Whipped Cauliflower

This is a light and healthy alternative to mashed potatoes. It's super easy to make and absolutely delicious- carnivorous husband-approved!

1 head of cauliflower
1-2 tablespoons butter or alternative (Earth Balance works well)
1/3 cup of milk (or soy milk)
salt and pepper

Directions:
1. Steam the cauliflower for 20 minutes or until completely tender
2. Blend steamed cauliflower, milk, butter and S&P in a bowl with a hand blender until somewhat smooth

*I like to serve with a poached egg hidden in the middle to add some protein. Pop the egg and mix it up!

Roasted Brussels Sprouts

After having a similar dish at Alta in Manhattan, I combed the internet for a similar recipe. Here is my take on what I found. This dish has bumped BS up to my favorite veg of all time, it's that good!






10 oz Brussels sprouts, stem removed and halved (keep all the external leaves as well- they are best part!)
EVOO
3 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons pistachios, toasted and chopped
*1/2 Apple, thinly sliced
1 tablespoon crème fraîche
Salt & Pepper to taste

*I prefer raisins to apple slices for a sweeter taste

Serves 4
1. Preheat the oven to 450˚F. Coat brussels sprouts in EVOO, salt and pepper and roast for 15-20 minutes until slightly charred
2. Simmer balsamic vinegar and honey in a small pan until reduced- 3-5 minutes.
3. Mix pistachios and apple slices with brussels sprouts, pour balsamic/honey reduction over and top with a dallop of crème fraîche

Vietnamese Noodle Bowl with Fried Tofu

½ lb dry rice noodles
½ lb firm tofu, cut into 1 inch squares
2 tbsp chopped cilantro
½ cucumber, peeled and cut into thin 3 inch pieces
1 fresh jalapeno, sliced
1 egg, beat into a small bowl
½ cup panko bread crumbs
3 tbsp sesame oil
Chili sauce
Hoisin sauce

1. Bring a medium saucepan of water to boil. Add noodles and cook for 3-4 minutes. Drain and set aside.

2. In a deep pan or wok, heat sesame oil under medium to high heat. Dip tofu squares first into the egg and then into panko bread crumbs, and finally into pan. Flip after 5 minutes or when bottom becomes evenly fried.

3. Place noodles into separate bowls and add chili and hoisin sauce. Layer tofu, cucumber, jalapeno and cilantro on top.

Butternut Squash and Mushroom Farro

This was inspired by the outstanding Warm Farro Salad at Morandi.

Serves 4-6

1 cup dry farro

1 butternut squash, peeled, seeded and chopped into 1/2 inch cubes

1 cup mushrooms, roughly chopped (I used wild mushrooms)

2-3 tbsp Extra Virgin Olive Oil

1 tbsp butter

1/2 onion, chopped

3 cloves garlic

2 twigs thyme

handful of parsley

2 cups vegetable broth

Salt & Pepper to taste

1. Soak farro in cold water for 20 minutes.

2. Place squash and mushrooms into 2 separate roasting dishes and coat with EVOO. In the squash pan, place 2 smashed cloves of garlic. In the mushroom pan, place 2 twigs of thyme and 1 clove of garlic, smashed. Cook at 350 for 20 minutes (squash should be tender when pushed through with a fork and might need an extra 10 minutes)

3. In large saucepan, heat butter and 1 tbsp EVOO until foamy, then add the chopped onions and cook until translucent.

4. Add farro to pan and be sure each grain is coated in the butter/oil mix. After a minute, start to add the broth, a tablespoon or so at a time, being sure the liquid is soaked up before adding the next bit. This takes about 30 minutes so make sure you have some wine nearby to drink while you add.

