Simple Weeknight Cauliflower

Wayne and I share in the prep work for dinner most nights. Two or three times a week this involves chopping cauliflower into “tiny trees”. Wayne knows the drill, and does a good job cutting the florets into pieces not much larger than a table grape. We then turn the cauliflower into a hot skillet with a bit of salt, olive oil, and whatever spices and seasoning strike our fancy that night.
Simple Cauliflower RecipeCauliflower is endlessly adaptable, and cooking it this way is quick and delicious. After just a few minutes in the pan the cauliflower starts to brown, and then takes on a deep, nutty flavor. I’ll share the version we made the other night – pan-fried cauliflower with garlic, chives, lemon, Parmesan, and flaky sea salt. This handful of ingredients is what hit the pan this time around, but I’ll also list off a few other variations that make frequent appearances in case chives and lemon aren’t your thing.

Simple Cauliflower Variations

Spicy: This is the easiest – olive oil, a bit of Piment d’Esplette, garlic, and lemon zest at the end. Use your favorite red pepper flakes.

Curry: I sometimes use coconut oil here in place of olive oil. Then I add a favorite Indian curry powder, and go from there. Or I’ll take it in an entirely different direction and add a teaspoon (or so) of Thai red curry paste to the coconut oil.

Nutmeg: I use 1/2 olive oil and 1/2 butter, then the cauliflower, and some freshly grated nutmeg toward the end.

Serving Ideas

A couple serving ideas: It might sound a bit weird, but I like to eat this style of cauliflower over an open-faced egg salad sandwich for lunch. Or, I might build a meal off the cauliflower by throwing a bit of tofu or seitan in the pan. It’s also great on top of a curry bowl, or bowl of chili.

Anyhow, people who don’t typically like cauliflower seem to like it cooked this way. But be sure to seek out good, fresh cauliflower with tight florets, no discoloration. If there are leaves they should be bright and intact, not withered and funky.

Continue reading Simple Weeknight Cauliflower on 101 Cookbooks

Quick Lime and Mushroom Salad

I’m hoping a good number of you will give this mushroom salad a go. I’m pretty sure you’ll love it! This is a solid example of my favorite kind of recipe – quick, flavor forward, and endlessly adaptable. Are you a fan of mushrooms? Then this recipe is especially for you. Here’s how it goes. You sauté thinly sliced mushrooms in a splash of olive oil and cook them until they’re super golden and beautiful. Then you toss them in a bowl with fresh herbs, peanuts, freshly chopped herbs, serrano chile, a good amount of lime juice, and soy sauce. Done.
 Quick Lime and Mushroom Salad

What kind of mushrooms?

This is a mixed mushroom salad (as pictured). I used cremini, king trumpet, and enoki mushrooms. That said, you can certainly make it with a single type of thinly sliced mushrooms. When you are preparing them just be sure to slice them consistent thickness – roughly 1/4-inch. These is a shot of the mushrooms pre-cooking (below). Followed by a photo of the color I like them to have when done cooking.

Quick Lime and Mushroom Salad

Quick Lime and Mushroom Salad

Variations on this Mushroom Salad

  • Mushroom Salad with Tofu (as pictured): For more of a one-dish meal, I like to add a bit of crumbled tofu, or steamed tempeh.
  • Mushroom Salad over Rice: This is delicious over just about any type of rice you like. A simple bowl of brown jasmine, mixed rice & grains, or even congee!
  • Mushroom Salad over Noodles: Lots of things are great with noodles, and this is no exception! You can toss it rice or soba noodles along with the rest of the ingredients. Just bump up the amount of lime juice and soy sauce, so you have enough dressing. 

    Quick Lime and Mushroom Salad

Continue reading Quick Lime and Mushroom Salad on 101 Cookbooks

Weekend Dutch Baby with Cinnamon Apples

Weekend Dutch Baby with Cinnamon Apples

Post sponsored by Bob’s Red Mill. See below for more details.

Usually towards the end of summer, I feel like I’m falling out of love with cooking. I worry that the feeling will last. And yet, inevitably, with the return of the cooler comes the pull to be back in the kitchen. I’m called to bake scones and quick breads. Warming dinners replace the easy summer favorites. And home-cooked brunches become more frequent.

This oven pancake feels a bit magical to me (which might also be why I end up making these more in the fall). It’s so minimal on ingredients but, with the help of a hot oven, puffs beautifully. Add seasonal fruit to the top and it’s a beautiful and delicious presentation

One quick note. I typically push for a greater percentage of whole wheat flour (somewhere around 100%) but I’ve never been able to create the perfect puff with wheat-flour only. This is one of the handful of reasons I keep Bob’s Red Mill all-purpose flour on hand. Of course, you could easily use 100% wheat flour- see the notes in the recipe!

Read more and see the recipe.

The post Weekend Dutch Baby with Cinnamon Apples appeared first on Naturally Ella.

Smoky Grilled Eggplant

Smoky Grilled Eggplant

I have a thing for eggplant.

Baba ganoush is quickly becoming my favorite dip, eggplant dishes are the first thing I order at Mediterranean restaurants, and Eggplant Parmesan is basically my love language.

Yet I have neglected to share a recipe for eggplant in its simplest form: grilled – which is, perhaps, the quickest and most flavorful ways to prepare it. Shall we?

This recipe requires just 9 ingredients and 20 minutes to prepare.

Smoky Grilled Eggplant from Minimalist Baker →

No-Bake Fudgy Chocolate Cake Bites

No-Bake Fudgy Chocolate Cake Bites

Have you ever wanted chocolate cake but didn’t want to bake a cake? (Yes, I just asked that question.)

