Garlic Fried Cauliflower Rice with Bangus

 

I got a craving for bangus. This was one of my favorite childhood dishes that my grandmother would cook. The bangus I purchased came pre-marinated with a vinegar flavor.

Filipinos also love their garlic fried rice. So to veggie it up, I used cauliflower rice. It’s not the same, I know. But sometimes you gotta try to be healthy and accept that this is the “rice” you’re going to eat.

Here’s how I made the Cauliflower Garlic Fried Rice.

Ingredients:

• 1 bag frozen riced cauliflower (12 ounces)
• 2 Tablespoons olive oil
• 10-12 cloves garlic, chopped 
• Dash of salt
• Scrunch of pepper (yes, I’m a fan of the pasta queen)

Instructions:

1. Empty contents of bag of cauliflower into large pan.
2. Stir for 5-7 minutes until defrosted and most moisture came out.
3. Add oil, garlic, salt, and pepper.
4. Stir until incorporated.
5. Serve and enjoy!

As for the bangus, it came boneless and pre-marinated and is commonly sold in this fashion. Fry in oil to your desired brownness and crispiness. Drain excess oil, serve, and enjoy!

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/Y5b5ZBx58UM

YouTube full video: https://youtu.be/-oWrwqcSO-Q

Steak Burrito

I got a request to make some steak burritos, found a chipotle copy cat recipe online, and followed that.

Some things I’d do differently from the first round of burritos I assembled:

• Smear avocado directly onto tortilla instead of on the side.
• Smear sour cream directly onto tortilla instead of on the side.
• Cut steak pieces much smaller so you can take nice bites and don’t have to tear it off with your mouth.
• Cut burritos in half diagonally instead of straight. It looks better and the eyes eat first. (Then the camera, lol.)
• Omit the rice because it’s just a filler.
• Serve with a vegetable side. I always try to add a veggie.

Enjoy!

 Here’s the link to the recipe I followed https://bellyfull.net/chipotle-steak-burrito/

IG: @abundanceofvegetables

Youtube short: April 13, 2024 https://youtube.com/shorts/3yqosPtxhlg?feature=share

YouTube full video: https://youtu.be/ptJF_LesLEE?si=-AWx7uxyh8ykmbcd

Zucchini Lasagna

 

This experiment turned out super watery.  I found an inspiration recipe and modified it a bit according to what I liked.  Perhaps that was the reason it turned watery, as I didn't follow the instructions exactly.  I drained whatever excess liquid I could and the flavor was still good.  I honestly would probably not make this again because of how watery it was.

Here is the link to the inspiration recipe. https://downshiftology.com/recipes/zucchini-lasagna/

Here's what I went with for my watery experiment. LOL!

Ingredients:

• 1 lb Italian sausage
• 1 lb ground beef
• 2 Tablespoons olive oil
• 1 onion, chopped
  
• 5 cloves garlic, chopped
• 2 cans tomato sauce
• 2 teaspoons dried basil
• dash of crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 cup water
  
• 1 Tablespoon butter
• 1 block cheese, shredded 
• 1/2 cup Parmesan cheese
  
• 1 cup cottage cheese
• 1 egg
• 5 zucchini, sliced
  

Instructions:

1. Prepare ingredients - slice, chop, etc.
   
2. Brown italian sausage and ground beef.
3. In a separate pot, add olive oil, garlic, and onions. Stir until translucent.
4. Add tomato sauce, basil, crushed red pepper flakes, salt, water, and butter and heat through.
5. In a separate bowl, combine parmesan cheese, cottage cheese and egg.
6. Add tomato sauce to browned meat and mix.
7. Layer ingredients in pan - sauce, cottage cheese mix, zucchini, grated cheese and continue until you use everything up.
8. Cover with foil and cook at 400 degrees for 40-45 minutes.
9. This came out watery so scoop out as much excess liquid as you can, unless you like it that way.
   
