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Posts Tagged ‘Cauliflower’

English: Cauliflower Ελληνικά: Κουνουπίδι

Cauliflower

Tastes good, looks good, and is good for you!  What more could you ask for? Oh and it’s a very economical side dish too!  “If you thought you didn’t like cauliflower, try this! It’s an awesome treat for a festive table.  Beautiful presentation and something out of the ordinary” – I believe the quote is from the woman who submitted the recipe, her name is Ariela.

BAKED WHOLE CAULIFLOWER

1 large head cauliflower

1/2 cup seasoned bread crumbs

2 TBS grated Parmesan cheese

1/4 cup margarine, melted

1/8 tsp garlic powder

1/8 tsp salt

1 pinch red pepper flakes

1 pinch dried oregano

Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water.  Cover, and bring to a boil over medium heat.  Cook for about 20 minutes or until tender.

Preheat the oven 375 degrees.  In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine.  Season with garlic powder, salt and red pepper flakes, and oregano, and mix well.  Place the head of cauliflower into a baking dish, and coat with breadcrumb mixture.  Bake for about 10-15 minutes in the preheated oven or until golden brown.

Recipe from all recipes.com

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English: A bundle of collard greens, from an o...

A Bunch of Collard Greens

DON’T be put off by the ingredients in this super winter pasta dish.  Depending on where you are when you are reading this, winter has either been a no-show or you’re cursing that damn gopher in Pennsylvania!  I’m in NYC and we’ve had a “pass”  (so far) on a snowy, frosty, icy winter.  Thank you Mother Nature  for making amends to us for last year’s horrible onslaught of snow! So even though Daylight Savings Time is around the corner as is the official beginning of Spring, I don’t count out the infamous month of March.  It IS still winter and it is cold even if it’s  not freezing.  And that’s why a hearty pasta meal featuring classic winter vegetables is appropriate and tasty.

Coarse salt and ground pepper

3/4 lb of short pasta such as rigatoni or penne

1 TBS olive oil plus more for drizzling

1 large shallot, minced

1/3 cup white wine such as Pinot Grigio

1 bunch collard greens-ribs removed, leaves sliced crosswise

reserved roasted cauliflower**

1/2 tsp. lemon zest

Cook pasta according to directions. Reserve 1 cup of pasta water and drain pasta.

Meanwhile in a medium pot, heat oil over MEDIUM heat.  Add shallots and cook, stirring occasionally, till soft, about 5 minutes.  Add wine and cook till almost evaporated, about 5 minutes. Add collards and cook, stirring  occasionally, until bright green and crisp-tender, about 8 minutes. Add cauliflower, lemon zest and pasta.  Cook until cauliflower and pasta are hot, stirring and adding enough pasta water to create a thin sauce that coats pasta, about 4 minutes.  Transfer to serving bowl, drizzle with olive oil.  Serve immediately.

** Preheat oven to 450 degrees; Toss cauliflower florets with 2 TBS olive oilSeason with salt and pepper. Roast 15 minutes, flip and roast for 10 more minutes or till tender.

Recipe from Martha Stewart‘s EveryDay Food

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Yes I do like to cook…BUT not always!  After all, living in NYC, the capitol of take-out and delivered food makes it really easy to never have to cook.   Not to mention the late late serving hours in many restaurants and the neighborhood Coffee Shop that’s open 24 hours.  Can you imagine how liberating and indulgent that is?  If you can’t sleep and you think a Belgian Waffle would hit the spot, you can just pick up the phone at 3:00 am and in 15 minutes you can be pouring maple syrup over a steaming hot waffle.

Ok I digress…this past week, I’ve been cooking every night and one of the main reasons is economics.  I’m not making Beef Wellington, or Lobster Bisque.  I served up some yummy food and none of the meals cost a lot.

