Rita's Curried Cauliflower

This is my favorite (for now, anyway:)) version of curried cauliflower.  My husband's aunt made it for us before we left Nepal and shared her recipe.  It's the hint of the cinnamon that does it for me.  Be a little patient and cook on low - that's how you get the touch of cinnamon (without it overwhelming the dish).  Quick, easy, and full of flavor.  My kind of veggie!

Ingredients:

• Fat of choice
• 1 head cauliflower, cut into florets
• 2" stick of cinnamon
• 1 bay leaf
• 1/2" piece of ginger, grated or mashed into a paste
• 1/4 tsp cumin powder (you can use a little more, but it's not my favorite spice)
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• salt, to taste

Directions:

1. Heat fat over medium heat.
2. Add cinnamon and bay leaf and lightly fry for a minute or two.
3. Add in the cauliflower and ginger.
4. Mix spices with a little water (maybe about 1/4 cup) and add to the pan.
5. Turn heat down to low and cook, covered, until cauliflower is done.
6. Remove bay leaf and cinnamon and serve warm.

Quick and Easy Pear Nutmeal

Personally, I could eat meat (or eggs) and veggies everyday for breakfast and be happy.  Not so much for the family.  Sometimes I make them pancakes or muffins, but this is a nice once-in-awhile breakfast reminiscent of oatmeal from breakfasts past.  I'm not the first person to come up with "nutmeal", but this is my take (see Fauxtmeal, No-atmeal, and Nutty Hot Cereal [where I adapted my recipe] for other variations).  Fast and easy, you can whip this up in no time for a quick and hearty breakfast.  Makes about 2 cups; recipe can easily be multiplied (or reduced).

Ingredients:

• 1 cup of nuts (I like macadamia and pecans, but about any nuts you have on hand will work)
• 1 1/2 pears, cut into large chunks (almost any seasonal fruit will work here)
• 2 eggs (preferably from pastured chickens)
• 1 cup coconut milk (I use full-fat canned coconut milk, make sure to get the kind without the "gunk")
• 1 Tbs cinnamon powder
• 1 tsp vanilla extract

Directions:

1. Place all ingredients in a food processor and mix until desired consistency is reached.
2. Pour into a saucepan and heat over medium heat until hot and bubbly.
3. Serve and enjoy.

Spicy Daikon Radish Salad (Daikon Achar)

Daikon is another pretty new vegetable for me.  I don't know if it's always been available in the stores (I suspect it has, at least for a long time, and I just walked right by it since I didn't know what it was).  I ruined it the first time I made it:)  The next time, I tried the Latke recipe by Marks Daily Apple.  Now, I'm hooked!  My mother-in-law was kind enough to introduce me one Nepali way of making the radish.  Quick, easy, and spicy.  Tastes even better if you are able to make it ahead or the next day.  This was made for a party held for my husband and myself while here in Nepal.  We bought the daikon down the street from a local vendor.  Enjoy!

Ingredients:

• 3 Daikon radishes, peeled
• 2 carrots, peeled
• 1 tsp salt
• 1 small red onion
•  5 Tbs ground sesame seeds
• 1 tsp fresh ginger root, peeled
• 1-2 Tbs red pepper flakes, or to taste
• Fat of choice, to fry fenugreek (traditionally, you would use mustard oil)
• 1 tsp fenugreek
• 1/4 tsp turmeric powder

Directions:

1. Shred daikon and carrots (the food processor makes quick work out of this, or you can use a hand shredder).  Place in a large bowl and add salt.  Mix together and then let sit for awhile (you could finish preparing dinner while this sits).  The salt helps release the excess water.
2. Squeeze out the water (you could use a dishtowl or I like to use my salad spinner or you can use your hands).
3. Dice red onion and ginger.  Add to the daikon/carrot mixture.
4. Heat a frying pan over medium-high heat (dry).  Lightly roast sesame seeds and add to the salad.
5. Add 1-2 Tbs red pepper flakes (2 Tbs if you like a good amount of spice).
6. Heat a little oil in a small frying pan (you want an oil that can handle high heat).  Add fenugreek and fry until black (it starts out a light brown).
7. Once the fenugreek has turned black. remove the pan from the heat and then add in the turmeric powder.  Stir together and add to salad mixture.
8. Stir well.  It's now ready to serve or you can put in the refrigerator for use later.

Part of Real Food Wednesday, Fight Back Friday, and Pennywise Platter.

Apple Cranberry Crumble (Pie)

I started out intending to make a pie.  But, I got a little careless with the crust and it turned out more like a crumble.  I'm sure you could make a pie with no problem:)  In either case, it turned out fantastic -- sweet & tart, with a nice buttery crunch.

Ingredients:

• 1 1/2 cups soaked macadamia nuts
• 4 Tbs ghee (or coconut oil)
• 1 1/4 cup coconut milk (get the kind with no added "junk")
• 1/2 cup frozen apple juice concentrate (get the kind with no added sugar -- 100% apple juice)
• 1 tsp cinnamon
• 1/4 tsp freshly grated ginger
• 1/4 to 1/2 cup fresh cranberries (I used 1/2 cup)
• 4-5 small/medium apples, peeled, cored, and sliced

Directions:

1. Preheat oven to 350 degrees F.
2. In a food processor, blend nuts until they make a meal or flour consistency.
3. Mix with ghee (or coconut oil) and mash into the bottom of a pie plate.
4. Bake for about 10 minutes (you want the nuts to brown, but not burn).
5. In a saucepan large enough to fit the apple filling, combine coconut milk, apple juice concentrate, cinnamon, ginger, and cranberries.  Bring to a boil, then reduce heat to a simmer and cook until cranberries begin to break down.
6. Add apples and coat in liquid mixture.
7. Add to baked pie crust, then bake for another 30-40 minutes, watching to make sure your apples don't burn.

