Curried Roasted Cauliflower & Chickpea Salad

I love roasted anything... this is yummy!

1 head of cauliflower cut into small florets
4-5 tomatoes, chopped
2-3 T good curry powder
2 T ground coriander
2 t salt, pinch of pepper
Olive oil
1 28-oz can of garbanzo beans, about 2 cups
2 cups cooked brown rice
4 cups fresh spinache

Heat over to 450 degrees F. Toss cauliflower pieces with chopped tomato, curry powder, coriander, salt and pepper, and enough olive oil to thoroughly coat without getting greasy. Put in an casserole dish or baking dish and roast for about 40-45 minutes until cauliflower is fork tender.

Meanwhile saute spinach in olive oil over medium high heat in pan on the stovetop, till wilted. Set aside.

When cauliflower mixture is done, toss with the garbanzo beans, cooked spinach, and brown rice. Let sit in the fridge over night for the flavors to really marry.

White Bean Salad

1 can of white beans
1/2 cup cherry or grape tomatoes, chopped
1 cucumber seeded and chopped
1/4 cup feta cheese
1/2 c pitted and chopped kalamata olives

Dressing:
1 T dried Oregano
1 t salt
1/8 t cracked pepper
1/4 c lemon juice - about one big lemon juiced
1/2 c olive oil


Drain beans and rinse. Let dry just a few minutes. Add tomatoes, cucumber, feta, and olives. Combine all dressing ingredients and whisk together before pouring on beans. Let marinate in the fridge overnight. Enjoy by themselves or over a bed of lettuce. If you want serve with chicken or fish as well.

Cheese Blintzes with Strawberry Sauce

This recipe has been with me for years. I have no idea where it came from, but I do know it is divine! It is a great make ahead and heat dish for Easter Brunch and company.

Crepes:
1 c milk
¼ c cold water
2 large eggs
1 c all-purpose flour
2 T sugar
Pinch salt
3 T unsalted butter, melted

Cheese Filling:
1 ½ c ricotta cheese
4 oz cream cheese, softened
1 large egg
3 T confectioners' sugar
1 T lemon juice

Strawberry Sauce:
1 quart strawberries, sliced
¼ c sugar
¼ c water
1 teaspoon cornstarch

Unsalted butter, melted for making blintzes
Powdered sugar, for dusting



Whisk the milk, water, eggs, flour, sugar, and salt together until the batter is smooth with no lumps. Mix in the melted butter. Refrigerate batter for 1 hour to let it rest.

For the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Refrigerate this as well until you’re ready to assemble the blintzes.

For the sauce: Mix the strawberries, sugar, water, cornstarch, and lemon juice in a small pot over medium heat. Simmer and stir gently until the berries release their natural juices. The consistency should be a bit chunky, it will thicken up when it cools down.

Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour ¼ c batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned on the first side, then flip it. Cook it on the other side for 30 seconds - 1 minute. Flip onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them warm.

Preheat the oven to 400 degrees F.

Spoon about ¼ c of the cheese filling along the lower third of the crepe. Roll the crepe and place it in a 9x13” baking dish seam side down. Continue until the pan is full.

When you’re done, brush all the crepes with melted butter. Bake for 10-12 minutes to warm up and brown a little on top. Watch carefully. Pour the strawberry sauce on top, dust with powdered sugar, and serve hot.

If you are not going to make them immediately, put them in the fridge, and then thaw to room temperature. Bake them in the 400 degree oven as above, possibly adding a little more time to heat them through.

Spiced Orange Chocolate Smoothie

This came about when I wanted dessert and had only a bunch of miscellaneous ingredients on hand. So good!

1/2 cup vanilla ice cream
1/3 c coconut milk or milk of your choice
1 large orange, peeled, seeded, and chopped
1 cardamom pod
1/8 t cinnamon
1 oz good dark chocolate broken up

Put in a high speed blender and blend together!

YUM!

Fancy Citrus Celebration Salmon

This is really good and really easy to make! The recipe is flexible, feel free to modify as you wish. If you don't have wine or champagne, substitute one or the other or broth or any other liquid that you think would add flavor. And if you want to cut it in half that's fine too, just adjust.


1 whole salmon without skin, cut into portions about 4 oz each
3 small or 2 large lemons, cut into thin slices
1 large or 2 small oranges, cut into thin slices

1/2 c sun-dried tomatoes in oil, chopped
3 extra tablespoons of oil from the tomatoes or olive oil
3/4 c champagne
3/4 c white wine
4 cloves garlic, minced
3 T dill

salt and cracked pepper

Grease a 9x13" baking dish with olive oil or cooking spray. Line the bottom with sliced citrus. Its ok if you have a double layer. Salt and pepper the salmon and lay out over the citrus.

Mix the sun-dried tomatoes, oil, wine, champagne, garlic, and dill together. Dump over salmon.

Bake at 375 for 25-27 minutes till salmon just flakes. Great served with Tyler Florence's Ultimate Potato Au Gratin, and steamed asparagus with Crazy Citrus Vinaigrette.

Tyler Florence's Ultimate Potatoes Au Gratin

Whether you serve this with salmon or that amazing Chicken Madeira below, its a hit. I added a few shredded carrots to the cabbage mix and a layer of cooked mushrooms. Is was delicious and keeps in the fridge for some time after it is cooked. Click here for original recipe.

If you have a mandoline slicer, it makes cutting the potatoes much easier!

Wild Rice, Roasted Veggies, & Leftover Turkey or Vegetarian Soup

This is a great post-holiday soup. It can be made with chicken, turkey, or you can leave out the meat for a vegetarian version.

2 large or 3 small sweet potatoes, peeled and cubed
1 large, or 2 small sweet onions, peeled and chopped
1 head of garlic, cloves peeled
2-3 carrots peeled and chopped

olive oil
salt, pepper, cumin

3 T fresh chopped rosemary
8 cups chicken or veggie broth
2 cups leftover chicken or turkey (optional)
1 c uncooked wild rice


First roast the veggies. Mix them all by hand with olive oil to coat, sprinkle with salt, pepper, and cumin, and spread them out on a large cookie tray lined with foil. Roast in a 500 degree oven for about 25-30 minutes till tender.

While the veggies are roasting, put a little olive oil in the bottom of a soup pot and dump in the rosemary. Stir to soften about 2 minutes. Next add the uncooked rice and bring to a boil. Turn down to a simmer.

When veggies are cooked, dump them and the chicken into the pot with the now cooked rice. Let it simmer awhile to blend flavors, at least 15-20 minutes. Season with salt, pepper, and any other spices you like to taste! Yum!!