A spicy delicious recipe for roasted vegetables from one of my favorite food blogs.

Chili Roasted Cauliflower and Chickpeas with Coconut Sauce

Photo credit to floatingkitchen.net

Ingredients
For the Roasted Cauliflower and Chickpeas
1 (15 ounce) can chickpeas, rinsed and drained 1 cauliflower head, cut into bite sized florets
2 tablespoons extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. cumin seeds
1 - 2 tablespoons Harissa (North African Chili Paste) Recipe follows.
1 1/2 tablespoons fresh mint, roughly chopped
For the Coconut Sauce
1/2 cup coconut milk (I recommend the full fat version) 1/8 tsp. ground cumin
1/8 tsp. ground coriander
Pinch of salt 

For the Coconut Sauce
1/2 cup coconut milk (I recommend the full fat version) 1/8 tsp. ground cumin
1/8 tsp. ground coriander
Pinch of salt 

Pre-heat your oven to 400 degrees. On a large rimmed baking sheet toss the cauliflower and chickpeas with the olive oil, salt, pepper and cumin seeds. Roast for about 20 minutes, stirring halfway through. Remove from the oven. Add the harissa and toss gently until everything is evenly coated. Start with 1 tablespoon of the harissa, adding more for your taste preferences (I used almost 2 tablespoons). Set aside.

In a small bowl whisk together all of the ingredients for the coconut sauce.

To serve, drizzle the coconut sauce over the warm harissa-coated cauliflower and chickpeas.
Sprinkle with the fresh mint. Serve immediately.
Leftovers can be stored in an airtight container for 2-3 days.

Harissa North African Chili Paste

Photo credit to floating kitchen.net

3 ounces dried Mexican chiles 1 tsp. caraway seeds
3/4 tsp. coriander seeds
3/4 tsp. cumin seeds
1 tsp. fresh mint leaves 1 1/4 tsp. kosher salt
5 garlic cloves
Juice of 1 lemon
3-5 tablespoons extra-virgin olive oil

Remove and discard the stems and the seeds from the chiles. The easiest way to do this is with your hands (I recommend wearing disposable gloves). The stems should just snap right off and the seeds will easily shake out. Place the chiles in a medium bowl and cover them with boiling water. Let them soak in the water for about 30 minutes. 

Toast the caraway, coriander and cumin seeds in a small dry skillet over medium heat, about 2- 4 minutes or until they become fragrant, stirring frequently to prevent them from burning. Remove from the heat and set aside to cool. Once cooled, grind the toasted seeds along with the mint in a spice/coffee grinder or with a mortar and pestle. 

Drain the soaked chiles. Place them in the bowl of your food processor with the blade attachment along with the ground spices, salt, garlic cloves, lemon juice and 3 tablespoons of the olive oil. Process until a smooth, thick paste forms, scraping down the sides of the bowl as needed. It will take a couple minutes, so be patient. You can also add another tablespoon of olive oil to keep things moving. 

Transfer the paste to a small, seal-able jar (I like mason jars). Drizzle a thin layer of olive oil over the surface. Seal the jar and transfer it to your refrigerator. The harissa will keep for up to a month. As you use the harissa, add a fresh layer of olive oil to keep the surface covered. 

Recipe from www.floatingkitchen.net

 

Strawberry Orange Ginger Smoothie

Fresh ginger gives this smoothie a refreshing and delicious taste.

The healing properties of ginger are similar to non-steroid anti-inflammatory drugs (NSAIDs), therefore, it can regulate biochemical pathways which are activated with chronic inflammation. Adding ginger to your daily diet can soothe the aches and pain associated with aging. If you wake up with stiff joints or sore hands, this smoothie in the morning may put a smile on your face.

Ingredients

~1 cup orange juice.

~1 cup Vanilla Almond Milk

~1 tsp grated ginger root

~1 cup fresh or frozen strawberries

In a blender, combine orange juice, milk, ginger root and berries. Puree until smooth. Serve cold.

Excellent source of vitamin C, potassium and anthocyanins (antioxidants in berries).

Tip: turn this into your daily serving of Omega-3 by adding a teaspoon of Carlson’s The Very Finest Fish Oil, Orange or Lemon Flavor. Adding the Omega-3 EPA/DHA rich oil boosts the ginger's inflammation balancing power and you'll be supporting heart, brain, and vision health too! And I assure you this taste award winning oil is never fishy. Try it you'll be hooked!

