Yum!

Delish.com

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).

I love websites that give you a percentage of your purchase costs back when you buy online. Since I’m so nice (lol), I’m sharing one of my favorites…these days THE favorite site I use. Nothing like getting a check in the mail for something you had to buy anyway. One of my favorite rebates is from shopping at drugstore.com.

Shopping online saves me a trip to the store and pays me back. Here’s the link. Enter my email address as your referal: angeladenise22 at gmail.com (Thanks!)

I plan on using my rebates to pad my travel savings account. One day I just might end up paying for all my vacation treats from my rebates!

I have to admit, I’ve always been afraid of cottage cheese. Lumpy, wet, and mysterious, it just never seemed like a bunch of curds could taste all that good.

In my quest to eat better than I ever have before and to be fit, healthy, and strong, I ran across the weirdness that is cottage cheese in an article on 30 Foods that Fight Fat.  Since I am fighting to make a complete lifestyle change, and cottage cheese seems to be a favorite of the skinny people, I figured it was time to give it a try.

First I tasted a little bit and was surprised to discover that cottage cheese isn’t half bad.  It’s a little salty, but overall, it just tastes like cheese.  Now I see why people use it as a snack.  If you’re a salt lover, I can easily see cottage cheese being apart of a great dip or spread.  High in protein, it’s a favorite of bodybuilders and those trying to lose weight.  It’s hard to believe, but it’s good for you and tastes pretty good.

My first recipe with cottage cheese is below.  I’ll definitely be experimenting with it more. 

What’s your favorite smoothie combo?

Thick & Creamy Fruit Smoothie On the Fly

Make this smoothie with any of the following ingredients you have on hand!

1//2 – 1 banana

non-fat vanilla yogurt (required)

frozen fruit (mango, strawberries, mixed fruit recommended)(required)

2 teaspoons of cottage cheese to every cup of yogurt (required for extra protein)

splash of orange juice

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.

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.

Breakfast: oatmeal, blueberries

Snacks: nectarine, strawberry pu-erh tea, granola, banana

Lunch: sliced chicken sandwich on whole grain, 2% cheese, broccoli salad

Dinner: Shrimp in Mediterranean sauce (from Central Market), brown rice, greens

My mom always talks about how hard it is for her to plan a meal, so I’m always emailing her my daily meal plans. Since this blog is my personal recipe book, I figured why not document meal plans too.

Welcome a new series – Meal Plans! If you have a meal plan or menu that was a home run with your family or friends, please share! Post them in the comments of any post and I’ll add them as a part of the series.

Cumin is my new favorite spice.

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.