NomNom: Cauliflower Garlic "Mashed Potatoes"

So I just realized that my first food post of 2015 is a vegetable dish. Serious identity crisis going on over here....who am I?

But this recipe is special--so much so that I unknowingly decided to feature it as the first food post for the new year because it's just that solid. No potatoes were used in this recipe unlike other "mashed potato" recipes I came across which used a mix of potatoes and cauliflower. The crazy awesome thing about this recipe is that it mocks the exact taste and texture of garlic mashed potatoes. Winning.

I first utilized this recipe two Thanksgiving ago and totally tricked my sister and dad into thinking they were eating mashed potatoes throughout dinner. It was hilarious. During the meal I was asking my sis what she thought about my new recipe and she was like "this is pretty good! What different ingredients did you use?" I 100% lied to their faces and told them it was a new mashed potato recipe I used and omitted that teeny tiny important fact that I only used cauliflower. Boom.

If I could trick the two people I know who have strong aversions to foods that are characterized as healthy, then you know this recipe is a good one. Since that thanksgiving dinner, this recipe has been on heavy rotation and whenever I make it for the family, I always remind my sister of that time I tricked her into thinking she was eating mashed potatoes....because that's just what older siblings do. Le duh.

On a side note, the blog will be on hiatus for a couple weeks because I'm leaving for Paris/London this weekend! Looking forward to this trip especially because it will probably be one of the last international vacations I will take for awhile. More on that later;)

Have a great weekend. Xo.


Ingredients (Adapted from Food Network) Yield: 4 servings
1 medium head cauliflower
3 tablespoons cream cheese
2 tablespoon Greek yogurt/light sour cream
1/4 cup grated Parmesan
1 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh/dry chives (for garnish)
3 tablespoons unsalted butter

Procedure
1. Set a stockpot of water to boil over high heat.

2. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well in colander; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

3. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Greek yogurt, Parmesan, garlic, chicken base, and pepper until almost smooth.

4. Garnish with chives, and serve hot with pats of butter.

**Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

NomNom: Couscous with Apricot Vinaigrette

One of the many things I love about being in the kitchen and researching recipes to experiment with, is to be reintroduced to foods I may not have liked before. Truth be told, I was never a fan of couscous until I came across today's recipe. The ones I've come across prior to this recipe had a grainy, dry, texture to it and there wasn't much of a impressionable punch in taste. Not exciting therefore was never very interested.

I wanted to make a quick, easy, and light side dish for dinner and came across this recipe within my food magazine stack. I took a quick glance at the ingredient list and realized I had everything on the list (minus the couscous) which I took as a sign to the beginnings of a refound relationship.

Fluffy and flavorful. That's what couscous should be like and this recipe delivers just that. I'm not sure if I just got unlucky with the couscous dishes I've come across in my life because this dish is truly outstanding. There is so much going on with this super simple dish starting from the texture you get from the almonds to the slightly sweet and tangy sauce that's weaved into the couscous. The fact that you just pour hot water over the couscous and let it stand for 5 minutes to "cook" is kind of amazing in itself. I mean, how easy is that? (said in my best Ina Garten's voice).

Have a great weekend. Xo


Recipe (Adapted from Real Simple mag: Easy, Delicious Meals): Serves 6
1 10-ounce box couscous (1 1/2 cup)
1/4 cup apricot preserves
3 Tablespoons olive oil
2 teaspoons white wine vinegar
Salt and black pepper
2 scallions, chopped
1/4 cup roasted almonds, chopped

Procedure
1. Place the couscous in a serving bowl. Pour 1 1/2 cups hot tap water over the top. Cover and let stand for 5 minutes.

2. Meanwhile, warm the preserves in a small sauce pan over medium heat. Remove from heat and whisk in the oil, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper.

3. Fluff the couscous with a fork and toss with the scallions almonds, and vinaigrette.

NomNom: Black Bean and Tomato Quinoa

Over the weekend I celebrated Easter Sunday with my family and one of the side dishes I helped make was this quinoa dish. I've been curious about quinoa for quite some time now because I see it popping up in several recipes and in articles regarding the health benefits from it. It's basically a type of grain that originates in the Andean region that is highly packed in fiber and protein. I'm usually weary (aka low expectations) when it comes to dishes that only contain vegetables, especially when grain is the main ingredient, but this dish proved me wrong in so many ways.

When cooked, it has a fluffy texture and a nutty taste. It reminds me of couscous but texturally not as tough. The bold citrus flavors of the lime butter dressing really make this dish stand out, along with the freshness of the tomatoes and cilantro. I could probably eat this as my main meal and still feel happily satisfied--it's just that good. Now that I have turned into a quinoa fan (along with the whole family) I'll be on the hunt for more quinoa recipes so get ready for some healthy stuff coming atcha.

Oh! Here is the link to the BYT spring work wear photo shoot I participated in a couple weeks ago that I mentioned yesterday in my weekend snapshots. The full editorial came out yesterday--enjoy!

Ingredients (adapted from www.epicurious.com)
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro

Procedure

1. Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

2. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

3. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

4. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

NomNom: Rosemary and Garlic Roasted Potatoes

Of all the ladies from the food network, I have to say that Ina Garten of Barefoot Contessa is the one person whose home I would love to be invited over to. She always gives off this warm, pleasant, and welcoming vibe and presents her meals in a way that makes you want to be invited over. It doesn't hurt that she lives in the Hamptons either HA! I came across her rosemary and garlic roasted potatoes recipe a couple nights ago which was actually perfect timing, because for some odd reason I was craving potatoes. The thing is, I never crave potatoes--in fact, I'm very picky when it comes to eating potatoes. For example, I love french fries but dislike baked potatoes. I'll eat mashed potatoes only when I'm in the mood for it (which is rare), but other then that I'll pass the dish right along. Yea, call me strange but that's the way I feel about them. I made this quick and easy dish to satisfy my craving and oh my gosh were they DELICIOUS. The marriage of rosemary and garlic is a union in food heaven but then again any dish which has garlic as one of the star players is always a win.

 I actually added a little more garlic then what the recipe 

called for cuz I have a love affair for garlic.

A little off topic but whenever I type the word potatoes I always have to second guess myself if I spelled it correctly. Am I the only one neurotic like that? No thanks to Dan Quayle. Anyways, back to the recipe. Not only was this a super tasty side dish but the prep time was easy breezy and for that, this dish will most likely be rotating on my dinner menu from now on. Bon appetit!

Recipe (adapted from Barefoot Contessa)
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)<---I added 4 cloves
2 tablespoons minced fresh rosemary leaves

Procedure

1. Preheat the oven to 400 degrees F.

2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.
3. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
4. Remove the potatoes from the oven, season to taste, and serve.