Sunday, June 2, 2013

Sweltering Sunday Dinner

So it's not quite summer yet, and a sweltering heat wave has already hit the East Coast. It's been like a bajillion degrees all week, but after a seemingly endless winter I'm actually pretty stoked to be a melty mess.

After a lovely/sweaty Sunday walking around different parks, having brunch with friends, and window-shopping, Ketch and I decided to make Kale Chips and Cauliflower "Couscous" for dinner.

I just fell in love with kale chips and am now a bit addicted. I thought they were one of those things that were hyped for no reason, the new foodie fad. As it turns out, they are scrumptious delightful little puffs of green salty goodness. They disintegrate in your mouth and make the most satisfying ::::crunch:::: sound!

Kale Chips
- 1 bunch Kale (organic if possible)
- 1-2 tablespoons extra virgin olive oil
- Sea Salt to taste
- Paprika to taste
- Nutritional Yeast to taste

Preheat oven to 275 degrees. Wash kale thoroughly, and pull leaves off the main thick stem. Cut leaves into yummy bite sized shapes and toss into a big mixing bowl. Drizzle the olive oil and rub into the leaves with your hands. (A massaged kale is tasty kale.) Sprinkle on the salt and the spices you want to flavor it with. We recommend paprika and nutritional yeast, but I'm pretty sure there are a lot of tasty options. Lay the leaves out on a baking tray and sprinkle with more yummyness. Bake for 20-25 minutes, flipping the leaves once. Once nice and crisp, pop em out of the oven and enjoy!

Last summer I made up this Cauliflower "couscous" as a veggie-based gluten-free alternative to regular couscous. It's easy, incredibly delicious, and can be used as a base for so many different flavor combos.

Cauliflower Coucous
- 1 head cauliflower (organic if possible)
- 1 tablespoon yellow curry (or tumeric if you don't like the curry flavor)
- 1/3 cup raisins (organic if possible)
- 1/3 cup slivered almonds
- 1/4 cup Fresh chopped parsley
- 3 cloves chopped garlic
- 1/3 cup chopped onion
- 2 tablespoons extra virgin olive oil

Chop the cauliflower into chunks, and toss into the Food Processor. Pulse until chopped into tiny couscous-shaped bits. Sautee garlic and olive oil until garlic is translucent. Add in the cauliflower couscous and satuee while adding curry, raisins, almond, parsley and chopped onion. I like adding the chopped onion later because it stays a bit crunchy.

Sautee the mix for about 10 minutes on medium heat. There's no need to over-cook this medley of deliciousness. You just want the flavors to mix and develop, while everything else still remains fresh and crunchy (or squishy, in the raisin's case).

Serve with a sprig of fresh parsley! I've also had other variations made with coconut milk, lemon-grass, and thai-inspired flavors. Yummmmmmmm!!

1 comment:

  1. What a weird coincidence - saw Ketch's FB post today featuring your latest post on summer cocktails and was just getting myself all caught up with your writing - I made cauliflower couscous for the first time last night and it was EXCELLENT.