WIW: Waffled Cuban Sandwich

WIW: Waffled Cuban Sandwich

WIW: Waffled Cuban Sandwich

1 crusty Sandwich Roll or Individual Ciabatta Loaf

1 T. yellow mustard

3 oz. cooked ham, thinly sliced

3 oz. cooked pork loin, thinly sliced

3 oz. Swiss cheese, thinly sliced

2 dill pickles, thinly sliced lengthwise

 

Preheat the waffle iron on low. Split the bread into top and bottom halves, hollow it out a bit to make room for the meat, and spread the mustard across both slices. Assemble the ham, pork loin, cheese, and pickles between the pieces of bread. Press down on the sandwich to compact it a bit and place it in the waffle iron, as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Close the lid of the waffle iron and cook for 5 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. If you’d like, you can press down on the lid of the waffle iron a bit to compact the sandwich, but do so carefully—the lid could be very hot. Remove the sandwich from the waffle iron when the cheese is thoroughly melted. Cut the sandwich in half, or diagonally, and serve.

Crispy Baked Chicken Tacos

Crispy Baked Chicken Tacos

Crispy Baked Chicken Tacos

1/2 C. chopped onion
1 T. homemade taco seasoning (or 1/2 store-bought packet)
1 C. cooked shredded chicken breast
1/2 16-oz can fat-free refried black beans
1/4 C. salsa
1/4 C. light sour cream
1/4 C. fresh cilantro, finely chopped
20 thin corn tortillas
10 T. reduced-fat cheese (Mexican Blend or Jalapeno Jack)
Shredded iceberg lettuce
Hot sauce, salsa, or guacamole (optional)

 

Preheat oven to 400° degrees. Set out a cookie sheet. Spray a non-stick pan with cooking spray, add the onion and cook for 1 to 2 minutes or until it starts to soften. Add the taco seasoning and cook one more minute. Gently mix in chicken, coating with seasoned onions. Push to one side of the pan and add the refried beans and salsa to the other side. When warm and softened, fold into the chicken. Gently stir in the sour cream and cilantro and heat until warm. Set aside. Lightly spray the cooking sheet with baking spray. Slightly wet 3 or 4 tortillas at a time and place in the microwave. Heat on high for 20 to 30 seconds or until softened. Place about 3 T. of filling on one side of the tortilla, fold in half, and place on cookie sheet. Repeat with remaining tortillas and chicken/bean filling. Lightly spray the top of tacos with cooking spray. Bake for 8 to 10 minutes or until the edges are crisp of the tortillas are crisp, the middle starting to crisp, and the filling is hot. Serve stuffed or topped with cheese (1 T. each), lettuce and sauce.

 

Yield: 10 tacos

Serving Size: 2 Tacos

Calories: 220

Fat: 4g

Fiber: 4g

Raisin Rosemary Bread

Raisin Rosemary Bread

Raisin Rosemary Bread

2 C. tepid water + more as needed

1 T. honey

just over 1 lb. (3-4 C.) bread flour + more as needed

1 T. salt

scant 2 T. instant yeast

~â…“ c. fresh rosemary leaves

~9 oz. (~1½ c.) raisins

 

Add the ingredients in the order listed from water through yeast to the pan of your bread machine and select dough cycle.  Adjust water and/or flour as needed until your dough is neither sticky nor dry…it should be just “tacky”.  Add raisins and rosemary to pan just once everything is mixed correctly and just as it starts to knead the ingredients together.  Let cycle run (and rise).  Turn dough out onto a floured counter and knead for a few minutes by hand.  Form into either a free-form round or long loaf and place on a baking sheet that has been dusted with flour.  Alternately, oil a loaf pan really well, form dough into a cylinder and place in pan.  Cover lightly with a greased film of plastic or a clean kitchen towel and let rise until doubled in size, ~45 minutes – 1 hour.  Preheat oven to 350° F during last 15 or 20 minutes of rise time.   Score the length of the bread with a sharp knife, stick a sprig of rosemary in (if you wish) and slide into preheated oven.  Depending on how you formed  your loaf, bake for anywhere from 25-50 minutes, until golden and crisp.  It seems to take longer to bake if it is in a loaf pan.  If I had to recommend a shape, I’d go with a free form or banneton-formed loaf (it has a tendency of sticking to the pan if baked in one).  Try as a grilled cheese sandwich, or with a ploughman’s lunch.

Spiced Parsnip Cake

Spiced Parsnip Cake

Parsnip Cake

I love parsnips. I think they’re a very underused vegetable. I found an article in the Oregonian about parsnips in dessert recipes. There was an attached recipe for parsnip cake. Not one to leave well enough alone, I decided to create my own parsnip cake recipe. I used my favorite carrot cake recipe from Better Homes and Gardens that uses a buttermilk glaze in place of cream cheese frosting as my starting point. I wanted to incorporate maple syrup in the cake and the glaze, as I think it complements the parsnips nicely. I tried several spice combinations, and finally settled on French four spice (I used the Penzey’s blend which contains white pepper, nutmeg, ginger, and cloves), cinnamon, and ginger. I am quite pleased with the result, and hope you get a chance to try this cake.

Makes one 9×13-inch cake

 

Spiced Parsnip Cake

 

2 C. all-purpose flour (10 ounces)

1/2 C. almond meal flour (2 ounces)

1/2 C. unsweetened shredded coconut (1 1/2 ounces)

2 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. French four spice

1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. table salt

1/2 C. buttermilk, room temperature

1/2 C. maple syrup (grade B preferred)

3/4 C. superfine or castor sugar (5 1/4 ounces)

4 large eggs, room temperature

1 tsp. vanilla extract

1/2 C. unsalted butter, melted and cooled

2 C. shredded parsnips (about 2 large parsnips)

 

Preheat your oven to 325º F with a rack near the center. Grease your 9- by 13-inch glass cake pan with butter or non-stick cooking spray and set aside. Combine the first nine ingredients in a large bowl. Whisk about 30 seconds to fully mix and aerate the flour some. Set aside. Combine the remaining ingredients, excluding the parsnips, in a medium bowl. Whisk well to combine. The sugar should dissolve before proceeding to the next step. Dump the wet ingredients into the dry ingredients, and stir until almost incorporated – like making pancake batter. Add the parsnips and stir until just incorporated. Pour into prepared cake pan, and bake until center springs back or a toothpick inserted near center come out clean, about 35 to 40 minutes. Remove to a cooling rack, and immediately pour the glaze over the hot cake, trying not to let much glaze spill between the cake and the pan. I sometimes pierce the surface of the cake with a fork to allow the glaze to seep in better. NOTE: If you prefer, you could allow the cake to cool completely then frost with your favorite cream cheese icing. A little orange zest and/or juice in the icing would work well with the flavors of the cake.

