3/4 head cauliflower
2 large eggs
1/4 cup chopped fresh cilantro
juice from 1/2 lime (add the zest too if you want more of a lime flavor)
salt and pepper, to taste
1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself.
4. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 4 MEDIUM “tortillas” on the parchment paper.
5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly. Can be made ahead to this point.
6. To reheat: either microwave, or heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.
7. Serve like a tostada with baked, shredded chicken and fresh salsa or eat them like they are as a side dish.
SPAGHETTI SQUASH ALFREDO
1 T. oil
1 T. butter
2 T. chopped onion
1 clove garlic, sliced…
Salt and pepper
4 oz. Neuchatel cheese
1/3 c. half & half
½ spaghetti squash
1/3 c. Parmesan cheese, grated
½ cup cooked, chopped kale
Halve and clean 1 whole spaghetti squash (I usually roast both halves at once, reserving the second half for another meal). In a heavy, shallow baking dish, rub ½ of the spaghetti squash with butter or oil and roast at 400 degrees F. until tender (about 1 hour).
While squash is roasting, prepare the Alfredo sauce as follows: Saute’ onions in oil and butter over medium heat for 5 minutes, adding garlic in the last minute. Add Neuchatel cheese and half & half, stirring until combined. Salt and pepper to taste.
When squash removed from oven, loosen squash “spaghetti” with a fork so it will take the sauce. Pour sauce over/into the squash and gently mix by lifting and turning a few times with a fork.
Top with a handful of Parmesan cheese, return to oven, and bake again for 20 minutes or until turning golden and bubbling. Serves 2.
THIS one is the winner of three canned dill pickle recipes I tried:
KOSHER DILL PICKLES
(Nadia’s favorite hot water bath process pickles)
50-60 Pickling cucumbers (enough to fill 10 quarts)
1 c. canning salt
1 qt. dark vinegar
3 quarts Water
10-20 large cloves garlic, peeled
10-20 heads fresh dill (all depends on size, if small, use 2 per jar)
1 jar grape leave (buy at deli) or 10-20 fresh (1-2 per quart)
Scrub pickles and trim off the blossom ends (they sometimes contain an enzyme that will make pickles soft). If you cucumbers are not picked the same day, put them in a big tub of ice water and let them soak and freshen up for an hour or two.
I like to put 2 grape leaves in each jar. Boil canning salt, vinegar and water. In sterile quart jars, put in garlic first, then 1 grape leaf and ½ to 1 head dill. Then fill jar with the cucumbers (I usually leave them whole but you could use spears) leaving enough room at the top for another head of dill and a grape leaf. Topping with a grape leaf helps keep pickles below the brine and also makes them very crispy. If you don’t have dill, you can use oak leaves (rounded corners, or fresh bay leaves).
Fill the jars with hot brine, cover tightly with fresh lids and process in a hot water bath 10 minutes. (Modern canning methods advise 15 minutes, I always do 10.) You may or may not use all of your brine.
3 cups roughly chopped green tomatoes
1 cup sweet red peppers, roughly chopped
1 cup green bell peppers, roughly chopped
1 cup roughly chopped onions
1 or 2 habanero peppers, seeded and quartered
2 T salt
1/4 cup sugar
2 cups naturally fermented sauerkraut, chopped
1 tsp mustard seeds
1 tsp turmeric
1/2 tsp celery seeds
Chop and mix green tomatoes, sweet peppers, bell peppers, onion and hot peppers. Add salt and sugar. Combine and let sit for 3 hours until juices make your brine. (I keep the veggies in chunks so they will be easier to keep below the brine while fermenting.) Then add chopped sauerkraut (homemade or fresh only), mustard seeds, turmeric and celery seeds. Sauerkraut jump-starts the ferment.
Pack into a 2 quart jars and cover with a cabbage leaf if you have one and use your favorite method to weigh it all down and keep veggies below brine. Cover with tight lid and let sit at room temperature for about a week to ferment.
Remove the weight and covering and taste to be sure it is becoming sour. At this point, you can transfer to a food processor (in batches) and pulse until you get the chop and texture you prefer for chow chow. (Yes, you can leave it big and chunky if you want.)
Return to jar and refrigerate. Flavors develop over time and this tastes best when refrigerator-aged a month or longer. Very good served with hot dogs and brats, but also with chicken and pork (spoon over meats and bake or cook in a slow-cooker). Keeps for months.
Note: You can vary your vegetables depending on what you have on hand, but keep proportions the same with about 3 cups vegetables to each tablespoon of salt. If you do, uses moderately firm textured vegetables. Example: Cauliflower would be a good substitute if you don’t have enough peppers.
