Cauliflower-Spinach Puree

Without a doubt, one of the best thrift store finds I have come across recently has been a collection of old issues of Gourmet, Cooks Illustrated and Bon Appetit magazines from 2-3 years ago.  Each magazine was being sold for $.27 and they were all in perfect condition - no pages torn out, no weird mildew smell, etc.  I narrowed it down to 10  (from at least 30) but I really wanted to take them all home.    

Since I don't subscribe to these magazines, it was a great buy as they are all full of awesome recipes, beautiful photography and cool kitchen tips and tricks.  Full of inspiration!

This side dish stood out immediately, as it was super healthy and quick to put together.  And I had all of the ingredients already so it didn't take long for me to put it down on our weekly menu.

I usually serve my Pesto Salmon with garlic mashed potatoes but we were really happy with this swap.  Served up with some nice tender asparagus on the side, this was an awesome meal, definitely worthy of company but easy enough for any old weeknight.

This really could have been plated much more attractively:  next time I would put the Cauliflower-Spinach puree on the bottom, then place the asparagus on top of that and stack the salmon on top.

Cauliflower-Spinach Puree

makes about 2 cups

adapted from Bon Appetit magazine (April 2009)

1 medium head cauliflower, cut into 1-2'' florets

1 large shallot, peeled and halved

1-2 small garlic cloves, optional

2 cups packed fresh baby spinach leaves

2 teaspoons extra virgin olive oil

salt and pepper, to taste

1 teaspoon fresh lemon juice (I omitted)

Cook cauliflower, shallots and garlic cloves (if using) in large pot of boiling salted water until tender, about 8-10 minutes.  Drain well.  Complete the following steps in two batches if necessary (depending on the size of your food processor bowl): transfer the cooked vegetables and the baby spinach leaves into a food processor and add the olive oil.  Puree until smooth and season with salt and pepper.  Transfer to a medium bowl and season with the lemon juice, if using.  Serve hot.

Went back for seconds (and thirds) on the Cauliflower-Spinach Puree!

What is your favorite way to eat cauliflower?

Mine would either be this version or oven-roasted cauliflower that has been tossed in olive oil and dusted with garlic powder, cumin, salt, pepper and chili powder.  I can't decide, they're both so good!

Cauliflower-Spinach Puree

Without a doubt, one of the best thrift store finds I have come across recently has been a collection of old issues of Gourmet, Cooks Illustrated and Bon Appetit magazines from 2-3 years ago.  Each magazine was being sold for $.27 and they were all in perfect condition - no pages torn out, no weird mildew smell, etc.  I narrowed it down to 10  (from at least 30) but I really wanted to take them all home.    

Since I don't subscribe to these magazines, it was a great buy as they are all full of awesome recipes, beautiful photography and cool kitchen tips and tricks.  Full of inspiration!

This side dish stood out immediately, as it was super healthy and quick to put together.  And I had all of the ingredients already so it didn't take long for me to put it down on our weekly menu.

I usually serve my Pesto Salmon with garlic mashed potatoes but we were really happy with this swap.  Served up with some nice tender asparagus on the side, this was an awesome meal, definitely worthy of company but easy enough for any old weeknight.

This really could have been plated much more attractively:  next time I would put the Cauliflower-Spinach puree on the bottom, then place the asparagus on top of that and stack the salmon on top.

Cauliflower-Spinach Puree

makes about 2 cups

adapted from Bon Appetit magazine (April 2009)

1 medium head cauliflower, cut into 1-2'' florets

1 large shallot, peeled and halved

1-2 small garlic cloves, optional

2 cups packed fresh baby spinach leaves

2 teaspoons extra virgin olive oil

salt and pepper, to taste

1 teaspoon fresh lemon juice (I omitted)

Cook cauliflower, shallots and garlic cloves (if using) in large pot of boiling salted water until tender, about 8-10 minutes.  Drain well.  Complete the following steps in two batches if necessary (depending on the size of your food processor bowl): transfer the cooked vegetables and the baby spinach leaves into a food processor and add the olive oil.  Puree until smooth and season with salt and pepper.  Transfer to a medium bowl and season with the lemon juice, if using.  Serve hot.

Went back for seconds (and thirds) on the Cauliflower-Spinach Puree!

What is your favorite way to eat cauliflower?

Mine would either be this version or oven-roasted cauliflower that has been tossed in olive oil and dusted with garlic powder, cumin, salt, pepper and chili powder.  I can't decide, they're both so good!

