Why cauliflower is hotter than Jennifer Lawrence - Spicy Cauliflower Couscous Recipe

Have you noticed that cauliflower is hotter than Jennifer Lawrence these days? They are constantly being splashed across the news - Jennifer and cauliflower - but honestly, I've see more cauliflower lately than JLaw. Why? Why? Why?

The price! Everyone is talking about the price of cauliflower. Last week a head of the white coniferous was selling for $7.99 - for one piddly head!

Thankfully, a secret stash of the vegetable must have been unearthed as the price came down quite a bit at my local vegetable market - two heads for $4! Even though they aren't my favorite veggie,  I grabbed four! I just had to figure out what to do with the cabbage cousin. I thought given their status of late, I had to do something more than serve them raw with ranch dip or steam them until they were limp.

This recipe has a tonne of flavour, and not a lot of calories. It reminds me of couscous without the all the carbs and calories. Did you know an entire head of cauliflower (5 inches wide) has less than 150 calories???

I added a little bit of oil to saute the onions, peppers and carrots but that's it. Spices are key in this recipe. I've listed what I use but if you hate cumin - don't add it! Add more (or less) chili powder. Kick up the curry, if that is what you like. Be generous in what you add - build up your favorite flavours.

You can add other veggies, if you like. Or add beans, meat, prawns or parmesan cheese! The choice is yours.

Here's hoping cauliflower's lower price is here to stay because I'd love to keep this dish on the menu at our house!

Now excuse me, I have to go watch "Joy" - JLaw rules.

One of my new favorite ways to eat this as a quick dinner is to slice open a pita, spread hummus on one side and then add a scoop of spicy cauliflower (warm or cold). Roll it up and eat! You could use a lettuce leaf if you want more crunch and fewer carbs.

Ingredients

1 tbsp oil
2 small heads of cauliflower, cut up in small to medium sized pieces
1 small onion, diced
1/2 yellow pepper, diced
2 medium carrots. diced
2 garlic cloves, chopped as small as possible
1 tsp salt
1 tsp ground pepper
3/4 tsp chili pepper
1 tsp smoked paprika
2 tsp curry powder
1 tsp garlic powder
1 tsp onion powder
2 tsp coriander
1/2 tsp sumac
1 bunch Italian parsley, chopped

Instructions

1. Working in batches, pulse the cauliflower 8- 10 times until the consistency of couscous or rice - you don't want mush!
2. Place the cauliflower in a large bowl and mix in all of the spices.
3. Place a large saute pan over medium high heat.
4. Add the oil.
5. Once hot, add the onions, pepper and carrots. Saute for 3-4 minutes.
6. Add the chopped garlic cloves and the cauliflower.
7. Saute for another 5 minutes until heated through.
8. Sprinkle with parsley.
9. Serve.

Mashed Purple Potato Salad

My 8 year old loves being in the kitchen. Last weekend he decided he wanted potato salad. We went to a farmer's market and he picked out some purple and yellow potatoes for his "creation". I usually prefer a vinaigrette type dressing on my potato salad but he was adamant that he wanted a creamy dressing. He also insisted on mashing them up vs chopped. Can't say he doesn't know what he wants! He added celery and some green onions. The dressing was a combo of reduced calorie miracle whip (you could use mayo), mustard, relish and some extra vinegar for some "zip". I gotta be honest - I wasn't convinced I was going to like it - instead I LOVED it! Not only did it taste amazing, the purple potatoes added a fantastic blast of colour. I made some one eyed purple people eater comment but obviously that song is lost on the 8 yr old set!

You can peel the potatoes ahead of time if you want but I usually just peel them after they are cooked - it's easier as long as your fingers aren't too sensitive to the heat or you have patience to wait till they cool. About 2 lbs of potatoes in total is about what you need. Serves 4-6 as a side dish.

