January 10th, 2007

lauren, steaks

cauliflower popcorn! MMMMMM

Cauliflower Popcorn


1 head cauliflower
4 tablespoons olive oil
1 tablespoon salt (or, for a salt-free alternative, Mrs. Dash Table blend)
Preheat oven to 425F. Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of golf balls. In a large bowl, add cauliflower, olive oil, and salt. Toss thoroughly. Spread cauliflower on a baking sheet (Lined with parchment paper, if available, for easy cleanup). Roast for 1 hour, or until much of each floret has become golden brown. (That's the caramelization process converting the dormant natural sugars into sweetness. The browner the florets, the sweeter they will taste.) Turn 3 or 4 times during roasting.

Use crumpled up aluminum foil or paper towels to create a false bottom in your popcorn container, fill it with cauliflower, and serve immediately.
Die kitty


I have a question about couscous, brought to my attention by the book Ultra-Metabolism by Mark Hyman, M.D. which I got for Christmas.

It says to eliminte couscous and bulger wheat from your diet because it contains gluten. Now, I am sure that you must be able to get couscous that is gluten free right? I am not a 100% vegan, be it, that I don't eat meat, and I avoide gluten quite easily, and I don't eat dairy because I am lactose intolerant, plus all the added views of being vegan.... but I love couscous, and I am not so sure now.... can you get couscous without gluten?

If you do, where do you get yours from? What brand, or, can you make it from scratch?

Also, do you have any couscous sugestions? I love it plain to be honest, with a little bit of extra virgin olive oil with maybe some seeds sprinkled, but I also added spices sometimes, and of course, freshly cooked veg. There is a moroccian style that I see kicking about in the read made couscous dishes, but I am not sure about what this moroccian dressing is.

Any ideas? I am not a fan of tomatoey stuff. I love tomatoes, just not really in couscous, I like peppers and chickpeas and other greens and reds.

Your thoughts and sugestions would be most apprechiated. Because, I love it, and I would hate to have to eliminate it.

Roasted Vegetables with Israeli Couscous

This is one of my standard dishes that I make at home or potlucks. I just made it for a work potluck and I got a recipe request. I've never written up this recipe, so I figured I would share it with ya'll. It's really simple and good for summer or winter!

Roasted Vegetables with Israeli Couscous

2 C quartered crimini mushrooms
1 medium eggplant, diced
1 red pepper
1 bunch of asparagus, cut into 2 inch pieces
2 roma tomatoes, diced
1 large shallot, diced
6 cloves of garlic, minced
1 C Israeli couscous
1.5 C water + 1 vegetable bullion cube
Or 1.5 C vegetable broth
2 t coarse sea salt
1 T lemon juice
1 t thyme
1 t oregano
Pepper/more salt to taste
Good olive oil!
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