First up was Jack Bishop's Vegetables Every Day. I wondered if there could many new vegetable recipes: there are! I've already made three recipes and there are dozens bookmarked for later. It has potential ... truly ... to become my favorite go-to source for reliable vegetable recipes. Kalyn says there's a little patl bird to thank for the tip on the book.
Then she brought salt specially harvested from her hometown of Salt Lake. Cool!
The simple cauliflower dish is a great example of the Jack Bishop style, one central star, a few accent incredients, simple prep, simple steps. Note that in honor of Kalyn, it includes the Weekend Herb Blogging favorite herb, cilantro. (And the recipe instructions include a quick Do You Really Know Kalyn? test ... do you get an A+ or an F! It's easier than you think, try it!) I'm also hoping it turns out to be South-Beach suitable! (It does, only 6 net carbs!)
FOR THE RECORD ... As extra thanks to Kalyn, this is my contribution to her Weekend Herb Blogging extravaganza, this week hosted by Sher from What Did You Eat? (I figure we're related because that's just what MY family asks!)
FROM THE ARCHIVES ... The Recipe Box is filled with cauliflower recipes. Favorites include this one with pacetta, capers and Parmesan and this cauliflower-tomato medley from my cousin Sharon.
BRAISED CAULIFLOWER with CURRY & YOGURT
Hands-on time: maybe 15 minutes
Time to table: maybe 45 minutes
Weight Watchers 1 point per serving
NetCarb 6 per serving
1 tablespoon olive oil
1/2 a large head of cauliflower, enough for 4 but only enough to cover the bottom of a large skillet, core removed, cut into florets
1/2 a large onion, diced
1 teaspoon curry powder (I used Madras, Kalyn would use ... who knows her so well to say? yes, this is the test!)
1/4 cup plain yogurt (I used full fat but wouldn't hesitate to use low- or no-fat since the yogurt is primarily used to provide liquid and a bit of tang) mixed with 1/4 cup water
Fresh cilantro, chopped
In a large skillet, heat the oil over MEDIUM HIGH until shimmery. Add the cauliflower and onion as they're prepped, stirring well to distribute the oil evenly. Let cook until cauliflower begins to brown, stirring often. Add the curry and stir well to distribute, cook for 1 minutes. (Another time I'd be tempted to add this to the yogurt/water mixture.) Stir in the yogurt mixture, cover and let cook for about 10 minutes, until yogurt is cooked down and the cauliflower cooked but still holding its shape. Stir in cilantro, salt and pepper. Serve immediately.
Per Serving: 78 Cal (43% from Fat, 14% from Protein, 43% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 9 g Carb; 3 g Fiber; NetCarb6; 51 mg Calcium; 1 mg Iron; 43 mg Sodium; 2 mg Cholesterol; Weight Watchers 1 point