Roasted Cauliflower with Lemon Cilantro Dressing

November 3, 2014 by Susan

Whenever I make vegetables as a side dish, 98% of the time I will roast them. I think roasting brings out a wonderful, deep flavor of the vegetables and they get all crisp and caramelized on the outside. And, truthfully, roasting vegetables is so easy! Just season and pop in the oven. You only need to flip them once during the cooking time and voila, they are done. My favorite vegetables to roast are cauliflower, broccoli and carrots.

This recipe is actually two recipes in one. The first part, simply roasting the cauliflower with just salt, pepper and oil, is my basic recipe for making roasted vegetables and is practically effortless. The cauliflower is delicious just like that. But every once in a while it is nice to have something a bit different, so I created this dressing to toss with the cauliflower after they have been roasted. It comes together very quickly and can be prepared just after you toss the cauliflower in the oven.

Now we are having a hard time figuring out which preparation is our favorite. If I told you we snacked on these during the day once would you believe me? It’s true! We actually snacked on cauliflower, as strange as that sounds. The vinaigrette is such a terrific complement to the cauliflower and the addition of that cumin just makes it. It almost lends an Indian spin to the recipe.

I love it when food that is healthy for us is also delicious. Cauliflower is filled with phytonutrients that fight disease and fiber that really helps to keep you full longer. I end up feeling good about eating it, and there is no guilt over eating a lot of it.

Here’s what you will need to serve 2-3 as a side dish…

Recipe

1 small head of cauliflower, cut into florets of various sizes, washed and pat dried

2 Tbsp olive oil

Sea Salt (to taste)

Pepper (to taste)

Vinaigrette

1/2 lemon, zested

1 Tbsp lemon juice

2 Tbsp cilantro, finely chopped

3 Tbsp olive oil

1 small clove garlic, grated

1/8 tsp (scant) of ground cumin

Method

Preheat the oven to 400 degrees.

Turn the cauliflower upside down and start cutting into all the stalks and leaves until they are all removed. Cut cauliflower into florets. Wash and pat dry. Lay on a large rimmed baking sheet and add 2 Tbsp olive oil, sea salt and pepper. Mix well with your hands until the cauliflower is coated.

Roast in the oven for 30 – 40 minutes depending on how large your florets are and how soft you like your vegetables cooked. I prefer mine more firm (as opposed to my husband who likes his softer), so I leave 1/2 the florets large so they don’t get overcooked. Half way through the cooking time take the baking sheet out of the oven and turn each cauliflower floret over. I find using a pair of tongs works the best. Put back in the oven.

While the cauliflower is cooking get started on the vinaigrette. To a small bowl add the lemon zest, juice, cilantro, grated garlic, cumin and 3 Tbsp of olive oil. Whisk well until completely mixed.

Once done, remove the cauliflower from the oven and transfer them directly into a large bowl. Add the vinaigrette, one tablespoon at a time, to the cooked cauliflower, mixing to combine. I usually end up using all the vinaigrette, but if you see they are getting soaked in the liquid, stop adding and taste. This will all depend upon how large your cauliflower is. In the end, I don’t soak the vegetables, just give them a nice coating.

Roasted Cauliflower

Author: Feasts And Fotos

Ingredients

1 small head of cauliflower, cut into florets of various sizes, washed and pat dried
2 Tbsp olive oil
Sea Salt (to taste)
Pepper (to taste)
Vinaigrette
½ lemon, zested
1 Tbsp lemon juice
2 Tbsp cilantro, finely chopped
3 Tbsp olive oil
1 small clove garlic, grated

Method

Preheat the oven to 400 degrees.
Turn the cauliflower upside down and start cutting into all the stalks and leaves until they are all removed. Cut cauliflower into florets. Wash and pat dry. Lay on a large rimmed baking sheet and add 2 Tbsp olive oil, sea salt and pepper. Mix well with your hands until the cauliflower is coated.
Roast in the oven for 30 - 40 minutes depending on how large your florets are and how soft you like your vegetables cooked. I prefer mine more firm (as opposed to my husband who likes his softer), so I leave ½ the florets large so they don't get overcooked. Half way through the cooking time take baking sheet out of the oven and turn each cauliflower floret over. I find using a pair of tongs works the best. Put back in the oven.
While the cauliflower is cooking get started on the vinaigrette. To a small bowl add the lemon zest, juice, cilantro, grated garlic and 3 Tbsp of olive oil. Whisk well until completely mixed.
Once done, remove the cauliflower from the oven and transfer them directly into a large bowl. Add the vinaigrette, one tablespoon at a time, to the cooked cauliflower, mixing to combine. I usually end up using all the vinaigrette, but if you see they are getting soaked in the liquid, stop adding and taste. This will all depend upon how large your cauliflower is. In the end, I don't soak the vegetables, just give them a nice coating.

