Spicy Crispy Baked Cauliflower

IMG_0093     IMG_0066Spicy, crispy cauliflower… um yes please.  I really like cauliflower. The mister loves it, or at least likes it better than any other vegetable. So when he asked for spicy cauliflower, well yea I am going to make it because I am so nice and really, could I say no to a veggie request? (I might have said no if it involved deep frying) Also, I found fresh cauliflower on sale! ($2.25) I don't usually cook fresh cauliflower, but  I figured at that price, it wouldn't be bad to cook a head. (If I am cooking cauliflower, which I do a lot, I just use frozen….casue it be waaaay cheaper) 

Fresh, cheap and requested veggies….those are must makes. And the mister was happy with I handed him the plate of oh so lovely looking crispy crunchy loveliness. (I kind of like to make him happy…sometimes)

IMG_0075The stuff. Cauliflower, chopped and broken into pieces. Corn meal mixed with salt, pepper, onion and garlic powder, and because I made this for the mister, parmesan cheese. And in the green bowl, srirsachi and a little oil. IMG_0076The cauliflower gets a coat of the hot sauce and then tossed around in the corn meal mixture. Handling as little as possible, place coated pieces on a lightly oiled baking sheet and stick those suckers in the oven for about a half hour, taking them out and flipping half way.IMG_0086And take them out of the oven when pieces tuned golden brown, stik them on a plate, and serve immediately.

A bit of spice, a bit of crispy , a lot a yum.  Serve with some crunchy veggies, maybe a squeeze of lemon and definitely some type of avocado situation.

A beer would be lovely too!

Have a fantastic weekend! 

-C


Spicy Crispy baked Cauliflower

  • 1 head cauliflower, chopped or broken into florets
  • 1/2 cup corn meal
  • 3-4 tablespoon sriracha or your favorite hot sauce
  • 1 tablespoon olive or coconut oil
  • salt and pepper
  • Any seasonings you might like (garlic or onion powder, parmesan cheese, national yeast…. whatever floats your boat)

Preheat oven to 400 degrees 

In a bowl, mix together sriracha and oil. In a separate  bowl, mix salt, pepper, any seasonings you might like, and corn meal.  Take cauliflower and toss in sauce to coat. Remove from sauce and toss around in cornmeal mixture till fully coated, but try not to hand too much so the coating doesn't come off. Place pieces on a lightly oiled baking sheet and stick into oven. Bake for about 15 minutes, remove and flip pieces. Back into the oven for another 15-20 minutes (depending on you crispy preference) Remove when golden brown (or darker if you like) and serve immediately.

Cucumber, celery, and carrots are great accompaniments.. also a little mashed avocado or guacamole is much appreciated.

Banana Butternut Granola Chomp

IMG_4135Chomp Chomp Chomp… The sound I make as I eat this freaking fantastic crunchy granola. You know it's good when the person sitting next to you is annoyed by the sound of you face while eating.  I eat a lot of crunchy stuff. And I am pretty sure I annoy the mister a lot. 

Oh well, he will live, and he eats his fair share of annoying stuff too so we can just call it even.

So granola. I love it. I make a batch every few weeks or so, and I usually make it just for me. (I almost never make things just for me) I like to keep it simple but flavorful. A tad sweet, but not really, and crunchy, without the oily fried taste. I also like a variety of sizes, some big clusters and some small pieces. 

This granola fits the bill perfectly. Made with 5 ingredients, no oil, and the perfect sweetness level.  It's one of my favorite flavors yet. And I know I said I made it just for me, but the mister really liked it too. (I can't help sharing)

IMG_4065The simplest of stuff. 1 smashed banana, a cup of pureed butternut squash, Vietnamese cinnamon*, honey, and old fashion oats. (and a dash of salt, not shown)

*Note. I only ever use Vietnamese cinnamon because once I start using it, regular old cinnamon just won't  cut it anymore. It is a bit sweeter and a lot more spicy. If you don't have it or don't want to use it, use regular cinnamon and add in 1/2 a teaspoon of all spice.IMG_4081Toss the cinnamon and salt with the oats. Mix together the banana, squash and the sweetener and combine with the oats until full incorporated. 

Another note. Because I made this granola for me and no body else, I actually omitted the honey (I think that banana abs squash make it sweet enough) But if I was making this for lets say, the mister, or a friend, I would use add a bit. The sweetness level and sweetener of choice is up to you, but 2-3 teaspoons of honey or maple syrup is usually sweet enough for  people.

IMG_4104Dump the mixture on a parchment lined baking sheet and give it a little pat, you know, to settle all the bit and pieces together, all cozy and evenly spread out. Now stick into a preheated oven and after about 20 minutes, take out of oven and give the granola a toss, breaking apart any super big chunks or overly wet pieces. Put back into oven for another 20 minutes. (I like my granola super crispy crunchy so I cook it a little longer, like 30 more minutes)IMG_4128And when you are happy with the crunchiness of you granola, remove from oven and let cool, trying not to eat all of it while it sit's on the counter looking all pretty and smelling like happiness. 

