Masala Cauliflower (Masala Gobi)

 

http://myheartbeets.com/masala-cauliflower/

Cauliflower is kind of magical. It has this amazing ability to soak up flavor. When you cook it with Indian spices, it sops up all that masala goodness and when you take a bite, you taste it. These sweet little cauliflower florets are coated in a savory masala made with cumin, fennel, ginger, garlic, coriander and garam masala. Ripe tomatoes add a touch of sweetness to this relatively spicy dish.

I can’t get enough of this masala cauliflower (gobi). It’s so incredibly delicious. Whenever I make this dish, my husband will without fail tell me that he liked the cauliflower better than anything else on his plate. I never really know how to take his “compliment,” but I know he means well, so I always let it slide.

If you like aloo gobi (a popular Indian dish which translates to potato cauliflower), then you’re definitely going to love this masala gobi. You can add potatoes, sweet potatoes, whatever you want to this recipe, but I prefer making it with cauliflower alone.

There is one ingredient listed below that may be tricky to find: kasoori methi (dried fenugreek leaves). You can find dried fenugreek leaves at any Indian grocery store or on amazon. Kasoori or Kasuri methi leaves are known to have a slightly bitter taste, but when you use them in small amounts it can help enhance the flavor of your dish. I think this ingredient really adds something special to the dish – makes it more “restaurant-like.”

For those who haven’t had Indian style cauliflower before, well, if you’re looking for an interesting way to eat cauliflower, you’ve found it friends.

 

Ingredients

• 1 large cauliflower, cut into florets
• 2 tbs olive oil (or fat of choice)
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• 1 white onion, finely chopped
• 6-7 garlic cloves, minced (used my garlic press)
• 1 inch ginger, minced
• 1 serrano pepper, minced
• 2 medium ripe tomatoes, chopped
• 1 tablespoon coriander powder
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• ½ teaspoon kashmiri red chili powder (more if you like it spicy)
• 1 teaspoon Kasoori Methi (dried Fenugreek Leaves) (can find in ethnic/Indian store)
• salt and pepper to taste
• 1/4 cup water (you can add a little more if you need it)
• cilantro leaves, garnish

Instructions

Clean your cauliflower
1. Clean cauliflower by soaking the florets in warm water, pinch of salt and a pinch of turmeric.
2. After soaking for half an hour, dump out the water and rinse with new water.
3. Drain.
Masala Cauliflower
4. In a pan, heat oil and add cumin and fennel seeds. Once the seeds begin to splutter, add the onions and a pinch of salt.
5. When the onions turn golden, add ginger, garlic and serrano pepper. After a couple minutes, add the chopped tomatoes.
6. After 10-15 minutes or once the tomatoes have become soft/mushy, add the spices and stir-fry.
7. After a couple minutes, add the cauliflower florets and ¼ cup of water. Mix well.
8. Cook and cover on medium heat for about 10-12 minutes.
9. Remove lid, add salt and pepper and cook for another 5 minutes or so until the cauliflower is soft.
10. Garnish with cilantro and enjoy!

Cucumber Noodles with Coconut Lime Cumin Dressing

by Susan on October 18, 2013

It’s 51 degrees with a chance of snow showers in Minneapolis as I sit looking out at pure blue sky. It is 83 degrees where I am at. In my mind, a perfect summer day. But it is fall, and I am once again missing the fall I am used to.
I still haven’t gotten used to the fact that September and October are some of the hottest months in the bay area. I know, I am a wee bit strange. I love winter. On the other hand, it cools off beautifully here at night. Tonight’s forecasted low is 47 degrees. One could call that perfect weather! And I love waking up to the crisp fall air. So, I think I will just count my blessings!
Weather and the seasons have a huge influence on what we feel like eating and cucumber salads are traditionally summer fare. But this cucumber salad has a little something-something going on that makes it perfect for your table any time of year. The ingredients are easy to find at all times and simple to throw together. The dressing is creamy yet refreshing and has a little pop of heat that makes it satisfying even on a cold day. 

Cucumber “noodles” are super simple to make with one of my favorite pieces of kitchen equipment, the Benriner Japanese Mandoline Slicer. I have talked about this mandoline before. I love it. It is inexpensive and does an extremely good job. I have also pointed out that many of the top kitchens I have photographed in use this mandoline. 

