Roasted Cauliflower with Mint and Almonds

Through the images, I know this dish seems underwhelming but it is so incredibly good.  This dish is inspired by the roasted cauliflower dish I had at Girl and the Goat in October (I posted my Chicago visit in a past post here).  Before, I would actually categorize myself to be a cauliflower hater because I thought the texture was too crumbly and the taste was totally blah.... it even smelled a little off.  However, roasted cauliflower tastes nutty and delicious and the texture isn't crumbly and weird anymore.  Who knew?!?  This is definitely going on my Christmas menu.

Makes 4 servings

1 head cauliflower, cut into pieces with the hard core removed
2 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper
2 tablespoons toasted sliced almonds
2 teaspoons lemon zest
3 fresh mint leaves torn
1 1/2 to 2 tablespoons walnut oil

Preheat over to 450 degrees F.

Spread the cauliflower across a baking pan.  Drizzle the cauliflower with olive oil and season with salt and pepper.  Roast for 30 to 35 minutes and toss the veggies every 10 minutes or so.  The cauliflower should be nice and browned.

Toss the warm cauliflower with almonds, lemon zest, mint, and walnut oil.  Taste and adjust seasoning if necessary.  Serve right away.

 

Toasting nuts on a pan over the stove is the easiest way to ensure that the nuts don't get burnt.  The crunch from the almonds add a contrasting texture to the dish.

 

The lemon zest and mint pair so well with this dish because they perfume the dish... do not omit these items out of the dish if you can help it.  With all the different flavors and textures, I bet you didn't know that cauliflower could even taste like this!

Roasted Delicata Squash and Sweet Yams

It is definitely fall and we're in the bounty of root veggies and squash.  There are so many varieties out there and I want to put the spotlight on delicata squash today.  It is seriously an under appreciated, unknown vegetable to most people and it is such a lovely variety of squash.  It is sweeter than butternut squash and also has a thinner edible skin which I like because I don't have to peel off the skin before cooking with it and who doesn't need the extra fiber these days?

Roasting is the easiest and most delicious way to cook these vegetables in my opinion.   I left the skins on the squash and yam because I can and they are organic.  If you are using conventional produce, I would recommend peeling the skin before you roast.

Recipe

Ingredients
Delicata squash, de-seeded and cut into chunks
Sweet yams, scrubbed and cut into chunks
Extra virgin olive oil
Salt
Freshly ground black pepper
Fresh flat leaf parsley, finely chopped (optional)

Directions
Preheat oven to 425 degrees F.

Lay veggies flat in a single layer on the baking pan.  Drizzle olive oil and sprinkle with salt and pepper.

Roast about 15 minutes per side for a total of 30 minutes and toss the vegetables once after the first 15 minutes.  Sprinkle with parsley.

Roasting tip:  The cooking time will really depend on how many veggies you put on the baking pan.  If the baking pan is completely full, it will probably take about 15 to 17 minutes per side.  However, if you only have a few veggies on the baking pan, it can take as little as 5 minutes so adjust the time accordingly and be close to the oven when you do this so you can eyeball it.

If you want, you can save the seeds of the squash and roast them for a little snack.  

I like roasting the yams and the squash in a single layer so both sides caramelize.  This is the good stuff.  The crust creates a nice texture and the natural sugars come out and sweeten the yams and squash.  It is seriously as good as it gets.  No additional sugar is needed.  Really.... no marshmallows or brown sugar.  It is already sweet as is.

This is so delicious and super easy to make.  It is also perfect to serve as a side for Thanksgiving and Christmas to balance out the other heavier dishes that you know you are going to eat too.

Tomato Chutney and Canning Tips

I finally found the easiest way to can preserves and jams.  Yay!  It is the oven method and it's way easier than the hot water bath method.  Thank you a la Alison for the tip!  I have been trying to can and preserve everything now since the summer is coming to the end.  Especially tomatoes since they are bountiful at this moment and I know that this will not last.

I decided to test out the oven method for canning with this delicious tomato chutney and it worked out perfecto!  I wanted to make chutney because you can use it in so many different things like sandwiches, dipping sauce, burgers, steaks, whatever!  This tastes like a sweet and savory tomato relish with Indian flavors.  There's nothing like fresh chutney.

Recipe
Adapted from Aarti Party
Makes 6 cups

Ingredients
6 tbs canola oil
2 tsp brown mustard seeds
1 tsp cumin seeds
1 large red onion, finely diced
6 cloves garlic, thinly sliced
2 inches ginger, peeled and minced
1 tsp turmeric
1 tsp garam masala
1 tsp paprika
1/2 c apple cider vinegar
3 3/4 c (about 30 ounces) diced fresh heirloom tomatoes but any variety will do
4 tbs molasses
Salt and freshly ground pepper to taste

Directions
Warm canola oil in a dutch oven over medium-high heat until nearly smoking.

