Roasted Curry Cauliflower with Quinoa & Cashews

This recipe for Roasted Curry Cauliflower with Quinoa & Cashews is part of a plan to wake myself up from a "bad habit" coma. Somewhere around September or October the health conscious part of me went into a deep dark sleep. When I woke up, I was standing in a poorly lit dressing room in Macy's, struggling to get a pair of new jeans over my wide ass. The trendy denims were a size I was convinced would be my new "fat" pants and yet they wouldn't even zip. As I sat down on the tiny bench and let the tears pour down my face (while cursing myself for being so shallow), I tried to put my proverbial positive spin on things.

1- This is a wake-up call (wish I could hit the snooze button, now.)

2- I should feel thankful. (I've got legs and arms...and eyes...and hair...and at least I HAVE an ass, right?)

3- I didn't need to spend money on new jeans anyway. I have a closet full of clothes that I'm not wearing (oh yeah, cause they don't fit anymore.)

4- I think designers are changing the size numbers on clothes these days (oh, but wouldn't they make them go the other way?)

5- Maybe this is just my best, and I should accept myself (except I'm also tired, not focused, and by the way, I'm crying in a friggin' department store dressing room. That is not a sign of a healthy body and healthy mind.)I told the weepy mess of me (three of me, thanks to those stupid "see all of you" mirrors) that I had two choices. They're the same two choices I always have for everything. I can give-up, give-in and not give-a-crap or I can do something about it.

I've never believed in diets that cut out food groups, and I think our food industry is killing us with chemically enhanced, high sugared "low-fat, not real" foods. I believe in the science of burning more fuel than you take in, and balance in all things.

I love all foods. I love creating recipes, baking, cooking, and challenging myself to create specialty treats. I will not stop cooking and serving those things that make me happy (and some other folks around me, too.) I need balance, more conscious eating, and a return to my exercising/dancing/moving and energetic lifestyle.One exciting way to get more greens into my day is by blending some of the top nutrient greens into a fruity smoothie for the morning. A local blogger friend, Erika, is working on her own plan for a healthier life and she posted about this recipe: The Green Smoothie.

Both my husband and I have been drinking these several times a week along with taking 4 mile walks, going to bed earlier (instead of 3am) and drinking more water. Another way to add balance is by making sure I have good foods in the fridge to choose. I grew up thinking I didn't like Cauliflower (maybe you're the same) until I roasted it. The flavor mellows out, becomes naturally sweeter with a toasty base. When you add a little Curry, a few crunchy cashews, the ancient and perfect grain of Quinoa (Keen-Wha) and a tangy spritz of lemon juice you end up with a full flavored lunch/dinner/snack that keeps well when chilled.The next thing I make will probably be some kind of chocolate treat, or a cheesy casserole, but you can bet I'll be eating a regular portion and balance it with a heart pumping workout. I'm awake from the coma, and I'm going back into that dressing room in a few weeks and face those mirrors head-on.

Balance. It's always about balance, for me.

Thanks for stopping by. I hope your health is at its best and the mirror is always grinning back at you. :D

Recipe: Roasted Curry Cauliflower with Quinoa & Cashews

1 Medium Cauliflower (cut into bite-size florets)
2 Tbls. Olive Oil
1/2 cup unsalted Cashews
1 teaspoon Curry Powder
pinch of salt/pepper
1 cup Quinoa (I used Red Quinoa)
1 1/2 cup Vegetable Stock (or you could use water)
1/4 cup Scallions (chopped including some green)
1 small Lemon zest and juice

Preheat Oven 350F

1) Spread the Cauliflower florets onto a parchment lined baking sheet, drizzle with oil and roast in oven for 15 minutes.

2) Add the cashews to the baking sheet and sprinkle the curry powder over all of it. Toss to coat with a spatula and return the pan to the oven for another 10 minutes. Hold for later.

3) While the Cauliflower is cooking, add the vegetable stock to a sauce pan and pour in the Quinoa and a good pinch of salt. Heat on Med/High to boiling. Reduce heat to low, cover and allow to cook until all the liquid has been used and the Quinoa has sprouted (about 20 minutes.)

4) Fluff the Quinoa with a fork, and allow it to cool for a few minutes.

5) Add the Quinoa and the Cauliflower with cashews together and toss to combine.

6) Add the chopped scallions, salt and pepper to taste. Then lightly toss in the lemon zest and squeeze the juice over the whole dish. Toss and serve or refrigerate for later. The flavors combine and are even better the next day.

Left-Over Left-Overs for #LetsLunch

Let me tell you what I did with my left-over Turkey and fixin's from Thanksgiving: We reheated and ate a complete Thanksgiving meal all over again. I know, I know - if the Macy's Day parade was the day AFTER the holiday I could've been a one-ton float that needed cable and six people to pull it down the street. However; life is about balance for me. So, I used the "left-over left-overs" to create a healthy Curry Turkey SALAD.

