Monday, April 28, 2014

New Dinner Obsession

I made this dinner twice last week and again tonight. It is so flavorful, satisfying and healthy.

- Roasted Curry Cauliflower from this old post (recipe below)
- Sriracha Roasted Chickpeas (inspired by this recipe)
- Sauteed spinach or roasted asparagus
- 2 poached eggs
- Sriracha or hot salsa (optional) for extra flavor and heat

Roasted Curried Cauliflower (the winner)
Inspired by Bon Appetite

one head of cauliflower, cut into bite sized florets
1/2 large onion, chopped
5 garlic cloves, thinly sliced or minced and soaked in olive oil
1/3 cup olive oil
3 tablespoons red wine vinegar
1 t coriander
1 t cumin
1-2 t curry powder
1-2 t paprika
1 t kosher salt (plus more to taste)
1 T fresh cilantro, chopped
juice of one lime

Preheat oven to 450°F. Place cauliflower florets and onion in a large bowl and toss with olive oil, vinegar, cumin, curry, paprika and coriander. Transfer to a rimmed cookie sheet, in a single layer. Sprinkle with salt and pepper. Roast cauliflower for 10 minutes. Take out and stir. Roast for 5 more minutes. Stir in garlic. Roast for 5-10 minutes. Sprinkle with cilantro and lime juice. Toss and serve hot or at room temperature.

Wednesday, April 16, 2014

Power Green Salad

My friend Marly made Sprouted Kitchen's Power Green Salad last night and brought me leftovers. I just ate it for lunch and it was so good.  Great salad for leftovers too because the kale can stand up to the dressing and doesn't get soggy. I served with fresh green juice, Siggi vanilla yogurt and toast with tahini and fig spread. Perfection!

Monday, April 14, 2014

Spicy Roast Cauliflower and Chickpeas

My friend Marly made this recipe for Spicy Roast Cauliflower & Chickpeas last night and it was delicious. She served with a delicious honey mustard chicken dish (recipe coming soon). It was a perfect dinner and leftovers were equally delicious today.

Quinoa Salad with Roasted Broccoli & Feta

My kids don't like broccoli tops so I feed them the stalks and end up roasting the tops for myself. Since I'm obsessed with quinoa salads I thought I would use the roasted broccoli for a new salad. My friend Marly and I came up with this creation and it was delicious. Next time I might add some lemon zest as well. 

Quinoa Salad with Roasted Broccoli & Feta

Rainbow quinoa
Roasted broccoli (with salt, pepper, red pepper flakes, garlic)
Sliced almonds, toasted

Dressing (very rough measurements)

1 garlic clove, minced and mashed with the side of a knife into a paste
Juice from half a lemon
1-2 t Dijon
1/2 t honey
2 T olive oil
1-2 T golden balsamic vinegar
Salt & pepper

Greek Quinoa Salad

I've been experimenting with lots of quinoa salads lately. Here is one of my favorites. I use a lot of spinach so it feels super healthy. I chop it up and stir it in so you don't get any bites that are overloaded with raw spinach. This is great for lunch or as a side salad for dinner.

Greek Quinoa Salad

Spinach, chopped
Basil, minced
Kalamata olives, sliced
Sliced almnods, toasted
Salt & pepper
Greek dressing (I love PCC's own Greek dressing)

Optional add-ins:

Grape tomatoes

Panini Night: Roasted Broccoli, Turkey & Cheese

I like making healthy things unhealthy and making unhealthy things a bit healthier. This is a good example of both. I made the broccoli less healthy by sandwiching it between white bread and melted cheese. But I made a classic grilled turkey and cheese more healthy by adding broccoli. 

I was inspired by this recipe for a Turkey, Broccoli, Cheddar Panini. It was insanely good. I used Essential Bakery Columbia for the bread. Honey mustard for dipping is a must. Such a good flavor combo.