Parmesan-Roasted Cauliflower

I created an entire meal of side dishes for dinner last night (in an attempt to use up the vegetables that are lingering in my crisper!!) and this was phenomenal!!!  Not only is it super-easy, but super delicious too!!!  Devon had 3 helpings!!!

PARMESAN-ROASTED CAULIFLOWER

Ingredients

6 cups cauliflower florets (approximately one large head or two small heads)

1 tbsp olive oil

1/2 cup finely grated Parmesan Reggiano (or Peccorino Reggiano for a lactose free version)

1/4 cup butter (or coconut, grapeseed or olive oil)

2 cloves garlic, finely chopped

2/3 cup slivered almonds

2/3 cup panko bread crumbs

• Heat oven to 425F
• Place cauliflower florets on a rimmed baking sheet and drizzle with olive oil.  Roast for 20 minutes, toss and then sprinkle with Parmesan.  Roast 5 minutes more.
• Meanwhile, in a skillet, melt butter.  Add the garlic cloves and saute for 20 seconds (or until fragrant but not coloured), then add the almonds and bread crumbs.  Saute until golden. 
• Combine the bread crumb mixture with the roasted cauliflower in a bowl and serve.
• ENJOY!!         

Refreshing Lentil Salad

My friend Michelle had me over for lunch the other day and she served this amazing lentil salad with the Mediterranean Squares from this blog ~ what an amazing combination!!!  I have made lentil salads over the years and I loved this one so much that I demanded she email me the recipe ASAP!!  It is not only easy and contains items you will likely already have in your kitchen, but since it is a heartier legume salad, you can make it and then have some for lunch or dinner (or both!) over the next three days without it getting wilted or losing its flavour.

REFRESHING LENTIL SALAD

Ingredients:

2 plum tomatoes seeded and diced

2 oranges peeled and cut into segments

1/2 cup chopped green onions

1 (19oz) can of lentils, drained and rinsed

1/4 cup chopped fresh cilantro (or parsley)

3 tbsp coarsely chopped dried cranberries

1/3 cup freshly squeezed lemon juice

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1/4 cup toasted slivered almonds

• Combine all ingredients in a serving bowl until well combined.
• ENJOY!

 

 

 

  

Ginger Chicken Stir-Fry

This is one of those super-easy, mid-week meals that you can get on the table almost faster than it takes the rice to cook!  Also a little ginger at this time of year is always a good idea!!!

GINGER CHICKEN STIR-FRY

Ingredients

Marinade:

1 egg white, beaten

1 tbsp soy sauce

1 tsp cornstarch

1/8 tsp white pepper

1 lb boneless skinless chicken breasts, cut into 1" pieces

Sauce:

1/2 tsp cornstarch

2 tbsp rice vinegar

2 tbsp soy sauce

1 tsp granulated sugar

Stir-Fry:

1 tbsp plus 2 tsp oil, divided (I have been using "Olys" which is derived from cereal grains, but you can use vegetable or peanut oil)

1 medium green bell pepper, julienned

3 green onions, cut into 1" lengths

1/2 cup canned bamboo shoots, finely chopped

3 tsp minced fresh gingerroot

1/4 cup slivered almonds, toasted (I didn't have any almonds this time, but usually add them!)

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and white pepper.  Add chicken, seal bag and turn to coat.  Refrigerate for 30 mins.
• Combine the cornstarch, vinegar, soy sauce and sugar until smooth;  set sauce aside.
• Drain chicken and discard marinade.  In a large skillet (or wok), stir-fry chicken in 1 tbsp oil until no longer pink.  Remove from the pan and set aside.
• Stir-fry green pepper and onions in remaining oil for 2 minutes.  Add bamboo shoots and ginger; stir-fry 3 to 4 mins. longer or until vegetables are crisp tender.
• Stir sauce mixture and add to pan.  Bring to a boil; cook and stir for 2 minutes or until thickened. 
• Add chicken and heat through.  Sprinkle with almonds and stir to combine.  Remove from heat.
• Serve over warm rice!

*I usually buy my gingerroot when it's on sale in the grocery store and then store it in the freezer so it lasts, is easy to grate using my rasp, and I always have it on hand.  Don't leave it out of the freezer too long though, as it will go mushy!!*

Quinoa Salad with Toasted Almonds, Cilantro & Raisins

I decided to make a big bowl of quinoa salad that I can portion out for dinners and lunches for this week and I think this one is a definite winner! As I had a lovely bunch of fresh cilantro I used almost a cup's worth in this recipe, however if cilantro isn't your herb of choice, I think that the Italian flat leaf parsley would also be really delicious and fresh in this salad...or perhaps a lemon thyme...hmmm! Got to try that next time I make this salad!

QUINOA SALAD WITH TOASTED ALMONDS, CILANTRO & RAISINS

Ingredients:

1 cup organic quinoa, rinsed and drained

2 cups water or broth

1/2 cup EVOO

1/3 cup of lemon juice

1-2 cloves of garlic, diced

4 green onions, finely sliced

2/3 cup raisins

1/2 cup of slivered almonds, toasted

2/3 cup of chopped fresh cilantro

Salt & pepper to taste

• After rinsing and draining the quinoa to remove the bitter saponin, add the quinoa and the water to a pot and bring to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer for 15 mins, stirring occasionally. Remove from heat and set aside to cool, fluffing with a fork.


• Place slivered almonds on a rimmed baking sheet and place in a 325F oven for approx. 5 mins - watch the almonds as they go from raw to toasted to burnt very quickly!! Remove from oven and set aside to cool.


• Meanwhile, combine the EVOO, lemon juice, and garlic in a bowl. Whisk and taste prior to seasoning.


• Place quinoa, almonds, raisins, cilantro, onions and dressing in a bowl and let cool in the refrigerator. This salad's flavour enhances the longer you allow it to sit and absorb the dressing in the fridge!


• ENJOY!!