As seen in The Seasonal Chef. Column 4, January 23, 2014 ROASTED CAULIFLOWER AND CHICKPEAS WITH BROCCOLI, GARLIC, SMOKED PAPRIKA, AND ROSEMARY. CRUDITE STEW. This year I received a fabulous cookbook as a gift from friends who knew that I’m interested in healthy cooking. The Combining
As seen in The Seasonal Chef. Column 4, January 23, 2014
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- ROASTED CAULIFLOWER AND CHICKPEAS WITH BROCCOLI, GARLIC, SMOKED PAPRIKA, AND ROSEMARY
- CRUDITE STEW
This year I received a fabulous cookbook as a gift from friends who knew that I’m interested in healthy cooking. The book: Its ALL GOOD, by Gwyneth Paltrow and Julie Turshen, Publisher; Grand Central Life & Style, NY & Boston 2013. The book is overflowing with mouthwatering recipes like this roasted cauliflower and chickpea dish. Because all the ingredients were in my refrigerator and larder, I adapted the recipe by adding broccoli, garlic, and fresh rosemary with delicious results. Each recipe is tailored to Ms Paltrow’s quest for well being both personally and for her children. This will be one of my “go to” reference cookbooks when I want to feel great, satisfied, and looking good.
Ever wondered what to do with the leftover crudités after a party? Usually I make a stir-fry, but during the recent cold spell this hearty “stew” was a real hit. Add a jalapeno or habanero chili pepper for extra heat on a cold day. If you don’t have leftover crudités, create your own version of the stew from the vegetables that are available. Bon appétit!
ROASTED CAULIFLOWER AND CHICKPEAS WITH BROCCOLI, GARLIC, SMOKED PAPRIKA, AND ROSEMARY
Adapted from It’s All Good, by Gwyneth Paltrow and Julie Turshen
Serves six
1, 14-ounce can chickpeas, rinsed and drained and patted dry with a paper towel
1 large head cauliflower, leaves discarded and cut into even size florets
1/2 head broccoli, cut into florets
6 to 8 cloves garlic, peeled and left whole
Sea salt and freshly ground black pepper to taste
Smoked paprika to taste
About 2 tablespoons fresh rosemary, chopped fine
For the dressing:
1 1/2 tablespoon Dijon mustard
1 1/2 tablespoon seeded mustard
1 1/2 tablespoon white wine or apple cider vinegar
1/3 cup extra virgin olive oil or more if necessary
Snipped garlic chives or regular chives for garnish
To prepare:
Preheat the oven to 400 degrees F. Line a large roasting/baking sheet pan that is big enough to hold the cauliflower, chickpeas, and garlic in one layer with parchment paper. Line another pan for the broccoli, scatter broccoli on the pan, drizzle with olive oil and bake until tender and brown on the edges, about fifteen minutes. In a large bowl, toss cauliflower, chickpeas, and garlic with salt, pepper, paprika, and rosemary until well seasoned. Scatter cauliflower and chickpeas evenly in on pan and bake uncovered until the vegetables are brown and tender, about forty-five to fifty minutes. Transfer all the vegetables to a bowl.
Meanwhile in a mixing bowl, whisk mustards and vinegar, together. Add oil slowly and whisk until blended. Taste with a piece of cauliflower and adjust the seasonings.
Drizzle the dressing over the vegetables and serve hot or at room temperature. Can be done ahead. Garnish with chives just before serving.
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CRUDITE STEW
Serves four to six
2 to 3 tablespoons olive oil for sautéing
1 large yellow or white onion, coarsely chopped
4 large cloves garlic, coarsely chopped
8 to 12 cups Assorted sliced or carved raw vegetables, (i.e. left over crudités) red, yellow, orange, and red bell peppers, carrots, celery, fennel, broccoli, cauliflower, green beans, rutabaga, cucumber, etc.
1 teaspoon za’atar* or more to taste (Middle Eastern Spice Mixture found at www.kalustyans.com)
Sea salt and freshly ground black pepper to taste
3 to 4 pinched red pepper flakes or more to taste
2, 28-ounce cans whole tomatoes, packed in puree, tomatoes partially smashed
About 2 cups vegetable broth or water
1/2 bunch kale, washed and roughly cut (chard or spinach)
Optional toppings:
Freshly grated Parmesan cheese
Garlic Croutons
To prepare:
In a large heavy non-reactive saucepan over moderate heat, coat the bottom with oil. Add onions and sauté until beginning to soften, about four minutes. Add garlic and sauté until aromatic, about one minute. Add raw vegetables beginning with carrots, celery and other root vegetables and ending with smaller or thinner vegetables, stirring often, adding more oil if necessary until all the vegetables are beginning to soften, about seven to ten minutes. Season with salt, pepper, za’atar and red pepper flakes to taste.
Add smashed tomatoes with their juices, stir to blend and bring to a boil. Reduce the heat and simmer, stirring every now and then, adding stock or water if necessary to facilitate the process until all the vegetables are tender and the flavor is developed, about twenty minutes. Add leafy vegetables, cook until wilted, taste and adjust the seasonings.
Can be done ahead and reheated just before serving. Transfer stew to warmed soup bowls, top with sprinkling of freshly grated Parmesan cheese or crunchy garlic croutons and serve at once!
Za’atar: an approximation of the Middle Eastern spice.
1/4 cup sumac
2 tablespoons wild thyme
1 tablespoons roasted sesame seeds
2 tablespoons marjoram
2 tablespoons Greek oregano
1 teaspoon coarse kosher salt
Grind sesame seeds with mortar and pestle, add the remaining ingredients and mix well. Transfer to small glass jar and refrigerate in a dark place. Will keep for up to four months.
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