Santa Fe Quinoa

July 13, 2012 by Susan

Apartment living has its advantages for sure. No landscaping in the spring. No shovelling snow in the winter. The downside is we don’t have a grill, and who doesn’t love grilling in the summer? Luckily my parents live in suburbia and have a large yard…with a grill! Every time we visit we buy a big pack of chicken breasts, marinate them and grill them up. But we don’t eat them there…we bring them home! And we have cooked chicken in the fridge for the whole week to use in paninis, salads and quinoa dishes.

Last week’s marinade had a southwestern flavor and that is what inspired me to create this quinoa dish. To be honest, it is great even without chicken, but certainly adding the chicken makes it more hearty and filling and a perfect meal on its own. In the time it takes you to cook the quinoa you can have all the other ingredients cooked and ready to add. Super quick, very easy and healthy for you. Oh, and you won’t believe how delicious it is.

Here’s what you will need to serve 4 (as a side dish)

Recipe

1 1/2 cups quinoa, uncooked

3 cups chicken stock (or a combo of stock and water)

2 medium shallots, small dice

1 red pepper, small dice

1 jalapeno (most of seeds and ribs removed), small dice

2 cloves garlic, minced

1 can black beans, rinsed and drained

1/4 cup frozen corn

1/2 cup fresh cilantro, chopped

salt & pepper

grilled chicken, diced (optional)

Dressing

1 lime, zested and juiced

pinch of cayenne pepper

1/3 cup olive oil

salt & pepper

Method

Prepare quinoa according to directions, using chicken stock as your liquid. Set aside.

Meanwhile, in a large skillet saute shallots, red pepper, jalapeno and a pinch of salt and pepper in some olive oil over medium heat until they start to soften, about 5 minutes. Add garlic and saute another minute. Add frozen corn, again cook for one minute. Add beans, cooked quinoa and cilantro. Mix well. If you are adding grilled chicken add it to the skillet now.

In a bowl combine the lime zest and juice, cayenne and olive oil with a pinch of salt and pepper. Pour over quinoa mixture and stir well to combine.

Santa Fe Quinoa

Author: Feasts And Fotos

Ingredients

1½ cups quinoa, uncooked
3 cups chicken stock (or a combo of stock and water)
2 medium shallots, small dice
1 red pepper, small dice
1 jalapeno (most of seeds and ribs removed), small dice
2 cloves garlic, minced
1 can black beans, rinsed and drained
¼ cup frozen corn
½ cup fresh cilantro, chopped
salt & pepper
grilled chicken, diced (optional)
Dressing
1 lime, zested and juiced
pinch of cayenne pepper
⅓ cup olive oil
salt & pepper

Method

Prepare quinoa according to directions, using chicken stock as your liquid. Set aside.
Meanwhile, in a large skillet saute shallots, red pepper, jalapeno and a pinch of salt and pepper in some olive oil over medium heat until they start to soften, about 5 minutes. Add garlic and saute another minute. Add frozen corn, again cook for one minute. Add beans, cooked quinoa and cilantro. Mix well. If you are adding grilled chicken add it to the skillet now.
In a bowl combine the lime zest and juice, cayenne and olive oil with a pinch of salt and pepper. Pour over quinoa mixture and stir well to combine.

Zucchini Salad

September 23, 2010 by Susan

Isn’t this pretty? Considering we eat with our eyes first, this is a very good start.

The follow up…the flavor, does not disappoint. It’s bright and refreshing making it a wonderful first course in the warmer months or a perfect side dish with something more hearty, like a steak.

One of the many reasons I love this salad is because, although I call it a salad, there are no leaves to be found! So, it’s different from the norm and lord knows it’s important to keep things changing from one night to the next. Another reason I love it – it’s so simple to make. And I love simple, especially when it’s warm out. There are just a few ingredients involved and you do not need to use a heat element. Everything is raw.

You will, however, need a mandolin. The key to this salad is to make the slices of zucchini paper-thin. I suppose you could try slicing the zucchini by hand, but I’m sure that could make a person nuts. Using a mandolin is quick and easy…just be careful of your fingers. You don’t want to slice anything important off.

