Tags
Fiesta Friday, Fiesta Friday #18, lemon recipes, lemon rice, lemon roasted cauliflower, recipe, turmeric recipe, vegetarian
You can only eat so much meat. It’s true, try it if you don’t believe it. See if you can go through three days of meat-centered meals. That’s what’s been happening in my house since Memorial Day. The grill master was quite a maniac. I don’t know what he was thinking. He knows full well there are just the three of us partaking in meat-eating. Baby girl, you know, wouldn’t go near all that stuff, especially hamburgers and hotdogs.
So, we’ve been going through a lot of meat. It’s quite sickening, to be honest. At least to me. It’s time for a lighter fare. I’m making Lemon Rice and Lemon Roasted Cauliflower. Very refreshing. After all the meat.
Lemon Rice
2 cups basmati rice
3 tbsp butter
2 tbsp grated lemon zest
2 tbsp lemon juice
2 tbsp chopped parsley
1 tsp salt
3 cups hot water
1. Wash rice in several changes of water. Place in a bowl and add enough water to cover. Soak rice for 1 hour, then drain thoroughly.
2. In a large saucepan, melt butter over medium heat. Add drained rice, stir to coat rice with butter.
3. Add 3 cups of hot water, salt, lemon juice, lemon zest, and parsley. Stir briefly to combine and bring to a boil.
4. Reduce heat to low, cover pan, and cook until water is fully absorbed, about 15 minutes.
5. Turn off heat. Let rice stand for at least 10 minutes before fluffing it with a fork. Add more chopped parsley and lemon zest, if desired.
Lemon Turmeric Roasted Cauliflower
1 small head cauliflower
2 cloves garlic, minced
3 tbsp olive oil
3 tbsp chopped parsley
2 tbsp lemon juice
2 tbsp grated lemon zest
1 tsp turmeric powder
1 tsp salt
1 tsp pepper
1 cup plain breadcrumbs
1. Separate and cut cauliflower into bite-sized florets, place in a large bowl. Don’t discard the stem and outer leaves. They’re completely edible. Cut them into bite-sized pieces and add to the bowl.
2. In another small bowl, mix the rest of the ingredients except for the breadcrumbs.
3. Pour the oil mixture over cauliflower and toss until all pieces are well-coated.
4. Sprinkle breadcrumbs and toss again to coat.
5. Bake in a 375°F pre-heated oven, for 30-40 minutes, turning once, until cauliflower is slight browned and crisp. Sprinkle grated Parmesan cheese and more parsley, if desired.
***
Fiesta Friday #18 is co-hosted by Mr Fitz@Cooking with Mr Fitz and Justine@Eclectic odds n sods. I’m not too sure what’s going to happen. We have two big party animals here. I am not claiming responsibility for any mayhem that may occur at the party.
Joking aside, these two are my good pals from across the pond. Just two fun-loving people I love partying with. Justine is a great mom to 2 adorable boys and 2 cute puppies. She claims she isn’t a cook, but you should see some of the goodies that come out of her kitchen. Either she’s lying to us, or we have successfully turned her into a cook. Haha!
The irony is not lost on me that on the day I have our resident meat lover and sausage maker (and “spirit capturer”) Mr Fitz co-hosting this fiesta, I’m going vegetarian. Perhaps I was trying to find balance. Mr. Miyagi would be proud. “Better learn balance. Balance is key. Balance good… Everything good… Whole life have balance. Everything be better…,” he said. You agree?
***
Before we start the party, let’s first give the floor to these FF17 features:
Chhole Amritsari and Kulcha from Sonal@simplyvegetarian777. Two traditional vegetarian recipes from the city of Amritsar in the Punjab state of India. Sonal made them both lighter, using very little oil and whole wheat for the kulcha. Very nice, Sonal! You must have sensed my vegetarian leaning this week, and therefore teasing me with that photo of the puffy kulcha. It makes me want to rip into it. Just fantastic! Selma thinks so, too.
