Roasted Cauliflower with Gremolata Breadcrumbs

Feeling absolutely starved this afternoon and I remembered I had a big bag of Cauliflower Florets in the fridge. I’ve been wanting to roast Cauliflower and found a truly wonderful recipe on Food52.com.

Cauliflower in all it’s glory by Jennifer Schmidt on Unsplash

Ingredients:

2 large heads cauliflower. broken into florets or 1 large bag cauliflower florets
1/4 cup plus 2 tablespoons olive oil, divided
1/2 tsp Kosher salt, divided
1/4 tsp freshly ground black pepper
1/2 cup panko (Japanese bread crumbs)
Zest of 1 lemon
2 cloves garlic, finely minced
2 Tbsp roughly chopped fresh parsley

Set oven to 400 degrees.

In a large bowl mix ¼ cup olive oil, ¼ tsp salt and ¼ tsp black pepper. Add cauliflower and stir well to coat. Pour into a baking sheet and bake for 20 minutes, or until cauliflower is starting to get nice brown bits.

Meanwhile in a frying pan, heat 2 Tbsp olive oil and add panko and ¼ tsp salt. Gently sauté for several minutes until breadcrumbs begin to brown. Reduce heat and add lemon and garlic. Gently sauté a couple more minutes and remove from heat.

Put cauliflower in a serving dish and top with the breadcrumb mixture. Sprinkle parsley over and serve. So good!

Mustafa’s Daal (Lentils)

After visiting Kumy’s Mom at the beginning of last year, we were reminded how incredibly delicious Pakistani food is!  We were also lucky enough to learn how to make Daal from Mummy’s cook, Mustafa, who is an amazing cook.

It’s a fairly easy recipe, and uses a “bagaar” to add flavor.  It was one of the first things we made when we got back.  I’m happy to say it was just about as good as Mustafa’s and a welcome reminder of our visit back “home”.

Ingredients:

1 cup Masoor Daal (small, round, split red lentils)
1/2 cup Moong Daal (small, oval split yellow lentils)

4 cups water
2 tsp crushed garlic
1 tsp salt
1 1/4 tsp ground cayenne pepper (use less if you don’t like spicy)
1/4 tsp turmeric
3/4 cup diced onions
3/4 cup diced tomato
1/2 jalapeno, diced, optional
1/4 cup cilantro, rough-chopped, optional

Bagaar:
2 Tbsp oil
1 1/2 cloves of garlic, roughly chopped
1 1/4 tsp whole cumin
3 dry red chilis (small, round ones, but you can use two long red ones instead.)

Wash both daals well, swirling and rinsing until the water is mostly clear. Add to a large pot. Then add water, garlic, salt, cayenne, turmeric, onions and tomatoes. Cook 30-40 minutes.

Whisk well and add water to get a thick gravy consistency, as needed. You can also use an immersion blender to puree the daal, but be careful not to over do it. Add Jalapeno and Cilantro, and cook 10 minutes more.

In a small frying pan, heat the oil and add the rough-chopped garlic, and dried red peppers. Cook for a minute or two and then add the cumin seeds. Cook 30 seconds more and pour oil mixture right into the daal. Stir to combine and serve with basmati rice or Naan. Can also add a squeeze of lemon when serving if you wish.

Fresh Mint & Lemon Iced Tea

The mint in my garden is already 10″ tall and of course spreading with reckless abandon. I love mint and have decided to let it “own” a patch of ground by the porch, since it’s worth it to step outside and grab some whenever I need it. After all, what other herb grows by the square foot? (If you want to corral it – it also grows well in a low flat pot.)

Mojitos, anyone?

Another great way mint can be the star of the show is with Fresh Mint & Lemon Iced Tea, which is only lightly sweetened, but incredibly refreshing – especially on a hot day. Plus it’s caffeine free.

Ingredients:

4 cups water
2 peppermint tea bags (we like Celestial Seasonings)
1-2 cups of fresh peppermint sprigs (stems and leaves are fine – no need to remove leaves)
2 Tbsp sugar
2 Tbsp lemon juice

Directions:

Bring water to a boil in a small saucepan. Add the teabags, sugar and fresh mint and remove from heat. Cover and let steep 10 minutes or so. Stir and then strain into a pitcher. Add 2 Tbsp lemon juice and fill the pitcher with ice.

