Serves 6

INGREDIENTS

2 medium sized celery roots, peeled and washed
4 medium sized parsnips, peeled
1 yellow onion, peeled
¼ cup olive oil + 2 tablespoons
½ teaspoon ground coriander
4 cups chicken or vegetable broth at room temperature
2 teaspoons kosher salt
8 garlic cloves, peeled, thinly sliced
1 teaspoon light brown sugar

 

DIRECTIONS

1. Cut celery roots, parsnips and onion to roughly 1½ inch cubes. Put ¼ cup of olive oil in a medium pot over medium-high heat, add vegetables and cook for 8 minutes, stirring occasionally. Add coriander and broth, bring to boil, lower heat, cover pot and cook for 30 minutes, until the vegetables are very soft. Transfer to a blender and blend until very smooth. Return soup to pot over low heat, add salt, cook for an extra minute and remove from heat.

2. While soup is cooking, prepare the caramelized garlic. Put 2 tablespoons olive oil in a small skillet over medium-low heat, then add garlic and brown sugar. Cook, stirring frequently, until the garlic is golden brown and sticky. Remove from heat and transfer garlic with cooking oil immediately to a small bowl to stop the cooking process. Keep until ready to serve the soup.

3. Ladle soup into soup bowls, top with garlic and olive oil and serve.
read more: http://www.haaretz.com/blogs/modern-manna/1.625945

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Prep Time: 15 mins
Total Time: 15 mins
 Yield: 18 pieces
Ingredients
  • 2 ounces unsweetened baking chocolate
  • 6 Tablespoons coconut sugar
  • 3/4 cup tahini
  • 2 Tablespoons coconut oil (melted)
  • 1/2 teaspoon vanilla extract
  • Pinch of coarse sea salt, optional, plus more for garnish, if you want
  • Sesame seeds optional, for garnish
Instructions
  1. Lightly grease an 8.5″ loaf pan and set aside.
  2. In a microwave safe bowl, heat the chocolate and coconut sugar on high in 30-second increments (stirring in between) until both are melted. There should be no grittiness left from the sugar.

  3. Stir in the tahini, oil, vanilla and salt.

  4. Pour the batter into the prepared pan and smooth into an even layer. Sprinkle additional salt and/or sesame seeds evenly over the top (if using).

  5. Refrigerate or freeze until solidified, then cut into squares to serve.

Notes

Keep refrigerated or frozen in an airtight container. Serve cold.

Servings: 2

INGREDIENTS (2 servings)

12 ounces salmon

1 egg

1-2 tablespoons olive oil

For the breading:

⅓ cup crushed almonds*

⅓ cup grated parmesan cheese

1 tablespoon dried basil

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

PREPARATION

1. Mix breading ingredients together in large bowl. Set aside.

2. Whisk egg in a separate bowl. Dredge the salmon in the egg, then the breading mixture.

3. Heat olive oil in a skillet on medium heat. Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side.

4. Serve salmon with a side of your favorite veggies. We used asparagus.

5. Enjoy!

Yield: 12 to 14 muffins

Muffins
1/4 cup (60 ml) olive oil
1/4 cup (30 grams) well-stirred tahini
1/2 cup (80 grams) firmly packed light brown sugar
2 large eggs
3/4 cup (175 ml) buttermilk, almond milk or (nonalcoholic) apple cider
1 teaspoon (5 ml) vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 cups (260 grams) all-purpose flour (see Note)
2 cup packed coarsely grated carrots (from about 9 ounces or 5 slim carrots)

Glaze (optional)
1/2 cup (60 grams) powdered sugar
3 tablespoons (25 grams) tahini
2 tablespoons (30 ml) water
Toasted sesame seeds for garnish

Heat oven to 425 degrees F. Whisk olive oil, tahini and brown sugar together in the bottom of a large bowl. Whisk in eggs, then buttermilk and vanilla. Whisk in baking powder, baking soda and salt, then switch to a spoon or flexible spatula and stir in flour, then carrots, mixing just until combined.

Either line a 12-cup standard muffin pan with paper liners or coat them with a nonstick spray. Fill each about 3/4 of the way with batter. You’ll probably have enough for 2 more after this, so you can hold some back if needed. Bake muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out batter-free. Muffins should be domed and lightly golden on top. Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.

