Posts Tagged ‘cauliflower’

Unrecipe of the Week: Paleo Hummus

February 22, 2016

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Sometimes, when I want to eat something I know I shouldn’t, I ask myself which I want more: flat sculpted abs, or that treat. While the answer varies wildly, right now I am hedging towards the first choice. Flatter abs, more energy and less stomach aches to be precise. The only way I know how to achieve all that is to go back to the extreme version of Paleo that I was on successfully last summer.You can read about it starting here.  I won’t bore you with the details, but I will say it is a little harder in the winter. Harder to go out in the cold to buy all the foods I need to have on hand to make this work. Harder to be seduced by all the fresh produce lining the stalls in Union Square, when there are only a few vendors selling the basics. Due to the fact that I don’t like meat, it is much harder to get that warm, comforting feeling that we all want in the winter. Most of the time it isn’t really that difficult to eat this way if I am prepared. I can have all the vegetables, fruit, poultry and fish I want. But in eliminating legumes, grains, and dairy along with sugar and alchohol, sometimes it just gets dull. I mean, giving up all beans, dairy and grains for an almost vegatarian is a bit of a sacrifice. Just one of those categories would open up the menu choices dramatically.

I stumbled upon a recipe for Paleo hummas on Livin Paleo, and had to give it try. The chickpeas are replaced by, of all things, CAULIFLOWER! Is there anything that ball of white florets can’t do? It is truly the chameleon of the vegetable world. It can fake us out for mashed potatoes and rice, masquerade as a pizza crust, and stand in for a steak. This time, it acts as a base for a creamy, somehwhat spicy hummus.

Cauliflower Hummus: (adapted from Livin Paleo)

Clean one head of cauliflower and separate it into florets. Toss it lightly in olive oil, cumin, paprika and salt. Peel a couple of cloves of garlic and and toss them in. Roast in a 500 degree oven for about 30 minutes, or until soft.

Place the cooked cauliflower and garlic into the food processor and add a couple of tablespoons of olive oil, 1/2 cup of tahini and the juice of 1/2 a lemon. Blend until smooth. At this point you can adjust the seasonings to taste, adding a little more lemon,garlic, tahini, salt or cumin to the mixture.

Transfer to a serving bowl, drizzle with olive oil and enjoy with cut vegetables.

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Crystal Ball: Food Edition

December 22, 2014

Crystal ball

This week, we are gazing into our crystal ball to predict what food trends we will see in 2015.

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Don’t bug me:

Insects are creating a buzz as a new source of sustainable protein. While many countries have been eating insects for centuries, Americans are yet to embrace the concept.  Not only are insects protein rich, they pack 15% more iron than spinach, double that of beef and have as much vitamin B12 as salmon. They are also low in fat and cholesterol. Even more importantly, insects thrive on very little water and consume agricultural byproducts, such as corn husks and broccoli stalks, thereby creating a much smaller negative impact on the environment. Chupal is already selling protein bars made from crickets, that are available in dark chocolate, coffee and cayenne, peanut butter and chocolate and a coconut, lime ginger flavor. Watch for insects to become more accepted in the food world in the coming year.

Savory yogurt:

Last year, Blue Hill released it’s savory yogurts in flavors such as beet, carrot and tomato, made locally from grass fed cows. Greenwich Village staple Murrays Cheese has set up an in store yogurt bar, featuring tomato and kimchee flavored varieties. A new shop in New York’s famed Chelsea Market called Sohha Savory Yogurt, is also getting in on the action, with flavors such as Zaatar’ and Everything Bagel. India, Greece and many Arab countries frequently use yogurt in their cuisines, so mixing it with herbs, spices and vegetables seems almost intuitive. Haagen Daz has already introduced it’s line of savory frozen yogurts in Japan, so they should be making their way stateside soon.

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Ugly root vegetables:

Farmer’s markets and CSA boxes are always filled with random, ugly root vegetables that perplex consumers over how to prepare them. Chefs are not deterred, and kohlrabi, parsnips and celery roots are among the vegetables showing up on high end restaurant menus. Whether fried, gratineed, or pureed, these humble vegetables are replacing the potato for a flavorful and trendy new twist on classic fare that everyone will be talking about next year.

