Food Lush

Mac & Cheese Style Cauliflower

Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!

by Sarah Anne

I'm so sad to be saying good by after such a short time with Food Lush, but I am forever grateful to have been included in this amazing bunch of women who love food as much as I do. I haven't been around long, but before I was a writer, I was a reader brought over by Caitlin (Thanks Caitlin!). So I will link you to a post of hers that gave me the guts to try something I'd always wanted to - Fresh Strawberry Jam!  As far as my own post, I think my very first post on Lentils is my favourite. 

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Onward and upward as they say, folks. I don't have any huge "my last post" kind of post, but I do have a favourite recipe that I rediscovered this week. It's definitely one that I think you'll love. Mac & cheese style cauliflower.  

Now, hold on, don't go anywhere just because I said cauliflower.  I know. It's kind of a misused vegetable. Bland when steamed. Used as 'rice' for the raw food and paleo crowd. Whipped up into faux mashed potatoes. Poor thing. I'll admit this recipe is kind of similar in that it is an attempt to lighten up a homey, cheesy dish.  But do me a favour and give it a shot. I promise, it's a dish worth adding to your rotation. 

Source

I definitely always increase the garlic in this recipe (and all recipes, let's be honest here) and sometimes I'll add a little dijon to the sauce.  I'm sure this recipe would be flexible enough to add bacon for those that like that sort of thing, green onions, maybe even peas?  For some reason, I always feel like peas go with mac and cheese, and since I like to mess with recipes so this is no different. Try it out and jazz up the flavours a bit! What kind of flavour combos can you think up. I love recipes that are simple in flavour and technique that lend themselves to a bit of play.

The other bonus to this recipe? It can be made pretty inexpensively depending on the cheese you buy. It can be doubled for more leftovers too. Maybe it is a way to get kids (and adults!) to eat their veggies rather than that blue box that advertises cauliflower in its pasta? Far healthier and in my mind, way tastier!

I serve this with a green salad most often and call it dinner. Oh, and don't forget to try a little sriracha on top, because who doesn't like sriracha? 

Are you a cauliflower fan? Have you tried any other 'faux' recipes using cauliflower? Perhaps a recipe like this?  

Gogo Quinoa Pasta

by Sarah Anne

I have a bit of a love/hate kind of thing going with pasta. I LOVE the delicate bite of a fresh pasta. The chew. The way the sauce clings to it. However, when I'm really trying to watch what I eat, a pasta dinner really takes up a good portion of my intake for the day. For a girl who loves to eat, this is super frustrating. 

Last night I had pasta planned and thought I'd peruse the natural foods store for any alternatives that might be worth trying. I'm SO glad I did, because I discovered something that I think I love more than regular, dry white pasta. 

Quinoa pasta!

Less calories and more protein than conventional pasta, and a far better texture than whole wheat spaghetti, this was certainly a winner in this house.  I tossed it with a simple fresh tomato and garlic sauce which clung nicely to each strand like I would expect with regular wheat pasta. I've tried rice pasta, kamut pasta and corn pasta - none of which stood up to my stringent pasta standards. This quinoa version by Gogo, had a nice bite to it, sauce held and it was easy to prepare. Word to the wise, however? Do NOT overcook it, or it will go to mush very, very quickly. 

I'm anxious to try Gogo's other varieties. Perhaps macaroni and cheese or a baked pasta dish next? I bet a fusili variety would make a great greek pasta salad as Elsha helped us out with a week or two ago. While a bit more pricey, this product will definitely become a staple in my house!

Have you ever tried quinoa pasta or any other 'alternative' flour product and been pleasantly surprised? 


 

I'm Crazy for Vegetarian Chili

by Sarah Anne

This post was originally supposed to be about an amazing banana bread recipe I found, because I know you need another one. However! In searching for a good vegetarian chili recipe high in protein, low in fat, I came across a recipe from The Kitchn, and had to share. I promise I'll share the healthier banana bread another time, because I've already made it twice. Read: I can't stop eating it. Anyway!

I'm absolutely one of those people that cannot leave well enough alone. I always tweak recipes, add something here, substitute something there, and as a result I never make the same recipe twice. Often times, I just "wing it" and make my version of whatever dish I'm feeling like in that moment. Soups, chili, casseroles, and salads are all pretty forgiving. I've been getting better about it lately, but when I decided to have chili last night for dinner, I realized that I didn't have a "go-to" recipe. After looking at several that looked delicious, (how does any chili recipe NOT look delicious?) I knew I had a winner.

