-=> JIM WELLER wrote to DAVE DRUM <=-


 DD> Title: Macaron (French Macaroon)

 JW> They are not the same thing. Macarons are two meringue cookies
 JW> pressed into a sandwich with a jam or other filling in the centre
 JW> while macaroons are drop cookies made with shredded coconut (modern)
 JW> or ground almonds (traditional) and sometimes chocolate coated.

That was the title as written when I got it. Not being a fan of either
style of cookie ......  I guess that makes today a good day. I've now
learned something new and non-health related.   Bv)=

We were discussing cauliflower as a substitute ingredient the other day.

Here's another take ..... from one of my favourite food blogs.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cauliflower Fried "Rice" 
 Categories: Vegetables, Sauces, Herbs
      Yield: 4 servings

      8 oz Extra firm tofu; in 1/2"
           - cubes
    1/2 ts Sesame oil; divided
    1/4 ts White pepper; divided
    1/2 ts kosher salt; divided
  2 1/2 lb Head cauliflower
      2 tb Oil; divided
      2 lg Eggs; whisked  
      1 ts Minced garlic
      1 ts Minced ginger
    1/4 c  Fine diced red onion
    1/2 c  Carrots; in 1/4" dice
    1/2 c  Red bell pepper; 1/4" dice
    1/2 c  Peas; defrosted
      1 tb Soy sauce
      2 tb Green onion; thin sliced

  PREPARE THE TOFU: Line a sheet pan with paper towels.
  Spread the tofu in an even layer on the paper towel,
  then place another paper towel on top, lightly press to
  soak up excess moisture.

  After 15 minutes and when the cubes feel dry on the
  surface, transfer the tofu to a bowl and toss with 1/4
  teaspoon sesame oil, 1/8 teaspoon white pepper, and 1/4
  teaspoon kosher salt.

  MAKE THE CAULIFLOWER RICE: Use a knife to remove the
  outer leaves and cut the cauliflower florets from the
  stem. Cut florets into 1" to 1 1/2" sized pieces.

  Add half of the florets to a food processor. Pulse 5
  times in 1-second increments until pieces the size of
  cooked rice are formed. Scrape down the sides of the
  bowl as needed. Transfer to a large bowl. Remove any
  large floret pieces that do not get processed and
  process them with the next batch.

  Repeat with processing the remaining cauliflower
  florets. When finished with both batches, you should
  have about 5 to 6 cups of cauliflower rice.

  COOK THE TOFU: Heat a wok or large skillet over
  medium-high heat. Once hot add 1 tablespoon of vegetable
  oil. Carefully add the seasoned tofu in a single layer,
  cook for 3 minutes, stirring every minute. The tofu
  should be lightly browned on the surface. Transfer tofu
  to a plate.

  SCRAMBLE THE EGGS: Add the whisked eggs to the wok, use
  a quick stirring motion to cook and break the eggs into
  small scrambled pieces. Transfer eggs to the plate with
  the tofu.

  STIR-FRY THE VEGETABLES: Add 1 tablespoon of vegetable
  oil and 1/4 teaspoon of sesame oil to the wok. Add the
  garlic, ginger, and onions. Stir and cook for 1 minute.
  Add the carrots and bell peppers, stir-fry for 2
  minutes. Add the peas and cook for 1 minute.

  STIR-FRY THE CAULIFLOWER RICE: Add the cauliflower rice
  to the wok with the vegetables, stir to combine. Spread
  into an even layer and allow to cook for 2 minutes
  without moving. Stir and cook until cauliflower is
  tender, about 5 minutes.

  ADD THE SEASONINGS: Add the soy sauce and 1/8 teaspoon
  white pepper, stir to combine. Save a few green onions
  to garnish the dish and add the remaining green onions
  to the wok, along with the tofu and scrambled eggs. Stir
  to combine.

  Taste the cauliflower fried rice and adjust seasonings
  as desired. Top with reserved green onions and serve
  hot. 

  By Jessica Gavin

  RECIPE FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... "In my experience folks who have no vices have very few virtues" A. Lincoln
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