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.

Roasted Tomato and Jalapeno Salsa

So far we have collected about 15 lbs of tomatoes from our little garden. I've made tomato sauce and kept some of the cherry tomatoes for snacks and salads. I would normally make pico de gallo too but this year I roasted a couple of pounds of tomatoes, jalapenos, garlic and onions to create this roasted salsa. I also roasted a nectarine I had on hand for some extra sweetness.

We ate this salsa with homemade baked tortillas. You can use this recipe to make your own...just leave off the cinnamon sugar and sprinkle with salt and pepper before putting them in the oven.

Almost ready - the jalapeno will blacken too.

Ingredients

2-3 lbs tomatoes, halved
3 jalapenos, stem removed
1 red onion, cut into 1/2 inch rings
1 nectarine, pit removed and halved
1 head garlic
1/4 c olive oil
1/3 cup cilantro, chopped
salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees. Space everything over a couple of baking sheets - leave room - you want to roast the ingredients not steam them.
2. Sprinkle with olive oil and a bit of salt.
3. Roast for about 45 minutes, until jalapenos are blackened, garlic is soft and tomatoes are dark.
4. Remove from oven and cool to room temperature.
5. Place everything in a food processor (including juices on pan). Process until desired consistency is reached. I like it a bit chunky but process longer if you prefer it smoother.

Other salsa recipes to try:

• Adobo- Peach Salsa
• Easy Homemade Salsa

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.

Freezer Meal - Potato and Chickpea Curry Wraps

Are you one of the many people out there who are trying to cut back on their red meat consumption? To me, nothing can substitute for a great steak so I won't say this dish will make you forget your favorite tenderloin! But  potatoes and chickpeas do make a great vegetarian meal - even if you are not a vegetarian! This curry dish is quick and easy to prepare. I usually wrap them in a flour tortillas so I can freeze them and pull them out for a quick workday lunch. Even though I add mango chutney inside the lunch wraps, I also take a bit extra a long for extra flavour.

Of course, they are also great as a main dinner meal sans tortilla - easy, quick and delicious. Naan bread would make a great accompaniment so you can slop up the leftover sauce on your plate!

Ingredients

1.5 lbs potatoes
1 tbsp vegetable oil
2 cups chick peas
2 tsp mustard seeds
1 large onions, chopped
4 cloves garlic, crushed
1 tbsp freshly grated ginger
1 tsp tumeric
1 tsp garam masala
1/4 tsp cinnamon
1/4 tsp cloves
1 tsp ground cumin
1/2 tsp coriander
1 small jalepeno, diced
1/2 tsp salt
2/3 cup stock or water
1 cup peas
6 large soft tortillas
store bought mango chutney - optional (but really good)

What to do

1. Cut potatoes into 1/2-inch cubes (don't peel them unless you want them that way).
2. Heat oil in large skillet over medium heat.
3. Add mustard seeds and cook till they start to jump and pop.
4. Add the onions and cook with low heat till soft. Stir frequently.
5. Add the rest of the spices, salt, jalapeno, chickpeas and potatoes.
6. Stir for a minute or two until everything is nicely mixed.
7. Add water or stock. Stir. Cover.
8. Simmer for 15-20 minutes until potatoes are cooked and tender.
9. Add the peas, cover pan and cook for another 5 minutes or so.
10. I like to mash up the mixture just a little - but up to you!
11. Cool for 15 minutes.
12. Take a tortilla and spread about a tbsp of chutney down the middle of the tortilla.
13. Place about 1/2 - 2/3 cup potato mixture onto tortillas, over the chutney.
14. Wrap like a burrito. If you need instructions on wrapping look here:http://www.ehow.com/how_5327072_wrap-perfect-burrito.html
15. Roll up finished wraps in plastic wrap and place on a cookie sheet.
16. Place in freezer until ...well... all are frozen and then place them in a larger ziploc, if desired, and store in freezer until needed.
17. To enjoy, simply microwave for two minutes or heated through.
18. Throw some extra chutney in your lunch bag!
    

Cauliflower Fried "Rice"

Cauliflower Fried "Rice"

This is one of my favorite all veggie meals and a great way to use up extra cauliflower and veggies. You can add whatever vegetables you have on hand and any of your favorite spices. I also like that it feels more like a meal than just eating plain veggies. I often leave out the eggs but if I want a bit of protein it is a great option. For anyone following a Paleo meal plan or anyone trying to reduce their meat intake, this would be a great meal. It's very filling!
 

Ingredients

1 medium head cauliflower, cut into florets
1/2 head broccoli
1/2 shredded carrots
1/2 medium red onion, diced
1 small zucchini
2 cloves garlic, minced
1 tsp chili flakes
2 eggs (optional), slightly beaten
1/4 cup Thai sweet chili sauce or teriyaki sauce
1 tbsp grated ginger
Salt
Pepper
sesame seeds to garnish

Instructions

1. Throw the cauliflower into a food processor and pulse until they are the desired size (think grain of rice). 
2. Place them in a large bowl. 
3. Then reuse the processor bowl and do the same thing for the other veggies. 
4. Heat a large pan over medium heat. 
5. Add 1 -2 tbsp oil. 
6. Throw in the veggies.  
7. Add the ginger, garlic and chili flakes.
8. Stir fry until cooked - about 7-10 minutes.
9. Make a well in the centre of the veggies and add the eggs. 
10. Stir the eggs until slightly scrambled and then mix through the veggies. 
11. Add the sauce. 
12. Season with salt and pepper. 
13. Sprinkle with sesame seeds. 
14. Serve.