This recipe uses no faux meat, no yams, no funky ingredients but relies on beans for protein content. On top of that, the secret ingredient - espresso powder, gives it a dark, rich flavour that you might think you'd miss without the beef. The method is easy to follow, and really is a bit of a chop and dump kind of thing. It does take a bit of time to prepare, only because the flavours need to simmer and marry, but it will be worth it I promise. 

Of course, I made a few tweaks. I definitely used less than 1/4 cup of olive oil, more like 1/8th, or two tablespoons. I added 6-8 chopped mushrooms and two roughly chopped carrots in after the onions had sauteed for a couple minutes on their own.  I also increased the chili powder, cumin, and garlic, as often I feel like recipes tend to be under-spiced for my own palate. I like things bold! Abrasive! I used three 19oz cans of beans, one chickpea, one kidney beans, and one mixed. I didn't have chipotle chili powder on hand, so I just used chipotle puree, and added a few tablespoons in with the tomato step, along with a bit of smoked paprika and cayenne.  I told you, we like things muy caliente around these parts.  

Side note: If you don't have/use chipotle puree, you should. Take a can of chipotles in adobo and give it a whizz, or as Jamie Oliver says - whazz, in a food processor or high-powered blender. Store in the fridge and add to everything and anything. It lasts forever and is SO versatile! Think aioli, salad dressing, marinades, soups, etc!

If you care about nutritional and caloric stats, I did plug the recipe into a calculator. For seven servings, they are a bit over 300 calories each (337), with 14 grams of protein and a whopping 13 grams of fiber. A bonus for the vegetarians out there, you're getting some vitamin D from the added mushrooms as they are the only plant source of vitamin D. Nifty eh?

The other thing about this recipe with my additions? There's no way on God's green earth it serves only four people I estimate more like 6-8 servings. It's so fiber rich and filling, you won't need a massive bowl to be satisfied. I did top my bowl with a bit of sour cream and diced avocado and made these muffins to have on the side. All in all an easy, rich, satisfying and healthy meal that was cheap to boot!

This will from now on, be my 'go-to' recipe for chili. I think it's versatile, thick, rich and saucy and just what I was looking for. I hope you'll give it a try and let me know what you think!

Do you have a favourite chili recipe, or a recipe that you seem to go back to over and over for something? What do you like in your chili and what do you look for when searching for a recipe? 

DIY Fancy Oatmeal

by Maura

I'm a sucker for quick, fancy oatmeal at places like Starbucks, McDonalds, and other fast food places. It is a quick, easy, delicious and low-calorie breakfast for those who are short on time. I do, however, object to paying for a breakfast that I can make at home for pennies on the dollar. And I'm going to share my secrets with you!

First, gather your ingredients. Dried fruit, instant oatmeal, and nuts of your choice. I use walnuts, but almonds would be equally delicious. I also chose dried cranberries and a dried fruit mix from Trader Joe's.

I put about 2 tablespoons of each in a baggie, one for each day of the week. Complicated, I know, but you can handle it.

If I have plain oatmeal, I will add a couple of teaspoons of brown sugar. To bring it to the Full Time Fancy level, I add chopped up apple. It is so good! Sweet and crunchy. Beware, however, that you need to chop the apple daily or it gets mealy mixed in with the other ingredients.

At school, I have some paper bowls and spoons. I used to use a regular bowl and spoon, but oatmeal is a pain to wash off of dishes, so I broke down and bought the disposable dishes.

And there it is. My super easy, super cheap breakfast of champions.

What do you eat for breakfast on the go?

Gluten Free Corner: Plentils Lentil Chips

by Slynnro

Well, after a brief work-induced hiatus, I'm back and from now on I will be bringing you my favorite gluten-free finds (and anything I find that is NOT worth the investment). Hopefully, the finds I bring here will be delicious enough for the non-gluten intolerant amongst us, as well!  

So this week's featured product is Plentils, delicious lentil chips!

 

These chips are made by Enjoy Life, and well, I haven't always enjoyed their wares. But these chips are awesome. They have a lightness in texture that for some reason reminds me of FunYuns (do those still exist? Are they gluten free? FunYuns taste like my childhood), without the horrific onion breath after.

I've had a lot of luck with products that are lentil-based when gluten-free goodies hunting, and these were no exception. They'd make a great sandwich side, and I've also crushed them into tomato soup and put them on top of a salad in lieu of croutons. These are also definitely yummy enough that I'd serve them to someone without gluten issues without my typical "gluten-free good" warning -- gluten-free good meaning, they're good . . . for being gluten free. These are just straight-up good. I picked them up at my local Whole Foods. They are also available through the Enjoy Life website for $3.74/bag, which is about what I paid in store. They also sell a small indiviudal serving bag online, and I haven't been able to find that in store.

