roasted curried cauliflower

Wednesday, August 27, 2014 |


Add it to the rotation. When I'm thinking about cooking side dishes, I always default to broccoli. (Who am I kidding, I default to pasta first, feel guilty, and semi-reluctantly make broccoli.) To switch it up a little bit, I've now been trying cauliflower. Again, with my inclination to season everything with Italian spices, this recipe uses curry powder and adds bread crumbs to give the dish a little crunch.

What else has been going on around here lately? Well, a lot! A trip, a move, visitors, home improvements, job searching/interviews, side jobs, volunteering, a potential puppy (read: I'm a pushover), and oh yeah, getting engaged. So things are pretty crazy, meaning all the more reason to stick with the constant of cooking and blogging! Looking forward to the fun and exciting unknowns ahead and keeping the recipes and projects fun and relatable around here. Stay tuned and for now, just make this cauliflower, cause it's real good stuff.

roasted curried cauliflower


what it is:


roasted cauliflower seasoned with curry powder and bread crumbs-recipe adapted from Martha Stewart. Serves 2-3. 


stress level: 


low


leftover potential:


low


what you need:



  • 1 large head of cauliflower
  • 1/2 cup panko bread crumbs
  • 1 teaspoon curry powder
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons olive oil 
  • salt and pepper

the how-to:


1. Preheat oven to 400 degrees. Coat baking sheet with a thin layer of cooking spray or olive oil.

2.  Wash and cut cauliflower into florets. (The edible part of the cauliflower.)

3.  In a large bowl, mix together bread crumbs, curry powder, minced garlic, and olive oil. Add cauliflower florets and toss everything together.

4. Spread cauliflower and bread crumb mixture across the baking sheet in one layer.

5. Roast for 30-35 minutes. Serve hot and sprinkle any of the extra breadcrumbs that have fallen off onto the serving bowl. (Obviously, cause that's the good stuff.) Season with salt and pepper.

cinnamon cake donuts

Friday, August 8, 2014 |


I survived the bar exam. If you're reading this, thank you for sticking around through my study-hiatus! Had I continued blogging throughout, there would have been a lot of instructions on what take-out items can last you for 17 meals and the frustrations of pizza places not understanding the words "very light cheese." I'm pretty sure no one wants to read that. However, everyone likes them a donut every now and then, right?  It's no Glazed & Infused, but it is a modification of the Barefoot Contessa's donut recipe and Paula Deen's cinnamon roll icing. What can be bad about that?

Using coconut milk instead of whole milk, I modified the original recipe to make the donuts a little more lactose friendly. I've also halved the original recipe because I personally did not need to make 12 donuts and also, who on earth has 2 donut pans...Yes, I'm aware I could have just made 12 in two batches, but again, 12 donuts?


cinnamon cake donuts


what it is:


cinnamon cake donuts with cinnamon roll icing--makes 6

leftover potential:




high-store covered and in the fridge




stress level:


medium- low for baking, but high for a breakfast item (make the night before!)


what you need: 

donuts:



  • cooking spray
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 egg
  • 2/3 cups coconut milk (or whole milk)
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

icing:


  • 2 tablespoons softened butter
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 2 tablespoons hot water

the how-to:


1. Preheat oven to 350 degrees and spray your donut pan with cooking spray.

2. Using a whisk, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.

3. In a separate small bowl, whisk together the egg, coconut (or whole) milk, butter, and vanilla extract.

4. Pour the wet ingredients into the large bowl and combine.

5. Spoon batter into the donut pan, filling them evenly to about 3/4 of the way full.

6. Place in the oven for 17 minutes, or until a toothpick comes out clean.

7. Allow to cool and tap out onto a plate.

8. For the icing, combine the butter, powdered sugar, vanilla extract and cinnamon in a small bowl. Add the 2 tablespoons of hot water and stir until butter has completely melted.

9. Dip cooled donuts into the glaze and allow to harden. Eat! Or cover and place into the fridge until the morning...if you can stand waiting!



multitasking with your grill: grilled peaches

Saturday, June 14, 2014 |


Summer fruits. Although strawberries come in a close second, peaches have to be my favorite. Strawberries from the store can usually taste pretty good all year long, but I won't buy a peach unless it's summer. Nothing is better than biting into a whole ripe summer peach...until it starts dripping everywhere, you're running for a paper towel and you spend the next 5 minutes over the sink being a sticky mess just trying to enjoy some fruit.

Yeah, you know what I'm talking about. And if you don't, tell me all your secrets. I propose a different method. Put 'em on the grill. You're hopefully using a grill anyways and everyone loves a lighter dessert in the summer!



grilled peaches


what it is:


a sweet and easy dessert of peaches grilled up and dusted with cinnamon and sugar-a bit like peach cobbler guts without the flour! Serves 2-4


stress level:


low


what you need:


  • 4 firm-ish peaches
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon 


the how-to:


1. Wash and halve peaches, removing the pit.

2. Place peach halves skin side up on the grill for about 2-3 minutes.

3. While the peaches are grilling, place an aluminum or metal (just not glass or ceramic!) dish on the grill and melt the butter.

4. Remove from heat, place into the dish with the melted butter and sprinkle with cinnamon and sugar.

5. Cook on the grill for an additional 10 minutes or so and serve warm. (I usually put them in a bowl and cover with aluminum foil until after dinner!) 


 

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