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.

  1. 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.
  2. Cook the cauliflower, either by steaming or via microwave, until tender (3 to 4 minutes in microwave). Allow cauliflower to cool.
  3. Once cooled, place a small amount in a tea towel and wring dry. Repeat with remaining cauliflower, working in small batches.
  4. Add egg whites to a mixing bowl. Beat at high speed until stiff peaks form. Set aside.
  5. In a large bowl, combine eggs yolks, oil, flour, baking powder and salt. Mix until a smooth paste forms.
  6. Stir in 3 cups of the cauliflower until evenly mixed. (Freeze the rest of the cauliflower for later use.)
  7. 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.
  8. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Cookies and Brownies, Elaine Walker

Maple Shortbread Sandwich Cookies

Dough:
1/2 cup unsalted butter, softened
1/4 teaspoon salt
2 tablespoons granulated sugar
1/4 cup maple sugar
1/2 teaspoon maple flavor
1 cup + 2 tablespoons flour

Filling:
2 tablespoons unsalted butter, softened
1 1/2 cups confectioners’ sugar
1/4 teaspoon salt
2 tablespoons maple syrup, Grade B preferred
1/2 teaspoon vanilla extract
1/4 teaspoon maple flavor, optional
1 tablespoon milk (optional – only if necessary to make a spreadable filling)

To make the dough:

  1. In the bowl of an electric mixer, beat together the butter, salt, sugars, and maple flavor.
  2. Add the flour and mix just until the dough comes together. Wrap the dough in plastic and chill for 30 minutes. (The dough can chill longer than 30 minutes, but if it does, allow about 15 minutes for it to warm a bit and soften before rolling it out.)
  3. Preheat the oven to 300°F. Lightly grease a baking sheet, or line it with parchment.
  4. On a lightly floured surface, roll the dough about 1/8″ thick.
  5. Use a cutter to cut the dough into shapes — leaves, stars, hearts, circles, your choice. (To make the thicker stamped cookies, see “tips,” below.) Place the cookies on the prepared baking sheet.
  6. Bake the cookies for 20 to 25 minutes, until they’re beginning to brown a bit. Remove them from the oven, and cool right on the pan.

To make the filling:
Mix together all of the filling ingredients except the milk, stirring until smooth. If the filling isn’t spreadable, add a bit of the milk to soften its texture.

To assemble the cookies:
Spread the bottom of half the cookies with filling; if you have a scale, about 14g (1/2 ounce) is a good amount for each. Top with the remaining cookies.

Tips
An easy way to dress up these cookies is to use cookie stamps (available from King Arthur Flour) We recommend doubling the ingredients for the cookies (since you’ll need more dough to make a thicker sandwiches with the stamps) and adding 3/4 cup almond flour to the double batch to achieve a better imprint in the baked cookies.
Here are some other tips for cookie-stamp success:

  1. Chill your dough for a full 2 hours before starting the stamping process.
  2. Scoop tablespoon-sized portions of dough, rounding them into balls if necessary. Lightly dip one side in flour, and place them flour-side up onto an ungreased baking sheet.
  3. Dip each stamp in flour before pressing it onto the dough; repeat before each use.
  4. Firmly tap the stamp against the baking sheet if the dough happens to stick to the stamp. If the dough sticks really badly, clean out the stamp, reroll the dough into a ball, dust the dough and the stamp with flour, and try again!
  5. Remove excess dough around the stamped pattern before or after baking.
  6. Remember, you’re making sandwich cookies: be sure to make an equal amount of each stamp pattern.
  7. Stamp cookies may take a few minutes longer to bake because of their thickness. Aim for 23 to 28 minutes.
Elaine Walker, Soup

Cabbage Beef Soup

2 tablespoons vegetable oil
1 pound ground beef
1/2 large onion, chopped
5 cups chopped cabbage
2 (16 ounce) cans red kidney beans, drained
2 cups chicken broth
8 ounces tomato sauce
16 ounces diced tomatoes
1/2 teaspoon ground cumin (or chili powder)
2 heaping tablespoons Splenda brown sugar (for Mom & Dad)

Heat oil in a large skillet over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled.

Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, chicken broth, tomato sauce, tomatoes, and cumin.

Cook on low setting for 6 to 8 hours.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.