Cauliflower Steaks with Curry and Chutney

Serves 2.

Note: To carve out your steaks, you’ll be bisecting the cauliflower from the crown down through the center of the stem, and making parallel cuts an inch or more from that center cut. It’s easier if you make the side cuts before you cut the center one. Depending on the size of your cauliflower, you may have 3 or 4 cups of florets leftover when the steaks have been cut. Either way, just season to taste. From Robin Asbell.

  • 1/2 c. slivered almonds
  • 1 1/2 lb. cauliflower (1 medium)
  • 1 tbsp. fresh ginger
  • 2 tsp. lemon zest
  • 1 1/2 tsp. curry powder
  • 3/4 tsp. turmeric
  • Salt
  • 1 c. coconut milk
  • 1/2 c. fresh mint, packed
  • 1 tbsp. minced fresh ginger
  • 1 large jalapeño, seeded
  • 1 tbsp. fresh lemon juice
  • 1 tsp. sugar
  • 1 tsp. whole cumin seeds
  • 1 tsp. brown mustard seeds
  • 2 tbsp. canola oil

Directions

Place the almonds in a heat-safe cup and pour boiling water over them to cover by an inch. Let stand for 30 minutes, then drain.

Preheat oven to 400 degrees. Trim the leaves from the cauliflower, trim the bottom flat and stand it up on its base. Cut out 2-inch-thick steaks from the center of the head and reserve. Break the remaining cauliflower into florets.

Put 4 cups of the florets in a steamer, and steam for 15 minutes, until the cauliflower is very soft. Place the steamed cauliflower, drained almonds, ginger and lemon zest in a food processor and process to purée. Scrape down and repeat until smooth. Add the curry powder, turmeric and 1/2 teaspoon salt, and process. Then add the coconut milk and process until very smooth. Transfer to a small pan to heat on the stove (this makes more than you need for 2 steaks; reserve the rest for another use).

Wash the processor and place the mint, ginger and jalapeño in the bowl. Process to mince, scrape down and mince well again. Add the lemon juice, sugar and 1/2 teaspoon salt.

In a small pan, place the cumin seeds and mustard seeds and place over medium heat. Swirl the pan until the seeds are fragrant and the mustard seeds start to pop. Transfer to the food processor, then process until the mixture is thoroughly combined. Scrape the chutney into a small bowl.

To cook the steaks, have a baking sheet handy. Heat the canola oil in a large sauté pan over high heat. Slide the steaks carefully into the oil and sear on each side, pressing down with a sturdy spatula to make sure the cauliflower is in contact with the pan. Cook for about 2 minutes per side, until evenly browned. Transfer to the baking sheet and roast for about 20 minutes, until you can insert a paring knife into the fat part of the stem with no resistance.

To serve, spread 3/4 cup of the sauce on each dinner plate, and place a cauliflower steak on top. Sprinkle with chutney and serve immediately. Provide steak knives for carving.

 

Cheesy Baked Zucchini Noodle Casserole+

INGREDIENTS

  • 3 pounds zucchini (about 5 to 6 good sized zucchini, enough for 8 to 10 cups of salted zucchini noodles)
  • 3 teaspoons kosher salt
  • 1 Tbsp olive oil
  • 16 ounces Italian sausage (in bulk, out of casings)
  • 1 1/2 cups diced onion
  • 3 cloves garlic, minced (about 1 Tbsp)
  • 1 15-ounce can crushed tomatoes
  • 1/2 cup thinly sliced fresh basil leaves
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup ricotta cheese
  • 2 cups grated mozzarella cheese (about 8 ounces)
  • 1/2 cup grated Parmesan cheese

1 Spiralize the zucchini, toss with salt, let drain: Using a spiralizer, use the zucchini to make zucchini noodles (zoodles) with the device, following manufacturer’s directions. You should have a generous 8 cups of zucchini noodles.

Place in a colander over a bowl. Snip zucchini noodles with scissors here and there to keep them from tangling too much.

Toss the zoodles with 3 teaspoons of kosher salt. Let the zoodles drain of excess moisture while you make the sauce.  Rinse really well to remove the salt.

2 Lightly brown the sausage: Coat the bottom of a large sauté pan with olive oil. Break up the Italian sausage into small clumps in the pan. Heat on medium heat and gently cook the sausage until it is just cooked through and lightly browned. Remove to a bowl. Discard all but 1 Tbsp of rendered fat.

3 Brown the onions and garlic: In the same pan, add the chopped onion. Cook until softened and lightly colored, about 5 to 6 minutes. Add the minced garlic and cook a minute more.

4 Add tomatoes, cooked sausage, then simmer, add basil: Add the canned crushed tomatoes and cooked sausage to the pot with the onions. Bring to a simmer and lower the heat to maintain a low simmer. Cook for 5 to 6 additional minutes.

