Cauliflower: Spiced & Roasted

I'm not sure which came first the cauliflower ideas or the idea to use cauliflower to mark the anniversary of this blog.  If have you been reading this blog from its inception you will recall that I launched the blog with my Faux Creamy Cauliflower Soup recipe, and then ended that year with a Creamy, Cheesy Cauliflower Dip.  Clearly, I like cauliflower and make it during the winter months. I love having that creamy soup on a cool fall or cold winter's day. As you know, I am also a fan of roasting. So the remainder of the time, I roast cauliflower. Just some plain Jane roasted cauliflower. (Poor Jane, we have no idea whether she was plain or not but she sure does get the short end of that stick.)

So instead of plain Jane roasted cauliflower, this time would prove different.  I have spices and I like to use them.  I especially like using turmeric because of its anti-inflammatory benefits.  With my cauliflower's need to not be plain and my need for variety, I opened the spice cabinet. 

I literally just pinched a little of this and a little of that right onto the sheet pan with oil and mixed it all around.  Then smushed (yes, the very technical term for imparting all that flavor onto the vegetable) the cauliflower around making sure the entire surface was covered with the tiny particulars of flavor.  While it was roasting, I decided to make a 'salsa' for a finishing topping. 

ingredients

1 head of cauliflower, sliced in slabs
3 T olive oil

pinches of:
cayenne
paprika
turmeric
salt
black pepper
red pepper flakes

Topping (optional)
1/4 c basil leaves
1/4 c mint leaves
1 medium garlic clove
1/8 t coarse sea salt
1/4 c olive oil

Instructions

As I mentioned, this was as easy as pour the oil on the roasting sheet and then add the spices and mix until you get a pasty mixture. 

Spiced oil mixture.  Basil, mint standing by to become a 'salsa'.

Cut the cauliflower in slabs so you get a tree like slab. 

Cauliflower 'trees'

Place them on the pan and make sure they are fully coated with the spice mixture. Roast at 425 degrees, turning once to make sure both sides get a good suntan, back and front.  No one wants a tan on the front and a milky white backside. While the cauliflower is roasting, use a mortar and pestle to crush the basil, mint, garlic and salt together to form a paste. Then add the oil to create a salsa like mixture. (You can also use a mini blender.)

Swimming around in spices, these cauliflower slabs are ready for roasting.

I think this side dish would be a nice addition to a Meze platter. A perfect side dish to fish or steak.  Of course, any Indian inspired food would be a natural plate partner.  I served myself a slab alongside some sautéd kale, and garlic mashed potatoes.  I dabbed a bit of the mint/basil oil on top. It gave it more of a kick.  Jill and JC liked the cauliflower all by itself.  I venture to say that if you added yogurt to the basil/mint that the cream and fat content would be a lovely complement to that mixture.  As far as the roasting, this method can lead to a variety of other spice mixes.  Try it with oregano or Chinese Five Spice.  Whatever tickles your spice fancy.

Print Friendly Recipe

Last Minute Stir Fry - Everything You Have

Oh the panic!  What to make?  I know that doesn't sound like the me who is the cheerleader for 'don't worry, 'just throw something together.' Yet that was the overwhelming feeling I had last week when I got entrenched in work, looked up at the clock, realized it was 7pm and I hadn't started dinner.  Not only was nothing prepped or cooking at that hour but I really had no clue what I was going to make. And, tick tock, my sister was due to arrive. 
It's time like these when one really needs to rely on the Houdini skill set of making something appear out of nowhere.  Sure, I had produce in the fridge.  Some of which were destined for future recipe ideas for the blog, but, oh boy, did these seem like random items.  Fear not, as nothing is ever random or can't party together.  You just need to ruminate on what unites them.  (I venture to say that that is true in all aspects of life.)

Upon grabbing every produce item I could find, I sectioned off what I thought would work.  As I stared at them, pondering their destiny, I wondered what common thread would weave this tale... 

Rice Sticks.  The perfect item to string them together.  Let the chopping, stirring and combining begin.

From the top left: Enoki mushrooms, spinach, Cremini mushrooms, scallions, Shitake mushrooms, garlic, snow peas, parsley, onion, red cabbage (which at the last minute I opted not to include), and savory cabbage which seemed to be camera shy and slipped out of the shot.

