Roasted Cauliflower and Kale with Turmeric Dressing

 Yuuuuummmmm!!  I used chickpeas instead of cooked farro and hid the bowl of this salad in the fridge so I could eat it all myself.

• 1 head cauliflower
• 2 cups chopped Lacinato kale (or baby kale)
• 1 cup cooked farro (or grain of your choice, or garbanzo beans)
• ½ teaspoon salt, pepper
• 1 tablespoon olive oil
• ⅓ up golden raisins (optional)
• ⅓ cup chopped scallions (optional)
• Turmeric Dressing 
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• ½ teaspoon kosher salt
• cracked pepper
• 1 clove finely minced or grated garlic

1. 
   
2. Preheat oven to 400.
3. Trim leaves off cauliflower, and cut into florets. Place in medium bowl and toss with 1 tablespoon olive oil and ½ teaspoon salt and a few twists of cracked pepper. Mix well and place on a parchment-lined baking sheet. Roast in the oven until tender, about 40 minutes, giving a stir halfway through.
4. Place the kale, farro, scallions and raisins in a large bowl.
5. Make the dressing: combine all dressing ingredients in a small bowl.
6. Once the cauliflower is fork tender, add to the bowl and mix with kale and farro. Pour dressing over and mix until combined. Serve the salad warm, or chill for later. It’s good either way.

Slow Cooker Pork Posole

 Long after we finished eating, my husband walked by and said, "That posole is a keeper."  That's my cue to record the recipe so I don't forget what I made!  I've used a different posole recipe for years, but decided to try something a bit different and, as Ryan stated, it's a keeper.

• 2 ½ pounds Boneless Country Pork Ribs (or pork butt)
• salt and pepper
• 3 teaspoons vegetable oil, divided
• 1 large onion, chopped
• 6 medium garlic cloves, minced
• 1 ½ tablespoons chili powder
• 1 teaspoon ground cumin
• 2 teaspoons dried Mexican oregano
• 3 chipotle peppers in adobo sauce, minced
• 2 (15-ounce) cans white or yellow hominy, drained (do not rinse)
• 3 cups low sodium chicken broth
• 1 bay leaf
• 1 (14.5 ounce) can diced fire roasted tomatoes with juice
• juice of 1 lime

• Trim any visible fat from the pork and cut into 1-inch pieces. Season with salt and pepper. Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Add half the pork pieces to the pan and cook until browned, about 8-10 minutes. Add the browned pork to the slow cooker. Add another teaspoon of oil to the pan and once shimmering, brown the remaining pork. Remove to the slow cooker.
• Reduce the heat to medium and add the last teaspoon of oil to the pan. Once heated add the chopped onions. Sauté the onions until softened and browned, about 5 minutes. Add the garlic, chili powder, cumin and oregano to the onions. Stir and cook until fragrant, about 1 minute. Add the onion and garlic mixture to the slow cooker.
• Add the minced chipotle peppers with adobo sauce, hominy, chicken broth, bay leaf and fire roasted canned tomatoes to the slow cooker. Stir to combine. Cover and cook until the pork is very tender, about 6 to 7 hours on high or 7 to 8 on low.
• Turn off the slow cooker and remove the bay leaf. Skim any fat from the surface of the soup. Season with salt and pepper to taste and add the juice of 1 lime. Serve with your favorite toppings.

Beach Street Lemon Chicken Pasta

 Thanks to Jessie for sharing this delicious recipe from Mel's Kitchen Cafe.  I didn't change a thing and would make it all over again just the way it was.

PASTA:

•  1 pound linguine, spaghetti or fettuccine 
•  2 tablespoons olive oil
•  1 teaspoon fresh lemon zest (from 1 medium lemon)
•  2 to 3 tablespoons fresh lemon juice (from 1-2 medium lemons)
•  2 to 3 green onions, finely chopped (white and green parts)
•  1/4 cup chopped fresh parsley
•  Salt and freshly ground pepper
•  1/2 to 1 cup grated Parmesan cheese

MARINADE:

•  1/2 cup olive oil
•  4 cloves garlic, crushed or finely minced
•  2 tablespoons brown sugar
•  1 tablespoon Cajun seasoning
•  1/3 cup fresh lemon juice (from about 2-3 medium lemons)
•  1/4 cup minced fresh parsley
•  1/4 cup soy sauce
•  1 to 1 1/2 pounds chicken breasts, sliced into 1/2-inch strips or bite-size pieces