Grab a bowl, stick the rest into a jar with a lid, hide it from others, and chomp chomp chomp away!

-C


Banana Butternut Granola

  • 3 cups old fashion oats (use gluten free oats if needed)
  • 1 ripe banana, mashed 
  • 1 cup butternut squash puree (can use canned)
  • 2 tablespoons Vietnamese cinnamon (or 2 tablespoons regular cinnamon and 1/2 teaspoon of allspice)
  • 1-3 tablespoon honey or sweetener of choice (use greater amount for sweeter)
  • dash of salt

Preheat oven to 375

In a large bowl, mix together oats, cinnamon and salt. Mix the mashed banana, squash, and sweetener of choice together and combine with the oats. If the mixture seems really dry, add in a very small splash of water to loosen just enough to mix.

Dump mixture onto a parchment lined baking sheet and evenly disperse the mixture. Give it a kind of smoosh to compact the oats and to make sure all its all the same thickness on the pan.

Stick into oven for 20 minutes. Remove and give granola a little toss, maybe breaking apart any really big chunks (unless you like really big chunks) and put back into oven for another 20 minutes. (30 for a crunchier granola) Remove from oven and let cool on  baking sheet before storing in an air tight container. If you find that it is not as crunchy as you would like or is a few days old and lost some of its crunchiness, just stick it back into the oven for a few minutes to re crunch.

Eat as is, as a cold cereal,  dip in peanut butter, add to popcorn or whatever way you want to eat it. No utensil required.

Pineapple Upside-down Donuts Woo Hoo!!

IMG_0115I had to share the last of the 5 pineapples cause if I didn't, that would mean  I ate 5 pineapples by myself. (I ate 4 pineapples by myself) So donuts were made and delivered to my sisters house where I proceeded to make her and her kids and another sister dinner. (hand made pizza on a weekday!) I then whipped out these pretty little upside down pineapple donuts for dessert, right after I cleaned up and made whipped cream. The kids were swallowing them hole and trying to steal just one more  and my sister and the mister, well they had to eat their donuts all elegant like with forks. (weirdos)

 I know I have said it before but just in case you forgot

I am the best sister/aunt ever!  

IMG_0085 The stuff. Flour, salt, and the baking soda whisked together into a bowl. Fresh pureed pineapple, milk, egg, melted butter, and white sugar. Than there is more melted butter, brown sugar and fresh pineapple for the upside down. IMG_0093 This batter is pretty simple, just make sure to whisk all the dry really well. Dump all the wet stuff into the dry and mix until combined. Don't over mix!IMG_0101Grease the donut pan really well and mix the brown sugar with the remaining melted butter

IMG_0107    IMG_0109  Drizzle the bottom of each donut round with the butter/ sugar mix  then layer thinly sliced pieces of pineapple around the hole maker. (not as perfect as a pineapple ring, but still pretty)

Scoop donut batter on into the pan and stick into the oven preheated at 350 degrees.IMG_0139 When donuts are all nice and golden brown, remove from oven and let sit and cool for about 5 minutes to give the donuts time to cool and the brown sugar to thicken. Dump donuts out onto a wires rackIMG_0141And serve them all upside down like. Maybe with a scoop of whipped cream or ice cream or nothing. 

Donut Smiles!

-C


Pineapple Upside Down Donuts

Makes 12 donuts

  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 6 tablespoons melted butter ( 1/2 s for batter 1/2 for sugar mixture)
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup pinapple puree (about 1 cup fresh pineapple chunks blended)
  • 1/2 cup brown sugar
  • 1 cup sliced pineapple

Note. I used fresh pineapple, but you could use canned. I think you would need a of rings (cut in half) and a an of chunks, blended up)

Preheat the oven to 350 and grease the donut pan(s)

In a large bowl, whisk together the flour, salt, sugar and baking soda.  Melt 3 tablespoons of butter and mix that with into the flour mixture along with the pineapple puree, milk, and lastly the egg. Mix until combined.

Melt the remaining 3 tablespoons of butter and mix into the brown sugar. Drizzle (crumble) about a teaspoon of the mixture into the bottoms if each donut mold. Layer thinly sliced pineapple on top of that then scoop donut batter on top of that. Stick into the oven for about  10 minutes, or until donuts are gold brown and a tester comes out clean. Remove from oven and let cool for 5 or so minutes on a wire rack before turning out of pan. 

If working with one pan, make sure to really clean the pan and re-grease before baking the second batch!

Serve donuts with a scoop of whipped cream and eat with your face. 