Keep your lid handy.  Add brown mustard seeds and cumin seeds to hot oil and the popping begins.  Carefully swirl the hot oil around the dutch oven with a wooden spoon and place lid over the top.  Wait roughly 30 seconds. 

Turn down the stove to medium heat.  Add onions and saute for 5 to 7 minutes.  Add garlic and ginger and saute for 2 minutes longer.

Stir in turmeric, garam masala, and paprika to the mixture and saute for 30 seconds.  Add the apple cider vinegar and cook for 1 more minute.

Add the diced tomatoes, molasses, 1 tsp salt, and lots of freshly ground pepper.  Stir, bring to a boil, and simmer for 15 minutes or 'til sauce has thickened and some of the liquid has evaporated.  Season with salt and pepper if needed.

I had gorgeous heirloom tomatoes from my CSA produce box.  Aren't they so pretty?  You can use practically any type of tomato in this recipe or even canned diced tomatoes because you cook them down.  I used the heirloom tomatoes for the color and because I had them on hand.

I still haven't figured out how to cut onions without having them make my eyes tear.  If you know, please tell me!

I savor these tomatoes.  They were so good I could just eat them raw.

The molasses in this recipe is really good and smoky.  You could probably replace the molasses with brown sugar because brown sugar has molasses in it but I haven't tried it.

I loved using the Indian spices from this recipe.  There are so many fragrant colorful ones out there and it creates a fantastic aroma when you put it in a hot pan.

Almost done but the chutney has to cook down and thicken.

I'm so happy that I finally learned how to can.  Mat and I can enjoy this chutney months from now!

Canning Directions
Wash all canning jars and lids.  I hand washed them but some people prefer to use the dishwasher.

To sterilize all the jars, first preheat the oven to 250 degrees F.  On a baking pan (or baking sheet), place jars upright on it and also toss in the lids.  Put the jars and lids in the oven for at least 30 minutes.

When you take the jars and lids out of the oven, let the items cool so it is easy to handle.  Pour the preserves or jam into the jars (do not fill all the way to the top... leave a little room in there) and tighten the lids on the jars.

Place the filled and sealed jars back on to the baking pan and put it back in the oven for another 15 minutes.  Do not overload the baking pan with too many jars. 

Take out the hot jars from the baking pan and place them in a cool, dark place to rest undisturbed.  Do not meddle with them!  The last thing you want to do it break the seal and lose all the hard work you just did.  Handle the jars once they are cool.

Roasted Mission Figs

I tried out Farm Fresh to You over this past week because I wasn't sure if I would have enough time to go to the farmers market on Saturday like I usually do.  I would like to mention that they did a great job putting together my produce!  I got super fresh stuff.  I could tell that they picked everything the morning of.   I even found a couple bugs which is a good sign that they do not use pesticides.  When I first got produce boxes and went to the farmers market years ago, I was put off by finding bugs on my veggies and fruits but it's not so bad!  Just pick them off.  There's usually only a couple.  

In my box, I was pleasantly surprised to see mission figs.  I adore fresh figs.  They are such a treat because they are really hard to find very fresh and when you do, they are incredibly delicious.  I was so excited that I couldn't decide what to do with them.  I was contemplating whether or not to eat them raw or put them in a salad and then, I decided to roast them.  I really put this much thought into everything I eat.  Lol!

Recipe

Ingredients

1 pint ripe mission figs, stems removed and cut in half

2 tbs unsalted butter

2 tbs honey

1/4 tsp cinnamon

Pinch of salt

Directions

Preheat oven to 425 degrees F.  Place figs on baking sheet facing up.  Melt butter, honey, cinnamon, and salt on a saute pan over the stove (this should be quick and be sure not to burn the butter).  Drizzle butter honey mixture on the figs.  Roast the figs for 10 to 15 minutes 'til they are slightly caramelized.  

These would be delicious on a cheese platter because it would pair well with a gorgonzola cheese or creamy cheese like brie or camembert and pistachios.   I just popped them in my mouth and chewed happily.

Pizza Party - Part 2 Toppings

Pizza is one of my favorite things to eat so I paid special attention to the pizza toppings for our pizza party.  I brought out the best of what I had in my fridge and the stuff I got at the farmers market.  I wanted to have a good mix of toppings for everyone's pizzas so people could create a great variety of pizzas with a good balance of flavors.  I categorized my toppings so you can see how I did it.  I tried to put in 2 to 3 items in each category.

Pizza base

Slow-roasted tomatoes

Basil pesto

Meat

Proscuitto

Anchovies

Extra goodies for flavor 

Caramelized onions

Roasted garlic

Cheese

Freshly grated Fontina

Fresh mozzarella

Fresh herbs/greens

Fresh basil

Fresh thyme

Fresh arugula

I almost forgot to mention that I had the tomatoes and garlic roasting in the two ovens while Mat was helping me to caramelize the onions.  Our house smelled divine as my brother in law and his girlfriend joined us.

