Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:57:41 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Are You Throwing Away the Most Tender Part of Broccoli? http://steamykitchen.com/32968-are-you-throwing-away-most-tender-part-broccoli.html http://steamykitchen.com/32968-are-you-throwing-away-most-tender-part-broccoli.html#comments Tue, 01 Apr 2014 14:54:10 +0000 http://www.steamykitchen.com/?p=32968 Ahhh….the sad and lonely stump that gets thrown away after the prized crown is chopped off. BUT IT’S THE BEST PART OF THE BROCCOLI! Underneath that tough, fibrous outer layer of the stalk is the most TENDER part of the broccoli. It’s so tender, delicate and sweet that most of the time, I just eat it raw. Right there at ...

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Ahhh….the sad and lonely stump that gets thrown away after the prized crown is chopped off.

BUT IT’S THE BEST PART OF THE BROCCOLI!

Underneath that tough, fibrous outer layer of the stalk is the most TENDER part of the broccoli. It’s so tender, delicate and sweet that most of the time, I just eat it raw. Right there at the cutting board. I don’t even share. All it takes is 1 minute of your time to remove the outer layer.

 

Video: How to unveil the most tender part of broccoli

What do you do with the broccoli stalk???

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Cauliflower Fried Rice with Bacon http://steamykitchen.com/31325-paleo-cauliflower-bacon-fried-rice-video-recipe.html http://steamykitchen.com/31325-paleo-cauliflower-bacon-fried-rice-video-recipe.html#comments Mon, 03 Feb 2014 18:18:14 +0000 http://www.steamykitchen.com/?p=31325 Fried rice without rice?! WHAT?! That was exactly my reaction when I first saw this recipe in Nom Nom Paleo Food for Humans by my friends Michelle Tam and Henry Fong. Being the super rice geek that I am: How to cook white rice in microwave How to cook brown rice in microwave Trader Joe’s Quick Cooking Brown rice review ...

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Cauliflower Fried Rice Recipe

Fried rice without rice?! WHAT?! That was exactly my reaction when I first saw this recipe in Nom Nom Paleo Food for Humans by my friends Michelle Tam and Henry Fong.

Being the super rice geek that I am:

How to cook white rice in microwave
How to cook brown rice in microwave
Trader Joe’s Quick Cooking Brown rice review
Vegetable Fried Rice
Shrimp Fried Rice
Spam Fried Rice (!!!!)

I had to try the Paleo version of fried rice without the rice. So I guess that makes it Fried Cauliflower, which sounds like a dish not like this. So I’m keeping the name Cauliflower Fried Rice.

Screen Shot 2014-01-28 at 9.11.47 AM

Truthfully, I hadn’t even planned on doing any research on the Paleo diet – any diet that makes me give up my bread, glorious bread doesn’t interest me. However – after flipping through the volumous Nom Nom Paleo Cookbook, and bookmarking 8 recipes I must try TODAY (we ended up making 3 of them in one day) – I had to know more.

Here’s my conclusion:

If you’re a Paleo, get this book.
If you’re not a Paleo, get this book.

The fad diet name aside, Nom Nom Paleo by Michelle Tam and Henry Fong is just full of good food that’s good for you. Nothing processed. Nothing “refined”, nothing “enriched with.”

Here are the list of my top choices from the book:

10 minute Sriracha (we made this!)
Whole Roasted Fish (stuff ‘em with lemons and herbs)
Mussels in Curry Broth (uses Indian curry powder)
Kabob Koobideh (I love saying this!)
Crispy Roast Pork Belly (need i say more?)

Cauliflower Fried Rice Recipe

This rice. Errr.this “rice” – was bacon-tastic. The process was so easy that it was even faster than cooking rice. Cauliflower is grated on the large holes of a box grater. Even the stem gets grated too.

Cauliflower Fried Rice Recipe

Stir fry with bacon and whatever vegetables you want. Fifteen minutes later, you’ve got Paleo Cauliflower Bacon Fried Rice.

Here’s how to make it:

Cauliflower Fried Rice with Bacon Video Recipe

The recipe is super-easy – 15 minutes total. Below the recipe is a crazy list of options (CAN YOU TELL I’M HUNGRY?!)

