Spiced Cauliflower “Couscous”-Secret Recipe Club

One of the things I love most about Secret Recipe Club is that I get to visit a “sometimes” new-to-me blog and check it out in depth.  I always seem to find a great recipe or idea that makes me slap myself upside the head because I didn’t think of it myself.  Such was certainly the case when I visited Well Dined, a blog written by Sarah.

Sarah originally stated her blog to write restaurant reviews, but it soon morphed in to a food blog with great recipes.  Sarah likes to cook as seasonally and as healthy as she can.  I found two delicious recipes for this holiday season, Bourbon Bacon Whipped Sweet Potatoes with Brown Butter and Sage and Cranberry Custard Pie.  Other recipes on my to-make list are Maple Bourbon Glazed Chicken, Apple Butter Glazed Pork Loin and Snickerdoodle Surprise Cookies.

The recipe that made me do the slap myself upside the head thing mentioned above was Spiced Cauliflower “Couscous.”  What a great idea to chop cauliflower in the food processor until it resembles couscous.  The cauliflower cooks very quickly this way and can be seasoned with almost anything you want.  This is probably going to be my favorite way to cook cauliflower, and I am next going to use the technique to make the cauliflower and use some of the seasoning ideas that Sarah has in this post on cooking with couscous..

In the posted recipe, a middle east spice blend called Za’atar was used.  The only place that I could find this in my medium-sized, northwest town was at a local Greek restaurant that sells a small selection of middle east foods.  I had to purchase a large jar so I probably have enough Za’atar to last my life time, but this will give me incentive to use it in other recipes.  I am thinking of using it on a roast chicken.  If you have a Penzey's Spice store in your town, they have it there or you can get it online in a 1/4 cup amount.

I could not find raw cashews and had to settle for roasted, salted ones, so I left the salt out of the recipe.  I am not a fan of raisins but did go ahead and use them.  I plumped them in a little hot water so they would be softer.  My personal preference would be to use dried apricots, dates or dried cherries or cranberries in place of the raisins.

Unfortunately I have a hubby who will not touch cauliflower no matter how it is prepared so I only made half the recipe.  He doesn’t have any idea what he is missing with this one.  I love it, and I can’t wait to make another variation.  I thought it didn't taste anything like cauliflower, and I think you could serve this and people would have no idea they were eating cauliflower.

 Thanks so much for sharing, Sarah.  Go visit her blog and get some great recipes.

Spiced Cauliflower “Couscous”
From Well Dined and Food 52
1 large cauliflower (about 1 1/2 lbs. of florets)
5 oz. raw cashews (I had to use already roasted so skipped the cashew roasting step.)
5 T. olive oil
4 T. lemon juice
2 T. mined parsley
1/2 t. Za’atar (if you can’t find this, I would try Greek Seasoning)

1/2 t. cumin
1 clove garlic, crushed
1/4 t. finely shredded lemon zest
salt and freshly ground pepper to taste (I left out the salt as the cashews were salted.)

If using raw cashews, Heat a cast iron skillet over medium heat.  Reduce heat to medium low; add the cashews and toast for about about 8 minutes, until lightly golden and gently charred.  Stir frequently to make sure that they do not burn.  Let cool, then cut half of the cashews into smaller pieces.
Break the cauliflower into florets, making sure to leave behind as much of the stem as possible. Chop
the florets into smaller pieces.  Transfer part of the cauliflower into a food processor and pulse until the pieces are finely chopped and resemble couscous.  Be careful not to over-process.  Repeat with remaining cauliflower.
 Heat three tablespoons olive oil over medium heat.  Add the cauliflower to the pan, stir well to coal with the olive oil and cook about 7 minutes, stirring frequently.  Remove the couscous from the heat and let cool.
Add the raisins, cashews, Za’atar, cumin, parsley, garlic, lemon zest, lemon juice and the remaining two tablespoons olive oil.  Season to taste with salt and pepper.  Leave the couscous for about 15 minutes to allow the flavor to combine.  Serve at room temperature.  Serves 4-6.