5. Before adding that last tablespoon of broth, toss in the mushrooms and butternut squash.

6. Before serving, sprinkle in some parsley and S&P for taste

Farro and Pine Nut Tabbouleh

SELF | July 2010

by Merritt Watts and Chef Max Mackissock
The Squeaky Bean in Denver, Colorado

Yield: Makes 4 servings 1 cup farro (found at gourmet stores) 2 large heirloom tomatoes 1 small cucumber 1 clove garlic, finely chopped 1/2 small red onion, cut into 1/2-inch pieces 2 tablespoons pine nuts 1 cup canned chickpeas, rinsed and drained 3 tablespoons extra-virgin olive oil Juice from 1 lemon 3/4 cup chopped fresh parsley 1/2 small jalapeño chile, seeded and finely chopped Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into ¼-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving. Per serving: 367 calories, 14.3 g fat, 1.8 g saturated, 52 g carbohydrates, 7.5 g fiber, 12.7 g protein

Rosemary Flatbread with Blue Cheese, Grapes and Honey

© Dana Gallagher

• Food & Wine

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 30 MIN

• 1. 1 envelope active dry yeast
  2. 2 tablespoons sugar
  3. 2 cups bread flour, plus more for rolling
  4. 3/4 cup warm water
  5. 2 teaspoons chopped rosemary
  6. 1/2 teaspoon fine salt
  7. 1/4 teaspoon freshly ground pepper
  8. 1/2 pound red grapes (1 1/2 cups)
  9. Coarse sea salt
  10. 3 ounces blue cheese, crumbled (1/2 cup)
  11. 1 tablespoon honey
  12. 1 tablespoon snipped chives
  13. DIRECTIONS
  14. In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
  15. Meanwhile, preheat the oven to 450°. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
  16. Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a lightly floured pizza peel. Press the grapes into the dough and sprinkle with sea salt.
  17. Slide the flatbread onto the hot stone and bake for about 12 minutes, until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.

Risotto with Butternut Squash, Leeks, and Basil

Risotto with Butternut Squash, Leeks, and Basil Bon Appétit | December 2010

by the Bon Appétit Test Kitchen

(photo by: José Picayo) In this luxurious risotto, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish. Yield: Makes 6 main-course servings Active Time: 1 hour Total Time: 1 hour 3 tablespoons olive oil, divided 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash) 3 cups 1/2-inch-wide slices leeks (white and pale green parts only) 1 tablespoon chopped fresh thyme 2 cups arborio rice 4 14-ounce cans (or more) vegetable broth 1 cup chopped fresh basil 3/4 cup freshly grated Parmesan cheese plus additional (for serving) Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl. Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Risotto-with-Butternut-Squash-Leeks-and-Basil-362289?printFormat=photo#ixzz1HHX54Exf

Goat Cheese With Chipotle And Roasted Red Pepper

Bon Appétit | March 2011

Yield: Makes 6 appetizer servings Active Time: 20 minutes Total Time: 20 minutes 1 teaspoon cumin seeds 1 11-ounce log soft fresh goat cheese 1 cup drained roasted red pepper strips from jar 1/4 cup extra-virgin olive oil 2 teaspoons chipotle hot sauce 1 small garlic clove, pressed 1/4 cup chopped fresh cilantro 2 tablespoons toasted salted pumpkin seeds (pepitas) toasted Baguette slices or crackers

Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, about 2 minutes. Cool. Place goat cheese log on platter. Cover with sheet of plastic wrap. Press into large rectangle approximately 8 by 3 inches. Sprinkle with cumin, salt, and freshly ground black pepper. Mix roasted red peppers, olive oil, hot sauce, garlic, and chopped cilantro in small bowl. Spoon topping over goat cheese. Top with pumpkin seeds. Serve with toasted baguette slices or crackers. Per serving: 308 calories, 22 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit

Stewed Lentils and Tomatoes

Stewed Lentils & Tomatoes

From: Barefoot Contessa at Home 4 Servings 2 teaspoons good olive oil 2 cups large-diced yellow onions (2 onions) 2 cups large-diced carrots (3 to 4 carrots) 1 tablespoon minced garlic (3 gloves) 1 (28-ounce) can whole plum tomatoes* 1 cup French green lentils (7 ounces) 2 cups chicken stock 2 teaspoons mild curry powder 2 teaspoons chopped fresh thyme leaves 2 teaspoons kosher slat ¼ teaspoon freshly ground black pepper 1 tablespoon good red wine vinegar Heat the oil in a large saucepan. Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for one minute more. Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package. Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar,season to taste and serve hot. * I got “quick-crushed,” a rough puree that allowed me to skip the nuisance-y food processor step.

