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Rosemary Cauliflower Mash- A New Favorite

12 Jan

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At our staff end-of-year party, a coworker made the best thing ever: a cauliflower mash with the taste of stuffing and the texture of mashed potatoes. It is as easy as roasting two heads of cauliflower and whirling it with some other delicious ingredients in a food processor. For the love of all things holy, go whip this up for your next meal.

Rosemary Cauliflower Mash

Ingredients

  • 6.5 TBS olive oil
  • 2 heads of cauliflower, chopped
  • 1 onion, chopped
  • salt, to taste
  • pepper, to taste
  • 3 sprigs rosemary
  • 1 head garlic
  • about 1/4 c whole milk or half and half
  • half stick of butter
  • ancho chili powder (optional)

Assembly

  1. Preheat oven to 400F. Toss cauliflower in 4-5 TBS olive oil and season with salt and pepper to taste. Slice the head of garlic across the top so all the cloves are exposed. Pour 1 tablespoon of olive oil over the garlic and wrap loosely in tinfoil. Roast the cauliflower until tender and garlic until fragrant and soft, about 40 minutes. While those roast, saute the onion with the remaining olive oil until soft and fragrant.
  2. Place the roasted cauliflower in food processor. Squeeze out the roasted garlic cloves into the food processor. Add remaining ingredients and grind to desired texture, adding milk if necessary.

Roasted Root Vegetables in Fall Curry

5 Oct

Usually I try to hold out one week more before calling it quits on summer, but even I have to face facts when it’s already dark out by 7:15pm. Today’s recipe is a perfect entrance into autumn, and you won’t waste any of summer’s last precious light making it– it’s as easy as chop, roast, sauce. Oh, and it comes to us from the good folks behind the Whole 30, so it’s vegan, gluten free, sugar free, full of healthy fat, and just all around awesome.

That’s all I have to say about that– one of these days I’ll miss summer enough to recap our trips to Athens, Prague, New Orleans, Charleston, and WVa.  For today, just enjoy the curried veggies!

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Roasted Root Vegetables in Fall Curry

Ingredients

  • 4 TBS olive oil
  • 1 cup potatoes (sweet or regular), peeled and chopped
  • 1 c rutabagas, peeled and chopped
  • 3/4 c turnips, peeled and chopped
  • 3/4 c parsnips, peeled and chopped
  • 3/4 c carrots, peeled and chopped
  • 1 TBS olive oil
  • 1/2 onion, diced
  • 1.5 tsp ginger, grated or diced
  • 1 clove garlic, grated or diced
  • 2-3 tsp curry powder, to taste
  • 500 mL full fat coconut milk
  • zest and juice of 1 lime
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Assembly

  1. Preheat oven to 400F. Toss vegetables in 4 TBS olive oil. Spread oil-covered veggies in a single layer, using one or two cookie sheets as needed. Roast for 30-40 minutes, or until veggies are tender and lightly browned.
  2. While they roast, put remaining 1 TBS olive oil in saute pan over med-high heat on stove. Add onion and garlic and cook until fragrant, 2-3 minutes. Add the ginger and cook for another minute. Add curry powder, stir well, then add coconut milk. Reduce the mixture to simmer for 8-10 minutes (do not boil). Once nice and thick, remove from heat and season with lime zest and juice.
  3. Top the veggies with the curry sauce and enjoy!

The Best Ice Cream I’ve Ever Made (Or: Why Your College Roommate is the Best Person To Keep in Your Life Forever)

25 Aug

Sometimes you gotta let the world know: something INSANE just came out of your kitchen. So, here I am telling you- this ice cream is gonna change the whole game. And I’m not talking about a pickup soccer match cut short for rain– this ice cream is a game-changer on the level of an epic Cricket battle that has gone into days-long overtime. That’s how good it is. OH- and it’s vegan, refined-sugar-free, and off-the-charts easy to make.

You already know- SO not my picture. Thanks to the Tasting Table for this recipe and picture!

But before we get to that, a word from our sponsors. As I’ve written about before, QueijoKef and I spend a lot of time texting/emailing/’graming each other delicious things we’d like to cook or eat. It’s just one of the reasons she is so great (see also: our quick trip to Miamithe epic bike ride inspired by our friendship’s soundtrack, the gnocchi we both die for, and her signature non-dairy creamy sauce). She has an excellent track record of picking awesome recipes (this matcha gingerbread cookie is a fan favorite), so when she sent me this turmeric-cardamom-coconut milk ice cream, I knew she was on a mission to keep her streak alive.

This ice cream has a seriously complex flavor profile (how’s that for food blogger lingo?) that is somewhere between sweet and savory. In another life when I never have to go to school again, I would make grainless graham crackers, slather this ice cream between ’em for an ice cream sandwich, and make my millions selling them on Georgia Ave. A girl can dream.