Think you might want to join the fun.  You can find all the info here.

An InLinkz Link-up

Not That Green Bean Casserole

Mom has been laid to rest with beautiful flowers, wonderful music, and a memorial that truly represented her life here on earth.  Thanks to all of you for your thoughts and prayers during the last week.  I am now back and hope that some of the recipes I post will be enjoyed by others.

Monday is the day that I welcome any new followers and thank those who read my blog.  So welcome and thank you all for taking time in your busy schedules to stop by.  I hope that the information provided here will be useful.

I have many recipes that I want to make and share during this holiday season that do not fit into the themed posting days I had set up, so I am putting them on hiatus until the first of the year.

Here is a recipe using green beans that can also be made with an equivalent amount of other cooked veggies such as broccoli, Brussels sprouts, asparagus, cauliflower, mixed vegetables, carrots, peas, etc.

Practically everyone knows about the famous green bean casserole. You know the one with the green beans, cream of mushroom soup, and French fried onions. Well, I have another offering, and there is not a can of cream soup in sight. If you are not a mushroom fan or just want something a little different, you might give this one a try.

This is a quick, easy, versatile recipe which is easily halved or doubled. It can be made with fresh, frozen, or canned green beans. I usually make this with canned as that is what my husband prefers.  Sometimes I saute some diced red pepper and/or celery in a little butter and add it to the green beans.  I use Worcestershire sauce and garlic pepper in this, but other herbs can be used. It is up to the imagination. I also vary the topping using Panko, dried bread crumbs, different kinds of nuts, cheese, and sometimes even use those French fried onions.

The yield is 6 servings, but if this is part of a dinner like Thanksgiving with many other dishes, this will easily serve 8 or more. There is just my husband and me, so I halve the recipe which is what is in the photo of the casserole below.

The original recipe is from Betty Crocker and appeared in “An Old Fashioned Holiday”, 1990, one of those little cookbooks available at the grocery store.

NOT That Green Bean Casserole
1 lb. fresh green beans, cut up, cooked or 4 c. frozen green beans, cooked, or 2 cans (16 oz. each) cut green beans
1 c. sour cream (can be low fat, do not use fat free)
2 T. flour
1/2 T. Worcestershire Sauce
1 t. garlic/ pepper blend or 1/2 t. garlic powder and 1/2 t. freshly ground black pepper
3/4 t. salt (omit if using canned green beans)
1/4 c. milk
1 T. dried minced onion
1/3 c. panko or dry bread crumbs
1/4 c. chopped almonds
2 T. butter or margarine, melted (I don’t always use this)

In a 1 1/2 qt. greased casserole, mix sour cream, flour, Worcestershire Sauce, garlic/pepper, salt, milk and onion. Add drained green beans and mix until well combined. Combine panko or bread crumbs, almonds, and butter or margarine, if using. Sprinkle over the green beans. Bake at 350 degrees 30 minutes until top is lightly browned. Makes 6 servings.

Linking to:  Melt in Your Mouth Monday

On the Menu Monday

This Week's Cravings

Mangia Monday

Made by You Monday

Cooking from the Blogs-What I Made

I had to work an extra shift this week, so only cooked two nights.  One of those nights I fixed a beef pot pie from the leftover roast I had made on Sunday.  I only cooked one thing from a blog this week, but it sure was a good one.

I have mentioned that I brought three butternut squash home from work, and I wanted to make something from them.  I decided to make Butternut Squash Bake  from The Better Baker because it sounded so good.  I have not cooked with butternut squash much, so greatly appreciated Marsha's directions for cooking it in the microwave.  That made it so quick and easy.  I enjoyed the bake as a side dish at dinner.  Hubby, I think, not quite as much, but then he is not much of a squash eater.  The dish has a wonderful praline type topping made with Rice Krispies and pecans.  What we did both enjoy was eating this cold with some frozen topping on it for a dessert.  So, side dish or dessert, take your pick.  This is a delicious, versatile dish.  I will be making it again.

