Saturday, June 15, 2013

Roasted Cauliflower for Two

This is the basic method I use for roasting hearty vegetables, such as potatoes:  toss the veggie in olive oil, add salt and pepper, and roast in high heat.  Here the cauliflower gets a cheese topping, a traditional additive to this vegetable.


1 large garlic clove, finely chopped
1 generous tablespoon of olive oil, plus more to drizzle in the pan
1/2 head of cauliflower, cut into florets
salt and pepper

1/3 - 1/2 cup grated Parmesan cheese
1 tablespoon chopped Italian parsley

Preheat oven to 450 degrees

Toss the garlic and cauliflower florets with the olive oil.  Drizzle some additional oil in the pan.  Add the cauliflower to the pan and sprinkle with salt and pepper.  Roast for 25 - 30 minutes, or until the cauliflower is nicely colored.  Remove pan from oven and sprinkle cheese and parsley over the roasted vegetable.  Put the pan under the broiler for about 3 minutes, or until the cheese bubbles and browns.


Monday, June 3, 2013

Breakfast: Hot Flaxseed Cereal

If you are avoiding wheat or trying to eat low-carb, then breakfast can sometimes be challenging.  A wheatless option I've been experimenting with is hot flaxseed cereal. Here is the basic recipe for one serving:


4 Tbs. flaxseed meal
1/2 C almond milk (the 60 calorie per serving variety)
1 tsp. brown sugar
Walnut pieces


Put the flaxseed meal in a microwave-safe bowl.  Measure 1/2 cup almond milk into a glass measuring cup.  Heat the milk in a microwave for one minute.

Very, very slowly pour the hot milk into the bowl of flaxseed meal, stirring the milk into the meal using a fork. Stir until incorporated.  Add the brown sugar.  Put the bowl into the microwave and heat for about 30 seconds.  Stir in some walnut pieces and serve.

This basic recipe can be modified by adding fruit or applesauce, or substituting the sweetener of your choice, just like you would when preparing oatmeal or cream of wheat.