 Cauliflower Fried Rice Options

When stir-frying, timing is everything. Overcooked spinach is mushy and undercooked chicken is not good. I’ll divide these options according to Steps 1 – 4 in the recipe.

STEP 1 OPTIONS:
Along with the bacon, you can add more bacon. Just kidding :-)

  • You can add in diced Chinese Lap Cheong (Chinese sausage) which is, um, another form of bacon.
  • Egg – once the bacon gets a good headstart, push it to one side of the pan. Crack an egg into an open spot. Scramble. Remove egg once it’s cooked (leave the bacon in the pan) and put scrambled egg aside. You’ll add it back in to the pan during step 4. This prevents the egg from overcooking – and from coating and mushy-ing up all the vegetables while they cook.

STEP 2 OPTIONS:
Along with the onion, you can add in ground beef, pork, turkey, chicken, buffalo. Throw in minced garlic at the very end of step 2.

How about different vegetables?

  • Diced (like the size of frozen diced carrot) – zucchini, squash, red onion, bell peppers, mushrooms of all kinds
  • Halved at diagonal – sugar peas, snap peas
  • Chopped – cabbage, kale, napa cabbage, green onion, bok choy
  • Matchstick – fresh carrot, broccoli stem (they sell in packages called “broccoli slaw”)
  • Frozen – any diced veg or bean like edamame. Throw it in the pan while frozen, they’ll thaw out and be perfect once you’re done cooking. There’s nothing worse than mushy peas and carrots due to overcooking.

Or more meat/seafood?

  • Diced cooked ham, smoked turkey (anything already cooked)
  • Raw shrimp – shell ‘em and then give ‘em a nice rough chop.
  • Diced salmon

STEP 3 OPTIONS:
Along with adding the cauliflower, you can add in:

  • Chopped fresh spinach leaves or any other delicate leafy greens that don’t require a lot of cooking.
  • Cooked shrimp (the kind you use for cocktail shrimp) – pinch tails off, rough chop.
  • Chopped up – leftover rotisserie chicken

STEP 4 OPTIONS:
As a substitute for Bragg’s Amino:

  • Coconut Amino, fish sauce or soy sauce. For non-Paleo peeps, try a tablespoon of oyster sauce for a slightly sweet/salty combo.
  • Top it off with chopped cashew nuts, peanuts, minced green onion/chives, bean sprouts, cilantro

Alright, now that I’ve bombarded you with a gazillion options for making Paleo Cauliflower Bacon Fried Rice, what are ya gonna cook?

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Cauliflower Fried Rice with Bacon Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
cauliflower fried rice recipe featured-0843

Adapted from Nom Nom Paleo Food for Humans by Michele Tam and Henry Fong.
There are so many substitutions you can use! See bottom of post for full list.

Ingredients:

4 slices bacon, chopped
1 small onion, finely minced
1 head cauliflower, grated
1 tablespoon water
1 cup frozen mixed vegetables
1 tablespoon Bragg's Liquid Aminos, Coconut Aminos or fish sauce

Directions:

STEP 1: In a wok or large saute pan over medium heat, cook bacon until almost crispy.

STEP 2: Add the onions and stir fry until translucent.

STEP 3: Turn heat to high. Add the grated cauliflower and stir fry for 1 minute. Add water and mixed vegetables, stir well, cover the pan and let the cauliflower mixture steam for another 3 minutes or until tender.

STEP 4: Uncover and add Bragg's (or your choice of seasoning) to combine. Toss well. Taste and add additional seasoning as desired.

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Roasted Tofu and Vegetables http://steamykitchen.com/28469-roasted-tofu-and-vegetables-recipe-video.html http://steamykitchen.com/28469-roasted-tofu-and-vegetables-recipe-video.html#comments Wed, 18 Sep 2013 20:08:23 +0000 http://www.steamykitchen.com/?p=28469 I had serious doubts the first time I heard of a recipe for Roasted Tofu. Tofu is made mostly from dried soybeans and water (plus a coagulant like seaweed salt). It’s a pretty serious wiggly jiggly thing with such high water content. Roasting tofu would just dehydrate the water and shrivel up the soy, or so I thought. Several years ...

