Mother’s day is this Sunday, and this is the first year that it is different (for me) than the many other mother’s days I’ve celebrated. Mother’s day in my family usually consisted of a nice brunch, some flowers, a gift, and a card. We never made a huge deal about it, so I didn’t think it would bother me much this year since my mom is too sick to celebrate, but as it gets closer it’s all I can think about, and writing about anything else seems trivial.
For those of you who’s mothers are here and able to celebrate, promise me you will not take this mother's day, or any day that you have with your mother, for granted. If you live near her, make sure you take the time to visit her, make her a pie, go for a long walk. If you are far, make sure you spend extra time on the phone with her, send her a hand-written card. Do whatever you can to make her feel extra special. If you’re lucky you will have her here for a long time ….. but if not, you will want to look back knowing that you gave her the very best of your time. The memories we've made are so important, I hold onto them so very tight. It's how I will celebrate this year ….. being thankful for our good times together.
Last year for mother’s day, I was traveling back from a wedding so I was not spending it with my mom. I called her that morning, and she was talking my ear off about this, that and the other thing. I kept trying to get off the phone, but because it was mother’s day I caved and decided to let her chatter away. I am so glad I did. We laughed a lot, I remember so much of that silly conversation, and I know I always will.
A lot of the food that I share on my blog is inspired by the meals my mother would make for us at home growing up. She always made sure there was a home-cooked meal for us even though she worked full-time. I’m still to this day not quite sure how she did it, but I am so thankful that she did. It shaped my thoughts about food, and gave me so many fond memories and recipe ideas that I now use to create my own, more modern, versions. These peppers are no exception. Stuffed peppers were one of those things that we loved, and this updated version with this magical cauliflower "rice" is what I've been eating and loving on recently.
peppers stuffed with ramp + cauliflower fried “rice”
6 stuffed peppers
For the peppers:
3 green (or any color) peppers, cut in half and seeds, etc, removed
a drizzle of olive oil
salt + pepper
for the ramp + cauliflower fried rice:
1 head of cauliflower
1/3 cup of almond, slivered (or chopped)
a couple tablespoons of grapeseed oil (or a neutral high-heat oil)
1 yellow onion, diced
2 cloves of garlic, minced
7-10 ramps, cleaned, white and green parts diced (separated)
2 tablespoons of toasted sesame oil
1 tablespoon of tamari or low sodium soy sauce (or braggs aminos)
1 tablespoon of brown rice vinegar
a handful of golden raisins
Cook the peppers:
- Pre-heat the oven to 400º.
- Place the peppers onto a baking sheet, and drizzle with olive oil and season with salt and pepper.
- Bake for 20 minutes, until peppers are soft (but still holding their shape). Remove and set aside until you’re ready to stuff.
Make the cauliflower ramp fried “rice”:
- Chop the cauliflower into florets, and place them into a food processor. Keep pulsing until you have a small grain-like consistency. Do not run the food processor too much because you don’t want it to become too fine or mushy.
- Heat a medium/large wok or cast iron over medium-low heat with about a tablespoon of the oil, and then add the almonds. Cook for 2-3 minutes until the almonds are toasted and light brown. Remove them from the pan, and set aside.
- Using the same pan, turn the heat up slightly to medium, and about a tablespoon of oil and add the onions. Cook for several minutes unitl the onions are very soft. Then add the garlic, and the white parts of the ramps and cook for about 2-3 minutes, while stirring.
- Add the cauliflower, sesame oil, tamari, brown rice vinegar, and then give it a good stir. Cook undisturbed for a few minutes to brown some of the cauflowier. Give it a stir, and a taste. Adjust any seasoning (sesame oil, tamari, etc) that you like. Cook for a few more minutes, then remove form the heat. Stir in the green parts of the ramps, and the raisins.
Stuff the peppers and serve:
- Take a couple of spoonfuls of the cauliflower fried rice, and stuff them into the peppers. You might have some extra cauliflower fried "rice, which you can save and eat on it's own, or reserve and make a few more peppers the next day.