Red Wine protective against breast cancer!

This is certainly good news for those who love the darker grapes. For years we've been hearing that alcohol raises a woman's risk of breast cancer due to the lift in estrogen that happens when we drink. Turns out if we like red wine we have protection...not increased risk. It has to do with aromatase.

Previous research has suggested that all alcoholic beverages increase the risk of breast cancer since they activate the aromatase enzyme (responsible for a key step in the production of estrogens from androgens).

By comparing levels of important hormones in people consuming a moderate amount of red and white wine daily, this new study investigated whether red wine

consumption was associated with hormonal changes that may reduce the risk of breast cancer .

The researchers found that red wine consumption was associated with increased free testosterone and lower levels of female sex hormones.

Their findings suggest that components in red wine act as aromatase inhibitors, which challenge the wide-held belief that all types of alcohol increase the risk of developing breast cancer.

So women at risk of breast cancer who enjoy having the occasional cocktail, may find some relief in this study, as long as they stick to red wine.

Here's the study:

Red Versus White Wine as a Nutritional Aromatase Inhibitor in Premenopausal Women

More evidence that red wine is healthier than other wines and drinks? The amount of alcohol and certain unique substances that are present in the red wine helps it to increase the “good” cholesterol and also prevents the artery, blood vessels that carry blood from the heart, from damage. Antioxidants, like flavonoids and resveratrol certainly have heart healthy effects and these are present in red wine!

Recipe for Relaxation

First you need some lovely ripe blackberries, 5 will do for each serving.



To them you'll add
1.5 oz vodka 
3 oz lemonade. 


You might want to slip the glass upside down to wet the rim with some lemonade and then dredge the rim in sugar..oooohhh..fancy!


Muddle four blackberries in bottom of tumbler. Add ice, vodka and lemonade. Garnish with blackberry. 
Find a cozy comfy spot preferably snuggled up with the one you love....or a nice cat or dog will do.... Enjoy!

Your hearts desire..if you're a chocoholic...

A study at Cambridge University has found a delicious answer to reducing heart disease: Chocolate. Polyphenol rich chocolate consumption can slash your risk of heart disease by about a third. One likely mechanism is an increase in nitric oxide which might lead to healthier blood vessels, reductions in stickiness of platelets and beneficial affects on blood pressure, insulin resistance and lipid levels. The findings were presented today at the European Society of Cardiology Congress in Paris.

Corn...wonderful corn..delicious corn!

Oh I so love the sweet summer corn that is everywhere right now...grilled...dropped for moments in boiling water...parboiled and slice off the kernels for a salad with beans or peas...whatever you do with fresh summer corn..it is fabulous this time of year.
 Here's a thought! Why top your freshly made corn in plain butter, when you can baste the sweet ears in a blend of citrus juice, garlic, shallot, chives, parsley, basil and mint? Mix up a citrus herb butter to have handy for the seasons brightest harvest.

1 stick butter, softened  

2 tsp fresh lemon or lime juice

1 tsp lemon zest   

1 garlic clove, finely chopped 

1 shallot, finely chopped  

1 tbsp finely chopped chives  

1 tbsp chopped parsley  

1 tbsp chopped basil  

1 tbsp chopped thyme

1 tbsp chopped fresh spearmint

sea salt and freshly ground black pepper

Feel free to substitute delete or add fresh herbs to suit your family’s tastes…and use what you have in your garden. Adding a little squeeze of dijon mustard is a nice variation too!

Combine all the ingredients. Transfer the mixture to a sheet of waxed paper. 

Wrap the paper around the butter and shape it into a roll, twisting the ends of the paper to seal. Refrigerate for at least 1 hour, or until the butter is firm.

Cook your fresh corn on the stove or on the grill. Serve with the herb butter….enjoy!

Denver Wines...

You might not think of Denver or Colorado as wine country...but it is! My favorite? Balistreri Vineyards right here in Denver.


Visit their website here. The 2008 Little Feet Merlot is big and bold, maybe my favorite merlot ever... and the 2008 Petite Sirah is another personal favorite.

Food for Thought...dark chocolate lowers blood pressure! mmmm....

The next time you crave chocolate, give in. Besides lifting your mood, the flavonols in dark chocolate may protect against high blood pressure and stroke, in part by improving the elasticity of your blood vessels.