Ingredients

Vegetable Stir Fry (These were the amounts that I grabbed.  It was enough for 2 servings.  Increase for your needs.  Also, you can add more of any items that suits your fancy but these proportions created a good blend of flavors.)

3-4 T olive oil
1 T sesame oil
1/2 onion, diced
1 garlic clove
6-7 Shitake mushrooms, sliced
8-10 Cremini mushrooms, rough chop
1 - 7oz package of Enoki mushrooms
1.5 c snow peas, cut on diagonal
2 c Savory cabbage, chopped
3 c baby spinach, rough chop
2 scallions, sliced
1/4 c parsley, rough chop
salt and pepper to taste
fresh grated ginger (optional)

Rice Noodle Stir Fry
1/2 pkg Rice Stick Noodles (you can also use a wider rice noodle, or rags)
1/2 onion, sliced
1 garlic clove
1/3 heaping c chives, fine chop
2 T olive oil
1 T sesame oil

Whenever I have a lot of ingredients that don't need to be cooked all at the same time instead of the usual mise en place ( prepping everything first), I opt to chop what needs to be cooked first. Then while those are cooking, I continue to prep the remaining ingredients.  Ah, multitasking. It's a glorious thing.  To help make this recipe easier, I listed the ingredients above in the order they should be prepped and cooked. 

Instructions

Let the rice stick noodles soak in warm water until softened.  Do not cook these, just soak them first.

Rice Noodle sticks.  You can use whatever style you prefer.  A wider noodle would also work well.

In a large skillet, sauté the onions and garlic in olive and sesame oils until translucent. Add the Shitake and Cremini mushrooms, allowing them to get a nice sear before adding the Enoki mushrooms.  Season with salt and pepper. If you are adding the freshly grated ginger, add that at this time. 

An earthy mix that starts the flavor base.

While the mushrooms are cooking, in a separate sauté pan, add oils, onions, garlic and chives and cook until softened.  Add the rice stick noodles and stir until all the noodles are coated with the oil.  You might need to add some of the soaking liquid to avoid them clumping together.  Season with salt.

Once the mushrooms have a good sear, then add the snow peas and allow to soften but still have crunch.  Next add the cabbage and spinach and stir until just wilted. Then add the scallions and parsley. Taste for seasoning and adjust according.

To serve, you can combine the noodles and vegetables together. We opted for noodles on the bottom and stir fry on the top.  I didn't use grated ginger because Jill isn't a fan. (What!!?? I know, it's a crime.  Even though I didn't add it for our dinner, I am absolutely sure it would be a great addition to the dish.)

So sure, this is another easy, something from nothing, pull it out the air kind of dish, but here is the funny part.  I realize that I always say this or that recipe is easy.  And I truly mean it. So when my sister, Jill, enjoyed this meal so much she went back for seconds, a very rare occasion since she eats the amount of tiny bird, I told her it was easy, she could totally make it. Her response, "You say that about everything you make. It's easy for YOU."  But when I recounted what I did she said, "Well, I guess that IS easy."  So there you have it.  From the mouth of my muse, if she thinks it's easy, so will you.

Print Friendly Recipe

Linguine with Oven Roasted Tomatoes, Olives & Spinach

Hello fellow pasta lovers.  I know I have been neglecting you. Believe me when I tell you that it is not from a lack of making pasta. Quite the contrary. I make and eat pasta. (Gluten free now) Maybe not as often as before when I used to eat it every day.  Yeah, you read that correctly.  EVERY DAY. Oh the glory years.  Every day requires a lot of invention. Which meant I needed to come up with a variety of combinations to swirl, toss and top my pasta.  This is the very essence of the 'something from nothing' style, and how I pretty much make every pasta dish. Which leaves you wondering why the hell I'm not posting them given that it is the literal building block of my blog. Oh the irony.  Quite frankly, these dishes, although delicious, didn't seem like such revolutionary ideas, nor ones you wouldn't have thought up yourselves.  But maybe not. So, if it's pasta you want, it's pasta you get.  Who I am to deny anyone from eating pasta? I'm not crazy.

This combo literally was a throw it together dish from last week.  I was spending time with my niece Gianna before she headed back to college, my alma mater Binghamton University. Our afternoon of shopping ended right at the dinner hour and we were hungry.  We first thought of grabbing a bite at some local restaurant, but Gianna being every thoughtful and dollar conscious, said why spend money.  After mentioning that I didn't have a ton to choose from at home, save pasta, her answer: "Well, I would never turn down pasta."  And this why she is my goddaughter.  Like minds.