Wilted Kale Salad with Creamy Chipotle Dressing

For the wilted kale
4 heads kale (this will seem like a lot but will wilt down when the salt is added)
2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds

For the dressing
2 small avocados (or 1 large)
2 chipotle peppers*
1/3c olive oil
1Tagave
¼c lemon juice

*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu

* Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a cooked texture. Rinse off salt after it's wilted.
* Add the tomatoes and hemp seeds to the bowl and stir.
* Blend all other ingredients in a high-speed blender until creamy and mix into kale.

Black Bean Burgers

BLACK BEAN BURGER- you really have to get all the water out of the beans and veggies

* 1 (16 ounce) can black beans, drained and rinsed

* 1/2 red or green bell pepper, cut into 2 inch pieces

* 1/2 onion, cut into wedges

* 3 cloves garlic, peeled

* 1 egg

* 1 tablespoon chili powder

* 1 tablespoon cumin

* 1 teaspoon Thai chili sauce or hot sauce

* 3/4 cup bread crumbs (I use rolled oats, ground in the food processor, but regular bread crumbs would be fine)

1. Rinse and drain the beans. You have to get them really dry. I laid some paper towels down on a baking sheet and then spread the beans out in a single layer and covered them with more paper towels and pressed down to soak up any water.

2. Mash the beans up. I used my hands.

3. Put the onion, bell pepper and garlic in the food processor or chop up finely. Put mixture in a strainer and press down with a spoon to squeeze as much water out as possible.

4. In a bowl beat the egg and add the chili powder, cumin and hot sauce.

5. Mix the veggies, egg mixture and bread crumbs into the beans. I use my hands.

6. Let it hang out in a fridge for a little while to get firm.

7. Put a little olive oil on your hands (keeps them from sticking to the bean mixture) and form into burger patties. Keep them in the fridge until your ready to cook. Or if they are a little mushy, put them in the freezer until your ready to cook.

8. To cook, heat a little oil in a pan on medium heat. Cook the patties about 6-8 mins per side.

I like to serve with mango salsa, made by dicing fresh mango, onion and cilantro and tossing with EVOO and salt, and then a chipotle mayo.

Moroccan Chickpea Stew

Moroccan Chickpea Stew

Garnish with chopped cilantro and serve over whole wheat couscous instead of brown rice, if you prefer. For milder heat, seed the jalapeño.

Yield: 6 servings (serving size: 1 1/3 cups stew, 1/2 cup rice, and about 1 tablespoon yogurt)

2 teaspoons olive oil
1 cup diced yellow onion (about 1 medium)
1 cup diced carrot (about 1 large)
2 garlic cloves, minced
1 jalapeño pepper, minced
1 1/2 cups cubed peeled Yukon gold potato, about 1 large
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1/8 teaspoon salt
1 (28-ounce) can diced tomatoes, undrained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
3 cups hot cooked brown rice
1/2 cup plain low-fat yogurt

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, and jalapeño to pan; sauté 6 minutes or until tender. Stir in potato and next 7 ingredients (through broth). Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Serve over rice. Top with yogurt.

Wine note: With spicy ethnic cuisine, seek out the German grape gewürztraminer, which yields wines with floral and lychee aromas, as well as natural sweetness that makes a perfect foil to the jalapeño and cumin in the stew. Chateau St. Jean Gewürztraminer 2006 ($15), from Sonoma, California, offers classic honeysuckle and melon aromas, with a spice-friendly sweetness and snappy acidity that adds texture to the dish. -Jeffery Lindenmuth

CALORIES 251 (14% from fat); FAT 3.8g (sat 0.6g,mono 1.9g,poly 1g); IRON 2.2mg; CHOLESTEROL 1mg; CALCIUM 97mg; CARBOHYDRATE 47.5g; SODIUM 401mg; PROTEIN 7.3g; FIBER 6.8g

Cooking Light, NOVEMBER 2007