The Enchanted Cook: sides

Showing posts with label sides. Show all posts

11/11/15

Golden Curried Cauli

"Mumbai is Cauli-ing"

"Cauli-fornia Meets India"

"Just Cauli Me Something"

These were all working titles for this recipe. Good thing I went with the suggestions from Instagram friends @_myoldgreenhouse_ @simplenutritioussolutions and @ryancarter1986 instead. "Golden Curried Cauli" sounds way more respectable, don't you think?

This dish, not unlike many of my favorite dishes, is incredibly versatile and very easy to make. I used a nut and spice blend from Glory Kitchen which I highly recommend. I think I've purchased every single one of her small batch artisan blends and I love them all, but this one is called "Mumbai" and it's inspired by the flavors of India. It tastes amazing, uniquely complex and let's face it, it makes life easy because you don't need a bunch of different spices, seeds and nuts to create an amazing meal.

Golden Curried Cauli
Serves 4 as a side dish

Ingredients:
1 1/2 Tablespoons coconut oil
1 Tablespoon Glory Kitchen Mumbai Nut and Spice Mix
1/2 teaspoon turmeric
1 small head of organic cauliflower, stem removed, rough chopped into small pieces (about 1 1/2 to 2 cups)
1/2 of a pint of organic cherry tomatoes, halved (about 10 to 12 cherry tomatoes)
1 serrano pepper, thinly sliced
sea salt
organic cilantro for garnish (optional)

Heat a large skillet to medium to medium-high. Add coconut oil and let it melt. Next, add the Mumbai Nut and Spice Mix and turmeric. Stir the spices around in the oil and let them lightly sizzle and toast for about 2 minutes being careful not to burn.

Add the cauliflower, a sprinkle of sea salt and stir to coat. Cook uncovered for about 5-6 minutes stirring occasionally.

Add cherry tomatoes and serrano, stir to combine then cover and cook for about 4-5 more minutes until cauliflower is crisp tender.

Sprinkle with more sea salt to taste, garnish with cilantro and serve.

Golden Curried Cauli

This dish is incredibly versatile - it's vegan as posted and perfect as a side dish, however you could easily add a protein like prawns, chicken or tofu and serve as a main dish. You can amp up the flavor by adding more of the Mumbai blend and you may also adjust the heat up or down with more or less of the Serrano pepper.

Please enjoy!

3/20/15

Easy Scratch Caesar Salad

Recently, we had the pleasure of joining family who had rented a vacation home in beautiful Tucson, AZ for a long weekend. We enjoyed some amazing sunset meals out at the local Bob's Steak and Chop House overlooking Tucson National Golf Course.

Sunset from the patio at Bob's Steak and Chop House in Tucson, AZ

One of my favorite dinners, though, was at home and included an incredibly tasty homemade Caesar salad. My sister in law Sunny is an amazing cook and I especially admire her ability to entertain large groups with ease. She whipped up this incredible Caesar salad dressing from scratch, and while I usually pass on salad dressings, I couldn't resist. I'm glad I didn't resist. It was fabulous and clean. I snapped this pic of the paper recipe she uses:

Sunny's recipe for Caesar Dressing adapted from Epicurious

And then I quickly made it again as soon as we returned home - yum! It was super easy and quick to make. Just throw a few ingredients in a bowl, stir and toss with romaine. I halved her recipe and it was plenty to dress a large salad for 3-4 people as a side.

Just throw a few ingredients in a bowl, stir and toss with romaine - so easy for such goodness

Easy Scratch Caesar Salad
Adapted from Sunny Hirschfeld and Epicurious

Serves 3-4 as a side

1 organic garlic clove, mashed with a pinch of sea salt
1/2 tsp anchovy paste
1 Tbsp lemon juice
1/2 tsp dijon mustard
1/2 tsp Worscestershire sauce
1/2 cup mayo
1/4 cup grated Parmigiano Reggiano
3 large stalks of organic hearts of romaine lettuce, chopped
sea salt
fresh cracked black pepper

In a medium mixing bowl add all ingredients except lettuce, salt and pepper, and mix with a fork until blended.

Toss with lettuce and add salt and pepper to taste. Garnish with a sprinkling, or a few shaves, of Parmigiano Reggiano if desired.

Note: For a Paleo-friendly version, you can make your own Paleo mayo or do as I did and use Sir Kensington's Mayo.

Bon appétit!

3/10/15

Beefsteak Tomato and Buffalo Mozzarella Salad

Organic Beefsteak Tomato and Buffalo Mozzarella Salad

Juicy beefsteak tomatoes, silky buffalo mozzarella and fresh basil topped with a drizzle of balsamic vinegar and olive oil - the perfect accompaniment to grass fed beef tenderloin steaks hot off the grill. Tonight's meal was about simplicity. Two classics joined together in harmony on one Paleo plate.