When choosing chocolate, go as dark as your taste buds can stand. Check labels for the percentage of cacao, which is the source of all that antioxidant goodness. Dark chocolate typically ranges from 60 percent to 80 percent cacao. Note.. eat a square or two, not the whole bar.


What's Cooking?

Fruit Salad for Lunch


I'm in a mood to lighten up so this weekend I'm doing fruits and veggies. I'm home alone..can cook or not as it moves me...so here's my hopeful little nod toward warmer weather approaching.


Of course it is loaded with vitamin C.


Strawberries and Kiwi fruit were both on sale today...and this will surely be even more delicious in summer when the Rocky Ford melons are in...


Blackberries or raspberries would be nice in here too!

Salad:

•                Half a small cantaloupe cut into 3/4- inch chunks (about 2 cups)

•                1 (16 ounce) container strawberries, quartered (about 3 cups)

•                5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)

Dressing:

•                3 tablespoons honey

•                3 tablespoons fresh lime juice

•                1 teaspoon lime zest

•               garnish with fresh herb sprinkle...basil or whatever moves you...

Directions

Place all of the fruit into a large bowl. In a small bowl, whisk the honey, lime juice, zest, and mint. Right before serving, pour the dressing over the fruit and toss gently to combine.

Chocolate Dipped Strawberries

Talk about decadent...I know this is not everyday fare..but please try them, make them for your honey...

6 tablespoons heavy cream

1 teaspoon grated orange zest

7 ounces semisweet chocolate, such as Green and Black, chopped

½ teaspoon Starbucks VIA instant coffee granules, 

   (or your favorite other brand...)

3 tablespoons Grand Marnier liqueur

2 tablespoons Agave nectar

Big beautiful long stemmed strawberries

Set up a double boiler type arrangement using a strong oven safe glass bowl set over (but not touching) simmering water.

Heat the cream and orange zest. Add the chocolate, coffee, Grand Marnier, and agave nectar and stir constantly until the chocolate is just melted and smooth. 

Keep the chocolate warm in a fondue pot or leave the glass bowl set over the simmering water. Serve the warm chocolate with a large plate of long-stemmed strawberries for dipping. You can dip pieces of pineapple, marshmallows, bananas...pound cake...fingers...

Nap Time!

A study in Neurobiology of Learning and Memory found that napping during the day improves memory.

 

Children fight taking naps, adults wish they had the luxury...and it appears that if they did they would be sharper for it. The study shows adults can rely on a daytime snooze to improve their mood, alertness, and memory. Napping strengthens existing memory and also reorganizes memory and catalogs information into memory networks for easy retrieval later.

Ficca, G., Axelsson, J., Mollicone, D., Muto, V., & Vitiello, M. (2010). Naps, cognition and performance Sleep Medicine Reviews, 14 (4), 249-258 

Lau, H., Tucker, M., & Fishbein, W. (2010). Daytime napping: Effects on human direct associative and relational memory Neurobiology of Learning and Memory, 93 (4), 554-560

More Preserved Lemons...and some thoughts on Ina Garten's Garden

I am so intrigued with the idea of preserving lemons. As I said I'm doing some today... It's a Moroccan thing, lemons in brine that keep for months in the refrigerator and can be the spark of life for so many different recipes.

I saw them first in Ina Garten's kitchen..(no I wasn't really there) I was watching Barefoot Contessa on Food Network. She is living a fine life that woman...that barn..that garden? I have serious envy of her garden in summer. I'm hoping for a fine temperate climate one day so that I can garden for more than 12 weeks. She has huge organized sections of herbs for cooking and flowers for cutting including an incredible row of Hydrangeas...but I digress...

Ina and a friend were making a Moroccan Chicken dish in a Tangine Baker and the dish called for preserved lemons WOW I perked right up...I grabbed the iPad and started taking notes and resolved that I must keep preserved lemons on hand henceforth. That was about eight weeks ago...sigh....ok I do live a busy life...so here is the relatively quick Barefoot Contessa method..from my notes:

(You're putting everything in a glass baking dish)
3 lemons, sliced into sixths lengthwise, sprinkled with 2-3 tablespoons kosher salt
(don't you HATE recipes that are not specific? I know...here's why this one isn't..she didn't measure, she grabbed what appeared to be a healthy handful of salt and tossed it over the lemons...)
Cover the lemons and salt with water, bake for three hours at 250F allow to cool and then store in a jar in the refrigerator...for up to six months!

