Fried Cauliflower Florets with Creamy Garlic Tahini Sauce

 

Fried Cauliflower Florets with Creamy Garlic Tahini  Sauce

Fried Cauliflower Florets with Creamy Garlic Tahini Sauce

Whenever I eat out at a Mediterranean restaurant, I find it hard to not just compose a meal from the appetizer menu.  With things like lentil soup, lemon and garlic potatoes, hummus and pita bread, fattoush salad, grape leaves, and fried cauliflower on the appetizer menu, who needs a full entree!  I often find myself struggling not to order one of every thing on the appetizer menu.  I usually settle upon the potatoes or the fried cauliflower.  The fried cauliflower is amazingly simple.  Unlike most fried things that come dusted in flour or some other type of breaded base, this doesn’t.  This recipe calls for only one ingredient, cauliflower!  The tahini sauce is great with this, but the cauliflower is pretty amazing on its own.  Your kids will love these cauliflower florets, mine did!

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Prep time: 5 minutes

Cook time: 5-7 minutes

Ingredients:

1 small head of cauliflower

2 cups of grape seed oil or another high temp oil

Sea salt to taste

Ingredients Creamy Garlic Tahini Sauce

4 tablespoons of tahini paste

8 tablespoons of water

1 tablespoon of lemon juice, more if you like

2 cloves of garlic grated

Directions: Pre-heat the oil to 320F in a deep fryer.  Add ingredients for the tahini sauce to a small bowl and mix until well combined and creamy, then set aside. If you want this to be extra creamy, place all ingredients into a food processor or blender and blend until creamy, then transfer to a bowl.

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Cut the cauliflower into florets.

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Add the cauliflower florets to the deep fryer.

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Fry until golden brown.

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Transfer to a paper towel lined plate, season with sea salt, serve and enjoy!

 

 

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Creamy Caesar Salad Dressing

Creamy Caesar Dressing--DIY Caesar Salad Dressing

Creamy Caesar Dressing–DIY Caesar Salad Dressing

My latest obsession is salad.  Crispy and crunchy vegetables with a drizzle of oil, and a splash of citrus or vinegar–what’s not to love?  Salads are a great way to get in a few servings of fresh vegetables in their raw state.  As much as I love salads, they can become a bit boring if you don’t mix things up a bit.  The easiest way to do that is to switch out the vegetables and the dressing.  I often make caesar salads with romaine lettuce, but sometimes I switch out the romaine and replace it with baby kale, or lacinto kale.  It makes for a hearty salad and an especially delicious twist to the standard caesar  salad, we are all used to.  I’ll post the recipe I use for the kale caesar another day, but today, I’m sharing my recipe for my favorite creamy caesar salad dressing.  It’s my go to dressing, when I crave a creamy salad dressing.

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Prep time: 10 minutes

Cook time: none

Ingredients:

1 clove of garlic pasted

2 Tablespoons of lemon juice

1/2 teaspoon of worcestershire sauce

1 tablespoon of anchovy paste

2 large egg yolks

1/4 cup grape seed oil

5 teaspoons of olive oil

3/4 cup of freshly grated parmesan cheese

black pepper to taste

Directions:  To a small bowl add the grated garlic and lemon juice, allow to sit for 10 minutes.  If you have a hand mixer like I do, add the lemon garlic mixture, (after it sits for 10 minutes), and the rest of the ingredients to a bowl and mix until the mixture thickens–about 1-2 minutes.

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Transfer to an air tight container and chill until ready to use.

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If you don’t have a hand mixer,  whisk worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture.



While whisking, drizzle grape seed oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified.


 Add 3/4 cup Parmesan and pepper to taste; whisk until incorporated:

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Tortilla Pizza– How to make Pizza with a Tortilla crust

 

Tortilla Pizza

Tortilla Pizza

 

A friend of mine has been espousing the virtues of the Baking Steel for over a year and half now.  We don’t make very many pizza’s in this house, so I put it on my list of things that I want to buy in the future, but really can wait. Then I read all about the virtues of this steel plate in Modernist Cuisine, and I knew that I needed one sooner rather than later.  Aside from being a great way to make brick oven style pizza’s, the baking steel works as a plancha, an anti-griddle, and a teppanyaki.  A multi-purpose gadget always excites me, so I  ordered one.  I came across a great article on Serious eats about a reversible version of the Baking Steel, and right next to it was a recipe for Extra-Crispy Bar-Style Tortilla Pizza and I knew that I had to try it. Leave it to me to buy a gadget made for making pizza only to put it aside to make a pizza in a cast iron skillet.  After making this, I don’t know why I never thought to try making pizza with a tortilla as a base before.  I’ve used naan, pita, and a middle eastern bread to make pizza before, so you would think it would have occurred to me to try one with a tortilla.  This pizza is super-duper easy, takes less than 10 minutes from start to finish, and it’s the best thin crust pizza that I’ve ever eaten.   For my gluten free friends, this pizza is easily adapted to become gluten free by switching out the flour tortilla, with a gluten free tortilla, Whole Food’s sells a host of different varieties. You can add additional toppings to this, but I kept it simple.