Buf Creamery Buffalo Mozzarella

Dairy can be a bit of a gray area when it comes to the Paleo diet, but I find that a small amount of dairy in my diet, especially non-cow dairy, doesn't impact me negatively. The mozzarella I used was by Buf Creamery, made from grass fed buffalo. It's really awesome and they're even working on getting certified organic.

The other stars in this classic were O Olive Oil Port Balsamic Vinegar and McEvoy Ranch Organic EVOO.

Beefsteak Tomato and Buffalo Mozzarella Salad

Serves 4 generously

2 organic beefsteak tomatoes, sliced thick
1 container Buf Creamery buffalo mozzarella, sliced thick
fresh organic basil leaves
O Olive Oil Port Balsamic Vinegar
McEvoy Ranch Organic EVOO
fresh cracked black pepper
sea salt

Layer sliced tomatoes, mozzarella and basil leaves on a plate. Drizzle with balsamic vinegar and EVOO. Top with freshly cracked black pepper and sea salt.

3/17/12

The Easiest and Best Roasted Brussels Sprouts Ever

The Brussels Sprout

Dear Brussels Sprouts,

I love you so much. I cannot stay away from you. I seek you out at the market every time I go. I'm not embarrassed to stare at you, touch you, pick you up, and ultimately take you home with me. I love you more than any other vegetable. Even the pea (and I love me some peas).

I love that you look like a tiny little green cabbage head. I also love how your wispy outer leaves fall away when I quarter you, and how those same leaves get all crispy, caramelized, and brown in the oven.

Can I tell you something? I didn't always love you. When I was a kid, I kinda didn't even like you. At all. Sorry. Had I known how absolutely amazing you are fresh or easily roasted, I would've felt much differently. Can you forgive me? I promise to spend the rest of my days loving and cherishing you.

Love,

The Enchanted Cook

The Easiest and Best Roasted Brussels Sprouts Ever

serves 4 as a side

Oven 450 degrees F, 20 minutes

Ingredients:

16-20 large fresh organic brussels sprouts, quartered (see Cook's notes for how to clean and prep)

2 Tablespoons extra-virgin olive oil

fresh cracked black pepper

sea salt flakes (I like Maldon's)

In a large bowl, toss the quartered brussels sprouts with olive oil, pepper, and salt so that they are evenly coated. It's okay that the leaves start to come apart.

Spread the coated and quartered bsprouts on a baking sheet lined with aluminum foil and place in oven.

Roast for 10 minutes, then take a spatula and turn bsprouts over. Roast for another 10 minutes or until crispy and brown on the outside, and soft and delicious on the inside.

The Easiest and Best Roasted Brussels Sprouts Ever

Cook's note: How To Clean and Prep Brussels Sprouts

To prepare brussels sprouts - wash thoroughly, cut the ends off of each, and quarter (see below).

trim ends

cut each head into four pieces

trimmed and quartered

2/6/12

Chilled Asparagus Salad

Who's ready for a light and healthy dish?

After yesterday's Super Bowl munchies (delicious though they are) if you're like me - you're ready for a light meal just about now.

This salad doesn't get any healthier. No oils, no butter - just a nice healthy squeeze of fresh lime juice plus sea salt and fresh cracked pepper. That's all you need to let the fresh asparagus, crunchy corn off the cob, and sweet cherry tomatoes work their magic on your taste buds.

Serve this as a side dish, or enjoy it for a light lunch. Or you can add some protein (like roasted chicken, tofu, or black beans) for a more hearty one dish meal. I like this salad cold or at room temperature.

Chilled Asparagus Salad

Serves 4 as a side or 2 as a main

10 minutes to prepare

Ingredients:

1 1/2 cups fresh organic asparagus, cut into bite size pieces

1 fresh organic corn on the cob, shucked and cleaned

3/4 cup organic cherry tomatoes, halved

1/4 cup fresh organic cilantro, chopped

1 lime (more or less to taste)

sea salt

fresh cracked pepper

Bring a large saucepan of salted water to boil. While water is coming to a boil, prepare an ice bath by placing water and ice in a large bowl.

Place the corn on the cob in the boiling water for approximately 1 minute then remove to a plate and set aside.

Next place asparagus in boiling water and cook for approximately 2-3 minutes until crisp tender. Immediately remove from the stove and drain in colander. Submerse colander with asparagus in ice bath so that asparagus is covered. Wait a minute, then remove and let drain.

Cut the corn from the cob, by placing the flat end of the cob on a large plate or bowl, steady the top with your hand or a corn holder, then using your knife, carefully cut down the length of the cob on all sides to remove the corn.

In a large bowl, mix the asparagus, corn, tomatoes, cilantro, juice of 1 lime (more or less to taste), and season with sea salt and pepper. I like to use lots of fresh lime juice which gives a nice acidic brightness to this dish.

I like lots of fresh squeezed lime juice, sea salt and fresh cracked pepper

You're ready to serve as is or you can refrigerate to make colder.

