Vegetarian

In My Kitchen – September 2022
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In My Kitchen – September 2022

It’s been a few months since my last In My Kitchen post and I am happy to rejoin the group. In My Kitchen is hosted by Sherry of Sherry’s Pickings. It’s a collection of posts from bloggers around the world, a fascinating look at what’s new in their kitchens. It’s not so much a collection of recipes, although you may find an occasional one, but more a diary of the past month’s events in the kitchen. In my case it will be several months. Click on the In My Kitchen link to read them all.

Here in my Northern California kitchen it is almost fall, my favorite season of the year. In the past few years it has also been the beginning of the dreaded fire season, which is not so good. We already have some big ones going in parts of the state. The coast is blessed with cool and foggy weather but winter rain fall has still been below normal. Our fingers are crossed that we have an early rainy season and escape the fires.

Food wise there hasn’t been much to write about these past few months. We eat a lot of very simple meals when the weather is warm, grills and simple salads are stars of the menu. We have been using our new Traeger Grill quite a lot for glorious smoked and grilled foods.

Smoked and Grilled Chicken Thighs

Smoked and Grilled Chicken Thighs

I do have an ode to cauliflower, which has been a star of the vegetable world for several years as well as a star in my own kitchen this past month. I find it amazingly versatile. Here are a few ways I have recently prepared it…

Mashed Cauliflower

Mashed Cauliflower

I think it’s even more flavorful than mashed potatoes.

Fried Riced Cauliflower

Stir Fried Riced Cauliflower with spinach and pine nuts

This was a quick and easy way to use the pre-riced cauliflower you find in many grocery stores.

Riced Cauliflower Salad with Chick Peas, Dates, and Herbs

Riced Cauliflower Salad with Chick Peas, Dates, and Herbs

A perfect salad to take to a potluck. You can make it ahead, and it’s both dairy and gluten free (as well as vegetarian).

Lastly here is a simple side dish to toss in the oven when you are baking a chicken. Sheet pan roast riced cauliflower with peppers and spinach.

Sheet Pan Riced Cauliflower

Sheet Pan Riced Cauliflower

I have found that the packages of pre-riced cauliflower at Trader Joe’s and other stores are best for roasting as a riced vegetable. Since many stores sell the florets, the stems are used for the riced cauliflower. If you are making mashed cauliflower, the florets are best as they are tender. Or, purchase an entire head, use the florets for mashed cauliflower and pulse the stems in your food processor to the consistency of rice.

Sheet Pan Riced Cauliflower

Sheet Pan Riced Cauliflower with a roast chicken breast

Our friend Marylinn suggested this contraption for making scrambled eggs in the microwave. It’s from the Pampered Chef. Now there are no morning discussions in our house about how the eggs should be cooked. My husband can make his own preferred scrambled eggs (he isn’t a cook but has mastered the technique with the ceramic egg cooker) and I soft cook my own in the air fryer (11 minutes at 270 degrees F). We are both happy.

Pampered Chef

Pampered Chef – ceramic pot for scrambled eggs in the microwave

In My Kitchen I have flowers from the garden. It’s dahlia season and I planted some new varieties last spring.

dahlias

dahlias

I adore having cut flowers in the house.

Lastly I have, what looks like, a new dog in the house. Casey, our eldest, has a lot of fur with a think undercoat. She has been miserable in the warmer weather. So we had her trimmed. What looked like an overweight dog is now slim and trim. It was an amazing transformation.

Casey, puppy Shanna, and Quinn

Casey, puppy Shanna, and Quinn

Casey, after

Casey, after

I is difficult to believe she is the same dog. And she is so much happier and energetic. I know that trimming their fur is not good for it overall, but at almost 14 it seemed more important that she be comfortable.

Shanna is doing well, we’ve had a lot of company this summer…many of them with their own pups. Shanna has been in heaven.

Heather, Shanna, Casey and Quinn with the conductor

I hope you have enjoyed this quick look at what’s new in my kitchen.

 

June – Cilantro and Lime Crema
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June – Cilantro and Lime Crema

Cilantro Lime Crema

Cilantro Lime Crema

 

Use this easy and quick lime crema to add flavor to tacos, tostadas, nachos or drizzle it over a bowl of tortilla or black bean soup. During the warmer months I keep a small jar of it on hand to add a cooling (although you could make it ‘hot’) jolt of flavor. Dairy products will soften the heat of spicy foods.