Happy Sunday

IMG_8052Ah Sunday…Monday-Saturday  would suck without you. The past week has been glorious with all the warm sunny days. I have even managed to give myself a slight sunburn on my face (time to whip out the real sunscreen!!)   I am really looking forward to today because honesty, I need a down day. Not complaining, but when the weather is nice, I try to do my life and spend as much time as possible being and playing outside, so I have burned myself out a bit.  So today I have very little planned except a bike ride to the library to return and retrieve a few books that will keep me occupied for the rest of the day and maybe I'll get to the baskets of dirty laundry and mop the floors… maybe. All I know for sure is that I have a least one pot of coffee coming my way.  Much excitement!!!!!

Some Internet things to check out.

-I have the seeds and the plot, just waiting a little longer for the weather to hold!!!! .7 Secrets For A High-Yield Vegetable Garden

-Washed Up: Alejandro Duran’s Site-Specific Found Plastic and Trash Installations…. Sad about trash but so awesome and pretty.

-Why Asparagus make you pee smell funny…… So now you can tell everyone.

-The Space Station Gets A Coffee Bar. I know I  would for sure not go to space unless there I could have coffee.

 -I am looking forward to this cook book.  Honey & Jam: Seasonal Baking from My Kitchen in the Mountains. 

- I still don't have one, but its good to knowHow Microwaves Heat Your Food.

A few shots from the week

IMG_8099-1The sky has had the most amazing clouds all week.IMG_4031A walk leading to a free rain barrel. Love free stuff! (and everyone pictured)IMG_8118We took the car  through a car wash… My first time, it was thrilling. IMG_0136Only and his yearly bath. Wet cats look so pathetic, but he was a champ. Neither nick or I suffered any wounds.IMG_3673So much asparagus… I can't get enough! (and my pee doesn't smell)

And I'll just leave you with that.

Hope your day is full of coffee refills and leisurely outdoor activities!

-C

Not Your Parents "Shit on a Shingle" (Creamy Lentils and Mushrooms on Toast)

IMG_0043The other day the mister and I started reminiscing about some of our earliest memories of what our parents fed us or what they used to eat when we were growing up. One of the dishes that we both remember eating was the classic creamed beef on toast, or as my mom use to call it, shit on a shingle.   Yup, shit on a shingle. (who ever started calling creamed meat on toast is a freaking genius) I think that as a kid, I liked  the dish just for the mer fact that I could say the word shit and get away with it.  I think my mom liked it for few reasons; she could make a big butt load of it really fast, for a crap load of kids, on the super cheap. And I think that she just really like it.  

Shit on a shingle is one of those foods that I like to call "trash food", you know stuff like beefaroni or pork and beans. Stuff that we all loved as little kids but might think twice about feeding to anyone now. ( I'll still feed nick a can of beefaroni.. he likes it) As a throwback to our earliest food memories, (also a lack of food in the house and wanted to make something fast, easy, and cheap.. thanks mom!) I made the mister my rendition of the classic. Creamy Lentils and Mushrooms on toast. Not quite as trashy as creamed beef (lentils, mushrooms and onions are not trashy) but you get the same reminiscing feeling. I guess I could call it something like "stuff on a shingle" or lumps on a shingle", but what kid (or adult)  would want to eat that. Let's just stick with shit, it makes it more awesome to eat it.

IMG_0014The shit….. A few mushrooms, a bit of onion, cooked lentils, flour, milk, oil, salt and pepper, and garlic powder. And the shingles.. 2 pieces of thick white country bread. IMG_0027Slice the mushrooms and the onion and toss into a skillet with a drizzle of oil. Cook on medium heat until browned and fragrant..Remove from pan.IMG_0029In the empty pan still on medium heat, add in the olive oil and the flour. Whisky constantly, slowly add in the milk. Keep whisking until sauce thickens. Remove from heat. Add in  salt, pepper, and garlic powder.IMG_0035Add the mushrooms and the lentils into the sauce and give it a good mix. Oh, and don't forget to  toast up the bread. IMG_0055Now dump that shit all over those shingles! Oh the memories.

If you need to, make it classy by serving it with a cloth napkin and a nice fork and knife. But eat it however you need to. (As kids we like dirty hands and no fork, preferably with a big tall glass of overly sweetened red flavored kool-aid)

Enjoy this fantastic Spring weekend!

-C


 Shit on s Shingle (Creamy Lentils and Mushrooms on Toast)

One serving

  • 1 cup cooked lentils
  • 2- 3 mushrooms
  • 1/2 small onion
  • 1 cup milk (cow, nut, plant… whatever you want)
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1 teaspoon garlic powder
  • salt and pepper
  • 2 pieces of nice thick but soft white sandwich bread

Slice the mushroom and onion and toss into a pan or skillet with a drizzle of oil. Cook on medium heat until brown and fragrant than dump onto a plate. In same skillet, add the oil and the flour and mix with a whisk while slowly adding in the milk. Keep whisking until sauce starts to thicken. Turn heat to simmer and add in the cooked lentils and the sautéd mushrooms and onions. Push down the bread in the toaster.. and when it pops up, dump the shill over it.