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Roasted Tofu and Vegetables Recipe

I had serious doubts the first time I heard of a recipe for Roasted Tofu. Tofu is made mostly from dried soybeans and water (plus a coagulant like seaweed salt). It’s a pretty serious wiggly jiggly thing with such high water content. Roasting tofu would just dehydrate the water and shrivel up the soy, or so I thought. Several years ago, I tried it on a whim. With the expiration date on a box of tofu looming, I decided to cut the tofu into cubes and roast them in the oven with some olive oil.

Roasted Tofu and Vegetables Recipe

They turned out crispy, crunchy on the outside and creamy smooth-soft on the inside. What an amazing change in texture! Roasting the tofu changed the ingredient from being a “blank slate with no taste” to a flavor profile of its own – slightly nutty, slightly sea salty. The browned bits are shatteringly crisp from roasting in the olive oil. In this recipe, I used silken tofu from Mori-Nu.

Roasted Tofu and Vegetables Recipe

Even if you “overcook” the tofu, it’s still wonderful with a crunchier, chewier texture. I love it both ways.

Roasted Tofu and Vegetables Recipe

Okay, so not only do I have instructions and a video to show you how to roast tofu and vegetables, but I purposely made the batch bigger in the recipe for leftovers. The leftover tofu and vegetables create a velvety smooth, creamy soup for the following day!

Roasted Tofu and Vegetables Recipe

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Roasted Tofu and Vegetables Recipe Video

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Roasted Tofu and Vegetables

Servings: 4 Prep Time: 10 minutes Cook Time: 40 minutes
roasted tofu and vegetables recipe-9781

You'll need 2 baking sheets for this recipe.

As you are preparing the vegetables for roasting, keep in mind that the vegetables have different cooking times. I like to keep each vegetable in its little spot on the baking sheet, so that I can easily use a spatula to remove any vegetables to cook sooner. Also, try cutting the vegetables according to how quickly they might cook. I'll cut the broccoli in larger florets (they cook faster) and the carrots & parsnips into smaller chunks (takes longer to cook) so that everything is ready at the 35 minute mark. Here's a size guide:
cauliflower - 1" florets
broccoli - 2" florets
carrots & parsnips - 3/4" chunks
brussels sprouts - halved
Feel free to add any additional vegetables to the mix. I also added some Japanese shishito peppers to mine!

Ingredients:

1 package Mori-nu tofu (extra firm or firm)
1/2 head broccoli
1/2 head cauliflower
3 large carrots
3 parsnips, cut in chunks
1/2 pound brussels sprouts
olive oil
sea salt and freshly ground black pepper

Directions:

Preheat oven to 400F.

Drain the tofu and pat very dry with a paper towel to absorb as much moisture as possible. Cut tofu into 1" cubes. Drizzle about 1 tablespoon olive oil on a baking sheet, carefully add in the tofu and shake the baking sheet a bit to coat the tofu. Go ahead and begin roasting the tofu while you work on the vegetables. If your oven does not fit 2 baking sheets side by side, place the tofu on the UPPER rack.

Cut the vegetables (see headnote) and in the other baking sheet, toss vegetables with about 2 tablespoons of olive oil so that they are all evenly coated. If your oven does not fit 2 baking sheets side by side, place the vegetables on the LOWER rack.

Set timer and roast for 30 minutes, then check the vegetables. The carrots & parsnip may need a little more time. Remove any vegetables that are cooked through. Take out the tofu pan and flip the tofu.

Increase oven temperature to 450F to finish off the tofu (and the carrots & parsnips if they need more cooking). Roast for an additional 10-15 minutes. The tofu should be nicely browned on both sides. Season with sea salt and freshly ground black pepper.

TO MAKE ROASTED VEGETABLE SOUP WITH LEFTOVERS:

prep time: 2 minutes
cook time: 5 minutes

Leftover roasted vegetables (reserve a few pieces for garnish)
1 quart prepared stock (vegetable, beef or chicken)
1/2 teaspoon cayenne pepper
sea salt and freshly ground black pepper
good quality olive oil

Place leftover vegetables and tofu into a blender or food processor with just half of the stock. Blend or process until smooth. Add in the remaining stock, cayenne pepper, and blend until desired consistency. Heat soup in pot. Taste and season with sea salt, freshly ground black pepper and additional cayenne pepper, if needed. Ladle into bowls, finish with a drizzle of olive oil. Garnish with roasted vegetables.