I followed this recipe exactly, and you should all go over there to give credit where it’s due and support The Tasting Table with all the clicks you can muster. Because I love this recipe so much and would be devastated if it ever went away, I am reproducing it here for posterity (because if Cooking Up Kefi can outlast Gawker, clearly I’ll be here long after The Tasting Table is gone).

Golden Milk Vegan Ice Cream from The Tasting Table

Ingredients

  • 3 c coconut milk
  • ½ c cream of coconut (here on amazon)
  • One 1-inch piece ginger, grated
  • ¼ c honey
  • 2 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp kosher salt
  • ¼ tsp ground cardamom
  • ¼ tsp freshly ground black pepper
  • 1 vanilla bean, seeds scraped (I used 1-1.5 tsp vanilla extract)
  • Chopped candied ginger, for garnish (optional)

Assembly

1. In a medium saucepan, whisk together all the ingredients, minus the candied ginger, and bring to a simmer over medium heat. Let cool completely, then refrigerate overnight. Make sure you freeze the bowl of an ice cream maker during this time.

2. The next day, strain the base into the bowl of the ice cream maker and churn according to the manufacturer’s directions. Scrape into a shallow dish and freeze for at least 4 hours. Scoop the ice cream into bowls and drizzle with honey. Garnish with chopped candied ginger, then serve.

Weekend Overachieving: Coconut Curry Chicken and a Record Run

8 Aug

It’s been a minute since I’ve had a happy surprise on the running front, and even longer since I made my dear husband something nutritious that he would also call delicious. Great news-I did both this weekend!

Let’s start with running- I have been doing my long runs with the Arlington Road Runners Club for the past couple of Saturdays, and it has been just the kick in the pants I need to remember that the hole is not actually that deep.

I had 90 minutes planned for the run, which probably would have been about 10 miles in the stank heat and humidity that Saturday showed up with. Around mile 6, Courtney pointed out that it was time to either take an uber home or make the decision to run the rest of the route with her… the rest of the route being ANOTHER TEN miles. Previous to that morning, the longest I had ever run was 13.5 miles, but I was feeling great and thought to myself, “Let’s see what the ol’ girl can do” (and that’s a direct quote–things have been weird in Kef-landia lately).

Long (run) story short- I finished the route, very much thanks to the AWESOME ARRC volunteers who set up life-changing water stops at miles 7 and 11 and Courtney for being the world’s BEST run-buddy-cheerleader. I’ve been living in a world where I didn’t believe I could ever run that far and, lo and behold, I did it without even planning to. How do you like them apples?

Annoyingly, I forgot to turn my watch back on after a water fountain break and missed some mileage on my watch. Whatever.

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Anyway, I worked and napped and ate and Hoodwinked with SummitKef for the rest of Saturday. I woke up on Sunday ready to kick more ass. I cooked a week’s worth of food in 3 hours, a nice reversal of my usual Sunday routine, which is to eat a week’s worth of food in 3 hours.

This curry chicken took ~20 to put together, made enough for him to eat all week, and got big thumbs up from MrKef. It is based off a Whole30 recipe, but I had to punch up the spice for my audience.

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Coconut Curry Chicken

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 medium potatoes, rinsed and chopped (sweet potatoes if you’d like!)
  • 3 TBS olive oil
  • 1/2 onion, diced
  • 3 cloves garlic
  • 1 TBS curry powder
  • 1-2 TBS hot sauce of your choice
  • 1/2 can diced tomatoes, fire roasted
  • 1/3 c coconut milk
  • 1 tsp salt
  • black pepper, to taste
  • 1 lime, sliced

Assembly

  1. Preheat oven to 400F. Heat olive oil in a saute pan over med-high heat. Add onion and cook until soft, 2-3 minutes. Add garlic and cook until fragrant, 1-2 minutes. Add curry powder and cook another 30 seconds. Add tomatoes and hot sauce. Stir well, and simmer until thickened, about 5 minutes.
  2. Transfer contents of pan into blender or food processor. Puree until smooth. Add salt, pepper, and coconut milk and blend again.
  3. Arrange chicken and potatoes in a casserole dish, Pyrex pan, or any high-rimmed oven-safe dish. Pour the curry sauce over the chicken and potatoes, and distribute so everything is covered. Bake for 30-40 minutes, or until chicken is no longer pink and juices run clear.

‘Pouzi Pizza

12 Jul


My love for watermelon runs deep- MamaKef has been known to stare into a fridge with three full melons and lament that there won’t be enough for the whole weekend once I get home. So ChampagneOnlyKef knew exactly what she was doing when she rolled up to the 4th of July ‘Ganza with an innovative watermelon dessert.

