ChezCindy: Coconut Rice with Chickpeas and Broccoli

This recipe is one that I picked up from Kelly LeVeque's web site.  Ms. LeVeque is an author and a wholistic nutritionist.  Her recipe offers this dish made with chicken, which I enjoyed greatly.  I have changed the recipe adding more coconut milk for a creamier rice, as well as a few other tweaks, and substituted chickpeas.

If you are not a fan of cauliflower rice, you can make this with white rice.  The rice will need to be fully cooked before starting the recipe.  It is a great head start when you have leftover rice from another time, even from Chinese take-out.

 

Creamy Coconut Cauliflower Rice
2 cups broccoli florets
2 tablespoons coconut oil
4 tablespoons coconut milk
4 cups frozen uncooked cauliflower rice*
2 tablespoons butter
1 15-ounce can chickpeas, drained
2 tablespoons soy sauce
1 tablespoon sesame seeds

Working with a large saucepan, blanch the broccoli florets.  Do this by filling the pan with 3 inches of water.  Bring the water to a boil, add the broccoli to the pan cooking it for about 4 minutes.  Use a slotted spoon to lift and remove the broccoli from the water.  Place the broccoli on a towel to drain.  You may need to do this is 2 batches.  Set aside.

Drain the water from the large saucepan used to cook the broccoli.  Place the pan back onto the stovetop over medium heat.  Add in the coconut oil, swirling to melt and coat the bottom of the pan.  Add in the cauliflower rice, coconut milk and a pinch of salt, stirring all to combine.  Cook the rice for roughly 5 minutes to heat and cook through.  Add in the butter, chickpeas and soy sauce, stirring together.  Add in the still warm broccoli, stirring to combine.  Taste to adjust seasoning to your palette, adding salt and pepper.  Serve with a sprinkling of sesame seeds.

*This dish can be made with regular white or brown rice, fully cooked for use in this recipe.

 

Cauliflower has just 25 calories per cup vs rice with 200 calories.  The carb count is 5g per cup vs 46g for rice.  It is very healthy, but mostly, it is delicious.  

ChezCindy: Cinnamon Spiced Apple Crisp

I have a dear friend who makes a delicious Berry Crisp dessert.  When a group of us are coming together for a dinner gathering, she will offer to bring the dessert to which the answer is "Yes, please bring your awesome Berry Crisp!".  She does not use a recipe.  But it comes out fantastic every time.

Below is my recipe for Apple Crisp.  Like my friend, a recipe can serve as a guide, sending you in the direction of creating your own Fruit Crisp dessert.  Crisps can be made with any fruit or combination of fruit.  Frozen fruit can also be used, such as berries and cherries.  My preference is to go heavy on the amount of oatmeal used, cutting back on the flour.  I often add chopped walnuts and vary on the spices depending on what fruit is used.

Use this recipe as your starting point and then make it your own.  

Cinnamon Spiced Apple Crisp

4 pounds Golden Delicious apples

zest of 1 orange

2 tablespoons fresh squeezed orange juice

2 tablespoons fresh squeezed lemon juice

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

Crisp Topping

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 teaspoon kosher salt

1 1/2 cups oatmeal

2 sticks cold unsalted butter

Preheat the oven to 350 degrees.  Butter 6-8 small ramekins, place onto a parchment-lined rimmed baking sheet.  

Peel, core and cut the apples into thin wedges.  Combine the apples with the orange zest, juices, sugar and cinnamon.  Toss together until the apples are well coated.  Spoon the apples into the prepared ramekins, dividing equally, leaving enough room for the added crisp topping, roughly 1/2-inch.  

Make the crisp topping in a food processor by adding the flour, sugars, salt and oatmeal into the bowl fitted with the blade in place.  Pulse for a few seconds to combine.  Dice the cold butter into small 1/2-inch pieces.  Add to the processor bowl.  Pulse 2-3 times until the mixture is crumbly with the butter still showing in small bits.  Using a large spoon, evenly divide the crisp topping over the apples.  

