Spice Roasted Cauliflower with Coconut Rice and Thai Style Sauce

Watch me make this on my YouTube Channel!

Yield: 2 servings

Coconut Rice:

1 cup Jasmine Rice, rinsed until the water runs clear

¾ cup full fat coconut milk

½ teaspoon kosher salt

Rice Cooker Version:

Add rice, coconut milk, salt and 1 cup of water to a rice cooker. Cook on regular white rice setting. Fluff with a large fork before serving.

Stovetop Version:

Add rice, coconut milk, salt and ¾ cup water to a medium saucepan. Bring to a boil, then reduce heat to simmer, cover with a lid and cook for 15 minutes. Remove from heat and let sit for 10 minutes. Fluff with a large fork before serving.

Thai Style Sauce:

1 tablespoon minced fresh ginger

7 large garlic cloves, peeled

30 large thai basil leaves

1 medium bunch fresh cilantro

1 thai chili

3 tablespoons minced lemongrass (remove outer layer of lemongrass to access the tender inner layers)

2 scallions, light and dark green parts only

3 tablespoons granulated sugar

¼ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

1 tablespoon toasted sesame oil

2 tablespoons grapeseed oil

2 tablespoons freshly squeezed lime juice

5 ounces full fat coconut milk

Combine all ingredients except the coconut milk in a blender. Blend until smooth. Add coconut milk and blend until combined.

Cauliflower:

1 large head of cauliflower, cut into ½ -inch slices, lengthwise

3 tablespoons grapeseed oil

1½ teaspoon ground cumin

1½ teaspoon ground coriander

1½ kosher salt

½ teaspoon freshly ground black pepper

½ cup toasted, salted cashews

Add cauliflower to a large mixing bowl. Drizzle over the grapseed oil and toss to combine. Sprinkle over spices, salt and pepper and toss to combine.

Arrange cauliflower in a single layer on an aluminum-lined sheet tray. Arrange an oven rack to the upper middle position and set the oven to broil. Wait until the heating element is hot and then place the sheet tray in the oven and broil for 5 to 6 minutes, or until lightly charred. Flip cauliflower and continue broiling for an additional 4 minutes, or until charred.

To serve, add coconut rice to a bowl. Top with cauliflower and then a healthy drizzle of sauce and some cashews.

Level your dish up by adding a fried egg on top and a dash of your favorite hot sauce or chili oil.

Ras al Hanout Spiced Flank Steak Skewers with Couscous and Spicy Orange Citronette

Watch me make this on my YouTube Channel!

Yield: 4 servings

Flank Steak

1¼ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons garlic paste, cloves grated on a microplane

2 tablespoons ras al hanout

1½ teaspoon ground coriander

1½ teaspoon ground cumin

1 tablespoon dark brown sugar

3 tablespoons extra-virgin olive oil

1 tablespoons freshly squeezed orange juice

1 pound flank steak, cut into ¼-inch slices against the grain

Neutral oil for cleaning the grill

Mix the salt, pepper, garlic, ras al hanout, coriander, cumin, brown sugar, olive oil and orange juice in a medium bowl until a paste is formed.

Add the steak and mix thoroughly to coat all the steak in the paste.

Thread steak on skewers, fitting approximately 2 pieces per skewer.

Turn your grill burners to high, to preheat your grill, for 15 minutes.

(Tip: while your grill is preheating, continue with the recipe)

After 15 minutes, clean the grill, then, using tongs, lightly dip a cloth in neutral oil and wipe to coat the grill rack.

Transfer skewers to the grill and cook, uncovered, over high heat, for 7  minutes, flipping the skewers once halfway through. Transfer skewers to an aluminum-lined sheet tray (for easy clean up) and tent with foil to keep warm until service.

Alternatively, you can cook skewers on an aluminum foil lined sheet tray under your broiler, for approximately 7 minutes, flipping once halfway through.

Orange Citronette

½ cup freshly squeezed orange juice

1 tablespoon extra-virgin olive oil

½ teaspoon harissa spice paste

Whisk ingredients together in a small bowl.

Couscous

4 tablespoons unsalted butter

1 large shallot, peeled and diced small

1½ cups couscous

¾ teaspoon ground cinnamon

¾ teaspoon ground coriander

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup roughly chopped dates

½ cup roughly chopped dried apricots

2/3 cup golden raisins

½ teaspoon orange zest

2 cups chicken stock

¼ cup roughly chopped mint leaves

¼ cup roughly chopped flat-leaf Italian parsley leaves

2/3 cup pomegranate seeds

½ cup roughly chopped roasted, salted pistachios

Heat the butter in a 3 quart saucepan over medium-high heat until the butter foams up, subsides, and begins to turn a light golden brown.

