Coliflor Arroz Amarillo con Habichuelas (Cauliflower Yellow Rice and Beans)

You might not know this but, I am Puerto Rican, 100%. Many meals growing up were traditional, cooked by my grandmother, my father, and my mother. One of the staples of any Puerto Rican's diet is delicious yellow rice possibly with chicken (arroz con pollo) or with beans (arroz con habichuelas) or both (con pollo y habichuelas.) I will stop with the español lesson but, traditional Puerto Rican cuisine gets me inspired! While I love continuing the culinary tradition of cooking rice as a staple side dish it isn't the healthiest thing to be eating day in and day out and as I am trying to be a healthier me I decided to adapt an alternative that I have seen on numerous Pinterest boards, cauliflower as rice but, with a Hispanic twist. While this is a delicious side dish, that you should make and enjoy immediately, remember that in the end it is cauliflower so, it's not going to have the same texture as rice that being said... it's delicious. Why cauliflower? Because it is a low-carb, low-calorie, gluten-free rice substitute that also happens to be high in protein with fiber,  as well, as vitamins C, K, and B6. That sounds pretty healthy to me and in this recipe, we find the best of both worlds, delicious and healthy!

Ingredients
(serves 3/4)

• 2 heads of cauliflower (about 3 cups of cauliflower when riced)
• 3 tbsp. olive oil
• 3 tbsp. tomato sauce
• one packet Goya Sazon
• 3 heaping tbsp. of Goya Recaito
• 1 can of black beans (drained)

(the secret ratio is one tbsp. of each of the wet ingredients to one cup of cauliflower so adjust accordingly)

Cut the cauliflower into pieces and put the chopped pieces into a food processor. With an S blade us the pulse function until it is fine but, not pureed. Move the riced cauliflower into a bowl and press out some of the liquid periodically. 

In a large pan mix the olive oil, tomato sauce, Goya Sazon, and Goya Recaito. Cook over high heat until bubbling. Spoon in the riced cauliflower and stir until all of the white cauliflower has been coated with the sauce and is a red/orange color. Let it cook for 4/5 minutes on high heat.  

After the rice is thoroughly mixed and has cooked for a few minutes add the black beans and mix them thoroughly as well. Lower the flame, cover the pan, and let your "rice" cook for 15 minutes stirring occasionally.

Serve with chicken, roast pork, or enjoy as your main dish!

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Mize En Place

On average weekday do you cook dinner? I'm sure you do now because, you are a master meal planner... While meal planning can be a great way to  save time, keeps stress about what's for dinner to a minimum there is one component of cooking all that time that take more time that you realize. I'm talking all the chopping, slicing, and measuring that happens before any real cooking takes place.

This isn't a challenge for every recipe but, for new ones, ones that have a numerous amount of different ingredients, or large volumes of the same ingredient it can take more time than you think to prep everything. That is where mize en place comes in. What's that? It's a French culinary term which refers to the set up required before cooking AKA the organizing and arranging the ingredients that a cook will require for the meal they are preparing. While I am far from a professional chef it helps me when I am cooking a meal in the evening to have sliced, chopped, and measured things in advance. Most of the time that means incorporating meal prep into my morning routine which while seemingly cumbersome can make a world of different when I get home after a day of work and the last thing I want to do is spend fifteen(+) minutes slicing two pounds of  brussel sprouts of whatever is on the menu for the evening. Remember, I said you wouldn't like me when I'm hangry...

Brunch Best Practices/Avocado Toast

Weekends mean freedom from work, time to relax, and a chance to get some chores out of the way... Weekends in spring and summer are even better! Why? Because, the time we spend relaxing is feels longer with the sun setting later and later; even chores can feel less mundane... One of the best things about the weekend, in my opinion, is the opportunity to eat the magical in between meal that is brunch. Heading out to one of the many restaurants nearby that serves brunch is simple enough. I might be a little spoiled though, as most restaurants in the vicinity of New York City have next level brunch menus. Patrons will come year round and resign themselves to the hostesses whim waiting for a table or for their full party to show so they can be seated and not lose what their coveted reservation. In the summer it's even crazier/nicer without door tables and the opportunity to eat al fresco. While brunch in Manhattan is a New York City institution, most of the times the experience is marred by long lines, watered-down cocktails, and heat lamp eggs. Yuck! Which of course leads me to to wonder, "Why not do this at home?"

You can absolutely achieve the same delicious amalgam of breakfast and lunch at home. It's lovely when you can have a few friends over to enjoy it with you. You don't have to send out formal invitations, a quick email/evite or text message will do. Also, It doesn't have to be an extravagant affair; you can find stylish coordinating tablecloths, napkins, and place mats at bargain stores like Christmas Tree Shops or Home Goods. Most of the items shown on my most recent impromptu brunch table come from the former...   

A brunch menu is always very eclectic but, I find egg based meals to be the most popular overall. An uncomplicated scrambled egg and bacon or sausage or tofu chorizo with toast is always a winner. Which would you prefer? In terms of what I served this time around it seemed appropriate to put together the most popular brunch item right now; that's right I am talking about avocado toast. There are many different variations of avocado toast but, I like to keep it simple.

While everything is better with bacon, I feel like I don't have to explain the process of cooking it but, here is what my version of avocado toast looks like...

Ingredients:

(serves 5)

• 10 slices of bread (gluten free if preferred)
• 10 eggs 
• 3/4 ripe avocados 
• cilantro

Place all the eggs in a sauce pan, cover with water, and bring to a boil.

While the water is getting to boiling temperature slice open the avocados and scoop out the insides into a medium bowl with a spoon, discard the skin and pits. Mash the avocado until it is a spreadable texture and set aside. 

Also while the water is getting a boiling temperature rise the cilantro and pat dry. Separate some leaves and set aside. 

When the water reaches a rolling boil set a timer to 4 minutes and lower the flame to medium high. That is approximately how long it takes an extra large egg to reach a medium boiled state but, this is to you preference; maybe you want them a little more or less done.

While the eggs are boiling start toasting your slices of bread.

When the timer goes off immediately remove the eggs and drain the boiling water. Fill the pot with cold water so you can start peeling the eggs. When all the eggs are peeled it is time to start making your avocado toasts!

Take a piece of toast an spread avocado on it. Take cilantro leaves and sprinkle them on top to taste. Using an egg slicer slice one egg and spread the slices over your avocado and cilantro. Sprinkle liberally with salt.

Repeat and Refect and Enjoy!

I was NOT compensated for this post the opinions are all my own. This post contains affiliate links.