I started off making a batch of Butternut Squash Soup.  This savory version of a root vegetable soup came from the latest issue of Wegman’s MENU magazine.  It’s not as thick and rich as some other recipes, however, it has a flavorful twist.   Here it is:

1 TBS olive oil

1 cup of chopped onion

1 cup of thinly sliced leeks

1 cup thinly sliced celery

1 TBS chopped garlic

2 bay leaves

2 tsp salt

pepper to taste

2 pkgs of cleaned, cut butternut squash (20 oz ea.) or 3 lbs bulk squash cut in 1 inch dice

2 cartons of vegetable broth ( I used chicken broth)

2 TBS amber maple syrup

pumpkin seed oil ( I didn’t have any)

toasted pumpkin seeds (had those and toasted them)

You’ll need a stockpot and a blender

Heat olive oil in stockpot on MEDIUM.  Add onions, leeks, celery, garlic, and bay leaves;  season with 2 tsp salt and pepper to taste.  Cook, stirring, 10 minutes till softened bu not browned.

Add squash and stock.  Increase heat to MEDIUM-HIGH.  Bring to a simmer, cover, vented.  Reduce heat to LOW; simmer 20-25 minutes.

Turn off heat.  Remove bay leaves.  Stir in maple syrup.  Working in batches, add soup to blender.  Puree till smooth, pouring pureed soup into another pot.  Taste and adjust seasonings.

Ladle soup into warmed serving bowls, garnish each with 1 tsp pumpkin seeds and a drizzle of pumpkin seed oil.

The next day I got the stockpot out and made one of favorite winter Wegman’s recipes;  Slow-Cooked Beef Minestrone.  I  posted this truly economical and delicious recipe previously -see post at https://pbenjay.wordpress.com/2010/09/29/slow-cooked-beef-minestrone/

On another night  we had veggie burgers and as a side dish I made Pan Steamed Cauliflower, also a Wegman’s MENU magazine recipe.  This is a great way to prepare  vegetables like broccoli and cauliflower.

1/4 cup olive oil

2 tsp chopped garlic

1 anchovy fillet (in the jar, not tin) or 1  1/2 tsp capers

1 – 1  1/2 lb trimmed vegetables (cauliflower, broccoli, romanescu, brocoletti, green beans)

1/2 cup water

1 tsp salt

cracked black pepper to taste

Heat olive oil, garlic, and anchovy on MEDIUM-LOW.  Cook, stirring, 2-3 minutes (until anchovy dissolves).

Raise heat to HIGH.  Add vegetables, water, and salt. Stir to combine and bring to a simmer; cover.  Cook, stirring occasionally 8-12 minutes or until water is evaporated. 

Season to taste with pepper.  Finish with a squeeze of lemon juice, grated cheese or red pepper flakes, if desired.

My husband loves pasta so we don’t go too many days without a pasta night.  I decided to make a special sauce – Wegman’s San Marzano Tomato Sauce.  This was Soooo Goooood.   I will post the recipe for you but not today because I just previewed this post and it’s already getting long.  And to finish up my Wegman’s Week,  I prepared Chicken Breasts with a Lemon Caper Sauce -I’ll post that one later too.

Wegman's brand,

San Marzano Tomatoes

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Wegman's

Pasta with Cauliflower

TASTY TIDBITS TUESDAY

The other night I made a really tasty pasta dish, the perfect Sunday night supper.  The recipe which came from Wegman’s and called for using a pasta called Barilotti which is a thick twisted curl of macaroni.  It’s also a little pricey so I opted to use Gemelli or Cavatelli.  This is a great vegetarian meal.

1 lb pasta such as Cavatelli or Gemelli

1/2 cup Panko bread crumbs

2 TBS basting oil

1/2 cup grated Pecorino Romano cheese

1/4 cup olive oil

1 TBS chopped garlic

3 anchovy fillets

1/2 TBS crushed red pepper

1 1/2-2 lbs cauliflower, cut into 1 ” pieces (about 6 cups)

1/2 cup water

1 tsp salt

2 TBS fresh Italian parsley

Ground black pepper to taste

Use a braising pan – a heavy Dutch oven would be a good second choice

Combine panko and basting oil in small bowl.  Toast in braising pan on MEDIUM, stirring constantly, 3-4 minutes until golden brown.  Transfer to small plate to cool. Then toss with grated cheese in a small bowl.

Heat olive oil, garlic, anchovies and hot pepper on MEDIUM-LOW.  Cook, stirring 2-3 minutes, until anchovy fillets dissolve.

Raise heat to HIGH.  Add cauliflower, water and salt; stir.  Bring to simmer;  Cook, stirring occasionally, about 10 minutes or until water is evaporated, cauliflower is tender.  Turn off heat.

