6.20.2012

"Not Rice" and "Not Noodles"

It's hard to believe that ten months ago, rice and noodles were a daily staple at our house (as was cereal, oatmeal, bread, and tortillas).  We've come a long way this past year eliminating starchy white foods from our diet!  Truth be told, I'm not even interested in eating them.  Starchy white food seems so bland in comparison to the colorful array of vegetables, eggs, and meat that are my new daily staples.

But rice and noodles are vehicles for oh so many delicious foods!  They soak up sauces, stir-frys, curries, and soups, and provide a filler to help stretch meals.  Going Paleo meant finding substitutes to our former favorite staple starches.

Enter cauliflower and cabbage.  We often go through three heads of each a week, often in the shape of rice and noodles, or what we call "not rice" and "not noodles".  Neither dish is groundbreaking or exclusively original to my kitchen, but I thought I'd share my method of cooking a few simple staples that have saved and stretched many a meal the last few months.

"not rice"


Cauliflower "Not" Rice

1 head of cauliflower, broken into big chunks
2 Tablespoons coconut oil
salt and pepper to taste

Preheat oven to 400 degrees.  Using a food processor, chop cauliflower until it's the consistency of couscous.  I process a half a head of cauliflower at a time and add the coconut oil, salt, and pepper while chopping to speed up the mixing process.  Spread the cauliflower on a greased cookie sheet and bake for about 40 minutes, or until golden on top and beginning to brown on edges.

"not noodles"


Cabbage "Not" Noodles

1 head of cabbage, shredded
2-3 Tablespoons bacon grease
salt and pepper to taste

Heat bacon grease in a large skillet over medium heat.  Add cabbage and stir until the cabbage is coated with the bacon grease.  Cover and cook, stirring occasionally, until cabbage is very tender and beginning to turn golden.  Season to taste with salt and pepper.

Enjoy!

19 comments:

  1. if you like sauteed cabbage and spice check this recipe.
    SO good!

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  2. We love cauliflower like this. Sometimes if I am ambitious I break the florets by hand into tiny ones. We then call it popcorn.

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    1. for some reason, your comment got me thinking about using cauliflower instead of potatoes in potato salad. i woke up this morning imagining a "not potato" salad with celery, red onion, and a french vinaigrette. can't wait to give it a try - must go to store and buy more cauliflower!

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    2. I asked my mom what was in the delicious buttery mashed potatoes a few Sunday's ago. "Cauliflower smothered in butter," she told me. No potatoes involved. She garnished hers with parsley and green onion.

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    3. Sounds delicious. My husband makes a shepherd's pie with a cauliflower top.

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  3. Yum. I have to try the cabbage this way. We are in need of some of those "fillers" right now. Thanks!

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    Replies
    1. has anyone softened up on cauliflower yet?

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  4. This is pretty much what I do when my kids ask for starches. My body just doesn't burn that stuff off the way it used to so I usually just sub out the starch for another veg. Kale is my most favourite though grated zucchini works very well too.

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    1. kale and zucchini noodles are faves of mine too. my "fast" dinner is cabbage and sausage, but this week i'm going to sub kale for cabbage. zucchini noodles with pesto is on the list for this week too. yum!

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  5. oh yum! i think i'll try both of these. you're quite inspiring!

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  6. My family may not eat it, but I sure will! I'm going to give these a try.

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    1. i've been known to eat a whole head of cabbage on my own :)

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  7. I think the "not rice" is brilliant. Do you have to stir it will it is in the oven, or do you just put it in and leave it?

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    1. you can stir it while cooking, but i just put it in the oven and forget about it until the timer goes off.

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  8. thanks for this. we eat both of these things regularly, but i really like the idea of also using them as "nots". time to stock up on more good veggies!

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  9. i have CABBAGE fever lately i'm so in love with it.
    i've got my first batch of home made sauerkraut going. i think i'll pick up another head of cabbage at the market tomorrow to give your pan fried cabbage a try.
    both of these your recipes look great!

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  10. AnonymousJune 26, 2012

    just tried the "not rice" tonight, hoping for a winner, but unfortunately it flopped. my four year old spat it out, refusing more than the one bite he tried (not knowing what it was) and my husband said he would prefer i not make it again (thank you very much).

    for those who love this/serve it regularly to their family - was it a hit right away, or did it sort of grow on you/them? i would love to get away from so much rice/pasta/potatoes...

    Cheers,

    V

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    1. I'm sorry to hear the "not rice" was a flop. You win some, you lose some. I've met a lot of people who just don't like cauliflower, no matter how you cook it.

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  11. Loved the cabbage "noodles." Cooked in bacon grease with a bunch of other veggies shredded in, served with bacon on top. Yup, that was nice.

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