 

Maple Buttermilk Glaze

 

1/4 C. maple syrup (grade B preferred)

1/4 C. unsalted butter

1/2 C. buttermilk, room temperature

 

Combine the maple syrup and butter in a glass measure or other microwave safe container. Heat until the maple syrup starts to boil and the butter is melted or close to it. Allow to cool for several minutes, then whisk in the buttermilk.

Baked Honey Tomatoes

Baked Honey Tomatoes

Baked Honey Tomatoes

 

8 medium tomatoes

1/2 C. bread crumbs, fresh, coarse

2 tsp. salt

2 tsp. pepper

1 tsp. Tarragon, dried

4 tsp. Honey

4 tsp. Butter

 

Preheat oven to 350F. Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish. Mix breadcrumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle. Place under broiler for another 5 minutes or till crumbs begin to brown. Serve hot or at room temperature.

Waffled Tamale Pie

Waffled Tamale Pie

WIW: Waffled Tamale Pie

1 T. extra-virgin olive oil
1 large onion, finely chopped
1 lb. ground turkey or beef
1 jalapeno pepper, minced (remove seeds for less heat)
1 tsp. ground cumin
1 can (15 oz.) crushed tomatoes
Salt and freshly ground black pepper, to taste

1 ½ C. masa harina
1 tsp. salt
1 tsp. baking powder
¼ tsp. freshly ground black pepper
1 C. milk
PAM Cooking Spray
4 T. ( ½ stick) unsalted butter, melted
1 large egg, beaten
1 C. shredded sharp Cheddar cheese

 

Make the topping: place the olive oil in a large frying pan and add the onion. Sauté over medium heat until the onion just begins to brown, about 5 minutes. Remove the onion and set it aside on a plate. Crumble the meat into the same skillet, browning it until no traces of pink remain, about 5 minutes. Pour off the excess fat and add the sautéed onion, jalapeno, cumin, and tomatoes to the pan until just heated through, about 1 minute. Taste and add salt and pepper. Let the mixture simmer over low heat while making the crust. Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with PAM Cooking Spray. Make the crust: In a large bowl, combine the masa harina, salt, baking powder, and black pepper. In a medium-size bowl, whisk the milk and the melted butter until combined, then whisk in the egg. Add the wet ingredients to the dry ingredients and stir to combine. The batter will be very think. Coat both sides of the waffle iron grid with PAM Cooking Spray. Divide the dough into 4 equal portions, about ½ C. each. Take a portion of the dough and pat it into a disk about the size of one section of the waffle iron. Reheat with the remaining 3 portions of the dough. Place the disks on the waffle iron, covering the waffle iron grid completely. Close the lid and cook until mostly set but not quite golden brown, about 3 minutes. Open the waffle iron, spoon an even layer of the topping roughly ½ inch thick across the crust, and close the waffle iron from 1 minute. Open the waffle iron once more, top with the cheese, and close the waffle iron for 20 seconds to melt the cheese. Remove the tamale pies from the waffle iron and serve. Variations: Add ½ C. shredded sharp Cheddar cheese to the crust. Only so much waffling in you? Cook the crust in the waffle iron and serve the topping in a bowl, chili style, with the masa waffle on the side.

Fast-Fix French Onion Soup

Fast-Fix French Onion Soup

Fast-Fix French Onion Soup

6 C. thinly sliced onions, about 2 large

Pinch Salt

½ tsp. dried Thyme

1 tsp. Brown Sugar

1 14.5oz. can Beef Broth, reduced sodium

1 14.5oz. can Chicken Broth, reduced sodium

2 tsp. Worcestershire

3 T. Sherry

2 thin slices Swiss Cheese

2 slices Sourdough Bread

 

Place the onions in a microwave-safe bowl and cover with plastic wrap. Cook on high for 5 minutes. Spray a medium soup pot with cooking spray and place over medium-high heat. Add onions and salt, cover, and cook for 10 minutes, stirring occasionally. Add thyme, brown sugar, and 2 T. broth, and stir well. Cook for 10 more minutes, or until onions are soft and well caramelized, stirring occasionally, and adding an additional T. or two of broth, if needed, to keep the onions from sticking. Add remaining broth, Worcestershire and sherry, cover, and simmer on low for 15 minutes. To serve, cut slices of bread and cheese in half. Turn on the broiler, place bread on a baking sheet, and lightly toast both sides. Top each piece with a slice of cheese and broil until cheese is melted. Ladle 1 generous C. of soup each into 4 bowls or crocks, and top with a piece of cheese toast.

 

Yield: 4 servings

Calories: 150

Fat: 3g

Fiber: 3g

Kettle Style Kale Chips

Kettle Style Kale Chips

Kettle Style Kale Chips

4 C. Curly Kale, tightly packed

1 ½ tsp. EVOO

1 tsp. Sugar

1/8 tsp. Salt

 

Preheat oven to 300. Line a baking sheet with parchment or a silicone baking sheet and set aside. Wash kale and dry it well using salad spinner or paper towels. Tear out the center stalk and tear leaves into large “chips”. Transfer kale to a large bowl, drizzle with olive oil and sprinkle with the sugar and salt, tossing the leaves with your hands or tongs to distribute the ingredients. Transfer Kale to the baking pan and bake until leaves are dry and crispy, about 17 – 20 minutes stirring after 10 minutes. No not overbake.

