Roasted Cauliflower with Whipped Goat Cheese

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Note:  We each ate our own SMALL head of Cauliflower.  I served this with Lamb Rib Chops…very simple dinner, but a VERY fancy presentation and very tasty! 

What you will need:

ROASTED CAULIFLOWER
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed

WHIPPED GOAT CHEESE AND ASSEMBLY
4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)

How it’s Done:

ROASTED CAULIFLOWER
Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

WHIPPED GOAT CHEESE

While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.
Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

FROM: http://www.bonappetit.com

Roasted Margarita Spaghetti Squash

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Such a pretty looking dinner. 

This may qualify as one of my new comfort food dishes… Fresh flavors and super filling…and SO easy!

What you will need:

1 large spaghetti squash
2 tbsp. olive oil
3-4 Roma tomatoes
1/2 c. Finley chopped fresh basil
1 c. shredded mozzarella cheese
1 tsp. each salt & pepper
1 tsp. garlic powder

How it’s Done:
Preheat the oven to 400 degrees.
Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.
Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
Place the squash, open side down on a cookie sheet and bake for 35 minutes.
Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. (If it’s too hard to remove, cook for another 10 minutes.)
Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese.
Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

Recipe inspiration: http://acurvygirlsjourney.com

Shepherd’s Pie with Cauliflower Mash

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This is the dish that used to make me miss potatoes like CRAZY…until I found that this works so well!  It is a Fantastic cold weather dish, although I am pretty sure I made it 3 times this summer!  We love it!  Legumes and all!! (gotta cheat sometimes, right?)

What you will need:

  • 8 oz Grass fed Butter (I use Kerrygold)  
  • 2 lbs Grass fed Ground Beef or Bison
  • 2 c. Fresh Peas (yes, these are legumes…we make an exception on this dish)
  • 3  Heads of cauliflower
  • 1 yellow or white onion
  • Yellow Cheddar cheese (grass fed)
  • 1 tbsp EVOO
  • Salt

 

How it’s Done:

Preheat 350 degrees

  • Make Cauliflower Mash: rinse and cut cauliflower, steam until VERY tender.  If you are short on time you can mash these by hand.  I will add salt to taste and about 4-5 oz of butter to them as I mash.  IF you have time to let them cool a bit I will “mash” them in my Blendtec…just creates a smoother texture.  Both ways taste GREAT!
  • In a large frying pan add oil, chopped onion, & ground beef.  Only cook Ground beef about 75% of way…you should still see a bit of pink. Drain meat of grease, set aside.
  •  I usually just wipe down the same pan … add the remaining butter and peas.  I sauté them for about 5-7 minutes.  You basically just want to get them a little soft.  Drain off excess butter.
  • In a 3 qt Corningware dish I layer:  The ground beef & onion, the peas, then cauliflower mash. 
  • Bake for 30-35 min.  The edges with slightly brown and pull from the sides of the dish.  I shred the cheddar cheese and sprinkle on top generously and bake for an additional 5-10 min   … until I like the way it looks 🙂
  • Let in sit for at least 5 minutes, contents will be VERY hot!

Nigel Slater’s Coq au Riesling

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Ok, guys…this was an AMAZING find!!  It would be fantastic on a cold Autumn night!

The original measurments were all in the metric system…so the conversions are rough.   It worked out fine for me…plus I am always adding and holding back things as I go.  Keep in mind, as you are cooking, you are Layering Flavor…make the dish your own!

What you will need:

  • 3 tbsp butter
  • splash of olive oil
  • 1 onion, finely chopped
  • 6 oz bacon/pancetta, I chopped mine fine before frying
  • 4 garlic cloves, I ran mine thru the garlic press
  • 10 chicken pieces on the bone (I used skin on thighs)
  • 10 oz portabellini mushrooms, sliced
  • 10-12 fl oz Riesling (I used a VERY dry riesling)
  • 1 cup cream
  • salt & pepper to taste
  • handful chopped parsley (coarse)

How it’s Done:

  1. Melt the butter and oil together in a large pan.
  2. Brown the chicken pieces all over and remove from the pan.
  3. Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
  4. Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
  5. Season the chicken with salt and pepper and place in the pan, skin down.
  6. Allow to brown all over then add the mushrooms and allow to fry for 5 minutes.
  7. Add the onion and bacon mixture back to the pan.
  8. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15 minutes.
  9. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 5 minutes.
  10. Add the chopped parsley and season to taste.