I also made a garlic, red pepper infused olive oil to brush on the pizza dough before putting the toppings on it.  The olive oil creates a nice golden color on the crust of the pizza dough when it bakes.

Recipe

Ingredients

1/4 c extra virgin olive oil

4 garlic cloves, thinly sliced

Sprinkle of crushed red pepper

Directions

Add olive oil, garlic cloves, and crushed red pepper in a small sauce pan.  Simmer on low for 10 minutes 'til the garlic lightly browns.  Do not burn the garlic.

I am posting part 3 tomorrow so stay tuned!

Roasted Garlic

We had some company over yesterday for pizza making night and I made roasted garlic to accompany the other pizza toppings I prepared.  I love roasted garlic.  The preparation takes about 5 minutes so it's super easy to make but makes a huge flavor impact to whatever you put it in.  Roasted garlic is very versatile because you can put in it so many things.....you can put it in mashed potatoes, pasta, sandwiches, salad dressings, or you can smear roasted garlic on bread just like butter and eat it like that.

Recipe

Ingredients
Whole garlic bulbs
Extra virgin olive oil
Sea salt
Freshly ground pepper

Directions
Preheat oven to 350 degrees F.  Cut 1/4 inch off the tops of the cloves with a knife.  Place the bulbs in a baking pan with the open side up.  Season with salt and pepper and drizzle with olive oil. Cover the baking pan tightly with aluminum foil and bake for 1 hour and 15 minutes to 1 hour and 30 minutes or 'til the garlic becomes golden brown and tender.

Cut the tops of the cloves off like the picture shown below.

Cover the baking pan with aluminum foil.

This is what the garlic bulbs should look like when they are done roasting.  This is so yummy....

Chicken Tikka Masala with Red Quinoa

My whole house smelled of India as I made this dish last night and it was lovely.  My cutest cousin, Jennifer, came over for dinner last night so I wanted to make something special.  I got this recipe from one of my best buds, Vicki.  I'm lucky that she even shared the recipe with me because it is the best chicken tikka masala recipe ever!  I paired the chicken tikka masala with hearty red quinoa because Indian food tends to be on the heavier side so I wanted to make the meal healthier with the quinoa instead of something starchy like rice or naan.

Chicken Tikka Masala Recipe

Makes 4 servings

Ingredients

For marinade:

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons each: ground cumin, freshly ground black pepper

1 teaspoon each: cinnamon, salt

1 piece (1/2 inch long) ginger root, minced

1 1/2 pounds boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes

For sauce:

1 tablespoon canola oil

2 cloves garlic, minced

1 jalapeno chili, minced with seeds

2 teaspoons ground coriander

1 teaspoon each: ground cumin, paprika, garam masala

1/2 teaspoon salt

1 can (8 ounces) tomato sauce

1 cup heavy whipping cream

1/4 cup chopped fresh cilantro

Directions

For marinade, combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, and ginger in medium bowl or food-safe plastic bag.  Stir in chicken; marinate in refrigerator for 1 hour.

For sauce, heat canola oil in large, deep skillet over medium heat. Add garlic and jalapeno; cook 1 minute.  Stir in coriander, cumin, paprika, garam masala, and salt.  Stir in tomato sauce. Simmer uncovered for 15 minutes and stir frequently. Stir in cream; simmer until sauce thickens, about 5 minutes.

Meanwhile, heat grill to medium-high (or heat broiler).  Remove chicken from refrigerator.  Grill or broil chicken, turning occasionally, until cooked through, about 8 minutes.  Add chicken to sauce and simmer for 5 minutes.  Garnish with cilantro.

Red Quinoa Recipe

Makes 2 cups

Ingredients

1 cups red quinoa

2 cups water

Directions

Rinse quinoa several times in water.  Put quinoa in a medium pot and add water.  Bring water to a boil and turn down to low.  Simmer the quinoa covered for 20 minutes.

Make sure to rinse the quinoa well before you cook it and take out any little stones if you see any.  When the quinoa is done cooking, you should see the little white tails come out.  It is one of my favorite grains.

I love all the different spices used in this dish.  It makes the dish so complex but the flavors marry incredibly well together. 

The yogurt helps to tenderize the meat. 



More spices went into the sauce....  

When you cook the spices in the hot pan, the heat really brings out all the aromas and perfumes your whole kitchen.  I used my Le Creuset griddle to grill the meat over the stove while Jennifer was helping me make the sauce.

When you add the tomato sauce to the jalapeno and garlic mixture, you cook it down so the tomato sauce caramelizes slightly.

