I’m not a cauliflower person, or a vegetable for a meal person for that matter. I’m a meat and potatoes kind of gal, always have been & always will be. BUT I am open to trying new things, and of course it’s Antoni’s recipe so I had to. I LOVED this recipe, it is spicy and seriously so good.
1 Large Head Cauliflower
1/4 Cup Olive Oil
2 TSP Ground Turmeric
1/4 TSP Kosher Salt
4 Large Dates, pitted & thinly sliced length wise
1/2 Cup Loosely Packed Cilantro Leaves
3 TBSP Roasted Salted Almonds
3 TBSP Finely chopped Cilantro stems
2 TBSP Gochujang or Sriracha
2 TBSP Fresh Lime Juice
1 TBSP Olive Oil
1 TSP Honey
Pinch of Kosher Salt
Let’s Get Cooking
Preheat the oven to 425F
Remove any green leaves from the cauliflower, trim and discard the rough part of the stem.
Cut the cauli lengthwise into about 2-3in thick steak like slices. It will fall apart, BUT THAT’S OKAY!
In a small bowl whisk together oil + turmeric + salt. Place cauli on a baking sheet & drizzle with the oil mixture. Turn the cauli around to make sure it gets coated.
Bake for 25-30 min.
While the cauli is baking, whisk together the ingredients for the dressing.
Once the cauli is done, drizzle with the dressing, top with dates, cilantro leaves, & almonds.
This was a switch up from my normal meals & it was so so so good. I mean it’s Antoni’s recipe, you can never go wrong.
While creating the future lesson plans for my dream counseling approach, Culinary Art Therapy, I am making sure that while touching on the topic of patience we will be making risotto. Patience is absolutely key when making risotto so make sure you know that going into this process or you are going to absolutely hate it. This is one of Antoni’s recipe… again. I’ve made this multiple times and it is always amazing.
7 Cups of Low-Sodium Chicken Broth
4 TBSP Unsalted Butter
1 Cup Finely Chopped Onion
1 1/2 Cup Arborio/Carnaroli Rice
1 1/2 Cup Champagne or Dry White Wine
3/4 Cup Grated Parmesan
1 TBSP Grated Lemon Zest
1 1/2 TBSP Lemon Juice
Fresh Ground Pepper
Let’s Get Cooking
Bring the chicken broth to a simmer over a medium heat, once hot reduce heat to low
In a large saucepan, melt the butter over medium heat. Add in onion + 1/2 TSP salt. Stir the onions until they have softened and become almost translucent, about 8-10 min. Add in the rice and stir constantly until the rice starts to lighten in color, about 4 min. Add in the Champagne/Wine and increase heat to med-high heat, stir constantly until all the liquid has evaporated.
Once all the liquid is gone, add in 3/4 cup of the hot broth and stir gently, scrapping down the the edges of the pot as well, until all the liquid is absorbed. You’ll continue to add 3/4 cup at at time, allowing it to get absorbed each time until the rice becomes tender and slightly creamy. Keep a fork close by for taste testing but this is where the patience comes in.
Once the rice is at the proper texture, remove from heat. Add in cheese + lemon zest + lemon juice. Stir to make sure all the cheese is melted. Then add in salt and pepper.
To serve: place in small bowls & top with more cheese & pepper.
God’s gift to the culinary world has to be french fries. They are probably my favorite potato form to exist, thought it is hard to choose. You can make these beauties at home and trust me you will want to make them over and over.
Frying oil, pick your poison, veggie, castor, peanut whatever you like.
You’ll also need: lots of paper towels
Let’s Get Frying
Wash the potatoes, peel them if you please.
Cut off the two ends of the potato, then the sides, making it almost like a box. From there cut the longer side cut into about 1/4-in thick slices. Cut these slices again into little potato sticks
Place the potato sticks into ice water for at least 5 min to get the starches off.
Heat the frying oil to about 325F [This is round 1], while this is heating up lay out paper towels and dry off the potato sticks. Making sure these bad boys are dry before dropping them into the fryer.
In small batches, drop some potato sticks into the oil, don’t let them get brown, let them go for about 5 minutes and then remove with a metal slotted spoon and place on a paper towel. Continue this until all fries are done.
REMEMBER BE CAREFUL THIS IS HOT OIL WE ARE TALKING ABOUT
Now for round 2: Crank up the oil now to about 375F and start with small batches again. This time you’re going to want to them to brown, this will be for about 3 minutes or more. Again, continue this until all the fries are golden brown and crispy, trust me you’ll know when it’s right. Remove from the oil when you think they are done and place them on paper towels to remove excess oil.