INSTRUCTIONS

1. For the marinade, combine the olive oil, garlic, brown sugar, cajun seasoning, lemon juice, parsley, and soy sauce. Toss the marinade and chicken together in a shallow dish or ziploc bag. Cover and refrigerate at least an hour or up to 12 (better flavor the longer it marinades).
2. For the pasta, combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
3. Cook pasta in lightly salted water until al dente according to package directions. Drain and return to the pot off the heat. Pour the lemon juice/olive oil/green onion mixture over pasta and toss lightly to combine.
4. Heat a 12-inch skillet over medium heat; add the marinade AND the chicken to the skillet, moving the chicken pieces so they are in a single layer. Cook over medium-high heat until the chicken is cooked through, 4-5 minutes.
5. Add the pasta to the skillet with the chicken OR pour the chicken and cooked marinade over the pasta in the pot (whichever will fit the mixture best). Toss with Parmesan cheese and season to taste with salt and pepper, if needed. Serve immediately with extra Parmesan cheese, if desired.

Parker House Rolls

 Another delicious recipe from JustIngredients.  I'm still experimenting and learning about baking sourdough bread.  These rolls were delicious.  I made a few changes to the recipe, including halving the measurements because I didn't have a large crowd to feed.  My changes are reflected below.

1 cup bubbly sourdough starter

1/3 cup room temperature water

1 cup evaporated milk

1/3 cup sugar

2 eggs

1/2 cup melted butter

1 1/2 tsp salt

about 5 cups flour (I used organic unbleached all-purpose)

extra melter butter to brush before baking

Gently mix sourdough starter and water in a small bowl.  Set aside.

In a stand mixer with paddle attachment, combine evaporated milk, eggs, sugar, and salt.  Mix well.  Add 2 cups flour, mix well.  Then add sourdough mixture and mix just until incorporated.  Add 1 cup flour and melted butter and mix again.

Switch attachment to dough hook.  Add the rest of the flour, one-half cup at a time, until dough barely cleans side of the bowl.  Knead well for 5-10 minutes, until dough is smooth.  Cover and let rise for 6-8 hours.  After rising at room temperature, you can put dough in the fridge overnight before moving on to the next step.

On a lightly floured surface, roll out dough to 3/4-inch thick.  Use the top of a cup to cut dough into circles.  Place dough rounds on a baking sheet, brush with melted butter, and fold so that the top half slightly overlaps with the bottom half (looks a little like a taco on its side!).  Cover and let rise until doubled (about 2-3 hours).

Bake at 350 for 13-16 minutes.  Brush with melted butter (optional) and serve.

Cranberry Cream Cheese Dip

I tried a few new recipes from JustIngredients for Christmas this year.  This appetizer dip was a total hit with everyone.  A bit of a kick with lots of texture and a little sweet.  

12 oz. bag fresh cranberries
2 jalapeños, minced

1/2 cup sliced green onions

1/4 cup chopped cilantro

1/2 Tbsp lime or lemon juice

1/4 tsp salt

1/2 cup sugar

2 8oz. packages of cream cheese at room temperature

Place cranberries, jalapeños, green onions and cilantro in a food processor and process until fine.  Transfer mixture to a bowl and stir in lime juice, salt, and sugar.

Chill in fridge for about 2 hours or more (I didn't do this step - we were ready to eat!).

Spread cream cheese evenly in a shallow serving dish.  Spread salsa mixture on top and serve with crackers.

Morning Glory Muffins (#2)

I've made Morning Glory muffins before, and they are always good, but these were next level.  My husband requested Morning Glory muffins for his birthday breakfast, and picked the recipe he wanted me to use.  He found a winner!  

2 cups whole wheat flour

2 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

3 large eggs

1/2 cup packed brown sugar

1/4 cup honey

1/3 cup melted coconut oil

1/3 cup unsweetened applesauce (I used leftover mashed sweet potato instead and it was great!)

1 tsp orange zest

1/3 cup orange juice

1 tsp vanilla extract

2 cups shredded carrots (about 4 large)

1 cup shredded/grated apple (about 1 large)

1/2 cup raisins

1/2 cup chopped pecans

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14-16 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.

Whisk the flour, baking soda, cinnamon, ginger, and salt together in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the carrots and apples. Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans. Fold everything together just until combined and no pockets of flour remain.

Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.) Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.

Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for 1 week.