If you’d like to glaze your muffins, whisk powdered sugar, tahini and water together in a medium dish. Either drizzle this over the cooled muffins or dunk them into the puddle. Sprinkle with sesame seeds, if desired.

NOTE… up to a 2/3 (1 1/3 cup) flour swap with whole wheat flour (possibly more, but I only tested them that far).

ALSO, KEEP IN MIND… while the tahini provides a nutty background the muffins, the glaze is only for tahini junkies as the flavor is front and center.

1 cup shredded mozzarella (or other cheese)

3 cups almond flour

1½ tsps sea salt or kosher salt

About 4-5 tsps of seasoning as desired, for example:

  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1½ tsp dried rosemary
  • 1½ tsp dried oregano

About 3/4 cup of veggies, for example:

  • ½ cup black or kalamata olives, finely chopped or sliced
  • 1/4 cup sun-dried tomatoes, finely sliced

2 large eggs

½ cup extra-virgin olive oil

PREHEAT OVEN TO 375F

In a medium bowl, mix the cheese, almond flour, ½ tsp of salt, and the seasonings and veggies. Set aside.

In a small bowl, whisk the eggs. Add all but 1 tbsp of the olive oil and stir to combine. Add to the almond flour mixture and combine.

Spread dough on 17×11 baking pan, about a ½” thick.

Bake for 12 minutes. Use blunt handle of wooden spoon to make small depressions in the surface every inch or so. Brush surface with remaining olive oil and sprinkle with remaining salt. Bake for 8-10 minutes longer, until lightly browned.

Using pizza slicer, cut into 6 pieces

Per slice: 634 calories, 21g protein, 12g carbohydrate, 56g total fat, 8g saturated fat, 7g fiber, 624 mg sodium

http://www.fromthegrapevine.com/israeli-kitchen/8-reasons-get-excited-about-cauliflower

Cauliflower can make a delicious gluten-free pizza crustFrom pizza crusts to creamy soups, cauliflower has many delicious tricks up its sleeve. (Photo: Elena Veselova/Shutterstock)

8 reasons to get excited about cauliflower

The potential of this misunderstood vegetable is virtually endless.

With a face only a mother could love, the cauliflower is that workaday side dish that’s been relegated to the far corner of your dinner plate, devoid of flavor, color and texture. But all it takes to turn this relatively bland and slightly homely vegetable into the best meal of your life is a little creativity, and maybe a trip to the grocery store or farmers market. No matter your diet or your family’s preferences (picky though they may be!), there’s a place in your meal plan for cauliflower, and we’ve put our Israeli Kitchen bloggers to work to prove it. Here are eight reasons to welcome cauliflower into your diet.

 


1. It can taste – and look – like mashed potatoes.

mashed cauliflowerPretend it’s potatoes. We won’t tell. (Photo: RoJo Images/Shutterstock)

Since the dawn of time, parents have been trying – through force, pleading or good old-fashioned bribery – to get their kids to eat their vegetables. Nothing like preparing for battle every night after you’ve spent your afternoon preparing a nutritious meal, right? Time to try a new tactic – deception. Cauliflower is growing in popularity as an alternative to mashed potatoes, and there’s a good reason for that – it looks, tastes and even feels just like it! That’s partly due to the mild flavor of the cauliflower. In very little time, it’s able to take on the flavors it’s cooked in. So go ahead and try it. Lie by omission.


2. It can be roasted whole, like a turkey.

Whole roasted cauliflower with yogurt and herbsWhole roasted cauliflower with yogurt and herbs (Photo: Miriam Kresh)

Sit back for a moment and think about why you don’t eat more vegetables. Is it because you think it’s harder to prepare than meat, poultry or pasta? What if we told you that making cauliflower was as simple as opening your oven and saying “aaaah”? With this recipe by our Israeli Kitchen chef Miriam Kresh, you’ll be on your way to hearty, warm, comforting cauliflower roast. Thinking of putting a vegetarian twist on the upcoming holidays? This is a great way to expand your roasting repertoire.


