Wow... I'm starting to really suck at blogging... As Logan gets progressively busier and busier, it's getting much harder to just plop him on the floor and do whatever I want for a little while. Though he figured out how to move backwards awhile ago, he's only recently figured out how to scoot around forwards as well. Which, unfortunately (well, maybe not for him!) gives him much more speed! He can now climb up the step on the fireplace and almost have his hand in the flames before I have a second to do anything. Hence the lull in my blogging. Because it also means that I haven't been cooking anything new or interesting these days.
This cauliflower is simple and delicious. I've never actually added the fresh coriander or chives, though I'm sure it makes it that much better.
1 head cauliflower (about 3 lbs.)
olive oil
curry powder
salt
1. Cut the cauliflower into bite-sized pieces. Spread evenly on a parchment paper-lined baking sheet. Spray with a bit of olive oil (I use a Misto sprayer
that we have filled with olive oil).
2. Sprinkle the cauliflower generously with curry powder and with a bit of salt.
3. Roast in the oven at 400 degrees Farenheit until tender and browned, about 1 hour. Sprinkle with chopped coriander and chives.
Makes 4 servings.
Although 4 servings from a whole head of cauliflower doesn't seem like a lot, the cauliflower really does lose quite a bit of volume when roasted like this and I find that we really do only get 4 servings out of this. Which I guess means it's a good way to eat more veggies than you could normally fit in your stomach :)
Here's another one for you Eliza :) And it's absolutely DELICIOUS!! Heather gave me this recipe, who had gotten it from Cynthia. Good thing to have a good circle of friends so that you constantly get delicious recipes passed on to you :) I was called over to Heather's for a quick lunch specifically to try this, because she thought it was so wonderful. And so do I. It's my new addiction. Ok, along with the black bean soup that I posted yesterday.
Sadly, I just made it for a second time, and absentmindedly forgot to put in the turmeric and cumin. I stirred them in once I realized it, but it's not nearly as good as when you put them in a heat the spices for a minute. I guess that's what you get for trying to cook while entertaining a busy 10 month old.
I didn't put in the additional 3 tbsp. of olive oil, as Heather didn't use them. I used red lentils instead of yellow split peas, as that's what Heather had done. If you use yellow split peas, be sure to soak them in water for 12 hours prior to cooking. I also used canned lentils for the other lentils, just to be lazy and threw in the whole can.
This is delicious served with crackers, pitas, or veggies. I had it for lunch today. And wanted it the other day for breakfast, though I restrained myself :)
1 C dried lentils
1 C yellow split peas (I used red lentils)
1/3 C + 3 tbsp. olive oil
1 C chopped red onion
2 tbsp. chopped garlic
2 tsp. turmeric
2 tsp. ground cumin
1 C (packed) fresh cilantro leaves
2 tbsp. fresh lemon juice
1 tsp. chili powder
1. Cook lentils and split peas in 3 C of water until very tender, about 35 minutes. Add more water while cooking if necessary.
2. Heat 1/3 C of oil in heavy large skillet. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add turmeric and cumin and stir 1 minute.
3. Transfer mixture to food processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tbsp. of oil. Process until smooth. Season generously with salt and pepper.
