I’m one of those people that doesn’t see a whole lot of point in having lettuce in salads. I mean, I have nothing against lettuce per se, but when there are so many other delicious vegetables, what’s the point? In Caesar salad, I get it. It’s a main component. But when it comes to just regular ol’ green salad, I’d much rather just leave it out. (Is it even considered ‘green’ salad then? I don’t know, but I digress.) Due to my lack of love for this particular leafy green, I came up with this basic tomato and cucumber salad. Throw together my two favourite ingredients from any salad, dress it in basic oil and vinegar, and add some fresh herbs for good measure. The result? A yummy salad without any of that leafy stuff weighing it down.
Ingredients:
1 English cucumber, quartered and cut into bite-size chunks 10 – 15 cherry or grape tomatoes, quartered 1/2 cup fresh parsley, chopped 1/2 cup olive oil 1/4 cup white vinegar 1 tablespoon sugar Salt Pepper
Directions:
1.) Place cucumber, tomatoes, and parsley in a large bowl.
2.) In a separate bowl, or in a mason jar, place olive oil, vinegar, sugar, and salt and pepper. Whisk or shake together, taste, and adjust seasoning if necessary.
3.) Pour dressing over vegetables and stir thoroughly to combine.
Yesterday I gave you a classic recipe for a cucumber and tomato salad, which is always a big hit at our table. But I recently discovered a side dish that might just replace that salad. You take away the oil and the tomatoes and replace it with sugar (just a touch for those that are on a low-sugar diet,) and fresh or dried dill. When I first made this I only had dried dill in the house, but I’m making it again tonight and can’t wait to try it with fresh. I’m betting it’s just going to be that much better!
Ingredients:
1 English cucumber, thinly sliced (preferably with a mandolin if you have one) 1 teaspoon salt 1/2 cup white vinegar 1/4 cup fresh dill, finely chopped 1 1/2 tablespoons sugar 1/2 teaspoon freshly ground black pepper
Directions:
1.) Place cucumber slices in a colander in a clean sink. Sprinkle with salt and toss so that all slices are coated. Allow to stand for 15 minutes, tossing again every few minutes.
2.) Meanwhile, place the vinegar, dill, sugar, and pepper in a large bowl and stir until the sugar dissolves.
3.) Drain cucumbers and pat dry. Add cucumbers to the bowl with the dressing and toss again to thoroughly coat cucumber slices with the dressing.
4.) Place in the refrigerator for at least 15 minutes, but up to two hours to allow all flavours to marry.
If you follow me on Facebook you might remember when I told you last week that experts were now saying that cauliflower is the new kale. I didn’t come up with that all on my own. I watched Bethenny Frankel talk about it on her show, when she had Chef Ilan Hall as her guest. It was him that made that bold revelation, and he brought a few recipes to prove his point – including this Chicken Fried Cauliflower. It sounded like the perfect thing for the low-carb diet I’m trying this month and so I got to work in the kitchen. I couldn’t believe how good it tasted! Even without the gravy it has a delightful buttery taste and of course, is much lighter than the traditional steak dish. I warn you that there is a bit of flour in this recipe, but I wouldn’t worry about it too much. You’re having cauliflower as your main for heaven’s sake! Also, if you’re feeding more than two people with this, you might have to use two heads of cauliflower, to get those steaks just right, but save all those other little flowerets. I have lots more in store for them this week.
Ingredients:
3 thick 1″ slices of cauliflower, taken from the center of the head 2 eggs, lightly beaten 1/2 cup flour, plus 1 tablespoon 2 teaspoons paprika, divided 1 teaspoon cayenne pepper, divided A couple cups of canola oil (enough to have about an inch in your pan) 1 tablespoon butter 2 cups chicken stock Salt Pepper
Directions:
1.) Place the cauliflower slices gently into a large skillet and pour in 1/4 inch of water. When the water comes to a boil, reduce heat to medium-low, cover, and gently steam the cauliflower until it’s just tender when you pierce it with a fork, about 10 minutes. Gingerly take the cauliflower out and place it on a plate, allowing it to cool enough that you can handle it.
2.) Place 1/2 cup of flour in a medium-sized bowl, and the eggs in a separate medium-sized bowl. Season both sides of the cauliflower slices (gently) with salt, paprika, and cayenne pepper.
3.) Empty any remaining water out of the large skillet, wipe dry, and place canola oil into the same skillet. Heat over medium-high heat.