Pho Thai from Andrea@Cooking with a Wallflower. In Selma’s words, “I love Thai food. I love Vietnamese food – a fusion of the two has to be a winner in my book! The reason why Andrea stopped eating beef was so touching – all those bargains that we make to effect change… [These are] delicious-looking photos – I just wish I could have a bowlful now!!”
Early summer white chocolate truffles from Sabine@Mamangerie. In Alex’s words, “[Sabine’s] truffles were as beautiful as the flowers she photographed and what a better way to await the birth of her baby girl than by making truffles? Her addition of pomegranate makes these extra special and [intensifies] the color.” From all of us, Sabine, congratulations on the happy, happy news. Bringing a baby into the world is a blessing beyond compare. You’ll find, I think, as you take your baby girl into your arms, that you have just found a piece of heaven. We couldn’t be more thrilled to hear the news!
Blueberry Cream Cheese Ice Cream from Indu@Indu’s International Kitchen. In Jhuls’ words, “I LOVE LOVE CREAM CHEESE, but I couldn’t make anything out of it as it triggers my migraine. [But] when I saw Indu’s ice cream, I told myself [that] even if this will trigger my migraine, I would definitely make this! No-churn [makes it even better]!”
***
Now, we can properly party! Click on the button below to join the party. If you’re new to the party, please read the guidelines.
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You’re next! |
You’re next! |
The Novice Gardener 
Angie, I can totally see why you wanted something light and vegetarian after 3 days of meat. My husband I feel the same way too – My husband can have fish every single day very happily but give him chicken two days in a row and he will say he will just have congee (which is rice soup) the next day 🙂 Your cauliflower and the rice looks very appetizing too! And I am so honored to be ‘featured’! thank you and Jhuls! 🙂
You deserve the feature, Indu! No churn, cream cheese, blueberries – those words/ingredients promise the making of a great ice cream.
I wish my husband were that way. He is happy to eat meat every day! I have to stop him and make him eat veggies. Same thing with my son. Ay ay ay!
ha ha ! LOL! Yeah in my house its the exact opposite – the boys (my son is a ditto copy of my hubby!) exercise a lot of control when it comes to eating meat and desserts and we girls (my daughter is just like me!) love our chicken and sweets! 🙂 🙂
Look at that amazing array and delicious bite of ‘meaty, hearty’ Cauliflower! I know that dismay only too well from my sweetheart and his aversion to meat free meals. The lemon rice is the perfect addition to what looks like an already tasty bite, you definitely have me convinced!
Thank you, Alice! Did you know after I served them the lemon rice and cauliflower, the two boys went out to get themselves “something to eat.” That was what they told me. As if rice and cauliflower are not something to eat! My daughter was definitely flabbergasted. Me? Nothing surprises me anymore! Lol.
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This looks fabulous, Angie!! I had to take two seconds to text this to Katie… she’s going to love this! Now…you need to understand that while I’m really excited about this, Boy and Jessica will not be. So I will be making this for me, and me only. I’m totally ok with that!
As it turns out, I have almost a whole head of cauliflower in my fridge… love it!
Now… if I have already replied to this, forgive my absentmindedness… I’m trying to catch up with everyone…and now I just can’t remember who I commented / replied to, and who I haven’t!! 🙂
xoxo ❤
Well, since I enjoy receiving comments, then getting two from you is fantastic! About the cauliflower, you’d never know. Jessica and Boy could very well come around. Add more Parmesan, less turmeric and lemon, maybe sprinkle bacon bits, they might just come around. My boy did. That one time. 🙂
I’ve had to give up meat since my angioplasty in 2012 and iss it dearly. I have it once a eek now, and only the leanest red meat when I do. But I’m subbing a lot of fish recipes which I enjoy too:
I can give up meat a few meals a week, but I have to say it’s very hard to give up on it completely. I don’t need a lot of it, just enough to flavor the dish. Fish can be a good substitute, thanks for the suggestion.
I love sooo much Jeannette’s cake 🙂
I do, too, Cris! 🙂
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