Prep time: 5 minutes

Cook time: 7-10 minutes

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Ingredients:

3 tablespoons of Organic Tomato sauce (I used the Trader Joe’s brand)

1/4 cup of freshly grated parmesan cheese

1/2 cup of organic mozzarella cheese (grated)

3 fresh basil leaves sliced thinly

1 large organic flour tortilla

1/2 teaspoon coconut oil or grape seed oil

Directions: Pre-heat oven to broil.  Add the oil to the cast iron pan and bring to temperature over high heat.

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Once the oil is hot, wipe out any excess with a paper towel–be careful not to burn yourself.

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Add the tortilla to the pan, turn the heat down to medium-low.

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Add the 3 tablespoons of tomato sauce,

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spread the sauce out evenly over the tortilla, all the way out to the edges.

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Add the mozzarella.

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Then add the parmesan around the edges–you are giving your pizza a parmesean crust.

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Add the basil:

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Transfer the pizza to the oven,

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Allow the pizza to cook for 3-4 minutes or until the cheese bubbles and browns.

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Remove the pan from the oven.  The pizza should be nice and crisp–if it is not, place the cast iron pan over a burner, turn on the fire and allow to  cook for another 30-60 seconds until it’s nice and crisp. Remove the pizza from the pan slice, serve and enjoy! This recipe is only for one pizza, so if you need more adjust accordingly.  My daughter enjoyed this so much, that she begged me to make her one for breakfast the next morning.

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If you like this recipe you will probably like my recipe for Artisan Prosciutto Tomato and Basil Pizza.

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Roasted Cabbage Wedges with Cider Herb Vinaigrette

Roasted Cabbage Wedges with Cider Herb Vinaigrette

Roasted Cabbage Wedges with Cider Herb Vinaigrette

One of my favorite winter vegetables is cabbage.  I love it in a hearty soup, braised in a crock on the stove, or roasted in the oven. Cabbage seems to be one of those vegetables for me that not matter how I cook it, it’s comforting in every way! This recipe is a favorite of mine, the roasted cabbage alone is awesome, but the vinaigrette really takes it to another level!

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Prep time: 5 minutes

Cook time: 15 minutes

 

Ingredients:

1 small head of cabbage quartered with core intact, so it doesn’t fall apart

3-4 tablespoons of oil

4 cloves of garlic sliced thinly

sea salt and black pepper to taste

Vinaigrette

2 tablespoons of Apple cider vinegar

1 tablespoon of mustard oil

1 tablespoon of finely chopped cilantro

sea salt to taste

 

Directions: Add the ingredients for the vinaigrette to a bowl, mix well and set aside.

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Pre-heat the oven to 425F.

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Add the cabbage to a foil lined bake sheet, then drizzle with oil  and season with sea salt and black pepper on both sides. Lastly top with sliced garlic, and place in the oven.

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Cook  for 10-15 and cabbage takes on some color.  Remove from oven, drizzle each wedge with some of the vinaigrette, serve and enjoy!

 

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If you like this recipe check out my recipes for Indian Spiced Cabbage and Ground Chicken and Cabbage Curry!

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Oven-Roasted Broccolini with Lemon-Garlic Parmesan

 

Oven Roasted Broccolini with Lemon-garlic Parmesan

Oven Roasted Broccolini with Lemon-garlic Parmesan

 

Going to the Farmer’s market on Sunday has become routine for my family.  My daughter gets excited about going and so do I.  I never know what my weekly meal plan will include until after I’ve forged my way through the market.  This week the pickings were slim.  I don’t know if was just extremely busy before we got to the farmer’s market, or if the farmer’s just didn’t have much to share.  Either way, I left with only two produce items–broccolini and strawberries.  Not my usual bountiful assortment.  I had no idea how I was going to prepare the broccolini, and decided just before cooking it, to roast it and top it with the lemon-garlic parmesan mixture.  The flavors sounded like they would pair well to me, so I took an chance, and I’m so glad I did.  Beside’s my Roasted Broccoli with Garlic–this is new favorite way to prepare broccoli. For my Paleo, Vegan, and Whole 30 friends leave out the cheese, this is still great without it–the lemon really makes this broccolini sing!

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Prep time: 5 minutes

Cook time: 10-15 minutes

Ingredients:

1lb of organic broccolini (can sub broccoli)

1/2 cup of freshly grated parmesan cheese

1/2 teaspoon of lemon powder (can sub 1 teaspoon of lemon zest)

3 cloves of garlic, minced

2 Tablespoons of oil plus an additional 2 teaspoons

sea salt to taste

Directions: Pre-heat the oven to 450F.  To a small bowl add parmesan, garlic, and 2 teaspoons of oil,

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mix well and set aside.

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Line a bake sheet with foil, add the broccolini, 2 tablespoons of oil, and sea salt and toss well.

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Place in the oven for 10 minutes.  At the 10 minute mark, remove the sheet pan from the oven, and top with the lemon-garlic parmesan mixture.