 

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Cauliflower Mashed “Potatoes” http://steamykitchen.com/20966-cauliflower-mashed-potatoes-recipe.html http://steamykitchen.com/20966-cauliflower-mashed-potatoes-recipe.html#comments Mon, 12 Mar 2012 05:17:44 +0000 http://steamykitchen.com/?p=20966 We recently went to Ruby Tuesdays for dinner and guess what? They have Cauliflower Mashed “Potatoes”!! It looks like mashed potatoes, its texture is similar to mashed potatoes and the taste is mashed potato-y enough to make those who are on the Paleo diet or low carb diet happy. When I made it for the family, they loved it but ...

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Mashed Cauliflower Potatoes Recipe

We recently went to Ruby Tuesdays for dinner and guess what? They have Cauliflower Mashed “Potatoes”!! It looks like mashed potatoes, its texture is similar to mashed potatoes and the taste is mashed potato-y enough to make those who are on the Paleo diet or low carb diet happy.

When I made it for the family, they loved it but all agreed that we shouldn’t call it Mashed “Potatoes” but just simply Mashed Cauliflower – it’s tasty on its own merit without having to degrade it to a quote-potato-end quote status.

Yummy Mashed Cauliflower Potatoes Recipe

I like the mashed cauliflower to be a little chunky (like I like my mashed potatoes) so instead of using an immersion blender, I just use a potato masher to mash and stir with the butter and sour cream.

A little chunky Mashed Cauliflower Potatoes Recipe

Top with chives (or whatever you normally like on your mashed potatoes) and you’ve got one heck of a side dish.

Mashed Cauliflower Potatoes Recipe with chives

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Cauliflower Mashed "Potatoes" Recipe

Servings: 4 Prep Time: 8 minutes Cook Time: 20 minutes
Cauliflower Mashed "Potatoes"

Ingredients:

1 head of cauliflower
3 tablespoons milk
1 tablespoon butter
2 tablespoons light sour cream
1/4 teaspoon garlic salt
freshly ground black pepper
snipped chives

Directions:

1. Separate the cauliflower into florets and chop the core finely.

2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.

3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.

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Spinach, Mushroom and Bacon Fondue (video) http://steamykitchen.com/11941-spinach-mushroom-and-bacon-cheese-fondue.html http://steamykitchen.com/11941-spinach-mushroom-and-bacon-cheese-fondue.html#comments Tue, 09 Nov 2010 16:01:17 +0000 http://steamykitchen.com/?p=11941 While most of the country is already turned on their heaters and brought out their winter jackets, we’ve been suffering from the unbearable heat with 10,254% humidity until just a few days ago. I envy those of you in cooler states, you get to snuggle under a fuzzy blanket and drink hot chocolate with the mug cradled in your palms ...

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While most of the country is already turned on their heaters and brought out their winter jackets, we’ve been suffering from the unbearable heat with 10,254% humidity until just a few days ago. I envy those of you in cooler states, you get to snuggle under a fuzzy blanket and drink hot chocolate with the mug cradled in your palms for warmth.

Of course, the grass is always greener on the other side, right?

A few days ago, when it finally dipped below 80F and I could safely open the front door without it feeling like a furnace blast, we made fondue at home as well as on my cooking segment on Daytime television (video below)

First, a little about where this recipe came from. I recently hosted a recipe contest with Pacific Natural Foods where 2 winners got an all-expense paid trip to culinary boot camp at the Culinary Institute of America in Napa Valley.

Lucky winners, Michael Natkin of Herbavoracious and Virginia Slim scored the trips — and I got to choose the “Jaden’s Pick” winner, which was this Spinach and Mushroom Fondue by One Spicy Dish blogger, Holly.

I stayed pretty true to her recipe…except for one thing.

I added bacon.

Would you expect anything less from me?

Dipping foods included blanched cauliflower and broccoli florets:

…asparagus spears…

….dunked in the fondue up by happy kid number 1….

…pumpernickel bread chunks, the favorite of kid number 2…

…and apple chunks, my personal favorite.

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Spinach Mushroom and Bacon Cheese Fondue Recipe

Servings: 4 as main course Prep Time: 10 Cook Time: 10
mushroom-bacon-spinach-fondue-recipe-017.jpg

Adapted from Spinach and Mushroom Fondue by One Spicy Dish blog.

