Main Dish/Casserole

Cauliflower Fried Rice and Turkey Steaks

~ lindy

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.

*
Serves 6

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Seasoned Turkey Steaks

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*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.

*

Mustard Sauce

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*3 tablespoons Yellow or Dijon Mustard

*1/2 cup Mayonnaise

*1 tablespoon Sugar or Honey

*Pinch Sea Salt

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Stir together in a bowl. Refrigerate 10 minutes. Serve over Cooked turkey steaks, or in small dipping dishes. Refrigerate any unused mustard sauce.

Enjoy!

Lindy

 

Apple Butternut Squash Pork Loin Stir Fry

~ lindy


Apple Butternut Squash Pork Loin Stir Fry 


Pork Loin Chop And Marinade


*2 and 1/2 pounds Pork Loin Chops, cut into strips 

*1/4 cup Low Sodium Soy Sauce

*2 tablespoons Brown Sugar

*3 tablespoons Extra Light Olive Oil, used to cook the pork don’t add to the marinade 


Place pork strips, soy sauce and brown sugar in plastic food bag and refrigerate at least 2 hours.




 Stir Fry Sauce (for 2 and 1/2 pounds pork loin chops )


*1 to 2 tablespoons Hoisin Sauce

*2 tablespoon Freshly Grated Ginger

*1 to 2 tablespoons Samboli Chili paste or favorite chili paste

*2 large Cloves of Garlic, pressed or grated

*1 Medium Butternut Squash, peeled, seeds removed and cut into chunks

*1 Granny Smith Apple or Red Delicious Apple, cut in chunks 

*1 Honey Crisp, cut into chunks (I used Red Delicious Apple but is not a firm Apple like the honey crisp)

*2 tablespoons Cornstarch, add if needed to thicken sauce

*Garnish with Toasted Sesame Seeds

*Serve over Rice or Noodles, See our Sesame Noodles


 In a skillet heated on medium heat, add the drained marinated pork loin and cook about 6 to 8 minutes, stirring frequently until meat is browned. Then add the squash and cook squash just until slightly tender then add the apples and cook them until slightly tender.  


In a bowl combine Hoisin Sauce, ginger, chili paste and garlic. Add to the pork stir fry and stir in until heated through.


Add the cornstarch to the Apple butternut pork loin stir fry and cook on low until sauce thickens and serve over rice or sesame noodles and top with sesame seeds. Enjoy.


Serves 6

This is 5 pounds of pork loin chops, I divided the cut pork into 2.5 pound bags and marinated them and used one and then I froze the other bag for later use.

 

Enjoy!

Lindy