Cumin Corn

Last Sunday our daughter went to the produce stand and brought us 6 ears of lovely bi-color corn.  We would never eat six ears in one meal, but I cooked all six so that I could do something with the leftovers.  We often just throw the leftover ears in the microwave and heat them, but I am always trying to think of  interesting things to do with side dishes

My hubby has to cut his corn off the cob, so last night I just decided to make something with all the corn cut off the cob.  I happen to like cumin a lot so thus Cumin Corn.  Another spice or herb could be used, but then it wouldn't be Cumin Corn.  Two cups or so of frozen corn could be used in place of the fresh, but there is nothing quite like the subtle crunch of fresh cooked corn cut from the cob and heated in some butter

Cumin Corn

2 ears cooked corn, kernels cut off the cub
2 T. butter
1/2 c. chopped onion
1/3 to 1/2 c. chopped red pepper (could be green if preferred)
1 clove garlic, minced
1/2 t. or more ground cumin

Melt butter in a medium size skillet.  Add onion, red pepper, and garlic.  Cook until vegetables are tender, stirring often.  Add corn kernels and cumin.  Stir well.  Cook until corn is heated through.  Makes about 3 servings.  Recipe is easily doubled.

Cooking with the Journal-Nutty Carrots

 

Here is a quick little side dish recipe that I have used often.  People have liked this who were not particularly fond of carrots.  The slight sweetness, the tang of lemon and the crunch of the nuts usually wins them over.

The original recipe called for carrots cut into matchsticks.  Now I most often use baby carrots and just halve or quarter the larger ones.  If doing match sticks 4-5 cups will be needed.  This is also a good way to dress up canned carrots.  Just drain them, heat and toss with the remaining ingredients.  Two cans of carrots will be needed for the full recipe.  Just halve the glaze ingredients and nuts if using 1 can.

Any kind of nuts can be used.  The original recipe called for walnuts, but I have used almonds, pecans, hazel nuts and even cashews.  Each one provides a slightly different taste.  Do be sure to toast them.

I have altered the original directions and now use the microwave to make the glaze.

Nutty Carrots (originally called Walnut Carrots)
Cooking for Company
Farm Journal Books, 1968

2 lbs. baby carrots
1/2 c. butter or margarine
2 t. honey
2 T. lemon juice
1/4 t. grated lemon peel
1/2 t. salt
1/4 t. freshly ground pepper
1/2 c. coarsely broken nuts

Halve or quarter larger baby carrots so that they are all roughly the same size.  Cook in boiling, salted water just until crisp/tender, about 5 minutes.  Drain well.  Put butter along with honey in a 2-qt. glass measuring cup, cover and microwave at 50% power just until butter is melted, about 2 minutes.  Stir well and add lemon juice, lemon rind, salt, and freshly ground pepper.  Pour over the carrots.  Mix well and toss with walnuts.  Turn into serving dish.  Makes 8 servings.

Linking to Tasty Tuesday

Ingredient Spotlight-Pickled Beets

I wasn’t sure that I would post this recipe.  Pickled Beets seem to be one of those things that people either love or hate.  There is not much in between with them.  However, vinegar came up on Ingredient Spotlight over at Eat at Home, and Pickled Beets were a specialty of my father who made them every year.

My father was my garden fairy.  He loved to garden and freely shared his bounty with the family, friends, and neighbors.  I would get mine: picked, washed, and processed (canned or frozen).  Obviously, I was one spoiled daughter.  My dad died in 1996.  I miss him a lot and am posting this recipe in memory of him.

After Dad died, the recipe he used went missing for several years.  I tried other pickled beet recipes, but they just were not the same.  When my mother had to go into Assisted Living, and we cleaned out her house, the recipe turned up again.   Needless to say, I was thrilled.  It is in a very old Kerr canning booklet.

