Tuesday Recipe: Aloo Gobi

Aloo (Potato) Gobi (Cauliflower) is an 

inexpensive "dry" curry for anyone who would like to change up their typical midweek menu! The list of ingredients may seem long, but it's just a simple teaspoon, here and there, to taste.

My husband loved how the house smelled and decided he wanted the curry over rice as opposed to quinoa, which was my choice. I happened to have Saffron Jasmine Rice! Also, after stirring the curry, he mentioned more sauce would be more to his liking. No problem! I added 1 small can of tomato paste and thinned down with vegetable broth and additional Indian spices! Mmmmm!

Aloo Gobi Curry

(adapted from Forks Over Knives, pg 179)

1 medium Yellow Onion, peeled & diced

Ginger (1 T of fresh grated or 1/2 t ground)

2 cloves Garlic, peeled & minced

Small Jalapeño, seeded & minced

Thanks to friends for the garden tomatoes!

2 medium Tomatoes, diced (I used a can of diced toms + fresh garden toms)

1 medium head Cauliflower, cut/plucked into florets

1 lb Potatoes, 1/2" dice or coarse chunks

1 teaspoon ground Cumin

1 teaspoon ground Coriander

1 teaspoon Red Pepper Flakes

1/2 teaspoon Turmeric (which gives the curry it's beautiful color)

1/8-1/4 teaspoon ground Cloves (Don't skip this ingredient - It's the deal maker!)

2 Bay Leaves

Salt, to taste

optional:  1 small can Tomato Paste

optional: Vegetable Broth

optional: Cilantro, coarse chopped

• Sauté onion over medium heat; 7-10 mins
• Add ginger, garlic and jalapeño; 3-5 mins
• Add tomato, cauliflower, potatoes, cumin, coriander, red pepper flakes, turmer, cloves and bay leaves. Cook, covered for 10 mins, until veggies are tender.
• **IF you choose a wet curry, add the tomato paste and thin with vegetable broth. Simmer for 3-5 mins.
• Remove the bay leaves. Serve over rice or fave grain.

Remember, cooking is a subjective taste with an objective of enjoying your meal. You know your taste and the preferences of your family... Go play with your food!

2-on-Tuesday: Lime and Cilantro Cauliflower

On #MeatlessMonday, Olena at ifoodreal.com had me at "lime and cilantro." 

Whether as a side or a vegetarian entree, this is a low calorie, high flavor dish and pairs well with homemade salsa and oven-baked tortilla chips!

Ditch the cheese and you've got a totally plant-based, vegan meal!




Lime & Cilantro Cauliflower

1 large cauliflower head, chopped into bite size pieces
2-3 Limes, zest & juice
4 (or more!) Garlic Cloves, crushed or coarse chopped
1/2 to 1 cup Cilantro, rough chopped or snipped with kitchen shears (save some for the garnish)
1 teaspoon Ground Cumin
1/4 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
1+ cup Colby Jack or Fiesta Blend Cheese, shredded
**optional: 1/2 to whole Avocado, diced
**optional: drizzle of olive oil

• Preheat oven to 425 degrees. In large bowl, toss cauliflower with lime zest and juice, garlic, cilantro, cumin, salt, pepper and olive oil, if using. 
• Let sit to marinate from 10 minutes to overnight.
• Transfer cauliflower into baking dish (no need to oil). I used a small casserole, 8x11, but a 9x11 would work just fine.
• The bits of marinate clinging to the bowl will be used, as additional fresh garnish.
• Bake 15 minutes. Remove from oven and top with the clingy bits of marinate and cheese.
• As cheese melts, top with additional cilantro ...and avocado.
• Serve immediately!

Mmmm! Go #playwithyourfood!

2-on-Tuesday: Penne & Spinach [with Cauliflower] Béchamel

I was in the mood for some pasta and was short on time. It had been a productive day, but I had to leave the house to get some more items accomplished and knew dinner would be really late if I waited. So, I prepared cauliflower béchamel and dry-sautéd the veggies before flying out the door. Some assembly by family would be required.

Béchamel (sounds like bay-shah-mel) is one of the five "Mother Sauces" in cooking. The only reason I know this is due to the many summers with Chef Mike Micco in the kitchen at Camp Jackson as he would teach and quiz me in his chefery skills. Just because it has a fancy French name doesn't mean it's difficult to create. If you're a good Southern cook and know how to whip up some "Toodlum Gravy," you're already using a French culinary technique! Béchamel starts with a roux (sounds like roo...as in kanga) which is equal parts fat (butter) and flour. Apart from the fabulous taste, there is a major problem...it's not plant-based.

Usually, I play with my food and change up recipes to suit my fancy. This time I stuck to the book --Forks Over Knives, page 151-- and think I nailed it. Let it be known that I could eat the entire pan of this sauce for a meal, it was that tasty to me!

Penne & Spinach [with Cauliflower] Béchamel

1 head of  Cauliflower, cut into florets
Unsweetened plain Almond Milk, added to thin the sauce
1/4 cup Nutritional Yeast (Optional...I don't think so. Yummmm!)
1/4 teaspoon Ground Nutmeg
S & P, to taste (C'mon, grind your own pepper. You'll taste the diff.)
1 medium Onion, peeled and diced small
2 cloves Garlic, peeled and minced
2 teaspoons Thyme
1/4 cup Basil, finely chopped
4 cups Spinach, chopped (It will wilt during the cooking.)
1 lb Penne (whole wheat) pasta, cooked al dente, drained and kept warm

• Add cauliflower to a large pot and add only enough water to cover the florets. Bring to boil over high heat and cook until cauliflower is very tender, about 10 minutes.
• Drain excess water and puree the cauliflower using an immersion blender or in a blender with a tight fitting lid covered with a towel, in batches.
• Add almond milk 1 splash at a time to achieve a creamy consistency.
• Add nutritional yeast, nutmeg and S&P. Set aside.
• 
  
• Place diced onion in a large saucepan and dry-sauté over medium heat for 10 minutes. To dry-sauté: Instead of oil, add only a splash of water at a time to keep the veggies from sticking to the pan. Too much water will cause the veggies to steam or boil.
• Add garlic, thyme, basil and cook another minute.
• Add spinach and cooked pasta and cook for 5 more minutes, or until heated through.
• To serve, divide pasta mix between plates and top with warm Cauliflower Béchamel.

Does the cauliflower puree remind you of anything? Mashed Potatoes, maybe? Sure! Now, you know how to make a batch of the faux potato. Add less almond milk. New comfort food...veggie style!

~"Sam"