Ingredients:

32 ounces chicken or vegetable broth (I prefer Pacific Natural Food Chicken Broth)
16 oz. mild cheddar cheese, shredded
8 oz. gouda cheese, shredded
2 tablespoons flour or cornstarch (I prefer flour)
1 tablespoon butter
3 oz. frozen chopped spinach, thawed
3 slices bacon, minced
1 clove garlic, minced
4 oz. fresh mushrooms of your choice, chopped
3/4 cup white wine (or beer)Dipping foods:
Broccoli florets
Cauliflower florets
Asparagus spears, ends trimmed and cut into 3" lengths
Green beans, trimmed
Granny smith apples, cut into chunks
Pumpernickel bread, cut into chunks

Directions:

1. Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.

2. In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.

3. Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.

4. Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.

5. Serve fondue with the vegetables, apples and bread.

Other Fondue Recipes

Aged Cheddar & Guinness Fondue – Steamy Kitchen
Making Swiss Fondue
– David Lebovitz
Crab Fondue – Simply Recipes
Roast Pumpkin & Cheese Fondue – Epicurious
Chevre & Herb Fondue – Je Mange la Ville

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Tamron Lens Giveaway

pssst….don’t forget, I’m giving away a Tamron lens!

Giveaway is open until 11/30/10

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Roasted Cauliflower with Bacon and Garlic http://steamykitchen.com/11868-roasted-cauliflower-recipe-bacon-garlic.html http://steamykitchen.com/11868-roasted-cauliflower-recipe-bacon-garlic.html#comments Mon, 01 Nov 2010 15:33:10 +0000 http://steamykitchen.com/?p=11868 When a recipe calls for bacon, I instinctively double the amount to cook, because in our household, just-cooked bacon sitting on the counter (even those waiting to be incorporated into a yet unfinished dish) is fair game to steal. Even I can’t resist the urge to take a little nibble here and there, and pretty soon there’s no more bacon ...

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When a recipe calls for bacon, I instinctively double the amount to cook, because in our household, just-cooked bacon sitting on the counter (even those waiting to be incorporated into a yet unfinished dish) is fair game to steal. Even I can’t resist the urge to take a little nibble here and there, and pretty soon there’s no more bacon for the meal.

Cooking an extra batch solves the problem, doubles the delight and allows me to finish the dish properly. The unfortunate consequence is, of course the extra calories consumed, though I think some of you would reason that nibbles and crumbs don’t really count.

 

This recipe for Roasted Cauliflower with Bacon and Garlic is so simple that I even hesitate to write out a recipe. Toss cauliflower florets with olive oil, bacon and garlic. Roast for 20 minutes at 375F and then season with salt.

The bacon crisps the same time as the cauliflower cooks and the garlic get a nice toasting as well.

The smaller you cut the cauliflower, the faster this cooks.

If you want, you can even finish the roasted cauliflower off with a good snowfall of freshly grated parmesan cheese.

But I think it’s perfect as it is. Recipe at the bottom of post.

Want more ideas?

Roasted Brussels Sprouts with Sweet Chili Sauce

roasted brussels sprouts with sweet chili sauce recipe-9571

Very Best Mashed Potatoes

very-best-mashed-potatoes-recipe-8199.jpg

The Pioneer Woman’s Buttermilk Fried Chicken

buttermilk-fried-chicken-pioneer-woman-027.jpg

 

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Roasted Cauliflower Recipe with Bacon and Garlic

Servings: 4 Prep Time: 5 Cook Time: 20
roasted-cauliflower-bacon-recipe-4899.jpg

This Roasted Cauliflower recipe only takes 5 minutes hands-on! Sometimes, we add fresh grated cheese at the end, just before serving.

Ingredients:

1 head cauliflower, cut into small florets
6 cloves garlic, sliced thinly
3 strips bacon, cut into bite sized pieces
2 teaspoons olive oil
sea salt and freshly ground black pepper to taste

Directions:

Preheat oven to 375F. On a baking sheet, toss together the cauliflower, garlic slices, bacon and olive oil. Roast for 20-25 minutes until bacon is crisp and cauliflower is cooked through. Season with the roasted cauliflower with salt and pepper to taste.