CURRY TURKEY SALAD ON MACHE

Ok, so it has a tiny spoonful of mayonnaise (you could use yogurt). Let's face it, compared to the day before, I'm starving myself.

CURRY TURKEY SALAD ON MACHE:
1 cup of chopped, cooked turkey
1 TBLS curry powder (even better if you toast it in a skillet for a moment before using)
1 TBLS (or to your palate) Dijon Mustard (don't use any less flavorful mustard - you need the ummph)
1 TBLS (or less) of Mayonaise (home-made is best, but organic is good)
a dash of olive oil
a handful of grapes
a sprinkling of chopped nuts
a sprinkling of blu cheese
Mache (or mixed baby or arugula would be great)

1) First mix the curry, mustard and mayonaise together; then toss the turkey in to the mix. If you like it a little smoother, add the dash of olive oil.
2) Add the grapes and adjust seasoning.
3) If you like your greens dressed, try just a sprinkling of olive oil and balsamic or leave dry. Mound them on the plate. Add a scoop of the Turkey Curry Salad to the center.
4) Sprinkle with nuts and cheese.
5) I also sprinkled a little bit of toasted left-over dressing (don't judge, I'm weak).

I served this to my husband and teenage son and they loved it. I had to laugh, though, because my husband thought it was the "Salad before the meal". I think he's still sitting at the table waiting.

This posting was another wonderful idea by Cheryl at A Tiger In The Kitchen for our Twitter group called #LetsLunch. Every month or so a few of us (click on these: Cowgirl Chef, A Tiger In The Kitchen, for other delightful leftover ideas) post together as a kinda Virtual-Lunch. You are welcome to join us by posting or by following. Just let me know in the comments, or on twitter: @ShowFoodChef.

Dosas at the Slow Food Picnic - Daring Cooks meet Time For Lunch Campaign

If I ever had a Vaudeville act it would be plate spinning. I can multi-task with the best of them. So when Debyi from Healthy Vegan Kitchen chose Indian Dosas (from the refresh cookbook by Ruth Tal) for the Daring Cook's September Challenge - AND- Slow Food USA was launching a Time For Lunch campaign to bring healthy food into our kid's schools by throwing a country wide Eat-In on Labor Day - my brain plates started spinning. I followed the recipes as given for the Daring Cook's Challenge, but created the lacy Indian crepes into mini crepes that could feed a crowd. Then, I brought them proudly to my neighborhood Slow Food Picnic. It was a large platter of fragrant, colorful, vegan delectables that were literally scooped up (with repeat visits) even by the youngest children. I was as proud as if I'd brought my grandma's buttermilk fried chicken to the preacher's invitation-only cover-dish dinner. I've never been vegan, and can't imagine giving up cheese, milk or fish forever, but - hey- that's why I signed up for the Daring Kitchen: to be challenged and stretched into areas that maybe I'd never pick on my own.

After making the recipes as offered, I also did a little more research on my own (half the fun is learning other cultures, too.) Okay, so the Dosa recipe we used was A way of making them and actually closer to Maida Dosas (fine milled wheat flour used on occasion in Indian Cuisine) than the older versions of Dosas that use rice and urad dal (lentils) that are soaked overnight, ground and fermented for hours before being made into a batter. However; these Dosas were a great introduction and by using Spelt Flour (a very hearty and healthy grain) they became something that I would gladly make again even on a limited time schedule. I also discovered they freeze well, which makes it even more convenient for feeding a busy family that still wants to eat healthy.
The Slow Food Eat-In on Labor Day had over 300 picnics happening all across America and was successful in gathering over 20,000 signatures on a petition to raise awareness in the USA to the need for better nutrition in our school lunches. I'm including a few pics from our small neighborhood picnic because the food was just so darn delicious looking and tasting.
It was inspiring to see families setting an example by eating fresh foods with their kids, talking about the farming, etc... And, to see small kids grabbing skewers of tiny tomatoes and fruits and eating them like/instead of candy - well, that was just the coolest summer day yet. Slow Food USA supplied flyers, and plenty of bio-degradable plates and utensils.And NOW to the recipes. There are three parts to the whole Dosa experience that we followed.
1) The Pancakes/the Dosas (like Indian crepes)
2) The Curry Garbanzo Filling (which can be made and frozen for later, and can also be used as a topping for rice, so making the whole recipe is just simply smart.
3) The Coconut Curry sauce (which can ALSO be frozen for later and used as a topping on veggies, rice or a different dish of your own concoction; I found this very mild flavored)

Dosa Pancakes
1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)
½ tsp (2½ gm) salt
½ tsp (2½ gm) baking powder
½ tsp (2½ gm) curry powder
½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)
¾ cup (175ml/6oz) water
cooking spray, if needed

1.Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth. This can get gummy, go at it little at a time.
2.Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
3.Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.
** In my case, I used a small pan and I did add a little more almond milk to make just a bit thinner batter.

