ROASTED CAULIFLOWER AND CHICKPEAS WITH MUSTARD AND PARSLEY

from Carie Bernard

From It’s All Good; Delicious, Easy Recipes That Will Make You Look Good and Feel Great,

by Gwyneth Paltrow and Julia Turshen, pg. 173, Grand Central Life & Style, New York, Boston, c. 2013

14 oz can chickpeas, rinsed, drained and dried
1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
Extra virgin Olive Oil
Coarse Sea Salt (I use Himalayan Pink Sea Salt)
1 Tbsp. Dijon mustard
1-2 Tbsp. seeded mustard
1 Tbsp. white wine vinegar (or apple cider vinegar)
Freshly ground black pepper (optional)
¼ cup chopped Italian parsley

Preheat oven to 400F and set rack in middle.
Toss chickpeas and cauliflower together in a large roasting pan with 3 Tbsp. olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes. Meanwhile, whisk together the mustards, vinegar and ¼ cup olive oil (I use less, maybe 1/8 cup) with a big pinch of salt (I use more) and a few healthy grinds of black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.

Red Ancho Chili-Rubbed Salmon

Per 2/3# filet of salmon: Mix the rub ingredients: 1 t. ancho chili powder, 3/4 t. of cumin, 1/2 t. cinnamon, and 3/8 t. of jaggery (or brown, palm, or date sugar). 

Cooking method: Sauté in an oiled a hot pan, rub side down, for about 3 minutes, then flip, cover and cook in 350 degree F oven or over medium-low heat on the stove for another 3 to 4 minutes. The exact times depend on how thick the fish is.

This is a go-to dinner for me but I’d serve it chilled for the brunch.

This recipe is from Bobby Flay.

Vegan Roasted Carrot and Coconut Soup

Linked by Theresa Puckett

Her suggestions: lentils are optional, instead of step 4, puree on the stove top with an immersion blender – a lot safer and you can control the chunkiness)

Ingredients

• 1 1/4 pounds carrots, roughly chopped (about 3 1/2 cups)

• 1 tablespoon olive oil, divided

• 1/2 teaspoon plus 1/8 tsp. kosher salt, divided

• 2 cups chopped yellow onion

• 2 tablespoons red curry paste

• 2 teaspoons grated peeled fresh ginger

• 1 teaspoon crushed red pepper

• 1 (15-oz.) can unsalted cannellini beans, drained

• 3 cups unsalted vegetable stock

• 1 (15-oz.) can light coconut milk

• 3 tablespoons fresh lime juice

• 1/2 teaspoon black pepper

• 1 cup chopped fresh cilantro

• 2 ripe avocados, thinly sliced

• 1 cup cooked lentils (optional)

How to Make It

Step 1

Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.

Step 2

Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.

Step 3

Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.

Step 4

Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute. (Or use an immersion blender on the stove top – avoids transferring hot liquids around)

Step 5

Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.

Lentil soup with Chard and Carrots

Thanks to Connie O.

1/2 C olive oil

1 1/2 C chopped onion

2 cloves minced garlic

2 cups lentils, rinsed. pre-soaked 1 hr

5 C chicken broth

1 T thyme

1 large can of tomatoes

1 small can of tomato sauce

4 C chopped chard (spinach? kale?)

1 large carrot chopped

sweet Italian chicken sausage sliced thin (12 oz)

ground black pepper

—heat olive oil over medium heat, saute onions for 2  min, add garlic saute 2 min, add lentils, pepper thyme, toss to coat.

— then, pour in tomatoes, sauce, and stir in chard. add broth and sausage, bring to boil over med-high heat. simmer appx 30 min until lentils are tender. You can thin the soup with water if desired.

— just before serving you may add red vinegar, or parmesan cheese.

Quinoa and Sausage One-Pot Supper

1 lb. sausage (I used loose sausage: recipe calls for cubes)

1 yellow onion, chopped
2 TB chopped sage
1 cup organic apple or pear hard cider (I used non-alcoholic organic Knudsen Sparkling Pear)
1 cup quinoa, rinsed & drained
1/2 cup dried cranberries
1 tsp fine sea salt (I omitted this)
2 cups chopped kale or spinach leaves, lightly packed

In a large pot, cook sausage, onion & sage over medium-high heat until just browned, about 10 minutes.  Add cider, quinoa, cranberries, salt & 3/4 cup water & bring to a boil, scraping up any browned bits.  Cover, reduce heat to medium-low & simmer until liquid is just absorbed, 25 -30 minutes.  Stir in kale, cover again & set aside off the heat for 5 minutes.  Uncover, fluff with a fork & serve.

Creamy Sweet Potato Soup

Thanks Jessica Walker!

• 2 pounds organic sweet potatoes,  (about 2 large)

• 2 teaspoons olive oil

• 1 cup chopped onion

• 1/2 teaspoon ground cumin

• 1/4 teaspoon crushed red pepper (spicy! optional)

• 4 cups chicken stock

• salt

• 6 bacon slices, cooked and crumbled (amount is optional) If you are vegetarian, use toasted walnuts, pine nuts or pepitas/pumpkin seeds

• 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

• 2 tablespoons flat-leaf parsley leaves (optional)

Preparation

1. Bake Sweet Potatoes until you can pierce them with a fork.

2. Heat a saucepan over medium-high heat. Add oil (or some left over bacon fat! yum!) ; swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and red pepper and stock. put in chunks of cooked sweet potato. Use an immersion blender to blend cooked sweet potato and stock, or mash happily with potato masher for a chunkier style soup. Salt to taste.  sprinkle cooked bacon, (veggies, replace with toasted pine nuts or pepitas) and Parmesan cheese evenly over top to serve. Garnish with parsley, if desired.

Cold Pasta/Potato/Rice/Bean Salad

(great ‘Resistant Starch’ recipe)

Make a vinaigrette of the following, modify with what you have on hand,  or simply use 1/2 C of  your fave oil/vinegar salad dressing

1 garlic clove (pressed/crushed)

1/4 t black peppercorns

1/2 t dried tarragon (or thyme or oregano)

grated zest of 1 lemon

1 large finely diced shallot or 1/4 C thinly sliced green onion

1/3 C olive oil

2 T+  vinegar (taste the dressing once mixed – you may want more acid)

salt to taste

Put it all in a lidded jar and shake it up baby!

3-4 cups of cooked and cooled pasta, potatoes, rice, lentils, or canned white cannellini beans.

1 C chopped fresh veggies such as carrots, bell pepper, tomatoes, celery for some crunch and color. – Your choice.

Then pour some of it over the veggies and starch and toss it up until everything is well dressed. You’ll probably have extra dressing – keep it in the fridge.