Balsamic Roasted Vegetables

Dinner tonight was the always delicious Coconut Red Lentil Soup.  I took new pictures, see?

A little better than the old ones I think...

I also made a side dish of Balsamic Roasted Carrots and Brussels Sprouts.  Simple, delicious, healthy, minimal-ingredients required.

just LOOK at that caramelization!

Brian and I agreed, these almost taste too good for how healthy they are.  We fought over the crispiest ones.  

Balsamic Roasted Carrots and Brussels Sprouts
serves 2

1/2 pound brussels sprouts, stem ends trimmed and sprouts cut in half
3 medium carrots, peeled and sliced into 3/4 inch-thick rounds
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
salt and pepper

Preheat oven to 400 degrees and line a baking sheet with aluminum foil.

Toss brussels sprouts and sliced carrots with the balsamic vinegar and extra virgin olive oil directly on the baking sheet, making sure each piece is coated in the oil and vinegar.  Sprinkle with the salt and pepper.

Roast for 25-30 minutes until sprouts and carrots are golden, flipping the pieces and stirring 2 or 3 times during cooking to ensure even browning and so they don't burn.  Adjust seasoning with salt and pepper to taste.

Balsamic Roasted Vegetables

Dinner tonight was the always delicious Coconut Red Lentil Soup.  I took new pictures, see?

A little better than the old ones I think...

I also made a side dish of Balsamic Roasted Carrots and Brussels Sprouts.  Simple, delicious, healthy, minimal-ingredients required.

just LOOK at that caramelization!

Brian and I agreed, these almost taste too good for how healthy they are.  We fought over the crispiest ones.  

Balsamic Roasted Carrots and Brussels Sprouts
serves 2

1/2 pound brussels sprouts, stem ends trimmed and sprouts cut in half
3 medium carrots, peeled and sliced into 3/4 inch-thick rounds
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
salt and pepper

Preheat oven to 400 degrees and line a baking sheet with aluminum foil.

Toss brussels sprouts and sliced carrots with the balsamic vinegar and extra virgin olive oil directly on the baking sheet, making sure each piece is coated in the oil and vinegar.  Sprinkle with the salt and pepper.

Roast for 25-30 minutes until sprouts and carrots are golden, flipping the pieces and stirring 2 or 3 times during cooking to ensure even browning and so they don't burn.  Adjust seasoning with salt and pepper to taste.

Roasted Vegetables Extravaganza!

I just cannot get enough roasted vegetables this time of year!  I don't know if its the cooler temperatures (I live in Florida so that's not likely) or the orange, red and yellow hues of the trees that makes me want to eat like-colored vegetables (again, not likely.  Palm tree leaves don't do much changing).  No, I think it's probably the smorgasbord of different varieties of gourds that you don't normally see the rest of the year:  Kabocha, Calabaza, Delicata, Hubbard, and of course the Pumpkin.  And when I think of preparing squash, roasting it is the first thing that comes to mind.

I love to roast just about any vegetable (maybe not lettuce...um, ew) or fruit for that matter (roasting did wonders for my peach ice cream!)  It enhances the natural sweetness, plus you end up with squash that has a caramelized and slightly crisp exterior, but is soft inside and just melts in your mouth.

I'm STILL working on eating up all of my butternut squash that you've seen me post about here.  This time, I added some baby carrots, shallots and fresh thyme to the roasting pan along with the butternut squash.  Yum!  Tossed on top of a green salad with some roasted beets, raw cashews, goat cheese and my leftover herbed lentils - what a filling and flavorful meatless meal!

Roasted Butternut Squash with Carrots and Thyme
serves 2


1 cup butternut squash, peeled and cut into 1 inch chunks
1 cup baby carrots
2 small shallots, halved (pieces should be about 1 inch in size)
2 teaspoons olive oil
1 teaspoon fresh thyme leaves
salt and pepper, to taste

Preheat oven to 400' while you prepare vegetables.  Drizzle olive oil over squash, carrots and shallots directly on the baking sheet (I cover my baking sheet with aluminum foil for easier cleanup) and toss the vegetables with the olive oil using your hands.  Sprinkle thyme, salt and pepper over the vegetables.

Roast vegetables for 25-35 minutes, flipping the pieces over after 15 minutes and again at the 25 minute mark.  Veggies are done when the pieces are caramelized and golden brown.

