January 13, 2010

Recipes for the Five Dollar Days of January

One follower suggested I illustrate how we live out of the freezer and the fridge with some recipes that work for us during January. Here is one that we have made twice and provides two meals each.

Roasted Cauliflower with Fennel

Ingredients

1/2 head cauliflower
1 fennel bulb
1 onion
Salt, pepper, olive oil
Marjoram, or other aromatic herb that you have on hand and that works with vegetables (oregano, basil, red pepper, and sage all work)

Directions:

Break or slice cauliflower into florets. In large sautee pan, bring two tablespoons of olive oil to temperature. Sautee cauliflower on all sides until brown. Add salt and pepper to taste while doing so. Transfer entire contents of pan, oil and all, to a roasting pan or casserole dish. Slice fennel bulb into eights. Add two tablespoons of olive oil to pan. Bring to temperature and sautee one side of each piece of fennel, seasoning with salt and pepper to taste. Transfer fennel browned side down (and the oil) to roasting pan (on top of cauliflower). Slice onion into eights and follow the same procedure as fennel. After transferring onion to roasting pan after browning, sprinkle a liberal amount of your herb on top of the entire recipe. Bake in a 350 degree oven for 20-30 minutes or until all vegetables are softened but not mushy. Serve as a tapa, and appetizer, a warm salad, or side.

Optional: Add grated Parmesan cheese to the dish after plating.


The following recipe is often used as a pre-appetizer or appetizer, but we often have it as a side, since it is so rich in fiber and vitamins


Spicy Roasted Garlin Hummus

Ingredients

One can of chick peas, drained and rinsed
Eight garlic cloves
Salt
Olive Oil
1/3 cup lemon juice
cayenne pepper

Wrap garlic loosely in a small package of aluminum foil. Roast in oven or toaster over at 350 degrees until softened but not dried out, about 15 minutes. In a food process, combine chick peas, garlic, salt to taste and lemon juice. Pulse until combined but still chunky. Turn food processor on and dribble olive oil in through the entry slot slowly, watching carefully that the mixture becomes smooth and doughy, but not too wet. You may have to transfer entire mixture to a bowl and finish combining ingredients. Once combined, transfer to air tight container and place in refrigerator for at least two hours. After the time has passed, taste the hummus and correct flavors, adding salt or lemon juice to suit your preference. Before serving, sprinkle cayenne pepper liberally on top of the hummus for a spicy finish.