Typically we ring in the new year with some kind of pork, some kind of green and some kind of beans… it varies from region to region but is usually flavorful but a little heavy.
This year we lightened it up a bit: Chuck made dry rubbed pork spare ribs, trimmed and slow cooked to drain off most of the fat and still leave them moist and flavorful.
Our green; steamed spinach with onion, garlic, and a little nutmeg, salt and pepper.
And the big piece we lightened up black beans and rice – we made black beans and cauliflower rice. Lots of flavor and lots less carbs!
I started with a head of fresh cauliflower, trimmed off the stem and greens, removed the core and broke the pieces into smaller pieces.
I pulsed it in the food processor until is looked like grains of rice, sauteed it in a little bit of olive oil with a shallot, chopped garlic, salt, pepper, cumin, smoked paprika and cilantro.
Then I added two cans of black beans, drained and rinsed, heated those with the rice and tossed in some shredded carrots, chopped green onion and a little diced pickled jalapeno.
AWESOME flavor and a lot fewer carbs!
Even made enough to have later this week for some lunches.