Tag Archives: vegetarian

Spicy Cauliflower Rice Bowl

Rice Bowl

Today’s recipe was created by Sydney, my son’s girlfriend. She is studying to be a dietitian at The University of Texas in Austin. You can imagine we have a lot in common. When I told her about Juice January, we had a long discussion about nutrition and the benefits of eating clean. Sydney and I wound up in the kitchen making lunch. Full disclosure, I had no idea how to prepare tofu. Sydney said she would show me how to make a cauliflower rice topped with curried tofu. Of course I took her up on her offer. We had a fun morning putting together this Spicy Cauliflower Rice bowl. What a perfect recipe to share during Juice January. Thanks Sydney for sharing this recipe; I finally feel like I know how to work with tofu.

Spicy Cauliflower Rice Bowl
Serves 2

Preheat oven to 375 F

You will need:
– 1 block of firm tofu
– 3 tablespoons of olive oil
– 1 cup carrots
– 4 cups cauliflower
– 1 1/2 cups snow peas
– 1/2 small onion finely diced
– 1 large garlic clove minced
– 1 tsp tumeric
– 1 tsp ginger
– 1/2  tsp ginger
– 1/2  tsp chili powder
– 1/2  tsp salt

To prepare:

To prepare tofu: Place tofu on a paper towel or dish towel, wrap and then place a heavy book on top of the tofu and press gently, Allow to drain liquid for 15 minutes. Set aside.

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In a food processor fitted with a blade, place cauliflower into the bowl and pulse until cauliflower becomes the consistency of rice.

Once the tofu is drained, cut into 1 inch cubes. In a medium frying pan, add oil and toss the tofu cubes with the curry powder and fry on both sides about 10 minutes. Place the cubes on a parchment lined cookie sheet and place into a 375F oven. Bake for 10 minutes until tofu is crispy. While the tofu bakes, in the same pan, saute the onion, garlic, carrots and snow peas, about 10 minutes. Set aside veggies and in the same pan, toss the cauliflower rice with spices and saute for 10 minutes until cauliflower is lightly browned. Serve immediately.

To Finish:

Place rice in a bowl top with tofu, veggies and serve.

Optional toppings*

*Fresh Basil
Sriracha

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Summer Pitsou Soup

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I’m a big fan of soup. Yes, even in the summer. Because of all of the readily available, delicious summer veggies, summer pistou soup can really be dare I say, even better than winter soup. I love to add summer vegetables like sweet peas, sweet onions, fresh corn, and zucchini. Adding Pistou to this soup makes it a summery treat.

Easy to make and easy to serve; my kind of meal!

Summer Pitsou Soup 

You will need: 

– 1 large onion, chopped
– 6 garlic cloves, minced
– 1/3 cup olive oil
– 1 lb small red-skinned potatoes, quartered
– 2 large carrots, peeled and cut into 1″ cubes
– 1 lb kale, cut into ribbons
– 2 medium zucchini, cut into 1″ cubes
– 1 15 oz can diced tomatoes, in juice
– 1 15 oz can of kidney beans
– 6 sprigs of fresh thyme
– 1 bay leaf
– 1 cup thin spaghetti broken into 1 inch pieces
– 10 cups vegetable stock

To prepare:

Using a heavy pot, saute onion and garlic until transparent. Add vegetables and saute for 3 minutes. Add tomatoes, beans, and stock. Add thyme and bay leaf. Simmer over low heat for about 2 hours. Add the pasta and cook for 10 minutes. Serve with a dollop of pistou on top of each bowl.

For Pistou:

– 3 garlic cloves
– 3 cups packed fresh basil leaves
– 1/2 teaspoon salt
-1/4 cup olive oil
– 1 cup grated Parmesan cheese

To prepare: 

Finely chop garlic in processor. Add basil and 1/2 teaspoon salt. Process until basil is finely chopped, scraping down sides of bowl occasionally. With machine running, gradually blend in oil. Add cheese; process to blend well. Transfer to bowl. *Can be made 2 days ahead , store in a sealed container and refrigerate.

Enjoy xx

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Whipped Ricotta Dip

whipped ricotta dip

As some of you know, I attended Mimi Thorisson’s Workshop in Medoc, France this spring. It was 4 days filled with cooking and lots of eating. I have the 3 pounds to prove it. One night Mimi made this lovely ricotta dip with walnuts for dipping. Much to our delight we were dipping duck cracklings into this gorgeous whipped dip. Um, yes pretty outrageous right?! My first thought was this is delicious, and my second thought was there is no way my friends would consider dipping fat into fat as a starter. So I came up with this rendition, an Americanized, healthy version of the whipped ricotta dip. For those of you daring enough to dip duck cracklings into it, go for it!