The mandoline comes with extra blades like the one above. It inserts quickly and lets you make noodles out of just about any veggie suited to the task. I rarely use the spiralizer anymore simply because this tool is so versatile and I get excellent results with it. 

To make the cucumber noodles, you will start by peeling and cutting the cucumber in half (in the middle). Then carefully slice the cucumber over the blade just until you get to the seeds. Stop and do the other side. Then finish with the two sides that haven’t been done yet. Treat the cucumber like it is square and you are slicing all 4 sides down to the seeds. Set the core aside as you will be adding it to the dressing. 

Place the “noodles” in a strainer over a bowl and let them drain while you are making the dressing. 

Cucumber Noodles with Coconut Cumin Lime Dressing

serves 4

• 4 medium to large cucumbers
• 1/2 cup cashews, soaked until soft, rinsed and drained
• 1 young Thai coconut, flesh from (about 1 cup and save the water)
• 4 limes, juice and zest from
• 1/4 cup coconut water (from above coconut)
• 1 teaspoon raw chili garlic sauce
• 1 teaspoon fresh grated ginger
• 2 teaspoons cumin
• 2 tablespoons black sesame seeds
• 4 scallions (green onions) thinly sliced
• Himalayan salt (I use 4 grinds or 1/4 teaspoon)

1. Slice cucumbers into noodles (see instructions above). Set two of the cores aside to add to the dressing. See pictures above for directions.  Set noodles in strainer to let excess water drain.

2. Place two cucumber cores, cashews, coconut, lime juice (not zest), coconut water, chili garlic sauce and cumin into a high speed blender and blend until smooth. 

3. Stir in zest, black sesame seeds and onions. Pour over noodles and mix well. 

Root Veggie Cakes

 

Prep Time: 15 minutes

Total Time: 30 minutes

Yield: 16-20 cakes

These are like root vegetable latkes, with some sweetness from the parsnips and carrots, a little kick from the horseradish and some earthiness from the beets. We love topping these with a dollop of prepared horseradish mixed with some homemade mayo for an extra kick!

Ingredients

• 2 large eggs, beaten
• 1/2 cup almond, coconut or sweet potato flour
• 3 medium scallions, sliced thinly on the bias
• 2 tablespoons prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups shredded carrots
• 2 cups shredded parsnips
• 1 cup shredded beets
• Oil or cooking fat of choice, for sautéing

Instructions

1. Preheat the oven to 300°F.
2. Mix together the eggs, flour, scallions, horseradish, salt and pepper in a large mixing bowl. Stir in the vegetables and combine well.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat.
4. Fill a measuring cup (1/4 cup or 1/3 cup is suggested) to the top with the root vegetable mixture and invert on the skillet, forming a flat patty (use a spatula to press down and flatten). Repeat until there are 4 or 5 patties in the skillet. Brown for 3 to 4 minutes per side, or until slightly crispy. Remove the patties to a sheet pan and place them in the oven to keep warm. Repeat the procedure, adding more oil with each batch, until all root vegetable mixture is used.
5. Serve hot from the oven.

Notes

NOTE: Be sure to read the label on your horseradish, as not all brands are created equal and many contain soybean oil.

EQUIPMENT NOTE: This is one of those recipes where a shred blade on a food processor makes your life infinitely easier. While, sure, you could hand shred the vegetables, it literally takes less than 5 minutes to shred them with your food processor!

 

 

Roasting Veggies

http://blog.paleohacks.com/roasted-squash-carrots-recipe/


The method is basically the same for roasting all veggies, just adjust the cooking time according to the water content, size you cut it to, and the density of the vegetable.  Of course you will also need to vary the amount of coconut oil according to the amount of veggies you are roasting.  Many recipes call for using olive oil, but please use coconut oil since it holds up well in higher temperatures and it is Paleo-friendly.  Always set a timer so you can check on your veggies about every fifteen minutes; you’ll need to turn them this often.   It also helps you know when they’re done to your liking.  We generally like a little crisp brown on most of the pieces with some just softened.
One tip is to cook up several kinds of veggies at once.  On a recent Sunday, I took part of an afternoon to roast up some yellow squash, zucchini, red bell peppers & onions and some carrots & onions.  Yes, there are lots of onions involved when I cook!  They just add so much flavor and sweetness to almost 

everything.  It worked out great because dinners for the rest of the week had a head start; all I had to do was add some meat and maybe a salad or chopped avocado.  They stored in the fridge really well and heat right up in a 350 degree oven while you are getting the rest of your meal ready.

