Vegetarian Heaven - The Easiest Cauliflower Coucous

Today, due to popular demand, I'd like to take a moment to share the easy how-to for Cauliflower Couscous. Never heard of it? Well, in short, it's the latest low carb craze to really take off. Cauliflower Couscous is merely minced Cauliflower Florets, slightly steamed to mimic the consistency of our fave Israeli Couscous or Rice. What I love about it is that it allows you to cut the carbs while your getting your veggies! You won't believe how easy and satisfying it is, and I promise once you try it you'll be adding it to your dinner rotation week after week. 

Cauliflower Coucous with Carrots, Arugula, Red Onion & Red Grapes, Photo: NK 

Easy Cauliflower Couscous
Inspired by The Kitchn

Ingredients:

1 Head of Cauliflower

Microwave Safe Bowl with Lid (or pot with a cover for the stove) 

Method:

Take one head of Cauliflower and either pulse it carefully into small bits in a food processor, or grate it with a hand grater (for small grain) or cut it carefully into small pieces (as above, to mimic Israeli Couscous). 

Once done, place in a covered heat proof bowl and microwave about 5 minutes until tender but not mushy. 

Prepare as you like! We like to use Cauliflower Couscous in stir fry dishes or to create a "Couscous" Salad as we did here. The above was mixed with Chopped Greens, Rainbow Carrots, Red Grapes and Red Onion. I dressed it with a little Olive Oil and Vinegar. It was delish and lasted two days in the fridge. Enjoy! 

Simplicity - Grilled, Marinated Calamari Salad

Every season there is at least one dish I make for the first time then repeat over and over again. What can I say? I'm a creature of habit. Once I find something I like, I see no problem with enjoying it multiple times, often in quick succession. My high school and college friends can attest; I ate the same lunch almost every day for a year at a time. This doesn't mean I don't like variety, and that's what's so beautiful about all the fresh Summer Salads you see here today.

Lemon Marinated then Grilled Calamari, Greenleaf and Florida Lettuce, Thin Sliced Radishes, Nectarines, Cucumbers, Grilled Corn,  Vidalia Onion with a Lemon Vinaigrette. Photo: NK 

Marinated & Grilled Flank Steak Over Peaches, Radishes, Greenleaf And Florida Lettuce, Shaved Zucchini,
Fresh Sliced and Fried Shallots and a Parsley Garnish Photo: NK

While the Grilled Calamari Salad Recipe we will share below was the clear winner, we enjoyed several other protein variations (with Shrimp and even Marinated Flank Steak) throughout the course of this summer season. Turns out that almost any well cooked (ideally a little charred) grilled item tastes amazing over fresh, seasonal and, best of all ,colorful summer produce. 

So I know you're with me in declaring 2016 "The Summer of Salad." 

You see, I love vegetables. I love them as much or more than meat and fish, but that doesn't mean I want to have to choose. Creating easy yet elegant lunches and dinners using salad as a base is a great way to lighten up summer fare and highlight the best produce the season has to offer. Plus, if you're into the low carb thing, (no pasta?) this sure does the trick!

Below you'll find plenty of ingredient inspiration for a few of our favorite summer lunch salads plus the recipe for the Simply Grilled, Marinated Calamari that starred in so many fantastic meals. 

Note: All of the salads you see bleow are lightly dressed with a simple Lemon (or Orange) Vinaigrette (below). For the Orange variation just sub out all Lemon ingredients with Orange Juice and Zest in Equal Measure and add a drop or two of Vinegar to taste. 

Simple Lemon Vinaigrette
Recipe By Epicurious

Grilled Calamari (Marinated in Orange & OIive Oil), Oranges, Redleaf and
Greenleaf Lettuce,  Purple Cherokee Heirloom Tomatoes, 
Radicchio, Black Olives, Radishes, Photo: NK 

Prepping the Marinated Flank Steak Salad - Sliced Peaches, Thin Sliced Radishes,
Raw Zucchini Shaved on a Vegetable Peeler
Photo: NK 

Simply Marinated & Grilled Calamari

Serves 2-3 atop a salad of your choice 

Ingredients: 

1 Pound Cleaned Squid (Calamari), tubes and tentacles

1 Tablespoon Lemon Juice

Zest of 1 Lemon 

2 Tablespoons Olive Oil 

Salt & Pepper to Taste 

Method: 

Preheat a grill or grill pan until very hot. If using an outdoor grill place a grill pan on it to preheat (Squid will fall through the grates otherwise) 

Place Squid in a Ziploc Bag or airtight container. Add marinade ingredients and let sit in the fridge 30 minutes to a half hour.

Place Squid on a hot grill pan and cook until golden in parts, a few minutes per side. Squid will be opaque, firm but not rubbery. Serve over Vinaigrette Dressed salad, plus a little Salt to taste, and enjoy! 

Magic Pancakes - Three Ingredient Breakfast

While I am generally skeptical of any recipe that uses the word "magic" in its title, I thought the deliciously light breakfast you see below was deserving of such a designation. With just one more ingredient than it takes to make a humdrum bowl of cereal, you too can have Magic Pancakes. Trust me, you're not going to believe how well these work. 

