A Crunchy Healthy Cauliflower

One of my favorite recipes is my Mom's fried cauliflower. This was always a treat because of the earthy sweet taste of the florets and that delectable fried crunch, thanks to the breadcrumbs. Unfortunately all that frying and the veggie's gas inducing qualities usually made for a pretty wild ride afterwards. I decided to try the air fry method  with my new favorite appliance - my Power Air Fryer.

I found a recipe on line that I adapted to what I had in the kitchen, I used a medium sized cauliflower from Stop & Shop's organic Nature's Way. You don;t have to parboil it but it does help in creating a tender middle in the florets. It also makes it easier to pull apart.

Parboiling just takes five minutes .Boil water and put stripped cauliflower in the water.

After, to stop it from overcooking, plunge into an ice bath.

I added  two ice trays worth of ice cubes to "shock" the cauliflower. This stops it from cooking more from the residual heat.

Now it's onto breading. I used a recipe from The Foodie Eats site./It's half a cup of water,1/2 cup of almond milk and 1/3 cup flour. I added two and a half teaspoons of Pereg's savory halwaij spice mix. 

This is a traditional Yemeni spice that will be competing with the already trendy za'atar spice mix.

The floret looked a bit anemic so I decided to do a double dip. First a dip in the wet batter then dredging in a mix of halaij, flour , salt and pepper.

 

As you can see, it's a messy,messy job. Be prepared to get your fingers batter dipped too.

Now for air frying.

Set it at 350 F

For fifteen minutes.

This is the finished product. It's not as good with as my Mom's breaded and fried version. Thanks to the halaij it had an Indian curry vibe . The spice contains turmeric which gave the florets that nice golden glow. It had the sufficient crunch. I would make it a bit differently - possibly with onion powder and definitely more salt and pepper. The next time will be with panko crumbs.The most noticeable change is that I didn't have any stomach problems afterwards. 

If you want a healthier fried cauliflower, this is the  recipe for you. You can add a dipping sauce or just eat the florets plain.It's a different spin on my family's classic.

A Trio Of New Spices

Trying new spices are always fun. One of my favorite spice companies Pereg has come out with a trio of new ones. They're interesting and can be used in a variety of ways.

One of my favorites is their Everything But The  Bagel mix of sesame and poppy seeds, onions garlic , salt and pepper.Imagine if you can just eat the top of the everything bagel. I actually put a few sprinkles on a pretzel bagel .

It was like eating an everything bagel. I plan on making rolls with the tops dipped in it sometime mid week. (which will be posted with step by step instructions).

The next two spices are variations of hawaij ,a Yemeni  spice that has two variations.One is savory and made with cumin, tumeric,coriander, black pepper, cardamon and cloves. it can be used in soups and  rubs. I decided to go a different route - I used it to spice up my batter for cauliflower.

It is a regular vegan batter-made with just almond milk, water and flour. I add two and a half teaspoons full of the savory hawaij. 

This is the finished product. They were double dipped between dredgings to produce and cooked in my air fryer (there will be a whole how to on Monday) at 350 F for fifteen minutes. The taste had an Indian vibe thanks to the turmeric . They were tasty and I plan on using the savory hawaij in minestrones and maybe on potatoes and onion too.

Then there is the sweet hawaij.

This is a blend of ginger,cinnamon, cloves and cardamon. I mixed it with Kava coffee , sugar (a lot) and milk. 

I also sprinkled it on the top of the whipped cream for a coffee bar touch. It was interesting and reminded me of the pastries I've had at a Palestinian bakery in Paterson NJ

. It's supposed to be used for pancakes and meatballs but I may try it in meringue  batter  to spike it or again with coffee.

Pereg has outdone themselves again with three new spice blends. They're great for revving up something as simple as bagels and cauliflower or as complex as a coffee blend. Try them for a unique flavor experience.

FoodCubby A Fun Way To Eat Neat

There are many kids - and adults who hate when their food touches each other. It can be a pain scraping a side off to the side of the dish, making sure there's no sauce or gravy on it. Forget spreading foods like creamed spinach or beans. Not to dispair. Food cubbies are here.

These smile shaped separators are made of BPA Free food grade silicone. That means they're safe for your picky little and probably pickier big eaters. They also have a second function - .they help in pushing food onto utensils. The separators act as walls that make it easier for those with arthritis or hand injuries to get the food onto a fork or spoon. They're only $14.99 for the two - and they will last for years.

I liked using them. I'm not overly fond of my veggies touching the main course, so I decided to give it a try.

The creamed, buttered spinach stayed in place and it didn't spread over to the ranch sauce. (Ick if it had).What was another plus was that the Gardein chicken tenders didn't have any spinach on them . Trust me, the flavors change - and not for the better  - when they're mixed. The chicken and the sauce went untouched as did the spinach. Both kept their distinctive flavors . Another plus is that it's easy to affix the separator on the plate. Wash  and stick - that's it. They also clean up well too. Just wash with regular dish soap like Dawn and let dry.

