Spicy Roasted Cauliflower…..

I saw this recipe on Facebook recently and decided to give it a try. Of course when I went to through the list of the ingredients needed I found that I was missing a few, so I substituted them for what I thought were similar alternatives.

Listed below are the original ingredients with my replacements in parenthesis:

  • 1 cauliflower head
  • 1 tablespoon of vegetable oil

Preheat oven to 400 Deg F and great a small baking pan  with the vegetable oil

  • 1 1/2 cups of Plain Greek Yogurt ( used sour cream instead)
  • 1 lime zested and juiced
  • 2 tablespoons of chili powder
  • 1 tablespoon of cumin (used 1 tablespoon of turmeric instead)
  • 1 tablespoon of garlic powder
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper

Mix the above ingredients, trim the base of the cauliflower to remove green leaves and the woody stem.

Dunk the cauliflower in the bowl and use a brush to cover it evenly with the marinade. You want a nice thick coating on it!

Place cauliflower on in the baking pan and roast until surface is nicely dry and lightly brown (about 40 minutes). The Marinade will make a crust on the surface.

Remove from oven and let it rest for 10 minutes before slicing it. If you would like the cauliflower to be a bit more tender I suggest you roast it for an extra 15/20 minutes as the above one still had a slight crunch to it.

Enjoy 🙂

4 Vegetarian Snacks and Nibbles

Still on my vegetarian kick, going on week 2 and suddenly down quite a few pounds so thinking I will be sticking to it for now~

So today I made the following vegetarian snacks and nibbles:

Cucumber Salad – I love having this as a snack, as a side dish and I have to confess I have had it for breakfast too!

  • Cucumbers
  • Japanese Seasoned Rice Wine
  • Sesame Seeds
  • Sesame Oil
  • Salt and Pepper

Peeled the cucumbers and sliced them on my handy dandy mandolin.

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Then I added some sesame seeds, salt and pepper and here is the tricky part as I don’t measure (we call that “al tum tum where I come from”), added in some Japanese seasoned rice wine (about 1/4 cup) and a drizzle of sesame oil.

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Place in bowl, cover and place in fridge, I think its the best cucumber salad ever 🙂

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Courgette (Zucchini) Spaghetti with home grown veggie sauce

I started by putting my courgette’s through my spiral slicer and then chopping up the little ends to use in my veggie sauce.

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Boiled some water and threw the courgette spaghetti in for just a minute to give it a quick flash cooking, too much cooking turns it into mush! Drained it and drizzled a bit of olive oil into it and put it to the side.

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Placed some tomatoes in a blender and gave them a quick swish and then threw them in a pan with some onions, fresh basil from the yard, my chopped up courgettes, garlic and seasoning and a dollop of sour cream. Once everything was nice cooked, I tossed the spaghetti into the sauce. Added some cracked red pepper and dinner and lunch for tomorrow is ready.

Salt and Vinegar Chick Pea snacks

Found this recipe for salt and vinegar chick pea snacks and decided to give them a go.

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  • 2 cans of chickpeas, drained and rinsed ( recipe calls for just 1 but I thought I should make more out of the first batch) I kept the rest of the recipe the same
  • 2 cups of white vinegar
  • salt and cayenne pepper
  • 3 tablespoons of olive oil

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Place chickpeas, vinegar and a dash of salt into a pot, as soon as it boils remove from the heat and leave them in the warm vinegar for 40 minutes.

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After the 40 minutes have gone by, drain them and place in a baking pan, seasoned with more salt and I decided to give them a spicy kick so I gave them a good dusting of cayenne pepper.

Preheat oven to 400 Deg F and bake for 40 minutes.

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Recipe got a seal of approval from the family, wonderful healthy snack that replaces items like salt and vinegar chips ❤

Black Rice Salad

This is another favorite, black rice has a nutty flavor and had a bit more body than regular rice.

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  • 1 cup of black rice
  • 1 1/2 cup of water
  • dash of salt
  • Chopped cilantro
  • chopped mint
  • chopped tomatoes
  • small chopped yellow onion
  • One Lime Juiced
  • Sesame Oil

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Add all the above ingredients to the rice once its cooled down and there you have it, the tastiest rice salad ever! Even my daughters boyfriend tried it and liked it which is an extra special seal of approval as he doesn’t eat as much weird stuff as we do!

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The Wonderful Butternut Squash……..

Its time to take a step back and revisit life and food as I know it! This is the start of the new me! lol, that sounds kind of funny right?

Anyway, after a total vegetarian day ( this was not on purpose, just happened and please note I come from cow country), I came back from my first go at an Orangetheory Fitness gym and have to say that I think I am dying!

Of course I realized that I have nothing for lunch tomorrow, so into the kitchen a go, energy or not!

