Success! | Cauliflower Fried Rice

So after last week’s flop, the pressure was on to get dinner right this week. I’ve been meaning to try one of the recipes from my NYC friends’ blog (the Full Belly Sisters! All you crunchy mamas need to go check them out!!!), and this one has gotten such rave reviews around the internet that I felt like I couldn’t go wrong… and I was right :D  (My only disclaimer: I was rushed and these pictures are – admittedly – not going to land me any cookbook deals. So you’re just going to have to trust me that it’s worth looking past the photos!)

On the menu: Cauliflower Rice with Fried Eggs

Vegetarian Kid-Friendly Meal Ideas

  • 2 Tbsp grapeseed/vegetable oil
  • 2 Tbsp coconut oil/butter
  • 7 scallions, chopped (keep white/light green ends separate from dark green tops)
  • 5 cloves of garlic, chopped
  • 1 head of cauliflower, raw
  • 3 cups of cooked brown rice, cold (preferably prepared with vegetable stock)
  • 2 cups cooked broccoli, chopped small
  • 1 cup frozen peas
  • 3 Tbsp reduced-sodium soy sauce
  • 2 Tsp toasted sesame oil
  • toasted sesame seeds
  • additional chopped scallion tops for garnish
  • salt, to taste
  • Eggs – 1-2 per person

Working in batches, pulse the cauliflower in a food processor until it resembles rice or cous cous. In a large pan or wok, saute the white/light green scallions over medium heat in 1 Tbsp each of vegetable oil and butter until fragrant. Add the cauliflower, tossing to coat, then press into the bottom of the pan and stir occasionally until it begins to brown. Add the remaining vegetable oil and butter, the cold rice, and adjust the heat to medium-high. Once the rice gets warm, add the broccoli and peas, soy sauce, sesame seeds, and toasted sesame oil. Stir to combine and heat for another 2-3 minutes until the peas and broccoli are warmed through. In the meantime, fry the eggs over-easy (or scramble if you’re not a fan of runny yolks). Plate the rice and top with a fried egg or two, then serve immediately with scallion greens to garnish and additional soy sauce as necessary. If you like some heat, you MUST try this with Sriracha… it’s amazing.

Vegetarian Kid-Friendly Meal Ideas
This was a huge hit with all of us… all the soul-food yumminess of fried rice, but made of mostly vegetables. Love it!
Vegetarian Kid-Friendly Meal Ideas

xox,

annemie

Kelly - Yum – I cannot wait to make this! Also, the blog looks amazing thanks for sharing and keep the fun recipes coming.

justine - Thank you so much for (a) trying out my recipe, (b) taking such lovely pictures, and (c) blogging about it! Really appreciate the very nice shout-out :-)

Shereen & John | Elodie Farms Wedding Photographer

Back in April, I had a new experience… after years of photographing weddings, I got to shoot second for the very first time. Now, don’t get me wrong: I’m not advocating that particular path for wedding photographers… second shooting is a really good way to ease yourself into the wedding photography experience, and should probably be the foundation of any wedding photographer’s career. For better or for worse, though, it just so happens that I got thrown into the deep end of the wedding pool, and somehow it all worked out.

That said, when Riley MacLean asked me if I’d second shoot John & Shereen’s wedding at Elodie Farms for him, I was really excited. I’ve always thought it would be fun to get to shoot a wedding without the pressure of getting Every. Single. Important. Shot., instead focusing on interesting angles and compositions, details, and the funny/poignant/emotional portraits that are all over the place… and I wasn’t disappointed. I also found it fun and inspiring to watch someone else work… the photographer’s job at a wedding goes well beyond taking pictures into directing traffic, helping manage the timeline, and putting out all the little fires that inevitably crop up, and everyone manages these tasks differently.

Anyway, it was an absolutely lovely wedding (expertly coordinated by Catherine Katz of Cherished Celebrations), and I think we got some really great images. You can see Riley’s more complete rundown here, and be sure to check out the wedding feature on Southern Bride and Groom Magazine blog, but only after you have a look through my lens on the day:

Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer
Durham Wedding Photographer

Oh, and remember the sneak peek from Kelly & Jeff’s wedding last week? Riley shot second for me on that one… and from what I’ve seen thus far, I’m going to go ahead and say I think we make a pretty good team :D

xox,

annemie

 

Erin T - Love the one of the bride looking out the window with a glass of wine but my favorite is the shot of her arms around his waist. So gorgeous!

Joe - Great stuff. Love the shots of the invitation, backlit bride and the hands w/ bible.

Joda - GREAAAT photos. And The first one of the bride, B&W, backlighting… super great. Wonderful work. Always love to see your posts.

Meh. | Good Photographer, Mediocre Cook

 

So! This might be the only recipe blog you ever read that doesn’t actually have a recipe in it. And that, my friends, is because I can’t really recommend that you make this. On the menu? (Fake) chicken enchiladas verde.

Fake Chicken Enchiladas
Sounds good, looks fine (if a little boring)…

Fake Chicken Enchiladas

…tastes kind of like what I imagine space food tastes like. Carby… gluey… meh.

And seriously? There was a truckload of butter and cream and cheese included, so I don’t know where it went wrong. This may be one of the (honestly rare) cases where fake meat just doesn’t hack it. Or maybe I forgot to add something. Like the flavor.

Regardless, I was flattered by Judah’s initial attempt to make me feel better:

Fake Chicken Enchiladas

Oliver, apparently, wasn’t feeling so generous: culinary excellence is non-negotiable in this six year-old’s world. I like the last frame, where he appears to be calling for a pizza (though he’s more likely just trying to hack Matt’s password and play Temple Run).

Fake Chicken Enchiladas

Moral of the story: don’t make this! Also: send me recipes! Good ones! I clearly am not very discerning when it comes to picking them on my own…

And if you’re in NYC this weekend, give me a shout… I’m headed back for the first time in THREE FREAKING YEARS and want to see my peeps!

xox,

annemie

 

Brandon Rector - The pictures of Oliver are great.

Erin T - At least the photos turned out beautifully :)

elisa - Ha- I was hoping that you would say this turned out great. I have been thinking about trying fake chicken- and of course Mexican food would be the perfect choice! Not so much I guess?

Annemie - Elisa – Don’t be afraid of fake chicken! We use a couple of different kinds: Quorn, which is nice both because it has good flavor and because it’s not a soy product, and something called Delight Soy Chicken, which is made here in NC :) As with a lot of fake meat, the real issue is that you don’t have the same fat content, and that fake meat doesn’t sear as well as real meat, so it doesn’t get the same caramelized flavor. There are plenty of workarounds, though, so don’t give up!