I often challenge myself to step outside my comfort zone and try new things. Whether it is a new food, or a new activity, I want to be able to evolve and expand my horizons. My boys have been a little timid in the past and I think that seeing me try new things and struggle or fail occasionally helps build their self-esteem and I hope it makes them realize that they can continue to improve and mold themselves even into their adult years.
Recently I have tried several new foods; I attended “Edesia. A Palisade Culinary, Wine & Spirits Adventure”. What an adventure to try new foods, wines, and spirits. Head cheese, caviar, pork belly, patty pan squash, ceviche… and the list goes on. I enjoyed most of what I tried but I have to tell you the Passion Fruit Panna Cotta from Il Bistro was by far my favorite sampling.
I also tried kombucha for the first time this week. Kombucha is a fermented tea beverage, so it is heady, effervescent, and supposedly great for your health… I was not a fan. I bought a variety that was juice and kombucha with chia seeds. I was hoping for this great experience and of course I wanted to feel energized and healthy from the probiotic nectar. I was put off by the aroma, the yeast was overpowering and the flavor was reminiscent of a spoiled drink. I know that I am probably not sophisticated enough to truly enjoy this drink, but at least I gave it a shot.
My point is there is always going to be new things to try and I suggest you give it a shot, it will not always work out, but you never know you might find your next obsession.
Here is a recipe that has something new for you to try. Let me know what you think!
Chinese Stir Fry with Cauliflower Rice
A quick and healthy Asian inspired dish
1 lb fresh cauliflower shredded
24 ounces California blend
1 lb chicken tenders
1/2 cup low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon corn starch
2 tablespoons cold water
salt and pepper to taste
1. steam shredded cauliflower until just tender
2. cook California blend according to package
3. sauté chicken until done
4. mix soy sauce, brown sugar, sesame oil together set aside
5. Add chicken and California blend together and heat add soy sauce mixture
6. mix corn starch with cold water add to skillet stir to combine add bring to a boil
7. turn off mixture let rest 3-4 minutes, stir and serve over shredded cauliflower
season with salt and pepper
I like this version because I can have a nice Asian inspired dish without the starch of the rice. Tasty, a little healthier, and easy to do!
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Now go cook something!
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