Cauliflower "Couscous"

You guys, that's cauliflower, not couscous.  So cool, no?  A head of cauliflower came in our farm box last week so I decided to turn it into this incredibly healthy side.  While I love couscous and I like to pretend it's healthy, it's just pasta, but texturally it's fantastic, which is why I love this version of cauliflower.  This would be great paired with something with a little gravy, like a vegetable or chicken curry.  Alternatively, drizzled with some lemony vinaigrette and some added veggies it would be perfect with some grilled fish.  You can really season it how you like, making it more Indian flavored with ground cumin and the like, or with some fresh herbs like basil or parsley.  Just pulse some cauliflower in a food processor until the texture resembles couscous, and then toast up in a pan.     

1 head cauliflower    
olive oil
salt, pepper
1 t paprika
1 clove garlic, pressed

Wash and prepared cauliflower, and cut into manageable pieces.  In two batches, pulse in a food processor until crumbly.  Heat some olive oil in a medium pan, add garlic, and cauliflower.  Sautee and allow to roast for about five minutes or so, adding salt, pepper, and paprika.  Just like with couscous, the cauliflower may stick together, so with a fork, fluff up before serving.    

Lamb Ragu

The days are getting shorter and the air has begun hinting of fall which means hearty pasta dishes are being made in our kitchen.  This recipe is adapted from Giada's and I've made it before, but decided to incorporate some techniques from my favorite bolognese recipe.  The marinara really shines and with the added ricotta and mint it becomes a lighter tasting meat sauce, well balanced in flavor, and kid friendly.  I find this is best served with a pasta other than spaghetti, such orecchiette.  I had some lumaconi (picked up from World Market) which was perfect with it as the meat sauce fills inside each shell. 

1 lb ground lamb
3 carrots
3 celery stalks
1/2 onion
3 cloves garlic 
28 ounces crushed tomatoes
3 shallots
1 cup red wine
bay leaf
salt, pepper
fresh mint
1/2 c whole milk ricotta

In a food processor, pulse carrots, onion, celery and garlic until they become a chunky paste.  Heat a dutch oven with some olive oil, and pour in mirepoix.  Cook for at least 10 minutes until water evaporates and browning begins.  Add shallots, then ground lamb, salt, pepper, and brown for several minutes.  Add crushed tomatoes and bay leaf.  Stir, close pot and let simmer for 30 minutes.  Pour in wine, stir, and let simmer for about an hour, adding water as sauce reduces (about 1/2 cup at a time).  Once you are ready to serve, add large handful of fresh mint, chopped.  Lastly, stir in ricotta.             

Chicken Stew

My mother grew up in Karachi and her family's cook, Zaman, worked for their family for over 50 years.  He was an institution all his own and one of my favorite parts of visiting Karachi when I was young.  Beneath his grumpy disposition was extraordinary kindness, raw cooking talent, and incredible pride and work ethic, despite an appearance of passivity that made my grandmother want to lecture him.  Though I didn't understand Urdu, hearing the back and forth between them was unmistakably charming.  She always wanted to be sure the finest ingredients were picked from the market, and she was particular in how things were prepared, and I knew Zaman was basically yelling back "I KNOW WHAT I'M DOING" and she would indulge his rants and always flash an adorably innocent smile and shrug in my direction whenever she caught me staring.  Though it was rare for him to crack a smile or show any emotion, I knew he was fond of me.  Partly because I am sure I reminded him of my mother, whom he raised with his cooking since she was 8, and partly because I was the odd behaving American girl that cleared the table and brought her dishes into the normally off-limits kitchen while my cousins ran off, abandoning their messy plates.  I had my favorite dishes of Zaman's, like his omelettes (that I still try to replicate to this day) and his cheeni roti (blistered flatbread spread with butter and sugar and rolled up).  I would ask for them in that distinctly polite American way, as a favor, instead of a command like he was accustom to, and he always happily obliged.  When I would cheerfully say "thank you" in Urdu he would walk back to the kitchen, shaking his head over my pathetic accent, muffling a laugh.  I always looked forward to that exchange.   But despite the impact Zaman had, this recipe doesn't actually originate from him. Every year Zaman would go to his village for a one month vacation and leave a substitute cook for my mother's family.  Does this not totally remind of you of an episode of Downton Abbey?  I picture Zaman lecturing the staff to make sure no one liked the substitute's cooking more than his.  One year the substitute turned out to be quite a gourmet cook with fancy European desserts in his repertoire as he had worked for various Embassy's.  One evening a dinner was to be thrown in honor of a relative visiting from Dhaka.  He called the afternoon of the party and said he wanted to eat something light (as he wasn't feeling well) so my Grandmother relayed the request on to the substitute cook who happily threw together this stew.  My mother said everyone was finishing his stew at dinner instead of all the heavy traditional food.  When Zaman was back and my grandmother began requesting some of the substitute's recipes he became jealous and while he reluctantly obliged, he'd chide the substitute's cooking, and never grew to like the stew....but it became a family recipe.  