Add the shallot, stir and cook for 1 minute.

Add the couscous and cook for 2 minutes, stirring continuously, until the couscous is warm and thoroughly coated with the butter. Add the cinnamon, coriander, salt and pepper, stir and cook for approximately 30 seconds, until fragrant. Add the dried fruit and orange zest and cook, stirring occasionally, for 1 minute. Add the stock, stir and bring to a simmer. Cover. Remove from heat and let sit for 10 minutes.

To serve, drizzle half of the orange citronette over the couscous and then fluff the couscous with a large serving fork. Transfer couscous to a serving dish and top with the mint, parsley, pomegranate and pistachios. Top with the steak skewers and pass around the remaining citronette for people to drizzle over their serving.

Harissa Braised Chickpeas with Potatoes and Spinach

Watch me make this on my YouTube channel!

Yield: 4 to 6 servings

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 medium yellow onion, peeled and diced small

3 large carrots, peeled and diced medium

3 celery stalks, diced medium

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

6 large garlic cloves, peeled and roughly chopped

1 tablespoon lemon zest, grated on a Microplane

3 tablespoons harissa, plus more to taste

1 pound potatoes (your choice), cut into ½-inch cubes

1 (15.5-ounce) cans chickpeas (do not drain)

4 cups chicken stock or vegetable stock

1 (16–ounce) bag frozen spinach (loose leaf, not a block)

1 tablespoon sherry vinegar

Kosher salt, to taste

Freshly ground black pepper, to taste

½ cup plain Greek yogurt, sour cream or crème fraiche

Add the olive oil, onions, carrots, celery, salt and pepper to a 5.5 quart Dutch oven or small pot and cook over medium heat, stirring occasionally, until onions are soft and translucent, 10 to 12 minutes.

Add the garlic, lemon zest and harissa. Stir and cook until fragrant, 1 minute.

Add the potatoes, chickpeas (with their liquid) and stock. Cover and increase the heat to high to bring to a boil. Once at a boil, reduce the heat to low and simmer until the potatoes are cooked through, approximately 15 minutes.

Remove from heat and stir in the frozen spinach until fully incorporated and thawed. Stir in vinegar and season to taste with salt and pepper and additional vinegar.

Serve in bowls topped with a dollop of yogurt and, if you’re game, stir in additional harissa.

Chicken Teriyaki Pilaf with Butternut Squash and Mushrooms

TeriyakiChix

Watch me make this on my YouTube!

Yield: 4 to 6 servings

Teriyaki Chicken:

1/3 cup soy sauce

3 tablespoons granulated sugar

3 tablespoons mirin

1 teaspoon freshly grated ginger, grated on a Microplane

¼ teaspoon freshly grated garlic, grated on a Microplane

1½ pounds boneless skinless chicken thighs

Add all ingredients, except chicken, to a medium saucepan (do not put over heat) and stir until sugar has dissolved. Add chicken and stir to coat. Let sit at room temperature while you prep the pilaf.

Pilaf:

2 tablespoons neutral oil, such as grapeseed oil

2 tablespoons toasted sesame oil

1 tablespoon freshly grated ginger, grated on a Microplane

1½ tablespoons minced garlic

1 large shallot, peeled and thinly sliced

1 pound cremini mushrooms, thinly sliced

1 cup Jasmine rice, rinsed and drained well

1¼ cup chicken stock

2 tablespoons rice wine vinegar

3 tablespoons white miso

2 pounds butternut squash, peeled, seeded and diced medium

¼ teaspoon freshly ground black pepper

2 scallions, thinly sliced on a bias, white and green parts

2 teaspoons sesame seeds

Adjust an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

Add the oils, ginger, garlic and shallot to a 5.5 quart dutch oven and cook over medium heat, stirring frequently, until shallots are soft and translucent, approximately 5 minutes.

Add the mushrooms and cook, stirring occasionally, until the mushrooms have given up their liquid and are soft, approximately 5 minutes.

Add rice, stir to combine and cook for 2 minutes, stirring frequently.

Add stock and rice wine vinegar. Stir to combine. Add miso and stir until incorporated fully. Add squash and pepper and stir to combine. Level rice mixture with a spatula. Add the chicken thighs (but not the sauce – keep the sauce in the saucepan!) in a single layer on top of the mixture. Cook, uncovered, until mixture is simmering all the way through (center and sides – everywhere!). Once a simmer is achieved, cover and transfer to oven. Bake for 20 minutes.

Remove from oven (keep covered) and let rest, covered, for 20 minutes.

