Cauliflower Fried Rice
*1 medium Head of cauliflower, cut into floret pieces
*1 heaping cup frozen peas
*1/2 cup grated Carrots, cooked on the stove for 2 minutes in 1 cup boiling water and then drain
*1 large Shallot or 2 tablespoons grated Red Onion
*1 large Clove Garlic, pressed or grated
*1/2 teaspoon Sesame Oil
*2 tablespoons Extra Light Olive Oil
*3 Eggs, scrambled
*1/2 teaspoon Granulated Chicken Stock Bouillon
*1/8 cup Hot Water
*2 to 3 tablespoons Low Sodium Soy Sauce
In a food processor add and pulse cauliflower florets until rice size pieces about 6 to 7 pulses.
On a half baking sheet with baking mat spread the cauliflower rice and roast in 400*F. oven for 8 minutes and then turn over the cauliflower rice and roast another 6 to 8 minutes.
In a Skillet on medium heat add the sesame oil, olive oil and sauté the onions and garlic for 1 to 2 minutes. Add the eggs and cook and stir as needed until scrambled. Then add carrots, peas, chicken stock, 1/8 cup water. Cook until peas are thawed. Add the cauliflower rice and soy sauce and warm for another 2-3 minutes. Serve.
Seasoned Turkey Steaks
*6 Frozen Breaded Turkey Steaks (Maddox Turkey Steaks)
*Butter or Margarine
*Deverle’s Seasoning or Season All
Place 6 turkey steaks on a baking sheet and butter and season each side of the steaks with about a tablespoon of butter per-side, seasoning to taste.
Then bake in a 400*F. oven for 20 to 25 minutes and then turn over the steaks and cook another 20 to 30 minutes (turn oven down to 350*F.) or until golden brown.
*3 tablespoons Yellow or Dijon Mustard
*1/2 cup Mayonnaise
*1 tablespoon Sugar or Honey
*Pinch Sea Salt
Stir together in a bowl. Refrigerate 10 minutes. Serve over Cooked turkey steaks, or in small dipping dishes. Refrigerate any unused mustard sauce.