Or have you ever craved chocolate cake but didn’t want the processed-sugar overload of the real deal?

I have just the thing! Behold the fudgy NO-BAKE Chocolate Cake BITE that’s naturally sweetened and easy to make! Let’s (not) bake!

These cake balls require just 7 ingredients (not including the glaze) and 30 minutes to make!

No-Bake Fudgy Chocolate Cake Bites from Minimalist Baker →

Making the Most of Leftovers

Leftovers may sound like unwanted old food but moving leftovers from one meal to the next – slowly dwindling the stockpile – is a challenge and an art form in my kitchen. In fact, I don’t think I can imagine a day where I do not use some sort of leftover in a salad, smashed on toast, or beneath a fried egg. Leftovers keep me from wasting food and give me a mental and physical ‘break’ from cooking a whole new meal.

Three tricks I’ve found to help the most in utilizing leftovers is to always make extra, portion out my leftovers into different containers (such as vegetables, grains, beans, or sauces), and have a well stocked pantry full of tools for repurposing old meals into new ones.

COOKING EXTRA VEGETABLES

Roasted Butternut Squash | Cooking Component

Prepping vegetables in large batches does take a little more time, but it’s worth it when it answers the ‘what’s for lunch’ question. Roasting up a few pounds seasonal veg gets me through a week of meals. Tandoori cauliflower that went on the side of last nights curry can find a place in today’s tandoori wrap, and maybe even tomorrow’s breakfast hash. At the end of the week, mismatched vegetable leftovers can get tossed in a salad, grain bowl, or a wrap.

Most whole grains and legumes take some time to prepare. Doubling or even tripling what a recipe calls for saves time in the future – and excess grains and legumes do well for a week at a time in the refrigerator or for months in the freezer. I may cook up an extra cup of plain quinoa and use it for breakfast porridge or even fritters later on down the week.

Chili Roasted Broccoli
Roasted Radishes
Roasted Butternut Squash
Spiced Zucchini

 

PORTIONING OUT LEFTOVERS

Kale Bulgur Fritters with Garlic Yogurt | Naturally Ella

While it wont work for all situations, portioning out leftovers from a meal into individual components can help make future meals more manageable and appetizing. Keeping the sauce separate is critical – if your making fritters only sauce what you plan to eat immediately. The same goes for most salads – dress only what you plan to eat right then. Grain and noodle based salads are generally fine, and even tastier, when dressed multiple times. Avoid mixing all your leftovers together and you’ll end up with components instead of a soggy pish-posh of food.

Beet Salad with Broiled Feta and Sesame Sunflower Seeds
Kale Bulgur Fritters with Garlic Yogurt
Brown Rice Carrot Fritters with Chipotle Sunflower Sauce
Roasted Carrot Multigrain Pilaf with Pepita Pesto
Cauliflower Cakes with Brown Rice and Cheddar

 

STOCKED PANTRY

Seasame Oil | Fats | Stock a Pantry

Any leftover can be brought back to life with fresh herbs, a squeeze of lemon, some good quality olive or nut oil and a nice ceramic plate to put it all on. Check out my pantry staples- for ideas on how to breathe life into your leftovers.

Herbs
Oils
Dips and Spreads

  continue reading

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Gochujang Stir-Fried Brussels Sprouts

Gochujang Stir-Fried Brussels Sprouts

We tried a new-to-us restaurant recently in Portland and it was so tasty that I knew right away I had to try to recreate their Gochujang Brussels sprouts at home!

Lucky for you, I’ve taken all the guess work out of this delicious side dish or appetizer. Plus, just 7 ingredients and 30 minutes required!

If you’re into Brussels sprouts, you’ll love this dish because they’re stir-fried to golden brown (but still tender) perfection and coated in the most savory, bangin’ sauce on the block: Korean Gochujang Chili Sauce!

Gochujang Stir-Fried Brussels Sprouts from Minimalist Baker →

Chimichurri Chickpea Zucchini Noodles

overhead shot of zucchini noodles tossed with a chimichurri chickpea mix

I’m squeezing in a few more summer recipes before October hits. I feel the change to fall in the air but at least in California, summer produce is still quite prominent at the markets and stores. This recipe was voted on in my instagram stories and I’m so glad people wanted to see it.

This chimichurri chickpea mix is ridiculously simple and this entire meal comes together fast. I’m not a pasta-avoider (give me all the carbs!) but sometimes it’s nice to have a light idea in my back-pocket, especially when I’m still swimming in zucchini.

For the noodles, you can really use any size you want. I have a simple metal spiralizer and use the medium-sized blade. Also, don’t salt the noodles. I know some people say this is a must but all that does is draw moisture out and make for some soggy noodles. Fresh is best!

Read more and see the recipe.

The post Chimichurri Chickpea Zucchini Noodles appeared first on Naturally Ella.

1-Bowl Vegan Banana Oat Pancakes

1-Bowl Vegan Banana Oat Pancakes

Friends, behold perhaps my favorite pancakes of all time.

I mean, that’s a big statement, but it’s true. And can I also say that it was a long road to get here? What started as “blender oat pancakes” gone wrong morphed into this supreme stack of golden goodness – the victory was well earned. Let’s make pancakes!

These 1-bowl, 25-minute pancakes require 9 simple ingredients you likely have on hand right now.

1-Bowl Vegan Banana Oat Pancakes from Minimalist Baker →