Karen Barnaby

cauliflower fried "rice"With egg muffins and low-carb pizza portions individually wrapped and sitting in my freezer, I decided it was time to do something with the cooked shrimp that had been sitting in the freezer since BBP - that's my acronym for Before Back Problem.

 Since I intended to make the Cauliflower rice from the Lo-Carb Gourmet Cookbook, I figured that making a nice sauce for the shrimp would be great.

I love the Asian style fried rice but rarely eat it - and no carb means no rice . So I decided to make the cauliflower rice more Asian by adding in lots of extras like green onion, prosciutto - well Asian style with an Italian touch - and sesame oil. First off I had to grate the cauliflower which was a snap with my Cuisinart. Luckily it was a firm head with little water to squeeze out so I did not make too much mess.

The cauliflower fried rice recipe is a favorite that both my daughter and I have made several times before  so I was not surprised that the finished dish turned out really well and tasted as good as it looked.

fresh asparagus and cambazola  crustless quicheA favorite source of mine for low carb recipes that are simple to make and quite delicious is a cookbook published in 2004 by local Vancouver chef, Karen Barnaby. She is the Executive Chef at the Fish House in Stanley Park. The book is called "The Low-Carb Gourmet."

For the first group of recipes I wanted to make dishes I could freeze and just haul out and warm. So I picked three simple recipes, two from her book,  and went ahead with minor modifications to use up what I had in my fridge..

egg and sausage breakfast muffinsThe first recipe I tried was an asparagus and cheese crustless quiche. I added brie for creaminess, cambazola for a flavour jolt and also chopped in two slices of ham.

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