Ingredients

6 purple potatoes, large dice
4 yellow potatoes, large dice
1/2 c miracle whip
1/4 c honey dijon mustard
3 tbsp apple cider vinegar
1 heaping tbsp green relish
1/2 tsp garlic powder
3 stalks celery, diced
3 green onions, chopped
pepper and salt to taste

Instructions

1. In a large pot, add potatoes (and salt if desired) and cover with cold water. 
2. Bring to a boil and cook until tender - about 10-15 after reaching a boil.
3. Drain potatoes, peel if not already done.
4. Add to large bowl.
5. Add onions and celery.
6. In a small bowl, combine miracle whip, mustard, vinegar, relish, and garlic powder.
7. Add to potatoes and mash together.
8. You can mash as much or as little as you  want. We left some good size chunks for texture. 
9. Cool in fridge.

Scalloped Potatoes with Boursin and Fontina Cheeses

So pretty! These are quite thin, thanks to the use of a mandoline.
A bit thicker would work too.

Warning: this is a dangerous recipe so continue only if you are willing to take the risk!

Or maybe just be smarter than me and use oven mitts and not a dish cloth - especially one not completely covering the ENTIRE handle of a cast iron pan! Who needs finger prints? It's not like I'm gonna break the law and need to be booked (is that even the right terminology??) and fingerprinted any time soon, right? 

This recipe is not one you want to make while on a diet...which means you'll probably be craving it when you are trying to count calories! It's creamy, delicious and contains mountains of potatoes and cheese - 'nough said.

Let it sit 15 or 20 minutes, if you can, before serving so it can set a bit. It is great the next day too.

If you don't have Boursin cheese, you can use cream cheese (one with garlic or chives would be good). 

Use a 10 inch cast iron pan that is about 2 inches high. If you use another type of baking dish keep it no deeper than 2 inches to ensure potatoes cook properly.

Ingredients

2 lbs small red potatoes
1 package boursin (or cream cheese)
1 cup shredded fontina cheese
1 small onion, chopped small
1 cup milk (not cream)
3 tbsp butter
1/4 tsp fresh ground pepper
1 tsp salt

Instructions

1. Preheat oven to 425 degrees.
2. Wash potatoes and thinly slice (1/8 inch) potatoes.
3. Place in cold water so they don't brown.
4. Saute onion in 10 inch cast iron pan over medium heat with 1 tbsp butter until translucent and just starting to brown.
5. Remove from pan.
6. Grease a baking dish (or if you are using a cast iron pan, just add butter to pan) with 1 tbsp of butter.
7. Drain your potatoes and dry them with paper towel.
8. Spread half of potatoes over bottom of baking dish.
9. Sprinkle 1/2 of onions, 1/2 tsp of salt, 1/4 tsp pepper, 1/2 cup shredded fontina cheese, and 1/2 tbsp of butter.
10. Layer the remaining potatoes over the first layer.
11. Add remaining salt, pepper, fontina, onions and butter.
12. In a small pot, bring milk to a simmer and add boursin.
13. Stir until melted.
14. Pour simmering milk mixture over potatoes.
15. Over medium heat, bring potatoes to a simmer.
16. Carefully place potatoes into preheated oven.
17. Bake for 25 to 30 minutes. - milk will be absorbed, potatoes soft when pierced with a fork, and cheese browned. Remove carefully!! It will be HOT.

Shaved Brussel Sprouts with Carmelized onions and Turnips

Brussel sprouts are often on people's "most hated" veggie lists. They are reviled for their smell, texture, taste etc. I admit that I don't EVER crave them like I do potatoes. The brussel sprouts of my childhood were boiled and stinky and did not taste good (sorry Mom) but today there are so many different ways to prepare them - roast, fried, halved, shaved, grated - that I believe there is a brussel sprout dish out there for everyone to enjoy.

Today's recipe showcases shaved or grated brussel sprouts along with another hated vegetable - turnip! But the turnip is roasted first which caramelizes them to bring out their sweetness. The kicker is the caramelized onions that are also added to complete the dish. The dish brought rave reviews from everyone at Thanksgiving dinner which included a few brussel sprout haters!

