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Cooking Connection: Cajun Cauliflower Rice with Veggies
April 1, 2021
…a note from Chef Coco – Reminiscent of a Cajun Fried Rice I used to eat in New Orleans years ago, this rice is versatile and lasts up to a week in the fridge when cooked.
Grapeseed oil can be substituted for olive oil. I used a mix of fresh green peppers and canned roasted red peppers. Frozen Cauliflower rice works great too. I use Amy’s plant-based Worcestershire sauce instead of Lea And Perrins, but you could use it if you are not plant-based, Serves 4 as an entree and 6 as a side dish.
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Chef Arlene Coco’s Stuffed Cabbage Roll Recipe
Just in Time for St. Patrick s Day, Chef Arlene Coco Shares Her Tastefully Delicious Stuffed Cabbage Roll Recipe
February 25, 2021
Serving size: 8
2 cups cooked brown rice
1 each onions diced small
2 cups soy crumbles
1 teaspoon cajun seasoning (optional)
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
4 cups tomato sauce
Directions:
1. Freeze cabbage instead of boiling to soften leaves. When thawed, separate and place on a tray.
2. Cook Brown rice according to directions. Set aside and let cool.
3. Sauté onions until soft, about 5 minutes. Add to rice.
4. Cook mushrooms, add to rice mixture. Add the fresh parsley to the rice.