recipe

KNR, p. 303 “Roasted Cauliflower”

The store had a boatload of fresh cauliflower last week, so we got busy cooking batch after batch. This version of roasted cauliflower is so easy that even I can serve up a tasty bowl of it, without killing anyone in the process.  🙂

 

Roasted Cauliflower

Sheila & Charlie Kerrian
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 2

Equipment

  • 2-quart pot
  • colander
  • large bowl
  • cookie sheet with sides
  • parchment paper

Ingredients
  

  • 4 cups cauliflower florets
  • 3 Tablespoons melted butter or margarine
  • 1 teaspoon spicy brown mustard (Gulden's)
  • 1/2 teaspoon powdered garlic
  • 1/2 teaspoon fine sea salt

Instructions
 

  • Heat oven to 400.
  • Bring water to boil in two-quart pot.
  • Prep cauliflower by removing outer leaves and any discolored florets.
  • Remove core and divide head into two inch sized florets, about 4 cups.
  • Place florets into boiling water and boil for 3-4 minutes, until just fork tender.
  • Immediately remove florets from water with slotted spoon, place in colander, and drain.
  • Place drained florets into large bowl.
  • Toss with butter, mustard, garlic, and sea salt until evenly coated.
  • Place parchment paper on cookie sheet with sides.
  • Evenly distribute coated florets in single layer on the parchment paper and bake for 5-6 minutes.
  • Flip florets and bake for another 5-6 minutes or until golden brown on edges.
  • Serve hot.

Notes

Bonus: Sheila uses this recipe as a base for making cauliflower soup. Stay tuned for that one!
Keyword Vegetable

 

Enjoy!

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KNR, p. 204 “Chocolate Chip Pumpkin Muffins”

Sheila tried out a new muffin recipe. And the muffins have PUMPKIN in them. Big smiles here.  She said that these were for breakfast, but since I was hanging around for taste-testing duty, I had the first one for an afternoon snack. She made some with chocolate chips and without, and both types were great. Chocolate and pumpkin, though? Perfect together!

In case you were wondering? No bodies anywhere in the kitchen or dining room. I always check. 😉

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Chocolate Chip Pumpkin Muffins

Sheila Kerrian
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 6

Equipment

  • Standing mixer
  • Jumbo Muffin Pan

Ingredients
  

Topping

  • 3 Tablespoons   brown sugar
  • 2 Tablespoons pecans, chopped and ground
  • 1/4 teaspoon ground cinnamon

Muffins

  • 1/3 cup sunflower seed oil (or other nut oil)
  • 1 cup brown sugar
  • 2 large eggs      
  • 1 teaspoon pure vanilla extract 
  • 2 cups all-purpose unbleached King Arthur flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon sea salt
  • 1 1/4 cups organic canned pumpkin puree
  • 3/4 cup Ghirardelli semi-sweet chocolate chips

Instructions
 

  • Mix topping ingredients together and set aside.
  • Pre-heat oven to 375. Use standing mixer on slowest speed. Do not overbeat at any step.
  • Cream oil and sugar. Add eggs and vanilla and beat until just mixed.
  • Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt, a little at a time and mix until evenly moistened.
  • Add pumpkin puree and mix until just blended. Add chocolate chips and stir with large spoon until evenly distributed throughout the batter.  
  • Divide mix evenly among 6 extra large greased, floured muffin tins (or use jumbo baking cup papers). Divide topping equally and sprinkle on top of the muffins, about 2 teaspoons each.
  • Bake 20-25 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.

Let rest on cooling rack for five minutes, then enjoy!  🙂

 

 

 

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KNR, p. 263 “Savory Rustic Tomato-Squash Pie”

 

This is the time of year for food that celebrates the vine-ripened tomatoes and squash, fresh from the overflowing garden. Paired with the Reduced Gluten Cheesy Rustic Pie Crust, Savory Rustic Tomato-Squash Pie is a substantial brunch, lunch, or even dinner with an extra slice. We switch back and forth between this recipe and the Summer Quiche, with distinctive flavors for each. Try them both – the garden produce is easier to give away if you cook it first before handing it to the neighbors. Just sayin.’

 

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"Savory Rustic Tomato-Squash Pie"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
 
Ingredients
  • Reduced-Gluten Cheesy Rustic Pie Crust or your favorite large deep dish pie crust.
  • 1 large vine-ripened tomato, about 1.5 cups in 1/4” slices
  • 1 medium yellow squash, about 1.5 cups in 1/4” slices
  • 1 medium zucchini, about 1.25 cups in 1/4” slices
  • 1/4 cup green onions, sliced and divided
  • 1/4 cup green bell pepper, diced and divided
  • 3 Tablespoons sun-dried tomato with basil and olive oil (I use Bella Sun Luci Bruschetta)
  • 1/4 teaspoon garlic powder, divided
  • 1/2 cup mayo
  • 1/2 cup (3 or 4 types) cheddar mix, shredded + 3 Tablespoons
  • 1 Tablespoon parmesan cheese
  • 3/8 teaspoon sea salt, divided
  • Parchment paper
  • Aluminum cookie sheet with low sides
Instructions
  1. Make the pie crust and chill in the refrigerator for an hour.
  2. Meanwhile, slice the tomato, remove seeds, and place on paper towel in single layer.
  3. Slice yellow squash and zucchini and place in single layer on a paper towel.
  4. Slice green onions and set aside.
  5. Dice green bell pepper and set aside.
  6. Combine mayo and mixed cheddar in small bowl and stir until mixed. Set aside.
  7. Preheat oven to 400 degrees.
  8. Center pie dough on parchment paper and roll out to 12” circle, cutting off extra with pizza cutter.
  9. Spread sun-dried tomato with basil and olive oil evenly in center of pie dough, leaving 1.5” to 2” edge empty pie dough all around.
  10. Arrange yellow squash slices on top of sun-dried tomato in one layer. Sprinkle with 1/8 teaspoon sea salt.
  11. Repeat layering with zucchini slices, adding 1/8 teaspoon sea salt, 1/8 teaspoon garlic powder, 1/2 the green onions, and half the diced bell pepper.
  12. Spread mayo/cheese mix evenly on top of zucchini layer.
  13. Arrange tomato slices evenly on top of mayo/cheese. Sprinkle with 1/8 teaspoon garlic powder and 1/8 teaspoon sea salt.
  14. Carefully pull up, fold, and pleat pie dough around the edges of the veggie layers to create rustic sides for the pie.
  15. Pick up parchment paper with rustic pie on it and place on the cookie sheet.
  16. Before placing in the oven, trim off any parchment paper hanging over the edge of the cookie sheet.
  17. Bake on the bottom rack at 400 degrees for 20 minutes.
  18. Turn cookie sheet and bake for another 20 minutes on bottom rack.
  19. Reduce oven temperature to 350 and remove pie from oven.
  20. Spread rest of bell peppers and onions evenly on tomatoes.
  21. Top with 3 Tablespoons mixed thin shredded cheddar and 1 Tablespoon Parmesan cheese.
  22. Return to oven on middle rack and bake until crust is golden brown, about 10 more minutes. Cheese should be melted and any visible mayo/cheese mix should be bubbly. Vegetables will be crisp tender.
  23. Remove from oven, place on cooling rack, and let sit (on cookie sheet) for 5-10 minutes. Transfer to serving dish.

Enjoy!

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