 

Yield: 3 (1 C.) servings

Calories: 40

Fat: 1.5g

Fiber: 1g

Parmesan Cheese Coins with Olives and Lemon

Parmesan Cheese Coins with Olives and Lemon

Parmesan Cheese Coins with Olives and Lemon

4.4oz.  unsalted butter room temperature

4.4oz. all purpose flour

7oz.  freshly grated  Parmesan cheese* – finely grated

½ tsp. salt

2 T. lemon juice

Zest of a lemon

2.5oz. black olives in brine, chopped

 

Chop the olives and put into a tea towel to squeeze out most of the moisture. If using dry-cured olives, chop and set aside.  Use the flat paddle of a standing mixer and beat together the butter, Parmesan cheese, lemon zest, and lemon juice until smooth. Add the flour and salt and beat on low speed until incorporated. The dough will be clumpy.  Dump the dough onto a counter top. Sprinkle the chopped olives over the top and lightly knead into the dough. Divide the dough in half and form into rolls about 1 ½ inches in diameter. Wrap the rolls in wax paper or plastic wrap and refrigerate until firm. The dough can be frozen at this point (wrap in an additional layer of foil).  Once the dough is chilled, heat the oven to 350 degrees. Slice the dough ¼ inch thick and place on a Silpat or parchment-lined pan. Place the slices about 2 inches apart. The dough will spread a little when cooking. (If using frozen dough,  there is no need to wait for it to defrost. Just slice and place on the prepared pan.)  Bake about 15 minutes or so, depending on your oven, and a little longer if using frozen dough. The coins should be dark brown around the edges, the tops and bottoms should be golden. The crackers can be cooled on the baking tray. They  can be stored in an air-tight container for a couple of days.  Makes about 3 dozen crackers.

 

*Notes:  Because this recipe has a high percentage of cheese, it’s important to choose a high-quality cheese. You can substitute Asiago or Pecorino, depending on which flavor you prefer more.  Dry-cured olives are much saltier and have a stronger taste than brined olives, which is why you only need to use half the amount. Knead them in by hand. If you use a mixer, you’ll end up with a grayish tinted dough.

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

1/2 pound whole wheat or spelt rotini (or any other short pasta)

3 tablespoons extra virgin olive oil (or 2 tablespoons of the sun dried tomato oil and 1 tablespoon extra virgin olive oil)

1 small onion, cut in half and then chopped into thin half moons

3 cloves garlic, crushed

1/2 teaspoon crushed red chilies (optional)

1 14 ounce can chickpeas, drained and rinsed

3 cups frozen chopped kale

1 (~200 mL / 7 ounce) jar oil-packed julienned sun dried tomatoes

1/2 cup grated parmesan cheese

Freshly ground pepper (about 10-15 turns of the pepper grinder) and sea salt

 

Cook pasta to al dente, according to package directions, and reserve 1/2 cup of the cooking water. Heat 2 tablespoons olive oil or sun dried tomato oil in a large saucepan set over medium heat. Add onions and cook until softened. Add garlic and chilies (if using) and cook for a minute more or until garlic is fragrant. Drain sun dried tomatoes of their oil or remove them from oil using a slotted spoon, and then stir sun dried tomatoes, chick peas and frozen kale into the onion mixture and cook, stirring frequently, until kale is hot. Toss pasta with kale mixture, adding 1 tablespoon of olive oil and enough pasta water to get a consistency you are happy with. (I usually end up using about an eighth to a quarter cup of water.) Stir in pepper and parmesan cheese, and add salt to taste (about 1/2 teaspoon).

Nopales and Roasted Corn Tacos

Nopales and Roasted Corn Tacos

Nopales and Roasted Corn Tacos

4 cactus paddles (5-7 inches in length) – cleaned, diced & prepared (as explained above)

1/4 yellow onion, thinly sliced

1 jalapeño or serrano pepper, diced

1/4 C. fresh cilantro leaves

flaky salt to taste

 

1 1/2 C. (8 ounces) fire roasted corn kernels (thawed to room temperature if using frozen)

1 T. neutral cooking oil (we use avocado oil)

8-10 corn tortillas

1 C. shredded jack or cheddar cheese

1/2 C. sour cream mixed with juice of 1/2 lime

1 avocado, cut into slices

crumbled cotija cheese

fresh cilantro leaves & lime wedges for serving

 

Add boiled, cooled & dried cactus with sliced onion, jalape̱o or serrano pepper, cilantro leaves & salt to a medium bowl & toss to combine. Heat a large cast iron skillet with 1 tbsp cooking oil over medium high heat. Add nopales salad to the skillet and cook for a few minutes until mixture is warmed through & just beginning to brown. Add roasted corn to the skillet & cook with the nopales for a few minutes until heated through Рturn off heat & leave skillet on the stovetop to stay warm while you prepare the tacos. Warm a lightly greased griddle over medium heat, once hot, add a few corn tortillas to the griddle & cook for 2-3 minutes. Add a small handful of shredded cheese to each tortilla while still on the griddle. Fill with each tortilla with the nopales & roasted corn mixture, using about 1/3 C. of filling per taco (use more or less depending on the size of your tortillas). Remove filled tortillas from griddle and put on plates to serve. To each taco add 1 tbsp of the lime crema, a slice or two of avocado, crumbled cotija cheese & fresh cilantro leaves. Serve tacos with lime wedges.

 

Linguine with Lemon, Garlic and Thyme Mushrooms

Linguine with Lemon, Garlic and Thyme Mushrooms

Linguine with Lemon, Garlic and Thyme Mushrooms

8 ounces/4 cups finely sliced chestnut/cremini mushrooms

1/3 cup extra-virgin olive oil

1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt

Small clove garlic, minced

1 lemon, zested and juiced

4 sprigs fresh thyme stripped to give 1 teaspoon leaves

1 pound linguine

1 bunch fresh parsley, leaves chopped, to give 1/2 cup

2 to 3 tablespoons freshly grated Parmesan, or to taste

Freshly ground black pepper

 

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves. Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture. Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

Honey Balsamic Roasted Pork with Grapes

Honey Balsamic Roasted Pork with Grapes

Honey Balsamic Roasted Pork with Grapes

1  boneless pork tenderloin (about 1 to 1¼ lb.)