Curried Garbanzo Filling

5 cloves garlic
1 onion, peeled and finely diced
1 carrot, peeled and finely diced
1 green pepper, finely diced (red, yellow or orange are fine too)
2 medium hot banana chilies, minced
2 TBSP (16gm) cumin, ground
1 TBSP (8gm) oregano
1 TBSP (8gm) sea salt (coarse)
1 TBSP (8gm) turmeric
4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)
½ cup (125gm/4oz) tomato paste

1.Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
2.Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

Coconut Curry Sauce

1 onion, peeled and chopped
2 cloves garlic
½ (2½ gm) tsp cumin, ground
¾ (3¾ gm) tsp sea salt (coarse)
3 TBSP (30gm) curry powder
3 TBSP (30gm) spelt flour (or all-purpose GF flour)
3 cups (750ml/24oz) vegetable broth
2 cups (500ml/24oz) coconut milk
3 large tomatoes, diced

1.Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
2.Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.
3.Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
4.Let it simmer for half an hour.Dosa Toppings
1 batch Coconut Curry Sauce (see below), heated
¼ cup (125gm) grated coconut
¼ cucumber, sliced

Was it worth it? Yes! Was it delicious? Yes! Would I make it again? Yes!

During the month of September, Slow Food USA is opening their membership to anyone for any amount they can pay. I hope you'll look into right here.

Daring Kitchens are open to all interested in a cooking/baking challenge. I hope to read about your experience next. AND you can read about the other blogs right here.


**Other wonderful links to fabulous Indian Cooking:

Manjula

Apple Bowl Curry Soup: Let's Lunch

Today's "Let's Lunch" (the international virtual lunch date) entree is a chilled soup. Since it was coinciding with Back-To-School time and a Welcome Luncheon for teachers, I decided to go for apples. And looking for every chance to make the clean-up extra easy - why not make the bowl edible too? This is my Apple Bowl Curry Soup; ABC Soup for short.
The Let's Lunch group is an open invitation idea started by several creative Food Bloggers on Twitter, who were literally across the world from each other. It has become a delicious way to connect on lunch ideas, swap recipes and inspire each other. Now there are a whole group of us, and YOU are always welcome to join in the fun. You can find out about the next "Let's Lunch" by searching #letslunch on twitter, following any of us on twitter (@cheryltan88, @cowgirlchef, @showfoodchef @geokaren, @PinchMySalt, @thenaptimechef ,@blogwelldone,@istelleinad,@barbraaustin, @cosmiccowgirlt, ), or leave a comment here.

Now...soup's on!

This is a very simple soup that has just a hint of curry and mint to give it interest and range of flavor. It does require a hardy crisp apple for the best bite and chilling the apple before cutting makes it easier to scoop out and maintain it's shape.

To prepare the apples, have fresh lemon juice handy to rub over and inside the apples so the flesh doesn't turn brown as it oxidizes.
Slice the wide top end from each apple, about 1/4 way down. Using a paring knife, carefully score around the inside of the apple, leaving about a 1/4 inch rim. Score an X across the apple to help break the core. Using a small spoon or a melon baller, scoop out the flesh of the apple, being careful to leave a good bottom inside and not cut through the apple skin. Be sure to keep all the scooped out apple for the soup, discarding the seeds and core. Rub the cut rim and the insides of the apple bowl with fresh lemon juice to help keep the fresh color. Turn the prepared apples over on a parchment covered plate and chill in the refrigerator while preparing the soup.

Apple Curry Mint Soup
(serves 6)

4-6 cups of peeled & cored apple parts
2 Tbls. olive oil
1 small onion, diced
1/4 tsp. curry powder
juice of 1 lemon
2-3 sprigs of fresh mint + more for garnish
2 1/4 cups vegetable stock
salt/pepper to taste
In a sauce pan, heat the olive oil on medium and saute onion, apple, curry, salt and pepper until the apple is soft. Add the stock and mint leaves - simmer low for 40 minutes. Cool, then add lemon juice and puree for a thick, rich soup. Chill well. Pour to serve. Garnish with creme fraiche and mint sprigs.

**For a thinner soup, just add more stock to the simmer.

** For more of a dessert soup, leave out the curry and add a tsp. of brown sugar instead.

Enjoy, but don't leave this apple on the teacher's desk - it might spill.

Get inspired by other chilled soups, being served at these blogs for today's Let's Lunch:
A Tiger In The Kitchen
The Naptime Chef
GeoFooding
BonVivant
Pinch My Salt
Cowgirl Chef
Serve It Forth
Blog Well Done