6 Boneless chicken thigh, cut into chucks (try and buy Halal, if you live in the D.C. area try Halaco or the Lebanese Butcher, both in Falls Church)

4 carrots, cubed

1 cup frozen peas

3 russet potatoes, peeled, cubed

salt, pepper

dry mustard powder

1/4 t cumin seeds 

1 t each of ginger/garlic paste 

whole garam masala (small stick cinnamon, few peppercorns, 1 bay leaf, 4 cloves)

1 medium onion, chopped 

3 tsp butter

flour 

3/4 cup milk

Boil an inch of water in a medium pot and stir in the whole garam masala and ginger and garlic paste.  Salt and pepper the chicken and add chicken to the water and allow to steam  for a few minutes (don't fully cook).  Coat another pot in olive oil and heat on medium high.  Add cumin and onions.  Fry until the tips of the onion turn golden.  Next add carrots and potatoes and allow to sautee for 7 minutes.  If pot gets too dry add a little water and cook until the veggies are half cooked. Then add the chicken and the stock, plus another cup of water.  Continue to simmer.  Meanwhile melt 3 T butter in a small sauce pan and add 3 T flour.  Toast it a bit and add 3/4 cup milk to make a roux.  Add salt, pepper and mustard powder to taste.  Pour this sauce in the pot with the chicken.  Cook until veggies and chicken are tender while sauce thickens.  If you want more liquid add more water or chicken stock, if you want it more thick, add some corn starch.  Stew is delicious with some rustic bread.    

Coconut Date Energy Bites

They look like truffles, don't they?  Adorable. This recipe got me very excited.  It comes together incredibly fast, requires no baking, and is an extremely healthy snack to have on hand.  I'm awful at eating a substantial breakfast.  I tend to drink an espresso first thing in the morning, make a green smoothie, and then I'm good until about 10 o'clock, when I need something....small.  I've been shying away from store bought granola bars lately because the ingredients scare me.  But I'm also a busy  mom, so I was thrilled when I stumbled onto this recipe.  They taste like a chewy granola bar (and remind me slightly of an Indian sweet).  Perfect for traveling, taking to work, popping in your mouth before a run, and they'll last for days in the fridge.  If you have kids, I swear you can feed them these as a dessert.

1 cup rolled oats
1 cup dried, finely shredded coconut (unsweetened, this is my favorite brand) 
15 dates, pitted 
1 T chia seeds   
drop of vanilla extract
drop of almond extract
~1/4 c water

In a food processed, pulse oats, coconut, dates and chia seeds until crumbs are formed.  Add vanilla and almond and pulse a few times.  Add in water, while food processor is on.  It will become sticky and pull away from the sides.  Scoop out mixture and form small balls, placing on parchment paper.  If desired, roll each ball in some extra shredded coconut.  Store in fridge.  

Roasted Eggplant Dip

This isn't technically baba ghanoush as I didn't char the skins until black and scoop out only the inside.  Instead, I simply roasted a few small, home grown eggplants, and pureed them whole, skin and all, in the Vitamix.  I couldn't bear to discard the skins as they are packed full of nutrients and were so carefully grown.  Add some tahini paste, some lemon juice, some parsley and some garlic and you've got a lovely spread/dip.  And if you don't have any tahini paste accessible, Trader Joe's has some nice tahini spread that works fine.  I know this because I was out of tahini and I was only making a stop at Trader Joe's.  We enjoyed this with some lamb meatballs.  Definitely recommend.  

2 medium eggplants, tops removed, sliced in half
small handful of parsley
1-2 cloves garlic
juice from half a lemon
1/4 c tahini
1 T olive oil 
salt, pepper   
dash of paprika

Drizzle a roasting dish with olive oil, place eggplants face side down.  Roast at 400 for about 20 minutes or until soft and tender, and golden.  Dump all ingredients into a Vitamix or food processor and puree until smooth.  

