Saffron “Rice”!

How’s it going? Things are busy as always around here.  Tikki took a little trip to the vet for his annual checkup and it went great! We had a massive water leak here at the compound, but thankfully it’s all fixed!

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Look how handsome he is! 

So, as most of you know (since you follow my blog) I’m on a low carb diet and being on a low carb diet there are things I really miss….. like rice!  So I have been making different kids of cauliflower “rice” and this Saffron infused one is my absolute favorite!  Plus, if you want to eat rice, you can make this dish pretty much the exact same way, just replace the cauliflower with cooked rice!  How awesome is that!? Welcome to 2017 people!  Big things are happening over here! Anyway, enough of my ramblings, let’s dive into this recipe!

Ingredients:

1 head of cauliflower, riced

1/2 yellow onion, diced

1 tsp saffron threads

4 cloves of garlic, minced

3 tablespoons chicken broth/stock

1 tablespoon butter

Salt and Pepper to taste

 

Instructions: 

Ok, first we need to “rice” the cauliflower.  You can buy cauliflower that’s already riced (about 7-8 cups) or just cut the cauliflower up into manageable pieces and put it in a food processor.  Hit the pulse button until it resembles the size of rice.  You will need to scrape down the sides of the food processor at least once, just to make sure everything is getting thoroughly processed.  I didn’t take pictures of me processing the cauliflower to save some on production costs (I forgot to do it).

Now take your saffron threads, mix them in you warm chicken stock/broth and set aside. 20170525_215523

Next melt your butter on medium heat in a large pan.

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Once the butter is melted and foamy, add in the diced onions. You want to cook those onions until they are soft and translucent, about 5-6 minutes.

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Once the onions are cooked add in your minced garlic and continuously stir.  Cook the garlic for about 1 minute, we don’t want it to burn.  When that minute is up add in the riced cauliflower.

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You are going to want to cook the cauliflower to your liking, I cooked mine for about 9-10 minutes. Obviously if you use rice here instead of cauliflower you’ll want to just make sure the rice is heated through. Now let’s add in the saffron mixture!

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Once that mixture is added just stir everything together, making sure it’s well combined!  Salt and pepper to taste and after that….YOU’RE DONE!  Wasn’t that super easy?! Just put it in your favorite serving dish and take it to the table!

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Saffron really is such a fun and aromatic spice to use, it adds such a beautiful golden color to almost anything you put it in.  It has a subtle and beautiful floral flavor, I just know you’re going to love it!

Ok, now that you have a kick ass “rice” dish head over to our Facebook page (@isbutteracarbblog) and check out our recent “Happy Fall Y’all” post and leave soon feedback!  As always if you make this dish let me know in the comments how it turned out!  Help us reach more lovely folks such as yourself by sharing the recipes and other content!  Until next time, Ciao!

Vinaigrette Roasted Asparagus

Hey friends, it’s been awhile! Sorry for not posting for a bit, it’s just been so crazy around here since returning from Europe. Tikki was sure happy to be back home, I don’t think I’ve ever seen him so excited haha.  To be honest I’m pretty glad to be home as well, traveling will wear you out! Speaking of Europe, it may be awhile before I post about the trip, because I want to work on some recipes that will really showcase the areas I visited.

So, to hold you over I thought I would do a quick post on a delicious side dish that would be a perfect accompaniment to any dinner!   Especially since Easter is right around the corner and I know you’re looking for something divine to cook for your friends and family!  The best part is, this asparagus is quick and easy, but to your guests you will seem like an Iron Chef!

Let’s get to it!

Ingredients: 

1 lb of asparagus, trimmed

1/2 cup chopped leek

4 tablespoons olive oil

4-5 slices of prosciutto, chopped

2 Tablespoons lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon of salt

1 teaspoon of pepper

Garnish:

2 hard boiled eggs, chopped

1-2 Tablespoons tarragon, minced

Instructions: 

First thing first,  preheat your oven to 400°f and gather up all of your ingredients!

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Clean your leeks really well (they are usually grown in sand), because we don’t want sandy gritty asparagus. Just kinda pull them apart a little and rinse with water. You can cut them up first and just soak them in a bowl of cold water and agitate them as well, it might even be easier.  Either way just clean the damn things.  After they are cleaned and chopped place them on a large baking sheet.

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Next let’s get the asparagus ready. You can just snap the woody end off where it wants to snap, because that’s usually where the fresh tender asparagus starts. If you want you can just cut the ends off and then peel the new ends of them with a veggie peeler to make sure they aren’t woody. Now that those are ready, add them to your baking sheet as well!

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Let’s get this vinaigrette ready! Add your olive oil, lemon juice, Dijon mustard, salt, and pepper to a little bowl and mix together until it is really well combined.

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Now pour the vinaigrette over the asparagus and leeks, toss to coat.

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Sprinkle your prosciutto over the top. It’s going to crisp up really well and add such an amazing texture.

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Place the baking sheet into your preheated oven for around 15-25 minutes.  Just keep an eye on it, because the time depends on the size of the asparagus and you don’t want to burn them. The best way I have found to check and see if it’s done is just taste one, plus you deserve a little snack after all this work! You can always use the tip of a knife to check the tenderness, but that’s not fun at all and there is no reward in doing it that way.

While the asparagus is roasting away, go ahead and get your garnishes together! When the asparagus is done plate it up and garnish with your egg and tarragon!  The egg and tarragon garnish add a touch of elegance, plus it adds such great flavor as well. That’s all there is to this amazing side dish, you’re done!

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I really do love this dish and it’s always a hit at our dinner parties! The prosciutto adds a nice crunch with tangy freshness of the vinaigrette to really bring the flavor of the asparagus to life!

Anyway, I really hope you give this one a try and be sure to let me know what you think in the comments!  If you’re feeling frisky give us a share on Facebook, Instagram, and Twitter, be sure to use #isbutteracarb! Thanks for stopping by, until next time. Ciao!