Roasted Beets
adapted from The Galley Gourmet
serves 4

2 large beets
1/4 cup water

olive oil, red wine vinegar or lemon juice, salt and pepper, fresh chopped herbs (optional, for serving)

*pair of disposable vinyl or latex gloves (optional, but I highly recommend using them unless you WANT your hands to look like you just committed a fairly gruesome crime....)

Preheat oven to 375'.  If beets still have stalks attached, trim the stalks leaving only about 1 inch attached.  Gently clean the beets under running water without tearing the skin.  Place the whole beets in an 8x8 baking dish along with the 1/4 cup water - just enough to cover the bottom of the baking pan.  Cover pan tightly with foil.  Bake until beets are tender and can be easily pierced with a knife - from about 45 minutes to 1 hour and 15 minutes, depending on the size of the beets.  Remove beets from oven and allow to cool about 20-30 minutes, until they are cool enough to handle.

Wearing your disposable gloves, slip off the beet skins (they should come right off) and trim the stalks and root end with a knife.  Chop or slice the beets and toss with about 1 tablespoon of olive oil, chopped herbs, vinegar or lemon juice and salt and pepper.  Serve on top of green salad.

Roasted beets can be stored in an air-tight container in the refrigerator for about a week, but be forewarned they may stain the container!

Roasted Vegetables Extravaganza!

I just cannot get enough roasted vegetables this time of year!  I don't know if its the cooler temperatures (I live in Florida so that's not likely) or the orange, red and yellow hues of the trees that makes me want to eat like-colored vegetables (again, not likely.  Palm tree leaves don't do much changing).  No, I think it's probably the smorgasbord of different varieties of gourds that you don't normally see the rest of the year:  Kabocha, Calabaza, Delicata, Hubbard, and of course the Pumpkin.  And when I think of preparing squash, roasting it is the first thing that comes to mind.

I love to roast just about any vegetable (maybe not lettuce...um, ew) or fruit for that matter (roasting did wonders for my peach ice cream!)  It enhances the natural sweetness, plus you end up with squash that has a caramelized and slightly crisp exterior, but is soft inside and just melts in your mouth.

I'm STILL working on eating up all of my butternut squash that you've seen me post about here.  This time, I added some baby carrots, shallots and fresh thyme to the roasting pan along with the butternut squash.  Yum!  Tossed on top of a green salad with some roasted beets, raw cashews, goat cheese and my leftover herbed lentils - what a filling and flavorful meatless meal!

Roasted Butternut Squash with Carrots and Thyme
serves 2


1 cup butternut squash, peeled and cut into 1 inch chunks
1 cup baby carrots
2 small shallots, halved (pieces should be about 1 inch in size)
2 teaspoons olive oil
1 teaspoon fresh thyme leaves
salt and pepper, to taste

Preheat oven to 400' while you prepare vegetables.  Drizzle olive oil over squash, carrots and shallots directly on the baking sheet (I cover my baking sheet with aluminum foil for easier cleanup) and toss the vegetables with the olive oil using your hands.  Sprinkle thyme, salt and pepper over the vegetables.

Roast vegetables for 25-35 minutes, flipping the pieces over after 15 minutes and again at the 25 minute mark.  Veggies are done when the pieces are caramelized and golden brown.

Roasted Beets
adapted from The Galley Gourmet
serves 4

2 large beets
1/4 cup water

olive oil, red wine vinegar or lemon juice, salt and pepper, fresh chopped herbs (optional, for serving)

*pair of disposable vinyl or latex gloves (optional, but I highly recommend using them unless you WANT your hands to look like you just committed a fairly gruesome crime....)

Preheat oven to 375'.  If beets still have stalks attached, trim the stalks leaving only about 1 inch attached.  Gently clean the beets under running water without tearing the skin.  Place the whole beets in an 8x8 baking dish along with the 1/4 cup water - just enough to cover the bottom of the baking pan.  Cover pan tightly with foil.  Bake until beets are tender and can be easily pierced with a knife - from about 45 minutes to 1 hour and 15 minutes, depending on the size of the beets.  Remove beets from oven and allow to cool about 20-30 minutes, until they are cool enough to handle.

Wearing your disposable gloves, slip off the beet skins (they should come right off) and trim the stalks and root end with a knife.  Chop or slice the beets and toss with about 1 tablespoon of olive oil, chopped herbs, vinegar or lemon juice and salt and pepper.  Serve on top of green salad.

Roasted beets can be stored in an air-tight container in the refrigerator for about a week, but be forewarned they may stain the container!