10. Spoon out, serve and enjoy!
     

IG: @abundanceofvegetables

Youtube short: https://youtube.com/shorts/f3WzxcC0Y7M?feature=share

Youtube full video:  https://youtu.be/brbdoenhU5s

Lemon Garlic Butter Shrimp with Coconut Rice

 

This was my second attempt at coconut rice. The first time I made it I only put a little bit of coconut milk.  This time I put an entire can. It turned out so yummy along with the shrimp.

 

Coconut Rice Ingredients:

• 1-1/2 cups jasmine rice
• 1-1/4 cups water
• 1 can coconut milk
• 1 teaspoon sugar  
• dash of salt
  

Zucchini Ingredients:

• 1 zucchini, sliced
  
• olive oil 
• salt and pepper 
  

Butter Ingredients: 

• 1 stick butter
• 10 cloves garlic, chopped
• 1 teaspoon paprika

Shrimp Ingredients:

• 2 lbs shrimp, peeled and de veined
• olive oil 
• salt and pepper  
  
• 2 teaspoons cilantro, chopped, for garnish (optional)
• Lemons
  

Coconut Rice Instructions:

1. Wash and drain rice a couple times. Add water, coconut milk, sugar, and a dash of salt.
2. Cover, bring to a boil, then turn down and simmer for about 15-20 minutes.
3. Fluff up rice.

Zucchini Instructions: 

1. Rinse and slice zucchini.
2. Season with olive oil, salt, and pepper.
3. Grill for 3-5 minutes.

Butter Instructions:

1. Melt butter on low in small saucepan.
2. Add chopped garlic and paprika and let heat until melted through.

Shrimp Instructions:

1. Defrost shrimp, peel shells off.
2. Season with olive oil, salt, and pepper.
3. Grill for 3-5 minutes.

Plate coconut rice, zucchini, and shrimp.  Spoon butter onto shrimp. Squeeze fresh lemon over shrimp and garnish with fresh, chopped cilantro. Enjoy!

IG: @abundanceofvegetables

Youtube short: Lemon Garlic Butter Shrimp with Coconut Rice https://youtube.com/shorts/nxmsYhVcPl0?feature=share

Youtube full video:  https://youtu.be/tkgDzCNamo0

Air Fried Brussels Sprouts and Brats

 

I made a quick dinner by air frying up some Brussels sprouts and bratwurst.

Ingredients:

• Brussel sprouts, rinsed, trimmed, and sliced in half
• olive oil
• balsamic vinegar
• Cloves garlic, chopped
• Slivered almonds

Instructions:

1. Prepare ingredients as listed (chop, rinse, slice, trim)
2. Add desired amount of remaining ingredients.
3. Toss well.
4. Airfry at 400 for 20 minutes.

IG: @abundanceofvegetables

YouTube short: Air Fried Brussels Sprouts and Brats https://youtube.com/shorts/-ehcCKO039s?feature=share

YouTube full video: Air Fried Brussels Sprouts and Brats https://youtu.be/KnJgVUELins

My other related Brussels sprouts videos:

Bratwurst with Brussels Sprouts and Brown Rice https://youtu.be/s8zViBAMbGw

Air Fried Brussels and Bacon https://youtu.be/pOJ382ft2Uk

Air Fried Brussels Sprouts with Cranberries and Pepitas https://youtu.be/4DKQFCjViYQ

Brussels Sprouts With Carmelized Onions And Parmesan Cheese (ASMR Cooking, No Talking) https://youtu.be/nZjzoG2uecE

Salt & Pepper slow cooker chicken with Parmesan Brussels sprouts (ASMR cooking, no talking) https://youtu.be/uoILyRMd_60

Air fried Brussels sprouts https://youtube.com/shorts/T6XBU98icIc?feature=share

Avocado Toast

 

I made a big breakfast that consisted of avocado toast with bacon and pickled onions, pork breakfast sausage, eggs, and a small tomato salad using the tomatoes from my container garden outside.

