My Top 10 Repeat-Worthy Recipes

Kaki!  You know, I make new dishes all the time, constantly testing out different techniques and flavors and ingredients.  Buuuut there are also those handful of dishes that I make over and over again.  Here are the recipes on our … Continue reading

Cauliflower: A Love Story

Kaki,

Cauliflower.  My word, it is SO good.  And this past week I proved it to myself all over again.

Exhibit A: Cauliflower and Green Onion Stir-Fry

I haven’t made too many stir-fries recently, and that is about to change.  I LOVED this, though I naturally made some changes from the linked recipe.  I didn’t have rice wine, so used white wine.  Didn’t have a wok, so just used a big saute pan.  Doubled the ginger.  Frankly, I think this is a great base recipe, to which you could substitute many different roasted vegetables in place of the cauliflower.  The sauce with the green onions and caramelized onions would be so good with pretty much anything. (Oh, and, um, maybe I eat like a crazy person, but I got 3 servings out of this, not 4.)

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Exhibit B: Cauliflower and Chickpea Curry

Okay, so this did take a while to make.  Should have guessed that when it was adapted from a slow-cooker recipe for a Dutch oven.  And I had put off making it forever because wilted spinach just isn’t my thing.  So instead of fresh spinach, I just added some frozen chopped spinach at the end of cooking time.  SO, so good.

Exhibit C: Crispy Cauliflower Leaves

So, I prepped the two cauliflower heads for these recipes at the same time, and for one reason: that meant I had double the cauliflower leaves leftover.  Kaki, if you’ve never roasted  cauliflower leaves, now is the time.  It’s just a toss-in-oil, salt-and-pepper method; I roasted them while roasting the florets for the stir-fry (so, also at 450*F, and for 30 minutes).

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Let’s make up some cauliflower goodness the next time we’re together, okay?

Until then!
-Caitlin

Recipe Recap

Kaki, it’s that time again!  The time when I confess the kitchen blunders and revel in the culinary successes of the past few weeks. Tahini-Roasted Cauliflower and Fish Tacos Thanks once again to Cooking Light for this great recipe.  Theirs is … Continue reading

Recipe Recap

Kaki, my word, I’ve done so much cooking lately!

And then no cooking.  And then a ton of cooking.  It has been a serious season of hustle and bustle, in the kitchen, out of the kitchen, all over the place.

Cooper got me a Cooking Light subscription for Christmas, and I’ve been really enjoying reading through each new magazine.  Far and away the winners have been a phenomenal gin punch and this salmon with an orange glaze and an orange and arugula salad.  Oh my word.  Also, apparently neither of these have been posted to Cooking Light’s website yet.  Huh.  Well, that’s not cool.  Check them out!

I’ve made a fair number of misses lately, alas.  There was a shrimp dish with peppers and potatoes and kidney beans and a Cajun barbecue sauce that was really tasty at the grocery store sample station, and only meh when I made it.  There was a kale and meatball soup that tasted fine, but also, very iron-y.  Maybe too iron-y.  There was a decent stab at making my own savory crust for this spinach pie, but even so, I’ll be sticking with puff pastry going forward.

And I’ve re-made a lot of old favorites, as well.  I subbed baked tofu for the grains in this hearty greens salad with tahini dressing, and it was a very welcome taste of spring.  Cooper and I roasted broccoli and sweet potatoes, made up a great miso-dressing, and ate it all on top of savory green-onion-and-parmesan pancakes one evening.  And I had a hilarious muffin-loaf moment when I tried to make this great pear-and-ginger quickbread that I’ve made several times before, and didn’t let it bake long enough BY A LONG SHOT.  Like the whole center of the dish was basically still batter.  And you know what, Kaki?  Never have my co-workers raved over something I’ve brought to the office the way they raved over that disastrous quickbread.

And last week I made this lovely veggie and sausage tomato sauce to go over some pasta.  Only I didn’t have any pasta in my house.  None.  So I cooked up the tiny amounts of quinoa and brown rice I did have in my pantry, and just plated the sauce over the grains.  It was… Well, it was good, but I bet it would have been better over pasta!

The one discovery I must, must, MUST share with you, though, are these chocolate-cherry date balls from Oh She Glows.  I know you’re already an OSG devotee, and I know that you, as a runner, love you some dried cherries.  Well, whip out your food processor, girl, because these could not be easier or tastier.  Or healthier.  Pretty much.  Unless you took out the chocolate.  Which you wouldn’t do, surely.

See you sometime soon I hope? Choir is busy as all get out right now, but I’d love to squeeze in a visit with you!

Until then, sending warm wishes from my kitchen to yours,
Caitlin