“Fancy” Caprese Salad Stacks

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What you will need:

  • 1 medium to large tomato
  • 1 red onion
  • 1/4 cup fresh basil leaves
  • 4 ounces fresh mozzarella cheese (in water)
  • Balsamic reduction
  • Extra Virgin olive oil
  • Salt and pepper, to taste
  • Diced pancetta

How it’s done:

  • Slice the Onion thin. 
  • Slices the Tomato & Mozzarella about 1/4 in thick
  • Fry in a small pan the pancetta, should brown in color slightly
  • Chop Basil fine

Drizzle plate with EVOO, layer 2 slice of onion, Mozzarella, then tomato (see picture).  Top with Basil, EVOO and a drizzle of the Balsamic Reduction.  Sprinkle Pancetta on top…and Serve

Smokey Fish Tacos with Cilantro Lime Crema

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Recipe Credit: http://www.canyoustayfordinner.com

For the Cilantro Lime Crema:
½ cup sour cream
1 teaspoon grated lime zest
1 teaspoon lime juice
2 cloves garlic, minced
1/4 teaspoon smoked paprika
¼ teaspoon salt
2 tablespoons finely chopped cilantro

For the Fish:
¼ cup fresh lime juice
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon cayenne pepper
3 cloves garlic, minced
½ teaspoon salt
1 lb white fish (I’ve only used tilapia)
2 tablespoons coconut oil

Remaining Ingredients:
8 small sprouted corn tortillas (optional)
Pico del gallo
finely shredded red & green cabbage
finely chopped cilantro
guacamole

Stir all crema ingredients in a small bowl to combine. Cover and refrigerate until ready to serve.

Whisk lime juice, paprika, cumin, cayenne, garlic, and salt. Place fish in a shallow bowl and pour the lime spice sauce evenly over the top, flipping the fish to be sure all sides are coated. Let the fish marinate overnight (I do them at least 6 hrs for best flavor)

Heat a large skillet over medium-high heat. Add 2 tablespoons coconut oil and swirl to coat the pan. Place the fish and the sauce into the pan and allow to cook for 3 minutes undisturbed. Flip and cook an additional 3 minutes. Remove the pan from heat and without removing the fish from the pan, flake it with a fork.   You can also do these in foil packets ON the grill…for those summer nights when you want ALL heat outside!

Serve the fish in the corn tortillas OR on a bed of cabbage with salsa, cabbage, crema, guacamole, and fresh cilantro.

I have made very few changes to this …Fabulous recipe credit  goes to:  http://www.canyoustayfordinner.com/2012/04/21/smoky-fish-tacos-with-cilantro-lime-crema/

Chimichurri

ImageTHIS is a fantastic addition to any grilled red meat (beef, bison).  The cut pictured is a Grass Fed, Bone-in Beef Ribeye.

What you will need:

  • 1 large bunch of fresh parsley (remove stems as much as possible)
  • 3-4 garlic cloves
  • 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 Tbsp red or white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

How it’s done:

I like a very coarse Chimichuri (maybe that’s wrong, but food is ALL about your own preferences)

  • Chop Parsley, garlic, & oregano fine with a knife
  • In a bowl stir together all of the ingredients and serve as pictured

Cucumber Salsa

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Grilled Wild Caught Swordfish topped with Fresh Cucumber Salsa.

This is a favorite meal and really simple to create.

What you will need:

  • 2 c. peeled, seeded & chopped cucumber
  • 1 chopped red onion
  • 1 c. fresh, finely chopped parsley
  • 1.5 c. fresh, chopped cilantro
  • Fresh garlic, pressed or minced (I like a lot of garlic and use 2-3 cloves)
  • 1/2 c. Full Fat Greek Yogurt  (I like mine creamy, and usually add extra)
  • 1 Lime (juice)
  • 1 Lemon (juice)
  • 1/2 tsp Cumin
  • Kosher salt or Himalayan salt (to taste)
  • Red Cayenne  (Optional, we like it hot)

How it’s done:

  • Combine cucumber, onion, parsley, cilantro
  • Separately combine garlic, Greek Yogurt, lime & Lemon juice, cumin and salt.  Mix well then add to cucumber mixture.
  • Serve Immediately on top of grilled swordfish as pictured or as a dip for corn chips