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Cauliflower is the new kale:

Move over kale, there is a new kid in town. Cauliflower, the latest wonder-veg, is a master of disguise. While we love it just roasted with a little olive oil and parmesan cheese, it’s also the perfect stand in for its less health conscious counterparts. Puree it into mock mashed potatoes, or use it to create a stand in for a pizza crust. Coat it,bake it and slather it in hot sauce for a vegetarian take on buffalo wings. Puree it into a rich, creamy soup without the cream.  High end restaurants are beginning to offer cauliflower steak as a main dish alternative to meat. Roasting the entire head whole has also taken off, with chefs putting their own twists on seasonings and sauces.

New takes on hummus:

Hummus has already gained popularity with the masses, out trending salsa on Google search. The Middle Eastern chickpea spread is so popular, that every grocery store features a variety, and Subway is experimenting with using it on their fast food sandwiches. Foodies are taking their favorite spread to the next level, infusing it with other international flavors, such as Thai chili, and cilantro and chimichurri. Others have used the same concept with alternative ingredients, substituting Japanese edamame or lentils in place of the traditional chickpeas. Watch for a flavor explosion of new riffs on hummus to develop this year.

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Punch:

Dust off your grandmother’s punchbowl, because the old mainstay of social gatherings is coming back and this time it’s spiked! Mixologists in upscale venues are pulling out the punches, creating communal cocktails with unique ingredients.

Rickhouse in San Fransisco serves a bowl of aged rum, lemon juice, Peychaud’s bitters, ginger beer and an herbal liqueur called Amaro CioCaro for $50. New York’s NoMad Hotel Bar offers a $110 concoction of cognac, Royal Combier liqueur, lemon juice, demerara syrup, lemons, mint and lots of ice. It’s only a matter of time before everyone else gets in on the act. We are already seeing lots of upscale food and beverage websites touting alcohol laced punch recipes for holiday entertaining at home.

Tickets to high end restaurants: Frustrated by “no-shows,” restaurants are exploring selling tickets for dinner, enabling chefs and restauranteurs to ensure a full house and preplan their food orders with more exactness. A prefixed menu with a set price including tip can be booked online, just as one might book theatre tickets or air travel.Discounts are often offered to those who book early. Highly acclaimed restaurant Alinea is among the pioneers of this new system. For hot spots, plan to set the alarm to jump on line as soon as reservations open, just as we do to book bikes at fitness studios.

Restaurants creating “Instagramable” moments:

We are doing it anyways. It has been the bane of many restauranteur’s existence. People are photographing their meals and often asking the waiter to get into the act, which delays service to others. In the spirit of “if you can’t beat ’em, join ’em, chefs are whipping up Instagram and Pinterest worthy tidbits that are delivered ready for their photo op. Watch for unique plating and latte art to go mainstream, and novel adaptations of classics appearing. We have to admit we are already in on this one, with our handmade,whimsical treats on indigo jones eats, which we think are pretty pin-able , if we say so ourselves.

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Broth is the new juice:

Detoxing, juice cleansing, and green juices are the holy grail of the health conscious trendsetter. This year, juice bars and juice brands started popping up everywhere, and even Starbucks got into the action. Next year, souping could replace juicing, with soup cleanses emerging on the diet scene, and bone broth becoming the latest healthy fad.

Bone broth has already been having a moment in the wellness community, with nutritionists and fitness professionals touting its benefits. The broth, made from organic, grass fed animal bones boiled over a long period of time, is rich in magnesium, potassium, calcium and collagen. New York City chef Marco Canora has recently opened his outpost Brodo in a takeout window at his restaurant Hearth, selling, (you guessed it) broth. In California, newcomers Soupure is banking on their soup cleanses replacing cold, filtered juices. Developed in conjunction with a team of nutritionists and chefs, Soupure founders believe that soup is a more nourishing and satisfying way to cleanse than cold pressed juices, saying “Throwing away the vital fiber matrix reduces most fruits to simple sugars that could leave your liver overworked and kidneys imbalanced, and without the benefits of macro-nutrients like protein and good fats, many of the vitamins and minerals featured in some juice combinations are simply rendered unusable.”