While the pilaf is resting, put the teriyaki sauce over low heat and reduce, stirring occasionally, until 1/3 cup sauce remains. Remove from heat. (You may want/need to reheat sauce if you wait a long time before serving pilaf).

Pour teriyaki sauce over the chicken. Top with scallions and sesame seeds and serve!

Za’atar Pasta Salad

zaatar pasta salad

Watch me make this on my YouTube!

 

Yield: 8 to 10 servings

 

Pasta:

16 ounces small pasta of your choice (such as fusilli, geminelli, cavatelli)

2 tablespoons kosher salt

 

Vinaigrette:

1 large garlic clove, peeled and minced on a Microplane (1 teaspoon)

1 large shallot, peeled and diced small (1/3 cup)

6 tablespoons freshly squeezed lemon juice

2 tablespoons red wine vinegar

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

¼ teaspoon red pepper (chili) flakes

2 teaspoons finely chopped fresh oregano

¾ cup extra-virgin olive oil

 

Salad:

6 ounces crumbled feta cheese

1 (15-ounce) can dark red kidney beans, drained and rinsed

1 (10-ounce) jar pitted Castelvetrano olives, drained and roughly chopped

2 cups grated Parmigiano-Reggiano cheese, not pre-grated

1 pint cherry tomatoes, quartered

4 persian or English cucumbers, halved and sliced thinly on a bias

1/2 cup toasted pine nuts

1 cup roughly chopped flat-leaf Italian parsley

4 teaspoons za’atar, plus more to taste

 

Add 16 cups water to a pot. Add 2 tablespoons of salt and bring to a rolling boil.

Add the pasta to the boiling water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”).

While pasta is cooking, add vinaigrette ingredients to a very large bowl. Whisk vigorously until emulsified just before adding pasta.

When pasta is done, drain (do not rinse) and add to the large bowl with the (now whisked) vinaigrette. Mix thoroughly.

Let pasta vinaigrette mixture rest at room temperature until it has cooled. Stir occasionally.

While cooling, add all salad ingredients except za’atar to a medium bowl.

Once pasta is room temperature, add salad ingredients to the pasta and gently fold to combine.

Sprinkle za’atar over salad and fold again to combine. Season to taste with additional salt, pepper and za’atar.

Serve and store any leftovers in the refrigerator.

Herb Encrusted Chicken Paillard with Spicy Lemon Quinoa Salad

paillardquinoa

 

Watch me make this on my YouTube channel!

Yield: 4 servings

 

Chicken:

4 large boneless, skinless chicken breasts (approximately 2 pounds)

3 tablespoons finely chopped fresh rosemary, oregano or thyme (or a combination of all three)

2 teaspoons lemon zest (zest of 2 lemons), grated on a Microplane

3 large garlic cloves, peeled and minced (1 tablespoon)

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Extra-virgin olive oil, for drizzling

 

Line a sheet tray with aluminum foil. Adjust an oven rack to the upper position.

Pat the chicken breasts dry. Using a mallet, rolling pin, or the back of a saucepan, pound each chicken breast between two sheets of plastic wrap until ⅓ inch thick.

Remove the chicken from the plastic wrap, then drizzle lightly with the olive oil, just enough to coat both sides, rubbing to coat evenly. Season equally with herbs, lemon zest, garlic, salt and pepper.

Set your oven to broil. Place chicken on sheet tray and broil for approximately 8 minutes, flipping the breasts halfway through, until the internal temperature is 150 degrees Fahrenheit. (Keep your eyes on that chicken under the broiler – things can happen fast!)

Remove from oven and let rest for 5 minutes before slicing / serving over the quinoa salad.

 

Spicy Lemon Quinoa Salad:

Citronette:

¼ cup extra-virgin olive oil

¼ cup freshly squeezed lemon juice, plus more to taste

1 medium shallot, peeled and diced finely (3 tablespoons)

1 teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

 

In a small container with a tight fitting lid, combine the citronette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

 

Salad:

1 cup quinoa, rinsed and drained

½ teaspoon crushed red chile pepper (chile flakes), or to taste

3/4 cup roughly chopped fresh flat-leaf Italian parsley

¼ cup toasted pine nuts

1 (15-ounce) can of garbanzo beans (chickpeas), rinsed and drained

1/4 cup roughly chopped kalamata or green olives, pits removed

 

Cook quinoa according to package instructions.

Transfer the quinoa to a medium sized bowl. Add the chile flakes, parsley, pine nuts, garbanzo beans and olives. Drizzle the citronette over the salad. Fold to mix everything together. Season to taste with additional salt, pepper, and lemon juice.