Freshly ground sea salt and pepper to taste

6 strips bacon

2 T. honey

2 T. balsamic vinegar

2 T. red wine

2 T. chopped fresh rosemary (plus additional for garnish)

2 T. minced shallots

2 cups seedless red and green grapes

 

Season pork with salt and pepper. Wrap bacon strips around pork, securing with toothpicks. Cook in a large skillet over medium-high heat until golden brown on all sides. Place pork in a large shallow baking dish. Preheat oven to 375°F. Stir together honey, vinegar, wine, rosemary and shallots in a small bowl and pour over pork. Bake, uncovered, for 15 minutes. Add grapes to pan and cook for 15 minutes more or until pork reaches an internal temperature of 150°F. Let stand for 5 minutes before slicing. Transfer to a platter and surround with grapes and any sauce in dish. Sprinkle with additional chopped fresh rosemary, if you like.

Hatch Chile Hush Puppies

Hatch Chile Hush Puppies

Hatch Chile Hush Puppies

1 C.  yellow cornmeal

3/4 C. self rising flour

1 T. baking powder

1/4 tsp. salt

1/2 C. chopped Hatch Chile peppers

2 large eggs, beaten

1/2 tsp. minced garlic

1 C. buttermilk

2 T. chopped green onions

In a bowl combine the cornmeal, flour, baking powder and salt. Stir in the rest of the ingredients and set aside for 15 minutes. Heat a large dutch oven or skillet with 2 inches of vegetable oil on high heat. Drop in round spoonfuls and cook 2 – 3 minutes rotating halfway through the cooking process. Lay on a paper towel lined baking sheet before eating

WIW: Korean Bibimbaffles

WIW: Korean Bibimbaffles

WIW: Korean Bibimbaffles

2 C. slightly overcooked rice

1/2 C. marinated vegetables (available prepackaged at most Korean markets, called banchan)

2 eggs

gochujang (hot pepper paste), as needed

kimchi, as needed

sesame oil

soy sauce

 

Preheat the waffle iron and brush with sesame oil. Place a handful of rice on the waffle iron, distributed evenly. Sprinkle on some of the marinated vegetables and then cover with another handful of rice, evenly distributed. Cook until crispy. (This will take somewhere around 8 minutes, though your waffling time may vary.) While it’s cooking, place a non-stick pan on high heat, add oil and fry an egg sunny side up until it’s crispy on the bottom and soft on top (about a minute). Season the egg with salt and pepper. Assemble your plate with the crispy waffled rice on bottom, egg on top, a spoonful or more of hot pepper paste (depending on taste) and kimchi. Season with soy to your preference and enjoy.

Basil Infused Watermelon Lemonade

Basil Infused Watermelon Lemonade

Basil Infused Watermelon Lemonade

1 C. water

3/4 C. sugar

1 C. thinly sliced fresh basil e

8 C. cubed seeded watermelon

1/2 C. fresh lemon juice (about 3 lemons)

 

Combine 1 C. water and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until sugar dissolves. Remove from heat. Stir in basil; chill 1 hour. Strain sugar mixture through a sieve over a bowl, and discard basil. Place watermelon in a blender; process until smooth. Pour watermelon puree through a fine sieve into a large bowl, reserving liquid; discard solids. Combine watermelon liquid, sugar mixture, and juice in a pitcher; chill.

 

Tangy Red Cabbage Slaw

Tangy Red Cabbage Slaw

Tangy Red Cabbage Slaw

3/4 cup to 1 cup mayonnaise

3 tablespoons granulated sugar  (adjust to taste, if too sweet)

3 tablespoons apple cider vinegar

1 small head red cabbage, finely chopped or thinly sliced or shredded

1 medium red onion, finely chopped or thinly sliced

3/4 cup golden raisins

4 tablespoons chopped toasted pecans (or try with sunflower seeds)

 

Combine 3/4 cup mayonnaise, sugar, and vinegar; set aside. In a large serving bowl, combine the cabbage, onion, raisins, and pecans. Toss to blend; stir in the mayonnaise mixture. Add more mayonnaise, as needed.

Cheesy Bacon Chicken with Honey Mustard Drizzle

Cheesy Bacon Chicken with Honey Mustard Drizzle

Cheesy Bacon Chicken with Honey Mustard Drizzle

4 boneless, skinless chicken breasts (about 1 pound)
1 T. Dijon mustard
1 T. light mayonnaise

1 T. honey

2 tsp. vinegar
2 tsp. butter

1 (8-ounce) package sliced mushrooms

Black pepper, to taste

3/4 C. shredded reduced-fat Cheddar cheese
8 tsp. real bacon bits
1/4 C. sliced green onions tops

 

Cover the chicken breasts in plastic wrap and gently pound to 1/4-inch thickness. For the honey mustard, in a small bowl, whisk together next 4 ingredients (mustard through vinegar). Set aside. Melt the butter in a large nonstick skillet over medium heat; add the mushrooms and cook for 7 to 10 minutes, or until they are tender and browned. Remove from pan and set aside. Coat the skillet with nonstick cooking spray and turn heat to medium-high. Add chicken to the pan and cook for 3 minutes, or until underside is golden brown. Turn, and top each breast with 1/4 C. mushrooms. Add black pepper to taste, and sprinkle each breast with 3 T. cheese and 2 tsp. bacon. Add 2 T. of water to the pan and immediately cover. Cook for 2 minutes, or until cheese is melted and chicken is cooked through. To serve, top each breast with 1 T. green onions, and drizzle with a scant T. of the honey mustard sauce.