For the Squash:

• 4 pounds yellow squash
• 4 pounds zucchini
• 2 large red bell peppers
• 2 large sweet onions
• 4 – 6 tablespoons coconut oil

For the Carrots:

• 4 pounds carrots
• 1 large sweet onion
• 2 - 4 tablespoons coconut oil
• salt and pepper to taste

1. Directions:
   1. Preheat oven to 400-425 degrees; prepare two large baking sheets either by melting a little coconut oil on them to grease or by lining then with kitchen parchment.
   2. Wash the squash, zucchini, and bell pepper; cut the skin and peel from the onions and make sure your knife is sharp because it’s going to get a workout!
   3. Cut off the end of each of the squash and zucchini and slice to about ¼ inch thick; you don’t want them too thin or they will burn.
   4. Chop the red bell pepper into ½ inch pieces.
   5. Rough slice the onions by cutting them in half and slicing them into strips that are about ¼ inch, just like the squash.
   6. Take a big spoon or use your hands to mix the veggies together.
3. Spread them evenly on the baking sheets.  You can either melt the coconut oil in a measuring cup and pour it over or drop it in 5 or 6 plops on the veggies.
5. Set the oven timer to remind you to give your veggies a stir about every 15 minutes; I like to use a large spatula. Use some heavy oven mittens as well.  (Please don’t ask how I know this.) 
6. Roast squash for 1 hour and 15 minutes; sprinkle salt and pepper to your liking over the finished veggies and give them a good stir with the spatula.  Scoop them up into a bowl that you can store in the fridge; let them cool.
7. While the squash mixture is roasting, get the carrots ready.
8. Wash, dry and peel them using a vegetable peeler.  Cut off the ends and discard.  Slice or chop up the onion and mix together with the carrots in the bowl.
9. Spread the carrot and onion mixture onto one of the baking sheets.  Melt the coconut oil into a measuring cup and pour it over or drop by the spoonful over the carrots as you did for the squash.
10. Set your oven timer to remind you to give these guys a stir every fifteen minutes or so.
11. Just like squash, these should be done in 1 hour and 15 minutes. Season with salt and pepper and herbs of your choice when done!
12. When all of your veggies have cooled, cover them and place in fridge.  You will most likely be surprised at how much they cooked down, but this is concentrated goodness for you to enjoy all week!

 

And finally!  A little chart to use as a guide for your vegetable roasting:

Vegetable	Preheat Oven to:	Chop or slice into:	Melt or plop coconut oil	Roast for:	Season with:
Summer Squashes**	400-425 degrees	¼ inch ovals	about 1 tbs per pound	1 hr – 1 hr 15 min	salt/pepper
Carrots*	400-425 degrees	¼ inch rounds	about 1 tbs per pound	1 hr – 1 hr 15 min	salt/pepper
Brussels Sprouts	400-425 degrees	halve or thirds	about 1 tbs per pound	35 – 30 min	salt/pepper
Sweet Potatoes*	400-425 degrees	½ inch cubes	about 1 tbs per potato	45 min – 1 hr

Minty Green Beans in Lemon Butter

Minty Green Beans in Lemon Butter

from:  http://honestcooking.com/minty-green-beans-in-lemon-butter/

 

Print

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 Upgrade a basic side salad of green beans with warm, lemony butter and bright mint leaves.

Author: Jessica Dang

Recipe Type: Side

Ingredients

• 1 package of green beans, cleaned
• Extra virgin olive oil
• Sea salt
• Black pepper
• ¼ of a fresh lemon
• Very good butter
• A handful of fresh mint leaves

Instructions

1. In a small pot, cook the green beans in salted boiling water, with a bit of olive oil, for about 5 minutes or until tender but still bright green. Drain.
2. Add a knob of butter to the pan and turn the heat on medium. Squeeze the lemon juice into the pan. Swirl it around and stir with a spoon until melted.
3. Throw the green beans back in and saute for about 8 minutes or so. Turn off the heat, coarsely tear the fresh mint leaves into the pan, season with salt and pepper. Shake everything around in the pan so that the residual heat infuses all of the flavors.