Look for bone broth and soup cleanses to expand their visibility,with healthy soups and broths popping up on restaurant menus, and freestanding shops.

Photos: Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Unrecipe of the Week: Cauliflower Rice

October 1, 2014

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Cauliflower is the chameleon of vegetables. We have mashed it instead of potatoes with great success, and have used it to create a crust for pizza. It is delicious roasted, and makes a creamy soup that doesn’t require any cream.

Tonight, cauliflower is sitting in as rice to become layered with a spicy, saucy chicken dish. It’s an easy substitution, resembling rice in color and texture, while saving about 220 calories per cup.

Cauliflower Rice:

Wash one head of cauliflower, and break it into florets. Allow it to dry.

Place the florets into the food processor and pulse until they resemble the consistency of rice. It is best to do this in 2 or 3 batches so they don’t get too finely minced.

Cook your “rice” either by steaming it briefly, with very little liquid, or by sautéing it in a little butter or olive oil for about 4-5 minutes until cooked through and slightly browned, but not mushy. You can doctor it up by adding a little sautéed onion and garlic, and a little chicken stock for flavor. Use as you would rice, and enjoy!

photo:Glasshouse Images

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Natural Detoxifiers

January 3, 2013

It’s the beginning of a new year, and the end of the period of over-indulgence that spans from late November until early January. Before you do something dramatic, like start a juice cleanse, consider adding some of these naturally detoxifying foods to your diet.

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Broccoli helps the body eliminate toxins while providing a healthy dose of vitamins.

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Cucumbers are high in water content, and flush out the system.

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Cauliflower has anti-inflammatory properties, and is also an anti-oxidant.

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Grapefruit is high in fiber, and helps to prevent the formation of kidney stones, and lower cholesterol. It is also a digestive aid.

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Lentils are also high in fiber, which aids in elimination, as well as lowering blood sugar.

Sunflower seeds

Sunflower seeds are high in vitamin E and selenium, which helps the liver filter toxins. They are also known to prevent arterial buildup.

Adding these foods to your diet will kick start a healthy eating plan for 2013!

photos: Glasshouse Images

Unrecipe of the Week: The Salvage Operation

December 17, 2012

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Last night, I finally got around to assessing the vegetable situation in my refrigerators. I tossed out an entire garbage bag filled with stalks of wilted Brussels sprouts, rotting greens and herbs; some too far gone to identify. I did manage to salvage some things, and set about using up what I could.

I roasted 2 large bunches of golden beets, and trimmed them up for salads.

I found 4 tiny heads of cauliflower, and a large head of garlic.
Inspired by a recipe I saw, I seized the opportunity to create a dish to put it good use. I pureed the cauliflower for a base on which to scatter sautéed bay scallops and roasted cauliflower florets. It was delicious, and surprisingly hearty.

Sautéed Bay Scallops with Cauliflower Two Ways:

For the cauliflower:
Separate cauliflower into florets and divide it in half.

For the roasted portion:

Toss the florets in olive oil, sea salt and a little black pepper and roast in a hot oven for about 20 -30 minutes until soft and golden brown. For the last 5-7 minutes of roasting, toss in some pignoli nuts.

For the pureed portion:

Boil the florets in water for about 20 minutes until soft. Add a little butter, salt and pepper, and puree until smooth.

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For the scallops:

Heat some olive oil and a little butter in a pan until the butter is melted. Add 2 cloves of diced garlic and stir. Add the scallops to the pan in a single row and let them start to caramelize before turning them. You can do this in batches if necessary. Season the scallops with salt and pepper. Remove the scallops, and add a little white wine or lemon juice to deglaze the pan.

To assemble:

Place a large dollop of cauliflower puree on the plate.
Spoon the scallops over the puree. Sprinkle the roasted cauliflower and pignoli nuts around the scallops. Pour the remaining pan juices over the scallops. Garnish with finely chopped parsley or the fresh herbs of your choice.

Enjoy!

Now, what to do with the 2 heads of cabbage I have left…

CSA Tuesday

December 5, 2012

It’s that time of the week again; CSA Tuesday!
Today we got golden beets, potatoes, cauliflower, brussels sprouts, cilantro and celery.