Part of Real Food Wednesday and Pennywise Platter.

Sweet & Savory Celery Root Hash

Three months ago, I didn't know what celery root was.  The first time I saw it, I didn't want anything to do with it.  Even though I've acquired a love of a lot of new veggies, including Brussels sprouts, spinach, collards, and okra, celery is still one veggie that I don't really like.  Aside from not really liking celery, I was a little, well, turned off by celery root's ugly appearance.  The first time I tried celery root was with this Ugly Duckling Salad (which is totally awesome, by the way).  Amazingly enough, after I tried it, I decided celery root is pretty good -- a lot more mild than celery -- kind of a mix between celery and potato. If you haven't given it a try, you should.  After that recipe, I got brave and decided to try my own creation.  This makes a great dinner or breakfast (I had it with over-easy eggs the next morning). 

Ingredients:

• 4 oz prosciutto (you could sub bacon) 
• 1/2 - 1 Tbs ghee or other fat of choice (coconut oil might be really good)
• 1 celery root, peeled and diced
• 1 small apple (I used a Honeycrisp), washed and diced

Directions:

1. Start by browning prosciutto until it has begun to render its fat, but is not yet crispy (mine didn't have a lot of fat).
2. Add ghee (if yours has sufficient fat, you can skip this step...or if you use bacon, you won't need ghee as well).
3. Add diced celery root and cook for about 10 minutes.
4. Add apple.
5. Cook until prosciutto is crisp and celery root and apples are tender.
6. Serve and enjoy.

Part of Real Food Wednesday and Pennywise Platter.

Buffalo Beef Chili

I'm a big fan of Frank's red hot sauce.  I use it on chicken, beef, pretty much whatever (I know, call me weird!).  When I stumbled across this recipe from Rachel Ray for Buffalo Chicken Chili, I just knew I had to try it!  Problem was, I didn't have several of the ingredients (chicken, tomato sauce).  So, here's my adaptation.  If I would have had other veggies in my fridge (bell peppers, etc.), they would have also gone in the mix. (Not my finest hour as a photographer, sorry:).)

Ingredients:

• 2 Tbs ghee (I think I could have used a little less and been as happy)
• 2 pounds ground beef
• 1 carrot, peeled and diced
• 1 large onion, chopped
• 3 ribs celery, chopped
• 5 large cloves garlic, diced
• 1 Tbs paprika
• 1 bay leaf
• 2 cups chicken (or beef) stock
• 1/4 to 1/2 cup hot sauce (I used 1/2 cup Frank's Red Hot Sauce)
• 1 15-oz can diced tomatoes & green chile (I used Muir Glen)
• 2 Tbs tomato paste (as a thickener)
• Salt and pepper (if needed)

Directions:

1. Place large pot over medium-high heat and add ghee.
2. Once melted, add the ground beef.  Cook until browned, about 5-6 minutes.
3. Add carrot, onion, celery, garlic, paprika, and bay leaf.  Cook, stirring frequently, about 3-4 minutes.
4. Add the stock, hot sauce, and tomatoes.  Bring to a simmer.
5. Simmer for about 15 minutes to let sauce reduce and bring flavors together.
6. Remove bay leaf.
7. Taste.  Adjust seasonings if necessary and serve.

Part of Real Food Wednesday, Pennywise Platter, and Fight Back Friday.

Sweet Potato Fries

This isn't a typical dish for me.  I don't generally eat a lot of sweet potatoes -- not because they aren't nutritious, but because they are a little carb dense for someone still working on body composition.  And, I haven't used my fryer in about, oh, 7 years.  But, it's my mom's birthday.  She's a good sport, eating everything I make, without complaint (even the flops!).  Truthfully, though, my real food/Paleo ways are not her cup of tea.  Thus, for her birthday, I wanted something she would enjoy, but made in a way that I felt was "okay" to eat.  Sweet potato fries were my answer...and boy, were they awesome!  I haven't had fast food since I converted, but homemade fries are SO much better...I can't imagine eating them at a fast food place again.  Also, I read that fries retain at least a 1/4 less oil when cooked in beef fat than vegetable oil.  Amazingly enough, they are also pretty easy to make (if your fat is already rendered, the only difficult part is cleaning up the fryer).

Ingredients:

• 2 sweet potatoes (peeled or unpeeled, depending upon your preference)
• Rendered beef fat (enough for your fryer or deep pan) [I rendered the fat myself...that's an adventure to share for another post!]
• Kosher salt
• Cayenne pepper
• Cinnamon

Directions:

1. Wash and peel (if applicable) sweet potatoes.  Cut into "steak" fries (thick wedges).  
2. Place in a bowl.  Cover with ice water and let sit 15-30 minutes.
3. Meanwhile, heat oil in your fryer (or pan) to 325 degrees F.
4. Once the oil has reached temperature, dry potatoes and, working in batches, drop into your oil for 3-4 minutes.
5. After each batch is finished, remove from the fryer and place on towels to drain excess grease.
6. After all of the potatoes are cooked once, turn the temperature up to 375 degrees F.
7. Working in batches, fry for another 3-4 minutes until potatoes are crisp.
8. Remove from oil and immediately season with salt, cayenne pepper, and a little cinnamon.
9. Best served hot.

Part of Real Food Wednesday.