Posted in food around the web, recipes | Tagged holidays, recipes, Thanksgiving | Leave a Comment »
Easy. Simple. ‘Nuf said.

From Willams Sonoma
Carmelized Cauliflower
When you roast cauliflower, it becomes tender and lightly caramelized and has none of the strong cabbagelike odors that usually develop when it is boiled or steamed. Cauliflower is a late-harvest vegetable. Choose snowy white or pale yellow heads free of blemishes.
Ingredients:
1 head cauliflower, about 1 1/2 lb., cored and
cut into florets about 1 inch in diameter
2 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
Directions:
Preheat an oven to 400°F.
Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly.
Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately. Serves 4.
Variation: To make caramelized curried cauliflower, in a small bowl, stir together 2 Tbs. extra-virgin olive oil, 1/2 tsp. kosher salt, 1 tsp. curry powder and 1/4 tsp. cayenne pepper. Drizzle over the cauliflower, toss to coat evenly and roast as directed above. When the cauliflower is done, in a small bowl, stir together 1/2 cup plain yogurt and 1 Tbs. Dijon mustard. Pour over the hot cauliflower and serve immediately.
Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).
Posted in recipes | Tagged vegetables | Leave a Comment »
I was talking to my Mom today and she reminded me of several random recipes I need to document. I won’t take the time to write all the details, but I will add the highlights and come back to it later.
Dallas Corn
A guy I used to know made this dish for dinner one night. I don’t even remember his name any more, but I still remember the corn.
Ingredients – kernel corn, butter, greek seasoning, tarragon, black pepper
Denise’s Shrimp
This is a favorite at parties with crackers and a good filling for a pita sandwich.
Ingredients/ Preparation – Boil the shrimp (already peeled and deveined) in water. Season the water with dried dill, some red pepper flakes, cardomon seeds, and Tony Chachares. After the shrimp is cooked, drain water and remove the cardomon seeds. Cool shrimp in the refrigerator.
Chop the shrimp into small pieces, add fresh chopped dill Add chopped yellow pepper, scallions and mix together. Add dijon mustard – just enough to make it wet and stick together and a little bit of mayo.
Posted in recipes | Tagged recipes, seafood, vegetables | Leave a Comment »
I haven’t perfected my co-worker’s banging chicken salad, but at least I got her to tell me the ingredients! As a chicken salad fan, I have to say, her’s is the best I’ve ever had…including the delicious version at my old job’s cafeteria with grapes and nuts. My first attempt at her recipe doesn’t taste as good as her’s, but I’m working on it! You can’t get any easier than this recipe. I also love that it has added veggies. Definitely good for a snack, a sandwich or a meal.
How do you make your chicken salad?

Amy’s Chicken Salad
2 1/2 to 3 cups cooked chicken (I seasoned with season salt, black pepper, and garlic powder while cooking)
1/2 cup diced celery
3 to 4 tablespoons chopped yellow bell pepper
1/2 cup peas and carrots (buy in can or frozen, thaw before adding)
1/4 to 1/2 cup mayonnaise, or more, to taste
Preparation:
Combine chicken with vegetables and chop in a food processor. Remove to a bowl and add mayonnaise, salt and pepper to taste.
Posted in recipes | Tagged chicken, recipes, salads | 1 Comment »

I am a huge fan of chickpeas and have been wanting to try a chickpea patty recipe for awhile now. I don’t think I’ve gotten it just right, but the flavors are definitely there. My version is below. Any ideas on how to improve it?
Spicy Chickpea Patties
2 15-oz cans chickpeas
1/3 onion chopped, sauteed in olive oil and cooled
pinch cumin
1 tablespoon chopped parsley
garlic and onion powder, to taste (if desired)
pinch freshly ground black pepper
2 to 3 tablespoons vegetable oil
flour
salt, to taste
Drain the chickpeas. In a food processor or blender, process the chickpeas with a little water to loosen. If the puree is dry, add more liquid, a tablespoon at a time, to achieve a smooth, thick paste.
Place the chickpea puree in a mixing bowl and add the remaining ingredients except the oil. Mix well, adding additional water as necessary to make a mixture that keeps its shape. Shape into 8 patties. Dust both sides of each patty in flour (adds a litle crunch when cooked).
In a heavy skillet, heat oil and fry patties until golden brown on each side. Thinner patties will cook in less time.
Posted in recipes | Tagged vegetables, vegetarian | 1 Comment »








