MY COOKBOOK

MY COOKBOOK
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27.4.14

CAULIFLOWER RICE


After the discovery of using spaghetti squash in lieu of spaghetti, cauliflower rice was the most monumental discovery for me. The idea, I think, comes from Chef Jamie Oliver. You grate the cauliflower and then microwave it. I feel almost embarrassed to write it into a recipe. 

Do you remember the urban legend regarding microwaves? There are still people who believe it to be true, and like all legends there are scores of personal testimonies insisting on it. The current legend that is raging is more insidious; in fact it’s deadly and affects all of us. But as far as the microwave legend is concerned, there is no harm, if people want to give up convenience for a belief rather than follow science based evidence that is their problem. Microwave ovens don’t make foods radioactive. When we talk about microwave “radiation” we are simply talking about the production of thermal energy, aka, heat. Radiation and radioactive is NOT the same thing. Celeste Robb-Nicholson, M.D. from the Harvard Health Review explains: “Microwaves do not cause cancer. They’re a form of non-ionizing radiation and thus cannot ionize tissue. Microwave ovens use low-frequency waves of electrical and magnetic energy to produce heat to cook food. They don’t make food radioactive, nor do they trigger cancer-causing genetic mutations.” 

The human body absorbs radiation from a wide variety of sources and most of it comes from the Sun. The most spectacular evidence of solar radiation storm is the Aurora Borealis.

 

cauliflower 
seasoning of choice 

• Wash a cauliflower really well and let it drip dry. That’s because you don’t want the cauliflower wet, because it will turn into mush. 
• Put 2-3 pieces in a food processor and whizz it until it looks like rice. Or grate the cauliflower on the coarse side of a grater. 
 • Transfer the cauliflower into a heat proof bowl and place a microwavable dome over it. 
• Microwave it for 4-6 minutes. 
• Take it out, season and fluff it up with a fork. And that’s all is there to it.




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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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