Cauliflower Steaks

cauliflower

It’s a well known fact that fresh is always better than frozen products. When it comes to vegetables though, the shelf life for them being fresh and kept in the fridge goes faster than I can keep up with in my back and forth work schedule.

During the slow winter months, also knows as our off season at the Country Club, I try to use this free time to do a lot more cooking at home. The only thing I wish this side of Cleveland would offer is more farmers markets. I would much rather spend my money there than at the grocery store any day. Even though I’m doing a lot more cooking at home, I’m still watching how much produce I bring home. I can only use up so much of it at one time during the week. Like I said, fresh vegetable always seem to wilt or rot on me before I get to using them.

I’ve always had a liking for cauliflower, raw or cooked didn’t matter to me. A fellow co-worker mentioned how she will make roasted cauliflower for her 2 little kids at home. She roasts it in the over with oil, salt and pepper and then sprinkles loads of Parmesan cheese and tops it with fresh made pesto, she really talked the roasted cauliflower recipe up. I figured if 2 kids under the age of 6 will eat it, it’s gotta be good. Usually I steam cauliflower so I was ready to try something different with roasting it. I took the basic ingredients: salt, pepper, and EVOO and added a few more spices to it to really make the flavor pop. The recipe makes the best entree, or side dish, you choose.

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Prep Time: 10 Minutes

Total Time: 25 Minutes

Mise en Place:

  • 1 Head of Cauliflower, stem & leaves removed, cut (You will get 3 steaks out of 1 head)
  • 1/2 Cup EVOO
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Paprika
  • 1 Teaspoon Italian Seasoning Blend
  • S&P, TT

Method of Prep:

  • Heat Oven to 350
  • Once cauliflower is cut, place on a sheet tray
  • In a small bowl mix together EVOO & seasonings
  • Using a pastry brush, brush oil over the front and back of cauliflower, brush along the tops and sides as well. Season with S&P.
  • Place in the oven and roast for 10 Minutes. Turn over and place back in the oven for an additional 15 minutes or until tops of cauliflower are golden brown.
  • Enjoy!
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Juicing!

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I disappeared for a wee bit and am slowly getting back into the blogging life I kind of once had. I left Florida and headed back north to my home state of Ohio with my fiance to start a new job and begin planning for our wedding next September. Since I’ve been back I’ve been on a huge juice kick partially for the reason that my dad bought a really nice juicer a few years ago and it still hadn’t been used. I figured it was time to put that baby into action.

I’ve always enjoyed fresh made juices but rarely get the chance to make them from home. I usually go to a local juice bar and purchase one a few days out of the week or make one first thing in the morning at work. Juicing can be expensive which is why many folks don’t get into the habit of doing it at home. When I was living in FL the farmers markets didn’t have the best produce (depending of the time of year) and purchasing bulk amounts of vegetables from Publix became too expensive causing me to not be able to juice regularly at home. Back in my home city of Cleveland, OH I live near a large market in downtown called the Westside Market. This market is filled with a ton of local meat, produce, pastry, and seafood purveyors that sell food for cheap. I go there to get all of my juicing materials for $20. That may seem like a lot of money to be spending on just fruit and vegetables alone, but that amount will last me about a week giving me up to 3 8 ounce glasses of juice a day…I’d say i’m getting pretty decent bang for my buck.

There’s a few reasons why I think you should juice:

1.) Juicing helps you absorb all the nutrients from the vegetables.

2.) Juicing allows you to consume an optimal amount of vegetables in an efficient manner.

3.) You can add a wider variety of vegetables in your diet (vegetables you wouldn’t eat whole).