Easiest Pancakes You'll Ever Make, and healthier too! Photo: NK 

I first learned about today's clever, three-ingredient recipe a few weeks ago as I was listening to a radio show in the car. The hosts were interviewing an author but I'd tuned in too late to catch her name. At any rate, they asked her what her favorite breakfast was and she explained that every day she makes her own personal portion of pancakes, and that her method is easy and fast. She wasn't kidding. The recipe was so simple that I was able to commit it to memory.

Fast forward to a recent family breakfast. My husband was going to make Pancakes but realized too late that we were out of baking powder. As we all glanced disappointedly towards the cereal boxes on top of our counter, I remembered the radio show and decided to seize the moment. I'll admit, I wasn't a true believer that this would work until I tasted the results myself. 

Make Magic Pancakes if:
You love an easy 3-ingredient breakfast perfect for 1 but easily multiplied for a family
You like the idea of a lower carb (thanks to less Flour) pillowy-light, fluffy pancake
You've got nice ripe or even overripe Bananas that would otherwise go to waste (even slightly underripe Bananas will work). 


You'll be a believer too. Enjoy! 

Magic 3 Ingredient Pancakes 
Per serving (about 3 four-inch pancakes)

Ingredients:  
1 medium to large mashed Banana, 
2 tablespoons any kind of Flour (regular, whole wheat, coconut or other gluten free types, etc), 
1 lightly beaten Egg. 
(Optional Butter or light Cooking Spray)

Method: 
Mash Banana in a bowl, add beaten Egg and Flour. Blend - this can remain a little lumpy and it will still turn out fine. 

Pour onto a hot skillet (you can lightly butter or spray it if you prefer) and flip carefully when Pancakes begin to get golden. Finish and serve.

Bowled Over - Hawaiian Inspired Pork & Greens Bowl

Bowls are definitely a thing these days. They are everywhere. From breakfast bowls, to protein bowls, to acai bowls, you're apparently not really eating until you're face-first into a big mishmash of all kinds of good stuff. I was reluctant to get into the bowl gimmick but you know I am never opposed to a delicious meal, and I created today's bowl as a way to address my frequent craving for sweet, sour and salty flavors all in one place. Incorporating spicy, Chipotle-marinated Pork Chops, tangy Pineapple and shredded raw Greens, our Hawaiian-inspired Bowl hits the spot. 

Island Flavors in a low-carb, protein-packed bowl with a ton of leafy greens! Photo: NK 

I include Barley, a favorite grain of mine, in the recipe because I think it lends some nice texture while making this extra stick-to-your-ribs. Any grain would make a worthy substitute, and the best part is, you're only using a small amount so the dish remains relatively low carb. No worries if you want toss the Barley and make it totally carb-free. 

The prep for this recipe can be done the night before and is super fast --- all you have to do is crush a few Garlic cloves, core a Pineapple (for the marinade -- Pineapple Core is pretty inedible but it does a great job imparting flavor with no wast)  and crack open a can of Chipotle in Adobo. Then just look forward to tomorrow's cooked Pork will emerge from your skillet nicely spiced, tender and juicy.  

I know a recipe is a winner when I am compelled to make it twice in two weeks. Until next time, and I hope you enjoy our Hawaiian-Inspired Pork Bowl as much as we did. 

Hawaiian-Inspired Pork & Greens Bowl

Serves 3-4

Ingredients:

2 - 1 inch Boneless Pork Chops, about 8 ounces each

1 small can Chipotle in Adobo

1 Tablespoon Low Sodium Soy Sauce

1 Tablespoon Lime Juice (optional) 

1 Tablespoon Neutral Oil (Olive or Grapeseed)

2 Cloves of Garlic, Crushed. 

3 Pineapple Rings, cut into bite-sized wedges, core set aside and sliced up for the marinade

1/2 a small Yellow or White Onion, diced 

1 Cup cooked Pearl Barley 

4 Ounces Mixed Asian Greens (Bok Choy, Mizuna, Mustard Greens) such as Gotham Greens Blend chopped into bite-sized pieces. 

1 teaspoon Neutral Oil

1 Tablespoon Rice Wine Vinegar

10 Grape Tomatoes, sliced in halves (optional)

Method: 

The night before, place 2 Pork Chops in a large lidded bowl or ziploc bag. Add 3 whole Chipotle Chilis from the can, followed by 2 Tablespoon of the Adobo Sauce. Add sliced Pineapple Core to the marinade, crushed Garlic Cloves, Soy Sauce and Lime Juice. Let sit in the fridge overnight, tossing occasionally if possible. 

Remove Pork from the marinade and wipe off the excess with a paper towel. Cook Pork Chops over medium heat in a pre-heated cast-iron skillet, 3-4 on one side. Flip and lower the heat. Continue to cook another few minutes until medium. Allow to sit 5-6 minutes and chop into one-inch bite-sized pieces. 

To serve, toss Greens and Cooked Barley together in a large mixing bowl. Add Pineapple chunks and Grape Tomatoes. Drizzle in 1 teaspoon of Oil (Olive, Grapeseed, etc) and 1 Tablespoon Rice Wine Vinegar. Toss. Divide Greens Mixture into bowls, and top with equal portions of cubed Pork. Serve alongside your favorite Hot Sauce and enjoy!