Curried Cauliflower

You can use frozen or fresh cauliflower for this recipe.

20 oz. frozen cauliflower florets or 1 small head cauliflower, chopped into florets
1 tsp. curry powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
salt
oil

Steam the cauliflower until its just getting tender. Move it to a saute pan or wok, with a bit of your preferred oil - mine are canola or olive oil. Liberally sprinkle with salt, then the spices. Add more spice if you like. Saute and stir about five minutes until every floret is coated with curry and done to your liking.

Carrot & Coriander Soup

This recipe is from my friend, Allison, who made this soup for me when I visited her a few months ago.

Serves 4

1 tsp. canola oil (or whatever oil you prefer)
1 lb. carrots, peeled and sliced in large chunks
1 large onion, sliced in wide rings
1 tsp. ground coriander
32 oz. vegetable or chicken broth*

Saute the carrots, onion, and coriander in the oil about 5 minutes. Add the broth, cover, and bring to a boil. Simmer, covered, until vegetables are tender. Blend in the pot with an immersion blender, or pour into a blender. Blend until totally smooth. If you removed it to a blender, pour it back into the pot and keep warm. Serve warm.

Allison served this with fancy grilled cheese sandwiches - Raclete on ciabatta and Drunken Goat on ciabatta - and both were fantastic.

*Making your own vegetable broth is super easy. I made 2 quarts, so I used 2 1/4 quarts water, one bay leaf, 1 tbsp. peppercorns, 2 carrots in big chunks, 2 onions in large wedges, 3 stalks celery in big pieces, and about 1 tsp. of finely diced candied ginger (optional). I also added in the innermost papery skin of the onions, because I read somewhere that the pigment in the onion skin will add a nice color to the broth. It worked! I covered it, brought it all to a boil, and then simmered it for about 45 minutes. I added 1 tsp. salt at the very end. Add salt to taste. Then I strained it through a fine mesh strainer into a big bowl, let it cool, then portioned into 2 1-quart containers.

Sweet Potato Dollars

Sometimes the simplest recipes are the best! This is from Nourishing Traditions.

Serves 4

3-4 sweet potatoes
3 T melted butter
3 T extra virgin olive oil
sea salt

Peel potatoes andslice crosswice at 1/4 inch intervals into "dollars." Brush two cookie sheets* wth mixture of butter and olive oil. Arrange the dollars in one layer and brush with the remaining butter and oil. Season lightly with sea salt. Bake about 45 minutes at 350 degrees.

*Forgive me for not understanding the physics of baking, but I used one silpat lined cookie sheet and one glass baking pan. I highly recommend the glass baking pan!! The dollars which baked on the glass browned nicely on the bottom and were even crispy! (watch them closely near the end, some were almost burnt at 45 min). The ones on the cookie sheet, while tasty, were rather soft and soggy. This is probably why my baked sweet potato "fries" never came out very good in the past.

White Chili

I thought I had posted this one already, but apparently not. Michael says it is one of the best dishes that I make, so I guess I would be remiss not to share it with you! It calls for chicken, but you could leave it out and add in more beans and/or other veggies for all you non-meat eaters out there!

1 lb chicken breast cubed or approx 2 C cooked and chopped chicken meat
1 med-large onion
2 cloves garlic, crushed
1 T butter
1 can / 2 C chicken broth
2-3 cans or about 4 C cooked white beans (great northern or cannelini beans)
2 cans chopped green chilies
1 can corn
1 fresh jalapeno chopped or from jar (about 1-2 T)
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp oregano
1 C sour cream

If you like things super spicy add 1/4 tsp cayenne pepper. (I omit this, as I think it is plenty spicy without it, especially when serving to kids.)

Saute chicken, garlic and onion in oil.
Add beans, broth, chilies, jalapeno and seasonings
Bring to a boil and simmer uncovered for 30 mins.
Serve in bowls and place a dollop of sour cream in each bowl.
Serve with tortilla chips or crusty bread (possibly a bread bowl).

*Chef's notes: I usually use cooked and chopped chicken left over from roasting chicken. I only saute the onions and then throw everything in the pot which makes it super easy to put together. I hate dealing with raw chicken meat anyways. Who doesn't?

Vegan Update 2012:  I made a vegan version of this chili using vegetable stock and extra "white vegetables" such as cauliflower and potatoes to keep with the "white" theme of the chili.  Alternatively, if you cook your own beans, you could simply keep the liquid they are cooked in or combine that liquid with vegetable stock if desired.

I usually double this recipe and freeze it for future meals.  However, I do not put any of the dairy in before I freeze it and I typically just add a dollop of sour cream to each bowl instead of adding it to the pot.

Stir-Fry

This isn't so much a recipe as a technique. I've become obsessed with this. All you need is veggies, protein, soy sauce, cooking spray, and sesame oil. It's delicious! The sesame oil makes it so yummy and fancy tasting. I've tried cooking with it and it seems to weaken its flavor. So, I just drizzle it on veggies with soy sauce. If you're Colin, you'll skip the extra soy sauce and sesame oil and just drown the whole thing with Sriracha.

Ingredients
1 lb tofu, frozen in its package, and then thawed in the fridge
1 pkg Bird's Eye asparagus stir-fry mix, or any veggies you want
1 cup frozen french-cut green beans, used to stretch the more expensive asparagus pkg
1 cup rice, cooked according to instructions
cooking spray
soy sauce
sesame oil

Directions
Spray wok or pan with cooking spray. Let get hot, high or medium high heat. Add tofu and brown on both sides. Splash with soy sauce, to taste.

Add frozen veggies. Stir around until cooked through. Splash with more soy sauce. Stir.

Serve stir-fry mixture over rice. Drizzle lightly with sesame oil. Add soy sauce to taste. Enjoy!!!

Roasted Brussel Sprouts

Michael didn't think he liked brussel sprouts too much until I prepared them this way. I got this recipe from food.com; Barefoot Contessa. I've modified the amount of salt though, b/c I think she calls for too much.

1.5 lbs Brussel sprouts
3 T EVOO
1/2 t kosher salt
1/2 t freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussel sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for about 25 min until crisp on the outside and tender on the indside. Shake pan from time to time to brown the sprouts evenly. Serve immediately.