Mon_Feb_18_20:01:23_PST_2019

When you eat a vegetarian diet with a carb-conscious slant, vegetables become your very best friends
I can continue to eat my beloved rice, noodle and pasta based dishes by bulking them out with vegetables.

Pulaos are a regular part of the meal rotation around here- both for quick weeknight meals and as a crowd-pleasing side dish when friends come over for supper. The difference is that these days rice has to share the spotlight in pulao and fried rice. In every case, I've found that tweaking the rice-based recipe with extra vegetables does in no way spoil the experience of eating that quintessential comfort food. The spices and seasonings make it taste just the way I've always loved it.

Cauliflower florets have always been a delicious addition to many rice dishes like masale bhaat and vegetable biryani, but lately I've also been using cauliflower in its trendy avatar of cauliflower "rice" which is nothing but cauliflower florets that are finely grated to a fluffy, rice-like (or maybe cous-cous like) texture. Trendy or not, it is certainly a simple, practical and tasty way to fill out rice dishes.

This weekend, I found large, beautiful heads of cauliflower on sale and bought three to convert to "rice" and freeze away- yes, raw cauliflower "rice" freezes beautifully and it is very convenient to process it all at once and have a stack of boxes in the freezer ready to be cooked.

The food processor does a quick and tidy job of turning cauliflower florets to "rice".

• Cut cauliflower into chunky florets.
• Rinse them well and drain/spin/pat them dry.
• Place a few florets in food processor bowl fitted with a metal chopping blade.
• Process until most of the florets turn to rice- be careful not to over-process to mush.
• Remove the unprocessed chunks- they can be chopped again with the next batch. every shelf, 20 minutes at a time. I empty out the space, wipe it down and examine every object to see if it is useful and functional before putting things back. My goal is to know exactly what I have in my kitchen, and to use it well.
  
  Two boxes of kitchen items ended up at the thrift store. The tongs that I found unwieldy, that aspirational baguette pan, the twee serving pieces that never got used- they will all have to find new homes.
  
  It is not just a question of getting rid of things but in some cases, getting better versions of things that I use all the time. Like the two cheap plastic colanders that I bought 15 years ago- I replaced them with sturdy stainless steel ones that are much nicer to use.
  
  My "big" kitchen project was a pantry remodel. We have a small closet in the family room (next to the kitchen) that I use as a pantry- but it was dingy and dark, with deep shelves where pantry items were never easy to organize and find. One of my neighbors retired from the construction business and takes on woodworking and other handy jobs to keep himself busy. I hired him to remodel the closet, changing the deep shelves to wrap around shelving like this blogger did. He was able to take the old shelves out, split them and paint them and reuse them as the new shelves. We had paint cans left behind by the previous homeowners, and found white paint for the shelves and pale grey paint for the closet walls. The whole project was finished over 2 days, using materials we already had on hand, with the only costs being labor costs that went straight to my nice neighbor. That worked out well.
  
  I still don't have electrical wiring for a closet light, but we put in a motion-sensor battery-operated light, and now the pantry is a whole lot more functional. Having a well-stocked and organized pantry makes it easier to put together quick meals, and minimizes waste because food doesn't languish at the back of a shelf.
  
  I'll leave you with a quick pic of our dinner tonight: tacos with asparagus (sautￃﾩed quickly in olive oil, seasoned with salt, pepper and a squeeze of lemon juice) and a cucumber avocado salad- this was a recipe I saw here on Smitten Kitchen, and for something so simple, it is a surprisingly tasty and refreshing salad that we'll make often.
  
  
  
  
  Happy Spring! How have you been?!