Tag Archives: #vegetable

Gochujang Chili Cheese Cauliflower Recipe

Leave a reply

This came to extra delicious……I mean FORKING delicious. My husband snacked on it while I was walking a dog….He NEVER snacks on a vegetable. He said that it smelled so good he wanted to try it. Then he asked me what this was…….This was today’s version of a roasted cauliflower. I made a delicious sauce that got roasted onto the cauliflower. The same sauce can be used on other things like chicken. I think one of the reasons why it came out so delicious was because I used some of my home made brine from my pickled jalapeños. Another fine ingredient was my garlic confit……Incase you don’t know…garlic is more delicious when you make it confit style..It’s never harsh or too garlicky. The third reason why it’s delicious because I used an actual Asian Gochujang from an Asian Market. Gochujang from my local grocery store just isn’t comparable. Yours will taste different if you use different ingredients. Serving size may differ.

Ingredients for around 4 servings

1. head cauliflower – cut into florets

4 oz gochujang – preferably purchased from an Asian Market (home made would even be better)

1 Tablespoon cornstarch

1 Tablespoon dark brown sugar

1 teaspoon cumin

1 teaspoon coriander

2 Tablespoons chilies in adobo (I used around 1 1/2 peppers minced with some of the sauce)

3 Tablespoons canola oil

2 Tablespoons pickled jalapeño brine (preferably from home made pickled jalapeños)

1 Tablespoon tomato paste

1 Tablespoon garlic confit (a substitute would be a few garlic cloves (maybe 4) ground to paste)

sea salt to taste

ground black pepper to taste

1/2 cup cotija cheese

non stick spray

Instructions

Set oven to 500 degrees F and have a middle rack ready to use.

Spray baking sheet with non stick spray.

In a large mixing bowl add the gochujang, corn starch, sugar, cumin, coriander, chipotle in adobo, oil, jalapeño brine, tomato paste and garlic confit. Mix well. Add the cauliflower florets and keep mixing till the sauce is distributed well over the cauliflower. Space florets on baking sheet and leave in oven till cooked threw and slightly charred. Timing will differ. (Mine took 23 minutes)

When done add fresh crushed sea salt and pepper to taste. Top with shredded cotija cheese.

You might want to garnish with normal nacho type toppings like cilantro, scallions, pickled red onions, sour cream, lime wedges.

Enjoy!

Gochujamg Chili Cheese Cauliflower
The Forking Truth

Turmeric Black Mustard Seed and Curry Leaf Roasted Carrots Recipe

1 Reply

I had some curry leaves that I got from Asiana Market and some beautiful rainbow carrots from Trader Joes. Turmeric always goes with curry leaves and most recipes with turmeric and curry leaves usually will have something like mustard seeds in it so this is how this recipe came to be. My idea of serving size might differ from your idea of serving size. This makes around 6 side servings.

Ingredients for around 6 servings

2 pounds carrots (peel if not organic) (I rough cut mine but you can cut in any shape that you like)

3 Tablespoons extra virgin olive oil ( I didn’t measure but guesstimated. I sprayed the carrots very heavy with oil)

1/2 teaspoon turmeric

2 teaspoons black mustard seeds

handful of curry leaves

crushed sea salt to taste

fresh ground black pepper to taste

4 Tablespoons water

Directions

Set oven to 350 degrees F.

The carrots go in a single layer on a baking sheet that has edges. Spray the carrots well with olive oil. Sprinkle the carrots with turmeric, mustard seeds and curry leaves. Add 4 Tablespoons of water on the baking sheet to help cook the carrots.

Cook carrots till they are fork tender. Timing will differ depending on how you cut the carrots. My carrots were large and I cut them big so mine took 40 minutes.

Turmeric Black Mustard Seed and Curry Leaf Roasted Carrots

Enjoy!

The Forking Truth

Roasted Cabbage and Yellow Squash with Date Dijon Vinaigrette and Spiced Walnuts

Leave a reply

Lately I love roasted Cabbage. It gets so sweet and delicious with charred ends. I’ve only recently discovered that roasted cabbage pairs very well with different squashes. They both turn sweet but the cabbage adds that texture that makes the vegetables better together. Instead of just adding butter for just oil to the vegetables a date dijon vinaigrette is more interesting and a few spiced walnuts just kicks the dish up another notch. These vegetables are very easy to prepare. I just threw them in a high oven and pulled them out when done. The walnuts only take 5 minutes in a low oven.

This makes around 6 servings

1 lb yellow squash or chayote squash (zucchini gets too soggy) – ends removed and cut in chunks

1 small cabbage – core removed and cut in either 8ths or 10ths (start by cutting it in quarter wedges and then cut those wedges in half….you want small wedges

1 large bell pepper – core and seeds removed – rough large dice

1 large onion – skin removed – rough large dice

1/4 cup extra virgin olive oil (this I didn’t measure because I sprayed the vegetables lightly with the oil…I think I might have used less)

fresh ground sea salt to taste but slightly less than

fresh ground black pepper to taste but slightly less

1 teaspoon shallot – minced

1 Tablespoon date syrup (preferably McClendon’s select)

1 Tablespoon + 1 1/2 teaspoon apple cider vinegar

1 Tablespoon extra virgin olive oil

1 teaspoon dijon (preferably Amora Brand)

1/2 teaspoon grain mustard (preferably Old Style Maille Brand)

1/2 cup walnuts

teaspoon olive oil

1 Tablespoon sugar

big pinch course sea salt

Aleppo pepper to taste (around three shakes)

Directions

Set the oven to 300 degrees F.

