Posts tagged ‘side’

February 6, 2012

Food: Twice Baked Sweet Potato with Curry and Almonds.

If you make this, you will thank me.

I’m snacking on almonds a lot lately and adding them to the top of these sweet potatoes did the trick. It was the prefect consistency.

Silky sweet potato, salty cheese, spicy cilantro and crunchy almonds. I tried to use a lot of ‘y’s’ in that sentence.

These potatoes were large and long. I had one for lunch the other day and I’m going to have the other for lunch today.

 

 

Twice Baked Sweet Potato with Curry and Almonds

Makes enough for 2 portions, 1/2 potato each

Ingredient:

  • 1 sweet potato
  • 1/2 cup plain yogurt (Greek works best)
  • 1 teaspoon medium Yellow Curry powder
  • 1 teaspoon Tikka Masala
  • 1 tablespoon Cilantro, roughly chopped
  • 1/4 cup Parmesan cheese, finely grated
  • 1 pinch Kosher Salt
  • 1 pinch freshly ground black pepper
  • few drops Sriracha
  • 6-8 whole almonds, rough chopped

Method:

1. Bake/Roast whole sweet potato in oven at 375 degrees for 45 minutes or until tender to the touch. Remove and let cool.

2. Once cool enough to handle, cut in half. Remove center of potato and place in bowl. Be careful to not rip the skin (it is helpful to leave some of the ‘meat’ inside to keep the sides/skins in tack).

3. Combine all ingredients together. Add mixture back into each potato skin. Sprinkle chopped almonds on top. Bake for 10-15 minutes or until center of mixture is warm/hot and almonds are toasted. Eat while it is warm.

 

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January 27, 2012

Food: Roasted Cauliflower with Spiced Coconut Milk.

Do you like Cauliflower?

Cauliflower steaks are all over the food blog world right now. In an effort to be apart of the cool crowd, I made these. My take..and of course since my current obsession involves curry (and cilantro), I had to add some to this.

Cutting the cauliflower head into ‘steak’ gives this dish more of a meaty consistency…you need a knife.

The caramelization (whoa, that’s a long word) that comes from roasting makes fireworks in your mouth. The depth of flavor that is brings to the cauliflower – that can be somewhat bland – is bland no more!

Love this picture. Look at the detail!

Roasted Cauliflower with Spiced Coconut Milk

Enough for 2 heafy portions.

Ingredients:

  • Olive Oil
  • 1 Cauliflower head
  • 1/2 can coconut milk
  • 1 heaping teaspoon ground Garam Masala
  • 1/2 teaspoon cumin
  • 1 squirt of Sriracha
  • pinch of each salt and pepper
  • 1 large pinch of freshly chopped parsley

Method:

Preheat oven to 400 degrees. Olive oil a sheet pan with sides.

1. Cut the end with the leafs off of cauliflower head. Cut into ‘steaks’, approximately 1 inch thick. Place on prepared sheet pan. Put in oven for 18 minutes – or until browned on the bottom.

2. Meanwhile, prepare the sauce. Combine the remaining ingredients (not parsley), in a small saute pan. Whisk to combine over medium-low heat. Once a slow simmer begins and it is heated through, turn heat off. Place cauliflower steaks in pan, one at a time. Flip over to coat each side with the sauce. Repeat until all steaks are coating, adding the steaks to a serving plate.

3. Top with parsley and remaining sauce. Eat right away!

January 12, 2012

Food: Cauliflower Gratin.

I am going to tell you something.

Actually I am going to tell you what to do.

Make this. Tonight. This weekend. Whenever, just make it soon.

You will thank me.

Check out that gruyere and swiss. Party time!

Bread crumbs make it even better. There aren’t essential but necessary.

Cauliflower Gratin

Adapted from Food Everyday, Fresh Flavor Fast.

Serves 4

Ingredients:

  • 3 slices bread, torn into large pieces
  • 2 tablespoons grated parmesan cheese
  • 2 teaspoons dried thyme
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1 head cauliflower, trimmed and cut into small florets
  • Kosher Salt and freshly ground Black Pepper
  • 1/2 cup grated Gruyere cheese
  • 1/2 cup grated swiss cheese

Method:

Preheat oven to 350 degrees.

1. In a food processor, pulse bread and parmesan until coarse crumbs form. Add dried thyme and 1/2 handful of cheese mixture. Mix with hands.

2. In large saucepan, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Gradually whisk in milk.

3. Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until cauliflower is starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere and Swiss cheese.

4. Transfer mixture to a 2 quart baking dish or individual ramekins. Sprinkle evenly with bread crumb mixture. Cover with aluminum foil; bake until cauliflower is just tender hen pierced with a knife. Remove foil, and continue to bake until bread crumbs are golden brown – about 20 minutes more. Serve hot!

 

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