Cauliflower and Baby Greens

When I made this dish a few months ago, it turned out mushy and not very tasty. I knew it was an error on the chef's part (me!), so I decided to try it again a few days ago. This time I knew to check the cauliflower often to make sure it wasn't overcooked. And I added a little extra flavoring while cooking the cauliflower - butter! Just a little - maybe 1/2 tbsp - but that helped give the dish a richer flavor.

The recipe is based on one from Everyday Food - I got it from my friend Lili. The original recipe (which I can't seem to find online anywhere - sorry!) calls for steak - you cook the steak in a pan, then when it is done, remove it and cook the cauliflower in the same pan for flavoring. Since I won't eat it that way, I tried it this way:

Cauliflower and Baby Greens

Ingredients:

1 head cauliflower, cored and cut into med. sized florets (not too small or it will be mushy)

3 garlic cloves, smashed

2 tbsp fresh lemon juice

1/2 tbsp butter

1 tbsp olive oil

1/2 cup water

1 bunch arugula

1 oz Parmesan cheese, shredded (or shaved)

Directions:

Heat pan over med-high heat, then add butter and olive oil. When melted, add garlic and sautee for a few minutes (don't let it burn!).

Then add cauliflower florets. Let the cauliflower "brown" a little - maybe for 2-3 minutes. Then add 1/2 cup water to pan, and partially cover with lid. Steam the cauliflower for 8-10 minutes - keep checking it to make sure it doesn't get over cooked. You want it "crisp-tender". The water may cook off, so if it disappears too soon, add a little more. You want your cauliflower browned, not burned!

When cauliflower is done, add to a bowl with arugula, salt and pepper to taste, parmesan cheese, and lemon juice. (The original recipe calls for mixing the lemon juice with 1 tbsp olive oil, whisking, then adding to veggies, but because I cooked the cauliflower in butter and oil, I didn't think it was necessary!). Gently toss together (arugula will wilt). Then serve, eat and enjoy!

I think this could be made with baby spinach also and come out well. Maybe I'll try that next time!

It's not the prettiest picture - this is day 3 of the dish. But isn't the placemat underneath the bowl just fabulous?? Thanks Andrea for a gorgeous set of placemats and napkins!

Strawberry Fields Forever

Today we went on a fieldtrip to pick strawberries with Emma's class. I wasn't sure what to expect - maybe a few rows of strawberry plants - probably way overpriced - etc. Luckily, I was wrong! We went to Bunce Brothers Farms in Stedman, NC (about 35 minutes from my house - only 15 from the school), and we were met with the sight of a huge field with rows and rows of strawberry plants. They were beautiful! We had the choice of filling a clear plastic clamshell (like the kind you see in grocery stores) for $2, or a big white basket to be weighed at the end. I started with 2 clamshell containers, and when we filled those, I got a white basket to fill too! The girls had lots of fun picking the berries. And when we went to pay, I saw some beautiful lettuce for sale on the table. They had red leaf and green leaf, and they were picked this morning! The lettuce was $1. Thats right - you read that correctly. $1. You can't find lettuce anywhere for that cheap. I even got 2 heads of lettuce of $1 because the man who was helping said the first one he put in my bag was too small. I think I need to shop at produce farms every week! Luckily there are some closer to my house. I'll update you about my next farm fresh finds!



UPDATE:
The lettuce was soooo good! I don't think I've ever had such fresh lettuce before - it was so tender and flavorful! I'm hooked on farm fresh produce now!
And look out for some strawberry cake/cupcake recipes this week. I just found 4 that I want to try immediately. I think I'll just try one this week. That will give me a reason to pick some more strawberries next week!

Spring Wild Rice Salad

I am a huge fan of 101 Cookbooks. The recipes are always so fresh, healthy, tasty, and the pictures are gorgeous! I look at Heidi's recipes anytime I need some inspiration for dinner. A few weeks ago I happened to have all the ingredients for this delicious Spring Wild Rice Salad, so I made it! Scott and I loved it - the girls did not. But that just meant more for us! I'll make this again for sure!

Spring Wild Rice Salad

Ingredients:

1 bunch asparagus, trimmed and cut into 1-inch segments

4 cups cooked wild rice*

1 cup cooked yellow split peas**

1 bunch chives, chopped

1/4 cup goat cheese, crumbled (optional)

Almond Dressing:

1 garlic clove, smashed and chopped

1/4 cup almond butter

zest of one lemon

scant 1/4 cup fresh lemon juice

2 tablespoons olive oil

scant 1/4 cup hot water

scant 1/2 teaspoon fine grain sea salt

Directions:

1. Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
2. Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just a minute - until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.
3. In a large bowl combine the wild rice, yellow split peas, asparagus, and about half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and crumbled goat cheese.

*I followed the directions on my box of wild rice for how long to cook it.

**To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.

***Heidi also suggested pan frying the cooked lentils for a minute or so to give it a little more texture. I did, and enjoyed it!

Sorry - I neglected to take any pics of this dish. But if you look at 101 Cookbooks, you'll see all the beautiful photos of Heidi's recipes!

Dangerous Reading for April

I'm so excited - I just signed up for the closest version of a bookclub I have available to me! I was perusing someone's cooking blog and saw a link to this: My Year of Reading Dangerously. It's a reading challenge for the year - one book per month. Of course, I'm starting it a little late in the game, but better late than never! I'm looking forward to reading and discussing the books! April's book is Transformations, by Anne Sexton - a book of poetry (not my normal reading material). I'll be looking for it at the library tomorrow morning!

Abby's big girl bed

It's a big month for Abby - another milestone happened yesterday. Abby went from her crib to a "big girl" bed! She did pretty well with it - it took her awhile to go to sleep, but once she did, she stayed asleep till morning. Let's hope tonight goes even better!



Abby loves her new pink comforter and flower sheets!



**I know, I know - there haven't been many recipes lately! Look out later this week - I'll post some old ones and hopefully at least one new recipe!

Abby's first day of school!

I know - April is a strange time of year for a first day of school. But Abby has been on the waiting list for the 1 year old class at the preschool since last July, and she JUST got in! She had a great first day today - she played well with others and didn't miss me at all! It was strange to drive away from the school without anyone in the backseat, but I had a good morning too! Its amazing how much more efficient I am at shopping for clothes without anyone under aged 5 with me!

Here are some pics from Abby's first day!





And here was Abby after a long tiring morning at school:



(Too bad the nap only lasted as long as the car ride!)

Early Birthday Presents

We celebrated my birthday early last weekend, and I received some new cookbooks from my husband. I had been lamenting the fact that low carb vegetarian recipes were hard to find, so he found some for me!

The New Glucose Revolution : Low GI Vegetarian Cookbook and Carb Conscious Vegetarian

(Don't worry - I also received a morning at the spa for a massage and a spa mani/pedi, and a shopping trip and a dinner out to PF Changs, so don't think he only gave me cookbooks for "healthy"food for my b'day!)

The Low GI Vegetarian Cookbook has beautiful pictures of the food (which I love) and the first chapter is all about how to eat a healthy vegetarian diet, why lower GI foods are better for you, and even gives menu plans for vegetarian and vegan adults, teens, and children. The recipes look delicious in both books. I can't wait to try them out!

Thank you Scott, Emma, and Abby for a great early birthday!!