Here’s what you will need to serve 2 people…

Recipe

1 large zucchini

1 small leek, white and light green part only, sliced into paper-thin rounds

4-5 tbsp ricotta

1/2 lemon, juiced

1-2 tbsp extra virgin olive oil

1 tbsp parsley, finely chopped

1 tbsp dill, finely chopped

salt & pepper, to taste

Method

First, slice the leek into paper-thin rounds. Put the rounds in a bowl filled with water, swish them around a bit and then let the leeks soak for a few minutes, allowing all the sand and dirt to fall to the bottom of the bowl. Gently pull out the leeks, being careful not to stir up the dirt on the bottom. Give them a final rinse and place on paper towels to dry.

Next, get out that mandolin and start slicing the zucchini into paper-thin rounds. It helps to make a very straight first cut with the knife when you cut the stem off. Place all the zucchini in an overlapping pattern on a pretty platter.

Sprinkle the zucchini rounds with the lemon juice, olive oil, salt & pepper. Place a piece of plastic wrap over it and put in the fridge for at least 15 minutes. I usually let mine sit for about 30 minutes, or until dinner is ready.

Just before serving, sprinkle the leeks over the zucchini, putting on as many or as little as you prefer. Next, scatter around small dollops of ricotta cheese all over the zucchini, again using as much or as little as you like. Finally, sprinkle the parsley and dill over the entire plate. I also give it a final spritz of lemon juice just before serving.

Recipe adapted from Tyler Florence’s Zucchini Carpaccio

Zucchini Salad

Author: Feasts And Fotos

Ingredients

1 large zucchini
1 small leek, white and light green part only, sliced into paper-thin rounds
4-5 tbsp ricotta
½ lemon, juiced
1-2 tbsp extra virgin olive oil
1 tbsp parsley, finely chopped
1 tbsp dill, finely chopped
salt & pepper, to taste

Method

First, slice the leek into paper-thin rounds. Put the rounds in a bowl filled with water, swish them around a bit and then let the leeks soak for a few minutes, allowing all the sand and dirt to fall to the bottom of the bowl. Gently pull out the leeks, being careful not to stir up the dirt on the bottom. Give them a final rinse and place on paper towels to dry.
Next, get out that mandolin and start slicing the zucchini into paper-thin rounds. It helps to make a very straight first cut with the knife when you cut the stem off. Place all the zucchini in an overlapping pattern on a pretty platter.
Sprinkle the zucchini rounds with the lemon juice, olive oil, salt & pepper. Place a piece of plastic wrap over it and put in the fridge for at least 15 minutes. I usually let mine sit for about 30 minutes, or until dinner is ready.
Just before serving, sprinkle the leeks over the zucchini, putting on as many or as little as you prefer. Next, scatter around small dollops of ricotta cheese all over the zucchini, again using as much or as little as you like. Finally, sprinkle the parsley and dill over the entire plate. I also give it a final spritz of lemon juice just before serving.

String Bean and Tomato Salad

August 11, 2010 by Susan

This is turning into one of my favorite side dishes for the summer. It’s delicious and for sure that is the most important factor in deciding whether a dish will make an appearance again in our house. Who wants to spend time making something that’s just….blah? Before discovering this salad I have to say that I rarely, if ever, made string beans. They were the forgotten vegetable over here! I can’t begin to tell you why, I just never made them. But all that has changed now.

Another two factors determining if I repeat a dish…ease in preparation and how long leftovers last. This recipe excels in those two areas. I mean….EASY. These little string beans do require a bit of work (cutting off the ends and steaming), however, that’s about the only work you will be doing, other than some light chopping. And they last a long time in the fridge! Honestly, I forgot about a tiny bit I had leftover in the back of my fridge (for like 5 days) and decided to risk my life and eat it (it smelled fine!) and lo and behold, I’m still here to write about it. It was still good!

You know what else I love about this recipe? It’s just different. Well, for my kitchen, at least. As I mentioned, I don’t make string beans, ever, so it’s a lovely change. Also, there’s an herb in here that I hardly use – tarragon. It adds a very nice little ‘something’ to this salad.

This healthy salad is a perfect side dish that I love serving with grilled chicken breasts or even fish. We are trying to cut back on our red meat intake, but I can just imagine this salad going so well with a thick, juicy steak. Yummy!

Here’s what you will need to serve 4-6 as a side dish…

Recipe

1.5 lbs string beans, stem ends cut

1.5 pints grape tomatoes, halved

1/4 cup extra virgin olive oil

1 large shallot, very finely chopped

1 tbsp tarragon, finely chopped

1 tbsp parsley, finely chopped

salt & pepper to taste

Kalamata olives (optional)

Method

Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you don’t want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them).

Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve.

Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.

Recipe adapted from Food & Wine Magazine.

String Bean and Tomato Salad

Author: Feasts And Fotos

Ingredients

1.5 lbs string beans, stem ends cut
1.5 pints grape tomatoes, halved
¼ cup extra virgin olive oil
1 large shallot, very finely chopped
1 tbsp tarragon, finely chopped
1 tbsp parsley, finely chopped
salt & pepper to taste
Kalamata olives (optional)

Method

Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you don't want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them).
Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve.
Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.

Mediterranean Quinoa

July 21, 2010 by Susan

Quinoa is a staple in our house, we absolutely love it. If I had to guess I would say we eat it, in one form or another, 4 times per week.

Not only is quinoa super healthy and delicious, it is extremely versatile. It is a no-brainer to have it as a side dish, plain or adding some toasted pine nuts to it. But I have started preparing it as a main meal, a one pot dish, if you will.

One of our favorite ways to eat quinoa is with chicken and zucchini. Awhile back I posted a recipe for it with couscous but rarely ever make it with couscous – it’s always with quinoa now. Since we love it so much I set out to create another dish in the same vain. And this is what I came up with…Mediterranean Quinoa! I pretty much just grabbed that name out of the clear blue, so clever isn’t it? Well…the ingredients I chose for this dish remind me of the mediterranean, probably a blend of Italy (sun dried tomatoes) and Greece (kalamata olives). I think it’s a lovely combination as does my husband. He boldly stated that this dish is now his favorite, pushing the chicken and zucchini quinoa into second place! He really loves artichoke hearts, so I suppose this news should not be all that shocking to me.

This quinoa is perfect as a lunch or a light dinner and it keeps well in the fridge for a few days. The flavors of this dish blend very well together and it is a snap to put together. I hope you think so as well.

Here’s what you will need to serve 3-4 as a lunch…

Recipe

1 cup quinoa, cooked in chicken stock or water (I prefer chicken stock)

1 medium onion, chopped

2 garlic cloves, finely chopped

1/2 cup marinated sun dried tomatoes, chopped

1 9-oz bag frozen artichoke hearts

1/4 cup kalamata olives, pits removed, roughly chopped

1 lemon, zested and juiced

1/2 cup parsley

2 pinches dried oregano

2-3 thin chicken breasts, cut into one inch cubes

Method

Cook quinoa according to package, using chicken stock or water. Set aside.

In a large saute pan heat 2 tablespoons of oil (I use the sun dried tomato oil). Add cubed chicken and sprinkle with oregano. Cook for approximately 5-7 minutes or until lightly browned, stirring occasionally. Push chicken to the side of the pan to make room for the onions. Saute for 4-5 minutes until softened. Add the garlic. Push the onion mixture to the side to make more room and add the artichoke hearts. No need to defrost them, just toss them into the hot pan. After 3 minutes combine the artichokes with the onion mixture and the chicken, mixing everything together. Lower the heat.

To this mixture add the sun dried tomatoes, olives and lemon zest. Stir to combine. Turn off the heat and add the parsley and lemon juice. Finally, add the cooked quinoa to the chicken mixture and stir well to incorporate all the ingredients and flavors.

Mediterranean Quinoa

Author: Feasts And Fotos

Ingredients

1 cup quinoa, cooked in chicken stock or water (I prefer chicken stock)
1 medium onion, chopped
2 garlic cloves, finely chopped
½ cup marinated sun dried tomatoes, chopped
1 9-oz bag frozen artichoke hearts
¼ cup kalamata olives, pits removed, roughly chopped
1 lemon, zested and juiced
½ cup parsley
2 pinches dried oregano
2-3 thin chicken breasts, cut into one inch cubes

Method

Cook quinoa according to package, using chicken stock or water. Set aside.
In a large saute pan heat 2 tablespoons of oil (I use the sun dried tomato oil). Add cubed chicken and sprinkle with oregano. Cook for approximately 5-7 minutes or until lightly browned, stirring occasionally. Push chicken to the side of the pan to make room for the onions. Saute for 4-5 minutes until softened. Add the garlic. Push the onion mixture to the side to make more room and add the artichoke hearts. No need to defrost them, just toss them into the hot pan. After 3 minutes combine the artichokes with the onion mixture and the chicken, mixing everything together. Lower the heat.
To this mixture add the sun dried tomatoes, olives and lemon zest. Stir to combine. Turn off the heat and add the parsley and lemon juice. Finally, add the cooked quinoa to the chicken mixture and stir well to incorporate all the ingredients and flavors.