Place the sheet tray into the hot oven.  Bake for roughly 50-55 minutes until the tops are golden and the filling is just starting to bubble on the edges. 

 

Serve warm with ice cream.  

ChezCindy: Walnut Rosemary Bread with Golden Raisins

At the start of this new year, I gave myself a goal of trying 4 new recipes each month.  I didn't think this was too aggressive for me.  But life gets busy, so why add unneeded pressure.  Sure enough, I had made 4 new recipes by January 12 without even thinking about it.  Let's see how the rest of the year goes.

One of the recipes I tried was a yeast dough walnut bread.  I sought out a basic recipe knowing that I wanted to add fresh rosemary.  Inspiration came from a food memoir I was reading with the author referencing a walnut rosemary bread in one of the chapters.  Sadly, she did not include the recipe.  So I was determined to figure it out.  I started with a basic recipe from King Arthur Flour web site and added my own twists.  It came out lovely and delicious.  The recipe makes two golden brown loaves, which I shared with my nieces and their families.  Sharing was a must.  The bread is so delicious I could have eaten all of it!

 

Walnut Rosemary Bread with Golden Raisins
1 1/2 cups warm water, about 110 degrees
1 tablespoon active dry yeast
1/2 cup agave sweetener
1/4 cup olive oil
1 1/2 teaspoons kosher salt
5-6 cups bread flour
1 1/3 cups toasted chopped walnuts
2/3 cup golden raisins
1 heaping tablespoon chopped fresh rosemary

Working with a stand mixer fitted with the bread dough hook, add the warm water to the bowl.  Add the yeast to the water to dissolve.  Mix in 1/2 cup of flour and letting the mixture stand without mixing for 10 minutes.  This will wake up the yeast to get the action started.

Stir in the agave, oil and salt.  Add in the flour, one cup at a time, mixing with the dough hook running on low to medium speed for the entire time.  The dough will become formed into a shaggy mess and will be a bit difficult to stir at the end of the process.  At this point, turn off the mixer and turn out the dough onto a lightly floured counter.  Continue kneading by hand until a smooth satiny ball is formed.

Prepare a large bowl by drizzling a tablespoon of oil into the bowl.  Using a paper towel, lightly coat the inside of the bowl with the oil.  Place the ball of dough into the oiled bowl, turning the dough to coat it with the oil.  Cover the bowl with plastic wrap and place the bowl in a warm spot so that the dough can rise until double in size.  This will take roughly 1 1/2 hours.

When the dough is puffy and double in size, remove the plastic wrap.  Using your hand, gently deflate the dough by pushing down in the center.  Add in the chopped walnuts, golden raisins and chopped rosemary.  Knead the dough to incorporate the walnuts, raisins and rosemary.  Transfer the dough to the counter to continue kneading and incorporating the chopped ingredients.  This will take 5 minutes or so.  Divide the dough in half.  Form each half into a smooth ball.  Place each ball onto a baking sheet lined with parchment paper.  I used 2 sheets that fit side by side in my oven on one rack.  Cover the loaves loosely with a damp towel.  Place the trays in a warm spot, allowing the loaves to rise.  This will take about 45 minutes.

Preheat the oven to 350 degrees.  Remove the towel.  Sprinkle a bit of flour on top of each loaf.  Cut 3-4 slashes across the top of each loaf, 1-inch deep.

Bake in the oven for 35-40 minutes until the loaves are golden brown.  The loaves will sound hollow when thumped on the bottom.

Place the loaves on a rack to cool for about 20 minutes.  It is very tempting to cut in sooner, but be patient before cutting to enjoy.   Serve with salted butter.

ChezCindy: Avocado & Blueberries Winter Salad

For the first time since the "holidays", I can see bare shelf space in my refrigerator.  I searched the vegetables drawers to see what remnants remained that I could put together for a refreshing salad this early January.  I discovered several avocados buried under the parsley, carrots and other staple items.  They were too unripe to use at the time of purchase and then forgotten about.  I also had a few blueberries and my favorite sweet tiny cucumbers.  A good start, but maybe this salad would need lettuce.  Yes, I had beautiful curly frisée lettuce still in good shape.  