Add cooked pasta to cauliflower; stir to combine.  Add half the panko/cheese  mixture and parsley to pan.  Stir.  Season to taste with salt and pepper. 

Garnish with remaining panko/cheese mixture.

Recipe courtesy of Wegman’s  –  Bring Home A Taste of Italy

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You know the thing about Costco is the darn size of everything!  You go to buy a can of Comet but if you want one, you need to buy a 3-pack.  Need some chicken broth? You have to buy 6 cartons, and the Salsa comes in giant jars, like the pickles and the olive oil.  Big is better, things are cheaper by the dozen, large economy size means economy BUT where oh where to put/store/stash this stuff,  I mean my bargains!

And the samples!!!! Perfect way to get suckered in.  We now have Madras lentils, Pot Stickers, Spinach Ravioli, Stacey’s Pita Chips and a GIANT Chicken Pot Pie!! Every trip home from Costco entails emptying the freezer and re-arranging the huge bags of Broccoli Flowerets, Tortellini, Chicken Breasts, Salmon Burgers, Blueberries and after all that shuffling and stuffing and pushing and squeezing, there is NO ROOM for the Chicken Pot Pie.  Not even sure what possessed me to buy it in the first place since it could clearly feed 8 people and our table only seats 5.   By the way, I can never get ALL the frozen food in our freezer at the shore and half of it is going back to New York with us – BUT how to keep it frozen till we are on our way home?

Luckily for me, we are friends with Dick and Jane (yes those are their real names), who own an Inn in Ocean Grove and she lets me store my Manhattan-bound food stuffs in a freezer in the Tea Room.  So last weekend I loaded up her freezer with bags of frozen food to take to New York and when I went to retrieve it I realized that NOT ONLY could I NOT fit the pot pie in my freezer bag and if I got it home, it wouldn’t fit in my apartment freezer either.  Good  thing Jane let me leave it there!!

Obviously the pie was way too big for Peter and I so when in doubt or in trouble, think What Would Martha Do? So, I invited friends for dinner.  I had already asked Heide to dine with us on Friday night and so I asked Dick and Jane to join us too.  Heide graciously asked what could she bring and I said without a moment’s hesitation, “your plum tart”. Jane said she would bring wine and the dinner menu was taking shape.

Chicken Pot Pie seemed Southern to me and even though I know it isn’t particulary Southern anymore than it is exclusively Irish or New England fare, tonight it was going to be Southern.  I decided to make Collard Greens – never have made them before BUT Wegman’s to the rescue.  I had a brochure from the store that I had saved from last year all about braising greens.  Seemed simple enough and it was.  The Collard Greens would satisfy Peter’s insistence of a green vegetable at dinner and I thought a salad would be refreshing but then I remembered that Dick really can’t eat a lot of greens so I set out to buy a head of cauliflower to bake.  Inspiration was running high so I decided to bake some drop biscuits too – love those Bisquick biscuits.

BAKED WHOLE CAULIFLOWER

1 head of Cauliflower                                                                        Preheat oven to 375 degrees

1/2 cup seasoned bread crumbs

2 Tbsp grated Parmesan cheese

1/4 cup margarine melted

1/8 tsp garlic powder

1/8 tsp salt

pinch of dried oregano

pinch of red pepper flakes

Place whole head in steamer in 1″ water. Bring to boil over med heat and cook till tender about 20 minutes.

Mix bread crumbs, margarine, cheese.  Season with garlic powder, salt, pepper and oregano.  Put cauliflower in baking dish and coat with bread crumb mixture.

Bake 10-15 minutes till golden brown.

Recipe from Martha Stewart’s Every Day Food.

COLLARD GREENS

Add 6 cups of water, 2-3 Tbsp lemon juice, 6 cloves of garlic (or 2 Tbsp minced), 1 Tbsp salt, 1/2 cup pure olive oil to braising pan on HIGH.

Add greens and bring to a boil and cover.

Cook until tender – Greens will change color as they cook (depending on the greens) 5-30 minutes.

Transfer to serving dish, season to taste and sprinkle with Parmesan cheese if desired.

Recipe from Wegman’s

 

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