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.

Mushroom and Spinach Quiche

AKA Super Easy Quiche that you can fill with any ingredients you want! YAY!

This weekend, a couple of my girlfriends gathered for a bunch at a friend’s house. Let’s just say we were there for about five hours, and it was glorious, girly time. And my hands-down favorite brunchy food is quiche (well really, anything with eggs, but quiche definitely covers that). There are a million recipes out there, so I kind of just made one up, and I’d say it turned out quite nice.

First off, I pretty much ALWAYS use a store-bought crust. They are delicious, and let’s be real…no one cares. I recommend a frozen deep-dish pie crust…you know, the kind you buy that’s already in the foil tin, and usually you have to buy two which means WOOPS more quiche next weekend please!!

Anyway, here you go. You can always substitute any meat or veggie you want, but I was really happy with the flavor on this one…enjoy!

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Mushroom and Spinach Quiche

Ingredients

  • 4 eggs
  • 1 cup milk (I use skim, but I suppose higher fat might be even more delicious)
  • 1 medium sweet onion, diced
  • 1 10 oz package frozen spinach, thawed and squeezed
  • 1 8oz package of sliced baby bella mushrooms
  • CHEESE. Optional, and the amount/type is totally adjustable.
  • salt, pepper, garlic powder, and any other seasonings you are partial to. Thyme would be good, but I did not have any on hand.
  • Olive oil

Directions

1. Preheat oven to 350 degrees. Saute onion in olive oil until it begins to brown and become slightly translucent. Add mushrooms, and cook for a few more minutes until they begin to brown as well. Add in spinach and mix well. Take off heat and let it cool off a bit.

2. In a medium bowl, combine eggs, milk, and seasonings: Beat well. Also add in about 2-4 oz of cheese. I had a bit of feta left in my fridge, so I threw that in with a little shredded cheddar.

3. Stir about 1/2 of your onion, mushroom, and spinach mixture into your eggs. Pour this into your pie crust, and then slowly add as much of the remaining vegetable mixture as you can. You may have a little left over, but I think it’s more important to get all the eggs in there.

4. Bake for about 40 minutes before checking it. It will likely still jiggle a little in the middle. Add a sprinkle of cheese across the top, and bake another 10 minutes, or until the middle no longer jiggles. I also recommend placing your quiche onto a sheet tray, since you’ll likely get a little overflow, and you don’t want to bother cleaning your oven later!

5. Let rest at least 20 minutes. You can serve at room temperature, or even cold. I’m a fan of warm/room temperature…To each his own!

Enjoy BRUNCH!! Because mimosas.

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Bell Pepper Nachos

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Um, heck yeah. The summer always leaves me hankering for more fresh veggies, and less time using the oven. These “nachos” are absolutely the most perfect appetizer for a summer party. Girls night, anyone? These are vegetarian, but you could definitely take this idea and do whatever you’d like with them. Add beef, chicken, or anything you like on your regular nachos! Also, these are not exactly paleo, but could easily be made that way if that’s how your roll.

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Bell Pepper Nachos
adapted from Closet Cooking

Ingredients
2 lb. bag of mini bell peppers
1 cup corn (frozen, fresh, whatever is easy)
1 cup black beans
3-4 roma tomatoes, chopped
1 avocado, chopped
1/2 red onion, chopped
1 jalapeno, chopped (optional)
salt and pepper to taste
1 squeeze of lime juice
shredded cheese for sprinkling on top
cilantro for garnish

Directions

1. Preheat oven to 350 degrees.

2. Slice all your bell peppers in half, stemming and seeding them along the way. Lay them out on a baking sheet lined with parchment paper.

3. In a bowl, mix together corn, black beans, tomatoes, avocado, onion, jalapeno, salt, pepper, and lime juice. You can make this in advance and refrigerate if you’d like the flavors to meld together a bit more.

4. Fill each bell pepper half with your black bean mixture. Sprinkle with cheese, and place in oven for 5-6 minutes, until the cheese is melted and ingredients are heated through.

5. Garnish with cilantro, and enjoy! Other suggestions: Serve with sour cream, salsa, extra guac, or whatever suits your fancy.

Delicious, healthy, fresh, and summery!! And the best part? GUILT FREE!

#foodhacks 🙂

Lemon Chickpea Pasta with Capers

This is such a great, easy, light recipe, perfect for a weeknight dinner.  I’m beginning to cook a bit more vegetarian lately, and this is definitely a keeper.

Ingredients:
1/2 lb small penne (or pasta of choice)
1 can chickpeas drained and rinsed
1/2 lemon juiced and zested
4 tablespoons good quality olive oil
3 tablespoons hot pasta water
2 tablespoons capers
1 teaspoon hot sauce or red pepper flakes
1/4 cup Parmigiano Reggiano Cheese, grated plus extra for serving
salt + pepper to taste

Directions:
Cook the pasta in salted, boiling water according to manufacturer directions. In a large bowl mix lemon juice, lemon zest, olive oil, capers, and hot sauce. Add the chickpeas and stir to coat. Drain the pasta, reserving some of the hot water.

Add the pasta to the chickpeas, stir in the cheese, while adding a bit of the pasta water as you mix (this helps to really pull everything together). Season with salt and pepper. Add more lemon juice/hot sauce to your liking. Serve with extra Parmesan Cheese.

Thanks to eat.repeat. for this great recipe!