Marinated Cauliflower

June 15, 2010 by Susan

I am back from my honeymoon in Hawaii and just barely coming out of the depression over not being in Hawaii anymore. That place is paradise. Two weeks in paradise makes getting back to reality quite a challenge. No big surprise, cooking has not been at the forefront of my mind. Two weeks of having all my meals served to me (sometimes in a fluffy bathrobe!) was glorious. Glorious! But alas, my reality includes getting back to cooking…

So, something quick and easy was in order. To ease the shock of not stumbling past roughly four gorgeous natural waterfalls per day. (Not having an easy time with the ‘get back to reality’ concept.) Anyway, this marinated cauliflower recipe is just that, quick and easy. It’s also super delicious. It’s a wonderful side dish for just about anything and is served at room temperature (or slightly chilled) making it a wonderful option for an outdoor BBQ.

This recipe is best if left to marinate overnight, allowing the cauliflower to soak up all the yummy vinaigrette. It just gets better the longer it sits.

Here’s what you will need to serve 4-6 people…

Recipe

1 very large head of cauliflower (or 2 medium), broken up into bite sized florets

1/4 cup chopped shallots

2 tablespoons capers, drained

3 tablespoons chopped parsley

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil

salt & pepper to taste

Method

Steam cauliflower until just tender. You want the cauliflower to still have a bite to it, so don’t overcook. Transfer to a large bowl.

Whisk together vinegar, shallots and mustard in a small bowl. Add some salt and pepper. Pour in the oil in a slow, steady stream, whisking constantly. Pour vinaigrette over warm cauliflower. Add the capers and parsley. Stir to combine.

Cover and refrigerate overnight. Serve chilled or at room temperature.

This recipe is adapted from Martha Stewart.

Marinated Cauliflower

Author: Feasts And Fotos

Ingredients

1 very large head of cauliflower (or 2 medium), broken up into bite sized florets
¼ cup chopped shallots
2 tablespoons capers, drained
3 tablespoons chopped parsley
¼ cup white wine vinegar
1 teaspoon Dijon mustard
½ cup extra virgin olive oil
salt & pepper to taste

Method

Steam cauliflower until just tender. You want the cauliflower to still have a bite to it, so don't overcook. Transfer to a large bowl.
Whisk together vinegar, shallots and mustard in a small bowl. Add some salt and pepper. Pour in the oil in a slow, steady stream, whisking constantly. Pour vinaigrette over warm cauliflower. Add the capers and parsley. Stir to combine.
Cover and refrigerate overnight. Serve chilled or at room temperature.

Cauliflower Zahlouk

February 10, 2010 by Susan

I have seriously been under using cauliflower. To be honest, I used to find it quite boring and uninspiring. Boiled. Bland. Yuck. But all that has changed. I’ve forced myself to use the vegetable more and have stumbled upon some wonderful recipes. This particular one is outstanding. Typically zahlouk, a chopped or mashed salad, is made with eggplant. However, you can substitute any vegetable.

There are so many flavors and textures going on in this dish – it’s actually exciting to eat it! And you hardly remember you are eating what used to be boring, bland cauliflower. The charmoula dressing (a typical Moroccan sauce) really brings the ingredients alive. I have made this repeatedly over the past few months, using it as a side dish with grilled chicken, baked fish and even a steak. It goes with everything or can be eaten alone as a vegetarian dish. Also, it lasts for up to 4-5 days in the fridge!

I adapted this recipe from the cookbook Mediterranean Fresh. Fabulous book with many excellent recipes. I’m working my way through some dishes that have caught my eye and will most certainly post another one shortly.

In the meantime give this recipe a try, you will be amazed at how delicious cauliflower can be.

Here’s what you will need to serve 4-6 as a side dish…

Recipe

1 large cauliflower (largest you can find), cut into small florets

4 cloves garlic, whole

1 strip fresh lemon peel

1/8 lb green beans (I use a fist full of haricot verts), cut into 1/2 inch dice

3/4 cup chickpeas, drained and rinsed

2 Tbsp oil cured black olives, roughly chopped

3/4 cup – 1 cup charmoula dressing, thinned with lemon juice

Charmoula Dressing (makes 1 cup)

1/8 cup lemon juice, plus 1 Tbsp

1/8 cup red wine vinegar

3 cloves garlic, finely minced

1 tsp paprika

1 tsp ground cumin

1/8 tsp cayenne

3 Tbsp chopped parsley

3 Tbsp chopped cilantro

1/2 cup olive oil, plus some extra if needed

salt & pepper

Method

Place the cauliflower florets, whole garlic cloves and lemon peel in a steamer and steam until just tender (not too mushy), about 6-7 minutes. Remove from pan. Add green beans to steamer and cook until just tender (still having a slight crunch).

