Last season, I recapped every single episode of Chopped Canada.  For season 2 (which premiered over the weekend), rather than doing the same, I’ve decided to write about what I might make with one of the mystery boxes.  The mystery boxes in the first episode consisted of the following:

Kataifi

Appetizer: Cherry drink mix, ground beef, rotabaga, kataifi (no one knew what it was. This ingredient looked like noodles, but it’s really a Middle Eastern pastry, similar to phyllo).

Main: Monkfish, gingersnap cookies, cocktail onions, creamy coleslaw

Dessert: Catalina dressing (I have NOT had this since the early 90s.  I didn’t even realize that it still exists!), tofu skin (this was definitely a throw-off for dessert.  I’ve seen it used as a savoury wrap for dim sum, but never dessert), cinnamon raisin bread and guava.

Uncooked monkfish

For this episode, I’ve decided to write about the main course box.  I’d probably make sweet and sour monk fish, using gingersnaps as breading, and then adding the usual suspects, such as pineapple chunks, bell peppers and, of course, the remaining mandatory ingredient, cocktail onions.  The coleslaw would be mixed with “riced” cauliflower for a side of  “fried rice” with eggs and peas, while the cocktail onions would go into the sweet and sour dish with the monk fish.

Cauliflower “rice” is a thing I’ve started doing over the past little while and it’s a great grain replacement on days where I feel like eating lighter (especially for stews with lots of potatoes).  And best of all?  “Riced” cauliflower can become just about any “traditional” rice dish, just like quinoa.

I’m not sure if I’m going to make that exact dish, but I might consider doing so with another type of fish or maybe chicken or turkey.  What would YOU make with the mystery baskets?

Kataifi photo by igor kisselev; Monkfish photo by cynoclub, both courtesy of Shutterstock