You can put whatever you want on your avocado toast and some people prefer it sliced rather than mashed. You can mix it up depending on your tastes.

The basics:

• Toast (I used Dave’s bread)
• Avocado 
• Salt
• Pepper 

Topping ideas:

• Bacon
• Eggs
• Pickled onions
• Tomatoes 
• Salsa
• Balsamic dressing
• Capers
• Fresh herbs
• Get creative!

Prepare ingredients and assemble as you wish. Enjoy!

IG: @abundanceofvegetables

YouTube short: Avocado Toast https://youtube.com/shorts/Von5uzqzJZ0?feature=share

YouTube full video: Avocado Toast https://youtu.be/0gxIPMIjFpM

Pickled Red Onions

 

Pickled Red Onions! Who knew they were so easy to make. Here’s the recipe.

Ingredients:

• Red onions
• Salt
• Sugar
• Apple cider vinegar
• Boiling water
• Glass jars

Instructions:

1. Slice onions and add to glass jars.
2. To each jar, add 1 Tablespoon salt, 1 Tablespoon sugar, 4 Tablespoons apple cider vinegar.
3. Top off each jar with boiling water.
4. Close and shake to dissolve and distribute the ingredients.
5. Let sit for at least a couple hours.
6. Enjoy!

IG: @abundanceofvegetables

YouTube short: Pickled Red Onions https://youtube.com/shorts/belz99zTPFs?feature=share

YouTube full video: Pickled Red Onions https://youtu.be/sKj8ckd2kvg

Thai Style Red Curry with Chicken & Veggies

 

I recently had lunch at a Thai restaurant and tried some coconut rice. It was so good, I had to try and make it on my own.

I tried adding a couple spoonfuls of coconut cream into the rice for this dish. But I think it needs way more. The coconut flavor didn’t really come through. I will try a full can next time.

Here’s the link to the recipe I used for the curry: https://thatsdeelicious.com/easy-thai-red-curry-chicken/

This us the red curry paste I used: https://a.co/d/6ZeDjJt

Watch me make it!

IG: @abundanceofvegetables

YouTube short: Thai Style Red Curry with Chicken & Veggies https://youtube.com/shorts/NECFlIXKxRg?feature=share

YouTube full video: Thai Style Red Curry with Chicken & Veggies https://youtu.be/PvCeEoQ7ZRo

Sun dried Tomato Chicken and Pasta

I made sun dried tomato chicken with a side of some fancy pasta from Italy called Pasta Ai Funghi Porcini, which translates to Pasta with Porcini mushrooms.

I made this chicken recipe before and it was fabulous. It calls for boneless skinless chicken. My chicken came with skin and bones this time and I was lazy to remove it so just cooked with them still intact. I’ll say it’s definitely not a as good. Stick to boneless, skinless.

As for the pasta, I was expecting it to be amazing since it came from Italy and was pre packaged with seasonings already in the bag with it. Unfortunately, I didn’t read it well and found out later that it didn’t include any salt. It was bland and we did not like it.

Here’s the recipe I used for the chicken. 

Ingredients:
2 tablespoons olive oil
2 pounds boneless skinless chicken thighs
salt and fresh ground black pepper, to taste
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon garlic powder
3 cloves garlic, minced
1 cup water

1 teaspoon chicken bouillon 

1/3 cup heavy cream
1 bag frozen spinach 
½ cup sun dried tomatoes in oil, drained and chopped
¼ cup grated parmesan cheese

Instructions:

1) Season chicken thighs with salt, pepper, oregano, thyme, paprika, and garlic powder.

2) Add oil to heated pan, sear chicken thighs 5-6 minutes per side.
3) Add garlic and stir until fragrant.

4) Add water, chicken bouillon, heavy cream, spinach, tomatoes, and parmesan cheese.
5) Cook through, stirring occasionally, making sure the spinach is heated through and the cheese is melted, about 10 minutes.