I only used a tablespoon of finely minced jalapeno but feel free to add more if heat is your thing.

Ingredients:

  • juice and zest of 2 limes
  • 1 cup of sour cream
  • 1/4 cup of finely minced cilantro
  • 1 tablespoon of finely minced jalapeno (or more to taste)
  • pinch of kosher salt

Method:

  1. In a small bowl whisk together all the ingredients, saving a few zests of the lime and cilantro leaves to garnish.
  2. Refrigerate until ready to use.

That’s all there is to it. It will keep a few days in the fridge, thickening slightly.

I bet the folks over at Fiesta Friday would find this useful. It’s Fiesta Friday #438, a virtual (can you believe how many things are still virtual!?) blogging party that predates Covid. Angie hosts the party. Click on the link to find ideas for celebrating the 4th, decorating your home, or keeping the kids busy with crafts now that school is out.

 

May – Overnight Croissant French Toast Bake with Coffee Rum Sauce
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May – Overnight Croissant French Toast Bake with Coffee Rum Sauce

Get ready for the perfect Mother’s Day brunch dish. Why do I say perfect?

Easy – check,

No fussy ingredients – check,

Make the night before – check,

Absolutely delicious and decadent – double check!!

Overnight Croissant French Toast

Overnight Croissant French Toast

Have a relaxing morning as this dish bakes to a delectable double layer, crisp on top and creamy below. You will be a hero to whom ever you serve it to. This is also the perfect dish to contribute to a brunch pot luck, or serve overnight guests. You only need some fresh fruit, coffee or tea round out the meal.

It’s good the next day, reheated (or cold right out to the baking dish).

My taste testers thought it would make a perfect dessert with some dried fruit added to the base.

Overnight Croissant French Toast

Overnight Croissant French Toast

This recipe will generously serve 6 and 8 to 10 if it is part of a larger menu.

I will include the recipe for the coffee rum sauce (easy, easy, easy). A simple custard sauce would be a wonderful accompaniment as well, especially at breakfast time.

Overnight Croissant French Toast Bake with Coffee Rum Sauce

Ingredients:

  • 8 croissants (stale is perfectly ok)
  • 4 large eggs
  • 1 1/2 cups (354 ml) heavy cream
  • 1/2 cup (117 ml) pure maple syrup
  • 1 tsp (5 ml) vanilla paste or extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg

Coffee Rum Sauce

  • 1 cup (235 ml) coffee ice cream, melted
  • 2 oz (59 ml) dark rum

Method:

  1. Butter a 9 x 13 inch baking dish.
  2. Tear the croissants into 2 inch pieces and set into the baking dish.
  3. In a large bowl, whisk the eggs, cream, maple syrup, vanilla, cinnamon and nutmeg. Pour over the croissants and gently toss to make sure they are coated with the custard mixture.
  4. Cover and refrigerate overnight.
  5. Remove the dish from the refrigerator 30 minutes before baking and allow to come to room temperature.
  6. When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Bake, uncovered, for 35 to 40 minutes until golden and the custard has set but is still soft.
  7. Combine the melted ice cream with the dark rum and serve over the warm French Toast Bake.

I think melted vanilla ice cream would also be good, with our without the rum.

Note: This can also be prepared several hours in advance, it need not be overnight.

I am taking this to Fiesta Friday #431, hosted by Angie. It’s just in time for Mother’s Day.

Overnight Croissant French Toast

Overnight Croissant French Toast

The recipe comes from the ‘effortless entertaining cookbook’ by Meredith Steele.

April – Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)
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April – Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)

This whole meal vegetarian salad was perfect as part of a Moroccan inspired dinner party. The couscous in this salad soaks up the spicy, lemony dressing and marries it to the roasted vegetables and chickpeas. Serve the salad warm, at room temperature, or chilled.

Moroccan Salad

Moroccan Salad

The salad is vegan as well as vegetarian. I served it with sides of warm pita, sliced feta, more olives and an eggplant dip.

Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)

Ingredients:

  • 1 medium head of cauliflower, trimmed to 1-inch florets
  • 1 small bunch of carrots, peeled and cut into 1/4 inch slices
  • 3 tablespoons of olive oil
  • 1/2 teaspoon of kosher salt
  • 1/2 cup of whole-what couscous
  • 1 14.5 ounce can of chickpeas, drained and rinsed
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup of chopped pitted brine-cured green olives
  • 1/4 cup currents
  • 1/4 cup toasted sliced almonds
  • Additional Italian parsley sprigs as garnish
  • Lemon Slices for serving

Moroccan-Spiced Dressing:

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt

Method for the dressing:

  • Toast the cumin and coriander seeds in a small heavy dry skillet until they are toasted and fragrant.
  • Remove the skillet from the heat and stir in the turmeric and cinnamon. Let them cool and grind in a mortar and pestle or spice grinder and coarsely grind.
  • In a small bowl or jar, combine the spices with the olive oil, lemon juice, garlic and salt. Whisk or shake to blend.