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Return the pan to the oven and cook for an additional 3-5 minutes or until the parmesan browns, remove from oven, serve and enjoy!

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If you like this recipe you might like my recipe for Roasted Brussel Sprouts with Parmesan, Lemon and red pepper flakes, or my recipe Parmesan Chicken with Roasted Romaine.

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Pan Seared Sous Vide Rib-eye Steak

Sous Vide Rib-eye Steak

Sous Vide Rib-eye Steak

 

I have really been enjoying my Anova Precision Cooker‘s. I expected my cooking to improve, but I never expected how much sous vide would change the way I cook.  This past Sunday I went to my local farmer’s market and Whole Foods and as I was plotting out what I would cook for the week, it struck me: I could cook everything that I needed to make for the week with my sous vide cooker in one day–that day–Sunday–in less than 2 hours–1.5 hours to be exact, of non active cook time!  Que the bells people, this thing is LIFE CHANGING!!!!! I don’t think I can cook any other way now.  Cooking sous vide is a lazy girls best friend! I’m 4 meals in and there is no turning back for me! Every meal is fresh, restaurant quality and quick to make.  If you’re in the market for a Christmas gift you might want to put an immersion circulator on your wish list–two words–LIFE CHANGING!!!  Now to this steak.  It was delish, the best steak I’ve eaten in some time!  It’s actually the first time that I’ve cooked a rib-eye inside on a stove top.  I always have my husband grill them.  As great as the steak was I would have liked it a bit more rare than it was.  But my husband likes them medium well, so if you happen to like it the way I do, then set the temperature on your circulator lower than 140F,  138F would probably work better.

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Prep time: 5 minutes

Cook time: 1 and 22 minutes hours

Ingredients:

1 pound rib-eye steak

4-5 sprigs of fresh thyme

1 teaspoon butter

1 clove of garlic smashed

sea salt and black pepper

For pan searing

2 Tablespoons of butter

3 tablespoons of a high temperature oil like grape seed or safflower.

3-4 sprigs of thyme

Directions:  Fill a pot with enough water to come to cover the minimum level line on your circulator. Set your circulator to 140F and wait for it to bring the water to temperature.  Meanwhile season both sides of your steak with sea salt and black pepper.  Add the steak to a vacuum bag, top with butter, thyme and garlic.  Seal bag shut using your vacuum sealer or water displacement method.

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Once the water has come to temperature add the sealed steak to the pot and cook for 1 hour and 22 minutes.

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Once the steak has cooked for 1 and 22 minutes remove it from the water if you are ready to cook it right away, remove it from the bag and pat it dry and let it rest while you heat the oil in a skillet.  If you plan on cooking it later even if it’s only a few hours later place into an ice bath (1 cup of salt dissolved in 4 cups of  warm water, then add 2lbs of ice).  Let the steak sit for 1 hour in the ice bath before refrigerating.

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When you’re ready to cook the steak.  Heat 3 tablespoons of oil in a cast iron skillet. Remove it from the bag, discard the thyme leaves and garlic.  Season the steak with a little more sea salt.

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Once the oil is hot add the steak, brown it on both sides making sure to flip it constantly.  Add the 2 tablespoons of butter and allow it to melt.  Add in 3 sprigs of thyme and baste the steak with the oil in the pan. Making sure to focus on the areas of steak that have fat–you want to brown those parts.

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Once the steak is nice and golden brown–about 5-6 minutes remove it from the pan, serve and enjoy–no need to rest a sous vide steak.

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Thai inspired Coconut Soup

 

Thai Coconut Soup

Thai Coconut Soup

 

One of my favorite soups to get when we go out to eat Thai food is Tom Yum soup.  It super easy to make at home, and if you make it vegetarian it’s super quick to make.  I used some of my home made chicken stock as a base for this, but if you’re vegan or vegetarian, you could just as easily use a vegetable stock, and skip the fish sauce.

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Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

2 cups of crimini mushrooms sliced thinly

2 stalks of lemon grass cut in half

2 inch bulb of ginger sliced thinly

2 cups of cabbage roughly chopped

2 cups of chicken or vegetable stock

1.5 cups of organic coconut milk

2 teaspoons of lime juice– or more if you like

1/4 cup of Fresh cilantro roughly chopped

3-5 tablespoons of Fish sauce–really to taste since fish sauces vary by brand.  I used red boat, and about 5 tablespoons, but I know I couldn’t add that much with other brands that are more salty.  Start with 2 and add more gradually until you’re satisfied.

Chili pepper flakes to taste

Directions:

Add the stock, lemon grass, and ginger to a medium sized sauce pan, and bring to a simmer.  Let cook for  5 minutes so that the stock gets infused with the flavor of the lemon grass and ginger.

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Add in the mushrooms, fish sauce and lime, let cook for 3-4 minutes:

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Add in the cabbage and coconut milk.
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Allow the soup to cook for another 5 minutes or just until cabbage is nice and tender. Turn off the fire, top with cilantro, and red chili flakes, and enjoy!!!

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