6) Serve and enjoy!

IG: @abundanceofvegetables

YouTube short: Sun dried Tomato Chicken and Pasta https://youtube.com/shorts/W3Y3R1xFwhE?feature=share

YouTube full video: Sun dried Tomato Chicken and Pasta https://youtu.be/7ed3E2jN1pY

Creamy Cucumber Salad

 

I made this a while back and don’t remember which recipe I used. I looked around on the web and can’t find one that describes what I did here. I’m guessing that I may have did my own take on it.

So I wrote it out.  Here’s what I did.

Ingredients:
3 cucumbers, sliced
2 cloves garlic, chopped
1/2 large red onion, sliced
1/2 cup vanilla Greek yogurt
8 oz sour cream
1 Tablespoon dill weed
Dash of salt and pepper

Instructions:
1) Prepare ingredients as described above (slice, chop).
2) Combine Greek yogurt, sour cream, dill weed, salt and pepper, garlic, and onions.
3) Toss mixture with cucumbers.
4) Serve and enjoy!

IG: @abundanceofvegetables

YouTube short: Creamy Cucumber Salad https://youtube.com/shorts/oGBy83e_kwc?feature=share

YouTube full video: Creamy Cucumber Salad https://youtu.be/JcyNqJ-YLcM

Deviled Eggs

 

I found a new deviled eggs recipe that I wanted to try. This one included apple cider vinegar and mustard, which I had never included before. The flavor was different from what I’m used to. But deviled eggs are always tasty.

Here’s a link to the recipe I tried: https://downshiftology.com/recipes/deviled-eggs/

Watch me make it.

IG: @abundanceofvegetables

YouTube short: Deviled Eggs https://youtube.com/shorts/4euJuCbagjo?feature=share

YouTube full video: Deviled Eggs https://youtu.be/_PGIqF4mhCE

Miso Hamachi & Salmon Collars

My local supermarket had a special on hamachi fish collars from Japan.  I wanted to take advantage of this and also discovered that the salmon collars were on sale as well. I know it looks burnt, but it turned out delicious with just a slight char. Yum!

I also recently had some tasty miso salmon collars from a sushi restaurant and that's why I wanted to make this style of dish.

Here's the link to the recipe I used for the miso marinade: https://www.wellseasonedstudio.com/miso-salmon/

IG: @abundanceofvegetables

YouTube short: Miso Hamachi & Salmon Collars https://youtube.com/shorts/K18k0ze8Sy8?feature=share

YouTube full video:  https://youtu.be/1DZP0r6UWAg

Spinach and Beef Enchiladas

 

These were very tasty and very filling. I would mashed it again but would add more heat. I like my food spicy, on fire.

I used this recipe and added some dried tomatoes: https://www.bettycrocker.com/recipes/spinach-and-beef-enchiladas/a5991a2c-f22e-4867-a65a-36aa1bef90db

IG: @abundanceofvegetables

YouTube short: Spinach and Beef Enchiladas https://youtube.com/shorts/Qg5jF5z8I9k?feature=share

YouTube full video: Spinach and Beef Enchiladas https://youtu.be/_ny2I-peoZg

Yellow Tofu Curry with Cauliflower

 

For this dish, I tried freezing the tofu. This changes the texture, making it fluffy and absorbent. So you freeze the tofu, then sauce the liquid out.

Here’s how I cooked this dish.