 

Yield: 4 servings

Calories: 265

Fat: 10g

Fiber: 1g

Bacon, Blue Cheese, and Pear Tart

Bacon, Blue Cheese, and Pear Tart

Bacon, Blue Cheese, and Pear Tart

4 slices bacon

1 8 1/2 ounce package corn muffin mix

1/2 C. all-purpose flour

2 teaspoons snipped fresh thyme or 1 tsp. dried thyme, crushed

1 Egg, lightly beaten

1/4 C. milk

1 large pear or apple, cored and thinly sliced

1/3 C. crumbled Blue Cheese or shredded Cheddar Cheese

1/4 C. chopped Toasted Walnuts (optional)

Snipped fresh thyme (optional)

 

Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 T. of the drippings. Crumble bacon; set aside. Meanwhile, for crust, in a large bowl stir together muffin mix, flour, and the 2 tsp. snipped or 1 tsp. dried thyme. Using a fork, stir in egg and milk. Gather mixture into a ball, kneading gently until it holds together. Using floured hands, press dough into a 12×8-inch rectangle in the prepared baking pan. Arrange pear slices on top of crust. Brush pear slices and crust with 1 to 2 T. of the reserved bacon drippings.  Bake for 10 minutes. Sprinkle with blue cheese and crumbled bacon. Bake about 5 minutes more or until edges of crust are golden and center is set. If desired, sprinkle with walnuts and additional fresh thyme. Cut into rectangles.

 

Yield: 4 servings

Calories: 422 (with walnuts) 357 (without walnuts)

Fat: 12g

Fiber: 2g

Green-On-Green Sandwiches

Green-On-Green Sandwiches

Green-On-Green Sandwiches 

4slices whole grain bread

2T. Herb Pesto (recipe below)

1/4 C. Pickled Red Onions (recipe below)

1/2C. large spinach leaves

1medium tomatillo or tomato, very thinly sliced

1/4 avocado, thinly sliced and brushed lightly with lime juice

1ounce thinly sliced fresh mozzarella cheese

1/2C. scored and thinly sliced English cucumber

4 leaf or bibb lettuce leaves

 

Place bread slices on a cutting board. Spread slices evenly with the Herb Pesto. Arrange Pickled Red Onions evenly over two slices. Layer the spinach, half of the tomatillos, the avocado, cheese, the remaining tomatillos, cucumbers, and lettuce over onions. Top with the remaining two slices bread, pesto side down. Wrap sandwiches tightly in plastic wrap. Chill for at least 30 minutes before serving.

 

Pickled Red Onions

 

1 large red onion, halved and thinly sliced (2 C.)

1/2C. red wine vinegar

1T. sugar

1/4tsp. salt

 

In a medium bowl combine vinegar, sugar, and salt, stirring until sugar dissolves. Stir in onion. Cover and let stand at room temperature for 1 1/2 hours, stirring occasionally. Chill for longer storage (up to 3 days). Drain before using.

 

Herb Pesto

 

1 1/2 C. packed fresh basil leaves

1/4C. slivered almonds, toasted

2T. snipped fresh flat-leaf Italian parsley

2 T. snipped fresh tarragon

1 large clove garlic, quartered

3T. olive oil

1/4tsp. cracked black pepper

1/8tsp. salt

 

In a food processor or blender combine basil, almonds, parsley, tarragon, and garlic. Process until herbs are finely chopped. Add oil, pepper, and salt; process to a coarse puree. Transfer pesto to a small bowl and press plastic wrap directly onto the surface of the pesto. Chill. May be made up to 1 week ahead.

 

 

Yield: 2 sandwiches

Calories: 302

Fat: 14g

Fiber: 7g

Watermelon Smoothie

Watermelon Smoothie

Watermelon Smoothie

1 – 8 oz. lemon, fat-free yogurt

3 C. cubed, seeded watermelon

1 pint fresh strawberries, cleaned and hulled

1 T. honey or strawberry jam

3 ice cubes

 

In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes. Process until smooth and frothy. Serve in tall glasses with a straw. Makes 4 servings.

 

 

WIW: Waffled Falafel with Tzatziki and Lemon Rice

WIW: Waffled Falafel with Tzatziki and Lemon Rice

WIW: Waffled Falafel with Tzatziki and Lemon Rice

1 (15 oz) can chickpeas, drained

1 onion, chopped

1/2 C. fresh parsley

2 cloves garlic, chopped

1 egg

2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1 dash pepper

1 pinch cayenne pepper

1 tsp. lemon juice

1 tsp. baking powder

1 T. olive oil

1 C. dry bread crumbs

 

Mash chickpeas in a large bowl until they form a thick paste; set aside. In a food processor or blender, combine onion, parsley and garlic and process until smooth. Add to mashed chickpeas. In another bowl, mix together egg, cumin, coriander, salt, pepper, cayenne, lemon juice, baking powder, and olive oil. Add to chickpea mixture and stir until combined. Slowly add breadcrumbs until the mixture is no longer sticky but still holds together. Form heaping T. into balls and place the  fridge until you’re ready to cook. Heat up waffle iron, spray with a little cooking spray if your iron tends to stick, and cook falafels for a few minutes until lightly browned. Serve in fresh pita bread with tzatziki, greek salad and lemon rice.

 

(Falafel with rice? Weird. Serve in a pita drizzled!)

Bunny Mary

Bunny Mary

Bunny Mary

1 1⁄2 oz Vodka or aquavit

3 oz Carrot juice

1⁄2 oz Fresh lemon juice

1⁄2 oz Honey syrup (equal parts honey and water)

1 tsp. Crystal hot sauce

1 tsp. Caper brine

Pimenton salt rim*

Parsley sprig

 

Coat the rim of a Collins glass with the pimenton salt and fill with ice. Combine all of the ingredients, and stir until chilled. Garnish with a parsley sprig. *Pimenton salt rim: Combine 1 tbsp smoked sweet paprika, 1 tbsp salt and 1/2 tbsp cayenne pepper in a small bowl, enough to rim 14 glasses.

Blueberry Cake

Blueberry Cake

Blueberry Cake

4 medium Eggs

1 ¼ C. Sugar

¾ C. Oil (neutral taste, not cold pressed)

¾ C. Orange Juice

2 ¼ C. Flour

1 T. Baking Powder

1 ½ pint Blueberries

1 ½ C. Powdered Sugar

Juice from 1 Lemon

 

Preheat oven to 400. Prepare jellyroll pan. Beat eggs and sugar until light and creamy. Add oil and juice. Briskly stir in flour mixed with baking powder. Spread out batter in prepared pan and bake 10 minutes in lower third of oven. Arrange berries on cake and return to oven for another 15-20 minutes. Stir together powdered sugar and lemon juice to make a smooth glaze and drizzle over cooled cake.