My daughter still cans fresh beets and uses the original recipe.  I don’t actually can anymore so I  have adapted the recipe to use commercially canned whole beets.   I try to keep the Pickled Beets on hand all the time.  I serve them to my husband and call them a vegetable when I fix a veggie for dinner that he doesn't eat.  This is another strange thing about his likes and dislikes.  He loves Pickled Beets but won't eat beets prepared any other way.  Oh well, I have my strange tastes, too.

Quick Pickled Beets

3 cans (16 oz.) whole baby beets
1/2 c. sugar
1/2 c. vinegar
1/4 t. cloves
1/4 t. allspice
3/4 t. cinnamon

Drain beets, reserving 1/2 c. beet liquid.  Set beets aside.  Combine beet liquid, sugar, vinegar and spices in a large saucepan.  Bring to a boil and simmer until sugar is dissolved.  Add beets to liquid, bring to a boil and boil 10 minutes.  Cool and place in a non-metal, covered container.  Chill 24 to 48 hours before serving.  We prefer to eat these cold.
When beets are about 1/3 gone, beets can be drained, the liquid brought to a boil and 1 more can of drained beets can be added, brought to a boil and boiled 10 min. as above.  Combine this with the previously cooked beets.
Note: since ground spices are used, there will be sediment in the liquid that will settle to the bottom of the container.

Linking to Ingredient Spotlight

Salisbury Steak with “Eat Your Veggies” Gravy

This is an easy and economical dish.  There is a bit of chopping, but if it is done ahead; the dish comes together in less than 30 min.  I chop and cook the vegetables a day or two ahead, and sometimes mix the ground beef and additions the night before.

The Salisbury Steak recipe is my own, and the gravy is one that I have been making since my children were small.  It was a way to get a few more veggies into them.  Now it works with my hubby.  If one has a child (or a husband) that would resist because they saw the veggies, the gravy can be run through a blender to make the veggies “disappear.”   Some sliced fresh mushrooms added to the vegetable mix is very nice if people like them.  Can't get mushrooms past my hubby unless I do the blender thing.

 

Salisbury Steak
1 1/2 lbs. lean ground beef, I use 15 or 20%
1 egg, beaten
1 T. Worcestershire Sauce
1/2 c. dry bread crumbs
1/2 t. garlic powder
1 t. seasoned salt
1/3 c. flour
salt and pepper

Place ground beef in a bowl.  Mix egg and Worcestershire Sauce together.  Mix into ground beef.  Combine bread crumbs, garlic powder and seasoned salt.  Mix gently into ground beef.  Shape into 6 equal size patties, about 4 inches across.  Place flour in a pie pan.  Sprinkle with a little salt and pepper.  Dip patties into flour coating each side.  Set patties aside on a rack or waxed paper.  Use remaining flour in the gravy.  Heat a large skillet until hot.  Add patties and cook over medium heat for 5 minutes.  Turn patties and cook 5 to 8 more minutes until done.  Remove patties and keep warm.  Drain any fat from skillet and reserve 2 T.

“Eat Your Veggies” Gravy
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1/4 of a red pepper, finely chopped
1/2 c. onion finely chopped
1 clove garlic, minced
2 T. butter
2 T. reserved fat from above
remaining flour from above.
1 can (14 oz.) beef broth
1/4 c. water

Melt butter in medium saucepan.  Add vegetables and cook slowly over low heat, stirring often, until they are tender, about 15 minutes.  This may be done a day or two ahead.  Store tightly covered in the refrigerator.  Heat reserved fat in skillet meat was cooked in.   Add flour and cook 1 or 2 minutes.  Stir in beef broth.  Use the 1/4 c. water to rinse beef broth can and add to skillet.   Cook and heat until thickened.  Add vegetables and heat through.  Serve over meat patties and potatoes, rice, or noodles.