This ‘pouzi pizza (watermelon=karpouzi in Greek) is delicious and full of dairy decadence. I love the combo of sweet ricotta cheese and mint, and the cold watermelon base makes you forget you’re eating a Heart Attack flavored dessert. Many thanks to ChampagneOnlyKef for bringing this guy into the repertoire!

‘Pouzi Pizza

Ingredients

  • 1/2 c ricotta
  • 1/4 c cream cheese
  • 1 TBS honey
  • 1/2 tsp vanilla
  • Watermelon
  • Berries, for garnish
  • Fresh mint, for garnish

Assembly

  1. Slice watermelon longitudinally.
  2. Mix together cheeses, honey, and vanilla until well combined. Spread over watermelon rounds.
  3. Cut covered rounds into “slices.” Garnish with mint and berries. Chill before serving.

Strange But True: Stuffed Onions

9 Mar

I have been worshiping at the altar of Ottolenghi for the past week–so get prepared for some amazing “I-didn’t-know-veggies-could-do-that” dishes this week. Prior to reading this recipe, I had no idea onions could be stuffed–turns out that they can and they absolutely should be. This recipe rates high on all the important metrics: it’s easy, doesn’t require any special equipment, and is quick to clean up. Plus, it’s friggin’ delicious. Mr. Ottolenghi’s looked better than mine, but if there’s one truism in the world, it’s this: anything I can do Yotam can do better.

photo 2(1)For more Ottolenghi love, check out:

Stuffed Onions

Ingredients

  • 2.25 c veggie stock
  • 1.5 c white wine
  • 4 large white onions
  • 3 small tomatoes
  • 2.6 c fresh bread crumbs (I used a mixture of cornmeal and almond meal because that’s what I had handy)
  • 3.25 oz feta
  • 1.3 c parsley, finely chopped and loosely packed
  • 3 TBS olive oil
  • 2 garlic cloves, crushed
  • 3 green onions, diced
  • 3/4 tsp salt
  • black pepper, to taste
  • tomato sauce (optional)
  • additional 1/3 c feta (optional)

Assembly

1. Preheat the oven to 350F. Lightly grease or butter a deep baking dish (I used one pyrex and one cake pan and it didn’t seem to matter whether it was glass or metal).

2. Combine stock and wine in a medium saucepan and bring to boil, then reduce to a simmer. While you’re waiting, trim the top and bottom of the onion, peel them, and cut them in half once. Gently remove the core so you have the outermost three or four layers intact but the middle hollowed out. Carefully separate the layers from each other and cook in the simmering stock for 3-4 minutes, or until just tender. Drain well and cool slightly. Keep the stock.

3. Grate the tomatoes with a cheese grater or big zester, and discard the tomato skin. COmbine in a large bowl the tomatoes, breadcrumbs (or whatever meal you’re using), feta, parsley, olive oil, garlic, green onions, salt, and pepper.

4. Fill each onion layer with stuffing-you will probably use about one heaping TBS or so for each). Roll the onion together so the result looks like a big fat cigar. Place the onions seam-side down in the pre-greased dish and pour just enough stock in the dish so that the bottom is covered–1/3 of a cup or so. Bake for 45-50 minutes, or until onions are soft and lightly browned, adding more stock if it dries up before cooking completes. If desired, pour a thin layer of the tomato sauce of your choice and sprinkle feta over the onions when they have about 5 minutes to go. Serve warm. These are even better warmed the next day!

The Only Way I’m Eating Brussels Sprouts Right Now

2 Mar

Busy week ahead, Keftanis. No time for cooking? No problem. Whip these brussels sprouts up in 10 minutes or less.

best sauce for brussels sprouts

Maple Dijon Brussels Sprouts

Ingredients

  • 1 bag shredded brussels sprouts from Trader Joes (or chop up 3-4 c yourself, but then don’t blame me when it takes more than 5 minutes!)
  • 1 TSP olive oil
  • juice of 1 lemon
  • 2-4 TBS dijon mustard (depending on taste and kick)
  • 1-2 TBS maple syrup

Assembly

1. Heat oil in saute pan. Throw in brussels sprouts and let ’em cook to your desired level of blackened. I like them particularly crispy so would leave them for 5-7 minutes on medium. Stir occasionally.

2. Mix together lemon juice and 2 TBS of mustard. Add maple syrup to taste and titrate until you get the mustardy kick/maple sweet that you desire. I like 3 heaping TBS mustard to 1 TBS maple syrup–but it will depend on your mustard and taste. Mix sauce into cooked sprouts and enjoy!

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