  

The salad came together quite nicely.  The avocado paired extremely well with the citrusy blueberries, tossed with my Dijon Agave Vinaigrette dressing.  Chunky bites of crisp cucumber and a bit of curly lettuce to complete the salad, all showered with a sprinkling of flakey sea salt.

Avocado & Blueberries Winter Salad
Serves 2

1 large ripe avocado
1/3 cup fresh blueberries
2-3 small sweet cucumbers (sometimes called Persian)
1 cup frisée or curly endive lettuce, torn into small pieces
flakey sea salt to season as desired

Peel and cut the avocado into large pieces; cut the cucumbers into large pieces.  Place the avocado, cucumber, blueberries, and torn lettuce into a small mixing bowl.  Toss together with 2-3 tablespoons of Dijon Agave dressing.  Sprinkle with the flakey sea salt to season well.

Dijon Agave Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon agave sweetener
3/4 teaspoon kosher salt
a few grinds of black pepper to taste
2 tablespoons white wine vinegar or champagne vinegar
7 tablespoons extra virgin olive oil

Add the Dijon mustard, agave, salt and pepper to a medium size bowl.  Using a whisk, mix to combine.  Whisk in the vinegar.  Slowly drizzle in the olive oil, whisking while you drizzle to emulsify the ingredients into a creamy consistency.  

ChezCindy: Crudite Platter

Consider the crudité platter.  A bit of an old-fashioned idea.  Set out on the buffet in earnest by the host, sampled by the guests in equal earnest.  It can be a boring smattering of baby carrots, celery and ranch dressing.  But hey, we need to have something "healthy", right?

I recently entertained a small group of friends and wanted to start the evening with a nibble while they sipped a glass of champagne.  I was serving a rich meal of Coq au Vin and potato gnocchi.  The crudité platter served as a deconstructed salad with a homemade vinaigrette.  The guests could select a single vegetable and dip into the vessel, or assemble a variety of items onto a plate with a drizzle of dressing to their liking.

When making a crudité platter, shop the produce department for interesting color and texture.  I used baby carrots, cutting them in half lengthwise at an angle.  I love the small Persian cucumbers as they are crisp with tiny seeds and tender skins.  I also cut these into bite-size pieces at an angle.  I blanched French green beans for just 2 minutes on the stovetop, chilling them in ice water and then dried and placed the beans into a gentle curve around one side of the platter.  For more color, I added tiny whole radishes and young organic purple kale torn into small pieces.  Switch up what is included on the platter depending on the season.  Serve with a homemade vinaigrette, a sprinkling of course sea salt, with small plates and forks for guests to help themselves.

 

Homemade Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon agave sweetener
3/4 teaspoon kosher salt
a few grinds of black pepper to taste
2 tablespoons white wine vinegar or champagne vinegar
7 tablespoons extra virgin olive oil

Add the Dijon mustard, agave, salt and pepper to a medium size bowl.  Using a whisk, mix to combine.  Whisk in the vinegar.  Slowly drizzle in the olive oil, whisking while you drizzle to emulsify the ingredients into a creamy consistency.  Pour into a small carafe or pitcher.

ChezCindy: Gingerbread Scones with Clementine Glaze

One cannot approach the holidays without thinking of or seeing an artful display of gingerbread houses.  I do not possess the skill or patience to actually make one.  And, if you are talented enough to put one together, do you really want to eat it after all the work?  However, gingerbread baked goods are a favorite in many other forms during the holidays and throughout the winter.  I usually make Gingerbread cake and cupcakes to share with family and friends.  Everyone loves this treat topped with a cream cheese icing.