Canning Chili Beans

Canning Chili Beans

Canning Chili Beans

Boiled Water, kept at a simmer

7 quart mason jars

 

Per Jar:

1 C. dried kidney beans

1/4 C. tomato sauce

1/2 tsp. canning salt

1 tsp. smoked paprika OR plain paprika

1 tsp. granulated garlic

1 tsp. granulated onion

1 tsp. dehydrated onion

1 tsp. chili powder’1/4 tsp. cumin

vinegar to wipe rims of jars

 

Using clean quart jars…. add 1 C. dried kidney beans.

Add tomato sauce.

Add spices.

Fill remaining jars with boiled, hot water.

 

Debubble/stir contents. Wipe rims of jars with vinegar, checking for any crack, nicks and making sure rim is clean of debris. Add lid and ring, which has been soaking in hot, simmered water. Place into pressure canner. Canning: 1″ headspace, processed for 90 minutes for quarts, 75 minutes for pints at 10lbs of pressure for Michigan. Check your pressure poundage in your state. When pulling them out of the canner, cover them with a towel and allow them to cool for 24 hours. Check for sealing, remove bands/rings and wash jars in hot soapy water with 1/2 C. vinegar added to the water. Rinse and dry. Label. Place into your pantry.

Lobster Macaroni Salad

Lobster Macaroni Salad

Lobster Macaroni Salad

8 ounces elbow macaroni

1 to 1 1/2 cups diced cooked lobster meat, or about 8 to 12 ounces*

1 cup thinly sliced celery

3/4 cup to 1 cup mayonnaise, or to taste

2 teaspoons  lemon juice

1 tablespoon snipped fresh chives or chopped fresh dill

Dash salt, or to taste

Dash pepper, or to taste

Optional: Lettuce leaves, for serving

 

Cook the macaroni in boiling salted water following package directions. Drain and let cool thoroughly.  In a large bowl, combine the macaroni, lobster, and celery. Add 3/4 cup of mayonnaise, lemon juice, and the snipped chives or dill. Toss to blend. Add more  mayonnaise to moisten, if desired.  Taste and add salt and freshly ground black pepper, as needed.  Cover and chill until serving time. Just before serving time, line a serving bowl with lettuce. Spoon the lobster macaroni salad into the lettuce-lined bowl.  *Three to four 1 pound lobsters should yield about 12 ounces of meat.

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Eggs Benedict with Asparagus on Portabello Mushrooms with Goat Cheese Sauce

2 medium to large Portobello mushroom caps, stems removed

1/2 a small bunch asparagus, stems trimmed and cut lengthwise if thick

3 T./45ml extra virgin olive oil (divided use)

1 small garlic clove, finely minced or grated

Sea salt

Freshly ground pepper

2 oz/156g fresh goat cheese

1 T./15ml freshly squeezed lemon juice

2 large eggs

1 T. chopped chives for serving

 

To make goat cheese sauce: Combine the goat cheese, 1 T. of water, the lemon juice, 1/4 tsp. salt, and 1/8 tsp. white pepper and 1 T. of olive oil in a small blender or food processor. Blend on high until smooth. (You can double the goat cheese sauce recipe if you don’t have a small blender or food processor and just save half for later use.) Set aside. To make the mushroom caps and asparagus: Heat broiler. Brush the mushroom caps and asparagus (if your asparagus spears are very thick cut them lengthwise) all over with remaining 2 T. of the oil and minced garlic and season with a few pinches of salt and pepper. Place mushroom caps on a baking sheet and broil stem side down for 5 minutes. Flip the mushrooms and add the asparagus spears to the sheet. Broil for an additional 3 minutes, or until tender and lightly golden. To make the poached eggs: Bring a shallow pan of salted water to a gentle simmer. Carefully crack each of the eggs into the water. Turn off the heat, cover and let sit for 5 to 7 minutes (depending on how runny you like your yolks), then carefully remove from the pan using a slotted spoon and drain on a clean kitchen towel. Top each mushroom with a few asparagus spears and a poached egg. Spoon goat cheese sauce over along with an extra sprinkle of pepper and chopped chives and serve immediately.

Root Beer Barbequed Chicken

Root Beer Barbequed Chicken

Root Beer Barbequed Chicken

1 (12-ounce) can sugar-free root beer (sweetened with Sucralose, Like Hansen’s)
1 C. reduced-sugar ketchup
2 T. apple cider vinegar
2 T. molasses
2 T. Worcestershire sauce
2 tsp. liquid smoke
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. paprika

 

21/2 to 3 pounds skinless chicken breasts and thighs

 

To make the sauce, whisk together all the sauce ingredients (through the paprika) in a medium saucepan. Bring to a simmer and cook for 20 minutes, or until thick enough to coat the back of a spoon. Brown the chicken pieces in a large skillet coated with cooking spray over medium-high heat. Transfer the chicken to a baking dish and coat with 3/4 C. of the barbeque sauce. Bake for 45 to 55 minutes at 350°F, or until the chicken is completely cooked through. Add additional sauce to taste!