4.) Meanwhile, dip the cauliflower into the egg, coating both sides, and then transfer immediately into the flour mixture.
5.) When all cauliflower slices are coated and oil is hot, place slices gently into the oil and fry on one side for about three minutes. Very gently flip and fry on the other side for another three minutes.
6.) While cauliflower is frying, melt 1 tablespoon of butter in a small saucepan. When melted sprinkle in one teaspoon of paprika and 1/2 teaspoon of paprika. Whisk in one tablespoon of flour and cook for about one minute. Slowly whisk in chicken stock and cook for just a few minutes, until mixture is thickened. Add to gravy salt and pepper to taste.
7.) Plate cauliflower steaks either with gravy drizzled over top, or served on the side.
Yesterday we talked about “ricing” cauliflower – the process of putting florets into a food processor and pulsing it until they began to look just a bit larger than pieces of regular rice. Doing this allows you to take cauliflower to a whole new level, such as turning it into a cauliflower pizza crust. But you can simply keep this “cauliflower rice” and turn it into just that – a rice dish, without a grain of actual rice to be seen. And it’s pretty simple to do.
Ingredients:
2 tablespoons vegetable oil 1/2 red onion, diced 1 cup mushrooms, chopped 1/2 head cauliflower 1 tablespoon freshly grated ginger 2 cloves garlic, minced 1 cup frozen peas 1 egg 2 tablespoons soy sauce Salt Pepper
Directions:
1.) Chop cauliflower into florets and pulse in a food processor to make “rice cauliflower.”
2.) Heat oil in a large skillet over medium heat. When oil is hot, add diced onion and mushrooms and cook, stirring occasionally, until mushrooms just begin to brown, about five minutes. Add the garlic and the ginger and cook for another minute or so.
3.) Add the cauliflower rice and stir to combine. Add frozen peas, stir, and cook for about five minutes. You want the cauliflower to start cooking through, and the peas to become hot.
4.) Spread vegetables all around the sides of the pan, creating a well in the centre. Lightly beat the egg and drop it in this empty centre. Stir the egg, allowing it to scramble fully while keeping it away from the other vegetables as best you can (don’t worry if it mixes in a little bit.)
5.) When the egg is fully cooked, stir into all of the vegetables until all ingredients are fully incorporated.
6.) Add soy sauce and stir again to fully mix. Taste, and then season with salt and pepper accordingly.
Of all the cauliflower recipes I’ve given you this week, this one might be my favourite!
I once watched a Diners, Drive-Ins, and Drives where Guy Fieri interviewed a restaurant owner that made his own tater tots. There was much discussion about how this was a very difficult thing to do, and how it’s next to impossible to get the right taste and the right consistency. I think I’ve found their problem. All those other restaurants have been using potatoes! Silly people, when obviously cauliflower is the only way to get that same delicious taste and texture. This recipe promises just that. Cauliflower that tastes just like tater tots. Finally, an unprocessed, gluten-free way to enjoy those delectable freezer treats. But, really?
I have to tell you, I had no faith that I was going to pull this recipe off. And as I got further into the cooking process, my faith started to lessen. I tasted as I went and yes, they tasted good. But like tater tots? Not really. And I have to say, they’re a heck of a lot of work. But that just goes to prove that you don’t get anything good without trying. Because once these were pulled out of my pan for the final cook and I bit into one, I couldn’t believe it! They tasted just like tater tots! And you know how tots have that slightly chunky texture that you can feel with every bite? These even have that! Yes, they are a lot of work, so just go into it knowing that. And if you don’t have a good pastry bag (like me,) just form the cauliflower mixture into French quenelles using two spoons (I’m hoping to put up a video tutorial on this at some point.) I find that they’re very pretty this way, and do look even more like tater tots.
Okay, so are you ready? Here goes…
Ingredients:
1 medium cauliflower 2 tablespoons heavy cream 2 tablespoons butter 1/3 cup old (sharp) Cheddar cheese 4 egg whites 1 tablespoon of vinegar Salt Pepper About 3 cups canola oil for frying
Directions:
1.) Clean and trim the cauliflower and place the florets into a large saucepan. Add butter and cream, cover pan, and cook for about five minutes, until the cauliflower is just fork-tender.
