A Life, Lived

Travel Tuesdays - Rome

For the past couple of weeks I have been featuring pics from London - our last real vacation before the pandemic hit. A year before I spent a week in Rome enjoying the sights, sounds, and tastes of the city. Here are some shots from that trip.

 

Roasted Cauliflower with Garlic and Parmigiano (foil packet recipe)

Looking for a side dish with big flavor? This recipe for roasted cauliflower with garlic and parmesan will fit the bill. Try serving it up with a nice juicy rib eye steak cooked over a fire.

I had a giant cauliflower in the refrigerator that we had received in the CSA delivery that needed to be used up. I had some steaks thawing on the counter so I googled for foil packed cauliflower recipes. While we have all sorts of equipment for cooking veggies on the grill nothing beats a foil packet in my opinion. The one drawback is you can't see what is happening inside that foil packet so you can overcook the veggie inside. You may need some trial and error in this regard.

I've modified this recipe a bit to fit a grill rather than a campfire. I also cut back the salt because I found it to be too salty - mind you, I am sensitive to salt since we use little of it. Whatever, if you think you need more salt best to add it at the end before serving - it's easier to add than it is to turn back time and take it out!

Enjoy!

Roasted Cauliflower with Garlic and Parmigiano (foil packet recipe)

1 head of cauliflower
1/4 cup, olive oil
1 med. red onion, thinly sliced
1 tbs., minced garlic
1/4 tsp., red pepper flakes
1 tsp., dried thyme
1/2 tsp., kosher salt
1 tsp., black pepper
1/2 cup, grated Parmigiano cheese<
2 sheets heavy duty aluminum foil (18″ x 24″)
Slice of lemon

To assemble your foil packs, first cut your cauliflower up into small bite sized pieces. Toss out the trimmed off portions of the stem.

Next, slice up your red onion. You can’t slice it too thin for this recipe.

Remember, the amount of onion you use is key in how big the flavor will be in this dish. If you want to lighten it up, use as little as half of the onion as opposed to the entire thing.

Now, take all of your ingredients, except the Parmesan, and toss well in a large bowl.

Once it’s well mixed, divide it evenly and place it in the center of your two foil sheets. Since you added the quarter cup of olive oil, it isn’t necessary to spray the foil sheets with cooking spray. Just pile on your cauliflower mix.

Fold the foil sheets into tent packs.

Place over a medium hot BBQ. I grilled about 20 minutes per side and that was too much. I suggest 10 minutes per side.

Remove from the grill (or place in a warming area where the packet will receive indirect heat rather than scorching heat if you have other items to still grill).

Open the packets careful as the steam that has built up inside is QUITE hot. Sprinkle on the parmigiano cheese and stir to combine.

A squeeze of fresh lemon juice on top, after you’ve served up your roasted cauliflower, will help balance out the dish.

Check the seasonings. If necessary add more salt and pepper.

Serve while hot.

Beef Stuffed Zucchini Boats

This is a perfect low carb recipe - one where you don't think it about being low carb while you are enjoying it.

There are so many different ways to eat zucchini, I think it is most often served as a  side dish. In this recipe zucchini is elevated to another level when it is stuffed and served it as a main course.

Followed out zucchinis are filled with a zesty tomato and ground beef mixture, topped with cheese, and baked.

Delicious comfort and no one will guess it is healthy . . .

Beef Stuffed Zucchini Boats

6-8 medium zucchini or 12 small
1 pound ground beef
1 tablespoon olive oil
1/2 cup onion chopped
2 cloves garlic minced
1 cup marinara sauce
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup low-fat shredded cheddar or mozzarella cheese

Preheat oven to 375F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini pulp and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.

Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Ad the garlic and cook for a few seconds. Add meat and cook until it's no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.

Spoon mixture into zucchini boats and top each with a drizzle of cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

Travel Tuesdays - London

More shots from our last real vacation.

Healthy Granola

I've been eating a lot of the Blueberry and Almond granola that I made last month. So much that I was running out last week. Instead of making a tried and true recipe I thought I'd branch out and make something new.

This 'healthy' granola is sweetened with maple syrup or honey. I found a lot of both when I cleaned out the pantry so was happy to use some up. It's made with oats, your favourite nuts and fruit. The nice thing about it is the flexibility.

It make a lot - about 8 cups. When you only use a bit to sprinkle on yoghurt or cereal that will last a while.

Now, how does it compare to the version I made last month?

This recipe makes a granola that is less sweet. It also doesn't form the larger clusters that the other recipe formed. I didn't like it as much. Don't get me wrong, it is good, just not as amazeballs good as the other version.

Healthy Granola

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup almonds)
1 teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
⅔ cup dried fruit, chopped if large (I used dried cranberries)
Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes (I didn't add any of this in. Depending upon what you add the resulting granola may not live up to its name. LOL)

Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.

Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Sloppy Joes

Depending on where you live, a "Sloppy Joe" can mean many different things. The Sloppy Joe I love is the one I'm presenting here—a sweet and tangy ground beef concoction that you ladle onto a hamburger bun.

It's a mess. Intentionally so. Even though it's in a bun, it must be eaten with a fork.

It's also a delicious mess!

Lots of people open up a can of sloppy joe mix, dump it in some sauteed ground beef and call it dinner. Trust me on this - it is easy to make and the flavour is far superior.

Most recipes take close to an hour. Using the instant pot means dinner is ready in 20 or so minutes.

Now you notice right away from the pic below that there is something not quite right about our sloppy joes . . . I had to serve them on a bagel half because the brioche hamburger buns that I had purchased went into that black hole of small food items. We looked everywhere for those buns to no avail. The bagel was a bit more challenging to cut and eat but it's bread so i guess all was OK.

Whatever. You'll enjoy these, bagel or hamburger bun.

Oh yes, you'll also notice that I sprinkled some grated cheddar cheese on top . . . everything is better with cheddar in my book!

Enjoy.

Sloppy Joes

1 tablespoon vegetable oil
1 small yellow onion finely diced
2 celery stalks finely diced
1 small green bell pepper diced
3 cloves garlic minced or put through a garlic press
1 ½ pounds lean (93%) ground beef
1 cup tomato sauce
¾ cup ketchup
½ cup water
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
2 tablespoons firmly packed light or dark brown sugar
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons cornstarch, optional for thickening
2 tablespoons warm water, optional for thickening
6 hamburger buns, split and lightly toasted

Select the sauté setting and adjust it to high (more). Add the oil to the pot. When it shimmers, add the onion, celery, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the beef and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 4 minutes. Add the tomato sauce, ketchup, water, Worcestershire sauce, vinegar, brown sugar, chili powder, salt and pepper. Stir to combine.

Lock the lid into place and turn the valve to “sealing.” Select pressure cook (manual) and program for 10 minutes at high pressure. When the cook cycle completes, allow the pressure cooker to cool without venting steam for 5 minutes. It's fine if the keep warm setting turns on. After 5 minutes, turn the pressure release valve to “venting” to manually release the steam. When the pressure valve drops, carefully remove the lid. (Always remove the lid away from your face.)

Stir the Sloppy Joe mixture. You can serve as is or you can thicken the sauce. To thicken, stir together the cornstarch and warm water in a small bowl until smooth. Add the cornstarch mixture to the beef mixture. Set the pot to “sauté” (You might have to turn off your pressure cooker and turn it back on to do this.) Cook, stirring occasionally, until the mixture bubbles and thickens, about 2 minutes. Taste. Season with salt and pepper as needed.

Spoon Sloppy Joe mixture on the bottom halves of the buns. Cover with the bun tops and serve immediately.

Happy St. Patrick's Day!

Travel Tuesdays - London

What a difference time makes.

Two years ago Paul and I had arrived in London and we were exploring one of the most fascinating cities in the world without a care . . .

No-Fuss Focaccia

There is a lot to be said for a recipe that includes the term 'no-fuss' in the title. A term that doesn't always come to mind when you think of bread. A term that is aptly used in this case.

Warm, aromatic yeast bread, hot from the oven — with no kneading, AND in under 2 hours?

See, no-fuss.

We were having pasta for dinner so I decided to make some focaccia to serve alongside. We had had a hectic day of jobs around the hose so I didn't want anything too complex. This certainly fit the bill.

You'll need to be careful with the yeast. It calls for instant yeast - not the regular kind which needs more time to rise. Also, the recipe calls for a tablespoon of yeast. I had one of those little packets so I thought I was fine. Then I realized that a packet contains 2.25 teaspoons of yeast so I didn't use enough. The bread still rose but the crumb wasn't as good as it would have been had I used the right amount. Next time.

I've added a jar of instant yeast to my shopping list.

Anyway, yeast trauma aside, this turned out well. Great flavour, no-fuss 9as promised), and ready in less than two hours.

No-Fuss Focaccia

5 tablespoons (60g) olive oil, divided
1 1/2 cups (340g) water, warm
1 1/4 teaspoons (8g) salt
3 1/2 cups (418g)  all-purpose flour
1 tablespoon instant yeast

Use non-stick vegetable oil spray to lightly grease a 9" x 13" pan. Drizzle about 2 tablespoons (25g) of the olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch.

Combine the remaining 3 tablespoons (35g) of the olive oil with the rest of the dough ingredients, and beat at high speed with an electric mixer for 60 seconds.

Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes — it should be quite puffy, but not fragile-looking.

While the dough is rising, preheat the oven to 375°F.

Gently poke the dough all over with your index finger.

Drizzle it lightly with olive oil, and dried herbs of your choice, if desired.

Bake the bread until it's golden brown, 25 to 30 minutes.

Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

Spring in Canada

This is about right  . . .