Chilled Asparagus Salad

3/30/11

Whole Wheat Pearl Couscous with Roasted Sweet Peppers and Tomatoes

I love colorful dishes. Often times, when I'm thinking of what things I want to add to a dish, I think in terms of color first. Take this dish for instance - I saw these beautiful red and yellow sweet mini peppers at the market and decided I couldn't leave without them. At that moment in time I wasn't sure what I'd make but I knew I wanted them.

Mini Sweet Peppers

Roasting them sounded good because I love how it brings out the natural sweetness as they caramelize. Same with cherry tomatoes. Yum.

To Roast: Toss with olive oil, sea salt and fresh cracked pepper, then roast in oven at 450 degrees F
until tender and browned, about 30 minutes.

So I had decided to roast the peppers and tomatoes but then what? Well, I've had this whole wheat pearl couscous sitting in my pantry for quite awhile just waiting for the right accompaniments to bring it to life. This round-shaped couscous once cooked, is tender like pasta. It's hearty, nutritious, and simply delicious. And it cooks pretty quickly, too.

Now, I was still thinking in terms of "color", so in my mind of course it needed some green. I was thinking some nice Italian parsley would be wonderful but the only thing I had on hand was cilantro. No problem! It worked perfectly.

Lastly, I just topped it with a little Greek feta (goat cheese would have been lovely, too) and I was in business. The best impromptu lunch in a long, long while.

Whole Wheat Pearl Couscous with Roasted Sweet Peppers and Tomatoes

Serves 2-3 (more as a side dish)

Ingredients:

1 cup whole wheat pearl couscous, prepared according to package directions

1 5-ounce package sweet mini peppers, stemmed and split

1 cup cherry or grape tomatoes

extra-virgin olive oil

sea salt

fresh cracked pepper

1/2 cup chopped fresh cilantro

1/4 cup crumbled Greek feta cheese to garnish

crushed red pepper (optional)

Toss peppers and tomatoes with a drizzle of olive oil and sprinkle of sea salt and fresh cracked pepper, then roast in oven at 450 degrees F for approximately 30 minutes or until tender and lightly browned.

Toss roasted peppers and tomatoes with cooked couscous, then gently mix in cilantro. Top with crumbled feta cheese and crushed red pepper, if desired. Serve warm or refrigerate and serve cold. It's equally delicious both ways.

12/27/10

New Years Day Blackeyed Peas

Wanna get lucky? Eating blackeyed peas on New Years Day is definitely a tradition in this household. Besides being incredibly delicious, we subscribe to the notion that they bring you good luck throughout the year when eaten on New Years Day :-)

I like to make them in my slow cooker because it's just so easy to do. Throw all the ingredients in, set it, and forget it until it's ready later that day. Plus, once it's ready you can set your slow cooker to the 'warm' setting and it's "serve yourself" the rest of the day and eve.

New Years Day Blackeyed Peas

Serves 8 (serving size 1/2 cup)

Ingredients:

2 11-ounce containers fresh blackeyed peas (I used Melissa's)

1/2 medium white onion, diced

1 jalapeno, diced (remove some or all seeds and membrane depending on desired heat)

3-4 large cloves garlic, minced

6 ounces salt pork (1/2 block) (may sub bacon, but may need to add salt to taste)

6 cups chicken stock

fresh cracked pepper to taste

Tabasco or other hot sauce to taste

chopped fresh green onion for garnish

Even Melissa's thinks they're good luck!

block of salt pork

Seeding and Dicing the Jalapeno
Be sure to wash your hands thoroughly and don't touch your eyes after handling the inside of the pepper.

Place all ingredients in slow cooker set to 'low', cover and leave for 6-8 hours or until blackeyed peas are tender.

Turn slow cooker to 'warm' so you and your guests can enjoy when desired.

Excellent topped with green onions and lots of Tabasco sauce with a large, soft slice of french bread to soak up the broth.

These are so good! We made them on Christmas Eve and finished every last one.
We will make them again for New Years Day.

12/26/10

Brie with Fig and Almond {no cook recipe}

Brie with Fig and Almond

Looking for an EASY appetizer? This is totally it!

On Christmas Eve day I was out doing some last minute shopping and dropped into Whole Foods to pick up a few things. I was admiring all of the international gourmet cheeses when I saw the demo station for this. I wasn't even hungry but for whatever reason, I thought, "What the heck, I'll have a bite anyway". Wow! It was literally so good that I immediately picked up all the items and decided right then and there that it was going on my Christmas Day menu. (Am I an advertiser's dream, or what??)

The sweet fig spread with the creamy French Brie on top of the salty "everything" crackers was to die for. Even my sometimes finicky daughters thought this was delicious.

The combo of ingredients makes this dish, but this fig
spread was heavenly - not too sweet, not too figgy -
just perfect!

Here are the ingredients (all from Whole Foods):

small wheel of French Brie, Mediterranean fig spread,
chopped Marcona almonds, Everything crackers

Simply unwrap the Brie, place on a plate and cover with the fig spread, then sprinkle the chopped almonds on top. Surround with crackers, broken into bite size pieces and serve with a cheese knife for spreading. Best when the Brie has come to room temperature.