In a small mixing bowl add the walnuts, teaspoon olive oil, sugar and salt. Mix well and spread out on baking sheet. This will be done in 5 minutes. Take out and set to the side.

Set oven to 450 degrees F.

On baking sheets spread out in a single layer the squash, cabbage, bell pepper and onion. Spray them lightly with olive oil. The vegetables go in middle and lower racks of the oven. Timing WILL DIFFER but in my oven the squash were done in 20 minutes, peppers were done on 20 minutes, onions were done around 30 minutes and the cabbage was done in 45 minutes. When the vegetables are done sprinkle them very lightly with salt and pepper.

While the vegetables are roasting make the vinaigrette.

In a small mixing bowl add the shallots, date syrup, vinegar, mustards and one tablespoon of olive oil. Mix well. (this is FORKING Delicious…you will make this again)

Serve vegetables with date dijon vinaigrette and spiced walnuts.

Roasted Cabbage & Squash with Date Dijon Vinaigrette and Spiced Walnuts

A really nice vegetable side dish…great for holidays!

The Forking Truth

White Cheddar Horseradish Mashed Cauliflower Recipe

Leave a reply

I didn’t have any potatoes at home so I used a very small head of Cauliflower to make White Cheddar Horseradish Mashed Cauliflower. I also happen to get these horseradish granules that I wanted to try out and wow they taste great. I find that horseradish can be tricky to work with at times because it doesn’t keep at all. It doesn’t heat well. It doesn’t freeze well either. It doesn’t matter…. fresh or jarred it just loses it’s flavor or turns sweet. Anyways- it came out tasting right. You can use whatever kind of horseradish you have…but at the moment I’m liking the horseradish granules. This recipe makes around three servings.

Ingredients for around three servings

1 small head cauliflower (mine weighed only a pound) – Trimmed and cut into small florets

2 Tablespoons cream cheese ( preferably a quality brand like Arla that doesn’t contain stabilizes and preservatives)

4 oz white cheddar – shredded (I like the Costal Brand from Costco)

2 teaspoons horseradish granules (I bought from The Great American Spice Company) or use any kind of horseradish to taste

good pinch ground white pepper (I don’t think any salt is needed because Costal cheese is salty)

Directions

Get a pot of water on to boil and top it with a mesh strainer or steam basket. Add the cauliflower then cover loosely with foil. Steam until the cauliflower is fork tender. Empty the pot and add the cauliflower and cream cheese. Use a stick blender and blend till smooth. Add the cheese, horseradish and pepper and blend again till mixed well. Serve right away. It’s not necessary but a few fresh chives or a little bit of fresh dill will go well here.

White Cheddar Horseradish Mashed Cauliflower

Enjoy!

The Forking Truth

Asian Inspired Cucumber Salad Recipe

Leave a reply
Asian Inspired Cucumber Salad

Here’s a cucumber salad that’s different. the cucumbers were spiral cut and then salt and sugar was added so the liquid would release. It taste like refreshing Thai flavored and the salad gets finished with roasted peanuts, sweetened shredded coconut and a few Thai Basil leaves. You only make this salad if you are really loaded up with cucumber because 5 pounds of cucumber shrunk down to only 6 servings.

Ingredients for around 6 servings

5 lbs of cucumber – preferably English – spiral cut and chopped like once in half or sliced very thin on mandolin

1 Tablespoon course sea salt

1 Tablespoon sugar

1 medium white onion – sliced very thin on mandolin

2 stalks lemongrass – peel hard layer off and microplane… you really only use the white end about three inches

1 jalapeño – microplane or fine chop

2 garlic cloves – microplane or ground to paste

1 Tablespoon fresh ginger – grated

4 Tablespoons coconut milk

2 Tablespoons rice wine vinegar

1/2 teaspoon sesame oil

1 Tablespoon soy sauce

1/2 cup Thai Basil – torn or chopped

12 Tablespoons roasted peanuts (2 Tablespoons for each serving)

12 Tablespoons shredded coconut (toasted and sweetened) (2 Tablespoons for each serving)

Directions

The spiral cut or thinly sliced cucumber go in a very large bowl with the salt and sugar and mix well. It needs to sit on a counter for a 1/2 hour. Lots of water needs to be drained after a half hour.

Add the sliced onion and mix well. Set to the side.

In a small bowl mix together the lemongrass, jalapeño, garlic, ginger, coconut milk, vinegar, oil and soy sauce and mix well.

By now the cucumbers will need to be drained again so drain them again. Now mix in small bowl mixture to cucumbers.

To serve top with roasted peanuts, toasted coconut and fresh Thai Basil leaves.

Asian Inspired Cucumber Salad
The Forking Truth