curried-cauliflower

Curry Cauliflower w/Raisins & Pecans

Whole Head Of Roasted Cauliflower.

Ingredients:

1 head of cauliflower (approx. 2 pounds)
1 Tbsp. extra-virgin olive oil
1 cup water

Dressing:
1 ½ tsp. curry powder
½ tsp. cayenne pepper
1/2 cup of organic Mayonnaise
1 1/2 tsp. Celtic sea salt
1 tsp. garlic powder
1 carrot shredded
1 stalk celery diced fine
½ medium onion finely diced
1 Tbsp. Honey
1 cup pecans
½ cup raisins dark

Instructions:

Preheat oven to 425 degrees F.
In a small roasting pan place entire cauliflower in oven with water at bottom of pan. Drizzled with olive oil and 1/2 tsp salt. Cook for 35  minutes. Chill cauliflower in fridge.
Cut the cauliflower into bite-sized pieces or medium florets. Toss the cauliflower in a large bowl with 1/2 curry powder and salt.
Mix dressing on side:
In a separate bowl mix mayonnaise, salt, garlic powder, shredded carrots, celery, onions, raisins and pecans until well blended. Pour over chilled cauliflower.  Garnish with cherry tomatoes or other complimentary vegetables of choice.

 

There is no need to disassemble or cut any cauliflower   or even squash before it is cooked. Just add the whole squash or cauliflower in the oven, cook for ½ hour to an hour, and “cut later,” philosophy.

After cooking it is so much easier to cut cauliflower into florets,  given the softness.

This recipe is a great alternative to any fall meal and can be the main attraction on your Thanksgiving table.   The nuts and raisins gives this a hint of sweetness and autumn.

Roasting cauliflower gives an added texture and “nuttiness” to this vegetable. No longer is it necessary to boil cauliflower. Roasting it gives us so many more options.

Cauliflower in all its glory takes on the flavor of it’s spices and condiments making this one of the most versatile vegetable at any meal.

Happy Spicy Condiment Cooking!

jimmy-nardello-peppers

Red Caramelized Peppers

Red Jimmy Nardello Peppers

Jimmy Nardello are the greatest pepper find of the season These peppers  are super sweet. Plus as you roast them in the oven they get sweeter to the point of caramelization. Peppers do not require peeling after the roasting process as many other peppers do. This makes them my favorite pepper. Look for heirloom sweet red Jimmy Nardello peppers right now at your local Farmers’ Market.  Buy as many peppers as you can they are easily stored on your counter as a condiment.

Ingredients:

2 roasting pans
2-3 lbs Jimmy Nardello Peppers
1 Tbsp. coarse sea salt
1 Tbsp. garlic powder

½ cup fruity olive oil
Fresh ground pepper

Instructions:

Preheat over to 350.

Lay peppers in a single layer in both roasting pans.

Pour oil over the peppers. Add salt, garlic powder and black pepper. Cook for exactly one hour and turn oven off.
Leave peppers in the oven for next 5 hours as peppers caramelizes (be sure your oven is off).

Start this simple recipe in the morning and when you get home from work you will have a sweet snack or side dish with your dinner.
Leave on the counter versus storing it in the refrigerator.

Gluten Free Healthy Apple Pie Recipe

Gluten Free Apple Nut Pie

As the Thanksgiving and Christmas holidays are approaching, I wanted to share this deliciously, easy apple pie recipe as you start entertaining guests or attending parties.  This will become your signature dessert that everyone will request. There is an abundance of apples in the markets right now. Here are just some of my favorites: Honeycrisp, Gala and Braeburn.

Ingredients:

 9 inch Spring Form pan

9 Inch Spring Form Pan

Pecan crust:
1 cup pecans
½ cup hazelnuts
½ cup walnuts
Dash sea salt
1 tsp organic raw sugar
Dash salt
Dash cinnamon
3 tablespoons melted Ghee

Apple filling:
5 apples cored and sliced organic
(Honeycrisp , Gala and Braeburn)
1 tsp. Madagascar pure vanilla
2 tsp hemp seeds
2 Tbsp. raw honey
¼ organic maple syrup
1 tsp cinnamon
1 Tbsp. of organic sunflower butter(I <3 “Once Again”)
½ tsp lemon zest
Juice of ½ lemon
1 Tbsp. coconut flour
1 Tbsp. coconut  sugar

Directions:
Make crust by combining all pecan crust ingredients in food processor. Spread evenly on bottom of spring form pan. Bake at 350 for 20 minutes.

Pecan Crust Pecan Crust Spring Pan Baked Pecan Crust

Meanwhile:
Place slice apples in a bowl. Squeeze lemon juice over apples. Add remaining ingredients.
Allow apples to marinate for 15 minutes while you make crumble topping.

