Tag Archives: peas

Cauliflower to the Stage!

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In my pantry today:

  • 1 M head of cauliflower, cut into florets
  • 1.5 c frozen peas
  • 4 cloves garlic, chunked
  • 1 M-L red onion, chunked
  • 1 M-L jalapeno, chunked w/seeds
  • 1.5 c parsley w/stems
  • 1/2 c cherry tomatoes, quartered
  • 1.5 c chicken broth (bone broth if’n you got it)
  • 1 Tbsp coconut oil
  • 1 Tbsp olive oil
  • 1 tsp turmeric
  • 1.5 tsp coriander
  • 1 tsp paprika
  • 1/2 tsp ginger
  • 1/2 cumin
  • dash asafoetida

I was in the mood for Indian. Specifically, cauliflower and peas. If I wanted this meal to be culturally relevant, it’d be served over rice and/or with naan… but, y’know, carbs. Thankfully cauliflower is a too open-minded piece of produce to let this be a delicious pipe dream: it will star in the show both playing itself, and in the role of rice.

garliconionjalFirst thing: Haphazardly dice garlic, onion, and jalapeno. Don’t hurt yourself, but enjoy knowing that it doesn’t matter how pretty these look before heading into a food processor. Put them in the pan with both oils, turn heat up to M for 10m then reduce to ML. Add parsley, mix. Let them mingle until translucency happens.

caulTake your cauliflower florets to the food processor first. In small batches, pulse only enough to break it up into near-rice consistency. Pour it all into a bowl and set aside.

Return to the pan, increase heat to M and add your spices. Coat everything and let it cook for about a minute. Turn off heat, let the pan cool for a minute then throw it all in the food processor until all that remains is a wet paste. Return it to the pan, add diced cherry tomatoes, broth, and peas. Bring to boil over M then reduce heat to L. Stir in cauliflower. Bring it back up to ML while you fold it all together, then when it returns to a simmer cover and turn to L. Walk away for 15-20m, then come back and… CHOOSE YOUR OWN ADVENTURE:

  • Turn off the stove and let it sit for the day in its own warm mess until dinner
  • Turn the heat back up to M until your desired consistency is reached, serve
  • Turn off stove for an hour. Decide you’re hungry, cook a quick chicken breast and have dinner for lunch.

Untitled-2This ended up being better than I’d initially hoped, with all the right levels of spice (for me: if you’re generally a wimp, check your jalapeno seeds at the door). I couldn’t wait until the dinner hour to eat a hearty portion.

What I did right: Cauliflower as its own rice means more phytonutrients and less sugar. I’m always happy to include turmeric and coconut oil in any reasonable fashion, and hiding parsley was a win-win.

What I did wrong: Forgot to marinate a chicken breast in advance, thinking “since this is for later I’ll wait on choosing/cooking a protein.”

What I might do next time: Pulse the cauliflower even more lightly so it’s chunkier. Add a little chili powder and/or fenugreek.

The Shepherd with a Moral Objection to Meat

In my pantry today:

  • 1/2 c Nutrela, dry
  • 2 M Russet potatoes
  • 1/2 M sweet yellow onion
  • 3 L cloves garlic
  • 1/4 c whole wheat flour
  • 1.25 c vegetable broth
  • 1 tbsp tomato sauce
  • 3 tbsp butter
  • 3/4 c frozen peas
  • 6ish baby carrots
  • 1/4 tsp turmeric
  • 1 tsp coriander
  • 1 pinch asafoetida
  • 2 tbsp sharp cheddar, shredded

shepherdsvegetarianpieThis might’ve ended up being a full-on vegan recipe, but in an effort to ensure that my first experience with Nutrela wasn’t assuredly terrible (it’s easier to be assuredly terrible if it’s unfamiliar) I employed the assistance of butter and cheese. To be fair, I was wicked excited to see a non-meat protein that touted such an excellent black and white side-label (see below) for $1.99. And that’s not $1.99 a serving, it’s for an entire box with several meals slated. I really wanted this to work, and I will let you know up front that it was a relatively good experiment despite using primarily dairy fats in lieu of my normal heavy-handed seasoning.

nutrelaStart by preparing your Nutella… crap, Nutrela… according to box instructions.  When cooked and drained and then squeezed for excess moisture (because it will be in excess), set aside and go about doing the things with which you are familiar.

I sliced the garlic and onion thin, then minced it like I could give a shit and added it to the melted butter on L-ML. Stir in turmeric and let the whole mess saute in golden glory while for about ten minutes. I like to leave the skins on my potatoes for both ease and potential nutrients; slice and boil them until soft. 5-10m before they’re ready to drain/mash, throw the baby carrots in with the boiling water. When you drain the potatoes, just pick them out before mashing happens and set them aside.

nutrela2Now your garlic and onion should be ready to push to one side and fork-smash (I couldn’t find the whisk) whole wheat flour into. Mix in the tomato sauce and other seasonings. Make a paste then begin adding in broth. When everything is thick and gravy-y, add in Nutrela then stir in peas and sliced baby carrots. Remove from heat and pour into a glass baking dish. Fork-smash those taters and layer that on top. But not really on the top-top because you will also decide to toss on a sprinkle of cheese in one last silent prayer to the Not Sucking Gods. Bake at 400° for 20m or until cheese begins to brown. I believe I can do better with Nutrela, but believing even that means a huge success just happened — make sure you get it boiled to a texture you like, then pull out 4 spoons!