Family Recipes

Cauliflower Tikka Masala

Cauliflower Marinade:
1 pound cauliflower florets (about 1 head)
7 oz wt. plain 2% fat greek yogurt (do not substitute any other type of yogurt)
1 tablespoon garam masala (good quality spice and do not substitute any other spice)
1 tablespoon lemon juice
1 teaspoon black pepper
1/4 teaspoon ground ginger

Sauce:
1 cup plain canned tomato sauce (without Italian spices)
1 cup heavy whipping cream
1 tablespoon butter
3 cloves garlic minced
1 tablespoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
fresh cilantro

Marinate the Cauliflower:
In a large bowl, stir together yogurt, garam masala, lemon juice, pepper, and ground ginger until well-mixed.

If any cauliflower florets are on the larger side (more than 2 inches), cut them into smaller florets. Measure out 16 ounces of florets to use for this recipe.

Toss the florets in the bowl with the marinade until well-coated. Cover and refrigerate overnight.

Roast the Cauliflower:
Preheat the oven to 400 F.

Prepare a baking sheet lined with foil or parchment paper. Add marinated cauliflower florets to the baking sheet, spreading them out in a single layer. Reserve any leftover marinade in the bowl, if any.

Bake at 400 F until the cauliflower is tender and the marinade looks dry, about 20 minutes, depending on your oven and taste preferences. While waiting for the cauliflower to bake, proceed to the next step to make the sauce.

Sauce:
In a large pot, add and stir together all sauce ingredients and any leftover marinade. Bring to a simmer.

Simmer until the sauce thickens and reduces by one-fourth, about 10 minutes, stirring frequently. Adjust the heat as needed to maintain a simmer.

If the cauliflower isn’t done yet, keep the sauce warm over low heat.

When the cauliflower is done, add it to the sauce, stirring for a minute until the cauliflower is well-coated with sauce.

Serve while hot, and optionally garnish with chopped fresh cilantro.

Elaine Walker, Slow Cooker or Instant Pot, Soup

Wild Rice and Mushroom Soup

5 medium carrots, chopped
5 stalks celery, chopped
3 cloves garlic, minced
1 cup uncooked wild rice*
8 ounces fresh mushrooms, sliced
4 cups vegetable or chicken broth
1 teaspoon poultry seasoning (or a mixture of thyme, sage, etc.)
1/2 teaspoon dried thyme

To the Instant Pot, add all ingredients and cook for 45 minutes (manual, high pressure, quick release).

* Use only wild rice. Do not substitute brown rice or a wild rice blend.

Elaine Walker, Slow Cooker or Instant Pot, Soup

Spicy Carrot Soup

8–10 large carrots, peeled and chopped coarsely
1 onion, chopped
3 cloves garlic, peeled
1 (14-ounce) can coconut milk
1-1/2 cups chicken or veggie broth
1/4 cup peanut butter
1 tablespoon red curry paste
cilantro and peanuts for topping

Stovetop Instructions: Saute the onions and garlic with a little bit of oil until soft. Add the carrots, coconut milk, broth, and curry paste. Simmer until carrots are soft. Add peanut butter and stir until melted. Using immersion blender, blend until smooth; season generously with salt, top with peanuts and cilantro.

Instant Pot Instructions: Place all ingredients in the Instant Pot and set for 15 minutes. Using immersion blender, blend until smooth; season generously with salt, top with peanuts and cilantro.

Eggs and Pasta and Legumes, Elaine Walker, Slow Cooker or Instant Pot

Creamy Instant Pot Macaroni and Cheese

1 pound macaroni pasta
4 cups water
4 tablespoons butter
1 teaspoon kosher salt
1 teaspoon ground mustard
1/2 teaspoon garlic salt (optional)
1 (5 ounce) can evaporated milk
4 cups shredded sharp Cheddar cheese
2 cups shredded cheese that melts well (Swiss, Gouda, Fontina or Monterey Jack)

To the Instant Pot, add the macaroni, water, butter, kosher salt, ground mustard and garlic salt. Cook in the pressure cooker for 5 minutes on high, then quick release. Add the evaporated milk and half of the cheeses and use a wooden spoon to vigorously stir until the cheeses have melted. Add the rest of the cheese, stirring until the sauce is creamy. Add any additional toppings or mix-ins below at this time.