Once all fries are done, place in a bowl & sprinkle with salt & whatever other goodies you like.
Trust me this is the only recipe I use for french fries & it goes perfectly with the Bob’s Burgers recipes on my blog! *Wink Wink Nudge Nudge, Chèvre Which Way but Loose Burger & Do the Brussel* It also makes it better knowing you know all the ingredients in your french fries.
Time for another amazing burger recipe from the Bob’s Burgers Cookbook! The same old same old can get boring and who knows, an exciting burger may be just what you need to bring back the excitement; I don’t make the rules.
1 4oz Chèvre Log, room temp. [goat cheese]
1 tsp Chopped Fresh Sage
2 tsp Chopped Fresh Oregano
1 tsp Chopped Fresh Thyme
1 tsp Chopped Fresh Rosemary
1/4 Cup Mayo
1 English Cucumber, half of it finely sliced, the other half diced
2 Tomatoes, seeded & finely diced
2 Garlic Cloves, minced
1 lb Ground Beef
4 Vienna rolls, or any hamburger buns
1/2 Red Onion, sliced
Let’s Get Cooking
Mix goat cheese + herbs + mayo. Mix until it has a cream cheesy consistency. Add in 1/4 cup of diced cucumber + tomatoes.
Add garlic into the ground beef and form into 4 patties. Season the patties with salt + pepper.
Cook burgers on a hot skillet until desired doneness. I prefer med-rare but do your thing!
BUILD YOUR BURGER: start with the bottom bun + burger + goat cheese spread + sliced red onion + sliced cucumber + top bun
This burger gets a little messy but trust me it’s totally worth it. The goat cheese spread is also an awesome leftover on a pita!
The ULTIMATE weekend snack, potato chips. The best part is you can make them at home [no need to put on a mask] & you know everything that’s in them! Now that I’ve achieved potato chips at home, quarantine is getting slightly easier.
Let’s Get Cooking
This is just about one of the easiest recipes, ever.
Break out your Mandoline slicer and set it on the smallest setting, to about 1/3-1/4 in. Carefully slice the potatoes and place into ice water to remove the starches. Let sit for at least 15 minutes.
While waiting, pour the oil into a deep pot and bring up to temperature, about 300F.
Once the potatoes are finished soaking, lay them out on paper towels & pat off all the excess water.
Place a few chips in the oil, making sure that they do not stick together. Flip the slices around a few times to ensure that they are evenly cooked. Once there are less bubbles and the chips look brown, remove from the oil and place on a paper towel.
Pat of excess oil + place in a bowl + sprinkle with salt, & enjoy!
It’s the little thing in life, like homemade potato chips that make things look a little bit brighter!
I figured Cinco de Mayo was the perfect time to share my new favorite taco recipe. Paired with homemade picked onion and Cotija cheese, this recipe is a crowd pleaser; well at least my mom and I were pleased. This is a slow cooker recipe, however, you can just cook the meat off fully in the pan.
2 lbs bottom round roast (we found a roast at ALDI specifically labeled for Carne Picada so check out the meat area at your local supermarket) Cut roast into 1/2 in cubes if not already cubed
3 TBSP All-Purpose Flour
1 TBSP Chili Powder
1 TSP Kosher Salt
1/2 TSP Pepper
1/2 TSP Cumin
2-3 TBSP Veggie/Canola Oil
2 10oz. Cans Diced Tomatoes w/ Green Chili
Pickled Red Onions
Let’s Get Cooking
Once the meat is cut into cubes, pat with paper towels to dry
Combine Flour + Chili Powder + Salt + Pepper + Cumin & set aside
Heat the oil in a large skillet & sear the cubes over med-high heat
Add in the flour bled + Tomatoes with Green chilis
Transfer everything from the pan into the slow cooker.
My roast was a little smaller than asked for in the recipe so I went and cooked the roast on LOW for about 2 hours.
Use your judgement when cooking, the original recipe from Certified Angus Beef calls for cooking it for 3 hours on HIGH.
Once the meat is complete, warm the tortillas.
To assesmble, grab your tortilla + carne picada + Pickled Onions + Cotija Cheese + Sour Cream
It seems like my posts all have a common thread, the quarantine, but we are going to get past that. My moms friend had a birthday coming up and requested something lemony. I have been dying to make this recipe, but it makes it hard to cook a dessert for yourself. I mean it’s not hard, but I have no self control & will eat the whole thing. Her birthday was a perfect reason to make these squares. The recipe is super easy & was a hit.