Peeled Apple Sliced Apples

Almond Walnut and Hemp Seed Crumble:
1/2 cup walnuts
1 cup hemp seeds
½ cup almonds
3 Tbsp. Ghee melted
1 Tbsp. Pure organic cane sugar
1 Tbsp. coconut flour
Dash of salt

Blend all ingredients for crumble in food processor.

Walnuts Walnut Crumble

Assembly:
Layer apples on baked pecan crust. Add crumble topping. Bake for 1 hour at 350 degrees. Let it cool for at least 30 minutes. The longer it sits the more the flavors infuse.

 Gluten Free Healthy Apple Pie Recipe

Did you know?

According to medical journals Apples help ward of diabetes and dementia in addition to breast cancer.
Learn more >>

CMI-butternut-squash-pie-1

Butternut Squash Pie with Walnut

This pie is so delicious and versatile. It is slightly sweet and savory! It is a great pie for Thanksgiving Holidays.

Ingredients:
3 cloves garlic
2 Tbsp. Olive oil
2 Tbsp. ghee
¼ tsp salt -Sea or Himalayan salt
1 tsp. pumpkin pie spice
Dash of nutmeg
Dash red cayenne pepper
1 pkg. approx 20 oz to 2 lbs butternut squash – cut (approx 2 squash)

Directions for Pie Filling:
Add all ingredients into roasting pan, except for egg whites and honey.
Roast for 30 minutes at 375.

While squash is roasting, begin to make the Brazil Nut crust.

Directions for Pie Crust Ingredients:

3 Tbsp ghee melted
1 1/2 cups Brazil Nuts ***
Pie dish 9 inch
Dash of salt
Place all ingredients in food processor to make fine crumble. Line bottom of pie dish with Brazil Nut crumble and bake for 20 minutes at 375. Chill for 10 minutes in refrigerator before adding Pie Filling.

Assemble Pie Filling:

In food processor, puree roasted squash with:

2 Tbsp. raw honey
1 tsp maple syrup

Place in refrigerator. Chill for 15 minutes.

While filling is chilling 🙂

Beat 3 egg whites until stiff peaks form.
Fold into chilled butternut squash filling.

Make the crumbled topping while the nut crust is baking and the squash is chilling.

Topping Ingredients (Walnut and Hemp Seed Crumble):
1 cup walnuts*
1 cup hemp seeds**
3 Tbsp. ghee melted
1 Tbsp. Pure organic coconut sugar
1 Tbsp. coconut flour

Mix all ingredients for crumbled in a food processor.
Put aside.

Final Assembly:

Add Butternut Squash filling to nut crust. Add the crumbled nut topping. Bake in oven for 30 minutes.

Check out the 7 benefits of Walnuts*

Did you know hemp seeds** help with stress relief and are loaded with magnesium? It’s also the highest source of plant based protein with roughly 13 grams of protein in just 3 Tbsp. Learn more

Brazil Nut *** nutrition facts.

CMI-roasted-garlic-string-beans

Roasted Garlic String Beans

The oven is already going with your a turkey; don’t waste the gas/electricity! Get out your roasting pan and throw in your string beans.
Some interesting vinegar’s could make string beans a lot more interesting. This dish takes less than 5 minutes to put together . If you don’t have maple cider vinegar, mix 1/4 cup of apple cider vinegar with 2 Tbsp. of organic maple syrup.
Your string beans will never taste like anyone else’s!

Ingredients:

1- lb. of organic string beans
1 cloves fresh garlic
1 tsp. Roasted Garlic Aioli Sauce

Roasted Garlic Aioli Stonewall KitchenCMI-garlic
3 Tbsp.  Olive oil
¼ tsp. Red crushed pepper
1 tsp.  Himalayan Salt
1 Tbsp. Garlic powder
¼ cup maple cider vinegar

CMI-maple-vinegar

Directions:

Preheat oven to 450 degrees with roasting pan in oven for 15 minutes. This will begin the roasting process as as soon as string beans are in the pan. Place string beans in hot roasting pan. Add olive oil first. Add rest of ingredients except for maple cider vinegar. Roast at 450 degrees for 20 minutes. Take out of oven add vinegar while still hot. Serve immediately.

mashed garlic cauliflower

Garlic Mashed Cauliflower

This will be the tastiest mock mashed potatoes you will ever have and is a great alternative to the more complex carbohydrate of potatoes.

Ingredients:

1 head of cauliflower
1/4 cup olive oil
½ tsp salt – kosher
½ tsp garlic powder
Pinch red crushed pepper
1 clove garlic raw
Fresh basil (chopped)
2 Tbsp.  Roasted Garlic Aioli
1/2 cup hemp seeds

Roasted Garlic Aioli Stonewall Kitchen

Directions:

Place cauliflower in a pot covered with water and a lid.  Boil for 20 minutes to soften. Drain. Put in food processor with rest of ingredients listed above. Blend all ingredients well. Sprinkle hemp seed on top.

If you want a little more flavor add one more clove of garlic and another ½ tsp of garlic powder . This will kick the flavor up quite a bit.