Here we go with the old open the fridge and see what we have...

Container of oven roasted tomatoes

Moroccan oil cured black olives

Baby spinach

That's all we needed to make a pasta that had some real depth of flavor.

Ingredients

1 lb. linguine (I used Tinkyada gluten free)
3.5 c oven roasted tomatoes
1/2c approx. roasting oil & juices from the tomatoes
1/3 c Moroccan oli cured olives, rough chop
4 c baby spinach, rough chop
1/2 med. yellow onion, diced (approx. 2/3 c)
3 large cloves garlic, sliced
pinch red pepper flakes, optional
Magic 3 (Olive Oil,  Salt, Pepper)

Moroccan Black Oil Cured Olives

Instructions

Dice the onions, slice the garlic, chop the olives. While the pasta is cooking, sauté the onions and garlic until just softened. Add the olives and stir to combine. 

Oven Roasted Tomatoes

Add the tomatoes plus their roasting oil and spinach and let cook until spinach is wilted and everything is warmed through.  Season to taste. (Note that the olives add a salty flavor so go light handed when adding salt.  TASTE, taste, taste.)

Once pasta is al dente, transfer it to the sauce pan and combine all together letting it cook the last minute in the sauce.  Top with grated cheese.

The sweetness from the tomatoes, the salty, earthy flavor from the olives and the bite of spinach. There really is no need for me to tell you that this was yummy.  Trust me, it was.  So much so, I made it again when my sis, Jill came for her weekly visit.  Pasta NEVER disappoints. It really does provide a double dose of love.

Print Friendly Recipe

When the Carrot Met the Eggplant

Eggplant Parmigiana is a super delish dish but it’s not one that you can whip up for a weeknight meal. Carrots sautéed in butter; sure those are yummy too, but how many times have you had them that way? Finding myself left with just these two vegetables, and not grooving on making either of the aforementioned standards, I wondered if these two might enjoy waltzing together on a dance floor of balsamic syrup.
 
Now, you may think that sounds fancy and hard.  Stop, wait, remember; it’s me. The Something from Nothing - Make It Simple chick.  
 
Some tips for this prep:
❖ Remember to cook the carrots so they are caramelized soft but still with a nice bite.  
❖ Eggplant can get mushy but don’t let it go that route.  You almost want to sear the outside and keep the inside al dente.
❖ Texture is important. I like the way the two textures work off one another.
❖ I cut the carrots on the diagonal, then give a quarter turn to the carrot and cut another cube. I keep quarter turning and cutting giving the carrots a multi-faceted edge.  I learned this technique many moons ago from a guest on one of Martha Stewart's show.  Her method was inspired by Japanese tradition, but I adopted this method and have been cutting my carrots this way ever since.  No major reason, other than there are more surface areas for caramelizing and absorbing flavors. Plus, I just like it.

Carrots cut by quarter turn method

Balsamic Glazed Caramelized Carrot & Eggplant Sauté

INGREDIENTS

2.5 c carrots, peeled, cut into chunks
1/2 c onion, thinly sliced
4 c (1 med or 2 sm Italian eggplant, cut into cubes (I leave the skins on, but you are welcome to remove if you don't like the texture)
1/3 c balsamic vinegar
1/2 T honey
Oil, salt, pepper

 

 

 

 

 

Directions

In a large sauté pan, caramelize the onion.  In the meantime, in a roasting pan, drizzle the carrots with oil to coat, sprinkle with salt & pepper. Roast the carrots until they are caramelize.  

(I like the flavor when oven roasting the carrots. Plus while are roasting, you can be cooking the onions and eggplant. However, If you prefer to do this in all in one pan, you can. Simply add enough water to the pan and steam the carrots until water evaporates. Add oil and let cook over medium low heat until nicely tender. Set aside and continue the rest of the recipe.)

While the carrots are cooking by your preferred method, begin sautéing the onion until soft then add the eggplant cubes. Add more oil as needed to soften eggplant until tender but not mushy.  You want to get a nice sear on the eggplant.  

Once cooked, remove the eggplant/onion mixture and set aside.  Add the balsamic vinegar and honey to the same pan and over low heat, reduce until it thickens.  Then add the carrots, eggplant/onions back to the pan and stir to combine. Serve with a drizzle of olive oil.