While the cauliflower is steaming, prepare the dressing by mixing the lemon juice, red wine vinegar, garlic, paprika, cumin, cayenne, salt & pepper in a bowl. Stir in the parsley, cilantro and olive oil. Set aside.

Place the cauliflower and garlic cloves in a large bowl and mash coarsely. I still like for many of the florets to stay intact, so be gentle. Add the green beans and stir in most of the charmoula dressing. (I say “most” because you really don’t want this to swim in the dressing and that really hinges on how large the cauliflower is, which will differ from one person to the next.) Gently fold in the chick peas and olives.

Dressing should lightly coat all the ingredients. If you feel you need a touch more dressing, add it. You can also add more olive oil if needed as well.

Cauliflower Zahlouk

Author: Feasts And Fotos

Ingredients

⅛ lb green beans (I use a fist full of haricot verts), cut into ½ inch dice
¾ cup chickpeas, drained and rinsed
2 Tbsp oil cured black olives, roughly chopped
¾ cup - 1 cup charmoula dressing, thinned with lemon juice
Charmoula Dressing (makes 1 cup)
⅛ cup lemon juice, plus 1 Tbsp
⅛ cup red wine vinegar
3 cloves garlic, finely minced
1 tsp paprika
1 tsp ground cumin
⅛ tsp cayenne
3 Tbsp chopped parsley
3 Tbsp chopped cilantro
½ cup olive oil, plus some extra if needed
salt & pepper

Method

Place the cauliflower florets, whole garlic cloves and lemon peel in a steamer and steam until just tender (not too mushy), about 6-7 minutes. Remove from pan. Add green beans to steamer and cook until just tender (still having a slight crunch).
While the cauliflower is steaming, prepare the dressing by mixing the lemon juice, red wine vinegar, garlic, paprika, cumin, cayenne, salt & pepper in a bowl. Stir in the parsley, cilantro and olive oil. Set aside.
Place the cauliflower and garlic cloves in a large bowl and mash coarsely. I still like for many of the florets to stay intact, so be gentle. Add the green beans and stir in most of the charmoula dressing. (I say "most" because you really don't want this to swim in the dressing and that really hinges on how large the cauliflower is, which will differ from one person to the next.) Gently fold in the chick peas and olives.
Dressing should lightly coat all the ingredients. If you feel you need a touch more dressing, add it. You can also add more olive oil if needed as well.

Stuffed Mushrooms

November 23, 2009 by Susan

I can hardly believe Thanksgiving is here already! Shocking how time flies; one minute you are applying sunscreen, then next you are planning Thanksgiving dinner. Sort of. Anyway, I’ve got myself a new favorite side dish, one that would be perfect on any Thanksgiving table. Stuffed mushrooms!

One word sufficiently describes these babies. Superb. Truly, they are delicious. My fiance actually rolled his eyes back into his head during his first bite. They are that good.

I saw Ina make these the other day and just had to try them. She never disappoints! I made a few slight changes to her recipe (added thyme, decreased amount of mascarpone). Very yummy and very hearty. A few big stuffed mushrooms can hold their own for a light lunch, for sure.

One of my favorite things about these mushrooms is that you can make them ahead. Stuff them, put them in a baking dish, cover and keep in the fridge until ready to bake. Or, store the filling in the fridge and just stuff the mushrooms as needed and pop in the oven. Works really well during the week when you are short on time and energy and need just a little something to go with that piece of chicken or steak.

If you think your turkey can stand not being the center of attention this Thanksgiving, go ahead and give these mushrooms a try. You won’t be disappointed.

Here’s what you will need to make approximately 25 medium/large stuffed mushrooms…

Recipe

25 medium/large white mushrooms, cleaned

3/4 pound sausage (remove from casing)

4-5 scallions, chopped

2 large cloves garlic, minced

2/3 cup panko (bread crumbs)

3 oz mascarpone (roughly 1/3 of a container)

1/3 cup parmigiano reggiano

1/2 cup chopped parsley

1 tbsp chopped thyme

2.5 tbsp marsala

3 tbsp olive oil

salt & pepper

Method

Preheat oven to 375 degrees. Remove stems from mushrooms and reserve. Clean mushroom caps with a damp paper towel, put in a large bowl. Add marsala and 3 tbsp olive oil and mix to coat all mushrooms. Put aside.