Whipped Ricotta Dip

You will need:
– 1 cup whole milk ricotta
– 1/4 cup whipping cream
– 2 garlic cloves minced
– 1/2 teaspoon salt
*(1 cup finely chopped walnuts optional)

In a medium bowl, using a whisk whip all the ingredients until well-blended and whipped. Store in the fridge for at least 2 hours and serve with crudite.

It’s the perfect summer appetizer!

Enjoy xx

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Cretan Eggs with Wild Greens

When I saw this recipe, I thought it would be a perfect addition to Juice January. Let’s face it: I am a sucker for anything with runny eggs!
I think it’s the perfect addition to your January dinner menu. Let me know how you like it.
I did amend the ingredients just a little; I added kale making it the perfect balance of protein and greens.
Cretan Eggs with Wild Greens
You will need:
– 1 cup of any or all of these, mixed: nettles, curly endives, chicory, dandelion greens, round radicchio, beetroot (beet) leaves, wild rocket (but not witlof)
– 3 spring onions (scallions)
– 1 onion
– 80 ml (2½ fl oz / ⅓ cup) olive oil
– 1 tsp salt
– 1 tsp freshly ground black pepper
– 1 tsp hot paprika
– 4 eggs
To prepare:
Clean and finely chop the endives and the chicory, discarding the woody stems. Wash the spring onions, then remove the roots and green outer layer. Finely chop the onion. You can use kale as well as a great option.
Heat the olive oil in a non-stick frying pan over medium heat, then add the onion and brown for 5 minutes. Add the spring onions and cook for another 3 minutes, then add the wild leaves in this order (from toughest to softest): endives, chicory, radicchio, nettle, dandelion, beetroot leaves, and wild rocket. Lightly fry for about 5 minutes to let any excess water evaporate. Add the spices and stir.
Make four wells in the mixture and break an egg into each well. Continue to cook until the whites are set, but the yolks are still runny.

 

Serve in the pan for people to help themselves. If the yolks spread into the mixture, so much the better. Serve with bread.

Recipe from Anatolia by Somer Sivrioglu and David Dale (Murdoch Books, $79.99, hbk). Photography by Bree Hutchins.

 

Photo Credit: Bree Hutchins

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Black Rice with Pumpkin Seed Crunch

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This recipe is so up my alley, mainly because it has squash and a crunch.

I was so excited to run across it.

Hello! How perfect is this for Juice January?

Try it and let me know how you like it!

Black Rice with Pumpkin Seed Crunch
serves 2-4

You will need:
– 1 cup of black rice
– 1 small butternut, acorn, or any type of squash, peeled, seeds removed, and diced (about 2 cups)
– extra virgin olive oil
– salt + pepper
– 2 large handfuls of spinach
– 1 small red onion, sliced
– grapeseed (or other neutral high heat oil)
– salt
– 2 tablespoons of sesames seeds
– 1/4 cup of pumpkin seeds

For the sesame ginger dressing:
– 1/2 inch piece of ginger, peeled
– 1 small shallot
– 1 garlic clove, peeled
– 1 teaspoon of honey
– 1 tablespoon of lime juice
– 2 tablespoons of toasted sesame oil
– 1 teaspoon of tamari (OR 1/2 teaspoon of salt)
– 3-4 tablespoons of grapeseed or sunflower oil

To prepare:

*Pre-heat the oven to 350º

Cook the rice:

Place the rice into a medium sauce pan with 1 3/4 cup of water, bring to a boil, cover, reduce to a simmer, and cook for 30 minutes. Remove from the heat and allow to sit covered for at least 10 minutes, or until you’re ready to assemble the salad.

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Toast and grind the seeds + roast the squash:

Place the sesame seeds and pumpkin seeds onto a baking sheet and bake for 7-8 minutes (until light brown). Remove and turn the oven temp up to 425º (for the squash).

Then, using a mortar and pestle, grind the seeds until you have a fine crumble.

Place the squash onto a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until soft and golden brown. Set aside, covered if you like, until you’re ready to assemble.

While the rice and squash are cooking, make your dressing (you can also do this a few hours or days in advance):

Place all of the ingredients for the dressing, except for the grapeseed oil, into a food processor. Pulse a few times to chop and incorporate, and then run the food processor continuously while you add the oil a tablespoon at a time until you have a creamy and pourable, consistency. Taste and adjust any seasoning necessary (sometimes I feel it might need a slight lime or salt adjustment).

Sauté the spinach and onions:

Heat the about 2 tablespoons of oil in a cast iron over medium heat. Add the onion, and cook for several minutes until very soft. Then add the spinach and cook for about 2 minutes until just wilted. Remove from the heat and season with a pinch or two of salt.

Assemble:

Place the rice, squash, and sautéed spinach into a large bowl with about half of the dressing and half of the pumpkin seed crumble and toss to combine. Plate the salad onto individual plates, and spoon some additional dressing on top and finish with an additional sprinkle of the pumpkin seed crumble.

Resource:  What’s cooking Good Looking

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