Roasted Cauliflower Curry Soup

4  tablespoons olive oil
1  onion, chopped
2  garlic cloves, chopped
2  teaspoons finely chopped ginger
4  teaspoons roasted Sri Lankan curry powder (or more to taste)
3  teaspoons cumin seeds, ground
1 cauliflower  head, some chopped small & rest roughly chopped
1  russet potato, peeled and diced
3-4  cups water or stock
Juice of 1/2 lemon
 Salt to taste
 Freshly ground pepper
 Chopped cilantro for garnish

---

1. Mix cauliflower with 2-3 tbsp olive oil, salt, and pepper. Roast cauliflower at 375 degrees for 25-30 minutes. Set aside small pieces to top soup. Cook remainder in the pot with next step.
2. Heat 1 tbsp olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato, water or stock, lemon juice, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
3. Place in blender to purée the soup until very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.

H/T: https://cooking.nytimes.com/recipes/12178-curried-cauliflower-soup

Moroccan Spiced Shrimp & Cauliflower Couscous

1 lb raw deshelled, deveined shrimp
2 tsp paprika
1 tsp ginger
1 tsp cinnamon
1/2 tsp ground cardamom
1/2 tsp ground black pepper
1/2 tsp sea salt

---

1 cauliflower, grated
1/2 cup raw pistachios
1/4 cup diced Medjool dates
1/2 tsp saffron
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1 tsp ginger

1 onion, finely sliced

1 cup brussel sprouts, roasted
1/2 cup couscous
vegetable broth
parsley for garnish

---

Moroccan Spiced Shrimp:

1. In a small bowl, combine paprika, ginger, cinnamon, cardamom, black pepper, and sea salt.
2. Rub the mixture evenly on the shrimp.
3. Heat a grill pan on medium heat and lightly coat with a little olive oil or other fat of choice.
4. Add shrimp and cook for 2 minutes.  Turn and cook, until shrimp is opaque throughout, about 5 minutes total.  
5. Serve shrimp immediately alongside sides of choice.  

Cauliflower Couscous:

1. Roast brussel sprouts. 
2. Cook couscous per directions with saffron and vegetable broth.
3. Saute onions.
4. Mix in cauliflower.
5. Add turmeric, salt, cinnamon, and cumin.
6. After adequately cooked, add pistachios and dates.
7. Serve. 

H/T: https://www.thepaleomom.com/recipe-moroccan-inspired-cauliflower/

Dark Chocolate Coconut Cookies

3/4 cup coconut oil, at room temperature (solid)
1 cup dark brown sugar
1/2 cup coconut sugar or white sugar
2 large eggs
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dark chocolate chunks
1/2 cup instant oats

---

3 oz raw cacao nibs

1/2 oz coconut sugar

1/3 oz coconut oil

---

Dark Chocolate Coconut Cookies:

1. Preheat oven to 375 degrees F convection bake. 
2. Beat the coconut oil and sugars together in a bowl until smooth and creamy, about 5 minutes. Add the eggs one at a time, mixing after each, followed by the vanilla extract.
3. Add in the baking soda and salt. Slowly add in the whole wheat flour. Stir in the chocolate chunks and oats. 
4. Drop by the rounded tablespoon onto the prepared sheet pan. Dough should stick together when rolled into a ball. 
5. Bake until golden brown, about 9 minutes. Let cool on a sheet pan for 5 minutes, then transfer to a wire rack to cool completely. 
6. Cookies will keep in an airtight container at room temperature for several days, if they last that long. Makes approx. 50 cookies.

Dark Chocolate Chunks:

1. Roast raw cacao nibs at 325 degrees for 10-15 minutes. Until they smell like brownies but do not appear burnt. 
2. Blend nibs with coconut oil and sugar in the Nutri-Bullet.
3. Place parchment paper on a baking sheet and lightly coat with coconut oil to prevent sticking.
4. Once melted, pour chocolate onto baking sheet and flatten into a thin sheet with a spatula.
5. Cover and chill at least 4 hours or overnight. 

H/T: http://www.completelydelicious.com/whole-wheat-chocolate-chip-coconut-cookies/
http://ultimatechocolateblog.blogspot.ca/2015/04/bean-to-bar-chocolate-at-home-costa.html

Lemon Chess Pie with Basil Ice Cream

1 whole wheat pie crust or homemade pie crust

1 tbsp. egg white

1/4 c. unsalted butter, melted

2 c. organic cane sugar

4 brown eggs

1 1/4 tbsp whole wheat flour

1 1/4 tbsp. cornmeal

1/4 tsp. salt

1 tbsp. lemon rind (2 lemons)

50 ml (just under 1/4 c.) fresh lemon juice

1/4 c. milk

---

2 cups heavy cream

1 cup whole milk

2/3 c. organic cane sugar

1/8 tsp. fine sea salt

6 large egg yolks

1 c. fresh basil leaves

---

Lemon Chess Pie:

1. Preheat oven to 375 degrees. Brush pie crust with egg white. Cover edges with aluminum foil and place on bottom rack of oven for 10 minutes. Remove and cool. 
2. Mix butter, sugar, eggs, flour, cornmeal, salt, lemon rind, lemon juice, and milk together. Pour into pie crust. Keep edges of crust covered with foil. 
3. Bake for 50 minutes or until browned and internal temperature of pie is 210 degrees. Allow to cool.

