Category Archives: Recipe ReDux

Recipe ReDux: Buffalo Cauliflower Tacos with Avocado Crema Sauce

This month’s Recipe ReDux just happens to fall on Tuesday so….Happy Taco Tuesday everyone!

This is actually a taco idea that I’ve been wanting to try for a while. Mostly because I really enjoyed the buffalo cauliflower tacos that I had a little while ago at Bar BomBon. But in general, I’ve been wanting to play around with spicy cauliflower and cooling avocado, and putting it together in a healthy twist on a taco seemed like the perfect idea!

These tacos are colorful, spicy, crunchy, just a little sweet, and entirely delicious. Invite some friends over, mix up a batch of margaritas, and have yourself a taco party.

How are you celebrating Taco Tuesday?

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The Recipe ReDux: Homemade Marinara Sauce

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Happy summer, everyone! Are you gorging yourself on all the fresh fruits, veggies, and herbs you can stand? I know I am. Summer produce is the best produce, by far.

The Recipe ReDux agrees! This month’s theme is Get your fruits and veggies in shape! While the theme encourages spiralizing and cookie cutters, I went with a slightly less defined shape for my veggies. I took my favorite marinara sauce recipe and adapted it to the bounty of fresh tomatoes popping up in local farmers markets.

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My marinara sauce recipe, which I have definitely used on the site before, features a key surprise ingredient; cinnamon. It’s one of those flavors that just elevates the whole sauce to something completely different and delicious.

To account for fresh tomatoes (rather than my usual canned), I addes the extra step of first roasting the tomatoes then preceding with the recipe as usual. Roasting for 2 hours helps heighten the flavor of the tomatoes while allowing the extra liquid to cookoff. I should note that I did not bother seeding or peeling my tomatoes. I put the sauce through a quick run in the food processor to break it down a little, but overall I kept my sauce fairly chunky. If you want a smoother sauce, I recommend either blending it down or using a food mill to both puree the tomatoes and to remove any skin and seeds. Either way, I do recommend roasting them with every part of the tomato involved so that you don’t lose any of the delicious flavor.

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What fruits and veggies are you eating this summer?

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The Recipe ReDux: Mushroom Lentil Salad

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The weather might have only cooperated for a few days so far, but summer is definitely on its way! In honor of the (very slowly) changing weather, this month’s Recipe ReDux theme Small Plates for Sunny Days. This immediately made me think of light food, perfect for eating outside on the patio or in the park for a picnic.

I’ve been playing around with the idea of a lentil mushroom salad for a while now, and for some reason it always makes me think of picnics. This salad is a breeze to throw together, tastes great either cold or room temperature, and travels well to the park. The lemony dressing makes it bright while the red pepper flakes give it just a hint of a spice. This is a great starter to a meal, or if you want to make it a little heartier, serve it to fewer people, add some avocado, and call it the main dish.

What small plates are you making for your sunny days?

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Recipe ReDux: Kale Chips

This month’s Recipe ReDux is all about simple recipes. In fact, we’re limited to just 7 ingredients (or less)! I have to admit, when I first read that, my mind drew a complete blank. My simple recipes tend to be simple in the sense that you don’t transform the ingredients much, but I usually up the flavor profile by loading up on the herbs and spices. Unfortunately, that usually means my ingredient list is longer than 7 things.

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I was walking around in Reading Terminal Market the other day when I spotted a particularly stunning bunch of kale, and inspiration struck. Obviously I should make kale chips for Recipe ReDux! Kale chips are one of my favorite healthy snacks. I can eat about a pound of kale in this form. This chips are baked in the oven to crispy deliciousness and can be flavored however you want. At their simplest, kale chips require only 3 ingredients; kale, olive oil, and salt. I usually dress is up a bit with at least some garlic powder, or you can go all out with whatever spice mix you prefer.

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This chips are the delicate kind of crispy that almost melts in your mouth but still has the most delightful texture. The kale turns into a mechanism for whatever flavor you topped it with, meaning that even kale haters will love these bad boys with the right spicing. The only trick is not to eat all of the chips before you finish.

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Recipe ReDux: Horseradish Cream Sauce

Happy New Year, everyone! I hope your 2015 ended on a high note and that this year has so far brought nothing but joy, happiness, and of course, delicious food. I’m kicking the year off with this month’s Recipe Redux, and the theme is: A New Ingredient for the New Year. As usual, I had to think about which ingredient to choose from the mile long list of ingredients I want to try. Ultimately, I settled on an ingredient that is not technically new to me, but one I’ve never actually worked with despite eating it my whole life. What is this mystical ingredient? Horseradish.

Let me start out by saying that for most of my life, horseradish meant either Passover or gefilte fish (neither of which are particularly great associations for me), and I always imagined horseradish as the stuff that comes in jars, either a weird off-white, very blah color, or else mixed with beets to make an almost neon purplish-pink. Needless to say, I was fairly unimpressed with horseradish. It wasn’t until college that I discovered cheddar cheese with horseradish in it. Total game changer. My entire life suddenly seemed so dull and empty before that moment. I was soon stuffing the horseradish cheddar into everything I could think of, and when I went back to the store for a refill, I almost cried in disappointment to see that they had sold out.

From that point on, I slowly, very slowly, started incorporating horseradish into my life. It really wasn’t until this past year that I officially declared a love for this most bitter root. This love became a full blown obsession the other week when I went to Vedge for dinner and ordered the Dutch Caramel Apple for dessert. Among other components, this dish featured a sweet, creamy sauce that was clearly dessert, but also very clearly made with horseradish. I’m fairly convinced the Vedge uses voodoo magic in most of their dishes because there is simply no other explanation for how good their food is. This dessert is definitely on the voodoo list.

So I finally decided to try some horseradish in the kitchen. Inspired by a plate from Abe Fisher, I decided to pair it with my homemade baked beet chips after I found some particularly beautiful looking yellow beets at the store. As I learned from the jars of horseradish sauce I grew up with, horseradish and beets are just made for each other. This sauce gets its creaminess from soaked cashews and maintains that distinct horseradish bite without making you want to cry (which will happen if you try to grate this stuff by hand). I imagine it would be great on fish (especially of the gefilte variety), and I plan on spending the rest of my week finding out what else it tastes good with.

What new ingredient do you want to try out this year?

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