The aioli in this picture didn’t come out very pretty, as we were hungry and wanted to dig in!
The smoked paprika and red pepper aioli I glommed on was delicious and served as the dressing for the greens as well.
Preheat oven to 375. Cut your head of Cauliflower in thick slices, some small pieces will break off on each side. Whisk a couple eggs with a tablespoon of olive oil. In a separate bowl:
Salt and pepper
Dip the slices of cauliflower in the egg mix, thouroghly coat. Then in the flour mix. Toss the small bits last and place on parchment on a cookie sheet. About 35 minutes. You want some good browning and I like the tip with a little char.
You could use just olive oil if you wanted to avoid egg.
I was trying to think of something different to do with the sugar pumpkin that came in my Enterprise Farm CSA. This chowder worked out really well! I made it vegan but stock would give it some extra depth.
-Roast the seeded pumpkin in half at 400* until soft. Skin side up. Don’t discard the juices that come out during baking. Do this the day before if you want.
– A couple of diced onions and a whole head of chopped garlic caramelized in olive oil in the soup pot- then about a cup of Madeira to deglaze.
– Add pealed pumpkin and about 3 cups water.
– Purée with stick blender, add Cumin, Curry, Sweet paprika and cinnamon. To taste but my amounts are in descending order. Then 1 cup Unbleached sugar, salt and Pepper and juice of one lemon.
– Dice about 2-3 cups of potato and simmer in soup until tender. Lastly add a bag of organic frozen sweet corn. Adjust water and salt so it’s not too thick.
Finishing with some butter and a touch of cream would be delicious, I opted to stay lite and just garnish with some whole milk yogurt before serving.
I’m all about the vegetables these days, I have some great sides I’ll write up soon. Thinking of the Thanking.
Having received the best ever box of vegetables from Enterprise Farm, I was inspired to actually publish a new post.
Flame roast those peppers directly on your gas flame if you have one. About 30 seconds a side or until you get a nice char. Ummmm- be careful too, open flame and all.
Peel and slice in quarters some white yams, toss them in olive oil, S&P and roast in the oven at 400 for about 30 minutes.
Chop about 8 tomatillo and 1/2 a red onion, toss with a dash of olive oil and cider vinegar, and S&P .
Stuff the peppers with any number of delightful things. I used shredded cheddar, ground beef ( browned with onion, garlic, cumin and cayenne ) and black beans. Put the stuffed peppers in the oven for the last 10 minutes of the yams roasting. I served it with plain yogurt to counter the heat of the spice and acid of the salsa.
We also had the most delicious romaine and fennel salad with this. I really love when my weekly box of veggies come, and therein lies a complete meal.
This is a very versatile dish that travels well for pot lucks. It’s tasty at room temperature and it’s gluten free and vegan. I made a “mother ” batch of the citrus quinoa and currents that I’ll use a variety of ways for lunches and dinners this week. I roasted the curried vegetables to make the dish for a party Saturday night.
2 Cups rinsed Quinoa
This screen mesh strainer is your best friend for making quinoa. Rinsing the powder off takes away a bitterness.
2 Cups Stock
2 Cups Orange juice
1 Cup Currents
Salt and Pepper to taste
Mix together in a pot and bring to a boil, turn to low simmer for 15 minutes covered. When kernels are translucent, uncover and let cool and more liquid will evaporate . Fluff with a fork and refrigerate. You could do this the day before too.
For the curried vegetables I used one head of cauliflower, 1 yam, 2 carrots, 1 onion and half a head of garlic. Dice vegetables in smallish cubes, toss with olive oil in a bowl and then add curry powder and sea salt. I also added a big pinch of cumin and Berber spice.
Spread cubes on a parchment lined cookie sheet and roast for about 30 minutes on 400* or until the edges are browned.
The secret ingredient for this dish was going out to the garden and picking a bunch of fresh herbs. Mostly mint, but also some thyme, lavender and chives.
Toss all together with about 1/3 of your quinoa batch and voila! A beautiful dish that will please everyone.
In case you haven’t tried Quinoa before, do it! It’s similar to couscous, but so much more nutritious.
Here we are, 2013, and my husband just figured out that years of gastro issues is relieved with eliminating wheat from his diet. OMG. Dietary restrictions in my own home ! Mostly I’ve decided to just eliminate those pesky wheat products, as the imitation ones just don’t measure up. Instead of bread he gets seasoned rice, potatoes, corn tortilla or some other grain mix.
But I do have to give gluten free baking a shot- to see if I can come up with something that is good even if you don’t have to eat gluten free. These were pretty tasty. Scallions are going crazy in the garden right now and you could use whole wheat pastry flour too.
3 Cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
Plus extra flour for dusting.
1 Tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup buttermilk or soured milk
( to sour milk put a tablespoon of cider vinegar per cup of milk and let stand at room temp for 10 minutes)
1 cup shredded cheddar
1 cup finely diced scallions or chives
Oven to 425* – Cover cookie sheet with parchment paper.
In a large bowl whisk together dry ingredients. Mix in chives. Make a well in the center and add buttermilk / sour milk. Then add cheese.
Knead until it’s evenly moist. The gluten free flour makes this receipt wetter- so heavily flour your work surface. Transfer dough to floured surface, shape into oval and dust top with coating of flour.
Cut lengthwise and then into 14 triangles.
Place on sheet and bake for 20 minutes until golden brown.