Stir again, then check the taste – adding more sugar or lemon to taste. Pour into glasses half-filled with ice and garnish with a slice of lemon and a sprig of mint if desired.

New Year’s Day Hoppin’ John

It’s a Southern tradition to eat Hopping John (Black-eyed Pea Stew) on New Year’s Day for good luck all year, and this year, I’m not taking any chances!

I started with Ree Drummonds recipe. Ree adds a ham hock and says that you can also add a can of diced tomatoes, or a few cups of torn-up Kale. I skipped the ham hock, but may try the tomatoes or kale the next time I make it. If you don’t like black-eyed peas, it’s also good with black beans – it’s a great, comforting dish perfect for a cold Winter’s Day!

Ingredients:

4 Tbsp butter (or 2 Tbsp bacon drippings & 2 Tbsp olive oil) (Or just 4 Tbsp olive oil for a vegan version)
1 large yellow onion, diced
4 cloves garlic, minced
1 bell pepper, any color, diced
2 stalks celery, diced
3 14-oz cans black-eyed peas, drained and rinsed
1 quart chicken stock (or veggie stock for vegan)
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
Good pinch of red pepper flakes
2 tbsp. white wine vinegar
White rice

Heat butter or bacon drippings and oil in a cast iron skillet. Add, onions, bell pepper and celery. Saute for about 5 minutes, until onions are translucent. Add garlic and saute another 2-3 minutes.

Add black-eyed peas, chicken stock and seasonings. Don’t add the vinegar yet! Bring to a simmer, cover and let cook 30 minutes. Remove lid, stir and let cook another 15 minutes, stirring occasionally.

Add vinegar and stir. Check seasonings. Serve in a bowl over hot rice.

Baked Apple Oatmeal

Another MelsKitchenCafe recipe – and I like this because you can prep it ahead of time and it isn’t overly sweet. It makes a great breakfast on a cold morning, but you could even use this as a treat with afternoon tea. Or as a weeknight dessert, served with a dollop of sweetened, whipped cream.

Ingredients:

1 1/2 cups old-fashioned regular style oats
3/4 tsp baking powder
1 tsp cinnamon
1/8 tsp freshly ground Nutmeg
1/4 – 1/3 cup brown sugar
1 1/2 cups milk
1 egg
1 tsp vanilla
2 T butter, melted, (omit for a vegan version)
2 large apples, cored and chopped (no need to peel) (I used Gala, but really you can mix it up.)

Mix oats, baking powder, cinnamon, nutmeg and brown sugar. If you like things a bit sweeter, use the larger amount of brown sugar.

Mix the milk, egg, vanilla and melted butter, and pour into the oats. Stir gently to combine

Place chopped apples in the bottom of a 9×9 cake pan, (or a 9×12 pan as shown) and top with the oatmeal mixture. You can cover and hold this overnight, or you can bake it straight away at 350 degrees for about 35 minutes. Delish!

Beautiful, Chunky Roasted Veggies

I love roasted vegetables, but sometimes forget how much veggies shrink while cooking. By cutting the chunks larger, and spreading them out, you can get wonderful flavor without overcooking them. Plus all of these truly beautiful vegetables are hardy, so you can prep this early and roast them later.

Ingredients

1 large red onion, halved and cut into eighths
1 medium yellow onion, halved and cut into quarters
2 small zucchini, cut lengthwise and into 2″ pieces
2 small summer squash, cut lengthwise and into 2″ pieces
2 green bell peppers, cut into 2″ pieces
2 red bell peppers, cut into 2″ pieces
1 carton baby Portabella mushrooms, sliced thickly
1/2 head of cauliflower, cut into florets
2 blue potatoes, halved and cut into 3/4″ slices

3 Tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
good-sized pinch each of Oregano, Basil, Red Pepper Flakes & Parsley
smaller pinch each of Rosemary and Thyme

Mix oil and spices in a small bowl. Pour a little extra olive oil on two baking sheets and sprinkle a little more garlic powder, salt and black pepper on them. Spread around with your hand, and then dump the vegetables on one pan. Pour the olive oil mixture over and toss gently until all of the veggies are coated. Spread the veggies evenly on the two trays and bake at 425 for 25-30 minutes. Give them a bit of a stir half way through. The veggies should still have all their beautiful colors, but still be nicely cooked.