2.) Add this mixture to a food processor and add Cheddar cheese, salt, and pepper. Pulse just until the cauliflower breaks apart, but not until it’s mushy like a puree. The consistency should look like cooked oatmeal. Transfer mixture to a bowl and refrigerate for at least half an hour.
3.) Meanwhile, beat egg whites until they become frothy. Add vinegar and beat until they form stiff peaks. (This vinegar bit wasn’t in the original recipe, but I’ve never beaten egg whites and not added vinegar or cream of tartar. It seems to take away the eggy tasty, without leaving any taste behind, and that was the case with this recipe too.)
4.) Fold 1/3 of the egg whites into the cauliflower mixture once it’s cooled, and then fold the remaining cauliflower mixture into the rest of the egg whites. Quickly fold the two mixtures together until they are fully combined. Refrigerate again for another half an hour so that the mixture will hold its shape.
5.) Line a baking sheet with parchment paper and preheat oven to 375 degrees Fahrenheit.
6.) When mixture has come out of the refrigerator, place into a piping bag and pipe 2″ lengths onto the baking sheet. Or, do like I did and use two spoons to form the quenelles, gently laying them onto the baking sheet when finished.
7.) Place into the preheated oven and bake for 10 – 12 minutes, until they have dried out some and have puffed up slightly.
8.) Heat 1/4 inch of oil in a large skillet set over medium-high heat. When hot, add cauliflower tots and fry for about 1-2 minutes on each side, until they are golden brown.
9.) Remove from heat as tots are finished baking, and sprinkle immediately with salt.
All week long we’ve been looking at different cauliflower recipes because you know, cauliflower is the new kale. And I think we’ve proven that by shaping, reforming, and revamping cauliflower in many different ways. Today, we do it again with Buffalo Cauliflower. All the great taste of buffalo wings, in a batter that’s gluten-free and much better for you, and without all the fat that comes from those wings. Hey, I’m not saying you have to give up the wings altogether. But if you’re looking for a healthier alternative once in a while, these are a great way to do it.
Ingredients:
1 head of cauliflower 1 cup almond milk 1 cup almond flour 1 teaspoon garlic powder 1 cup hot sauce Salt Pepper
Directions:
1.) Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
2.) Chop the head of cauliflower into florets. In a bowl combine the almond milk, almond flour, garlic powder, salt, and pepper. Mix and allow to sit for a few minutes.
3.) Dip the cauliflower into the almond milk mixture and turn to coat entirely. Remove from the batter and allow excess to drip off. Place on the baking sheet.
4.) Place in the preheated oven and cook for 10-20 minutes, until the cauliflower begins to brown.
5.) Remove from the oven, toss in the hot sauce, and place back in the oven to cook for 8 to 10 minutes.
Bacon really does make everything better. I love cabbage just about any way you cook it, but I know a lot of people that don’t. But if you want to reap all the health benefits it holds, and not be distracted by that taste and texture you just can’t get over, do what many do for Brussels sprouts and fry up some bacon – leaving the cabbage to soak up all that yummy fat and get all salty-like and delicious. My kids aren’t big fans of cabbage either, but they will eat this when it’s the side dish for supper. I myself love cabbage, which is just one thing I love about this recipe. But there’s also the fact that it’s a five-ingredient dish, and that it’s super cheap to make.
Ingredients:
1/2 head of green cabbage, diced 3 slices of bacon, diced 1/2 teaspoon cumin Salt Pepper
Directions:
1.) Place the bacon pieces into a large skillet over medium heat and fry until crisp. Remove from the pan and set on paper towels to drain.
2.) To the hot fat in the pan, add the cabbage pieces and stir to coat the cabbage entirely in the fat. Add the cumin, salt, and pepper, and cook stirring occasionally, until the cabbage becomes softer, 5-7 minutes.
3.) When cabbage has finished cooking, add bacon bits back to the pan, and stir to combine thoroughly.
This might be one of my new favourite recipes, especially for the middle of the day when I want something really tasty, really satisfying, but doesn’t take a long time to make. I’ve seen eggs stuffed into avocados and baked a couple of times, and it’s always been just a little different each time. That’s really the best part about it, is that you can spruce it up however you want, and mix whatever you want into it. If you want to go vegetarian, just leave out the prosciutto (or bacon,) and if you’re craving a full breakfast, sneak a couple of home fries underneath the egg. This is one that can truly go anywhere you want it to. And another beauty of this recipe? Take away the basic salt and pepper (which everyone ALWAYS has in their cupboard anyway,) and it becomes a 5-ingredient dish!
