One head cauliflower divided into florets
2-3 tablespoons shawarma spice blend* The juice of 1-2 lemons Olive oil Pita bread Tomatoes, chopped fine Cucumbers, chopped fine Parsley chopped fine Yogurt Sumac Dill pickles, chopped Preheat oven to 370 degrees. Place the cauliflower in a large bowl and toss with the shawarma blend. Drizzle with two to three tablespoons of extra virgin olive oil, the juice of 1 lemon (add more if you want it extra lemony) and mix together. Place the cauliflower on a baking sheet cover with a large piece of foil. Place in oven and cook for about 15 minutes. Remove foil and cook for about another 20 minutes. Place the tomatoes, cucumbers, parsley in a bowl. Add olive oil and some lemon juice. Stir well. Add the sumac to yogurt or you could also use sour cream. To serve place pita on a plate, add cauliflower, the tomato salad, sumac yogurt, and dill pickles. Easiest to eat with a knife and fork. * There are variations but in general include cinnamon, cardamom, ground coriander, turmeric, ginger, paprika (sweet or smoked), cumin, hot chili flakes, black pepper.
0 Comments
2 avocados
Lemon 1 can or jar of tuna in olive oil, I prefer skipjack tuna I can of tuna in water no salt added, skipjack 1 to two tablespoons finely chopped dill 3 or 4 ribs of celery chopped finely Capers, about a tablespoon or so Mayo, I prefer Duke’s, about 3-4 tablespoons (use Greek yogurt mixed with a little mayo if you want less fat and salt) Sourdough bread, toasted Slice a couple of avocados thinly and squeeze lemon juice on the avocado. For the tuna salad, add tuna, dill, celery, capers and mayo in a bowl. Mix together. Take a piece of toast, add some avocado, followed by tuna salad. That's it - simple but yummy. Napa cabbage, chopped (TJ’s has pre-chopped)
Grape seed oil (or oil of choice) Siracha tofu from Trader Joe's, cubed small Chili crisp Lime juice Soy sauce Stir fry noodles, the prepared noodles (shelf stable) not dried Cilantro, chopped Blister peanuts (I use TJ’s) Heat the oil in a pot of your choice. Stir until cabbage is a bit soft. Add some soy sauce, chili crisp, lime juice, the noodles and tofu. Stir fry until everything is combined. Add more oil if you need as you go. Serve with cilantro and blister peanuts. One head of cauliflower:
Breakdown and rinse. Place on a baking sheet. Add: Add 1/4 cup olive oil, 1/4 cup panko, the juice of 1 lime, lime zest, of cumin, hot pepper flakes, black pepper, and sweet paprika. Mix together. Roast the cauliflower in a 375° oven until slightly brown. Ingredients for tacos: Blue corn taco shells Mexican mix shredded cheese Cotija cheese, crumbled Cilantro, chopped Romaine lettuce, chopped Cherry tomatoes, sliced Avocado sliced with some lime juice sprinkled on Green salsa Assemble: on the bottom of the taco shells place some of the shredded Mexican cheese. Next some cauliflower. Followed with a little cotija cheese. Place back in over for 5-8 minutes for taco shells to crisp up and cheese melts. Top with cilantro (or lettuce or both), tomatoes, avocado and green salsa. |
Hi, I'm KathleenI started dabbling in cooking as a teenager. I've learned a lot over the years. Just ask my family about the "cheese ball" aka supposed to be fondue incident. At this point, cooking is relaxing to me. I also enjoy coming up with mashup recipes. Archives
December 2024
Categories
All
|