oil on high, add onions and garlic and reduce heat to medium. Saute until onions are browned, anywhere from 5-10 minutes. 
3) Add mushrooms and saute for 1-2 minutes. 
4) Add cauliflower, stir all components together and add in remaining ingredients. Cook for 5 more minutes, then serve. 

When reheated, cauliflower becomes more of a mashed potato consistency, so keep in mind when considering left overs. 
Serves 2; Serving size: 1 cup. 100 calories; 7 g fat; 7 carb


______________________________________________________


   Paleo Soy Sauce   

A soy free, wheat free, gluten free, dairy free version of this staple condiment, complements of Wicked Good Dinner. This is great for anyone looking to cut out soy, or who might have a soy intolerance. 


Ingredients

1 onion, peeled and cut into quarters
1 tablespoon tomato paste
1 teaspoon anchovy paste
2 ounces dried porcini mushrooms, rinsed, drained and roughly chopped
32 ounces chicken, turkey or vegetable broth
Kosher salt to taste

Directions
  1. In a dry, stainless steel skillet char onion over medium-high heat (do not use nonstick), about 10 minutes; onion will be black around edges and on points of contact.
  2. Add tomato and anchovy, spread into a thin layer. Add mushrooms and broth; stir to release any browned bits on the bottom of the pan. Bring to boiling, reduce to a simmer. Simmer on medium heat until reduced by half, about 15 minutes.
  3. Taste for salt – with the added anchovy and naturally salty mushrooms, the mixture may already be salty enough. If the mixture isn’t as salty as regular soy sauce, add one pinch of kosher salt at a time, stir to dissolve, and taste again. Repeat until the desired saltiness is achieved. 
  4. Remove from heat, set aside 10 minutes. Strain mixture. Reserve mushrooms* and transfer liquid to a bottle or air-tight container. Serve immediately, or refrigerate up to 7 days. 
______________________________________________________

Skinny Oyster Sauce
Thicker and sweeter than the soy sauce, this is great for marinating chicken, dipping sushi in, etc

Ingredients
  • 1/3 cup Balsamic Vinegar
  • 1/4 cup Brown Sugar Blend
  • 1 tsp Ginger Root
  • 1 tsp Pepper, Black
  • 1 tsp Salt
  • 1 tbsp Water
Directions

Combine the balsamic, sugar, ginger and pepper in a small saucepan. Bring to a boil, lower to a simmer and cook for ten minutes. Cool and then add the salt and water, to taste.