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Smothered Cauliflower

Smothered Cauliflower

Just when I thought there were no more ways to cook cauliflower. I have made cauliflower pizza, cauliflower buffalo “wings,” sautéed cauliflower, roasted cauliflower, curried cauliflower, but SMOTHERED cauliflower? When I discovered it was vegan I had to test it out, not just because it sounded good, but because I found this recipe via Darius Cooks. Now if he says it’s good. It’s good!

This recipe is altogether pretty simple. The part I messed up on was the roux. It has been over a decade since I made roux so I was off a bit. I wanted it to be more brown but I had to go ahead and share regardless of my how brown my smothering goodness of gravy truly was.

Ingredients

Cauliflower:

  • 4 cups of cauliflower florets
  • 1 good pinch of each salt, pepper, garlic powder, Italian herbs
  • 1/2 cup of coconut milk
  • 2 cups of all purpose flour
  • Olive oil for frying

For the gravy:

  • 2 tablespoons of the reserved frying olive oil
  • 2 tablespoons of flour
  • 3-4 cups of vegetable stock
  • 1/2 cup of diced onion
  • 1/2 cup of diced bell pepper I chose green because that's all I had

Instructions

  1. To begin, preheat the olive oil in a skillet. Season the cauliflower florets with salt, pepper, garlic powder, onion powder and Italian herbs and place them in large bowl. Pour coconut milk over the cauliflower florets and stir well to combine. Next, add the flour and mix well to combine. Splash a bit of water in the oil to see of the oil is ready. Once the oil is hot, shake any extra flour from each floret and fry until golden brown. Place fried florets to drain on a large plate with a paper towels. Remove the oil from the pan, saving 2 tablespoons of the fried olive oil.
  2. Chop up your onion and bell peppers. Add your chopped pieces to the pan with 2 tablespoons of the left over oil.  Saute until onions become a little tender and translucent. Add in the flour and stir frequently until the roux had turned a dark brown color. Add your vegetable stock. You may need more vegetable stock than you think because it thickens pretty quickly. Take your fried cauliflower and add to the your gravy. Gently combine and toss until cauliflower is fully coated.
  3. Garnish with cilantro or scallions and serve over cooked jasmine rice.

Let me tell you, this is one dish I will have on heavy rotation. It was so good I wanted to slap myself.

Cheers to a great flavorful vegan dish!

Simple & Homemade

Spinach Quiche with Smoked Gouda

Spinach Quiche with Smoked Gouda

If you personally know me, I’m always moving or running some place. It’s horrible, but since I haven’t figure out how to clone myself I have had to learn how to abbreviate my life. One some occasions I will have guests come over at which time I’m running around trying to figure out what I’m going to prepare. I love to cook when I don’t have to think about what I am going to cook. However, when I actually have think about what I’m going to cook I get a bit anxious. Especially for guests. Is is just me?

Anyway, on this particular day I decided last minute I would make a basil tomato quiche but the food gods were not having it. Two stores I visited in a panic didn’t have basil so I just said, “Fah ged it” and decided to use spinach. Serendipity is always on my side because it all worked out and it tasted great! For this quiche I used my simple pie crust recipe which can be found here.

Ingredients

  • Homemade pie crust check my link to my quick pie crust
  • Dollop of olive oil
  • 1 small onion chopped
  • 1 cup fresh spinach
  • 1 garlic clove minced or pressed
  • 6 eggs
  • 1 cup almond milk or coconut milk for a richer taste
  • 2 cups shredded gouda and parmesan cheese combined
  • Salt & pepper

Instructions

  1. Pre-heat oven to 375 degrees
  2. Press pie crust into 9" pie pan (see instructions for pie crust)
  3. Pre-bake pie crust for about 10 minutes - set to the side
  4. Sautee onion, garlic & spinach in olive oil until onion is soft - add salt & pepper to taste - set aside
  5. In medium mixing bowl - whisk together the eggs & almond milk
  6. Pour into pie crust
  7. Spread shredded cheese on top of egg and milk mixture
  8. Spread spinach egg and milk mixture in pie crust
  9. Bake at 375 degrees for 35 minutes
  10. If crust starts to get too brown - cover edges with tin-foil

Oh, I also added red pepper because I like adding a little color 🙂

I ran out of foil which I think I may stop using anyway but parchment paper also seems to work to keep the browning down to a minimum.

Cheers to behind the scene chaos people don’t see!

Simple & Homemade

Super Simple Pie Crust for Quiche

Super Simple Pie Crust for Quiche

I was having company a couple weeks back and had no idea what I was going to make. I had less than an hour and a half to figure this out. Honestly, I should have figured it out the day before but the way my life is set-up.

I decided quiche would be my featured offering for brunch. I don’t know about you but pie crusts are my enemy. I get anxious, and all sweating wondering if it is going to fall a part, or not come together like as it should. I found this alternative to making a pie crust and it looked free of causing me any kind of anxiety so I decided to go for it since time was ticking away. Talk about simple! I will definitely be making this again because I didn’t have to worry about anything falling a part, or rolling my dough around my rolling pin, why? Oh, because you shape your crust in the pan. Ingenious!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons raw sugar
  • 1 teaspoon finely ground sea salt
  • 1/2 cup vegetable oil I used avocado
  • 2 tablespoons almond milk

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
  3. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

The quiche I wanted to make for my brunch was just not happening. The first store I went to didn’t have fresh basil. The second store I went to was out of fresh basil, so I winged it making a spinach and smoked gouda quiche, which went perfectly with this crust. You can find the recipe here.

I definitely think this crust would go best with something savory. I’m not quite sure about a dessert pie but it’s worth giving it a try.

Cheers to those unprepared brunch visits!

Simple & Homemade

No Rise Pizza Crust

No Rise Pizza Crust

I promise you, this recipe for a no rise crust is on rotation at least on a monthly basis. My children keep me super busy with Girl Scouts, tutoring, SAT prep, caddy training and simply just being teens, so sometimes a nicely planned cooked dinner is not going to happen. Let’s keep it real. The dough for this pizza doesn’t require rising you so you can have this ready in less than 10 minutes. You can’t even get regular delivery in 10 minutes!

To make is a little healthier, I put the vegetables in the sauce because my teens just like plain cheese <insert eye roll>. Feel free to add all of the veggies you like for your version.

Ingredients

  • 1 1/4 ounce package dry yeast
  • 1 cup warm water
  • 2 1 ⁄2 cups flour
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt

Instructions

  1. Dissolve yeast in warm water in a medium bowl and add rest of ingredients.
  2. Beat vigorously 20 strokes and let rest 10 minutes.
  3. Press dough onto greased 11x17" baking sheet and add topping ingredients of your choice.
  4. Bake at 425° for 15 to 20 minutes or until done.

Note: I didn’t like how my dough was looking so I did add a splash of olive oil and 2 splashes of warm water. LOL! I’m sorry I’m becoming my grandmother.

If you want a crunchier crust you can try leaving it in a little longer. This crust is on the chewier side but we don’t mind it at all.

Cheers to those quick dinners!

Simple & Homemade


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