Cauliflower Curry

summer bulgur-heirloom tomato salad
So today while I probably should’ve been studying for the midterm I just realized is coming up next week, I decided to spend some time making curry. It’s not as time consuming, difficult or ingredient intensive as most people assume but it is definitely something that takes a little time and planning. Curry is great with different veggies, especially cruciferous ones like broccoli and cauliflower.

  • 1 head cauliflower
  • yellow curry powder
  • 2 tsp cinnamon
  • 1 can coconut milk
  • 1/2 cup chicken broth
  • pickled jalapenos
  • 10 green beans
  • 1 red onion
  • 3 cloves garlic
  • coconut oil
  • 2 roma tomatoes
  1. over medium high heat, melt 2 tbsp coconut oil in a pot, dice onion and add along with 2 tbsp of the curry powder, once coconut oil is melted
  2. cut cauliflower into bite sized pieces and add to the pot with the chicken broth, reserve 2 cups of the cauliflower bits
  3. add coconut milk slowly, stirring as you go
  4. add another tbsp curry powder and 1 tsp cinnamon then cover and let cook for 10 minutes
  5. cut tips off of green beans and cut in 2 inch pieces, add to the pot
  6. cut tomatoes in bite sized pieces and add to the pot along with the pickled jalapenos (slice if need be)
  7. in a saute pan, heat 1 tbsp coconut oil on medium low heat and mince garlic
  8. once coconut oil is melted, add garlic
  9. after 2 minutes add the reserved 2 cups of cauliflower
  10. take a couple spoonfuls of the curry coconut milk sauce and spoon it over the cauliflower along with 1 tsp cinnamon.

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

(Mostly) Vegetarian Fall Stew

summer bulgur-heirloom tomato saladThere’s nothing like warm soup during these cold months and there is so much good seasonal produce to use. Another plus of slow-cooking a soup like this, is it makes your house smell really nice and cozy.

  • 1 small sweet potato
  • 2 small yellow onions
  • 1 large fuji apple
  • 2 cloves of garlic
  • 1 celery
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • salt n pepper
  • 2 sprigs rosemary
  • 1 sprig each sage and thyme
  • 1 pat butter
  • 3 cups chicken broth
  • 2 cups water
  • 1 can canellini beans
  • 5 small carrots
  • 1 bunch kale
  1. slice onions and mince garlic
  2. add butter to large pot, add onions, garlic, spices and herbs to pot
  3. let cook at medium low heat until onions start turning opaque
  4. peel carrots and sweet potato, then slice them along with the celery and apple, into smaller-than-bite-size pieces
  5. add these fruits and veggies to the pot and add the chicken broth and water
  6. drain canellini beans and add them to the pot
  7. cover and let cook on medium low heat for 5 hours, the longer it cooks the more flavorful it will be
  8. clean and slice kale away from the stem and add to the pot
  9. continue cooking until kale begins to wilt, serve with hearty bread, with some garlic and melted cheese perhaps

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Stuffed Delicata Squash

    • 2 delicata squashes
    • 1 cup walnuts
    • 1/2 cup sage
    • 1 egg
    • 1/4 cup chicken broth
    • 1/2 cup asiago
    • 2 cloves garlic
    • 1/4 cup Caramelized Shallots and Apples
    • 2 tbsp olive oil
    • salt n peppa
    1. pre-heat oven to 350°F
    2. mince garlic, grate or shred asiago and chop the walnuts and sage
    3. cut squashes in half and spoon out seeds and insides
    4. lay them skin side down and brush with olive oil and sprinkle with salt and pepper
    5. in a mixing bowl, mix walnuts, garlic, sage, egg, chicken broth and caramelized onions and apples
    6. fill the squashes with the mixture then bake for 20 minutes or until starting to turn golden
    7. sprinkle asiago on top and put under broiler for 5 more minutes or until cheese is completely melted and starting to crisp

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Eggplant Caponata

  • 3 small eggplants or 1 large
  • 3 tbsp evoo
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1/4 cup capers
  • 1/4 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup cherry or grape tomatoes
  • a few grinds black pepper
  • 1 tsp salt
  • 3 sprigs rosemary
  • 2 tbsp basil

  1. heat olive oil over medium heat on the stove in a fairly large pan
  2. add the minced garlic and diced onion
  3. dice eggplants into 1 cm cubes and add to pan once onion starts turning opaque
  4. add red wine vinegar
  5. once eggplant starts to soften, add whole tomatoes and the balsamic vinegar
  6. chop rosemary and add to pan
  7. once tomatoes start to split and eggplant is softened, take pan off heat and stir in capers
  8. season with salt and pepper to taste
  9. sprinkle with basil to serve

great on Sunflower Seed Rosemary Crackers, if I do say so myself

© 2014, domenicadreamsofcalamari. All rights reserved.

Related Posts Plugin for WordPress, Blogger...