Method for the salad:

  1. Preheat the oven to 450 degrees F
  2. Brush a heavy large rimmed baking sheet with olive oil. In a medium bowl, toss the cauliflower and carrots with 3 tablespoons of olive oil. Spread the vegetables in a single layer on the baking sheet and sprinkle with 1/4 teaspoon salt.
  3. Roast the vegetables until browned in places and tender, stirring once. It will be about 15-25 minutes.
  4. Meanwhile, bring 1/2 cup water and the remaining 1/4 teaspoon salt to a simmer in a small saucepan. Remove from the heat and add the couscous, stirring. Cover and let sit for 5 minutes. Fluff with a fork.
  5. Transfer the couscous to a large bowl; mix in the cauliflower, carrots, garbanzo beans, green onions, chopped parsley, cilantro, olives and currents.
  6. Add the dressing to the salad and mix. Season with salt and pepper.
  7. Garnish just before serving with the almonds and parsley sprigs.

The salad can be prepared one day ahead and refrigerated.

Moroccan Salad

Moroccan Salad

The recipe came for a cookbook written by Jeanne Kelley called ‘Salad for Dinner‘.

April – Roasted Broccolini with Cream & Parmesan Cheese
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April – Roasted Broccolini with Cream & Parmesan Cheese

It’s spring, but summer produce hasn’t quite hit the markets yet. Cabbage family vegetables abound, I search for new ways to use them. In browsing my collection of cookbooks I found this one from Diana Henry’s book ‘From the Oven to the Table‘. It’s a book I’ve had for some time but hadn’t carefully browsed. On the title page it describes the recipes in the book as “simple dishes that look after themselves”. That would certainly describe this simple but delicious dish. It’s a similar dish to my toasty creamed cabbage recipe.

Roast Cabbage Steaks with Cream and Parmesan

Toasty Roast Cabbage Steaks with Cream and Parmesan

This one has the addition of some crisp breadcrumbs, which would also be a nice touch with the cabbage.

Roasted Broccolini with Cream and Cheese

Roasted Broccolini with Cream and Cheese

Both dishes are easy and delicious, like a gratin but without all the fuss of making a white sauce. Make sure you have some crusty bread on hand to dip into the cream which is reduced slightly into a yummy sauce. This could serve as a vegetarian main course or a wonderful side with a roast.

Roasted Broccolini with Cream & Cheese

Ingredients:

  • 1 1/2 lbs of broccolini
  • 1 1/2 tablespoons of olive oil
  • kosher salt and freshly ground pepper
  • 2 tablespoons of unsalted butter
  • 3/4 cup of fresh breadcrumbs
  • 1 1/4 cups of heavy cream
  • Generous 1/2 cup of grated Parmesan cheese or a combination of Parmesan and sharp cheddar (or Gruyere)

Method:

  1. Preheat the oven to 400 degrees F
  2. Trim the bottoms of the broccolini. If any of them are thick, halve them along their length
  3. Put the broccolini in a roasting pan or sheet pan and toss with the olive oil, salt and pepper. Roast for 12 minutes.
  4. Meanwhile melt the butter in a frying pan, add the breadcrumbs and turn over in the butter until they are coated, but not toasted.
  5. Remove the broccolini from the oven after the 12 minutes, pour over the cream, sprinkle with the cheese and the buttered crumbs. Return to the oven and roast for a final 10-11 minutes, or until golden and bubbling.
  6. Serve immediately.

Note: I had some leftover croutons in the cupboard and use those for the crumbs, simply smashing them with a rolling pin until they were the appropriate size.

Roasted Broccolini with Cream and Cheese

Roasted Broccolini with Cream and Cheese

I imagine other vegetables would be equally delicious treated this way…quartered Brussels sprouts? I plan to use this method with fresh asparagus as well. Since asparagus cooks quickly, I would add the cream I would skip the initial roasting.

The pan cleaned up easily after an overnight soak, much to my surprise.