Ingredients:
1 avocado, halved and with the pit removed Zest and juice of one lime 2 eggs 2 slices prosciutto, thinly sliced 2 tablespoons fresh basil, thinly sliced Salt Pepper
Directions:
1.) Preheat the oven to 450 degrees Fahrenheit. Zest and juice the lime into the same bowl.
2.) Remove the pit from the avocado and with a spoon, scoop out a bit more of the flesh so there is room for the egg to nest inside of it. Brush the zest/juice mixture entirely over the surface of the avocado. Carefully break one egg into each avocado, and season with salt and pepper. Carefully place the prosciutto slices over the egg, being sure not to break the yolk. Place in the preheated oven and bake for about 12 minutes, until the egg has set to your liking.
3.) Remove from oven and sprinkle with fresh basil. Drizzle with more of the zest/juice mixture if desired.
Being a type of fish that I know will always be good for me and will never cause me to break out in an allergic reaction, I love tuna. But still, I overlook it far too often. This dish however, is one that I’ve been making for years and one that not only looks cute, but also really packs a punch. Not only is it super flavourful, but just one portion of these (in the serving size you see above anyway,) will really fill you up. And another bonus? You get to have all the goodness of tuna, without all that white bread.
Ingredients:
1 can tuna, drained and separated into flakes 1 English cucumber Juice of 1 lemon 1 stalk of celery, very finely diced 1/4 red onion, very finely diced 1/2 cup mayonnaise 1 tablespoon dried dill Salt Pepper 1 tablespoon fresh basil, parsley, or dill, chopped (optional)
Directions:
1.) Slice cucumber, lengthwise, evenly down the centre. Using a spoon, scrape out all the seeds.
2.) In a small bowl combine the tuna, lemon juice, celery, red onion, dried dill, mayonnaise, and salt and pepper. Go very easy on the salt, taste, and add more if needed. I find it’s way too easy to over-salt tuna, which can really ruin the dish. Stir all ingredients together until they’re fully combined, and then scoop evenly into the hollowed-out cucumber. Cut into individual serving sizes and store in the fridge for about an hour. You don’t really have to store it in the fridge if you need the boats right away, but I find letting them chill makes the tuna taste a lot better, and gives all the flavours a chance to marry. Just before serving, sprinkle the fresh herb over top.
You can have granola, or you can spend a few minutes squishing it all down into a casserole dish, let it sit in the fridge overnight, and have granola bars. I prefer the latter, and just to keep everyone on their toes (and to comply with the peanut-free zone at the school,) I use a few different ingredients when my granola is going to be in bar form.
Ingredients:
2 cups old fashioned rolled oats 1/2 cup sweetened coconut 1/3 cup honey 1/4 cup butter 1/4 cup brown sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1/2 cup dried cranberries 1/2 cup raisins 1/2 cup chocolate chips, divided
Directions:
1.) Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and spread oats and coconut evenly out onto the paper. When the oven is preheated, place oat mixture inside and toast for 5 minutes. Remove from oven, give everything a stir, and place back in for another 3 minutes. When done, remove to a bowl and allow to cool for 5 minutes.
2.) Meanwhile, combine the honey, butter, brown sugar, vanilla extract, and salt in a small saucepan on the stove. Warm over medium heat while stirring constantly, until the butter has melted and the sugar has fully dissolved.
3.) Remove honey and butter mixture from the stove and allow to cool very slightly. Line an 8″x 8″ x 2″ casserole or baking dish with parchment paper, allowing it to come up the sides.
4.) Pour the honey and butter mixture into the bowl with the oats and coconut and stir to fully combine. Add 1/2 of the chocolate chips and stir again. Don’t worry if they melt, this will help them to act as glue when the bars are cooling and forming. Add cranberries and raisins and transfer oat mixture to the dish lined with parchment.
5.) Lightly dampen the palms of your hands and for one full minute, press the oat mixture into the dish. Do this until it’s all spread evenly, and then continue to press and push on the mixture to further solidify it. The longer you push and spread the oat mixture, the firmer and more bar-like it will be when you remove it from the fridge.
6.) Sprinkle the remaining chocolate chips on top and using a rubber spatula, push them into the top. They will likely melt and form a thin chocolate glaze on top.
7.) Place bars in the fridge and allow them to set for at least two hours (preferably overnight,) before cutting them into bars and serving.
