Sausage & Cauli Rice One-Pan Dinner

I’ve created an easy and delicious one pan dinner that is most closely like a jambalaya but sans seafood. It doesn’t have to have a fun name, but it sure is tasty!

Sausage and Cauli Rice One-pan Dinner

cleaneatingwithkatie
One-pan dinners with ingredients already in your pantry or freezer are a life-safer for busy evenings. This recipe is quick, easy, and nutritious. It can also easily be tweaked based on what you have available.
Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 2 med leeks
  • 4 cloves garlic
  • 1 package cauliflower rice fresh or frozen
  • 1 package frozen green beans
  • 1 can diced carrots
  • ¾ cup chicken bone broth
  • 1 jar Otamot Foods Tomato sauce Spicy or regular
  • 2 packages pork sausages Make it Italian brand is my fave
  • 2 tbsp basil chiffonade

Instructions
 

  • This recipe is easily tweaked. Have fresh or frozen carrots? Use those instead? Don't have leeks? Use onions. Make substitutions, omissions, or additions and it'll still be great!
  • Sauté leeks and garlic in a large saucepan until fragrant.
  • Add a bag of cauli rice, frozen green beans, and a can of carrots.
  • Add bone broth and the whole jar of Otamot foods tomato sauce
  • Bring to a simmer and then add in Make it Italian mild sausage. Cook for about 10 more minutes.
  • Top with basil, serve, and enjoy!
Keyword cauil rice, one-pan dinner, quick weeknight meals

Use code KatieL10 for 10% at omtamotfoods.com

The 52 New Foods Challenge – Cauliflower

Cauliflower is one of my favorite veggies. This is another childhood favorite. My mom steamed it with butter and if you put butter on veggies, I’ll eat it. Now I love cauliflower roasted in butter. It’s simple and delicious. I also love cauli mash (instead of potatoes), cauli rice (here’s one of my favorite recipes), and cauli alfredo. It’s such a versatile veggie AND it’s good for you!!!

Jennifer Tyler Lee suggests that folks try roasted caulitflower – especially the purple variety or use a yogurt dip for raw cauliflower.

Food Facts:

  • Member of the Brassica/Cruciferous family.
  • White cauliflower is rich in glucosinolates, an important antioxidant.
  • Colorful varieties contain even more antioxidants than white cauliflower. For example, purple cauliflower, the graffiti variety, has two and a half more times the antioxidants than white cauliflower. 
  • It is believed that the white variety is actually an albino mutant from the more colorful varieties.
  • For fresh cauliflower, look for:
    • bright green leaves
    • no spots, speckles, or bruises
    • no traces of grey mold
  • It can be stored for about week in the fridge without compromising the nutrient value.
  • Steaming or sautéing the cauliflower will retain the most nutrients. Avoid boiling cauliflower.
  • Opt for fresh over frozen for the most nutrition.
  • Good source of vitamins B6, C, and K, folate, potassium, maganese, and omega-3 fatty acids.
  • Good source of fiber.
  • Due to its sulforaphane content, it is veggie that is great for the liver.
  • Contains many anticancer properties.

Sources:

The 52 New Foods Challenge by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, Superfoods by Tonia Reinhard, and Eating on the Wild Side by Jo Robinson.

In Season, in April

April is here and that means that STRAWBERRY season
is upon us. This means that I will be eating as many strawberries as I possibly can from now until about October.  Here is a list of what is in season in April (in Northern California). 

What are you looking forward to in April?

Hugs & Health <3,

Katie

In Season, in March

Happy March!

March is one of my favorite months because SPRING officially begins and because my birthday is in March. 🙂 As for what’s in season in Northern California in March, I wish there were fruits that were in season besides citrus fruits, but since there aren’t, I’m enjoying the citrus. March is officially asparagus season in most of North America. After reading Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life I decided that I would only be eating asparagus during the late winter and early spring. 

It’s what I’m most excited for this month! Bring on the stinky pee!! What seasonal produce are you going to enjoy in March?

Hugs and Health <3,

Katie

 

In Season, in February

It’s February!! <3 <3 <3 For me, the first day of February means January is over. Woot! I’m not a fan of January. 1.) It’s winter. 2.) It’s cold. 3.) It’s dark really early. 4.) It’s winter. 🙂

With the start of February in Northern California, comes cherry blossoms. I also love seeing trees, plants, and bushes in my garden with little flower buds. Just this morning, I saw blossoms on my blueberry bushes! This fills me with happiness because homegrown blueberries = happiness in my world. 

Well, even though blueberries aren’t on the list, here is what is in season in February. What seasonal produce are you looking forward to? I’m enjoying mandarins and arugula.

Health & Hugs <3,

Katie

 

In Season, in January

Yikes! It’s already January 14th! Better late than not at all. Here is the list of what’s in season [especially in Northern California] in January. 

I’m still enjoying all the cruciferous veggies and the citrus fruits! What seasonal foods do you enjoy in January?