These vegetables are so beautiful:

Smoky BBQ Beans (Vegan)

This is another side that I made for our Smashburger dinner the other night. It’s a Jamie Oliver recipe, and somewhat simplified but we loved its smokier, tangier flavor.

2 Tbsp olive oil
1 large onion rough chopped,
2 cloves of garlic, crushed or 2 heaping tsp garlic puree
1/2 tsp red pepper flakes
1 heaping tsp smoked paprika
1 tsp cumin seeds
1 cup pureed tomatoes
2 small cans vegetarian baked beans
1/3 cup BBQ sauce (I used Sweet Baby Ray’s BBQ sauce, which is vegan)
1/2 tsp kosher salt – or to taste

Heat olive oil in a large frying pan. Add onions and garlic and sautee several minutes until softened and just starting to turn golden.

Add spices and cook a little longer. Add tomato puree, beans and BBQ sauce. Stir wlel, heating through and put in a baking dish. Bake uncovered at 350 degrees for at least 30 minutes.

Crispy Smashed Potatoes

We griddled out last night and the boys made amazing Smashburgers. So good – we’re definitely hoping for an encore! I started potatoes boiling for potato salad as a side. But I don’t really like potato salad all that much and neither does anyone else.

So what do you really want with burgers? Fries, of course! And what goes better with a Smashburger than Smashed Potatoes? I found an amazingly good recipe from melskitchencafe.com. It’s easy, delicious and everyone loved it!

Ingredients:

2 lbs. baby red or yellow potatoes
1 Tbsp plus ¼ tsp kosher salt, divided
4 Tbsp olive oil, divided
¼ tsp garlic powder
¼ tsp onion powder
Freshly ground black pepper, to taste
2 Tbsp chopped fresh parsley, chives and/or green onion (optional)

Add 1 Tbsp salt to a pot of boiling water and add potatoes. Cook until quite soft, but not totally mushy. Let cool.

Drizzle and smear a little of the olive oil on a baking sheet and place potatoes on the sheet. Using a potato masher, or the bottom of a water glass, press down on the potatoes until they’re smashed about 1/2″ thick. Don’t crowd them.

Drizzle with olive oil. Sprinkle with garlic powder, onion powder and a little kosher salt. Grind fresh pepper over.

Bake in a 425 oven for 25-30 minutes or until slightly golden on the top and nicely browned on the bottom.

Serve with a dollop of sour cream, or ketchup. Delish!

Vanna’s Nam Van – Coconut Milk & Fruit Dessert

Our dear friend Vanna is the most amazing cook.  Literally everything she makes is the best I’ve ever eaten – no matter what she’s cooking!

Last night she was in town and made supper for all of us, including one of my favorite desserts – Nam Van, and she shared the recipe with me.

Nam Van is a popular dessert in Southeast Asia, and it’s a fruity, coconut milky dessert that’s unlike anything you’ll ever try. More liquid than a pudding, it’s refreshing and not overly sweet. The green jelly make it a pretty light green color, too.

We are lucky to have a great Asian Market close by, so we were able to pick up all the components, but you can always order these items online as well.  All the fruit and coconut milk was Arroy-D, and the green jelly is Chin Chin brand.

Next time I’ll photograph it before it’s all gone!

Ingredients:

1/2 cup palm sugar (or 1/3 cup brown sugar)
1/2 cup water

1 can lychees in syrup  (save lychee syrup)
1 can longans in syrup
1 can rambutans in syrup
1 can toddy palm seeds
1 can jackfruit in syrup

3 cups of coconut milk (We used Arroy-D cartons.)
2 cups ice
2 cans Green Jelly (We got Chin Chin brand)

1 cup fresh cantaloupe chunks
1 cup fresh muskmelon chunks

Make a simple syrup with palm sugar and water, by heating them in a pan until it comes to the boil and the sugar is completely dissolved. Remove from heat and let cool.

