combine cauliflower, red onion, raisins, and caraway seeds in a large bowl
In another bowl make dressing, add garlic chili sauce, parsley, dried oregano, olive oil, vinegar and salt. Stir to combine.
Pour dressing over cauliflower and stir to coat.
Cover and place in refrigerator to marinate a couple of hours or overnight.
Caraway seeds add peppery licorice flavor, it also evokes the flavor of meat to me. Probably because a soft rye with caraway seeds is essential for a killer corned beef sandwich. The golden raisins add sweetness that is tamed with the bite of the red onion. The garlic chile sauce gives it just enough heat.
This salad gets better the longer it sits, so make a big batch and eat it all week. Serve it as a meal over salad greens, as a side dish, or even on some fresh bread for a veggie sandwich.
No matter how you chose to eat this salad, it is delicious!
Breakfast is a challenge on work days. My preference is something savory, low-carb, and satisfying. Oh, and I try to keep breakfast around 300 calories. Eggs are a preferred choice, though I prefer to eat later in the morning (at work), so they are not a great option most days. Chobani black cherry yogurt with a tablespoon of peanut butter is my fallback option. It doesn’t always satisfy though, I end up really hungry before lunch. Ditto on smoothies. Granola is an easy add-in for the yogurt, but shoots the calories and carbs way up. Besides, MUST EAT ALL THE GRANOLA.
I am finally climbing out of a long winter rut that did not include much cooking or kitchen creativity. The other day I passed by the bookcase with the overflow of cookbooks in our basement, and a few caught my eye. As I was looking through Super Natural Every Day the muesli recipe caught my eye. I love how Heidi Swanson wrote the recipes in this cookbook, she lists the star ingredients directly under the recipe title. I immediately saw it called for oats, golden raisins, Marcona almonds. Oats, check. Marcona almonds, check – just happened to buy a large container of from Costco, check. Golden raisins, check – leftover from another recipe (coming soon).
Muesli is like granola, except it is raw. No baking obviously makes the prep super simple. No oil or sweeteners, which keep the sugar and fat in check. The recipe fits nicely in a quart size mason jar. I only strayed from the recipe a bit, I could not find wheat or oat germ any where, I used oat bran that I had on hand instead.
You can serve the muesli in milk like a cereal or mixed into yogurt. I mixed it into plain nonfat Greek yogurt, let it sit in the fridge overnight, and added in my toppings of choice right before eating.
Admittedly, it is not much to look at. But can we talk about the bowl for a minute? My daughter made it at school. in fact, she made all the bowls pictured. We are lucky that our high school has a kick-ass arts department, with a ton of offerings. This was her first wheel throwing class, and the pottery she made is phenomenal.
Top with your favorite fruit. Or stir in nut butter, or cinnamon.
Or top with one teaspoon of pure maple syrup and a few chopped Marcona almonds. Whatever you like!
Here is how I made mine, letting it sit overnight. I used a 1/2 cup of water and it was still very thick. Adjust to your taste. Left to combine overnight, I did not find the oats chewy or doughy and the almonds still had a bite to them. According to my calculations for a serving of muesli + yogurt = 248 calories, 6 grams of fat, 34 carbs, 4.5 fiber, 9 sugar, 17.5 protein.
I haven’t been making much worth sharing lately. But this, this makes up for it.
While this Ahi is delicious, it’s all about the sauce.
It may not look like much, but there is a whole lot of awesome packed in that little bowl. The chili garlic sauce and pickled ginger being the leads on flavor.
Move over Sriracha, I have rekindled an old flame. This goes on everything! Morning, noon, and night. It packs way more depth of flavor with the garlic and less spicy chili. The sweetness of the pickled ginger mellows out the heat, so don’t fear the spice in the sauce, or add more chile garlic if you want more heat.
Clearly, I prefer my tuna very rare. I marinated the steak in soy sauce for about 30 minutes. Patted each side dry, and then coated the top and bottom in toasted sesame seeds. Sear it in a hot pan, with a touch of oil, for about 1-2 minutes per side. Let cool, slice and serve.
The tuna is even better if you park it in the fridge until well chilled. Great as an appetizer or a main course. Perfect for a hot summer night.
Though of course you could make your own caramel sauce, or just use store-bought. This recipe came out of the fact my husband ordered a lifetime supply of microwave popcorn from the Boy Scouts. Well, that and the fact I wanted an excuse to dig into this jar of cayenne cinnamon caramel sauce.
Pop the popcorn, heat the sauce with some brown sugar, combine and bake in the oven. Easiest caramel corn ever!
