Cauliflower “Couscous”

Even Mikey will like this and  your children won’t recognize the ‘veggies’ so it is definitely a “win-win” meal.

 

  • 1 large cauliflower
  • 2 tbsp. olive oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. red chili flakes
  • 1 small onion, finely chopped
  • 1 red bell pepper, cored, seeded and finely diced
  • 1/4 cup raisins
  • 1/4 cup finely diced dried apricots
  • sea salt and fresh black pepper
  • 1 tbsp. sumac powder
  • 1/3 cup chopped pistachios, for garnish
  • 1/2 cup fresh cilantro, chopped, for garnish

Cut the cauliflower in half. Remove the leaves and most of the core. Cut in 1/2 inch slices and place, in batches, into a food processor fitted with a blade. Pulse gently until the texture is similar to rice or couscous.

Heat a large skillet to a medium temperature and add the cumin and red chili flakes. Saute until fragrant (about 5 seconds). Add the onion and sauté until lightly browned. Add the red pepper, raisins, apricots and cauliflower. Season with salt and pepper. Increase the temperature to medium high, turning often until the cauliflower is lightly browned and cooked to the desired texture (about 4 minutes). Sprinkle with pistachios and cilantro. Mix really well and transfer to a warmed serving dish.

 

In a word: yummy!

 

Rice Pudding Your Mama Never Made……

Come on, this is comfort food at it’s best. Next to macaroni and cheese, stews, chili and more. It has been ‘upgraded’ , if you will, to becoming spectacular.

 

  • 3/4 cup golden raisins
  • 1/2 cup spiced rum
  • 1 vanilla bean, split lengthwise
  • 1 cup water
  • 1/2 cup arborio rice
  • 1 tbsp. butter
  • 1  1/2 cups whole milk
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • pinch of salt
  • whipped cream

Put the raisins in a small bowl and pour the rum over them. Cover and let sit for up to 2 hours. Drain off the liquid. (Secret here: soak the raisins in hot water for about 5 minutes and drain, then add the rum)

Scrape the vanilla bean seeds into a small dish and set aside. Combine the water, rice and bean in a heavy saucepan. Bring to a boil then reduce to a simmer cooking covered for about 20 minutes (until the liquid has all been absorbed. Uncover, remove and discard the vanilla bean and let cool down.

Preheat oven to 350 degrees. Grease an 8 cup baking bowl with the butter and set the bowl inside a large roasting pan.

In a large bowl, whisk together the milk, brown sugar, eggs, egg yolk, salt and now the reserved vanilla seeds. Add the cooked rice and stir to mix well. Pour into the baking dish. Put the roasting pan on the oven rack and now add boiling water to halfway up the side of the bowl and baking until the pudding is set in the center and is browning around the edges.

Remove from the roasting pan and let cool for about 15-20 minutes. Serve with a generous dollop of sweetened whipped cream. If you want to add insult to injury….pour a glass of ice wine to complement the pudding.

Yippee! What comfort as this is darn good and you did it.

 

Broccoli Orange Salad

 

 Even Mikey likes this.  My grandaughter (when small) called broccoli ‘trees’.  So this is a nice way to eat the ‘trees’.

Serves 4-6

  • 2 eggs
  •  1/4 cup sugar
  • 1 tsp cornstarch
  • 1 tsp dry mustard
  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 1/2 cup Hellmans mayonnaise
  • 4 cups fresh broccoli florets
  • 1/2 cup golden raisins
  •  8 slices of bacon, cooked crisp and chopped
  • 2 cups thinly slices fresh button mushrooms
  • 1/2 cup toasted pecans
  • 10 oz. can orange slices drained, or
  •  2 blood oranges segmented (if in season)

In a saucepan, whisk the first six ingredients and cook until thickened. Remove from heat and stir in the mayo until smooth.  Cool. Marinate broccoli in dressing for several hours. Add remaining ingredients and toss well.

 Serve with grilled Italian Bread, two servings of warm sunshine, and a bottle or so of wine.  Enjoy!  Bring it on.  Tell me, does this qualify as being “green”?

I know, that’s bad…later