I recently came upon a gingerbread scone recipe in the wonderful cookbook Baked from Scratch.  Below is my adaptation of their recipe with my personal changes.  I love the flavor profile of warm gingerbread spices and sweet clementine juice.  The ingredient list is a bit long, but it comes together quickly and ready to serve any morning when you have extra time and a desire to bake.

 

Gingerbread Scones with Clementine Glaze
2 cups all-purpose flour
3/4 cup old fashioned oats
1/4 cup light brown sugar
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon kosher salt
1/2 cup cold unsalted butter, diced into 1/2-inch pieces
1/4 cup candied ginger, finely diced
1/4 cup cold heavy cream
1/4 cup molasses
1 large egg

2 tablespoons heavy cream
Turbinado or raw sugar for sprinkling
Clementine Glaze

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

Working in the bowl of a food processor, combine the flour, oats, brown sugar, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt.  Pulse to combine.  Add in the cold diced butter.  Pulse 3-4 times for a few seconds until the mixture is crumbly.  Add in the diced candied ginger.

In a small bowl, combine the 1/4 cup of cream, molasses and egg, mixing until just combined.  Add the cream mixture to the flour mixture, pulse a few times for 3-4 seconds just until the mixture comes together.  The dough will not be smooth or fully combined.

Turn out the dough onto a lightly floured surface, and gently knead until it comes together.  Form the dough into an 8-inch disk, roughly 1-inch thick with a smooth top surface.  Cut the dough into 8 wedges.  Brush the top of each wedge with the 2 tablespoons of cream, sprinkling each with the turbinado/raw sugar.

Bake in the hot oven for 13-14 minutes until the scones are golden in color.  The scones are very tender at this point.  They will set up more firmly as they cool.  Allow the scones to cool before drizzling with the clementine glaze, recipe is below.

Clementine Glaze
1 cup powdered sugar
1 teaspoon clementine zest
juice of 1 clementine

Add the powdered sugar to a small bowl.  Zest the bright orange skin from 1 clementine using a zesting rasp tool.  Cut the clementine in half.  To start, squeeze the juice from 1 half of the clementine into the sugar, mixing to combine.  Add in the zest; mix in more juice until the mixture is smooth and pourable.  Use a spoon to drizzle the glaze over the scones.  

ChezCindy: Roasted Delicata Squash with Fresh Sage

This squash dish is so simple to make and perfect for the fall holiday season.  Delicata squash may be unfamiliar to some people, unlike the more common butternut and acorn squashes.  The flesh is lighter in color and a bit more potato-like in texture and taste.  I occasionally will dice the squash and cook it in a skillet for breakfast hash browns instead of using potatoes.  As the name suggests, there is no need to remove the skin because it is delicate and can be eaten.  A real plus since autumn squashes can be quite a challenge to peel.

The sage leaves I use here get crispy-roasted and fragrant.  The crackle of the delicate leaves are eaten along with the squash adding an herby flavor that pairs well with poultry.  Thus, making this side dish a nice accompaniment to your holiday turkey or simply served on a weekday with pan-seared chicken.

Roasted Delicata Squash with Fresh Sage
2-3 medium sized delicate squash
1 small bunch fresh sage leaves
2 tablespoons olive oil
salt and pepper

Preheat the oven to 400 degrees.

Wash and dry the squash.  Working with a cutting board, slice the squash into rings.  Remove the seeds and discard.  Place the squash rings onto a large sheet pan, drizzle with olive oil, turning them over to evenly coat with the oil.  Place a sage leaf on each squash ring.  Season with salt and pepper.

Place the sheet pan into the hot oven, roasting for 20-25 minutes until the squash is golden brown and the sage leaves are crisp.  The squash rings are not turned over during the cooking process. Serve warm or at room temperature.

Bonus Cooking Tip:  Leftover squash can be diced and made into hash browns the next day for breakfast.  I sautéed some diced onions in butter and oil until soft.  Then I added the leftover diced squash, a pinch of salt and pepper, stirring until warmed through.  Quick and delicious.