[Vegetarian] Cauliflower Egg Fried Rice

This COVID-19 is a real joy kill but be blessed to be healthy and alive. With that being said, I’ve been going through and cleaning out my kitchen more than ever before. Trying to stay out of the grocery store as much as possible I’m eager to use what I have and put some dishes together to help you all with some ideas and smart choices for you and your family. So here’s to one of many to come, and let me tell you for someone who isn’t a cauliflower fan, this “fried rice” was damn good. Let the quarantine meals begin!

Ingredients:

  • Frozen Cauliflower Rice
  • Frozen Peas and Carrots
  • 2 eggs
  • Sesame Oil
  • SPICES: Chinese 5 spice, sesame seeds, soy sauce, teriyaki sauce, rice vinegar, Sriracha.

Directions:

  1. In a wok or a wide frying pan heat up Sesame Oil (1/4 cup)
  2. Drop in your frozen cauliflower rice. Be careful when dropping it in as the oil and ice will react and can pop you. In about 3-4 minutes drop in your peas and carrots
  3. Toss carefully and make sure all the water is steamed out of your veggies. Add in a teaspoon of Chinese 5 spice seasoning and a few dashes of the rest, save the Rice Vinegar and Sriracha for the end, if you don’t like spicy foods, don’t use the hot sauce.
  4. If need be add a little more sesame oil and keep tossing to ensure all parts get crisp and coated for a slightly crunch with your “rice”.
  5. Push your contents to one side of your wok/ pan and drop in the two eggs on the empty side, you want to fry your egg to a scramble so that once its done you can mix everything together.
  6. Once everything has been married add in a tea spoon of rice vinegar and toss with a dash or two of Teriyaki Sauce and wha-lah! Rice is done and ready to serve!

For questions or comments please leave them below or contact me via direct message via Instagram. Thank You! Stay safe and please stay at home.

Fox SOUL's The Tammi Mac Late Show with Chef Sheridan

What’s Valentines Day without something sweet and sexy. I could be talking about your significant other but in reality I’m talking about food! This year I spent my valentines on The Tammi Mac Late Show which airs weeknights, live, at 9pm. On this episode I came on as a guest chef and had a blast sharing a innovative spin on the classic, Apple Cobbler. Also brushed off a few tips and tricks when it comes to wine pairing at home. Watch the video for the heated convo about this sexy day, I hear if you don’t get sticky, well… guess you’ll just have to find out.

Homestyle Rustic Chicken and Wild Rice Soup

It’s the beginning of September, the days are getting shorter and the nights colder. All this means is less time to lallygag on your responsibilities because night-fall comes faster than a Monday. So for that, I wanted to share a simply delicious and VERY inexpensive recipe that you and the family can enjoy together.

This recipe and wholesomeness is something worth trying! I can say that I gave Progresso and Campbell’s a run for their money with guaranteed way leas sodium and so much more love!

They didn’t stand a chance, ha!

For this dish I used left over baked chicken straight from the fridge (cold) and shredded it down to add to my soup. I used one pot and repurposed cut veggies that I had laying in my fridge’s produce drawer. Feel free to switch up your ingredients I’m sure it will come out just as yum, lets dive in shall we?

Ingredients:

  • 1/6 diced red onion
  • 1/3 diced red and yellow bell pepper
  • 1tsp minced garlic
  • 2 cups wild rice (uncooked)
  • 4 cups of water
  • 1 box of Vegetable stock (32oz)
  • 3 Chicken thighs cooked and hand shredded
  • Spices: cumin, Italian seasoning, tajin (for salt), black pepper.
  • 1cup flour
  • EVOO

Directions:

  1. In a 4 inch pan bring all veggies and garlic with 1/3 cup EVOO and brown your veggies. once they are browned and sauteed, add 4 cups of water and and your dry wild rice, bring to a boil.
  2. Once most of the water has evaporated, stir. Slowly adding in your shredded chicken, add all your vegetable stock and let it cook on medium heat covered.
  3. Add in your seasonings to taste and contuine to let simmer. In a small bowl whisk your one cup of flour with water and add that to your soup. This step is not needed but gives a heartier consistency to your soup.
  4. Simmer for about 10-15min and just like that in 4-easy-steps, YOU’RE DONE!
  5. oh yeah, ENJOY!

[Vegetarian-ish] Pesto Pappardelle Pasta

How fortunate are we as humans to have Google at our fingertips!? Ask a question and get an answer in seconds using your phone, laptop, Alexa, whatever. Whether it’s a bet for correct information amongst friends, cheating on a test, or the burning question in the shower that you just need the answer to on hair wash day! No? Just me? Okay, well one of those moments for me happened to be: Why are eggs in the dairy aisle of grocery store’s if they aren’t considered Dairy?

According to the Huffington Post, and other accredited sources, dairy has to be derived from the milk of an animal and since eggs are not from milk (unlike butter, cheese, yogurt, cream, ect.) eggs are not dairy. So why aren’t they next to or in the Poultry section to finally reunite them with their mothers?! Too soon? So it got me thinking: If you make pasta with noodles that contain egg, but you DON’T buy a meat protein to add to the pasta, while using a vegan based sauce, is the dish Vegetarian or not?

It became clear I was over thinking it on my end, so this goes to anyone who takes this simple recipe that literal. It’s Vegetarian-ish, so there, I said it.

Lets get to this recipe shall we?

What you’ll need:

  • Pappardelle Pasta (2 nests per person).
  • Quinoa Pesto
  • Extra Virgin Olive Oil
  • Balsamic Glaze
  • Spices: Coarse Black pepper, Pink Sea Salt, Seasoned Pepper and Ground Red Pepper
  • Crushed Walnuts

Instructions: (Cook Time: 20min)

  1. In a pot boil water with 1 table spoon of Pink Sea Salt.
  2. After the water is boiling, drop your pasta nests.
  3. Let boil for about 10 minutes, remove from heat, dump out the water but do not rinse pasta.
  4. in the same pot, with no water at the bottom, add your quinoa pesto; EVOO and 1/2 teaspoon (or to taste) each of listed spices.
  5. Toss over very low to no heat as the pasta should still be warm.
  6. Plate the pasta it’s time to eat!
  7. Garnish your vegetarian-ish pasta with crushed walnuts for a meatier bite and drizzle some balsamic glaze to your plate so you can soak up your pasta.

Thank me later! [You know the focaccia bread with balsamic and EVOO to dip it in at Italian restaurants? Yeah, that bomb!]

Enjoy this simple and filling favorite for lunch or dinner as it’s one of the lightest pasta dish I’ve had in a while! Googles: “What came first, the chicken or the egg?”. Okay peeps, until next time!