In a large skillet add a few tablespoons of olive oil, when hot add sausage and cook until just browned, breaking up with the back of a wooden spoon. Meanwhile, chop mushroom stems and then add to the sausage. Add scallions, garlic and panko and thyme. Mix to combine and cook for about 5-7 minutes. Turn off the heat, add mascarpone, parmigiano cheese, parsley and salt & pepper to taste. Mix well until the mascarpone has fully melted into the sausage mixture. Allow to cool slightly.

Now comes the time to stuff these guys. Be careful, the mushrooms will be somewhat slippery to handle due to the marsala and olive oil. Just take your time. Stuff each mushroom well, mounding the tops with the delicious filling. Pack the filling down slightly. Place each stuffed mushroom in the baking dish. Pop in the oven, uncovered, and bake for approximately 40 minutes. As an added touch, I sometimes like to turn the broiler on for a minute or two towards the end of the cooking time. This helps to brown the tops nicely, creating a bit of a an extra crunch on top. If you do this, do not leave the stove, watch it carefully. One or two minutes is enough, you don’t want to burn them!

Have I mentioned how delicious these are?

HeadOfLineR

Stuffed Mushrooms

Author: Feasts And Fotos

Ingredients

25 medium/large white mushrooms, cleaned
¾ pound sausage (remove from casing)
4-5 scallions, chopped
2 large cloves garlic, minced
⅔ cup panko (bread crumbs)
3 oz mascarpone (roughly ⅓ of a container)
⅓ cup parmigiano reggiano
½ cup chopped parsley
1 tbsp chopped thyme
2.5 tbsp marsala
3 tbsp olive oil
salt & pepper

Method

Preheat oven to 375 degrees. Remove stems from mushrooms and reserve. Clean mushroom caps with a damp paper towel, put in a large bowl. Add marsala and 3 tbsp olive oil and mix to coat all mushrooms. Put aside.
In a large skillet add a few tablespoons of olive oil, when hot add sausage and cook until just browned, breaking up with the back of a wooden spoon. Meanwhile, chop mushroom stems and then add to the sausage. Add scallions, garlic and panko and thyme. Mix to combine and cook for about 5-7 minutes. Turn off the heat, add mascarpone, parmigiano cheese, parsley and salt & pepper to taste. Mix well until the mascarpone has fully melted into the sausage mixture. Allow to cool slightly.
Now comes the time to stuff these guys. Be careful, the mushrooms will be somewhat slippery to handle due to the marsala and olive oil. Just take your time. Stuff each mushroom well, mounding the tops with the delicious filling. Pack the filling down slightly. Place each stuffed mushroom in the baking dish. Pop in the oven, uncovered, and bake for approximately 40 minutes. As an added touch, I sometimes like to turn the broiler on for a minute or two towards the end of the cooking time. This helps to brown the tops nicely, creating a bit of a an extra crunch on top. If you do this, do not leave the stove, watch it carefully. One or two minutes is enough, you don't want to burn them!

Herbed Basmati Rice

August 9, 2009 by Susan

BasmatiRiceWide

As promised in my previous chicken piccata post, this is my favorite herbed basmati rice recipe. Yes, it does require a few additional steps, but it’s worth it. I usually make a big batch, it reheats wonderfully. Trust me, this rice is very flavorful. And doesn’t it look terrific?!

My chicken piccata recipe can be found here http://feastsandfotos.wordpress.com/2009/08/06/chicken-piccata/

Here’s what you will need to serve 4 people…

Recipe

2 tablespoons butter

1 small onion, chopped fine

1 cup basmati rice

2 garlic cloves, minced

1 teaspoon fresh thyme, chopped

1 large bay leaf

1 3/4 cups low-sodium chicken broth

1/2 cup sliced almonds, toasted

1/4 cup chopped parsley

Salt & pepper, to taste.

Method

Melt the butter in a large pot over medium heat. Cook onion with salt and pepper until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, roughly 2 minutes. Add garlic, thyme and bay leaf and cook, stirring constantly, until frangrant, about 30 seconds.

Stir in broth and bring to a boil. Cover, reduce heat to low and cook until liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered for 10 minutes.