Stir in thinly sliced basil and 1 1/2 teaspoons of kosher salt.

5 Squeeze moisture out of zoodles: While the sauce is simmering, use a clean dish towel (or several paper towels) to squeeze more moisture out of the zucchini noodles.

6 Add zoodles to sauce, place in casserole: Add the zucchini noodles to the pot with the tomato sausage sauce. Gently stir to combine so that all of the noodles are coated with sauce.

Transfer into an oiled 8×13 casserole dish and spread into an even layer.

7 Top with ricotta, Mozzarella, and Parmesan, and bake: Arrange the ricotta in clumps on the casserole. Press the ricotta into the zucchini noodles to penetrate the casserole a bit. Mix the grated mozzarella cheese and Parmesan cheese together and sprinkle over the top in an even layer.

Bake at 350°F, uncovered, for 35 minutes, or until the top is lightly browned and bubbly. Let cool for 10 minutes before serving.

Spinach and Cheddar Souffle+

Ingredients

  • 1/2 c bread crumbs

Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan and bread crumbs.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.

Spiralized Zucchini & Summer Squash Casserole+

I have served this with a meat and arabiatta sauce on top.  I also squeeze moisture out of the noodles by putting them into a colander with salt, letting them sit, then wring out the moisture and then rinse well to remove the salt

Ingredients

    • 1 cup whole-milk ricotta cheese
    • ½ cup finely shredded Parmesan cheese
    • ¼ cup chopped fresh basil
    • 1 clove garlic, minced
    • ½ teaspoon ground pepper, divided
    • 2 medium summer squash
    • 2 medium zucchini
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon salt

Directions

  • Position a rack in the top position of oven; preheat broiler to high.
  • Combine ricotta, Parmesan, basil, garlic and ¼ teaspoon pepper in a medium bowl. Set aside.
  • Using a spiral vegetable slicer or a vegetable peeler, cut summer squash lengthwise into long, thin strands or strips. Stop when you reach the seeds. You should have about 6 cups of “noodles.” Place them on a cutting board and shape into an even 10-inch square. Cut the square into quarters. Transfer each “nest” to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Repeat with zucchini. Arrange the zucchini nests in an alternating pattern with the summer squash.
  • Drizzle the nests with oil and season with salt and the remaining ¼ teaspoon pepper. Make a well in the center of each and spoon in about 2 tablespoons filling.
  • Broil the nests until browned in spots, 6 to 8 minutes. Serve warm.

Brussels Sprout Rösti*

Serves 8.

Ingredients:

• 4 egg whites

• 1 tbsp. lemon juice, plus more for serving

• 4 c. lightly packed finely shredded Brussels sprouts (about 12 oz.) (used food processor on whole sprouts)

• 1 medium onion, finely chopped in processor

• 2 garlic cloves, minced

• 3/4 c. flour or chickpea flour

• Kosher salt and black pepper

• 1 tsp. crushed red pepper flakes

• Flavorless oil, for frying

• Balsamic Dijon Yogurt (recipe follows)

Directions

In a large bowl, whisk together the egg whites and lemon juice. Add the Brussels sprouts, onion and garlic, and stir to combine. Stir in the flour, 3/4 teaspoon salt, a lot of turns of black pepper, and a few pinches of red pepper flakes.

In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Using an ice cream scoop, scoop about one-eighth of the Brussels sprout mixture into the pan, and use a spatula to pat it out into a pancake. Cook on both sides until browned, 3 to 4 minutes on each side.

Place on a plate lined with paper towels, sprinkle with salt and a squeeze of lemon, and serve with Balsamic Dijon Yogurt.

 

Balsamic Dijon Yogurt

Makes about 1 1/4 cups.

 

• 1 c. plain full-fat Greek yogurt

• 2 tbsp. Dijon mustard

• 2 tbsp. honey

• 1 tbsp. balsamic vinegar

• 1/4 tsp. kosher salt

Directions

In a medium bowl, mix together the yogurt, mustard, honey, vinegar and salt.

 

Steamed Green Beans with Lemon-Mint Dressing+

Ingredients

  • 1 pound green beans, trimmed
  • 2 tablespoons finely chopped fresh mint leaves (tarragon or basil are also good options)
  • 1 tablespoon minced shallots
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

1. Steam green beans 4 minutes or until crisp-tender; drain.

2. Combine mint and remaining ingredients in a large bowl, and stir with a whisk. Add green beans to bowl, and toss to coat.

