Tag Archives: recipe

Simple, flavorful roasted cauliflower

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I eat a (mostly) vegetarian diet, which means produce plays an important part of my diet. Living with a bunch of meat-loving boys (my husband included), meant that I was often left eating my veggies on my own.

Over the years we’ve been together, I have shown my husband that many of the vegetables he thought he didn’t like could actually be very tasty, if cooked the right way.

For me, roasting vegetables is almost always the best way to bring out their delicious flavor — with the help of a good blend of spices, of course.

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One of the easiest, and tastiest, vegetable dishes, I love to make, is roasted cauliflower.

Cauliflower provides a neutral palette for a variety of seasoning options, but my go-to is turmeric. Not only does this spice give the cauliflower a beautiful color, it adds a nice smokey undertone, and has lots of nutritional benefits to boot.

Roasted Cauliflower

Ingredients:

1 cauliflower head chopped, or one bag pre-cut cauliflower

3 Tbsp – Olive oil

1 Tsp – Salt

1 Tsp Pepper

1 Tsp Turmeric

Directions:

Toss cauliflower in olive oil, than mix in the salt, pepper and turmeric.

Place cauliflower in casserole pan, baking sheet or whatever else you have on hand, just be sure it is large enough to spread out the cauliflower pieces.

Bake for 45 to 60 minutes (or to desired crispness).

And that’s it. An easy dish that is healthful and flavorful

This cauliflower dish makes a great side, or even a good snack. Even my four-year-old enjoys it.

So whether you are going meatless or just want to eat more veggies, this dish is a simple, tasty addition to your rotation.

 

Fall for these chocolate chip, butternut squash muffins

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I am basic enough to admit that, while you will never catch me with a pumpkin-spiced latte, I do love the fall, and cooking with my favorite seasonal produce — squash.

Because butternut squash is aplenty, I have been experimenting with various muffin recipes. A quick Internet search yields dozens of versions, many of which I have tested. I realized, however, that I was always adding my one tweaks, so I decided to finally give my own recipe a go.

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What I love about this recipe is its simplicity (most ingredients are likely already in your pantry) and that it is lower in sugar than comparable muffin recipes. If you have more of a sweet tooth consider going with a 1/2 cup of sugar instead. Continue reading →

Butternut squash mac ‘n cheese for the win

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My son loves macaroni and cheese, or as he lovingly calls them, “yellow noodles.” Key word being, “yellow.” You try to serve him some fancy Fontina/Gruyere concoction, he will summon the depths of his rage and unleash his fury upon thee. Only noodles tinted with the yellow-orange hue of the sun will appease my picky eater.

Butternut Squash Mac 'n Cheese (1)

Fortunately, there are several options in the organic/all-natural department. Amy’s brand frozen mac ‘n cheese is delicious, and tastes the most “home made.” My son loves it and could eat a package or two a day if I let him. While it is one of the “healthier” choices, it’s still a frozen meal, which tend to be higher in sodium, and they aren’t exactly cheap. At one Brooklyn supermarket, a single-serve box could cost as much as $6. I’m no mathematician, but even I know there are better ways to stretch a dollar.

Continue reading →