Could've lost "a" Lb.

I grabbed a small head of cauliflower when I was grocery shopping recently. I was in a little rush so I didn't pay as much attention to the actual size of the "head" I chose. When I was about to cut it open I realized that there was almost more foliage around it than the actual part most of us use. I was irritated and thought, "Geez, I just payed for double the amount I actually got, lame..." Then I started thinking that obviously the whole thing is edible, and I should experiment. I planned on roasting it anyway so I separated the green leafy exterior from the actual cauliflower and trimmed it down to the healthiest looking pieces. Then chopped them into bite size pieces and tossed them into my baking dish, which also moonlights as a cake pan:) I did the same with the white part. I mixed them with a "marinade" of Caesar dressing, small amount of tomato paste, lemon pepper, black pepper, parsley and salt. I included pictures from every stage. The foliage made it that much better. I have done this cauliflower bake many times, but this was the first time with the "WHOLE" thing. The green pieces taste like cauliflower (obviously) but as if it were mixed with celery. I can only image that there's added fiber and vitamins, along with a texture different from the Cauliflower florets. It was a great balance. I bake this at 350° for about 20-25 minutes, or until desired consistency. I like it firm. 

ENJOY!

Last Monday's Menu 11/11

Here is a few of the sides included on Last Mondays Menu. A few quick easy AND HEALTHY meat free eats!

White Beans and Mushrooms, braised in Low Sodium Chicken stock.

1 can of White Beans, drained

1 8oz. pkg. of Button Mushrooms, sliced

3/4 cup of Chicken Stock

2 tsp. of dried Parsely 

1 Tbs. Olive Oil

Salt and Pepper

Saute Mushrooms lightly in Olive oil. Add beans, Stock and Parsley. Low simmer for 10 minutes.

Coleslaw:

1/2 head of Purple Cabbage

1/4 cup of Celery, sliced thin

2 Roma Tomatoes, chopped

2 Green Onions, chopped

Dressing:

1/2 cup Olive oil

1/4 cup Apple Cider Vinegar

1 Tbs. Ginger powder

2-3 tsp. Knorr Chicken Base

Asparagus sauteed in Olive oil, Lemon pepper and Garlic powder.

1 lb. Asparagus

3 Tbs. Olive oil

Lemon pepper and Garlic powder to taste

Pre heat oven to 375. On a cookie sheet lay the Asparagus out flat. Drizzle Olive oil and sprinkle Lemon pepper and Garlic powder evenly. Bake for 15-20 minutes.

This Little Piggy...

11/4's feast needed a large dose of protein, and I decided that a baked, glazed Pork Sirloin Roast sounded GREAT! In my Dutch Oven, which was an amazing gift from Christine (@thehunebee), I browned the roast on both sides. Seasoned with pepper, salt and Ginger powder, deglaze the pan with 1/4-1/3 cup of water. I added some of the roasted garlic that I made with the peppers. I also added a 1/4 of a purple onion. I put the roast in a 350° oven for 15-20 minutes. Removed from the oven and sliced. In the pot with all the goodies, place it on a burner turned up high and add 1Tbsp of brown sugar let it bubble up then add ABOUT 1/4 cup of beer, any kind. Turn heat off and stir vigorously until the foam dissipates and your left with a malty sweet glaze. Pour over pork and toss!!!     

Roast was a Buy1Get1 at Albertsons, $6.75 for 2 lb.

MONDAY 11/4

Bare with me here while I learn how to simplify yet competently run a Blog. I find that I at times can ramble on, and even for me it becomes information overload! :) So today is, well was Monday, and on Mondays I make a short drive into North Park to visit with and cook for Christine. I've explained earlier that because of her hectic schedule I cook her a fridge full of goodies every Monday night.....hoping it'll last till the following week. Here in this update I'll explain and give the basics for "3" of the dishes I prepared today.

First we have Yellow Split Pea Soup. Pretty easy, although I probaby should've added that I DON'T cook from "measured" recipes (I got it from my Grandma) So I will try my hardest to translate in a way that can be followed.
Anyway back to the soup!

In a large pot, I used a Dutch Oven, 4-6 cups of water.
1 bag of dried Split Peas, I used Yellow today.
3 med-large cloves of Garlic, peeled and smashed. No need to chop.
2 larged Carrots, again peeled and chopped large.
Bring all ingredients to a boil and simmer, stiring occasionally so they dont stick. You can add more liquid IF you like a thinner soup. IT WILL THICKEN. Salt to taste, and pepper optional.
I usually use Ham-hocks or Shank to flavor and add flecks of meat, but today I went vegetarian. I would estimate from Prep to serve this Split Pea soup is done in 45 minutes to an hour.

Next I made some simple oven roasted Garlic and Sweet Mini Peppers.
Wash and trim the tops off of your Peppers.
Cut the bottom off of a WHOLE head of Garlic.
On a non-stick cookie sheet (I used a non-stick cake pan)
Toss both the Peppers and Garlic in Olive Oil, about 3 Tbsp.
Place the garlic cut side up and the Peppers Flatter side down.
Roast at 350° for 20-30 minutes checking for charred peppers and turning them, again I'm estimating my time, in your oven it could take longer, or even shorter so check them frequently.
When they're finished the Peppers should be soft and charred on both sides, and the Garlic should slip out of the clove casing and be equally soft.

Lastly we have an easy sauteed Zucchini.  Slice 1 whole Zucchini. In a skillet sautee with 2 Tbsp. of Olive Oil. Season with Lemon pepper, Garlic powder and "Knorr" Tomato Chicken base powder. Lightly brown on both sides until tender, not mushy. Serve hot or room temp.

Everything pictured here cost under $5.00 Seriously!

Follow Along

I feel as though I'm begining this new endeavor with dedication, inspiration and excitement, but I can't help to feel a little ill prepared. I mean I can write about the food I cook, and I can take all the pictures I want, but how do I reach people for the intention that drives the purpose of my plight? I've created an Instagram, and shared it's activity through both my account and Facebook. I don't think that it's just about getting followers. There's no need for me to add kids in high school posting "selfies" and pictures of burgers or hello kitty bracelets. While "All press is good press," as we've all heard, how can I find an audience interested in learning from me and sharing with me? People who are either into what I'm giving out, or intrigued by the idea of learning about the little bit i've turned into my own. Maybe I'm just excited and impatient. I guess in time everything will happen the way it is supposed to.

Anyway off topic but Blog related, my brother came to stay this weekend and I utilized my "Lucky Pot." We had shredded beef and shredded chicken for burritos. I took the potatoes sliced them and fried them up. Then used the onion, carrot and garlic to shred up with the beef. I have also found a great way to cut down on fat but not sacrafice completely by substituting "Plain Greek Yogurt" for Sour cream. The only thing I had to actually take the time to cook was Spanish rice on the side. It left me with a super rich broth that I used tonight to braise some mushrooms for the baby. That is why I love this so much. I get a couple nights worth of meals from one days hard work.