Yield: serves 4 (1 cup)

Nutritional Information

Amount per serving
  • Calories: 84
  • Fat: 5.3g
  • Protein: 2.2g
  • Carbohydrate: 9.1g
  • Fiber: 3.3g

Rustic Butternut Squash Tart

Ingredients

  • 1 medium red onion, thinly sliced into rings and separated
  • 1/4 small butternut squash (about 1/2 lb), peeled, seeded and very thinly sliced
  • 6 sprigs fresh thyme (1 tsp dried thyme)
  • 2 Tbsp olive oil
  • Kosher salt and freshly cracked black pepper
  • 4 oz extra-sharp Cheddar, grated (1 c)
  • 1 refrigerated rolled pie crust
  • 1 egg, beaten

Directions:

Heat oven to 400 degrees.  In a large bowl, toss onion, squash, thyme, oil, 1/2 tsp salt and 1/4 tsp pepper; fold in the cheese.

Working on a piece of parchment, roll the pie crust into a 14″ circle.  Slide the paper (and crust) onto a baking sheet.  Spoon squash mixture onto pie crust, leaving a 2″ border. Fold the border of the crust over the squash mixture.

Brush crust with the egg.  Bake until crust is golden brown and vegetables are tender, 20-25 minutes. (Cover edges with foil if crust is getting dark). Serve with a salad, as desired.

Roasted Squash Stuffed with Corn Bread Dressing*

  • Yield: 10 servings (serving size: 1 stuffed squash half)

Ingredients

  • 7 1/2 cups (1/2-inch) cubed Maple Corn Bread
  • Cooking spray
  • 5 acorn squash (about 1 pound each)
  • 4 cups boiling water, divided
  • 1 cup dried cranberries
  • 1/4 cup dried currants
  • 2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1 cup finely chopped carrot
  • 2 tablespoons chopped fresh sage
  • 3 garlic cloves, minced
  • 1 cup vegetable broth
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons finely chopped fresh parsley
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

Preparation

Preheat oven to 400°.

Arrange corn bread cubes in a single layer on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until corn bread is toasted, stirring twice. Set aside.

Decrease oven temperature to 350°.

Cut each squash in half lengthwise, and discard the seeds and membranes. Place the squash, cut sides down, in a 13 x 9-inch baking pan. Coat the squash with cooking spray. Pour 2 cups of boiling water over squash. Cover and bake at 350° for 20 minutes. Remove the squash from pan.

Place cranberries, currants, and 2 cups boiling water in a bowl. Cover and let stand 30 minutes. Drain.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add celery, carrot, sage, and garlic; saute 3 minutes.

Combine toasted corn bread cubes, cranberry mixture, onion mixture, broth, and remaining ingredients in a bowl, tossing to coat.

Spoon about 1 1/2 cups dressing mixture into each squash half. Place the squash halves in pan, cut sides up.

Bake at 350° for 30 minutes or until the tip of a knife pierces squash easily.

Totals include Maple Corn Bread.

Amount per serving

  • Calories: 398
  • Calories from fat: 23%
  • Fat: 10.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 6.5g
  • Carbohydrate: 74.2g
  • Fiber: 7.7g
  • Cholesterol: 16mg
  • Iron: 3.8mg
  • Sodium: 732mg
  • Calcium: 198mg

Curried Parsnips+

Another recipe from “Clean Food

I have been basically cutting this in half.

  • 2 lbs. parsnips, peeled and thinly sliced (1/4″ or so)
  • 1 Tbsp olive oil
  • 1 large leek, quartered (how do you do that?) and thinly sliced
  • 1 Tbsp grated fresh ginger (we use the tube)
  • 1 garlic clove, minced
  • 1 Tbsp mirin (I have not been using this…)
  • 1 tsp curry powder

Steam sliced parsnips until not quite tender (time will vary depending on how thick you’ve sliced your parsnips).  Remove from heat and set aside.

In large pan over medium heat, saute leek, ginger, garlic and mirin in oil until leeks are tender.  Add curry powder and parsnips and saute until parsnips start to brown.  Deglaze pan with a little water, releasing any browned bits from the bottom of the pan.  Season to taste with salt.

Serves 4.

Colorful Kale with Peppers+

  • 1 bunch of kale
  • a handful of small red and yellow sweet peppers, sliced
  • 5-6 baby bella mushrooms, sliced
  • 1-2 shallots, thinly sliced
  • 1 clove garlic, minced
  • 1 Tbsp olive oil
  • salt and freshly ground pepper to taste

Set a large pot of water to boil.  In a large skillet, saute the shallots and garlic over medium heat for a few minutes in oil.  Add in the peppers and eventually the mushrooms – don’t overcook since you’ll add the kale in for a final few minutes.

Submerge the kale leaves in the boiling water and let cook for 2-3 minutes.  They turn a lovely bright shade of green.  Remove from water and cut into bite-sized pieces.  Add to shallot mix and saute for a few minutes.  Season with salt and pepper and serve.