Ingredients

2 lbs brussel sprouts, outer leaves removed
Medium turnip, diced into 1 inch cubes
1 cup caramelized onions - see here for recipe
1 tbsp unsalted butter
1 tbsp oil
1 tsp salt, divided

Instructions

1. Preheat oven to 400 degrees.
2. In small bowl add turnip, tablespoon of oil and 1/2 tsp salt. Mix.
3. Place on baking sheet and roast for 20 minutes until caramelized and easily pierced.
4. Remove and set aside.
5. Carefully grate brussel sprouts with hand grater or use a slicer attachment on your food processor.
6. Add 1 tablespoon butter to large nonstick saute pan over medium high heat.
7. Add brussel sprouts & salt and saute for 5 minutes.
8. Add caramelized onions and turnips.
9. Saute for additional 5 minutes.

Serve s 8-10.

How to caramelize onions

Caramelized onions

Caramelized onions are one of my favorite condiments/side dishes! They go with almost everything - pulled pork, baked beans, grilled cheese, chilli, and are amazing by themselves or on a piece of toast. I LOVE them.

But let's face it - they are a lot of work. Cutting those tear inducing veggies into thins slices is no easy task. And as they caramelize those suckers shrink so you need many onions! A few weeks ago I bought a hand-held mandoline and I have to say it makes slicing much easier (just try not to cut off a finger). Whenever I make these morsels of delightfulness I make a BIG batch and freeze them in smaller portions. I know some people think the flavour and texture of the onions is negatively effected by freezing but either they have waaay better taste buds than I do or they are full of poppycock.

Just remember to have patience. I don't add balsamic vinegar or sugar to these beauties - I just go slow and let nature take its course. I do use a cast iron pan most of the time because it produces a better colour and seems to take a little less time. Finally, I prefer using yellow onions not walla walla or sweet onions - I think the yellow variety ends up with the best flavour.

Mandoline makes slicing easier and less teary!

Mmmm

So good!

Ingredients

8-10 medium yellow onions
2 tbsp unsalted butter
1 tbsp olive oil
sprinkle or two of salt

Instructions

Makes about 3 cups.

1. Over medium heat melt butter and oil. 
2. As soon as it starts to sizzle, add the onions. 
3. Stir frequently.Once the onions begin to brown turn heat to low. Stir frequently. 
4. Onions will slowly caramelize over the next 30-45 minutes. It takes time but it is worth it.

Pineapple-Blackbean Couscous

Ingredients
1 cup whole wheat couscous
1 can black beans (about 1 - 2 cups)
1/4 pineapple, diced
1 tbsp butter
1/2 tsp garlic powder
1 tbsp rice vinegar (optional)
Salt and freshly ground pepper

What to do
Boil 1 cup water in medium sauce pan.
Add couscous and give a quick stir.
Cover and remove from heat.
Let sit covered for 5 minutes.
Add garlic powder.
Add beans.

Over medium heat, melt the butter.
Add the pineapple and saute until carmelized (about 10 minutes). Stir frequently to avoid burning.
Remove and place in couscous along with any extra sauce in pan.
Gently mix and season with salt and pepper.
Let sit for an hour before serving or put in fridge for later use.
Delicious cold or at room temperature.

Goes well with Jerk Chicken!

Spicy Quinoa Salad

Ingredients

• 1 cup quinoa
• 3 cups water
• Salt to taste
• 2 cups diced cucumber
• 1/2 small red onion, finely minced
• 3 medium tomatoes, diced
• 1 jalapeño, seeded and diced
• handful of cilantro, chopped
• 2 tablespoons fresh lime juice (about 2 limes)
• 1 tablespoon red wine vinegar
• 1 tbsp dijon mustard
• 2-3 tablespoons extra virgin olive oil
• 1 avocado, sliced, for garnish

What to do
Put the diced cucumber in a colander, and sprinkle with salt to draw some of the cucumbers moisture out. Gently mix the cukes and salt and allow to sit for 15 minutes or longer. To remove the salt, rinse the cucumber with cold water, and drain on paper towels or a clean kitchen towel.