If you’re new to juicing, you can find a mid range priced juicer ($60) that will work well to start with. There’s a lot to read about juicing that I’m not going to explain here in this post, just know that when you juice, its recommended that you drink your juice right away and don’t save it due to the bacteria and e-coli you could contribute causing food poisoning. It’s important to thoroughly wash your vegetables or fruit well with water and even give them a quick scrub to remove any possible pesticides or dirt (unless your juicing with organic vegetables then just rinse them). Its not necessary to peel the vegetables but I have seen people do it, I guess it’s just a preference?Β  I recommend you do some reading or research on juicing if you haven’t done it before to know more about health benefits and nutrition if you are concerned. There is a multitude of benefits and many people have their reasons on why they choose to juice or not (cost of juicing, fiber removal from the vegetables, etc) I personally love to juice because I can choose to put whatever I want in my juice to make it taste good, I get a good yield out of the juice I do make and to me it’s cheaper to spend $20 on fresh produce than go somewhere 7 days a week and spend $6 on one 16 ounce juice.

If you enjoy fresh squeezed juice here a few delicious recipes I came up with over the last few weeks that are good to start with if you are new. If you don’t have a juicer, you can use a high speed blender such as a vita mix. Just be sure to strain your juice through a fine mesh strainer, unless you enjoy pulp then enjoy as is!

 

Juicing is Gluten free/Vegan/Refined Sugar free/Dairy Free!!

 

Sweet Green:

Mise en Place:

-1 Small bunch Kale, washed

-1/2 Cucumber

-1 Each Apple, cored

-2 Stalks Celery, washed

 

Method of Prep: See below

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Feel the Beet:

Mise en Place:

-3 Each Beets, trimmed, scrubbed and washed

-1 Large Carrot, scrubbed and washed

-2 Handfuls Spinach, rinsed

-1/2 Lemon

-1/2 Cucumber

 

Method of Prep: See Below

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The West side:

Mise en Place:

-1 Carrot, scrubbed and washed

-1/2 Cucumber

-1 small chunk Ginger, peeled

-1 Apple, cored and scrubbed

-1/2 Lemon

-1 Small bunch Kale

 

Method of Prep: See Below

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Westlake Demon:

Mise en Place:

-1 Stick Celery, washed

-1/2 Carrot, scrubbed and washed

-Small bunch Kale, rinsed

-1/2 Cucumber

-Small bunch Spinach, rinsed

-1 Apple, cored

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Method of Prep (All juices):

-Using a juicer, turn on and slowly add in whole vegetables one at a time. Push down using the stick attachment if needed.

-Once all the vegetables are turned into juice, pour juice over ice and shake up or stir, whichever is easier for you.

-Pour juice into desired drinking glass and serve immediately.

Enjoy!

 

Summer Rolls

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I have a huge desire for Asian food. I would much rather go to the local oriental market and grab all the necessities I need to fix a fabulous meal than go out to a Chinese or Thai restaurant and get it made for me. One of my preferred choices when it comes to Asian cuisine is summer rolls. They are so fresh and full of crisp flavor from seasonal vegetables and herbs. Super simple to make and inexpensive. These rolls are perfect for a hot summer day, however, because its only January, I find them a perfect match with some curry!

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Active Time: 10 Minutes

Total Time: 25 Minutes

Yield: 6 Summer Rolls

 

Mise en Place:

-6 Spring roll wrappers

-1/2 Yellow onion, julienne thin

-1 Red Pepper, julienne

-1 Carrot, peeled, julienned

-1/2 Mango, peeled, julienne

-6 Basil Leaves

-12 Cilantro Leaves

-1 Cup Rice, cooked

Additional Tools:

-1 large bowl of water

Method of Prep:

-Place 1 spring roll wrapper in water and soak for about 20 seconds until soft.

-Carefully place wrapper on the counter (Paper tears easily once wet, use care when moving around to avoid tearing paper.)

-Place 1 small handful of rice on the bottom of the wrapper. (leaving about 1/2 inch room at the bottom for wrapping)

-Press rice down and begin to lay vegetables on top. garnish with herbs.

-Roll the bottom up to cover the rice. Fold both sides in and then continue to roll tightly until sealed shut.

-Repeat the above steps until finished.

-Dip in sauce of choice

Enjoy!

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Sauce Recommendation(s):

-Mae Ploy (A sweet chili sauce that can be found in all oriental markets or in the Asian (international)Β  section of your supermarket or walmart)

-Hoisin (Garnish with 1 tablespoon of chopped peanuts and 1 teaspoon of chopped cilantro) Can also be found in the international isle.