31 chips has 130 calories, and 6 grams of fat, which is a bonus -- gluten-free chips and especially pretzels tend to have pretty high calorie and fat content. They are also dairy free.

Pantry Staple: Canned (and Dried) Lentils

Editor's note: Welcome to the lovely Sarah Anne, who is joining Food Lush's ranks. You can learn more about her at Fear No Food and on Twitter, too. 

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by Sarah Anne

Hey folks! I'm Sarah, a new addition to Food Lush, and I'm pretty excited to be able to talk to yet MORE people about food. Consider yourself warned!

As someone really keyed into not only the enjoyment of food, but also true nourishment, I tend to be a bit obsessive about making sure that we eat a well-rounded diet with plenty of fiber, protein, and other nutrients. It helps that I am constantly looking up nutritional stats of most foods, but it also helps that I keep my pantry and freezer well-stocked. Out of the many foods I keep on hand, which hopefully I'll go through in time, one of my most favourite pantry staples is a can or bag of lentils.

They are a great source of cholesterol-reducing fiber, vegetarian protein along with a couple B vitamins, folate, iron, manganese and a host of other vitamins and minerals. Not to mention, lentils are low calorie and nearly free of fat. As a vegetarian, I'd say they're a pretty good staple to have on hand, and we eat them a few times a week. 

There are several different types of lentils – brown/green, french or puy lentils, split red lentils, each of which has their use; I use brown or green lentils most often, with split red lentils coming a close second in the wintertime.

Canned lentils can be a great quick fix, and are wonderful in the summertime when you don't want to heat up the kitchen, as I rarely do in my 500sq ft apartment. Toss the rinsed lentils with chopped veggies and prepared vinaigrette for a nutritious and filling salad. Add a whole grain for even more oomph. Do the same in the fall or winter, but saute the vegetables and add the rinsed lentils toward the end, toss with dressing or sauce and you have a hearty, belly-warming meal. Our favourite this past summer was to add quinoa and canned lentils to Greek salad for a complete and super easy meal.

A bag of dried lentils can be just as useful, and even less expensive, but requires a bit more planning and prep time just to rinse and cook. It's still worth the effort to me! Here are a few of my recent favourites that used dried lentils. I've made each of these and have LOVED them. As an aside – so has my husband who is usually the test of a good, people-pleasing recipe.

Dreena Burton's “No-Fu” Love Loaf

(Source: Hannah Kaminsky & Plant Powered Kitchen)

Veggie Balls from Huffington Post

(Source) 

 

French Lentils with Walnuts and Goat Cheese from Laura Calder, Food Network Canada

(Source)

Lentils are such a versatile ingredient and a great option for meat eaters and vegetarians alike and are cheap to boot! From lentil loaves to indian style curries, everyone can get on board with something about lentils. Do you cook with lentils often? What kind? Do you have a favourite recipe that uses them? I'd love to find some new ones!

Easy, Delicious, Impressive Meal Accompaniment: Grilled Pineapple

by Caitlin

A great thing about being forced into an allergy diet is that you're also forced into creativty. When you've got very limited options you've just gotta figure out different ways of putting things together, and it's a great excuse to attempt some things I've always wanted to try. So! Maybe this grilled pineapple isn't impressive to YOU, but I was certainly impressed with myself upon first pulling this off successfully! 

It's perfect alongside your favorite meat dish, atop a salad, or mixed in with your favorite grain. It would also be a delicious, fun dessert with a big scoop of vanilla ice cream. And it's super healthy: the only ingredient is pineapple. You can add oil, salt, and pepper if you want, but I think it's totally unecessary.

I quarter the pineapple using the technique my husband (the chef and former Hawaii resident!) taught me, which you can see in this video from about minute 1:15 to about 2:05.

 

I like them in big quarters because they're easier to monitor on the grill, won't slip through the slats, and there's just something satisfying about cutting into a big ole pineapple steak.

Set your grill to medium hot, and throw the pineaple right on. If you have the patience, do it low and slow for 20-30 minutes. You want to make sure that the sugar gets nice and caramelized, and that it's cooked all the way through. You'll likely end up flipping it a few times to check the progress: it's good to move them around to make sure they're cooked evenly, all the way through. Sometimes hot spots can trip you up, so just keep an eye on them. 

When they're done, they'll look like this: Deeeelicious!

Served here with carne asada, cilantro lime quinoa, grilled asparagus, and cabbage. (Photo by me.)

