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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.

Peanut Butter Blossoms

13 Dec

The Christmas cookie baking bender continues– there is enough dough in my freezer to feed every mall Santa in America with a few dozen left over for the elves. ‘Tis the season for a diabetic coma.

Somehow, MamaKef’s famous peanut butter blossom cookies have never made it to this hallowed collection of HTML code–major oversight on my part. They’re everything a cookie should be: quick, easy, and insanely scrumptious. And if you’re really lucky, your mom will hunt down a special tray so you can cook the whole 4-dozen-cookie batch in one go, too.

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My brain is still fried from studying, so I’m not going to even try for anything witty–just make the damn cookies.

Paulatimi’s Peanut Butter Blossoms

Ingredients

  • 1/2 c butter, softened
  • 1/2 c sugar
  • 1/2 c packed brown sugar
  • 1 egg
  • 1/2 c creamy peanut butter
  • 1/2 tsp vanilla
  • 1.25 c all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 48 mini Reese’s UNWRAPPED, and preferably chilled in fridge
  • a mini muffin tray

Assembly

  1. Using a standing or electric mixer, combine butter, sugars, egg, peanut butter, and vanilla until smooth.
  2. In a separate bowl, combine flour, baking soda, and salt. Add flour mixture to the peanut butter mixture and beat until just combined. Cover and chill for 20-30 minutes, or until dough is easily rolled into balls.
  3. Preheat oven to 375F. While the dough is chilling, unwrap Reese’s and return to fridge. Lightly grease your mini muffin tray.
  4. Roll dough into small balls– our recipe says “about the size of a walnut,” but that means nothing to me… I’d say you want about 3/4 TBS, just under what you’d use for a drop cookie. Place one ball in each muffin tray. Bake for 8 minutes.
  5. Immediately upon removing cookies from oven, gently press one Reese’s into the center of each cookie. Cool in pan for 15-20 minutes, then use a fork to gently remove from tray and cool on a cooling rack until chocolate is dry.

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.

Skillet Sensation #2: Lemon Almond Cake

15 Jun

A one-bowl treat cooked in a pan? The New York Times gets crazier and crazier by the day. I’d cook on my hands if Mark Bittman said it would result in a better meal on my table, but he really goes off the deep end in the video associated with this recipe when he resists calling this a tart, and suggests instead that we call this an almond fritatta. I’m not quite ready to go there. The lemon is refreshing, it’s not too sweet but not savory either, and it has a bunch of protein from the eggs and the almonds…so I’ll just go ahead and call it a recovery cake, then. Eat that, Bittman.

I made mine without the powdered sugar, so it didn’t look so hot– here’s the beautiful work of the NYT to show you what yours could look like if you’re as good at life as they are:

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Ingredients

  • 4 eggs
  • ½ to ¾sugar (I used 1/2 c of coconut palm sugar)
  • pinch of salt
  • ½ground almonds
  • ½cream
  • ½sliced almonds, more for garnish
  • 1 lemon, zest and juice
  • 2 TBS butter
  • powdered sugar, for garnish

Assembly

  1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
  2. Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
  3. When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.
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