Farro Vegetable Salad

Farro Vegetable Salad Recipe

This is the first time I have tasted farro. Farro is a complicated grain. There is confusion and debate over what it really is - some say it is spelt ...it isn't. Others call it emmer which it is. Whatever you call this wheat grain, it is delicious as far as whole grains go. It is slightly sweet, nutty and when cooked properly, slightly chewy.

I have to admit that although super popular, quinoa has not been an ingredient I like. I now sub out quinoa and replace it with farro in salads. It is not gluten free as it is a member of the wheat family but is lower in gluten than some other wheat varieties.

This wonderful summer salad is really versatile. Throw in whatever veggies you have on hand - tomatoes, squash, cucumber, onion....you get the idea. Also, if you don't want to do the extra work of roasting peppers just throw them in raw. You could also leave out the maple syrup but I like the added hint of sweetness. It's perfect for potlucks and picnics.

If you have a Trader Joe's near you, try their 10 minute farro to cut down on prep time! 

Serves 6.

Ingredients

1/4 cup olive oil
1/4 cup sherry vinegar
1 tbsp dijon mustard
2 tbsp maple syrup
squeeze of 1/2 a lime
10 oz uncooked farro (probably about 1-1/4 cups dry grains)
3 roasted peppers, chopped
2 cups sugar snap peas, chopped roughly
1/2 cup Parmesan cheese
3 large carrots, shredded
1 yellow zucchini, diced

Instructions

1. Whisk together oil, vinegar, maple syrup and lime juice. Set aside.
2. Cook farro according to package directions. Cool.
3. To roast peppers

• Take washed bell peppers, and place on hot grill.
• Grill until skin blisters and peppers soften – rotate peppers so skin chars all over (7-10 minutes depending on grill). I like to basically char the top skin.
•  Remove from grill and place in bowl.
•  Cover bowl with plastic wrap and place to the side so they rest for 20 minutes or so. The peppers will steam inside the bowl which will loosen the charred skin, making it easier to remove them later.)
• Remove peppers from bowl and carefully remove charred skins.
• Cut peppers into one inch pieces or long strips.
• Cool

4. Place farro and all veggies into a large bowl.
5. Gently toss in dressing.
6. Season with salt and pepper.
7. Sprinkle Parmesan on top.
8. Serve

Grilled Vegetable & Feta Salad





Throw everything in a bowl - how easy is that!

Grilled Veggie Salad - so healthy and delicious.

Fresh asparagus - a sure sign of spring!

A little salt, pepper and oil and we're ready to go!

Beautifully Charred.

I wanted to serve a healthy salad one night to go with an ahi tuna dish but didn't feel like running out for lettuce and I wanted to prepare it ahead of time. Luckily, I had a bunch of different veggies - peppers, asparagus, beets - that were perfect for grilling. And since grilling brings out a natural sweetness in the vegetables little dressing was needed. I added some creamy feta and, as crazy as it sounds, some pickled ginger to it and it was amazing! You can substitute any other grilling veggie that you have on hand - squash, zucchini, cauliflower, sweet potato etc.


Serves 6 as a side dish
Ingredients

6 sweet peppers
2 large beetd
2 bunches asparagus
2 ounces feta
2 small purple top turnips
1 avocado
2 tbsp pickled ginger, chopped (optional)
extra virgin olive oil
squeeze of a lemon
salt
pepper


What to do

• Preheat oven to broil.
• Take washed bell peppers, cut in quarters lengthwise and cutout white veins and seeds. Place on baking sheet (outside skin of pepper facing up) and squish down so peppers are same height.
• Season with salt and lots of freshly ground black pepper.
• Brush tops of peppers with a good quality olive oil (or just pour it on like I do).
• Broil until skin blisters and peppers soften (5-10 minutes depending on grill). I like to basically charr the top skin.
• Remove from oven and place in bowl.
• Cover bowl with plastic wrap and place to the side so they rest. The peppers will steam inside the bowl which will loosen the charred skin, making it easier to remove them later.)
• Wash asparagus and cut ends a couple of inches if needed.
• Place asparagus in a single layer on pan and again sprinkle with salt and pepper and toss in some oil.
• Broil 3 minutes until one side is starting to char slightly and then carefully turn the asparagus so you can grill the other side.
• Remove from oven.
• Reduce heat to 375 degrees F.
• Peel beets and turnips.
• Cut into small half inch pieces and place on pan.
• Salt, pepper and oil them.
• Roast until tender, about 20-30 minutes.
• Chop asparagus into one inch pieces.
• Remove peppers from bowl and carefully remove charred skins.
• Cut peppers into one inch pieces.
• Skin avocado, remove pit and dice into one inch chunks.
• In a large serving bowl, throw in all vegetables including any juices from the pans.
• Add feta, pickled ginger and add a squeeze of lemon.
• Season if required.
• Enjoy!
  
  
  

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!