Recipes Discovered – Recipes

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Ingredients:

• 1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
• 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 5 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 3/4 teaspoon salt
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons minced fresh jalapeño, including seeds
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/2 cup water
• Lemon wedges, for garnish

Directions:

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Makes 4 side-dish servings.

Nutrition:

Substitutions:

I used ground cumin instead of cumin seeds.

Recipe courtesy of Smitten Kitchen.

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Ingredients:

• 1 small onion
• 1 lime
• 1 medium head of cauliflower
• 14 ounce can diced tomatoes
• 4 Serrano chiles, seeded and finely minced
• 1/4 teaspoon sugar
• 3 ounces feta cheese, crumbled
• Salt, to taste
• Chopped flat-leaf parsley, for garnish

Directions:

Chop the onion very finely and place in a bowl. Zest the time into the bowl. Cut the lime in half and add the juice to the onions. Set aside.

Cut the cauliflower into florets. Place in a pan of boiling water and simmer for 6 to 8 minutes, until tender. While the cauliflower is cooking, place the tomatoes in a pan and add the chiles and sugar. Heat gently for a couple minutes, then add the onion and lime mixture. Salt to taste and stir until heated through. Drain the cauliflower and transfer to a serving bowl. Top with the tomato salsa and sprinkle feta on top. Garnish with parsley if desired.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of The Complete Book of Mexican Cooking

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Ingredients:

• 1 pound whole-wheat penne pasta
• Salt
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, cracked from skin and sliced
• 1 red onion, finely chopped
• 1 head cauliflower, stem removed and chopped
• 1 cup chicken stock
• 4 sprigs fresh rosemary, leaves stripped and finely chopped
• 3/4 cup grated Romano, 3 generous handfuls
• Salt and black pepper

Directions:

Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.

While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.

Serves 4.

Nutrition:

Substitutions:

The cauliflower would make good soup, but just doesn’t work as pasta sauce.

Recipe courtesy of Rachael Ray.

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Ingredients:

• 1 pound green beans, trimmed
• 2 orange slices
• Salt and pepper, to taste

Directions:

In a skillet, bring 1/2-inch water to a boil with green beans and pieces of orange slices. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 3 broccoli stalks (about 1 pound), florets removed, shredded
• 2 medium carrots, shredded
• 1/2 head red cabbage, shredded
• 1 bags (3-ounce) Ramen Noodle, crushed
• 1/4 cup almonds or sunflower seeds
• 1/4 cup canola oil
• 1/4 cup brown or white sugar
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon beef bouillon

Directions:

Place the shredded broccoli, carrots, and cabbage into bowl and toss with the noodles and almonds or sunflower seeds. Whisk together the oil, sugar, vinegar, soy sauce, garlic powder, onion powder, and beef bouillon. Pour dressing over salad and toss to coat. Refrigerate for an hour before serving. If refrigerating overnight, add the ramen noodles and almonds just before serving.

Serves 6.

Nutrition:

Substitutions:

You can use 2 bags of broccoli slaw mix instead of shredding your own vegetables.

Recipe adapted from Paula Deen.

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Ingredients:

• 2 pints cherry tomatoes
  
• 2 tablespoons olive oil
  
• 1/2 teaspoon kosher salt
  
• 1/8 teaspoon freshly ground black pepper 

Directions:

Heat oven to 400. Combine all the ingredients except the in a roasting pan. Roast for 15 minutes, stirring occasionally, until the tomatoes are just bursting.

Serves 4.

Nutrition:

Substitutions:

Alternatively, add 3 garlic cloves and 2 tablespoons balsamic vinegar to the tomatoes. Roast as stated and then drain the liquid into a small sauce pan. Reduce slightly and then toss with roasted tomatoes and 1/4 cup shredded basil.

Recipe courtesy of Real Simple .

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Ingredients:

• 1 large baking potato (1 pound), peeled
• 1 small onion (4 ounces), peeled
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Oil, for frying

Directions:

In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.

In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.

In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed

Makes 12 small pancakes.

Nutrition:

Substitutions:

Lacking cheesecloth, I placed the potatoes between layers of paper towels for 5 minutes.

Recipe courtesy of

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Ingredients:

• 1  pounds eggplant
• 1 tablespoons olive oil
• 2  slices (1/2 in. thick and 4 to 5 in. long) bread
• 3/4  pound  ground lamb
• 1  onion peeled and chopped
• 4 garlic cloves, minced
• 2  cups  tomato sauce
• 1  cup  dry red wine
• 1  teaspoon  dried basil
• 1  teaspoon  dried oregano
• 1/2  teaspoon  salt
• 1/4  teaspoon  pepper
• 4  ounces  ounces feta cheese, crumbled

Directions:

Rinse and dry eggplant; slice crosswise into 1/4-inch-thick rounds, discarding ends. Brush both sides of rounds lightly with oil and place in a single layer on two 12- by 15-inch baking sheets. Bake in a 400° regular or convection oven until browned and tender when pierced, 15 minutes.

Meanwhile, cut or tear bread into 1/2-inch chunks. Put in a food processor or blender and whirl into coarse crumbs; you should have 1 cup.Toss with oil and set aside.

In a large skillet over medium-high heat, stir lamb until crumbled and no longer pink, about 5 minutes. With a slotted spoon, transfer lamb to a bowl. Drain all but 1 teaspoon fat from pan. Add onion and garlic and stir occasionally until onion is limp and mushrooms are browned, about 5 minutes. Add tomato sauce, wine, basil, oregano, salt, pepper, and the browned lamb. Bring to a simmer and cook, stirring often, to blend flavors, about 10 minutes.

Laddle a little sauce over the bottom of a shallow 2- to 3-quart baking dish. Arrange half the eggplant slices in a single layer over the sauce; top with 1/2 of the remaining sauce. Repeat layers of eggplant and sauce mixture. Sprinkle top with bread crumbs and feta cheese.

Bake in a 350° regular or convection oven until browned and bubbling, 20 to 25 minutes.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of My Recipes.

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Ingredients:

• 1 teaspoon olive oil
• 2 shallots, sliced into thin rounds
• 4 cloves garlic, minced
• 1 pound frozen artichokes, thawed
• 2 cups low-sodium chicken broth
• 2 (14.5-ounce) can diced tomatoes
• 4 (6-ounce) halibut or cod fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons minced fresh thyme leaves
• 1 tablespoon freshly squeezed lemon juice

Directions:

In a medium saucepan, heat the olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the chicken broth, and tomatoes with juice. Nestle the fish into the broth and season with salt, pepper, and thyme. Cover and simmer for 15 minutes, or until fish is cooked through. Add lemon juice. Ladle the artichoke and tomato broth into shallow bowls. Top with the halibut. Serve immediately.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Giada DeLaurentiis.

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Ingredients:

• 1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
• 1 ounce (2 tablespoons) unsalted butter
• Heavy pinch kosher salt
• 1 cup good-quality ginger ale
• 1/2 teaspoon chili powder
• 1 tablespoon chopped fresh parsley leaves

Directions:

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

Serves 4.

Nutrition:

Substitutions:

I have made this with the ginger ale, and it turns out perfect. I have also made it with 1 cup of water, 2 tablespoon of honey, and grated ginger. While the carrots still taste great, the liquid doesn’t become a glaze like the ginger ale does.

Recipe courtesy of Alton Brown