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Brussels sprouts, still on the stalk!

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Fresh cauliflower.

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Golden beets.

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Cilantro.

It’s been so busy, that it may have to wait until Sunday to get cooked and eaten. We still have leftovers from last week’s haul!

photos: Spencer Jones

Unrecipe fo the Week:

July 3, 2012

I am craving vegetables these days, even more than ever. The markets are full of summer’s bounty, luring me in.  Although cauliflower is thought of as a winter vegetable, it is readily available year round.  It is a sturdy and versatile plant, capable of starring roles in soups, side dishes and even masquerades as mashed potatoes when boiled and pureed.

I like mine roasted, with a little olive oil, salt, pine nuts, and a dusting of parmesan cheese.

Roasted Cauliflower:

Clean cauliflower and break into florets. Toss with a little olive oil, and sprinkle with salt.

Place the florets in an oven proof pan or cookie sheet, and roast for about 25 minutes. Stir the cauliflower in the pan and toss in the pine-nuts. Roast for another 15 minutes or so, until the cauliflower is softened and slightly browned. Be careful not to let the nuts burn.

Sprinkle with parmesan cheese, and put back into the oven for a couple of minutes, until the cheese starts to melt.

Enjoy!

photo: Glasshouse Images

Unrecipe of the Week

April 24, 2012

Cauliflower is an amazing vegetable. It tastes great roasted, and can masquerade as mashed potatoes. I recently started hearing about cauliflower pizza crust, and became intrigued. A little searching led to me a few recipes. This one is taken from “Eat, Drink, Smile” and adapted a bit. It is low calorie, and wheat and gluten free. It yields a soft, almost quiche-like crust that requires a fork to eat. It’s not a traditional pizza, but it is an interesting, tasty and healthy one.

Cauliflower Pizza Crust:

Preheat the oven to 450 degrees.

Cut one head of cauliflower into florets and put them into the bowl of the food processor. Pulse until it is the consistency of grain.

Place the cauliflower in a glass bowl and microwave it without adding water for about 7-8 minutes, depending on your microwave. Allow it to cool.

In a medium sized bowl, mix about 2 cups of the cauliflower with 1 ½ cups shredded mozzarella cheese, 2 eggs beaten, a finely minced clove of garlic and about ½ tablespoon each of dried oregano and dried basil and some sea salt to taste.

Cut parchment paper into circles (about 8-9”) to use as a guide to create the crusts. Place them on a cookie sheet, and spray with cooking spray. Spread the mixture onto the parchment rounds in a fairly thin, even manner. Bake the crusts for about 15 minutes or longer, taking them out before the edges get too brown.

Add the toppings of you choice. I used a chunky tomato sauce and fresh mozzarella cheese, and added pepperoni for those who desired it,and sprinkled it with chopped arugula when it was done.

Put it back into the oven under the broiler for a few minutes, until the toppings are hot and bubbling.
Serve immediately and enjoy!

Photo: Spencer Jones/ Glasshouse Images exclusively for Indigo Jones

Unrecipe of the Week

December 6, 2009

It’s officially here: SOUP WEATHER! Here is a silky rich soup that contains no dairy, no starch, and very little fat. Best of all, it is quick and easy to whip up on a weeknight!

Cauliflower Soup with Parmesan Crisps

For the soup:

Sauté 1 diced onion and a couple of cloves of garlic in a little olive oil.

Add a head of cauliflower, chopped, and a quart of chicken broth.

Boil gently, until the cauliflower is soft.

Puree the soup in a blender and return to the pot.

Season with salt and pepper and add a tablespoon or 2 of grated parmesan cheese.

For the crisps:

Cover a baking sheet with foil.

Spread a thin layer of shredded parmesan cheese on the foil, and bake in a 350-degree oven until the cheese is melted and bubbly

Allow to cool and break the baked cheese into shards.

To serve, place a couple of pieces of the parmesan crisps on top of each bowl soup.

Sprinkle with a little chopped parsley or scallions for a garnish and ENJOY!

Tip: Ask Santa for an immersion blender if you don’t already have one. It allows you to puree the soup right in the pot, and it is snap to clean. It will save you time, and mess.

It is one of the best kitchen gadgets EVER!


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