CAULIFLOWER CURRY and KALE

 

Cauliflower Curry and Kale

INGREDIENTS:

1 small head of cauliflower, cut into 1/2 inch florets
1 bunch of kale, cut into ribbons, probably 2-3 cups
1/2 red onion, minced
1 1/2 Cups lentils
3 Tablespoons oil
2 Tablespoons curry powder (or to your tastes)
1/2 Tablespoon paprika (I like hot Spanish paprika)
1/2 Tablespoon ground coriander OR seeds lightly toasted
1 tsp. salt

DIRECTIONS:

 Cook the lentils in a large soup pot,  according to the directions on the package. Most likely this means adding 2 cups of water for every cup of lentils into a large pot and getting it boiling.  (I add 1/4 cup more than the directions call for). Cover and simmer 20 to 30 minutes.

In the last 10 minutes, add all the spices to the lentils, stir and continue to cook.

Meanwhile, heat a few tablespoons of oil in a large pan and add your cauliflower. Cook your florets over medium-high heat for about 15 minutes until the florets start to brown a bit.

 

cauliflower starting to brown

 

 

 

kale cut into ribbons

 

 

 

with the addition of kale

Next add your onions and cook them until they are translucent – another 5 minutes.

Finally add your kale along with a pinch of salt. Cook this for just a few more minutes until the kale starts to wilt.

Add this skillet mixture to the pot of lentils and mix all together.  Return the lid and sit for 5 to 10 minutes.

Don't overcook the kale.

 

total comfort food!

ARE YOU A REAL FOODIE / QUIZ???

Take this 25 question food quiz.   There are a few surprises.  See how you do and learn a bit in the process.



http://www.csmonitor.com/The-Culture/Food/2012/0727/Are-you-a-real-foodie-Take-our-quiz/What-is-a-prix-fixe-menu

MAKE YOUR OWN TACO SEASONING

my homemade taco seasoning

mix in prep bowl

I found this recipe on the Internet.  Why make your own?  First of all, it's cheaper, way cheaper!  I like the idea of making my own spice blend so I can control what goes into my meals and ultimately my body.  Start with using good ingredients.

I bottle my blends in my recycled Penzeys spice jars.  Shame to put those jars to waste.

INGREDIENTS:

1 part chili powder

1 part cumin

1 part garlic powder

1 part onion powder

1/4 - 1/2 part crushed red pepper

DIRECTIONS:

Mix all the spices together and store in an airtight container.  You can store this in the freezer.

Use sparingly OR liberally.

I plan on using this today in my taco soup (a previous post).  This would be great in tacos or 7 layer Mexican dip OR any other recipe that calls for taco seasoning.

my taco seasoning



VEGETARIAN PAD THAI

my finished plate

INGREDIENTS:

1 box Pad Thai noodles, (8 oz. dried)
1 onion, diced
1 container firm tofu, drained well and cut into small cubes
2 carrots, cut match stick style
2 Tbsp. sesame oil
3 cloves garlic, minced
8 to 10 Chinese cabbage leaves, shredded
1 cup thawed peas
1 can sliced water chestnuts, drained
4 green onions, sliced
1/4 cup shelled pistachios, roughly crushed and toasted, set aside
Fresh cilantro

these noodles worked well

SAUCE:

1/4 cup tamari
1/2 cup lime juice
2 Tbsp. peanut butter
2 tsp. hot chili sauce
1/4 cup agave nectar

Whisk all together.

DIRECTIONS:

Follow the noodle pkg directions and soak the noodles in hot water.  Set aside. 

Saute the onion and tofu in the sesame oil until they start to turn golden.

Remove, set aside.  Add carrots and garlic and more oil if necessary.  Saute a bit with the lid on; you may add a bit of water to help the carrots steam. 

After about 5 minutes, add the cabbage, peas, water chestnuts and 3/4 of the green onions.  Add the noodles and the sauce mixture.  Cover and cook about 10 minutes. 

Serve in a large bowl, sprinkle the Pad Thai with the remaining green onions, cilantro and toasted pistachios.

serves at least four

even more tastier the next day!

BUTTERBEANS n' PASTA

 

the beans before the addition of pasta

INGREDIENTS:

1 pkg. fresh butter beans, approximately 2 cups
Water to barely cover, add more if necessary
2 Tbsp. oil
2 tsp. veggie bouillon
3 cloves garlic, slice thin
1 tsp. dried tarragon
Pepper to taste
1 Tbsp. Earth Balance
4 oz. whole wheat pasta
Vegan Parmesan cheese

 

using a large "bowl" shaped pasta catches the bean mixture

 

 

this brand of pasta is whole wheat and carries the Earth Fare label

 

DIRECTIONS:

In a medium saucepan, place the beans, water, oil, bouillon, garlic, tarragon and pepper.  Being to a boil, turn heat down and simmer for 30 minutes.  Add the Earth Balance and stir together.

Meanwhile cook the pasta.  Drain.  Mix all together and serve with the vegan cheese.

FANCY SCHMANCY PB AND J / BAR DRINK

One of my favorites!

INGREDIENTS:

1 oz. Frangelico hazelnut liqeur
1 oz. Chambord  (black raspberry liqueur)



DIRECTIONS:

Pour ingredients into shaker over ice.  Shake until completely cold.  Strain into old-fashioned glass.

MARINATED GOAT CHEESE

slices of goat cheese marinate in

oil and spices for 1 week

I used a blend of fresh and dried herbs

INGREDIENTS:

This is NOT an exact science, feel free to play.  Here's what I used:

4 small logs of goat cheese (next time I'll try mozzarella)

4 garlic cloves, sliced

3 sprigs rosemary

3 sprigs thyme

2 bay leaves

1 Tbsp. black peppercorns

fresh lemon rind

2 tsp. capers, drained

Virgin olive oil to fill the jar

DIRECTIONS:

Carefully cut the goat-cheese logs into rounds.  This is easier to do when the cheese is cold.

Place half the herbs, spices and garlic in the jar.  Carefully add the cheese rounds, alternating with the remaining herbs and spices.

Fill the jar completely with olive oil.  Cover and refrigerate for 1 week.

To serve, bring the goat cheese to room temperature.  Serve with crackers or even better yet, spooned over warm bread.

tip:  assemble the ingredients while the cheese stays cold

also, brush a bit of oil on each slice so they don't stick together in the jar