Today is a very exciting day, friends. Today, my very first cookbook has been released in the US ( ahhh!!!!)
I haven't made a huge deal about this book (yet) here, because unlike many of the gorgeous blogger cookbooks that have come out recently, mine was a collaboration with a couple of recipe writers and a few other talented ladies that all came together to make it happen. With that said, it is a very very very exciting event, and I hope, if you are at all interested, you will go and check it out --->
The recipes in the book are in a similar style to that of my blog's, but with an emphasis on grains, their history, and the many ways to cook, prepare, and incorporate them into any meal. The book is not plant based or vegan, so please keep that in mind, however there is a big focus on vegan and vegetarian recipes. I am really thrilled with the book, and I am proud to say that I think it is a great resource for anyone who loves to cook with ancient grains.
Also, for those of you who are interested in the book …. I will be giving away two cookbooks, here, next week to celebrate. I will also be sharing a recipe from the book then as well.
But for today's celebration, I am sharing one of my newest go-to recipes for an impressive / delicious / one pot meal for busy nights (or fancy nights), that can incorporate any leftover grain that you have in your fridge. Before getting into how delicious meal is, I have to admit something to you. I have never … never … ever …. been a person who is okay with olives in my food. And another thing. I have always thought that cooked citrus might be a little too overpowering for my tastes. Not anymore. This recipe has made me into a new woman who now loves both olives and citrus in her food.
Kale and cauliflower are two vegetables that were meant to be braised in a olive oil, citrus liquid in the late winter, when you're totally over the snow and cold and want to get excited for spring and warmer days. The olives play so nicely in this dish, and the cooked meyers lemons gives it just the right lemony orang-y zing. I have been so obsessed with this dish, that I have made it at least a dozen times in the past month, a dozen different ways …… but this way right here is the winner, and this is how I will be celebrating this big day with you, with a big 'ole leftover pot of this.
braised kale + cauliflower with meyers lemons, garlic + olives
12 cloves of garlic, smashed
red pepper flakes
sunflower oil (or another high-heat oil)
1 head of cauliflower, sliced into 1/2 " thick pieces (most importantly is you want to have flat edges)
1 large yellow onion, thinly sliced
2 meyers lemons (1 sliced thinly and 1 juiced)
about 8 kale leaves, ribs removes and roughly chopped
salt + pepper
1 tablespoon of sherry vinegar
1/4 - 1/2 cup of kalamata olives, roughly chopped (optional)
for serving: 1-2 cups of a cooked grain or rice such as quinoa, millet, brown rice, or wild rice
- Pre-heat the oven to 350º.
- In a medium sized heavy pot with a tight fitting lid (a dutch oven), heat the olive oil (just enough oil to cover the bottom of the pan) over medium heat. Add the garlic and a pinch or two of red pepper flakes and cook for 2-3 minutes until the garlic is light brown and fragrant. Do not burn the garlic! Pour the garlic, oil mixture out onto a sheet pan or plate.
- Return the pot to the heat, crank the heat up to high, and add about 2 tablespoons of the sunflower oil. You want the pot to be super hot before you add the cauliflower because the goal here is to crisp the edges. Add the cauliflower to the pot in one layer, so that is does not overlap. It will probably take you 2-3 batches to cook all of the cauliflower, but you don't want to crowd the pot because the cauliflower will get soggy. Cook the cauliflower for about 2-3 minutes on one side and about a minute on the other. Remove and set on the same plate or pan as the garlic. Do this until all of the cauliflower has browned.
- Turn the heat down to medium and allow the pot to cool a bit. Then add 2-3 tablespoons of olive oil, and the onions and lemons. Cook, while stirring, for about 5 minutes, until the onions and lemons are soft. Then add the kale, and season really well with salt and pepper. Cook for another couple of minutes until the kale has wilted.
- Add the reserved lemon juice, the vinegar, and the olives, cover with a tight fitting lid, and place it in the oven for 15-20 minutes.
- Remove and serve over quinoa, rice, or any other grain you like.
- This will get even better over the next few days. Just store it in the fridge in an air-tight container and heat up over medium heat with some olive oil in a pot or pan.