Roasted Cauliflower w/ Harissa Pepper Sauce

Thanksgiving, Christmas and everyday side dish for everyone…Vegetarians and Gluten Free guests will love.

This will soon become a favorite side dish the family will love & beg you to make again. There will not be any leftovers. The Harissa will become a favorite flavor for your future inspirational recipes.

Recipe photo

Ingredients:

2 heads of  cauliflower – cut into medium sized florets
1 jar Harissa – Tunisian sweet peppers
2 lg onions sliced
2 tbsp. coarse sea salt
1 cup olive oil
1 cup pitted Kalamata olives
2 tsp. garlic powder
¼ cup sherry
½ cup toasted pine nuts

Cauliflower crowns

Instructions:

Preheat Oven 425.  Total cooking time is one hour.

Cut cauliflower  into floret pieces.  Mix 3/4 c olive oil, 1 tsp salt , garlic powder. Roast approx. 15 minutes .

Meanwhile, caramelize? onions, 1 tbsp. coarse sea salt, ?1/4 cup olive oil, 1 tsp. garlic powder for approx. 10 minutes over medium heat. When well browned, add ¼ cup of sherry wine and ?saute over medium high heat for approx. 3 minutes longer. Add onions and cherry tomatoes to cauliflower that has been in the oven for 15 minutes. Continue roasting cauliflower for additional 45 minutes.

Add Harissa and olives to cauliflower. Then add the pine nuts. Let sit for at least 15 minutes allowing he flavors to absorb into the cauliflower. It is better the second day. You’re family will love it.

***Harissa at Fairway in canned olive and pepper section of store.

Harrissa-sauce-1

http://www.amazon.com/Moulin-Mahjoub-Organic-Traditional-Harissa/dp/B003TQY0GW/ref=sr_1_fkmr0_3?ie=UTF8&qid=1389307332&sr=8-3-fkmr0&keywords=les+moulins+mahjoub+7.0+ounces

Brussel Sprouts Mapled Candy* gluten free

 This Thanksgiving side dish will be everyone’s favorite. Family members who aren’t a fan of vegetables will pick this as one of their favorite dishes. The sweetness of the maple syrup caramelizes the Brussel sprouts leaving them with “a sweet candy taste.”

Brussel Sprouts

Carmelized Onions

 Prepare the Brussel Sprouts

Roasting pan

2 lbs. or 100 med Brussel Sprouts

2 lg. onions diced 1/4 inch

3/4  cup olive oil

1 Tbl.  Maldon sea salt

1 Tbl. of garlic powder

Dash cayenne pepper

¼ tsp. of black pepper

1/2 c sherry or vermouth

3/4 c maple syrup

Large roasting pan

1. Clean Brussel sprouts, cut of hard stem, cut in 1/2 rinse, dry completely.

2. Season Brussel sprouts by adding ? c olive oil, 1/4 tsp. garlic powder. Dash cayenne pepper, 1/8 tsp. black pepper .

3. Roast in oven at 400 for 30 minutes.

Meanwhile as Brussel sprouts are cooking in oven:

Caramelized Onions

Add remainder 1/3 c olive oil in sauté pan adds onion and salt until browned well approx. 30 minutes. Add sweet vermouth after caramelized. Cook 2 more minutes on stove. Pour onions over Brussels sprouts and put back in oven. Cook for 20 minutes longer then add maple syrup. an hour pour 1/2 c  of maple syrup. Let cook 5 more minutes with syrup then ready to serve. Season with salt if needed. .

Day ahead  preparation solution

Roast Brussels sprouts and caramelize the onions day before dinner. Follow recipe above except combing onions and Brussel sprouts until day you are ready to serve.

1 hour before dinner combine onions and Brussel sprouts already prepared. Bake for 20 minutes at 400 degrees then finish off by adding maple syrup.

Warm Pumpkin Pudding (*gluten free)

Warm Gluten Free Pumpkin Pudding

6 dates
1 tsp Madagascar vanilla paste
2 tsp of flax meal dissolved in
10 tsp of water
1 tbsp of maple syrup
2 tbsp honey
1 1/2 tsp cinnamon (reserve 1 tsp for topping)
15 monukka raisins
3 tbsp almond flour
15 Marcona almonds (reserve for topping)

1 tsp cinnamon

In a food processor, blend the above ingredients until well combined. Then add 1 can of pumpkin puree (15oz) (not pumpkin pie filling).

Pulse until pumpkin is incorporated into mix and then evenly separate into two mini bread loaf pans or other bakings molds for one hour at 350 F.

Prior to the last 10 minutes of baking, combine cinnamon and almonds in a food processor and pulse until the almonds are crushed.  Divide in half, sprinkle and press into the top of each loaf, then replace in oven to continue baking.

pumpkin bread

Don’t under estimate how delicious this dessert can be without any processed sugars.  This can be served warm or cold.