Discard bay leaf and fluff with a fork. Stir in almonds and parsley.

Herbed Basmati Rice

Author: Feasts And Fotos

Ingredients

2 tablespoons butter
1 small onion, chopped fine
1 cup basmati rice
2 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 large bay leaf
1¾ cups low-sodium chicken broth
½ cup sliced almonds, toasted
¼ cup chopped parsley
Salt & pepper, to taste.

Method

Melt the butter in a large pot over medium heat. Cook onion with salt and pepper until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, roughly 2 minutes. Add garlic, thyme and bay leaf and cook, stirring constantly, until frangrant, about 30 seconds.
Stir in broth and bring to a boil. Cover, reduce heat to low and cook until liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered for 10 minutes.
Discard bay leaf and fluff with a fork. Stir in almonds and parsley.

Bulgar Salad With Broccoli

July 28, 2009 by Susan

This is one big bowl of healthy goodness.

Most people will recognize bulgar from tabbouleh, the middle eastern dish often eaten as an appetizer. As it turns out, bulgar is much more nutritious than rice and couscous because it contains more fiber, vitamins and minerals. Also, it has a better glycemic index than white rice or couscous. I wanted to branch out from my current quinoa frenzy and give bulgar a try…and I’m happy I did. It is very versatile, has a slightly chewy texture and a lovely nutty flavor.

I got the idea for this bulgar salad while flipping through some magazines in a bookstore. For the life of me I can’t remember which magazine it was. I liked the idea of the salad, however, I wanted to bulk it up a bit more so I thought to add steamed broccoli. Anytime I can add broccoli to something, I go for it. It’s common knowledge, for anyone that hasn’t been living under a rock, that broccoli is one of the most healthy, nutritious, anti-cancer foods available today. It is one of the richest vegetable sources of calcium, iron and magnesium and is loaded with vitamins A and C and K. The edamame, tomatoes and fresh herbs contribute to making this salad clean and wholesome.

This dish is quick to assemble, light and refreshing. And at the risk of repeating myself, super healthy. Every time I eat it I feel as if I’m taking a big scrub brush and cleaning my insides of anything harmful.

The salad is a terrific side dish for a piece of grilled chicken or fish. It keeps well in the fridge for a few days and is great served at room temperature, or slightly cool from the fridge. I like to drizzle some olive oil over the leftovers just before serving.

Here’s what you will need to serve 4 as a side dish….

Recipe

1 cup cooked bulgar (follow directions on bag)

2 cups cut up broccoli, steamed until tender but not too soft, cooled

1 pint grape tomatoes, cut in half lengthwise

1 cup frozen edamame, defrosted

1/2 cup scallions, chopped

2 tablespoons dill, chopped

1 cup parsley, chopped

1/4 cup mint, finely chopped

1/4 cup lemon juice

1/4 cup olive oil

1/8 tsp cayenne pepper

salt & pepper to taste

Method

Cook bulgar (boil in water, 2 to 1 ratio, simmer for 15 minutes). Allow to cool. Fluff and separate with a fork.

Steam broccoli, allow to cool.

In a large bowl add the broccoli, tomatoes, scallions, edamame, dill, parsley, mint and bulgar. Stir to combine. In a separate bowl whisk together the lemon juice, olive oil , cayenne pepper and salt (pepper is optional). Pour over the bulgar salad and mix to incorporate. The salad should just glisten with the dressing, it should not be soaked.

It’s as easy as that!

Bulgar Salad With Broccoli

Author: Feasts And Fotos

Ingredients

1 cup cooked bulgar (follow directions on bag)
2 cups cut up broccoli, steamed until tender but not too soft, cooled
1 pint grape tomatoes, cut in half lengthwise
1 cup frozen edamame, defrosted
½ cup scallions, chopped
2 tablespoons dill, chopped
1 cup parsley, chopped
¼ cup mint, finely chopped
¼ cup lemon juice
¼ cup olive oil
⅛ tsp cayenne pepper
salt & pepper to taste

Method

Cook bulgar (boil in water, 2 to 1 ratio, simmer for 15 minutes). Allow to cool. Fluff and separate with a fork.
Steam broccoli, allow to cool.
In a large bowl add the broccoli, tomatoes, scallions, edamame, dill, parsley, mint and bulgar. Stir to combine. In a separate bowl whisk together the lemon juice, olive oil , cayenne pepper and salt (pepper is optional). Pour over the bulgar salad and mix to incorporate. The salad should just glisten with the dressing, it should not be soaked.