Tag: treat

New Favorite · Vegan · Vegetables · Vegetarian

Roasted Cauliflower with Pine Nuts and Raisins

cathysmahaLeave a comment

Cauliflower is a vegetable I has grown to enjoy, raw and roasted.  I’ve roasted cauliflower with or without broccoli and other vegetables dozens of time, drizzled with olive oil and kosher salt.  Adding toasted pine nuts and raisins was a delicious treat! I chose to roast flowerettes vs. cauliflower steaks.  Either way, it’s delicious!

The recipe could easily be adapted to Vegan by substituting olive oil for the butter.  I used traditional raisins and dried parsley and, in the future, I plan to try the recipe with Craisins or dried cherries instead of raisins.  Play with it…Make it your own… Enjoy!

ROASTED CAULIFLOWER WITH PINE NUTS & RAISINS

2 heads cauliflower
Extra-virgin olive oil, for drizzling
Kosher salt & freshly ground black pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon unsalted butter
1/4 cup fresh parsley, torn

  • Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
  • Meanwhile, add the pine nuts to a dry medium sauté pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
  • Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.

Recipe from Valerie Bertinelli/Food Network 

Desserts · New Favorite · New Traditions · Vegan · Vegetarian

Cherry Granita

cathysmahaLeave a comment

Sour Pie Cherries are one of my favorite summer finds.  In the late summer, the Farmer’s Market has frozen tubs of cherries and I hoard them until Christmas when I make Cherry Kolaches. I froze the extra cherry juice to make  Cherry Granita. What a delightful, refreshing treat from extra juice.

CHERRY GRANITA

3 cups sour cherry juice
1 lemon, juice of
1/2 cup granulated sugar

  • Put the cherry juice in the saucepan over a medium heat, along with the sugar.
  • Cook until the sugar has dissolved. Remove from heat.  Cool.
  • Pour the cherry mixture into a shallow container and freeze, stirring about once every hour, bringing ice crystals from the edge into the center.
  • It will take about 5 hours to freeze completely.
  • To serve:  Remove from freezer 5-10 minutes before serving.
Desserts · New Favorite

Bailey’s Poptails…adult dessert on a stick

cathysmahaLeave a comment

I was cruising the net for frozen yogurt pops and ran across this yummy recipe for Baileys Poptails.  I have a bottle of Baileys in my pantry begging to be used so this was a great solution for a hot summer after dinner treat. I eliminated the coffee from the recipe because I don’t need caffeine at night and just doubled the Baileys to 4 ounces.

Daughter, Megan, suggested that melted chocolate in the milk and cream (and then cooling) would also be a great variation to try next time.

BAILEYS POPTAILS

1/2 cup Heavy Cream
1 1/2 cups 2% Milk
3 tablespoons Instant Coffee (I chose not to add coffee)
2 tablespoons Whole Cane Sugar
1/2 teaspoon pure Vanilla Extract
pinch of Sea Salt
2 ounces Baileys Irish Cream (I doubled the Bailey’s Irish Cream to replace the coffee)

  • Bring all ingredients (excluding Baileys) to a simmer in a saucepan. Stir, and remove from heat when well combined. Transfer to a container & place in the fridge for about 1 hour or until cool.
  • Remove from fridge & mix in the Baileys Irish Cream. Pour poptail mixture into pop molds. Add the stick.
  • Freeze overnight.

Recipe adapted from Family Fresh Cooking