Have you ever grilled pineapple?

Cook's Illustrated Perfect Roasted Cauliflower

by Caitlin

This roasted cauliflower is...wait where are you going?!

I know! It's cauliflower! I know! It's roasted, and what could possibly be new in roasted vegetables, and sure, your kitchen will smell like farts for a little bit, but I promise this is worth it. My perpetual problem with cauliflower is that it's bland and the texture...it's cauliflower. The fact that I can't think of much more to say about it than that about sums it up. But. Cauliflower is also wonderful. I love it in a curry, I'm a fan of cauliflower purees and soups, and have been meaning to try using it as a rice substitute, like this recipe. 

The head of cauliflower is cut into wedges, rubbed with olive oil, salt and pepper, then popped in the oven wrapped very tightly in foil for a bit to steam it: The foil is then removed to brown the sides, flipping halfway through. The result is crispy, crunchy outside, soft and creamy in the middle. I won't say it's exactly like a potato, but it's damn close if you're looking for a substitute. Be careful not to over salt (you can always add more later), and be sure to let it get nice and brown.The leftovers are tasty, but it's best when it's fresh out of the oven.

I love the little crunchy bits that fall off and onto the tray: so much that I think next time around I might try chopping the entire head into little bits. Cauliflower popcorn!

The recipe is from my go-to book: the Cook's Illustrated Cookbook ("2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine."). It's a collection of the best recipes from their magazines, and it's the first place I go for a recipe. I think it's even edging out my beloved Joy of Cooking. Look for it on this year's Food Lush Gift Guide. (Oh I know you think it's early, but it's only a few months away.)

 

Cook's Illustrated Roasted Cauliflower

1 head cauliflower (2 pounds)

1/4 cup extra-virgin olive oil

salt & Pepper

1. Adjust rack to lowest position and heat overn to 475 degrees. Trim outer leaves off cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges. Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and season with salt and pepper to taste. Gently rub seasonings and oil into cauliflower. Gently flip cauliflower and repeat on second cut side with remaining 2 tablespoons oil, salt, and pepper.

2. Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Return baking sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste and serve immediately.

An alternative underneath the recipe recommends stirring two teaspoons of curry powder or chili powder into the oil before seasoning the cauliflower in step 1.

My New Favorite Thing: Dairy-Free Dessert

By Jessica

My quest to slowly weed dairy out of my diet has been going well, so far, and I'm feeling better, which means I'm going to grudgingly continue. Thankfully, I can usually get through my day without it and already have some tried-and-true substitutions for most common things. I've even hit on a dairy-free ranch dressing recipe that I'm happy with and of course I have my favorite vegan banana bread recipe.

But sometimes, I just want an ice cream sandwich, like everyone else, and I was so happy to find these litte minis the other day. They taste sorta Mounds bar-ish which is one of my favorite candy bars and since they are made with coconut milk, it's still creamy enough to feel like an actual ice cream treat. 

I really like the smaller size, too, just enough to satisfy a craving but not so much you feel all over-sugared and gross afterward. If coconut flavor isn't your thing, they also have vanilla, or banana split and they also have chocolate dipped bars, or even fudgesicle type bars.

(Photo from: So Delicious)

Sweet and Spicy Salmon

by Maura

I wasn't exaggerating when I said we eat salmon a few times a month. Although I found a good recipe that Will and I both like, I won't rest until I find the PERFECT salmon recipe.

I'm kidding. I just get bored making the same things over and over.

This time I started looking for a spice rub for salmon. I came across this recipe from Ellie Krieger on the Food Network website and gave it a try. This recipe appealed to me because it had ingredients I already have in my pantry and included two of my favorite spices: chili and cumin. I am not a fan of sweet-savory combinations, but I thought that this might be okay since I have made spice rubs with brown sugar before.

[Imagine that there is a pretty picture of salmon with all the ingredients here. Pretend that I didn't accidentally delete it off my camera.]

I halved the recipe and still had plenty of spice, so I put it in a baggie with a little reminder of what it is.

Since I don't have a grill pan, I cooked the salmon, spice side down, for about 3-4 minutes in a teaspoon of olive oil. I flipped it when it started to look cooked, and finished it off on the other side for an additional minute, sort of like cooking an over-easy egg. I served with roasted broccoli (tossed with salt, pepper, EVOO and garlic powder) and corn on the cob.

We both enjoyed the salmon, although it was a little too sweet for me. Next time, I'll cut back the brown sugar (or add more cumin and chili to the leftover seasoning mix). In all, though, this is a recipe I see myself making again.