And if it all just sounds like too too much..you can buy them from Williams Sonoma, $10
http://www.williams-sonoma.com/products/les-moulins-mahjoub-preserved-lemons/?pkey=e|les%2Bmoulins%2Bmahjoub%2Bpreserved%2Blemons|1|best|0|1|24||1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-

Here is the ingredient list for the chicken dish they made...the link to the recipe is below if it sounds yummy to you...oh..and here is a Tangine, quite a lovely one from Emile Henry (Oh God Emile Henry ceramics..don't get me started..) which you can get via Amazon, but any good heavy baking dish will do quite nicely...

Moroccan Chicken Tangine 

Ingredients

• 6 cloves garlic, peeled and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon sweet paprika
• 1 tablespoon kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 large Spanish onion, grated (about 1 cup)
• 2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
• 1 to 2 preserved lemons, depending on size
• 8 chicken thighs, with bone and skin
• Stems from the parsley and cilantro, tied with twine
• 1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
• 1 cup pitted green Moroccan or Greek olives
• 1/2 bunch Italian parsley, about 1/4 cup chopped
• 1/2 bunch cilantro, about 1/4 cup chopped

the rest of the recipe is here...to give credit where credit is due...

http://www.foodnetwork.com/recipes/ina-garten/moroccan-chicken-tajine-recipe/index.html

And one more recipe that promises even more flavor...yes I'm making them all....

Moroccan Preserved Lemons

                   What you'll need

•             6 lemons, preferably organic, washed and scrubbed
•             ¼ cup kosher or sea salt, more as needed
•             1 bay leaf
•             3-4 whole cloves, 
•             3-4 black peppercorns 
•             3-4 whole coriander seeds
•             1 cinnamon stick
•             Freshly squeezed lemon juice..maybe 4 more lemons

                        A clean jar big enough to hold all of the lemons

                     Here's how to make them.....

         Start by almost quartering the lemons. To do this, slice off the very end of your lemon so that you have a flat surface to work with. Stand the lemon on its now flat bottom and cut vertically about three quarters of the way down. Don't cut all the way through!

            Now cut vertically again, quartering the lemon, only three quarters of the way down so the lemon is held together by its end.

           Stuff the center of each lemon full as you can with salt and then squeeze it back together. Put a tablespoon of salt in the bottom of the jar along with the rest of the ingredients except the lemon juice and start packing your salty lemons in.

           Press down on the lemons as you go so their juice comes out, making it easier to pack every last one in. If the juice from the lemons doesn't completely cover them, top the jar up with your extra lemon juice. The lemons have to be completely covered, but you'll have to leave a bit of air space between the surface of the juice and the lid. Put the lid on and shake. Put them in the refrigerator and shake them once a day or so...they'll be ready in a month...

Dark Chocolate~Orange Martini

Now I'll admit I haven't made this yet...but the weekend is upon us! And really...what's not to love about this little sip of orange-chocolate deliciousness? Remember...dark chocolate is loaded with antioxidants that protect the body. A little bit of dark chocolate (think Dove dark chocolate bar) daily gives you the antioxidant flavonoid compound epicatechin which promotes the elasticity of blood vessels and healthy circulation.

A small daily serving of dark chocolate helps support: 

•   healthy blood pressure levels

•   reduced LDL cholesterol levels

•   reduced risk of blood clots

•   increased levels of pleasurable endorphins such as phenylethylamine

•   increased levels of the good mood neurotransmitter serotonin

Dark Chocolate~Orange Martini 

(Adapted from Food Network's Chefs Recipe)

Mix 2 tablespoons each raw turbinado sugar and finely chopped dark chocolate on a plate. Use a chefs knife with a rocking motion and grind up a dark chocolate bar. Dove will do nicely...perfectly ok to nibble a bit as you go. Combine 2 ounces each chocolate liqueur and vodka, 1 ounce chilled espresso, 1 teaspoon fresh orange juice and a strip of orange zest in a cocktail shaker with ice; shake well for 10-15 seconds. Run a slice of orange around the rim of a chilled martini glass and dip it in the sugar-chocolate mixture. Strain the cocktail into the glass and garnish with an orange wedge.

I was thinking this would also be delicious if you went raspberry instead of orange...I'd use Chambord instead of the orange liquor, leave out the espresso...( Oh does that mean more vodka?) Moisten the rims with the berries for extra flavor and float a couple of fresh berries in the glass..I'll try it and report my findings...