Place diced onions in a bowl of cold water. By soaking them before adding them to the salad you will remove the stinging bite of the onions and it mellows out the taste a bit. Let them sit for five minutes, before draining and then drying tehm off on paper towels.

Soak the quinoa for 5 min in the cooking pot. (Soaking it will help the quinoa cook evenly, and loosens up any residue of saponin (usually removed in processing), which can give it a bitter taste.)

Stir the quinoa with your hand, and carefully pour off the water using a fine mesh strainer.

Dump the quinoa back into cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired.

Bring to a boil, and then cover with a tight fitting lid. Immediately turn the heat down to simmer.

Cook for 15 minutes.

Remove quinoa from heat and allow to sit five minutes with the lid on. You will know the quinoa is done when it is tender and translucent; on each grain you will see a little "tail" that is now visible.

Combine and stir the vinegar, lime juice, mustard and olive oil in a bowl. Add the tomatoes, chiles, cucumber and onion, season to taste with salt.

Add the quinoa and cilantro. Toss together, add salt and pepper if needed.

Dish and add a few slices of avocado and extra cilantro, if desired.

Serves six.

Grilled Corn, Avocado and Tomato Salad

Grilled Corn, Avocado and Tomato Salad

I was looking for a light, and bright tasting salad to go with pulled pork sandwiches and beans. Finally I combined the best of a few recipes with corn, tomatoes and avocado. I added lime and rice vinegar to a simple vinegrette and I decided to roast the corn to bring out its sweetness. 

Simple, different and delicious!


Ingredients
2 avocados, chopped or use melon baller
2 cups cherry tomatos, halved or grape tomatoes, whole
6 corn on the cobs, grilled and corn niblets cut off (or can be boiled, or even 2 cups from a can but grilling them will add lots of flavour)
2 limes, juiced
3 tbsp olive oil
1-2 tbsp seasoned rice wine vingar (optional)
1/2 cup chopped cilantro
1/4 cup chopped parsley
salt and pepper to taste


How to grill corn:
Husk the corn and place directly on grill over medium heat. Turn often (every minute or so) until some niblets are slightly blackened and corn is heated through.


What to do:
Set aside 1/4 of chopped avocado.
Mix corn niblets, tomatoes and remaining avocado in large bowl.


Dressing:
In small bowl mash avocado that was set aside.
In another small bowl, juice the limes and add the oil and vinegar. Whisk until combined. Salt and pepper to taste.
Combine the mashed avocado and dressing until creamy and smooth.


Dress Salad:
Add to vegetables.
Add parlsey and cilantro.
Mix and serve.


Enjoy!

"Bean" there, done that! Molasses Baked Beans

Baked beans on the East Coast of Canada is a comfort food. Whether they're home-made or from a can doesn't matter, they always taste great. As a kid, we often had them on top of buttered toast or as a side dish.


I have to be honest and tell you I haven't made baked beans from scratch in a very long time. Instead, I "cheat" and start with canned beans, add a handful of this and a handful of that and then bake them again. After a couple of hours the sauce becomes thick and rich and sweet...mmm.

Last night we had them with pulled pork sandwiches...a perfect meal.

Ingredients
4 cloves of garlic, minced
2 tsp worstshire
2 heaping tbsp grainy mustard (but any type will work)
1 large onion, chopped
1/2 cup bbq sauce or ketchup
1/4 cup molasses
1/4 cup brown sugar
1 tsp powdered ginger
3 cans baked beans - I prefer Bush's vegetarian beans
1 can white beans

What to do:
1. Preheat oven to 325 degrees.
2. Throw every thing in a large oven-proof casserole dish.
3. Stir.
4. Bake for 2 - 2.5 hours.

Note: DO NOT put cover on baking dish or sauce will not thicken. Enjoy!