My cousin made these meatballs once and they were the bomb! These are not the hearty meatballs one eats with spaghetti, but softer, lighter, almost the texture of a matzoh ball. She served the meatballs on shallow plates with a few spoonfuls of curry as a sauce.
But me, I like them as a noodle soup ladled over some softened zucchini noodles. I like to drown my cauliflower rice with them. I believe in my heart of hearts that they would be divine over some rice noodles or steamy hot rice. They could also possibly be stuffed into a wrap or a sandwich.
My roommate makes the most amazing sweet potato fries. They are a mix between candy and crack. And I’m not even a sweet potato fry fan! I know some people prefer sweet potato fries over regular fries, but my fry hierarchy goes from steak frites, with curly fries being a close second, followed by waffles fries/ crisscut fries, and potato wedges dead last. I think sweet potato fries beat out potato wedges. I loved fries covered in garlic or cheese. I love In N Out’s animal style fries when they’re hot; it’s disgusting when it’s cold. I have been recently introduced to sriracha mayo and its cousin gochujang (Korean red pepper paste) mayo. Heaven! Continue reading
ADAPTED from my mom
SERVES a hungry family of 4 for 1 dinner and leftovers
INGREDIENTS: 1 head of cauliflower, 5 dried shitake mushrooms, 1 cup of hot water, 1-2 cloves of garlic, 1 tsp of corn starch, 1 tbsp of vegetable oil
DIRECTIONS: First soak the shitake mushrooms in hot water for an hour. This is something you can do before you leave for work. Meanwhile, chop the cauliflower into small florets and mince garlic. Roughly chop the rehydrated mushrooms, reserve the water, and stir fry with garlic with vegetable oil until lightly browned. Add the cauliflower and season with salt and a teaspoon of soy sauce. Stir fry for a minute.
Add half a cup of the shitake water and cover with the lid. Let it steam for 1-2 minutes. Taste before adjusting seasoning if necessary. Mix the remaining water with a teaspoon of corn starch and pour it into the cauliflower mix. This will thicken the liquid into a sauce. Cook for another minute or two until cooked through but still crisp.
NOTES: All times and measurements are eyeballed by yours truly. My mom does not measure, scoffs at measuring, and believes in experience. If the cauliflower comes out mushy, the fault lies somewhere between you and me, not her.
Is gluten-free if you use gluten-free soy sauce.