If you want to keep your main and sides dishes pure in flavor then get a FoodCubby package. These are great in separating different foods on one plate. They also help in pushing food on a fork or spoon. Buy them for the picky eaters or your picky self.

Hearty And Hot Meals

This is the type of weather that requires calorie rich meals to keep you warm. There's something about a soup or pasta that's not only comforting but also fortifying . What's great is when they're homemade with familiar ingredients.

Melissa Clark , and Yotam Ottolenghi know this and made  soup and one pot pastas the theme of their columns in yesterday's New York Times Food section. Ms. Clark devoted her A Good Appetite to lentil soup. This is an easy cook, as most soups are.It's minimal and straightforward yet complex with addition of rosemary and garlic. Onions are  first cooked in olive oil in a medium pot. It's then taking any kind of stock, chicken, beef or vegetable along with the lentils and thyme to simmer. The fun part is pureeing it all with an immersion blender until the desired consistency. It can be thick and chunky or thin and satiny. Another fun part is topping it. Ms. Clark  suggests radicchio tossed with some olive oil and parsley.However if greens aren't your thing, then crumble bacon on top. A dollop or sour cream or Greek yogurt would work well. Into crunch? Then try toasted pumpkin seeds, dried seaweed or anything crisp. You can also have browned veggies such as browned leeks or onions. It can be good just left unadorned, with slices of toasty Italian bread and a small green salad on the side.

Another cold weather must eat is Yotam Ottolenghi's one pot wonder dishes. These are recipes that use a roasting pan in a whole new light. His may not be the easiest to make, Chef Ottolenghi wants to create flavor and texture bombs that add components in different stages.It's playing with temperatures, or scattering a garnish or a salsa at the end to liven it up. The recipe is a one pan pasta with harissa bolognese. This combines both North African and classic Italian. Harissa is a combination of tomato paste married to a variety of spices such as cumin, caraway, coriander and hot chiles, It will give the dish a more arrabiata vibe.Chef Ottolenghi adds more cumin and coriander for a really intense taste. Onion, tomatoes, and carrots are blitzed in a food processor and added to the meat , Pecorino Romano  and Parmesan cheeses harissa and tomato paste. The oven is first set at a scorching 475 degrees F for the meat and then it's dropped to 375 F after the first twenty-five minutes.It's then breaking the meat apart with a spoon and adding both chicken broth and heavy cream. The pasta is added. This is coarsely chopped manicotti or canneloni. Push as much pasta as you can under the surface and bake twenty five minutes more , until the pasta is tender. Stir in parsley and  more Parmesan and Pecorino Romano until the top is crisp about eight minutes more.

These frigid times demand hearty and hot dishes. Warm up with a fragrant lentil soup or a spicy harissa pasta bake. They are perfect for chasing away the effects of this polar vortex.

Super Bowl's Super Restaurants

Atlanta will be buzzing this weekend, thanks to the Super Bowl. The town will be filled with  not only Patriots and Rams fans but with fans of the city's sparkling dining scene. Down home Southern cooking will have its' own battle against Nouvelle Southern cuisine.

A Southerner herself, Kim Severson wrote about this vibrant city in today's New York Times Food section. Atlanta, she writes, has always been a city about money. It's a thriving metropolis, not a sleepy Southern town and it attracts all sorts of workers from around the globe. There are immigrants from Mexico, India, South Korea and Vietnam. The influx feeds a mix of cuisines many of them represented along a stretch of road, Buford Highway. Two favorites are Yet Tuh where diners can feast on homey Korean grandma food such as bubbling pork soup and Food Terminal where diners can have a wide variety of Malaysian soups and barbecues. Next to it are a Chinese barbecue joint and a Viet-Cajun seafood restaurant along with a tofu house So Kong Dong that features Korean soups and barbecues. Atlantans also go mad for the heavily Cuban influenced seafood heavy Watchman's

Many of the city's biggest names in food have a presence here, Hugh Acheson,a Canadian born chef who adapted well to Atlanta has Georgians hooked on his coffee and fat squares of toast slathered with fresh local cow's milk cheese and jam at his Spiller Park. There is Anne Quatrano who brought  the farm to table movement to Atlanta  twenty-five years ago who now is bringing Gulf seafood to the area thanks to her second eatery W.H. Stiles Fish Camp. Atlanta is also a big breakfast town. Ms. Quatrano will open Pancake Social sometime soon but there are also much loved Java Jive, Highland Bakery and Homegrown, the last serving the ever popular pancakes and chili cheese grits. There is also the classic Waffle House. The original has been turned into a museum in nearby Avondale Estates. There is still traditional Southern food.For those who crave barbecue there is B's Cracklin Barbecue where pit master Bryan Furman turns out whole hog barbecue using heirloom breed hogs. Traditionalists will like The Busy Bee Cafe which has been around since the 1947 and has every kind of down home dish from fried chicken to peach cobbler.

People will be heading to Atlanta for the big game this weekend. They should take a break ad discover the city's vibrant restaurant scene. The town is chock full of amazing restaurants from traditional to exotic  a sure victory with food and restaurant lovers.

