Vegetables – Family Recipes

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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.

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.

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.

Elaine Walker, Vegetables

Green Curry Cauliflower Roast

2 tablespoons cornstarch
1-1/4 cups vegetable broth
2 tablespoons peanut or other vegetable oil
2 tablespoons Thai green curry paste, such as Thai Kitchen brand
One 13.5-ounce can coconut milk, unsweetened (do not use light)
1-1/2 tablespoons brown sugar
1 teaspoon kosher salt, plus more as needed
1 tablespoon finely grated lime zest
1/2 cup loosely packed fresh basil leaves, chopped, plus more leaves for garnish
1 tablespoon finely chopped fresh lemon grass (optional)
1 tablespoon fresh lime juice
1 red bird’s-eye chile pepper, sliced, plus more for optional garnish
1 large (2- to 3-pound) head of cauliflower
Lime wedges, for serving

Preheat the oven to 400 degrees. Whisk together the cornstarch and 1/4 cup of the broth in a small bowl; this is a slurry that will help thicken the sauce.
Pour the oil into a cast-iron skillet or other oven-proof pan over medium heat. Once the oil shimmers, add the curry paste and stir-fry until fragrant, about 1 minute. Stir in the coconut milk, the remaining cup of broth, the cornstarch mixture, sugar, salt, lime leaves, chopped basil, chopped lemon grass (if using), the lime juice and chile. Increase the heat to medium-high; cook until the sauce starts bubbling, then reduce the heat to medium-low and cook until it thickens, 5 minutes. Taste, and add more salt, as needed. Carefully pour the sauce from the skillet into a pitcher or liquid measuring cup.
Trim all the leaves from the base of the cauliflower. Trim the thick part of the stalk as much as needed so the cauliflower can sit flat in the skillet.
Place the cauliflower bottom side up in the skillet, and pour about half of the curry sauce onto the cauliflower, letting it seep into the florets for a minute. Flip the cauliflower right side up and repeat, pouring the remaining sauce over the top and letting it pool back around the cauliflower. Use a brush as needed to coat the cauliflower thoroughly.
Cover tightly with aluminum foil and roast for 30 minutes, until the cauliflower starts to become tender when pierced with a large metal skewer or fork. Uncover, baste with the sauce from the pan and continue roasting, basting every 10 minutes or so, until the cauliflower is tender and has turned golden, about 30 additional minutes.
Carve into thick wedges or slices and serve hot, with the extra sauce from the pan spooned over or served on the side. Garnish with more basil leaves, the lime wedges and the chile slices, if desired.

Elaine Walker, Vegetables

Whole Roasted Cauliflower with Whipped Goat Cheese

2-1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed

Whipped Goat Cheese and Assembly
4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving

Roasted Cauliflower
Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.

Using 2 slotted spoons, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Freeze the cooking liquid for use a second time.

Whipped Goat Cheese and Assembly
While cauliflower is roasting (or a day ahead*), blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth. Transfer whipped goat cheese to a serving bowl and drizzle with oil.

Transfer cauliflower to a plate. Drizzle with oil. Serve with whipped goat cheese.

*DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.

Dad, Elaine Walker, Mom, Vegetables

Cheesy Ranch New Red Potatoes

12 small new red potatoes, peeled and sliced
1 cup Ranch salad dressing
1 (8 ounce) package shredded Colby-Monterey Jack cheese (or Cheddar)

Preheat oven to 350 degrees F.

Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook 15 minutes, or until tender; drain.

Place cooked potatoes in a 13x9x2 baking dish. Spread Ranch dressing on top. Sprinkle with cheese.

Bake for 5 minutes, or until cheese is melted.

Dawn Butler, Vegetables

Broccoli and Cheddar Strudel

1 tablespoon extra-virgin olive oil
6 tablespoons salted butter, divided
2 cloves garlic, finely chopped
2-10 ounce packages frozen chopped broccoli, thawed
2 large eggs
16 ounces cheddar cheese, shredded (4 cups)
2 teaspoons Dijon mustard
10 ounce sheet phyllo dough, thawed

Preheat oven to 375F. Line a baking sheet with parchment paper and set aside. In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Add garlic and cook 5 minutes. Stir in broccoli and remove from heat. Transfer broccoli mixture to a large bowl and let cool for 10 minutes. Wipe out the skillet and set aside.

In a small bowl, lightly beat 1 egg and stir into broccoli mixture along with cheddar cheese and mustard. Set aside.

In the skillet, melt the remaining 4 tablespoons butter.

In a small bowl, lightly beat remaining egg and set aside.

Place 1 sheet phyllo dough on a work surface with the short side closest to you; cover remaining phyllo sheets with a damp kitchen towel. Brush phyllo sheet lightly with melted butter, beginning with the edges. Stack 4 more phyllo sheets on top, brushing all but the last sheet with butter. Place half of reserved broccoli mixture on short end of the phyllo, leaving a 3-inch border of dough along sides and bottom. Fold bottom edge over filling, then fold in the two sides and gently roll up into a log, brushing inside flap with egg to seal the strudel. Repeat with remaining ingredients to make another strudel.

Place strudels seam side down and 3 inches apart on prepared baking sheet. Brush tops and sides with remaining egg. Bake until golden-brown, 30 to 35 minutes.

Dawn Butler, Vegetables

Sweet Potatoes with Red Peppers and Peanut Sauce

2 tablespoons olive oil
2 tablespoons fresh ginger, minced
1-1/4 teaspoon salt, divided
2 teaspoons garlic, minced, divided
2 pounds sweet potatoes, peeled and cut into 3/4 inch cubes (7 cups)
1/2 cup water
1 large sweet red bell pepper, cut into 1/4 inch pieces (2 cups)
2 tablespoons fresh lime juice
1/3 cup peanut butter
1/2 cup boiling water
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons honey
crushed red pepper (optional)

Put a large saucepan on the stove and turn the burner to medium heat. Add the olive oil and swirl to coat the pan. Add the ginger and 1/2 teaspoon of the salt. Cook, stirring often, for about 3 minutes. Add 1 teaspoon of the garlic and saute for another 5 minutes.

Stir in the sweet potatoes plus the remaining 1 teaspoon of garlic and another 1/2 teaspoon of salt. Cover the pan and cook for 5 minutes, then add 1/2 cup water, cover again, and cook over low heat for 30 minutes, stirring occasionally.

Add the bell pepper and lime juice and stir. Cover again and continue cooking for 10 minutes more, or until the sweet potatoes are fork-tender. Check occasionally to see if anything is sticking, and if so add a little more water to the pan.

In a medium bowl, add the peanut butter and boiling water. Stir well. Add the vinegar, honey, and remaining 1/4 teaspoon of salt, and continue to stir until the sauce is well blended.

Add the peanut butter sauce to the vegetables and stir to coat all evenly. If desired, add the crushed red pepper. Serve.

Elaine Walker, Vegetables

Boiled Corn on the Cob

In a large kettle, add water and 1 to 2 teaspoons of sugar (not salt – salt will make the corn tough).
Bring the water to a boil.
Add the husked corn.
Boil for 5 minutes (not more).
Serve immediately.

Elaine Walker, Vegetables

Oven-Roasted Asparagus

1 small bunch of thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons Parmesan cheese, grated
1 small clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Preheat oven to 425 degrees F.

In a large ziploc bag, add the olive oil, Parmesan cheese, garlic, salt, and pepper. Add the asparagus and close the bag. Turn the bag of asparagus upside down and back again to coat asparagus evenly with the olive oil mixture.

Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.