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Found one of my favorite veggies hiding in the back of the fridge, a lovely Butternut Squash!

Gave it a quick passing with my handy dandy peeler, cubed it and placed it in a roasting pan. Added some chunky sliced onions, some whole garlic cloves, some leftover baby sweet peppers and 2 lovely jalapeños from the yard.

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A little drizzle of sesame oil, a dusting of salt, black pepper and into the oven they went for a slow nice roasting until they are totally caramelized……

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So there you have it, that didn’t take much of my non existent energy, I will now have a delicious lunch and tomorrow night I will transform the leftovers (that is if there are any left) into a creamy butternut squash soup 🙂

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Once again, 2 meals out of one ingredient! Don’t you love it ❤

India, America, Uruguay & Norway on the table

Tonight for dinner we have an International theme of some sort going on.

INDIA – I made a Chicken Korma upon request.

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USA – Followed by some cornbread bake (today I used the Honey Cornbread by  Krusteaz) and to it I added a can of cream of corn and 1/4 cup of brown sugar and just baked as directed.

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URUGUAY – I made some Rice Pudding for dessert, which I debated between Uruguayan and Norwegian version and opted for the first to at least keep the calorie count a tad lower! lol

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NORWAY – And finally for the Norwegian touch, I made some Strawberry Sauce to go with the Rice Pudding.

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So we are all set, Walking Dead is on tonight so getting ready to settle in with a nice glass of vino……cheers!

Did someone say Ratatouille?

Dinner time is just around the corner, dessert is ready, Leek and Goat’s Cheese tart is done and steaks are waiting for the right time to go on the grill.

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So all we need is a nice hearty veggie dish that we can eat tonight as well as during the week. Ratatouille it is! And yes totally inspired by the Disney movie :-).

Wonderful layers of Zucchini, Yellow Squash, Tomatoes, Eggplant, Onions, olive oil salt, pepper and fresh thyme are all cooking in harmony to make one great, delicious and simple French dish! Ohhh La La…..

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Bon appétit!

Leeks and Goat Cheese Tart……

Opened the fridge and I swear the Leeks just jumped at me! Then I remembered buying them a week ago for whatever reason and then forgetting about them. So time to give them some attention.

Found a lovely block of goats cheese hiding in the fridge too, so after putting together a batch of my mothers lovely Tart dough, my Leeks and Goat Cheese tart was on its way!

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Here is the recipe for my mum’s Tart dough, I use it for everything and if you don’t want to have the sweet and savory mix, leave the sugar out and replace with 1/4 tsp of salt.

  • 125 grams of butter
  • 1 egg yolk
  • 3 spoonfuls of sugar
  • 1 1/2 cups of flour

Once the dough comes together, press it into a tart mold and then prick it with a fork all over to make sure it doesn’t rise.

Cook in a 375 deg oven for 20 minutes or until nice and golden.

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Now for the filling

  • 3/4 sliced thin, green part only
  • 1 onion diced
  • 4 oz diced goats cheese
  • 1 egg & 1 egg white (left over from the dough)
  • 1 cup of heavy cream

Sauté in a drizzle of olive oil, the leeks and onions in a pan until they are nicely caramelized. Evenly distribute the mixture and the diced goats cheese into the already baked pie crust.

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With a fork beat the cream and eggs together, add 3/4 tsp of salt and 1/2 tsp of black pepper. Poor this mixture over the leeks and cheese.

Bake for 20 minutes in a 375 deg oven.

Upscale Mushy Peas

Whilst living in London, I got to acquire a very soft spot for Mushy Peas. Are you wondering what “Mushy Peas” are? They are exactly that, mushed up peas! A bit of cream, salt and pepper and voila! Well kind of but you get the gist. The British are not known for being big on seasoning so, here is my version of “Mushy Peas” which I am making to go with the Braised Lamb shanks I will be preparing for tonights dinner.

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  • 1 small bag of peas ( I used 12oz)
  • 1 cup of mascarpone cheese ( I used ricotta today as I had no mascarpone in the fridge and it saves on calories of course)
  • 2 cloves of garlic ( I love garlic but you can just use 1 clove in not such a big fan)
  • 2 teaspoons of fresh mint
  • Salt and Pepper to taste

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Boil the peas and drain them. Then place in blender with the cheese, garlic and mint and blend away. Add salt and pepper to taste and say goodbye to boring peas! I also found that using a any sort of herb cheese gives it a wonderful twist! If you decide to try them that way, do not add garlic, salt or pepper as it won’t be necessary.

Of course I had to taste it before dinner time, so stole a bit to have on a lovely crostini, which reminds me, this mixture makes for a great crostini topping too!

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