 

Yield: 6 servings

Calories: 200

Fat: 7g

Fiber: 0g

Waffled Thanksgiving Leftover Sandwich

Waffled Thanksgiving Leftover Sandwich

Thanksgiving Leftover Sandwich

Vegetable oil or non-stick cooking spray

1 quart leftover or uncooked stuffing (stuffing made with egg works best)

2 C. leftover gravy

8 oz. grated Comté or Gruyère cheese

1 lb. sliced roast turkey breast

1 T. butter

4 eggs

Kosher salt and freshly ground black pepper

2 T. chopped fresh herbs such as parsley, chives, tarragon, or chervil

 

Adjust oven rack to 5 inches below broiler element and preheat broiler to low. Preheat a four-well Belgian waffle iron according to manufacturer’s instructions. Spray with non-stick cooking spray and add 1 C. of stuffing to each well. Close waffle iron and cook, turning occasionally, until cooked through and crisp, 10 to 12 minutes. Set waffles aside. While waffles bake, make the gravy cheese sauce. Heat gravy in a medium skillet over medium-high heat, whisking frequently, until simmering. Remove from heat and whisk in 6 oz. of cheese. Continue whisking until completely smooth. For a glossier sauce, blend with a hand blender until shiny, about 1 minute. Keep warm. Place the waffles in a large oven-safe skillet or on a foil-lined broiler pan. Top with sliced turkey. Ladle half of cheese sauce over turkey, followed by remaining grated cheese. Broil until cheese is melted and bubbly, about 3 minutes. Meanwhile, fry the eggs. Melt the butter in a large cast iron or non-stick skillet over medium-high heat. Add the eggs and cook until whites are cooked through but yolks are still liquid, about 2 minutes. Top broiled turkey waffles with fried eggs, ladle remaining gravy over the whites of the eggs, season with salt and pepper, sprinkle with herbs, and serve immediately.

 

Bacon & Onion Jam Topped Baguette

Bacon & Onion Jam Topped Baguette

Bacon & Onion Jam Topped Baguette

 

1 lb. bacon

1 C. onion, chopped

1 C. dark corn syrup or sorghum

1 1/2 C. dark brown sugar

1/4 C. bourbon

1 T. balsamic vinegar

1 T. coarse black pepper

 

8 ounces mascarpone cheese

1 T. tarragon, finely chopped

Baguette Slices

 

In a large pan or skillet, combine bacon and onion over medium-high heat. Cook until bacon is brown/crispy and onions are translucent, about 8-12 minutes. Add a couple T. of bourbon to the pan and stir, scraping up the bits of bacon from the bottom of the pan. Reduce heat to low. In a medium bowl, combine all remaining ingredients. Stir well to combine. Transfer contents to the bacon mixture in the pan. Bring to a low simmer and cook until jam thickens, stirring frequently, 5-8 minutes. Thickness can be determined by observing drips from the stirring spoon. Remove from heat and serve hot. Whip together mascarpone cheese with tarragon. Spread onto the baguette or biscuit before topping with bacon jam.

Cajun Jambalaya Pasta

Cajun Jambalaya Pasta

Cajun Jambalaya Pasta

6 ounces linguine
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
5 tsp. Cajun spice blend, divided
2 tsp. olive oil
2 medium red or yellow bell peppers, sliced into strips
1/2 medium red onion, sliced into strips
8 ounces large raw shrimp, peeled and deveined
1 garlic clove, minced
¼ tsp. ground black pepper
1 C. canned diced tomatoes, with juice
¼ C. reduced-sodium chicken broth
2 tsp. butter
2 T. fresh chopped parsley

 

Cook the pasta according to the package directions and set aside. Place the chicken pieces into a medium bowl and toss with 1 T. Cajun spice. Heat the oil in a large non-stick skillet over medium-high heat. Add the chicken and sauté for 3 to 4 minutes or until cooked about halfway through. Add the peppers, onion and shrimp and sauté another 1 to 2 minutes or until the shrimp are pink. Reduce the heat to medium. Add the garlic, black pepper, remaining 2 tsp. Cajun spice, tomatoes, and chicken broth to the skillet and gently stir. Cook for 5 more minutes or until chicken is thoroughly cooked and vegetables tender. Swirl the butter into the sauce. Place the pasta in a large bowl, toss with the sauce, and garnish with chopped parsley.

 

Yield: 4 servings

Calories: 325

Fat: 6g

Fiber: 6g

Easy Skinny Turkey Taco Soup

Easy Skinny Turkey Taco Soup

Easy Skinny Turkey Taco Soup

1 tsp. canola oil
1 medium onion, chopped
2 stalks celery, chopped
1 pound lean ground turkey
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can reduced-sodium chicken broth
1 (1.5-ounce) package reduced-sodium taco seasoning mix
1 C. frozen corn

 

SLOW COOKER INSTRUCTIONS Heat the oil in a large non-stick skillet over medium high heat. Add the onion and celery and sauté for 2 minutes. Add the turkey, and cook, breaking up the meat, for 3 to 4 minutes, or until the pink is gone. Transfer to a 4- to 6-quart slow cooker, and add 1 C. water and remaining ingredients . Cook for 3 to 4 hours on high or 5 to 6 hours on low.

STOVETOP INSTRUCTIONS Heat the oil in a large non-stick skillet over medium high heat. Add the celery and cook the onion and cook for 5 minutes or until translucent and starting to soften. Add the turkey, and cook, breaking up the meat, until it is most browned. Add 1 C. of water and remaining ingredients. Stir and simmer on low for 30 minutes.

 

Yield: 6 servings (1 ½ C. each)

Calories: 235

Fat: 5g

Fiber: 6g

Quick-Fix Macaroni and Cheese Muffins

Quick-Fix Macaroni and Cheese Muffins

Quick-Fix Macaroni and Cheese Muffins

 

8 ounces small elbow macaroni (about 2½ C.)
2 C. reduced-fat sharp cheddar cheese
2 tsp. cornstarch
1 C. low-fat milk
1 large egg
½ tsp. garlic salt
½ C. panko breadcrumbs
2 tsp. melted butter

 

Preheat the oven to 400ºF. Place foil or paper liners in a 12-C. muffin tin and spray lightly with non-stick baking spray. Cook the macaroni according to the package directions. Drain and immediately return to the pot. Add the cheese and stir until it is nearly melted. In a medium bowl, whisk together the cornstarch and milk. Add the egg and whisk until smooth. Pour the milk mixture over the macaroni and mix well. In a small bowl combine the butter and the breadcrumbs. Scoop the macaroni mixture evenly into the prepared muffin tins (it will be wet and milky, but don’t worry, it will bake up fine). Sprinkle 2 tsp. crumbs on each and bake for 20 minutes.