3. It can taste like popcorn.

Popcorn cauliflowerRoasted popcorn cauliflower. Try it at your next movie night. (Photo: Sarah F. Berkowitz)

Popcorn, in all its buttery indulgence, seems to seep out of the walls of movie theaters everywhere. It’s so ubiquitous that we probably wouldn’t enjoy our movie as much without it. It’s also, as we’re well aware, grossly devoid of nutritional value. For your next home movie night, we suggest an alternative that’s not only more healthful, it’s also more sophisticated than shoveling handfuls of popcorn into your mouth. Turn cauliflower into a bright, zesty finger food with this recipe from one of our resident chefs, Sarah Berkowitz.


4. It can be a substitute for rice.

cauliflower couscous with shrimp and vegetablesIt looks like a grain, but it’s actually a vegetable. (Photo: Anna Kurzaeva/Shutterstock)

When you’re craving grains, look no further than your grocery store’s produce section. A simple five-minute process to pulse cauliflower florets in a food processor yields a light, fluffy and surprisingly grain-like consistency that can be incorporated into pretty much anything you’d normally cook or serve grains with. Try it in your next salad, and we predict that this will be the healthy-food-in-disguise you’ll keep coming back to. Call it rice, call it couscous, call it risotto … we call it delicious.


5. You can turn it into pizza crust.

cauliflower pizzaMake a crispy, hearty pizza crust out of cauliflower. No, really. (Photo: f8grapher/Shutterstock)

Proving that this vegetable really can do anything, behold the cauliflower pizza crust. What you’re seeing in that crust is no more than two ingredients: cauliflower and eggs. The process starts out much like the cauliflower rice. After cooking, mix it with eggs until a dough forms, and roll it out. Even easier than traditional dough! If you’re feeling really ambitious, you can even turn pizza night into a cauliflower doubleheader – cauliflower in the crust and crumbled cauliflower as topping.


6. You can bake brownies with it.

black bean browniesCauliflower as an ingredient in baked goods? It’s the dessert you deserve. (Photo: Karin Nelson/Shutterstock)

We’ve officially reached the height of food trickery with these low-carb, gluten-free cauliflower brownies. You can work this recipe into almost any diet, no matter how restrictive. The recipe’s creator, Melissa Sevigny of ibreatheimhungry.com, admits this dessert involved a bit of trial and error. The first batch she made tasted, she said, “pretty much what you would imagine cauliflower and chocolate might taste like when mixed together.” It was a throwaway, but she didn’t give up. She adjusted the recipe a little and came up with these rich, crumbly brownies that even her “sworn hater of cauliflower” husband approved. And we think you will, too.


7. It’s better than mac and cheese.

cauliflower gratinAu gratin is usually preceded with “potato,” but this recipe calls for cauliflower. (Photo: Jerry James Stone)

We have yet to find a food that isn’t enhanced with a little cheese. So the fact that we’re touting a recipe that incorporates cauliflower and a tasty combination of Gruyere and parmesan cheeses should surprise no one. If the photo alone doesn’t entice you, here’s the No. 1 reason you should replace your usual mac and cheese side dish with this cheesy crowd pleaser from our very own Jerry James Stone, an acclaimed vegetarian chef who specializes in using fresh, super-healthy veggies to enhance meals. This less starchy spin on potatoes au gratin once again highlights cauliflower’s versatility, but it also shows just how perfectly it pairs with your favorite cheese.


8. You can puree it into creamy, no-fuss soup.

cauliflower soupCauliflower is also easily made into soup. (Photo: inerika/Shutterstock)

You love a good, creamy soup, but your cheese quota for the week is maxed out (after the aforementioned gratin, of course). This cauliflower soup is enhanced with just the right amount of heavy cream; the rest is pure, unadulterated vegetables, their juices and additional (but subtle) spices carrying this savory dish. If that mid-fall chill in the air is any indication of the months to come, you’ll be looking for reasons to stay inside and fill your house with the aromas of warm, comfortable cuisine.

Read More

Ingredients

Servings: Makes about ¾ cup

  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper

Preparation

  • Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, and ¼ cup water until smooth. Add salt and pepper to taste.
  • Do Ahead: Dressing can be made 4 days ahead. Keep chilled.