Ingredients:

• 1 block tofu
• 1 Tablespoon butter
• 1/2 large onion, chopped
• 5 cloves garlic, sliced
• 2 T ginger, minced
• 1 t salt
• 1t pepper 
• 1 can chopped tomatoes 
• 1 can coconut milk
• 1 T yellow curry powder
• 1 T cumin
• 1 t coriander 
• 1 t turmeric 
• 1/2 t cayenne pepper
• 1 t garam masala 
• 1 bag frozen cauliflower 

Instructions:

1. Freeze tofu, then defrost and squeeze liquid out.
2. Cut tofu into bite size cubes.
3. Add butter, onion, and garlic to pan. Stir and melt butter.
4. Add ginger, salt, pepper, curry powder, cumin, coriander, turmeric, cayenne pepper, garam masala. Stir through to heat up and cook spices.
5. Add tomatoes, coconut milk, tofu, and cauliflower.
6. Bring to a boil then lower to a simmer for about 5 minutes.
7. Serve with rice or quinoa.
8. Enjoy!

IG: @abundanceofvegetables

YouTube short: Yellow Tofu Curry with Cauliflower https://youtube.com/shorts/O6PE2geWgIg?feature=share

YouTube full video: Yellow Tofu Curry with Cauliflower https://youtu.be/NSGTzV9bWGw

Simple Veggie Side

 

This veggie side dish is a quick and simple recipe. It’s basically the veggies of your choice, some fat, and seasonings. 

Watch me prepare this on my YouTube channel.

Ingredients:

• Onion, chopped
• Cabbage, chopped
• Carrots, chopped
• Olive oil
• Salt and pepper
• Garlic powder
• Onion powder
• Basil
• Oregano

Instructions:

1. Chop up your vegetables into bite-sized pieces. Put into container with cover.
2. Add oil and seasonings.
3. Close container and shake vigorously to distribute oil and seasonings evenly.
4. Spread in single layer on sheet pan.
5. Air fry at 400 degrees for 10-15 minutes.
6. Enjoy!

IG: @abundanceofvegetables

YouTube short: Simple Veggie Side https://youtube.com/shorts/5rxwu3L5t8w?feature=share

YouTube full video: https://youtu.be/zbZrtkTZv6I?si=EJVsdCD5KK-6OHKz

Upside Down Onion Puff Pastry

 

I had to try this upside down puff pastry dish that has been going viral online. I’ve seen it with different fillings, both sweet and savory and decided to go with an onion filling. This was so delicious. I highly recommend. I made my own dough from scratch, but you could get the premade dough from the store to cut down some time.

Here’s the link to the puff pastry recipe I used: https://anitalianinmykitchen.com/puff-pastry/

Ingredients:

• Puff pastry dough 
• Kinder’s salt, pepper, garlic seasoning 
• Olive oil
• Trader Joe’s balsamic glaze
• Thyme 
• Parmesan cheese
• Onions, sliced
• 1 egg

Instructions:

1. Prepare dough (or buy premade) and cut into pastry sizes 
2. Prepare onions (slice)
3. Create small groups of seasonings (listed above) along with the onions for each pastry 
4. Add pastry over each group and crimp the edges down with a fork.
5. Beat the egg with a tablespoon of water and spread a thin layer on each pastry.
6. Airfry at 400 degrees for 20 minutes.
7. Flip over onto plate and serve.
8. Enjoy!

IG: @abundanceofvegetables

YouTube short: Upside Down Onion Puff Pastry https://youtube.com/shorts/AzhQZDyeYqA?feature=share

YouTube full video: Upside Down Onion Puff Pastry https://youtu.be/oSpxIojAsR8

Zoodles and Chicken

 

I ran a zucchini through a spiralizer to make noodles, also known as zoodles. I stir fried them with some olive oil and seasonings and served them up with some chicken breast.

Here’s the spiralizer I used: https://amzn.to/3wbjiey #ad

Ingredients:

• 1 zucchini, spiralized
• 1/4 c olive oil
• 3 T garlic, sliced
• 1 T crushed red pepper flakes
• Salt and pepper to taste
• Handful of cherry tomatoes, sliced
• 1/8 c feta cheese
• 1 cooked chicken breast 

Instructions:

1. Prepare ingredients (spiralize and slice)
2. As olive oil to heated pan
3. Add garlic and crushed red peppers and stir fry until fragrant 
4. Add zoodles, salt, and pepper and stir fry about 3 minutes 
5. Plate and top with cherry tomatoes and cheese
6. Serve with a side of chicken 
7. Enjoy!

