I have a confession: I ate cauliflower for the first time on Friday. To be fair, I've only been eating broccoli for a year and a half. Vegetables scare me. To this day I'll only eat them if they're roasted or in a dish and completely warm. I don't believe in savory things being cold. I just don't. I'm weird - go with it.
I've been getting better in the past couple of years when it comes to my eating adventures and eating healthier. Apparently eating better still hasn't improved my immune system, seeing as I'm writing this blog post while not being able to breathe and a persistent cough, but I'm actually learning to enjoy exploring new flavors. It totally doesn't hurt when I make a kick ass dish that my boyfriend proudly proclaims as one of the best meals of his life (and he's old and has eaten many more meals than I have). I'm now a fan of roasted cauliflower when it's tossed in olive oil, cumin, and salt, then roasted with flavorful, and tender chicken and topped with plain yogurt, fresh lemon and herbs. This is the sort of eating I could and totally should get used to. Sheet Pan Chicken Tikka (adapted from Smitten Kitchen) for the chicken:
for the vegetables:
for garnish:
-In a large freezer bag, combine all spices for chicken and yogurt and mix until combined; add chicken to bag and evenly coat with yogurt/spice mixture. Refrigerate for 15 minutes, or overnight. -Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil, and toss cauliflower and potatoes in olive oil, salt, and cumin. -Remove chicken from yogurt mixture and leave excess behind. Make space on the baking sheet for the chicken pieces. Top with slices of red onion. -Bake for 20 minutes, then toss veggies. Return to oven for an additional 10-20 minutes, or until juices in chicken run clear. Top with plain yogurt, lemon wedges, and fresh mint, then serve right out of the pan.
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I'm very impatiently waiting for strawberry season. I'm done with this whole winter thing where everything is dead (ok it's like 80 degrees in Minnesota today, but there aren't any strawberries growing yet so I don't care).
Strawberries and I go way back. They're without a doubt my favorite fruit and one of my favorite things to shove in my face. I distinctly remember one 4th of July when I was 8 or 9 years old; I ate so many strawberries at my grandma's house that I ended up getting sick to my stomach right around fireworks time. To this day, I still believe those stomach pains were totally worth it. Why would I deny myself fresh strawberries, strawberry shortcake, and strawberry Jell-O? I just wouldn't. That's the point. I've made a strawberry pie on my blog before, but this one is better. Sherry, or Kitchen Dilettante introduced me to this wonderful pie when my family visited her, her husband Mike, and their super cool dog Lukas last April. I was sold. I finally got around to making this pie for Easter. I ended up eating a piece of it for breakfast the next day. I have no damn shame, and neither should you. Strawberry Pie from Kitchen Dilettante yields 1 9-inch pie Ingredients for pie:
for whipped cream:
-Mix strawberries, sugar, and cornstarch together in a saucepan. Add water and boil; cook until mixture thickens. -Remove from heat and mix in gelatin. Pour in pie shell and refrigerate for 3-4 hours or until chilled and congealed. -In a mixer whip cream, sugar, and vanilla until stiff peaks form. Top pie with whipped cream and strawberry slices if desired. Enjoy, peeps! |
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August 2019
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