Here’s to introducing the carrot to the eggplant by way of syrup.  Who doesn’t get along with a little sweetness?

Print Friendly Recipe

Post note: The next night I made baby fingerling potatoes and stirred them lovingly together with the carrots and eggplant. It was hearty and they all waltzed nicely on a dance floor of balsamic sweetness.

Leek, Onion & Fennel Tart - Gluten & Egg Free

My memory must be fading... like a distant memory.  I can't recall what exactly prompted me to make up this tart. It might have been that I was craving a tart-like something, or maybe I saw a quiche and had slice envy.  All I remember is a deep desire to eat crust. The solution for when you have a hankering for something?  Go shopping.

It's been stated that you should never shop when you are hungry but I was on a mission, which helped keep this buying event to a minimum.  I was lucky enough to find a gluten free tart shell that didn't have a lot of crap in it. Happiness in the frozen section propelled me with glee back to the produce isle. 

There I found leeks and fennel which were looking fresh and seemed like a fine fit for my crust craving creation. I knew I had onions and goat cheese (which apparently are in endless supply in my house).  Last item needed to make myself a luscious tart that would halt my hankering for quiche was cream. I don't eat eggs.  Pity me.  Yes, pity me because I love eggs and they are in EVERYTHING. But alas, eggs don't love me.  An epic unrequited love story.

Since no eggs, no quiche.  No problem. This tart was going to kick the butt of any egg laced tart dish. 
And yes, although this is gluten and egg free, I did not say calorie free.  So this one may not be my healthiest share but it might become a special favorite for when indulging is on your mind.

There aren't too many steps to this making this, minus a little slicing.  But you have to do that in most recipes, so stop any belly-aching. Homemade food does require a tad of effort.

Ingredients

Pie Crust 9" (I used Wholly Gluten Free)
4 c leeks, sliced and thoroughly washed
1 heaping c onions, sliced
1 heaping c fennel, sliced
4 oz. goat cheese
1 c heavy cream
fresh thyme, optional
1 T butter
Magic 3 (Olive Oil, Salt, Pepper)

The onion family ready to be tarted.

Instructions

Using a fork, pierce holes in the bottom and sides of the crust.  Bake at 350 degrees until lightly brown.  Set aside.

Prep the crust by making fork holes to prevent from bubbling up.

Perfectly pre-baked crust

While the crust is baking, slice the leeks and soak them in water. Removing and rinsing several times.  (Leeks are laden with sand and you want to ensure there isn't a grain left.  When changing the water, remove the leeks from the water using a strainer or big slotted spatula as opposed to dumping the water and leeks into a strainer.  If you do the latter, all the sand will go right back through the leeks.  By removing the leeks, the sand stays at the bottom of the water. Then just dump and refill with fresh water. )

Wash, soak, dump water. Wash, soak and dump again. Do this until no more sand appears at the bottom of the bowl.

While the leeks are soaking, slice the onions and fennel.  Once all vegetables are ready, sauté in butter and oil, seasoning with salt and pepper.  If you decide to use the fresh thyme, add it now. Cook these until fully caramelized. 

Onion slices

Fennel slices

The best combo. Butter and Oil

All veggies in: fennel, onions, leeks

Sauté slowly until they are completely broken down and beautifully caramelized.

Now with all the items ready, fill the pie crust with the vegetable mixture, top with tons of goat cheese and pour in the cream. You can also just mix all these ingredients together in a bowl and then fill the pie.  Your choice.  I didn't mix it because I envisioned the pie I saw layers in my head.  Silly me, it truly makes no difference.

Vegetable mixture, goat cheese, heavy cream and crust waiting to join forces.

Fill the bottom with the sautéd vegetable mixture. (Or you can mix the veggies with the cream and goat cheese and then pour in.)

Lots of cheese and creamy goodness tops this tart off.

Place the pie in the oven and bake for 40-45 minutes until center stops wiggling and when tested with a toothpick it comes out clean.

Let it cool slightly to allow it to set.  You can serve it warm, at room temp or even cold.  Slice and pair it up with a soup or salad.  This is ideal for brunch, lunch or dinner side dish.  I made it when my friend, Emilce came for an overnight stay.  We both had a slice, leaving the rest of the pie all to myself for days.  Bliss!

Print Friendly Recipe