A Much needed HIATUS

YEP, I'm taking a much needed hiatus from blogging.  Cooking?  NO!  Posting and social media?  A definite YES!  

And even after I decided to stop this madness, I prepared and consumed both Vegetable Coconut Korma and Tempeh Coconut Sticks, served with a dipping sauce.  Both were great!  My cooking will never stop.  I love food experimentation and eating my way through my "flavor of the day".  I look forward to travel and eating the healthy local foods, often a challenge.  Bring it on!

This is a well deserved tech break.  Who knows whats next? I think of it as recharging my batteries.  Peruse my blog, recreate the recipes, leave comments.  Enjoy the foods...eventually I'll be back.

CAULIFLOWER STEAKS ON PUREE

roasted cauliflower "steaks" on a bed of cauliflower puree

Inspired by the farm to table genius Dan Barber. 

INGREDIENTS:

1 1/2 lb. head of cauliflower
1 1/2 cups water
1 cup almond milk
2 Tbsp. vegetable oil, more for brushing
salt and ground pepper


DIRECTIONS:

Heat the oven to 350 degrees.  Using a very sharp knife and starting at the top center of cauliflower head, cut two 1 inch thick slices of cauliflower, cutting through stem end.

Set cauliflower steaks aside.  Cut enough florets from remaining cauliflower head to measure 3 cups.

Combine florets, water, and milk in medium saucepan and sprinkle with salt and pepper.  Bring to boil and cook until cauliflower florets are very tender, about 10 minutes.

Strain, reserving 1 cup cooking liquid.  Transfer florets to blender. Add half of the reserved 1 cup cooking liquid and puree until smooth.  Add more of the liquid if desired, and puree again.  Return puree to same saucepan.

Heat 2 Tbsp. vegetable oil in heavy large ovenproof skillet over medium-high heat.  Brush cauliflower steaks with additional oil and sprinkle with salt and pepper.

Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side.

Transfer skillet to oven and bake cauliflower steaks until tender, about10 minutes. 

Rewarm cauliflower puree over medium heat.  Divide puree between 2 plates; top each with cauliflower steak.

cauliflower steaks and puree served with miso-glazed salmon

KALE CAESAR SALAD

Kale Caesar keeps in the frig for days without wilting

INGREDIENTS:

1 lb. curly kale, tough stems removed, roughly chopped (about 4 qts. loosely packed leaves)
5 Tbsp. extra-virgin olive oil
5 oz. hearty bread
salt and fresh ground pepper
2/3 cup Vegannaise
6 anchovy fillets (3 tsp. if you have anchovy in a tube) OMIT if VEGAN
1 medium garlic clove
3/4 cup Vegan Parmesan
2 tsp. Worcestershire sauce (Amy's if Vegan)
2 Tbsp. juice from 1 lemon
1 small shallot, finely sliced

I used the last of my winter garden kale for this recipe.

DIRECTIONS:

Preheat oven to 350 degrees. 

Cut the bread into large cubes.  In a medium bowl, toss these with 2 Tbsp. of the oil, salt and pepper.  I added a bit of garlic powder.  Transfer these to a baking sheet.  Bake these in the preheated oven for 10 minutes, then turn and an additional 10 minutes or until golden brown.  Set aside.

croutons ready

In a large bowl, massage kale with 3 Tbsp.of the oil, making sure to coat all surfaces, kneading with your hands to help break down the tougher pieces, about 4 minutes.  Set aside and prepare the dressing.

In a food processor, combine the Vegannaise, anchovies, garlic, cheese, Worcestershire sauce, and lemon juice.  Process until just smooth.  Season to taste with pepper if necessary. 

To serve, add half of the croutons, shallot and the dressing to the wilted kale.  Toss with hands until thoroughly coated.  Sprinkle with the remaining croutons.

sooo tasty

GARLICKY LEMON GREEN BEANS

roasted and garlicky

INGREDIENTS:

⅓ cup pine nuts
2 pounds fresh green beans, stem ends trimmed
10 cloves garlic, peeled and thinly sliced lengthwise (a medium clove should yield 4 slices)
6 tablespoons extra-virgin olive oil (I use Colavita)
1½ tablespoons lemon zest (you’ll need two lemons)
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon sugar
1½ tablespoons freshly squeezed lemon juice
6 tablespoons coarsely grated Parmigiano-Reggiano


1. Set oven rack in middle position and preheat oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.

2. In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to small bowl (don’t leave them in hot pan as they will continue to cook).

love those pine nuts

DIRECTIONS:

1. Set oven rack in middle position and preheat oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.

2. In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to small bowl (don’t leave them in hot pan as they will continue to cook). Set aside.

3. Put the green beans in a large bowl.

start with a lot of green beans and 10 cloves of garlic

Add sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper and sugar and toss well. Transfer mixture to prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).

4. Roast beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not shriveled.

5. Add lemon juice, Parmigiano-Reggiano, remaining lemon zest and pine nuts to beans and toss well.  Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to serving platter and serve hot or room temperature.

garlicky lemon green beans served

with lemon Dijon salmon and vegetable rice pilaf

VEGGIE RICE PILAF

My veggie rice pilaf picture here with Dijon lemon glazed baked

salmon and lemony garlic green beans.

INGREDIENTS:


1/3 cup pine nuts, toasted
1 Tbsp oil
1 Tbsp. Earth Balance
2 carrots, diced
1 shallot
1 pkg. button mushrooms, sliced
1 cup frozen peas
1/2 tsp. thyme
Salt and pepper to taste
Cooked brown rice, cook this in veggie stock


DIRECTIONS:

Saute the carrots and Earth Balance till soft.  Add the mushrooms and cook till tender.  Add the peas, thyme and salt and pepper.  Cook till peas are thawed and cooked.

Add to warm cooked rice, toasted pine nuts and adjust seasoning.  Stir all together.

MISO SALMON

deliciously glazed

INGREDIENTS:

1/2 cup agave

1 cup miso

1/2 cup mirin

1 1/2 to 2 pounds cod, salmon, basa, etc

DIRECTIONS:

Preheat the oven to 350 degrees.

Combine the first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended.  This mixture will be fairly thin.

Place fish fillets in a baking dish.  Pour the mixture evenly over the fish.

Bake at 350 degrees for 20 minutes.

a glaze forms as it bakes

MOROCCAN LENTIL SOUP

better than I ever expected

eatingwell, February 2013

INGREDIENTS:

2 tsp. extra-virgin olive oil

2 cups chopped onions

2 cups chopped carrots

4 cloves garlic, minced

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground turmeric

1/4 tsp. ground cinnamon

1/4 tsp. ground pepper

6 cups veggie broth

2 cups water

3 cups chopped cauliflower

1 3/4 cups lentils

1-28 oz. can diced tomatoes

2 Tbsp. tomato paste

4 cups chopped fresh spinach

1/2 cup chopped fresh cilantro

2 Tbsp. lemon juice

DIRECTIONS:

Heat oil in a soup pot over medium heat.  Add onions and carrots and cook, stirring occasionally, about 10 minutes.Stir in garlic and cook for 30 seconds.

Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.

Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil.  Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 50 minutes.

Stir in spinach and cook until wilted, 5 minutes.

Just before serving, stir in cilantro and lemon juice.