Open all the cans of fruit. Drain the syrup and rinse all the fruit.  Be sure to save the lychee syrup – you’ll add it back in later!

Palm seeds are oddly slick and sticky at the same time, but add a wonderful chewy texture. Don’t freak out – just put them in a colander and rinse them really well.

Place all rinsed, canned fruit into a large bowl.

Add the coconut milk, lychee syrup and about half the simple syrup. Stir the fruit gently until well mixed. Add ice and stir more until the mixture is a little chilled.Stir very gently and taste – adding more of the simple syrup as needed.

Shake the jelly out of the can, and cut it into 1/2″ cubes.  Cut melons into chunks and add both to the coconut fruit mixture, again stirring very, very gently.

Refrigerate at least a couple of hours.

To serve, add a little crushed ice to a bowl or cup and fill with fruit and coconut mixture. The ice helps keep it cool.

You could probably save time by refrigerating the cans and carton of coconut milk overnight so they’re cold to start with.  Still add ice to the mix and to the cup – this lightens the milk a bit.

Easiest French Bread Ever! (With Variations)

French-BreadThis bread recipe is from Mel’s Kitchen Cafe and is the easiest and most consistent bread recipe I’ve ever used. It uses a clever proofing method, where you don’t even take the dough off the mixer, and you use ice cubes to create steam while it’s baking.

We love toast and jam and this simple, delicious bread is perfect for that and for sandwiches. I made two loaves yesterday with a cup of whole wheat flour substituted for a cup of the white flour, and I really liked the flavor and texture.

I’m sure you could add Rosemary and chopped olives, or other herbs and interesting things, but this bread doesn’t really need it.  But who knows?  Now that I’ve found a good recipe – I may experiment!

UPDATE:  Rosemary is amazing!

Rosemary & Herb version:  Add 2 Tbsp of chopped Rosemary and 1 tsp Italian Seasoning mix with the flour.  Crazy good.  Especially good warm from the oven with a little slather of butter.

Sesame Seed version: Add 1/4 cup sesame seeds with the flour, and sprinkle some on top before baking. I’ve been on a sesame seed bread jag lately and it’s so good!

INGREDIENTS

2 1/4 cups warm water
2 Tbsp sugar
1 Tbsp active dry yeast
1 Tbsp kosher Salt  (Mel uses a little less)
2 Tbsp olive oil
5 1/2 – 6 cups all-purpose flour (or 1 cup whole wheat flour and 4 1/2 -5 cups regular flour)

Mix water, sugar and yeast in a mixing bowl. If you have a stand mixer, use the mixing paddle to mix it.

Cover the bowl and/or mixer with a clean dishtowel and let the yeast get bubbly for 5 or so minutes.

Add the salt, oil and 5 cups of flour. Mix with a dough hook, or spoon for 6 or 7 minutes, adding flour as needed- 1/2 up to 1 cup flour, until dough is forming a nice solid mass. It will hang onto the dough hook and then flop back in the bowl occasionally. Only add flour if the dough is really sticking to the side of the bowl.  If kneading by hand, knead for several minutes until it’s smooth and elastic.

Leave the dough in the bowl and the dough hook in the dough. Cover the stand mixer and bowl with the kitchen towel again and leave it to rise for 15 minutes. Uncover the bowl, run the dough hook for 30 seconds or so and cover again. Repeat this process 3 more times. (You can also just leave it to rise, covered for one hour.)

Remove the dough from the bowl, split it in half, and spread it out into a sort of rectangle.  Roll it along the long end and pinch the ends and bottom so the dough holds together. Lay the loaves side by side, seam side down on a baking tray lined with parchment paper or a silicon mat.

Slash the dough with a very sharp knife at an angle 2″ apart. Cover again with the kitchen towel and leave to rise for an hour.

Preheat oven to 375. Just before you put the bread in the oven, throw a few ice cubes in a metal oven proof dish and put it in the oven, on the lowest shelf.

Bake for 25-30 minutes, rotating pan half way through. It should rise up and get nice and brown. Check it for doneness by turning the loaf over and knocking on it. If the loaf sound hollow, it’s baked.

Let cool before slicing. Slather with butter and call it a day.