The Super Bowl Healthy Challenge

This Sunday will be a salute to all things greasy, salty and fatty. Super Bowl parties are usually full of bowls of anything bacon-y and cheesy followed by creamy and sugary sweet.  Here's a challenge - can a Super Bowl Party be full of low calories treats with out any threat of artery blockage?

The answer is yes. You can throw a healthy and fun Super Bowl party, with a variety of flavors and textures. Sliders are usually any game day must. Think oven baked or grilled instead of fried. This takes away  frying them in grease. Another healthier choice is veggie burgers,  Gardein has the best with only 130 calories  seventy less than a regular beef one. One must is the hamburger bun  yet it's usually loaded with carbs and calories. Try Sara Lee's eighty calorie whole wheat ones instead of Hawaiian's 220 (!!!) calorie ones. Add soy cheese or feta which comes in at only seventy calories. For variety use hot sauce or sprinkle hot pepper to change it up. Hot dogs are another game day must.  Yet one Oscar Meyer hot dog has 140 calories, twice that of a Morningstar Farms veggie dog, Serve these with chili sauce or vegan cheese for a tasty and healthier alternative, You can even make bacon dogs thanks to the company's fake soy bacon strips. These taste like the real thing so guests won't be missing out on it. Chicken tenders and wings are a Super Bowl tradition however go vegan with the lower calorie vegan versions from Gardein and Morningstar Farms. As for dips for these and baked potato chips use the super healthy unflavored Greek yogurt as the base.

Can you serve salad at a Super Bowl party? Yes! The key is to make it interesting. One of the most flavorful is tabbouleh, the Middle Eastern salad that has bulgur wheat as its' base. Add chopped tomatoes ,cucumbers and spring onions. Garlic, mint and parsley give it its' intense flavor.It's moistened with fresh lemon juice and virgin olive oil. Tabbouleh is a refreshing palate cleanser after steaks and chicken. If you want to try a  spin on Mexican food, then go for a taco salad.Make  it with ground turkey and beans, corns and cubed avocado. Scatter shredded low calorie cheedar on it and serve with a salsa vinaigrette. The last is just adding a generous cup of salsa to a simple olive oil and cider vinegar . Smoked paprika gives it some zing.  Seafood is not really part of the Super Bowl tradition however shrimp salad is not only different but a welcome change. Make one that's richer in taste than calories by combining cooked shrimp with avocados, onions and tomatoes. The salad is splashed with just lime juice and dashed with pepper flakes.Of course make sure there are bowls of veggies and low calorie dips scattered around the viewing area.

Try the Super Bowl healthy challenge. You might be surprised at how much you and your fellow fans will love the change. A healthy change.

Your Super Bowl Shopping List

With  the Super Bowl less than a week away ,it's time to plan your game day shopping list. Will you go the appetizers only route or plan a winter barbecue with ribs and burgers? It now the time to decide.

One of the first items you should write down are sturdy paper plates. Chinet has the best and sturdiest paper plates that can stand up to the sauciest chili or ribs. If you're planning on a lot of different dishes, then get the plates with three compartments. Another must? Sturdy plastic utensils. Buy extra packs because a few knives and forks  will surely wind up in the trash or recycling bin. Napkins and wet wipes should also be right up there.You don't want to bring out the good stemware so have plastic glasses and cups for beer and if the party wants it - coffee and tea afterwards. If you want glasses that can last well after the Super Bowl, then go to Target. They have an excellent selection of tumblers from regular plastic to clear plastic tumblers that look like cut glass.Each glass is between 79 cents (!) and two dollars for the clear plastic.Parties produce trash so make sure you have plenty of hefty trashbags to handle the mess.Another should buy is plastic containers for any leftovers or take homes. Buy these in different sizes to accommodate however many leftovers there might be.

As for foods, ask yourself what do you and your guests want? Is it just going to be chili  and chips or something mor?. Even a dish like chili requires planning.Do you make one of the alarm ones or a mild one that people can add pepper flakes and hot sauce?Will it be ground beef, turkey or soy? Do you serve it over rice, polenta or tortilla chips?. If you're going for a more heartier spread, then there's the choice of meats. Do you go for the fun and sloppy  fare such as wings and ribs - or more contained foods like hamburgers and grilled steaks. If it's the last make sure you have enough charcoal or gathered twigs (which you can get on a walk through your local woods. Then there are the sides. Do guests bring them or do you provide all of them? What about the nibbles. Remember to include two or three flavors of chips,  and different kinds of tortillas, and pretzels. You can also write down popcorn, both plain and kettle flavors too. Always have soda on hand and seltzer too for those watching their weight or who just want a clean crisp, drink.as for dessert, ask yourself if you want to bake or just buy cake, If you bake, then get the mix and the ingredients for the icing along with the decorations.

Planning any party , including a Super Bowl one can be daunting. It helps to have a game plan to get you through the shopping. Then it's onto the store for the kick off of shopping.