CRISPY FERMENTED DILL PICKLES
Have on hand, scrubbed and cleaned: Pickling cucumbers to fill 3 or 4 wide-mouth quart jars
6 tbsp pickling salt
1/2 gal (2 quarts) water
Spices per quart jar:
1 T dill seed or 1-2 fresh dill heads
1-2 cloves garlic
1 T mustard seeds (maybe also a teaspoon of pickling spices)
½ tsp hot pepper flakes (optional) or I small, red fresh hot pepper (also optional)
1/2 tsp peppercorns
1-3 grape or bay leaves (the tannins help make pickles crispy)
You will need: 3-4 wide-mouth quart jars or (optional) wire-bale jars, (or use half-gallon size jars) and plastic, non-corrosive lids (available in canning section).
Wash the pickling cucumbers and trim off the blossom ends. The blossoms have enzymes which can cause the cucumbers to soften as they’re pickling. Be sure to scrub this end well to remove all traces of the blossom, or use a sharp knife to take a very thin slice off that end.
Some varieties are spiny, remove them by rubbing with a soft brush or terry cloth. If the cukes aren’t just-picked from your garden, soaking them in ice water will help retain their crunch. Soak them for at least an hour in ice water while you prepare your jars.
Heat ½ gallon of water, add salt and stir to dissolve. Let cool to room temp.
In your jars, place 1 grape leaf on bottom, arrange cucumbers to fit (below the neck), then add spices. Pour in the brine (up to the neck). Top with another grape leaf or two (to keep pickles below brine). Loosely tighten lid just enough that when pressure builds up it can seep out.
Pickles will be done in anywhere from several days to two weeks. Bigger batches in larger containers take longer. Refrigerate when they are done, best eaten in the first month.
I came up with these HALF-SOUR Hot Refrigerator Dills because I could not find a natural, full-sour fermented pickle recipe that didn’t continue to increase in sourness even after refrigeration. This adaptation helped me make natural dill pickles and then arrest the flavor at my personal peak preference. You can do the same thing using this recipe (see step # 10).
5-15 Kirby cucumbers (or however many you can fit into a 2-qt jar)
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/2 teaspoon black peppercorns
1 tsp. hot red pepper flakes
few pieces of fresh dill
3 bay leaves
6 cloves garlic (minced)
1/4 cup sea salt
2 T sugar
6 cups water
I/2 cup raw apple cider vinegar (add after ferment, see #10 final instruction).
1. Wash cucumbers and trim off blossom ends and stem ends. (Stem ends can be bitter, blossom ends contain enzymes that make pickles soft.)
2. Dissolve sea salt and sugar in the water to make a brine.
3. Mix together all the dry ingredients (coriander, mustard seeds, peppercorns, pepper flakes, 2 bay leaves).
4. Put the cucumbers in a 2-quart jar, then minced garlic, then spices.
5. Pour the brine into the jar. If you have any brine left, disregard it.
6. Add a few pieces of fresh dill on top.
7. Make sure your cucumbers are completely covered in brine and weight them down if necessary and close the jar.
8. Put in the refrigerator. Let them sit for at least a week before testing and eating. They are done when they taste the way you like them. There is no right answer.
9. Best when made in a half-gallon jar.
10. Option: After 1 week to 10 days in fridge, add ½ cup raw apple cider vinegar and let sit for a few days. After that, these pickles will disappear fast.
Refrigerator Dill Pickles
I love this recipe from Bobby Flay‘s Burgers, Fries, and Shakes so much, I don’t mess with it.
1 c. water
3/4 c. plus 2 TBSP distilled white vinegar
1/4 c. packed coarsely chopped fresh dill (up to 3/4 c. if you love dill)
2 TBSP sugar
3 cloves garlic, coarsely chopped
1 TBSP kosher salt
3/4 tsp dill seeds
1 tsp. whole mustard seeds
1 tsp. coriander seeds
pinch red pepper flakes, optional
4 Kirby cucumbers (about 2 lbs.)
1. Combine all ingredients (including red pepper flakes, if using) except cucumbers in a small non-reactive saucepan and bring to a boil over high heat. Cook until sugar and salt dissolve fully, about 2 minutes. Remove pan from heat and cool to room temperature.
2. While pickling liquid cools, slice cucumbers into spears or 1/4-in. rounds. Put into mason jars, a large bowl with a fitted lid, or other lidded container of suitable size.
3. Once liquid is cooled, pour over cucumbers, cover, and refrigerate at least 24 hours for rounds or 48 hours for spears, stirring or shaking mixture at least once. Pickles keep, refrigerated, 7-10 days and longer.