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Creamy Cauliflower Soup with Bacon and Gorgonzola http://steamykitchen.com/11245-creamy-cauliflower-soup-with-bacon-and-gorgonzola.html http://steamykitchen.com/11245-creamy-cauliflower-soup-with-bacon-and-gorgonzola.html#comments Mon, 20 Sep 2010 12:28:02 +0000 http://steamykitchen.com/?p=11245 Garnish is generally the afterthought for the home cook, a sprinkle of herbs to add a splash of color to the dish, a swirl of sauce for a dramatic, decorative flair or a dribble of brandy in French Onion Soup just before serving. Oh well, I take that last one back — in that particular case, the brandy was the ...

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Garnish is generally the afterthought for the home cook, a sprinkle of herbs to add a splash of color to the dish, a swirl of sauce for a dramatic, decorative flair or a dribble of brandy in French Onion Soup just before serving. Oh well, I take that last one back — in that particular case, the brandy was the star and I built the soup around a dinner guest who, let’s say, really enjoys his booze.

For this Creamy Cauliflower Soup, the garnish was at the forefront of my mind. Anytime I want my kids and husband to try something new, I start with the bacon and the cheese and use that to lure them in.

Evil temptress me.

But it works each and every time. They might not rave on about the dish, might not always eat the entire thing, but I can guarantee that they’ll take a few bites. Though, Andrew has been getting really adept at extracting only the bacon from a dish, no matter how finely chopped the bacon is. I swear he has a pair of tweezers hidden up his sleeve.

While this soup is creamy, there’s not a drop of cream in the soup. The secret is in steaming the cauliflower and pureeing it with broth. We start with 1/2 head of cauliflower, broth (you can use chicken, vegetable or mushroom), gorgonzola cheese and a couple slices of bacon.

First step is to steam the cauliflower until very tender.

Add in the cauliflower into the blender and pour in broth. If you are using an immersion blender you can do this right in the pot.

Let it rip until it becomes a creamy, pureed soup. Taste and season with salt.

Cook your bacon and finely mince.

Ladle the soup into the bowls and garnish with a bit of bacon and gorgonzola cheese.

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Creamy Cauliflower Soup with Bacon and Gorgonzola Recipe

Servings: 4 Prep Time: 8 Cook Time: 8
cauliflower-soup-bacon-gorgonzola-4321

This same recipe can be used for broccoli as well!

Ingredients:

1/2 head cauliflower
3 cups broth (vegetable, mushroom or chicken)
salt, to taste
2 slices bacon
2 tablespoons crumbled gorgonzola cheese

Directions:

1. Steam the cauliflower until very tender.
2. In the meantime, cook the bacon until crisp. (For microwave: place the bacon on a couple layers of paper towels, cover with another paper towel, microwave for 5-7 minutes until crisp). Finely mince cooked bacon.
3. Heat the broth in the microwave.
4. Drain the cauliflower and add to blender. Pour in the broth, blend on high until smooth. Season with salt to taste. If the soup is too thick, you can add a bit more broth.
5. Ladle soup into bowls, garnish with bacon and gorgonzola.

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Tomato Braised Cauliflower http://steamykitchen.com/7358-tomato-braised-cauliflower.html http://steamykitchen.com/7358-tomato-braised-cauliflower.html#comments Tue, 16 Feb 2010 21:11:20 +0000 http://steamykitchen.com/?p=7358 Believe it or not, I’ve been in a cauliflower rut. And you can bet that my kids have let me know, “awww…Mom…cauliflower AGAIN?” I think I’ve hit the household roasted cauliflower limit as that’s the only recipe that I’ve been cooking. My family is protesting. Ouch. So, it’s time for a change and this was a big one…but it certainly ...

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Tomato Braised Cauliflower

Believe it or not, I’ve been in a cauliflower rut. And you can bet that my kids have let me know, “awww…Mom…cauliflower AGAIN?”

I think I’ve hit the household roasted cauliflower limit as that’s the only recipe that I’ve been cooking. My family is protesting. Ouch.

So, it’s time for a change and this was a big one…but it certainly was a hit. The recipe is Tomato Braised Cauliflower – a simple Greek recipe from How to Roast a Lamb: New Greek Classic Cooking cookbook by Michael Psilakis that came out last year (highly recommend this book)

Another recipe I’ve made from this book is the Greek Burgers with Roasted Pepper Feta Spread <- stop right here and bookmark that recipe. It seriously will put you in a happy place.