The heat in this dish is so good!  This is going to be one of my new favorites.  It is delicious.

Cheesy Baked Farro

I occasionally get the hankering for something warm, cheesy and gooey.  I came across this recipe a while back when I was watching Giada on Food Network. It caught my attention because the way she was cooking it was exactly like a mac and cheese but with farro instead of pasta.  I love farro so I had to try it.

Recipe
From Giada at Home and I added minor notes
Makes 6 to 8 servings

Ingredients
Vegetable cooking spray

Sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
Kosher salt and freshly ground pepper

Farro:
2 1/2 cups grated Parmesan cheese
1 cup grated Gruyere
1/2 cup grated Fontina
6 cups chicken broth
2 cups farro, rinsed and drained
1 tsp chopped fresh thyme leaves
Kosher salt and freshly ground pepper
1/2 cup plain bread crumbs (I used whole wheat panko crumbs)
Olive oil, for drizzling

Directions
Preheat oven at 400 degrees F.  Spray 13 by 9 inch baking pan with cooking spray.

For the sauce:  In a 2-quart saucepan, melt the butter over medium heat.  Add the flour and whisk until smooth.  Gradually add the warm milk, whisking constantly to prevent lumps.  Simmer over medium heat, whisking constantly, until the sauce it thick and smooth, about 8 minutes (do not allow the mixture to boil).

For the farro: In a large bowl, add the cheeses and stir to combine.  Remove 1/2 cup of the mixture and reserve.  In a large stock pot, add the chicken broth and bring to a boil over medium-high heat.  Add the farro, reduce heat and simmer, stirring occasionally, until the farro is tender, about 25 minutes.  Drain, if necessary.  Add the farro, thyme, and sauce to the bowl with the cheese.  Stir until combined and season with salt and pepper, to taste.  Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese.  Sprinkle the top with bread crumbs and drizzle with olive oil.

Bake until the top is golden brown and forms a crust, about 25 to 30 minutes.  Remove from oven and let stand 5 minutes before serving.

Farro looks like this.  It is a hearty grain and goes great in salads and savory dishes.  I always find it at Whole Foods.



I wanted to show you guys step by step pictures of how a bechamel sauce is made.  It is the basis of any traditional mac and cheese or lasagna and good to know.

Step 1:  You first melt the butter over medium heat.
Step 2:  Add the flour and whisk.  You want to cook off some of the raw flour taste and that is why you cook it for a minute or so.
Step 3:  Gradually add the warm milk to the mixture and keep on whisking.  Notice that the milk is warm to make sure the mixture combines well.  I added mine to the microwave for 30 secs, gave it a stir, microwave again for 30 secs and gave it a stir before adding it into the mixture. 
Step 4:  Add rest of warm milk and keep on whisking for 8 minutes.  Season with salt and pepper.

I always spend the extra money for fresh herbs.  It makes a world of a difference in taste and it's good for you!

These are pictures before and after baking.

Tada!  I worked out extra hard after eating this but it was all worth it!  The crunchy bread crumbs on the top balances the creamy texture of the farro.

Slow-Roasted Tomatoes

Yesterday, I found out that Mat and I were on Love and Lavender here and here and today, I found out that we are on SMP.  We're famous!  Not really.  But it is fun to see our pictures up on blogs that I read daily at one point and to see some of our hard work showcased.  =)

Now on to the slow-roasted tomatoes....  This is a fantastic way to eat tomatoes especially now when they are in full season.  GP says that these are a pantry essential and I couldn't agree more.  The roasting process causes the sugars of the tomatoes to caramelize and brings out such a rich flavor.  They taste excellent and I want them in my fridge all the time now.

Recipe
Adapted from My Father's Daughter

Ingredients
Beefsteak tomatoes

Olive oil

Salt

Directions

Preheat oven to 275 degrees F.  Slice the tomatoes in 1/2 inch slices.  Rub with a tiny bit of olive oil and a pint of salt and roast seed site up for 3 to 3 1/2 hours, or until they look nearly sun dried (the edges will be caramelized and the moisture will be almost entirely evaporated).  These keep, well refrigerated in an airtight container with a bit of olive oil, for at least a week, so make a whole bunch at once.

You can use any type of tomatoes for this recipe like vine-ripened or heirloom.  I used beefsteak because that is what I had on hand.  GP uses vine-ripened tomatoes in her cookbook and slices them horizontally in half to roast but I have found that slicing the tomatoes in slices cuts down the roasting time and I like the quicker method better.

After the roasting process, the tomatoes should look like this. 

You can use these tomatoes for pizzas, pastas, sandwiches, tarts, salads, cheese plates, etc.  I was experimenting with them for a tart that I was making. 

I will share my tart recipe once I perfect it.  There are a few tweeks I want to make before I tell you guys the recipe.