Roasted Veggie Flatbread with Kale Pesto

More like a pizza, but flatbread sounded cooler.  This was made with all local produce from our farm box, and the flavors just sung...loud.  Roasted eggplant, zucchini and tomatoes along with lots of kale pesto, on top of homemade dough, and dotted with goat cheese.  The kale pesto was a big hit.  Had it been basil, it would have been too overpowering, but the woody kale pesto was the perfect base to the roasted vegetables, and cheese.  I used this pizza dough recipe that I'm stuck to lately, and divided it in half to roll out a nice thin pizza for two.  Two days later I made another one for lunch with some of the leftover vegetables and pesto, and added fresh mozzarella.  They were both equally good, so use whatever cheese you prefer.  The steps seem comprehensive, but you can make the dough and let it sit in the fridge for a few days, and you can make the pesto and let it sit in the fridge for a few days (and add it to pastas or sandwiches or eggs), and use some leftover roasted veggies from a dinner the night before.      

Pizza Dough

3 1/2 c all purpose flour

2 t salt

1 packet active dry yeast

1 1/2 t sugar

2 T olive oil

1 1/4 c warm water

Combine water with yeast, sugar and olive oil and let sit for several minutes.  In a large bowl with flour and salt make a well in the center and pour in water mixture.  With a fork, mix until it comes together and then knead with your hands until a ball of dough is formed. Remove dough and wash and dry bowl, and then coat with olive oil, place dough back into bowl, cover with damp towel and place in oven.  Let rise for about two hours or until doubled.  Remove bowl from oven and punch dough in center, then knead it.  Use immediately or wrap with plastic wrap and place in fridge until you are ready to use it.  Allow to come to room temperature before rolling out.

Kale Pesto

1 large bunch kale, ribs removed
1/4 c toasted pecans
1/4 c parmesan cheese
2 cloves garlic
olive oil, salt, pepper

In a food processor or Vitamix blend all ingredients until pesto is formed (adding about a 1/4 c of olive oil).  

Veggies

4 Roma tomatoes
1 medium eggplant (I used a beautiful graffiti)     
1 medium zucchini

With a mandolin, or, slice vegetables thin.  I definitely like having the veggies thinly sliced and on the same level as melted cheese as opposed to chunks rising up.  Place in roasting pan, drizzle with some olive oil, sprinkle with salt and pepper and roast on 400 for about 20 minutes (keeping an eye on them).

Pizza

pizza dough
kale pesto
roasted veggies
~3 ounces goat cheese

Roll out pizza dough, spread about 1/4 c or more of kale pesto, layer veggies, and dot with goat cheese or mozzarella. Drizzle with olive oil.  Sprinkle salt and pepper, and a dusting of parmesan if you like. Bake at 425 for about 10 minutes or so, until crust is golden and cheese has bubbled.  If you can, bake directly on a pizza stone.

Carrot Cake Cupcakes

I don't know why it's taken me this long to make carrot cake cupcakes considering they are one of my favorite cake varieties.  I'm not often baking, or baking cupcakes for that matter, but a friend's birthday dinner party was the perfect excuse.  This recipe is adapted from Smitten Kitchen.....I reduced the sugar by over a half.  The cake called for 2 cups of granulated sugar and the icing called for 2 cups of powdered sugar.  This made me feel nauseated.  I'm so sick of over-sweetened desserts.  Desserts where all you taste is processed sugar and get a sugar hang-over 10 minutes later.  I want to taste the carrots, with their natural sugar, I want to taste the rich  spices of cinnamon, cardamom, nutmeg and ginger, I want to taste the fats (i.e. cream cheese and butter).  So make of this what you will, I think it's best with half the called for sugar (still perfectly sweet), and an absolutely delicious and reliable carrot cake recipe.

Carrot Cake Cupcakes with Maple Cream Cheese Frosting

24 cupcakes 

2 c all purpose flour
2 t baking soda
1 t salt
2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground ginger
1/2 t ground cardamom
1 cup sugar (original recipe calls for 2)
1 1/4 cups canola oil
4 large eggs
4 cups grated carrots (about 5 large carrots, original recipe calls for 3 cups)
1/2 c chopped, toasted pecans

Preheat oven to 350°F. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots and pecans. Divide batter among cupcake molds, filling 3/4 of each. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool on wire rack.

Maple Cream Cheese Frosting

2 (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
1/2 cup confectioners’ sugar (original recipe calls for 2 cups)
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.  Either spread frosting on cooled cupcakes with a knife or piping bag.