Cauliflower Lentil Curry

I made this knowing no one else in my family would be interested in eating with me.  But I was okay to eat some, freeze some, and share some.  I made several changes from the original recipe, and it was easy to throw together in my Instant Pot.  I enjoyed the stew-like curry most over brown rice.

onion, diced

4 cloves garlic, minced

1/2 of large head of cauliflower, cut into florets

2 medium sweet potatoes, peeled and cut into cubes

1/2 cup green lentils

2 Tbsp red curry paste

1 tsp turmeric

1 14-ounce can diced tomatoes

1 can coconut milk

1 cup vegetable or chicken broth

1 1/2 tsp salt

Place all ingredients in the Instant Pot and cook on high pressure for 4 minutes.  Immediately release the pressure so as to avoid overcooking.  The veggies will be soft as it is.  Serve with rice or thick slices of bread.

Sweet and Sour Eggplant

 Yuxiang qiezi, otherwise known as sweet and sour eggplant, was one of my favorite dishes in China.  My small chinese eggplant seedling has gone crazy in the garden and is producing enough eggplant for me to test out different recipes.  This was my favorite recipe thus far.  Ryan and I agreed that it didn't taste just like what we remember from China days, but it was very close and delicious.

• 1 lb Chinese or Japanese eggplants, cubed
• 1 red bell pepper
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar 
• 1 clove garlic, minced
• 1/4 tsp cayenne (optional)
• 2 tsp cornstarch 
• 3 tbsp peanut oil (or another oil with a high smoke point)
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste
• rice, for serving

Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand.  After about 30 minutes, water droplets will form on the surface of the eggplant.  Rinse salt from the eggplant thoroughly and pat dry.

Meanwhile, seed the bell pepper, then cut it into long thin slices. Cut the slices in half.

a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper.  In a separate small bowl, mix together cornstarch with 1 tbsp water till dissolved.  Pour cornstarch liquid into sauce, whisk till well combined.

Heat oil in a skillet or wok over medium high till hot (not smoking). Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes.  Add the red pepper slices and continue to sauté for 3-4 more minutes until the pepper slices are tender-crisp.

Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.  Sprinkle sesame seeds over the top of the eggplant and peppers and serve with rice.

Cinnamon Roll Waffles

 Saturday mornings in our home almost always start with kid cartoons, a big breakfast, and a family game.  At the recommendation from a friend, I made these waffles for our breakfast this past weekend and they were amazing!  Such a simple idea: instead of using syrup, top your waffles with a cinnamon and cream cheese "sauce".  The basic waffle recipe was also very good, and could be paired with any number of toppings.

Waffles

• 1 3/4 cups milk
• 1/2 cup butter cut into pieces
• 2 eggs
• 1 1/2 tsp vanilla
• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt

Cream Cheese topping

• 3/4 cup whipped cream cheese softened
• 3 tbsp sugar
• 1/2 tsp vanilla

Cinnamon Topping

• 1/4 cup brown sugar
• 4 tbsp butter melted
• 2 tsp cinnamon

Instructions

1. Add the milk and butter to a measuring cup and heat in the microwave for 60-90 seconds at high power, until the butter is nearly melted.

2. Pour the milk mixture into a large bowl. Whisk in the eggs and vanilla, until combined.
3. Add the flour, baking powder, and salt, and mix until just combined (small lumps are ok). Let sit 5 minutes. While the batter is resting, preheat a waffle iron and grease if necessary.
4. Pour the batter into the hot waffle iron and cook according the waffle maker's directions. (For my waffle iron, one cup of batter cooked for 4½ minutes was perfect.)
   
   
   To make the cream cheese topping, whisk together the cream cheese, sugar, and vanilla. 
   To make the cinnamon topping, whisk together the brown sugar, butter, and cinnamon. 
   Drizzle the cream cheese topping and the cinnamon topping over the waffles, and enjoy!

Blender Apple Oatmeal Pancakes

Another great blender pancake option!  The changes I made from the original recipe are reflected below.

2 1/2 cups rolled oats

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 cup unsweetened cashew or almond milk

1 apple, de-stemmed and cut into large chunks (you could also use 1/2 to 1 cup applesauce)

3 Tbsp pure maple syrup

2 eggs

2 tsp apple cider vinegar

1 1/2 tsp vanilla

(I also added about 2 Tbsp of my sourdough starter discard)

Combine everything in your blender and puree on high until the mixture is combined.  Let the batter rest 5-10 minutes to allow the oats to absorb some of the mixture.  If the batter seems to thick, add a splash of milk at a time until the mixture is the consistency you want.

Cook as you would any other pancake!  These cook faster than batter made with flour, so keep an eye on them to flip when you start seeing bubbles on the surface, usually after just a couple minutes.  These were great topped with a dusting of powdered sugar.