Roasted Cauliflower

November 20, 2014 Leave a Comment
Roasted Cauliflower

Roasted Cauliflower

 

I don’t remember where I had gotten this recipe for Roasted Cauliflower, but it’s going to be on my shopping list for Thanksgiving.

 

Roasted Cauliflower Recipe

 

Roasted Cauliflower

1 Tbsp. vegetable oil

1 head cauliflower

1 ½ cups plain Greek yogurt

1 lime zested and juiced

2 Tbsp. chile powder

1 Tbsp. cumin

1 Tbsp. garlic powder

2 tsp. kosher salt

1 tsp. pepper

 

Preheat oven to 400 F. and lightly grease small baking sheet with vegetable oil; set aside.

Trim base of cauliflower to remove any green leaves and stem.

In small bowl, combine the yogurt with zest and juice, chile powder, cumin, garlic powder, curry powder, kosher salt and pepper.

Dunk the cauliflower into a bowl and use a brush or hands to smear the marinade evenly over surface.  (Excess marinade goes in the fridge in airtight container for up to 3 days, to go on meat or veggies).

Place cauliflower on baking sheet and roast until surface is dry and lightly browned, 30-40 minutes.  The marinade will make a crust on surface of cauliflower.

Let cauliflower stand to cool for 10 minutes before cutting into wedges and serving alongside a big green salad.

 

(Recipe for Roasted Cauliflower was in www.tasteofhome.com, 2014)

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Pomegranate-Strawberry Mousse

May 7, 2014 Leave a Comment
Pomegranate-Strawberry Mousse

Pomegranate-Strawberry Mousse

 

This recipe, Pomegranate-Strawberry Mousse is from Diabetic Connect.  Try any one of the pomegranate juice blends here in place of the plain pomegranate juice.  If you’re using fresh strawberries, buy a couple of extras to use as a garnish for the mousse.

 

Pomegranate-Strawberry Mousse Recipe

 

Pomegranate-Strawberry Mousse

10 oz. fresh or thawed frozen strawberries (about 2 cups)

1/8 tsp. salt

1 envelope unflavored gelatin

½ cup pomegranate juice

1 container (7 oz.) 2% Greek yogurt

¼ cup sugar

 

In a food processor, puree the strawberries with the salt. (Leave the puree in the processor.)

In a small bowl, sprinkle the gelatin over ¼ cup of the pomegranate juice.  Let stand until softened.

Meanwhile, in a small saucepan, combine the remaining ¼ cup pomegranate juice and the sugar, and bring to a simmer to dissolve the sugar.  Stir the softened gelatin into the saucepan and cook over VERY LOW HEAT, until the gelatin is dissolved, about 1 minute.

Add the gelatin mixture to the strawberry puree and process until well combined.  Add the yogurt and process briefly just to blend.

Spoon into dessert bowls or glasses, cover, and refrigerate for 2 hours or until chilled and set.

** Use Splenda in place of sugar to lower the carb count even more. **

 

(Recipe for Pomegranate-Strawberry Mousse came from Diabetic Connect, 2014)

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Falafel with Tzatziki Sauce

February 18, 2014 Leave a Comment
Falafel with Tzatziki Sauce

Falafel with Tzatziki Sauce

 

Stuff the crispy, high-protein chickpea patties into a pita filled with lettuce, tomatoes and olives.  Top it off with our tzatziki sauce, and you have a nutritious meal that will keep you going the distance.

 

Falafel with Tzatziki Sauce Recipe

Falafel with Tzatziki Sauce

16 oz. dried chickpeas, soaked overnight

2 cups chopped onion

6 Tbsp. minced garlic

¼ cup chopped cilantro

1 tsp. salt

2 tsp. ground coriander

1 tsp. ground cumin

Ground black pepper, to taste

Olive oil (for frying), as needed

5 each 6 ½ pita breads

5 leaves romaine lettuce, torn in half

2 plum tomatoes, sliced and cut in half

¼ cup nicoise olives, sliced

Tzatziki sauce

Drain the chickpeas, then puree in a food processor until smooth.  Transfer to a large mixing bowl.

Stir in the onion, garlic, cilantro, salt, coriander, cumin and pepper.

Divide an shape the mixture to form 40 patties (1 3/4 inch by ½ inch).  Fill a skillet with olive oil to a depth of ½ inch, and heat to 350 F.  Working in batches, fry the patties until golden brown on both sides and cooked through, about 2 minutes on each side.  Drain on absorbent paper towels.

Heat the pitas and slice in half to form a pocket.

To assemble, place lettuce, tomato and olives in a pita half, along with falafel patties and tzatziki sauce.

Serve on a heated platter.             10 serving (4 patties per serving)

 

Tzatziki Sauce

Tzatziki Sauce

½ cup plain Greek yogurt

½ cup sour cream

½ cup peeled, grated cucumber, squeezed dry

1 tsp. minced garlic

1 Tbsp. extra virgin olive oil

1 Tbsp. chopped mint leaves or fresh dill

Juice on ½ lemon

1 tsp. lemon zest

Salt, as needed

Freshly ground black pepper, as needed

Combine the yogurt, sour cream, cucumber and garlic in food processor and puree until smooth.  Transfer to a bowl and fold in the olive oil, mint or dill, lemon juice and lemon zest.  Stir until combined and season to taste with salt and pepper.  Keep refrigerated.               1 ¼ cups

 

(Recipe for Falafel with Tzatziki Sauce came from the USA Weekend, January 31- February 2, 2014)

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Grilled Steak Pitas

June 23, 2013 Leave a Comment
Grilled Steak Pitas

Grilled Steak Pitas

Daryl MacKinnan shares this recipe from her sister-in-law Jen.   The pitas are quick, delicious and portable.

 

Grilled Steak Pitas Recipe

Grilled Steak Pitas

Yogurt Sauce:   2 cups plain Greek yogurt

1-2 Tbsp. DILL WEED, (to taste)

½ cucumber, peeled, seeded and minced

¼- ½ tsp. salt (optional, to taste)

1 ½ Lbs. skirt steak (or sandwich steak or round steak pieces pounded a bit flatter)

½ cup fresh lemon juice (juice from 2-3 lemons)

1 tsp. TURKISH OREGANO

½ tsp. PENZEYS PEPPER

½ tsp. GRANULATED GARLIC POWDER

4 pitas, regular or whole wheat, halved

2 cups arugula, or soft lettuce, washed and dried

½ cup crumbled feta cheese (about 2 oz.)

1 tomato, sliced

(HIGHLIGHTED – are found in PENZEYS SPICES)

Make the yogurt sauce first.  Put the yogurt in a bowl.  Rub the DILL WEED between your hands, over the bowl, so that the dill is broken up and releases its flavor.  Add cucumber and mix well.  Add salt and mix.  Taste and add more DILL and salt as directed.  Refrigerate until to use.

Combine the steak, lemon juice, OREGANO, PEPPER and GARLIC in a zip-top bag or other closed container.  Marinate for 10-30 minutes.  Pre-heat grill while steak is marinating.  Remove the steak from the bag and discard the marinade.  Grill the steak to desired degree of doneness; 3-4 minutes per side over high heat is a rough estimate for medium-rare.  Remove from the grill and let stand for 5-10 minutes before slicing.

While the steak is standing, fill each pita half with a few heaping spoonfuls of yogurt sauce, feta cheese, a bunch of arugula and tomato slices.  Slice the steak diagonally across the grain into thin slices.  Add steak to the pitas and serve.         Serves 4

(Recipe for Grilled Steak Pitas was in Penzeys Spices catalog)

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