And this Tomato Braised Cauliflower recipe will go just nicely with it. Get recipe at Steamy Kitchen on TLC.

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100 Flower Blossoms- a beautiful beginning for Chinese New Year http://steamykitchen.com/2191-10-flower-blossoms.html http://steamykitchen.com/2191-10-flower-blossoms.html#comments Mon, 19 Jan 2009 04:55:13 +0000 http://steamykitchen.com/blog/?p=2191 I asked my Mom for a couple of Chinese New Year recipes to give to you, and here is one she came up with, called 100 Flower Blossoms. This dish is meant to wish you a blossoming and beautiful beginning in the new year. Mom chose broccoli and cauliflower for their plentiful florets, and the carrot slices to add an ...

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100 Blossoms Vegetable Stir Fry Recipe

I asked my Mom for a couple of Chinese New Year recipes to give to you, and here is one she came up with, called 100 Flower Blossoms.

This dish is meant to wish you a blossoming and beautiful beginning in the new year. Mom chose broccoli and cauliflower for their plentiful florets, and the carrot slices to add an important splash of vibrant color to the dish. The swirly egg white sauce is luxurious, you can also add cooked crab meat to the sauce as well, which is what my mom prefers.

It’s important that you do add colors of orange and green to this dish – those color must balance out the white of the egg white and cauliflower. You can substitute red bell peppers for the carrots – but please – remember that Chinese Mamas know what’s best. Color is especially important for Chinese New Year dishes. White is mostly worn to symbolize the opposite of birth. Listen to my Mama. She said so.

Oh yes, do you see how perfectly vibrant the broccoli is? Do not overcook the vegetables.

Why?

Well, you want a VIBRANT new year, don’t you? Cuz a dull and soggy 2009 would totally suck!

But shhh…don’t tell her I was too lazy to go to the store and get a can of crabmeat.

Continue reading 100 FLOWER BLOSSOMS RECIPE

100 Blossoms Vegetables

See all the miniscule blossoms of the cauliflower and broccoli? More like a 100,000, not 100!

100 Flower Blossoms Recipe

1 small head cauliflower, cut into florets (about 8 ounces of cut florets)
1 head broccoli, cut into florets (about 6 ounces of cut florets)
6 ounces sliced carrots
salt to taste
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon cooking oil
1-2 cloves garlic, finely minced
1 cup vegetable broth
1 egg white

In a large pot of salted water, boil the cauliflower florets for 1½ minutes. Without removing the cauliflower, add the broccoli florets and the carrot slices to the same pot and cook for another 1½ minutes, until fork tender at the stem. Rinse the vegetables with cool water to stop the cooking and drain. Lightly salt the vegetables.

In a small bowl or cup, stir together the cornstarch and the water to make a cornstarch slurry. Set aside.

Heat a wok or large frying pan until hot. Add the cooking oil and swirl to coat. Turn the heat to medium and add the garlic. Fry 15-30 seconds until fragrant, but do not burn. Pour in the vegetable broth and add the salt to taste. Let broth come to a boil.

Stir the cornstarch slurry one more time, and then pour into the broth. Stir and let simmer for 30 seconds until broth has thickened. Slowly pour in the egg white and use a fork or chopsticks to gently swirl in one direction to create long tails. Immediately turn off the heat. Taste the broth, and add additional salt if needed. Pour mixture over the vegetables and serve.

Serves 4

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Aged Cheddar & Guinness Fondue http://steamykitchen.com/198-fondue.html http://steamykitchen.com/198-fondue.html#comments Thu, 08 Nov 2007 16:55:28 +0000 http://steamykitchen.com/blog/2007/11/08/fondue/ husband making fondue, andrew swiping bread The conversation starts so innocently with, “what are your plans this week?” Before sensibility, 3 loads of laundry and my mile long to-do list can catch up to my big mouth, I’ve already invited half the neighborhood over for supper. As the “gourmet chef” amongst my friends, it’s been a natural progression over the ...