I used buttered flavored popcorn, which made the end result tastes like kettle-caramel corn magic. Oh, and you think it can’t better, but it can if you throw in some cashew halves.
Nothing says “I Love You” quite like butter and heavy cream. Right? Oh and strawberries. Ya know what else, the smell of strawberries drying in the oven is AMAZING! Heat oven to 200 degrees, slice the strawberries, arrange in single layer on parchment lined cookies sheet. Cook for 4 hours, flip at the halfway point. Voila, a bowl of goodness.
The strawberries were for these rich and buttery strawberry scones. The recipe is from The Barefoot Contessa Cookbook by Ina Garten. This cookbook has reliable, easy recipes. Scones being one of the easiest to make, I had these in the oven in under 15 minutes. Lots of butter and cream baked in.
Butter is love, so I whipped up some honey butter to slather on the scones. Beat room temperature butter with honey, to taste. I used 1 stick of butter and about 2 tablespoons of honey. Kerrygold salted butter is best, the touch of salt is just perfect with the sweetness of the honey.
Strawberry scones and honey butter, love that lasts.
Go make some for you Valentine, they’ll love you for it!
The best part of working from home is (besides being able to eat Brussel sprouts for breakfast) the time I save on commuting can be spent in the kitchen. Relaxed time in the kitchen, without the normal rush of a weeknight meal. It gives me time to dig into recipes on my to-cook list. A few weeks back I ran across this recipe for oven-roasted chicken shawarma, and it went right to the top of my list. Right next to this naan bread.
Over the weekend I stocked up on meat at Costco. The organic skinless and boneless chicken breast are the best we’ve had. Same goes for the organic grass-fed beef. A bit more expensive than non-organic, but worth the price to us since we only eat meat few times a week, and mostly because the flavor can’t be beat. I grabbed some organic skinless and boneless chicken thighs too, since the shawarma recipe called for them.
I made the marinade on Sunday, and marinated the chicken for couple of days in a Ziploc bag. so they were ready to go. The naan bread was easy, but took some active cooking time. I followed the recipe exactly (minus the Tandorri), and it turned out perfect.
As you can see, not a completely traditional meal. I served it with cucumber, tomato, avocado (because I forget to pick-up hummus), spicy herbed feta, and giardiniera (because my husband and son put that shit on everything they eat). The feta was leftover from an appetizer I served on Sunday, spicy herbed feta.
The feta was a quick appetizer served on bread, though you can serve it with picks on an olive tray and skip the bread. Or if you want something more spreadable, whip it up in the food processor with a bit of milk to make a dip.
I’ve made a few recipes from the Plenty cookbook by Yotam Ottolenghi. This cookbook is gorgeous, with a plush cover and amazing photos, I just love to read through it. Ottolenghi makes it easy to succeed with simply written recipes, and every one I have attempted has been noteworthy; Caramelized Garlic Tart, Smoky Frittata, and Burnt Eggplant with Tahini. Tonight’s was no exception, fresh fettuccine topped with spiced butter.
The original recipe calls for homemade tagliatelle, I didn’t attempt that. Maybe another time. We also decided to top the fettuccine with salmon, baked simply with olive oil, salt, and pepper. It was delicious but honestly the pasta didn’t need it. The pasta stands on its own, just as Ottolenghi intended.
Combine butter, oil, shallots, and onions in a large skillet.
Cook until the shallots and onions are softened, about 10-15 mins.
Mix in ginger, paprika, coriander, cinnamon, cayenne pepper, and red pepper flakes. Stir to combine and keep warm.
Cook pasta, add saffron and salt to the cooking water. Boil noodles per directions provided with noodles. Drain once cooked.
Combine spiced butter and cooked noodles.
Put pasta on plates, top with mint, parsley and pine nuts.
The original recipe also called for turmeric, which I sent my husband to the store for and then forgot to include. For the best, once he smelled it, he decided he probably wouldn’t like the addition, I agreed.
This spiced butter isn’t the prettiest, but holy crap did it smell and taste amazing. A savory cinnamon spice smell that just warms the soul. The flavor was rich and satisfying. A great meal!
I regret not making Biz’s Naan bread recipe to go with this, it would have been a perfect tool to clean my plate of all the tasty spiced butter. Nest time, and it will be soon, I will skip the salmon and make the Naan.
I love how simple, yet flavorful Ottolenghi’s recipes are. Easy enough for a week night meal, but impressive enough for a dinner party. If you don’t own Plenty I highly recommend purchasing it, it does not disappoint.
Off to watch another sports related movie with the 8 year-old, Rudy and Hoosiers was so far this weekend.