Linking to Melt in Your Mouth Monday,
Foodie Wednesday
Cast Party Wednesday
Whisking Wednesday
Ingredient Spotlight

Ingredient Spotlight-Thyme Enough Casserole

This casserole is a nice dish to take to a potluck or other gathering.  It comes from a Chex recipe booklet that was put out when Chex were still made by Ralston Purina.  You can use whatever combination of vegetables that you prefer in this.  It just needs to be around 3 cups.  I usually use frozen mixed vegetables.  You can also use other herbs of your choice.

Thyme Enough Casserole
4 T. butter or margarine
2 1/2 c. Rice or Corn Chex cereal crushed to 1 1/2 c.
1/4 t. dried thyme
1 clove garlic, minced
1 1/2 c. diced celery
1/4 c. finely chopped onion
1/2 t. salt
dash pepper
1/2-1 t. fresh thyme (may use 1/4 to 1/2 t. dried thyme if you don't have fresh)
1 can (10 3/4 oz..) condensed cream of mushroom or chicken soup or 1/3 c. Cream Soup Mix and 1 1/4 c. water.
1/2 c. chicken broth or water
1 1/2 c. cooked sliced carrots (canned, frozen or fresh)
1 1/2 c. cooked cut green beans (canned, frozen or fresh)

Melt butter in large skillet.  Remove 2 T. and combine with Chex and 1/4 t. dried thyme.  Mix thoroughly.  Set aside.
In remaining butter sauté garlic, celery, and onion until celery is tender, stirring often, about 10 minutes.  Add salt, pepper and fresh thyme to taste, soup and water.  Blend well.  Stir in carrots and green beans.  Turn into a greased shallow 1 1/2 qt. baking dish.  Top with reserved Chex mixture.  Bake at 350 degrees for 30 minutes or until bubbly and top is lightly browned.  Makes 6 (3/4 cup) servings.  Can easily be doubled.

I am linking up to Eat at Home's Ingredient Spotlight-Fresh Herbs

Tomorrow:  Skipping through Blogland and Stopping at Figgs and Such

Ingredient Spotlight-Curried Rice and Vegetables

hen I began to choose what recipes I wanted to post for this week's Ingredient Spotlight-half and half/cream, I ended up with three recipes and couldn't decide among them. So there will be two posts today.  One for this recipe and one for two easy dessert sauces, Chocolate and Butterscotch.

This recipe combines rice and vegetables into one side dish.  Although I use peas and carrots, any vegetable of your choice could be used; and it is a good way to use up leftover veggies.  The curry/nutmeg flavor is very subtle and just makes one wonder, "What is that?" I sometimes use chopped, toasted walnuts or crisp bacon bits as a garnish for this. This is my adaptation of a recipe that came from the internet several years ago. You can also add chopped, cooked chicken to make this into a main dish.

2 T. butter
1 bunch green onions (you can use regular onions, about 3/4 c.)
1/3 c. chopped red pepper (omit if you don't like)
1 large clove garlic minced (the garlic was shy and wouldn't get in the photo)
1 c. frozen peas and carrots
T. butter
1 c. rice (I use Calrose)
1/2 t. curry powder
1/8 t. ground nutmeg
1/2 t. salt
1/2 c. half-and-half

Slice the green onions including a couple of inches of the green part. In a saucepan, melt the first tablespoon of butter. Add green onions, red pepper, and minced garlic. Saute' until just tender. Remove from saucepan and set aside. In same saucepan, melt the second tablespoon of butter. Add the rice and cook, stirring often, until rice begins to turn golden. Add required amount of water for the rice you use.  Bring to a boil, turn heat very low and cook rice for 20 minutes. Remove from heat and let stand 5 minutes.  Meanwhile, cook peas and carrots in microwave, drain.  Stir together the green onion mixture, rice, peas and carrots, curry powder, nutmeg, and salt. Mix well. Add half-and-half. Return to heat just to heat mixture through. Makes 4-6 servings.

A tip: If your rice is too firm and all the liquid has been absorbed, add about 1/4 c. hot liquid, cover, and cook until liquid is absorbed.  Repeat if necessary.

I am linking to Eat at Home Ingredient Spotlight