Gnocchi, brussel sprouts, and brown butter, what more could you ask for in a recipe. I am all for savory meals and this recipe ticks off all the boxes. I found this on New York Times Cooking & it is definetly a keeper. This is one of the easiest recipes I’ve ever made, you pretty much throw it all in one pan; but don’t worry, I’ll walk you through it!
1 lb. Brussel Sprouts
2 tsp. Lemon Zest
1/4 cup Extra Virgin Olive Oil
Salt + Pepper
1/2 Red Pepper Flakes
1 18oz. package shelf-stable or refridgerated potato gnocchi
6 TBSP unsalted butter, cut into 6 pieces
1/2 tsp. Honey
Let’s Get Cooking
Trim off the ends of the brussels sprouts and cut them in half. Zest the lemon.
In a large skillet, heat 3 TBSP of olive oil over med-high heat. Add in brussels sprouts + salt + pepper.
Arrange brussel sprouts cut side down. Add lemon zest over the top and cook the sprouts without stirring. Once the sprouts are browned and crisped up, add the red pepper flakes and stir for about 2-3 min until tender. Place in a medium bowl.
Using the same skillet, add 1 TBSP olive oil over med-high heat. Add gnocci to the pan and cook covered and undisturbed until golden brown.
Add butter + honey + salt + pepper. Stir until butter is golden, almost nutty smelling, and foaming. Stir in the sprouts until everything is incorporated.
Once in bowls, add grated parmesan on top & enjoy!
This has to be the all time BEST French Onion Soup recipe ever. Now, I do not say this lightly. This soup alone has caused countless trips to The Dobbin House Tavern in Gettysburg, PA. The stew meat and the gooey cheese are the KEY to this recipe. Seriously, I think I love this recipe so much solely because the amount of cheese that is involved. This recipe serves 6, but it is also perfect for leftover night!
6 Cups of Beef Stock (If you’re grocery shopping you’ll need 2 containers of stock)
2 TBSP Sweet Butter
6 Medium Onions, Peeled & Diced
1 Cup Stewing Beef, cut into 1/2 in. cubes
1 Cup Dry Sherry
6 Slices of White Bread
Let’s Get Cooking
Bring the beef stock to a low boil in a large saucepan.
While the beef stock is coming to a boil, melt butter in a skillet.
Add the diced onions to the skillet and sauté until they yellow.
In another skillet, brown the stew beef.
Once the onions have yellowed and the beef is cooked, add to the beef stock, along with the sherry.
Let the stock simmer for about 30 minutes.
Once ready to serve fill ovenproof bowls with the soup.
Add 1 slice of bread then comes the best part…
add 2 slices of the swiss cheese then 2 slices of provolone
Broil in the oven until the cheese browns and becomes ooey and gooey.
Trust me, just by looking at that melty cheese you are going to fall in love with this recipe. I also recommend going to the Dobbin House in Gettysburg, PA. It is such an experience, with history and food coming together, what’s not to love!
Another recipe from Antoni’s cookbook, and I am not sorry about it at all. If I have one goal with this blog it is to convince everyone to buy this cookbook. It has so many good recipes and I am slowing using this quarantine to Julie/Julia my way through it. This is an easy weekday recipe and you get to feel a bit summery when you break out the grill.
Set colander over a plate. Add the chopped cucumbers + toss with 1/4 tsp salt. Let sit for 15 min
Mash and chop the garlic + 1/4 tsp salt into a paste. Put in a bowl and combine with yogurt + lemon + dill
Transfer about 1/2 of the yogurt mixture into another bowl. Add the chopped chicken and ensure that all of the chicken is covered. Cover and refrigerate for 45 min to 4 hours. I let it set for about an hour & it was perf!
While the chicken is in the fridge, squeeze the cucumbers, getting out the rest of the liquid. Stir in the cucumber into the left over yogurt mixture.
Once the chicken has marinated: heat the oven to 200F and warm the pitas on the oven racks. Pick out 12 skewers. ** If using wooden ones let them soak in water for 10 min***
Remove tzatziki from the fridge to allow it to get to room temperature. Place shallots in a bowl with red wine vinegar and salt. Let sit for 15 min then drain
In another bowl, mix together feta + oregano + olive oil
Skewer the chicken and season with salt + pepper
Heat the grill to medium-high. Grill the chicken, turning once about halfway through, about 8-10 minutes. Once complete, slide the chicken off the skewer.
Time to Plate
Start with a Pita + spread tzatziki + chicken + feta + tomatoes + pickled shallots + more tzatziki + chopped dill + mint
This is a great meal, super filling, and leaves you with easy to put together left overs. I hope you enjoy this recipe like I did. I know that I will be making it again!