Basil Ice Cream:

1. Blend basil leaves and sugar. In a small pot, simmer cream, milk, basil sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. 
2. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. 
3. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). 
4. Strain through a fine-mesh sieve into a bowl. 
5. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. 
6. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

If pie made one day prior, warm in oven at 350 degrees for 10 minutes. Serve with scoop of basil ice cream.

H/T: http://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe.html?_r=1

Pumpkin Bread with Salted Caramel

1 cup pumpkin 

14 tbsp. unsalted butter

1 1/4 c. white sugar

2 eggs

1 3/4 cup flour

3/4 tsp. baking powder

1/2 tsp. ground cloves

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. cinnamon

1/2 tsp salt

1 cup brown sugar (OK to use dark, light, or granulated white)

1/2 cup heavy cream

1/4 tsp. nutmeg

1 tsp. salt

vanilla ice cream (optional)

---

Pumpkin Bread: 

1. Cream butter and sugar in mixing bowl. 
2. Add eggs and beat until fluffy. 
3. Add pumpkin. 
4. Gradually beat in flour, salt, baking powder, and spices. 
5. Put in greased bread pan and bake at 350 degrees for 1 hour. Ovens may vary, so check in 55 minutes. Let cool, then serve.

Salted Caramel Sauce: 

1. Heat sugar over medium heat, stirring constantly. Once sugar melts and turns amber color, add butter. 
2. Stir until butter is melted and mixed in well, 2-3 minutes. 
3. Add cream slowly. Be careful of splatter. Boil for 1 minute then remove from heat. 
4. Add 1 tsp. salt. May add 1/4 tsp. nutmeg. Store leftovers in refrigerator for up to 2 weeks. Heat prior to use.

Slice warm pumpkin bread and place on dish. Top with warm salted caramel sauce and scoop of vanilla ice cream.

H/T: http://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

Black Bean Enchiladas

10 tortillas

30 oz. black beans

10 garlic cloves, chopped

2 onions, chopped

2 red peppers, chopped

1 package portobello mushrooms, chopped

1 tomato, diced

2 garlic cloves, chopped

2 bay leaves

5 1/2 tsp. ground cumin

1 1/2 tsp. paprika

1 green chili, chopped

1/2lb Mexican cheese

10 tomatillos

1 1/2 jalapeño

1/2 lime, juiced

1/2 cup cilantro, chopped

1/4 cup taco sauce (see recipe below)

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. cayenne pepper

1/2 tsp. chili powder

2 tbsp. apple cider vinegar

1 tsp. honey

15 oz. tomatos, chopped

extra virgin olive oil

salt and pepper to taste

---

Black Beans: 

1. Heat olive oil in sauté pan. Add black beans, 2 tsp. ground cumin, 1 tsp. paprika, and salt. 
2. Cook on medium for 10 minutes then set aside.

Vegetable Mix: 

1. Heat olive oil in sauté pan. Add 5 cloves garlic, bay leaves, and 1 onion, sauté. 
2. Add red peppers, tomato, green chili, and mushrooms. Add taco sauce. Cook until soft.

Tomatillo Sauce: 

1. On a baking tray, roast tomatillos, 1 onion, 5 garlic cloves and jalapenos for 15 minutes. 
2. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.
3. Add 2 tsp. cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Taco Sauce: 

1. Mix tomatos, garlic powder, onion powder, cayenne pepper, chili powder, apple cider vinegar, 1/2 tsp. paprika, 1 1/2 tsp. cumin, and honey in a food processor until smooth. Set aside.

Enchiladas: 

1. Change the temperature of the oven to 350 degrees F and begin assembling the dish. 
2. Take a large baking dish and smear the bottom olive oil then with some of the reserved tomatillo salsa. 
3. Now take the flour tortillas and put a scoop of the black beans and a scoop of the vegetable mix on top of the tortilla followed by a sprinkle of the shredded cheese and dollop of taco sauce.
4. Fold the tortilla over the filling and roll like a cigar to enclose it. 
5. Place the tortillas in the baking dish and continue to do the same with all the tortillas. 
6. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and lime.

H/T: http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-with-roasted-tomatillo-chile-salsa-recipe.html?soc=sitesocialpinterest#lightbox-recipe-video&oc=linkback.

Miso Ramen Noodles

5 squares of ramen

1 small bag yellow corn

1 bunch of scallions, chopped

1 sheet nori, cut in 4 strips

1 cup oyster mushrooms

1 dozen shrimp

4 eggs

2 boxes chicken stock or use homemade stock

1 tbsp. ginger, chopped

2 garlic cloves, chopped

1/2 onion, coarsely chopped

2 tbsp. white or yellow miso paste

1 tbsp doenjang or soy sauce

1 tsp crushed red pepper

1 tbsp. dried chili peppers

1 cup dehydrated mushrooms

togarashi

sesame oil

chili oil

salt and pepper to taste

---

Broth: Add stock, onion, garlic, ginger, red pepper, chili pepper, miso paste, doenjang or soy sauce, and dehydrated mushrooms to large stock pot or crock pot and let slow boil for 2-3 hours.
Sous vide the eggs at 63 degrees, the egg will have a slightly runny yolk. This takes approximately 1 hour. Stir-fry the corn and mushrooms in oil and remove from heat. Separately pan fry the shrimp. Chop scallions and set aside. Cook noodles for 1-2 minutes max. Add noodles and broth to bowl. Top with nori, corn, scallions, shrimp, and egg. Finally add togarashi, sesame oil, and chili oil. Serve hot. Serves 4.