December, 2015

  1. cauliflower fried rice with tempeh and vegetables

    December 31, 2015 by Angie

    I saw a very intriguing recipe on a blog called Healthy Nibbles and Bits, via one of my favorite blogs, Kalyn’s Kitchen. It’s cauliflower fried rice with baby bok choy. Robbie loves fried rice and I love cauliflower. I tried my own version adding tempeh and some different vegetables. It’s really quite delectable. I will be making this one again!

    caulifower "fried rice"

    Ingredients:

    1 large head of cauliflower
    1 package of tempeh
    teriyaki sauce
    peanut oil
    1/2 of a red bell pepper, diced
    2 zucchini, chopped
    a handful of snow peas
    2 handfuls of bean sprouts
    2 handfuls of spinach
    1 and a half bunches of green onion
    about a tablespoon of minced garlic
    sesame oil, to taste
    soy sauce, to taste

    Instructions:

    1. Cut tempeh into small squares and marinate in about 3 tablespoons of teriyaki sauce in a small bowl.

    2. Heat a large pan for the vegetables and a small pan for the tempeh. Add a small amount of peanut oil to the small pan and a small amount of sesame oil to the large pan.

    3. Wash the large head of cauliflower and chop it into smaller pieces. Place the pieces in a food processor and process briefly to achieve a rice-like size and shape. It didn’t take long at all and my food processor is not very good.

    4. Start browning the tempeh in the small pan, turning to brown each side of each cube.

    5. While the tempeh is cooking, wash and chop/prepare all of the vegetables. Throw them in the large pot in the following order, stirring and waiting a minute or two for each to cook: red bell pepper, zucchini, white parts of the green onion, snow peas, bean sprouts, spinach, green parts of the green onion.

    6. Once the vegetables are cooked, add the cauliflower “rice” to the vegetables pan and stir. Add in about a tablespoon of minced garlic. Add soy sauce and sesame oil to taste.

    7. Once the cauliflower has warmed up and the tempeh has browned, add the tempeh to the large pan. Add soy sauce and sesame oil as needed.

    veggies!


  2. homemade soy candles

    December 30, 2015 by Angie

    Thanks to Candle Science, I was able to make 24 handmade holiday gifts very economically – in terms of time and money. I got most of the supplies online from Candle Science and followed their beginner soy candle making instructions.

    It was a lot easier than I expected. A microwave is involved! Before starting, calculate how much wax, dye, and fragrance needed for the number of candles you’ll be making. Prepare the containers by wiping them down with a paper towel. Next, use the stickers to put the wicks in place. Weigh the wax in a microwave safe container (it’s dead to you – you can never eat out of this container). Microwave the wax then add in the dye. Stir until the dye is completely broken up. Weigh the liquid fragrance. Add it to the dyed wax and stir to combine it. Do not heat the wax again after adding the fragrance. Pour the wax into the prepared containers. It’s a good idea to line the area with newspaper or aluminum foil to protect your counters from the dye. Use the wick bars to hold the wicks steady while the candles set overnight.

    making candles

    After the candles have completely cooled and set (the next day), cut the wicks pretty much as short as possible, about a 1/4″ long. Here are 12 of them. The size of my microwave and container made it pretty impossible to make more than six candles at a time.

    a bunch of candles

    I made labels with Avery sticker paper and my regular ol’ printer. I found a template from a blog Going Home To Roost that I used as a basis for my labels. I gave them out to my new(ish) coworkers and a couple of family/friends.

    labeled candle


  3. garlicky cauliflower and goat cheese puree

    December 30, 2015 by Angie

    It may not look like much, but this new side dish is soooo good! It’s from my favorite low-carb blog, Kalyn’s Kitchen. She calls it pureed cauliflower with garlic, parmesan, and goat cheese. I followed her recipe except I didn’t add any half and half or cream. It’s similar to very creamy mashed potatoes and was not difficult to make. 10/10 will eat cheesy cauliflower again!

    yum!

    So cheesy.