 

Yield: 12 Muffins

Calories: 127

Far: 3g

Fiber: 3g

Bacon Jam

Bacon Jam

Bacon Jam

 

1 lb. bacon

1 cup onion, chopped

1 cup dark corn syrup or sorghum

1 1/2 cup dark brown sugar

1/4 cup bourbon

1 tablespoon balsamic vinegar

1  tablespoon coarse black pepper

 

For Serving:

8 ounces mascarpone cheese

1 tablespoon tarragon, finely chopped

 

In a large pan or skillet, combine bacon and onion over medium-high heat. Cook until bacon is brown/crispy and onions are translucent, about 8-12 minutes. Add a couple tablespoons of bourbon to the pan and stir, scraping up the bits of bacon from the bottom of the pan. Reduce heat to low. In a medium bowl, combine all remaining ingredients. Stir well to combine. Transfer contents to the bacon mixture in the pan. Bring to a low simmer and cook until jam thickens, stirring frequently, 5-8 minutes. Thickness can be determined by observing drips from the stirring spoon. Remove from heat and serve hot. Whip together mascarpone cheese with tarragon. Spread onto the baguette or biscuit before topping with bacon jam.

Stuffed Chicken Breasts with Apples, Almonds and Blue Cheese

Stuffed Chicken Breasts with Apples, Almonds and Blue Cheese

Stuffed Chicken Breasts with Apples, Almonds and Blue Cheese

 

4 boneless skinless chicken breast halves (about 5 oz. each)

4 oz. crumbled blue cheese (any variety, including Gorgonzola)

1/2 C. slivered almonds

1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced

3 tsp. chopped fresh dill

salt and freshly ground pepper

4 tsp. olive oil

1 T. plus 1 tsp. (4 tsp.) dried minced onion (from the spice aisle)

 

Preheat the oven to 400ºF. Coat a shallow roasting pan with cooking spray. Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side. Arrange chicken in prepared pan and set aside. In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together. Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 tsp. dried onion for each breast). Bake 25 to 30 minutes, until chicken is golden brown and cooked through.

 

Yield: 4 servings

Calories: 490

Fat: 25.5g

Fiber: 3.1g

Sweet and Spicy Citrus Salad

Sweet and Spicy Citrus Salad

Sweet and Spicy Citrus Salad

1 orange or another citrus, peeled, sliced or wedged

Choice of fresh herb (my favorites are dill weed, cilantro, or mint)

About 1 T. sweet and spicy pepitas

Touch of sea salt

A simple salad dressing

 

1 ½ tsp. honey or maple syrup

1 T. rice vinegar

2 T. canola oil

 

In a small bowl, whisk together the ingredients for the salad dressing.  Arrange the orange slices on a plate. Top with the chopped herbs, pepitas, and sprinkle with a touch of sea salt. Drizzle lightly with the dressing.

Sweet and Spicy Pepitas

Sweet and Spicy Pepitas

Sweet and Spicy Pepitas

 

1 cup shelled pepitas (pumpkin seeds)

4 garlic cloves, smashed and broken into seed size pieces or smaller

½ tsp. New Mexico red chile powder

½ tsp. chipotle powder

¼ tsp. salt

2 tsp. sugar

Juice from ½ lime

 

Toast the pepitas in a hot, dry skillet over medium heat. Shake or stir until they begin to swell and pop. Add the garlic and continue to stir until seeds have a nice toasted color. Be careful not to let the seeds nor the garlic burn. Remove from heat. Add the chile powder and salt and stir to coat the seeds. Continue stirring for about 15 seconds, but no more. The powders will burn in the hot pan if you leave them in too long. Transfer to a bowl and add the sugar. Stir.  Add the lime juice and toss to coat. Spread on a cookie sheet or transfer to a large bowl. Let sit for about 4 hours until dry or overnight, stirring about every 30 minutes for the first couple of hours. Once the seeds are dry, transfer to an airtight container.

 

Delicious as a snack, or use as a topping:

 

Tacos / Taco Salad

Citrus Salad

Steamed vegetables

Potato and pasta salads

Pureed soups such as pumpkin or butternut squash

African Stews

Mole

Antipasto “ It’s too hot in the kitchen” Dinner

Antipasto “ It’s too hot in the kitchen” Dinner

Antipasto – It’s too hot in the kitchen Dinner

I prefer to prepare a large platter to put in the center of the table, from which all can be used, accompanied by breads, breadsticks, breadcrumbs or carasau breads (lately we prefer the carasau bread, which seems lighter and most of all it is preserved long).

 

Do not miss garlic, oil and salt : nothing is more good and greedy than a slice of shredded bread with garlic rubbed over and a good goose oil.

Dried Tomatoes in Oil

olives of various kinds

pickled capers and artichokes

garlic oil

mozzarella, the cherry tomatoes and the basil

celery and raw carrots in the salted greek yogurt and pepper

apples and pears, depending on the season, to be served with Parmesan cheese

grapes, figs

Tropea onions

washed salad leaves, like rocket, valerian, lettuce

yellow and red peppers

roasted mushrooms

Roman Cauliflower with Crispy Bacon and a Caper-Raisin Vinaigrette

Roman Cauliflower with Crispy Bacon and a Caper-Raisin Vinaigrette

Roman Cauliflower with Crispy Bacon and a Caper-Raisin Vinaigrette

6 slices of bacon

1 head cauliflower, roman or white

sea salt and pepper to taste

 

1/4 C capers, rinsed and chopped

1 clove garlic, minced

1/4 C golden raisins

1/2 shallot, minced

1 T. honey

1/2 lemon, juiced

1/4 C olive oil

salt and pepper to taste

chopped parsley for garnish

 

Preheat oven to 450 degrees. Slice the bacon into lardons and cook in a cast-iron or oven-proof skillet over medium heat until brown and crispy. Set bacon aside to drain on paper towels and reserve 2 T. of bacon fat to cook the cauliflower. Meanwhile prepare the cauliflower by removing the outer leaves and cutting into quarters. Place cauliflower flat side down onto a hot pan with the hot bacon fat and transfer to the oven for 10 minutes. Rotate each cauliflower piece to its other flat side and continue cooking for another 10 minutes or until tender when pierced with a knife.  Combine all of the vinaigrette ingredients in a bowl. Serve the cauliflower with the bacon, vinaigrette and a sprinkle of sea salt.