November 13, 2012


Cauliflower, Walnut, and Pomegranate Salad
Ingredients:
1 head cauliflower
2 celery stalks
5 tablespoons toasted walnuts
1 pomegranate
Olive oil
Small bunch fresh parsley
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 tablespoon red wine vinegar
1 1/2 teaspoon maple syrup
Salt and pepper
To Make:
Cut the cauliflower into florets and roast for 35 minutes at 425 degrees. Seasoned with salt, pepper, and olive oil before roasting.
In a small pan, on medium-high heat toss the walnuts a few times until they begin to toast. About 3 minutes. Remove from pan and set aside. 
Chop the celery on an angle to create long slices. 
Cut the pomegranate in half and in the sink, over a big bowl, use the back of a spoon to gently hit the seeds out of the shell into the bowl. 
in a small bowl, combine 2 tablespoons olive oil with the vinegar, cinnamon, allspice, and maple syrup. 
In a large salad bowl, mix cauliflower, celery, pomegranate seeds, and chopped parsley. Stir in the dressing and walnuts, mix. 
Season with salt and pepper to taste and serve. 
Enjoy!
This was inspired by a recipe in Jerusalem but I changed a few things. 

Cauliflower, Walnut, and Pomegranate Salad

Ingredients:

  • 1 head cauliflower
  • 2 celery stalks
  • 5 tablespoons toasted walnuts
  • 1 pomegranate
  • Olive oil
  • Small bunch fresh parsley
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoon maple syrup
  • Salt and pepper

To Make:

  1. Cut the cauliflower into florets and roast for 35 minutes at 425 degrees. Seasoned with salt, pepper, and olive oil before roasting.
  2. In a small pan, on medium-high heat toss the walnuts a few times until they begin to toast. About 3 minutes. Remove from pan and set aside. 
  3. Chop the celery on an angle to create long slices. 
  4. Cut the pomegranate in half and in the sink, over a big bowl, use the back of a spoon to gently hit the seeds out of the shell into the bowl. 
  5. in a small bowl, combine 2 tablespoons olive oil with the vinegar, cinnamon, allspice, and maple syrup. 
  6. In a large salad bowl, mix cauliflower, celery, pomegranate seeds, and chopped parsley. Stir in the dressing and walnuts, mix. 
  7. Season with salt and pepper to taste and serve. 
  8. Enjoy!

This was inspired by a recipe in Jerusalem but I changed a few things. 

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May 1, 2012


Parsnip and Ginger Soup
Ingredients:
1 3/4 lbs parsnips, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 medium onions, diced
1 3/4 quarts chicken stock
2 cloves garlic, peeled and minced
1 thumb sized piece of ginger, peeled and sliced
Olive oil
Cilantro
Salt and pepper
To Make:
Chop up all your veggies.
Boil broth in a medium pot.
In a large soup pot, add some olive oil to the bottom and heat up.
Once hot, add all the chopped veg and stir.
With a lid on at an angle, cook everything for about 10 minutes, stirring occasionally until the onions are golden and everything has softened. 
Add boiling broth to the veggies and bring to boil.
Reduce heat and simmer for 10 more minutes with the lid on. 
Season with salt and pepper. Using an immersion blender, pulse the soup until it is smooth and creamy. 
Garnish with cilantro leaves and a drizzle of good olive oil. Serve with some nice pieces of fresh bread.
Enjoy!

Parsnip and Ginger Soup

Ingredients:

  • 1 3/4 lbs parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 medium onions, diced
  • 1 3/4 quarts chicken stock
  • 2 cloves garlic, peeled and minced
  • 1 thumb sized piece of ginger, peeled and sliced
  • Olive oil
  • Cilantro
  • Salt and pepper

To Make:

  1. Chop up all your veggies.
  2. Boil broth in a medium pot.
  3. In a large soup pot, add some olive oil to the bottom and heat up.
  4. Once hot, add all the chopped veg and stir.
  5. With a lid on at an angle, cook everything for about 10 minutes, stirring occasionally until the onions are golden and everything has softened. 
  6. Add boiling broth to the veggies and bring to boil.
  7. Reduce heat and simmer for 10 more minutes with the lid on. 
  8. Season with salt and pepper. Using an immersion blender, pulse the soup until it is smooth and creamy. 
  9. Garnish with cilantro leaves and a drizzle of good olive oil. Serve with some nice pieces of fresh bread.
  10. Enjoy!

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March 9, 2012


Warm Winter Stew 
Ingredients:
1 lb stew beef (cubed)
1 lb butternut squash (cubed)
2 potatoes (cubed)
2 large parsnips (cubed)
2 large carrots, diced
1 medium onion, diced
1 celery stalk, diced
1 tablespoon tomato paste
1/4 cup red wine
2 pinches each of dried thyme, basil, and oregano
1 teaspoon chili flakes
Salt and pepper
To make:
Put cubed stew meat in a large pot. Add just enough water to cover the meat completely. Season with salt and pepper and chili flakes. Bring to boil, turn down the heat to medium-low, and simmer for about 45-60 mins with the lid partially on, until meat is tender. Turn down the heat if the water over boils. 
Add in chopped squash, potatoes, parsnips, and carrots. Add more water if it doesn’t cover all the veggies. Bring to boil, reduce heat to a simmer and let it stew for 30 minutes. 
In a small skillet on medium-high heat, saute in some olive oil the diced celery stalk and onion. When they soften, add in the tablespoon of tomato paste and 1/4 cup red wine. Add in the dried herbs. Stir everything together to make a nice mixture. 
Add the mixture to the stew and give everything a good stir. 
Taste and season with salt and pepper if needed. 
Enjoy with good bread!

Warm Winter Stew 

Ingredients:

  • 1 lb stew beef (cubed)
  • 1 lb butternut squash (cubed)
  • 2 potatoes (cubed)
  • 2 large parsnips (cubed)
  • 2 large carrots, diced
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 1 tablespoon tomato paste
  • 1/4 cup red wine
  • 2 pinches each of dried thyme, basil, and oregano
  • 1 teaspoon chili flakes
  • Salt and pepper

To make:

  1. Put cubed stew meat in a large pot. Add just enough water to cover the meat completely. Season with salt and pepper and chili flakes. Bring to boil, turn down the heat to medium-low, and simmer for about 45-60 mins with the lid partially on, until meat is tender. Turn down the heat if the water over boils. 
  2. Add in chopped squash, potatoes, parsnips, and carrots. Add more water if it doesn’t cover all the veggies. Bring to boil, reduce heat to a simmer and let it stew for 30 minutes. 
  3. In a small skillet on medium-high heat, saute in some olive oil the diced celery stalk and onion. When they soften, add in the tablespoon of tomato paste and 1/4 cup red wine. Add in the dried herbs. Stir everything together to make a nice mixture. 
  4. Add the mixture to the stew and give everything a good stir. 
  5. Taste and season with salt and pepper if needed. 
  6. Enjoy with good bread!

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August 26, 2011


gastrogirl:

bloody mary popsicles.

It’s heirloom tomato season! The popsicles are interesting, I must admit.

gastrogirl:

bloody mary popsicles.

It’s heirloom tomato season! The popsicles are interesting, I must admit.

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bloody mary popsicle tomato vodka lemon worcestershire sauce mustard celery food alcohol