IG: @abundanceofvegetables

YouTube short: Zoodles and Chicken https://youtube.com/shorts/EYnq-Df2NEA?feature=share

YouTube full video: Zoodles and Chicken https://youtu.be/y_BtEr9v4tY

Avocado Toast

 

I made some avocado toast with eggs for breakfast.

• Toasted wheat bread
• Smashed avocado 
• Crispy bacon
• Eggs (cook them how you like)
• Salt and pepper 
• Red chili flakes

Watch me make this!

IG: @abundanceofvegetables

YouTube short: https://youtube.com/shorts/jcUMTJpmJsc?si=in0Vcp-_B1aLvE4J

YouTube full video: https://youtu.be/FpQD_LP0-fY?si=LB6yIHp7SaXJY3Gt

Little Tomato Harvest

 

My tomato plants died. It seems unusual since tomatoes usually grow like weeds. I decided to make the first and last harvest since they were not improving. I suspect it is due to the brutal winds and rain we’ve been having on and off.

Watch me harvest.

IG: @abundanceofvegetables

YouTube short: Little Tomato Harvest https://youtube.com/shorts/ZHNCSyTfFQE?feature=share

YouTube full vid: https://youtu.be/8nwm4GQroIU?si=wtVxvkF19OKSELNy

Crab Cakes

 

I wanted to try making some homemade crabcakes. My search indicated that Walmart had some canned crab. But upon my visit to the store, I discovered they were sold out. I decided to get some frozen crab legs, crack them open myself, and make the crab cakes.

Besides me getting some shells in the meat, this recipe was fantastic and I would definitely make it again. The flavor highlights the crab meat and the binding ingredients were just enough to hold it together, not “bready” at all.

Here’s the link to the crab cake recipe I used:

https://www.delish.com/cooking/recipe-ideas/recipes/a58704/best-crab-cakes-recipe/

IG: @abundanceofvegetables

YouTube short: Crab Cakes https://youtu.be/KpuQOihDho0

YouTube full video: Crab cakes https://youtu.be/v38VbemFcFY

Pickleweed

 

I participated in a group volunteer event that involved ridding up the shorelines of invasive species. Pickleweed was not one of the species we were on a mission to remove, but education on the landscape, history, and variety of fauna was given to the participants. It is quite interesting to learn about the history of the land and how it became what it is today.

Let’s get back to pickleweed. Pickleweed is an invasive shoreline succulent shrub. It is salty, crunchy, and can be compared to sea asparagus. It can be used as a topping in the same way capers are used. Several restaurants have started adding this plant to their dishes.

A fellow volunteer shared that she harvests, prepares, and eats pickleweed regularly and also makes it for friends. This is what sparked the idea for me to give it a try. I gathered some up after the work was done and prepared some to taste at home. 

My recipe is below. Also watch my YouTube video of the preparation.

Ingredients:

• Pickleweed
• Olive oil
• Ground black pepper 

Instructions:

1. Harvest pickleweed from the seashore.
2. Bring a pot of water to boil while you clean the pickleweed.
3. Remove sticks and stems and discard, keeping just the leaves.
4. Rinse well under cold water at least twice.
5. Drop cleaned pickleweed leaves in boiling water for 3-5 minutes.
6. While that’s boiling, prepare an ice bath. It’s just ice cubes and some water. This helps to stop the cooking process once they’re done.
7. Strain pickleweed and drop into ice bath.
8. Strain out ice bath.
9. Add olive oil and ground black pepper to your liking.
10. Serve and enjoy!

Instagram @abundanceofvegetables

YouTube short Pickleweed tuna sandwich https://youtube.com/shorts/gBbOiq8P824?feature=share

YouTube full video Pickleweed https://youtu.be/7IaSYqRhHqU