Friday, January 29, 2016

Roasting Whole Cauliflower

Last night I tried a new recipe: Roasting a Whole Cauliflower.  I roast Cauliflower all the time but found a blog on line where she roasted the whole cauliflower so I thought I would give it a try.

The result was delicious.... I will defiantly keep using this method...easy and delicious.

Take a whole head of cauliflower and wash and pat dry. Cut out the core, keeping the head in tact.
Generously sprinkle with Kosher salt and liberally cover with Olive Oil inside and out.

Put it in a cast iron skillet and cover tightly with foil. Place in a preheated 350 degree oven

and roast for 30 minutes. Then take of the foil and roast for an additional hour. The result is so good. The cauliflower is not mushy for me a perfect substitute for potatoes! You could easily add cheese or herbs or any desired topping.


Thursday, January 28, 2016

Channeling Summer

So I am working on an article on Sunflowers for the May edition of the Kentucky Gardener. This great flowers just represent summer fun and make you smile.

Also I am roasting a whole head of cauliflower in the oven.  I love roasted cauliflower and will let you  know how this turns out!!  

Tuesday, January 12, 2016

Last Carrots of the Season

On Saturday January 9th, it was almost 60 degrees.  But a change was in the air.  So I employed one of my best helpers (Callum, my 3 year old grandson) and set out to finish a few left over garden task.

I thought my window of opportunity to finish the few reminding garden tasks was over, but oh no not this year.  First off was to plant the bulbs that had been waiting for the perfect day for 2 months.  Got it done 70 plus bulbs.  Then my buddy helped me harvested the last of the fall veggies.  He loved the carrots and consumed the majority of them. They are so sweet.

The little cabbages were just the needed crunch inside the turkey meatloaf!  So then the ice and snow hit. But I felt so lucky to have accomplish these last garden task.

Here is my Flavorful Turkey Meatloaf

In 2 TBPS Olive Oil I sautéed 1 small onion finely chopped, 2 garlic cloves minced, 2 carrots grated and two baby cabbages finely shredded.  After the vegetables were soft and translucent I allowed them them to cool for about 5  minutes.

In a large bowl I added 2 lbs  ground turkey, I use a combination of ground breast meat and dark meat. !/2 cup Roasted tomato sauce, ( see recipe below), 2 eggs and 2 egg whites, 1/4 c coconut milk and 1 TBLS coconut flour.  Then add 1/4 pepper and 1-1/2 teaspoon sea salt.

I then mixed, with my hands, together veggies and the meat mixture. I put this into a large meatloaf pan and add the rest of the roasted tomatoes on top.

I then baked this in a 375 degrees oven for about 45 minutes.

**For the topping I roasted two pints of cherry tomatoes with garlic, salt and pepper and olive oil for about 30 minutes. Part I incorporated into the meatloaf and the rest I used on top mixed with a bit of organic catsup.

You can also put these into muffins tins. It is very moist, crunchy and favorable.  Enjoy!  

Friday, January 8, 2016

So today the skies are gray and the air is cooling...back to normal Kentucky gray winters. What is the solution? Buy a potted bulb and bring it home. This hyacinth makes my house smell heavenly. By placing it next to a beach scene I can close my eyes and imagine I am on the beach!!   But wait soon I will be, thanks to a reunion in the Keys.  But for now I just have to use my imagination.

For more ideas on how to make it through these gray months, pick up a Kentucky Gardener Magazine for Jan/Feb and read my article on " Ten Ways to Go from Frozen to Fabulous"

P.S.  I have three other articles in it as well!!!!!   Plus one of my photos is on the cover.

Sunday, January 3, 2016

What Month is This?

Is it really the First of 2016?   The above photos were taken New Years Eve. I needed some cabbage for my New Years Day recipe and low and behold, there it was in my garden.  I am worried about what the following months will bring. I already have daffodils up 4 to 5 inches, hellebores in bloom and crabapples ready to pop open.  Stay tune......this may prove to be a very interesting year!!

 Here is the Napa Cabbage Recipe I served on New Years Day. Made with fresh Napa Cabbage form my garden. That will surely bring me good luck!!

Crunchy Napa Cabbage Slaw

In a large bowl combine about 2 cups napa cabbage coarsely shredded, 12 ounces snow peas, strings removed and thinly sliced, 1-1/3 thinly sliced radishes, 1-1/3 think sliced green onions including the tops, and 1-1/3 cups cilantro leaves.  add 3/4 of the dressing and 2/3 cups toasted sliced almonds and mix to coat. Reserve the rest of the dressing if needed.

Creamy Soy Dressing
Combine 3 TBLS white wine vinegar, 3 TBLS sugar, 1 TBLS soy sauce, 1 clove garlic peeled and minced, 1/2 tsp toasted sesame oil, 1/2 tsp ginger and turmeric, and 1/4 tsp cayenne. Wisk in a cup of mayo.


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