Tandoori Roasted Cauliflower

While I was home visiting my family, my mom and I made one of her food-delivery-dinners… You know, those boxes that come with everything you need to make an amazing meal. I happened to love this meal, but it was SO EASY that I felt like I could recreate it at home. And so I did, and now I’m sharing with you. You’re welcome.

Tandoori Roasted Cauliflower with Yogurt Sauce and Orange Salad

Ingredients

Cauliflower:

  • 1-2 heads of cauliflower (serves 2-4)
  • tandoori masala seasoning mix
  • olive oil

cauli

Yogurt Sauce:

  • 1 container plain greek yogurt
  • tandoori masala seasoning mix
  • cilantro

yogurt

Orange Salad:

  • 1-2 large oranges (serves 2-4), pealed and cut into bite sized pieces
  • 1 shallot, thinly sliced
  • cilantro
  • olive oil

oranges

Side:

  • Warm naan or couscous makes a good combo with this meal.

Directions

This is SO EASY. Get ready.

  1. Preheat oven to 450 degrees.
  2. Mix together your orange pieces, shallot (to taste), a few pinches of cilantro, and about a tablespoon of olive oil. I also add a little salt and pepper. Set aside.
  3. Mix together yogurt, 1 tablespoon tandoori seasoning, and another few pinches of cilantro. Set aside.
  4. Remove stem and leaves of cauliflower, and cut each head into 8ths. Drizzle olive oil, 2-3 tablespoons tandoori, salt, and pepper and toss to coat. Lay pieces on an aluminum foil covered baking sheet (I recommend spraying it), and bake for about 20 minutes, until roasted.
  5. Serve cauliflower with yogurt sauce, and with orange salad on the side.

Pumpkin Chocolate Chili

It’s savory, I promise.

IMG_6928 My friend Jacob makes this chili regularly, and I loved it, so finally made him send me the recipe. Turns out, it is an adaptation of this Circleville Pumpkin Chili. AND IT’S AMAZING AND SO SO SAVORY. Do not let the pumpkin and the chocolate fool you…

So here we go with my adaptation of Jacob’s adaptation of the Circleville Pumpkin Chili recipe…This makes enough for really large crowd, so cut it in half if it’s just for you…

Pumpkin Chocolate Chili

Ingredients

1 tbsp olive oil
3 cloves chopped garlic
1 chopped onion
2 lbs ground turkey (any meat, of course)
1 tbsp black pepper
1 tsp cinnamon
1 tbsp dried oregano
1 1/2 tbsp salt
1 tbsp cumin
3 tbsp chili powder
2 tbsp ground paprika
1 can pumpkin puree
1 tablespoon dark cocoa powder, unsweetened
1 28-oz can crushed tomatoes
2 15-oz can tri-blend of beans, drained (so this is pinto, black, and kidney. but two cans of any beans will do. And of course, leave these out if you are paleo.)

Directions

1. In a large pot, heat oil over medium heat, then cook onion and garlic until translucent. Add meat and all spices, cooking and crumbling until meat is completely browned.

2. Add in pumpkin, cocoa powder, and tomatoes. Stir and reduce to simmer. Allow to simmer at least 20 minutes, but up to 90 will deliver the best flavor. Stir occasionally.

3. Stir in beans. Allow to simmer for 15 more minutes. Adjust seasoning, and serve.

To make in crockpot, I cooked the chili the night before without any of the simmering. I left it in the fridge overnight, and then turned it on high for an hour, and then low for the rest of the morning in the crock pot. It was ready for a potluck lunch. You could probably leave it on low or even keep warm all day if you wanted it hot when you got home from work.

This chili was a big hit at my office. Either that, or they were just being really nice. Regardless, I really loved it. It’s rich, hearty, and not as tomato-y as your normal chili. Definitely a fun way to switch it up!

Oysters

If there’s one thing I know about my husband, it is that he loves him some oysters on the half shell. One of our favorites restaurants in East Nashville has delicious oysters, and once a week goes 2-for-1. He never misses this when we are visiting Nashville. They don’t quite compare to that one time we ate oysters straight of the water in Boston. But still, we are fans.

That one time we ate oysters right out of the water in Boston.

So when we went to the grocery store this weekend, and they had oysters in the seafood department, we got ourselves a little treat. (One lesson learned though…if you’re buying oysters, make sure you have a shucker. A regular ol’ knife just won’t cut it.)

photo 1 (2)

Shuck your oysters, and load them up with horseradish and cocktail sauce. HELLO. This was indeed a Happy Sunday meal. Do you have any “treats” you like to stumble upon at the grocery? We love seafood, and just don’t get a lot of the good stuff living in Ohio. These seemed about as fresh as you can get around here!

photo 2 (3)

 

Skillet Ziti

I got this recipe over at eggtotheapples, and let me tell you, it was amazing…

6.19.09 002

Ingredients:

1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
28 ounce can crushed tomatoes
1 teaspoon salt, divided
3 cups water
12 ounces ziti pasta
1/2 cup heavy cream
1/2 cup parmesan cheese, grated
1/4 cup fresh basil leaf, minced
1 cup mozzarella cheese, shredded

Directions:

1. Preheat oven to 475 F
2. Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch oven safe nonstick skillet and saute over medium-high heat for 1 minute
3. Add tomatoes, water, ziti and 1/2 teaspoon salt
4. Cover and cook, stirring often maintaining a simmer, for about 15 minutes or until pasta is tender (I used tinfoil because I didn’t have a lid for my cast iron skillet)
5. Stir in cream, Parmesan, and basil, season with salt and pepper to taste.
6. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes.

And I just had to include one quick shot of boyfriend with the oven mitt and garlic bread!

6.19.09 008