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aged-cheddar-guinness-fondue-2

husband making fondue, andrew swiping bread

The conversation starts so innocently with, “what are your plans this week?” Before sensibility, 3 loads of laundry and my mile long to-do list can catch up to my big mouth, I’ve already invited half the neighborhood over for supper. As the “gourmet chef” amongst my friends, it’s been a natural progression over the past few years to just consider my home the free local restaurant. Normally, this is a great thing, as my friends are recipients of recipe testing and my fanciful food experiments. Plus, they bring wine, laughter, cute kids and sometimes even help wash the dishes afterwards.

But it’s getting old.

It would just be nice to be invited to someone’s house for a change. To not have to plan menu, shop, prep and crazily clean the house 15 minutes before guests arrive. And when I say “clean,” I really mean throw toys in the closet, scootch cracker crumbs under the couch with my feet, swipe the layer of dust on the glass table with my forearm and stash away traces of super convenience foods like Rice-a-Roni, instant ramen and Betty Crocker. You know, items that a gourmet chef would never be caught dead with in her kitchen.

Most of my friends would rather treat us out for dinner occasionally, sparing themselves of the unnecessary stress of entertaining. Maybe it’s the fear factor of what to prepare for someone who cooks and writes about food for a living. Oh but how I long to let my kids mess up their house, spill a little red wine on their cheap ass carpet, ask them difficult math questions while they are orchestrating the final touches of 5 dishes to be served steaming hot simultaneously, and get deliriously drunk and “forget” to help clean the kitchen…..continued….

I’m craving nothing fancy schmancy, really. Just a simple, low-maintenance meal like Aged Cheddar & Guinness Fondue. There’s really no cooking involved, and no, I don’t count melting cheese as cooking. There are endless variations of fondue, but the combination of sweet, nutty, aged cheddar and the smooth, espresso-like Guinness is my absolute favorite.

The secret to a smooth cheese mixture is to toss the flour with the grated cheese before adding it to the fondue pot. This method evenly distributes the flour (which serves as the thickener) and prevents lumpy fondue! The unexpected ingredient is apple juice concentrate – which balances out the Guinness and aged cheddar beautifully with a hint of sweetness. The acidity also helps create a smooth, creamy cheese. Just a great combo of flavors.

One of our favorite fondue dippers are baby pigs in a blanket. Simple to make – 1 can/tube of crescent dough + Lil’ Smokies baby sausage links. Unroll the dough, cut into strips – wrap each Lil’ Smokie and bake 375F for 10-12 minutes until golden brown.

Aged Cheddar and Guinness Fondue

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Aged Cheddar & Guinness Fondue Recipe

Servings: 4 as meal or 6 as first course Prep Time: Cook Time:
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 Inspired by this recipe. If you don’t have a fondue pot, just prepare the fondue dip in a medium sized saucepan and bring it to the table hot. You may have to warm the fondue back at the stove a couple of times during the meal. If the cheese gets too thick, thin it out with a little more Guinness. Tossing the grated cheese with flour ensures a smooth, lump-free fondue.

Ingredients:

2 apples, cored & cut into chunks
2 cups cauliflower florets
2 cups lg cubed ham
2 cups baby carrots, each halved
1 baguette (or any bread with lots of crusty crust)
pigs-in-blanketsFondue
1 lb good aged cheddar, grated
2 ½ tbs all-purpose flour
8 oz. Guinness stout + more if needed
6 tablespoons frozen apple juice concentrate, thawed
1 tsp powdered mustard
1 tsp finely minced garlic
1 tsp Worcestershire sauce
2 tsp olive oil

Directions:

  1. Toast bread: If your bread is day-old, skip this step. Otherwise cut the bread into 1” squares. Turn oven to 250F. Toast bread pieces for 15 minutes. Remove and cool.
  2. Make fondue: Toss grated cheese with the flour. In your fondue pot over low heat, add 2 teaspoons of olive oil and garlic. Fry until garlic is fragrant, about 30 seconds. Turn heat to medium-high. Add Guinness, apple juice concentrate, Worcestershire sauce and mustard. Bring to boil. Add cheese a little at a time, stirring constantly until fondue is smooth and melted. Thin with more Guinness, if needed throughout the meal. Season with salt and pepper.
  3. Serve: Arrange bread, vegetables and fruit around the table. Other ideas: broccoli, pigs in blanket (made with lil’ smokies wrapped with crescent roll dough unrolled & cut into strips, bake 375F for 12 minutes) , celery, boiled new potatoes, grapes, steamed Brussels sprouts, boiled shrimp.

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