Note: The creamy texture comes from the evaporated milk and the Swiss-like cheese. Using regular milk and only Cheddar will not yield the same results.

Pesto Mac & Cheese: To each single serving, add pesto sauce (about one tablespoon?), some toasted pine nuts plus chopped sun-dried tomatoes or roasted red bell peppers.

Veggie & Crispy Fried Sage: To the instant pot, stir in cooked butternut squash, steamed broccoli or roasted cauliflower. To make the crispy fried sage, add 1-2 tablespoons of olive oil to a fry pan over medium-high heat. When hot, add the sage leaves and cook for 15-30 seconds, flip, and cook for another 20 seconds or so. Transfer to a paper-towel lined plate and sprinkle with kosher salt to top the mac and cheese.

Eggs and Pasta and Legumes, Elaine Walker, Sauces

Tuscan Pumpkin Pasta Sauce

1 tablespoon olive oil
1 clove garlic, minced
1 cup strained tomato (tomato puree)
1 cup pumpkin puree
1/4 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
4 teaspoons maple syrup
1/2 cup full-fat coconut milk
1 teaspoon fresh minced sage

Pour the olive oil into a large pot over medium heat, and saute the garlic until fragrant, about 1 minute.

Add in the tomato, pumpkin, water, salt, cinnamon, and maple syrup and bring the sauce to a boil. Once boiling, lower the heat and stir in the coconut milk and minced sage.

Serve over cooked pasta.

Note: I haven’t yet made this. It might be good to wait to add the maple syrup at the end, and just do 2 teaspoons to start. Also, it might be good to reduce the amount of tomato and substitute some pureed cooked carrots (like in the Tuscan Pumpkin Pasta Sauce from William Sonoma).

Breads and Muffins, Elaine Walker, Vegetables

Cauliflower Bread

1/2 to 1 head of cauliflower (enough to make 3 cups finely riced)
6 large eggs, separated
6 tablespoons canola oil (OR olive oil)
1 ¼ cup superfine almond flour (OR 1/2 cup coconut flour)
1 tablespoon baking powder
1 tablespoon salt

Directions
Preheat oven to 350°F.
Line an 8 inch by 4 inch loaf pan with parchment paper.

Rice the cauliflower: Rinse the head of cauliflower, then dry it. Chop the cauliflower into large pieces. You can include the cores, but discard the leaves. Place the cauliflower pieces in a food processor and pulse until it has the texture of coarse crumbs. It should be finer than if you were making a cauliflower rice dish. Work in batches if necessary and don’t over process or it will get mushy.
Cook the cauliflower, either by steaming or via microwave, until tender (3 to 4 minutes in microwave). Allow cauliflower to cool.
Once cooled, place a small amount in a tea towel and wring dry. Repeat with remaining cauliflower, working in small batches.
Add egg whites to a mixing bowl. Beat at high speed until stiff peaks form. Set aside.
In a large bowl, combine eggs yolks, oil, flour, baking powder and salt. Mix until a smooth paste forms.
Stir in 3 cups of the cauliflower until evenly mixed. (Freeze the rest of the cauliflower for later use.)
Add about ¼ of the egg whites to the paste. Use a spatula to fold in the egg whites. When egg whites are completely folded in, add in another batch of egg whites and repeat until all egg whites are incorporated. The mixture should look pale and fluffy. Be careful not to beat the egg whites because that will cause them to lose the air whipped into them and the bread will not properly rise.
Pour batter into prepared loaf pan. Bake for about 45-50 minutes, or until bread is done. Allow bread to cool before slicing.

Store in the refrigerator and use within 5 days. Can be frozen.

Note: You can make this bread more flavorful by adding shredded cheese or dried herbs like rosemary, thyme or oregano. Add them when you add in the cauliflower.

Breads and Muffins, Dawn Butler

Apple Pecan Stuffing

2 – 3 tablespoons extra-virgin olive oil
1/2 bunch fresh sage
1/2 bunch fresh thyme
2 Granny Smith apples, peeled and diced
1-1/2 cups pecans, chopped
salt, pepper
2 eggs
3/4 cup heavy cream
1-1/2 cups vegetable broth
6 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces

Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain – these can be as a garnish, if desired.

In a sauce pan, heat olive oil; add apples and pecans. Season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly – about 3 to 5 minutes.

In a large mixing bowl whisk together eggs, cream, and vegetable broth. Add torn sourdough bread, apples, and pecans. Using a wooden spoon, mix the stuffing until well combined.

Put stuffing in a greased baking dish and bake at 350F for about an hour (covered part of the time), until heated thoroughly and lightly browned.

Elaine Walker, Vegetables

Stovetop Creamed Corn for Grandma

1 can corn, drained
1/2 cup heavy cream
1 tablespoon sugar
1 tablespoon butter
1/2 cup whole milk
1 tablespoons all-purpose flour
2 T. freshly grated Parmesan cheese, optional

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Eggs and Pasta and Legumes, Elaine Walker

Baked Tofu and Bok Choy

2 (14-ounce) packages extra-firm tofu, drained
2 tablespoons toasted sesame oil
1 tablespoon low-sodium tamari or soy sauce
Freshly ground black pepper
3 heads baby bok choy (10 to 12 ounces), stems removed, leaves separated (may substitute large bok choy, torn into large pieces)
1/2 teaspoon kosher salt
3/4 cup smooth natural peanut butter
1/2 cup water
1/4 cup fresh lime juice
1 tablespoon chopped fresh ginger
1/4 cup hoisin sauce
1/2 teaspoon crushed red pepper flakes, plus more for garnish

Preheat the oven to 350 degrees. Wrap each block of tofu in a clean dish towel, place on a large plate and microwave on HIGH for four minutes. The tofu will release much of its liquid. Unwrap and cut each block into 8 planks.
Place the tofu on a large rimmed baking sheet and drizzle with 1 tablespoon of the sesame oil and the tamari, flipping the planks to make sure they’re well coated. Sprinkle with black pepper. Arrange the tofu slices in a single layer. Bake for 30 minutes, until the tofu starts to lightly brown. Flip the planks and bake them for another 20 to 30 minutes, until the tofu is deeply browned on the edges.
While the tofu is baking, add the bok choy to a second large rimmed baking sheet, drizzle with the remaining sesame oil and sprinkle with ¼ teaspoon salt. Bake for 20 minutes, until wilted.
Meanwhile, make the peanut sauce: In a blender or food processor, combine the peanut butter, water, remaining ¼ teaspoon salt, lime juice, ginger, hoisin and red pepper flakes and puree until smooth. Use additional water to thin the sauce, if necessary.
To serve, divide the tofu and bok choy among plates. Drizzle with peanut sauce and sprinkle with red pepper flakes.

Cookies and Brownies, Elaine Walker

Italian Pine Nut Cookies (Pignoli)

1 pound almond paste
2 cups sugar
3 egg whites
1 cup pine nuts
confectioners’ sugar
non-stick foil

Spread the pine nuts on a baking sheet and bake at 375°F, stirring occasionally, until golden-brown, 5 to 10 minutes. Let cool.

Use a food processor to break up the almond paste into a granulated form. Gradually add the sugar and mix well. Put in large bowl and set aside.

In a separate bowl, using an electric mixer, whip the egg whites for a long time. Get them nice & fluffy. Fold them into the almond paste/sugar mixture very gently.

Line a cookie sheet with non-stick foil. (If you can’t find non-stick foil, you can use regular foil but cookies will stick. You can lightly oil the foil, but this causes the cookies to spread out more and be flat.)

Using lightly floured hands, form small (bite size) balls of dough.

Pour the pine nuts into a bowl & roll the balls of dough in it, pressing the nuts in as you go.

Put the cookies on the cookie sheet and bake at 325 degrees F for 10-15 minutes, until very lightly brown on top. Leaving cookies on the foil lined cookie sheet, let them cool for 10 minutes.

Dust with confectioners’ sugar.

Store the cookies in a tin with foil on top.