savoury – Page 2 – a hippie with a minivan

Cauliflower "popcorn"

I found this Recipe somewhere on the net a while back but I don’t remember where…

It is really simple though and the result is a great snack (or side dish) that my kids seem to love!

1 Head Cauliflower cut in small peices

3-4 tsp of oil

sprinkle of salt

In a bowl toss it all together and then spread on a baking sheet and place in a preheated 400 degree oven for about an hour…. toss it a bit about every 15 min…

That’s it!!

the cauliflower browns beautifully and the more it browns the sweeter it is…it is so tasty!!

Thai Coconut Curry soup

Saute 2 chopped stalks of Lemongrass, 2 cloves Garlic, about an inch of Ginger and a large onion…

once the onions are translucent add a few tbsp of Curry paste and Miso and a bit Chile sauce…

Add whatever veggie (I have carrot and Cauliflower in this one) and some cut up tofu… saute for a few more minutes…

Add about 6 cups of veggie stock, 2 cans of coconut milk and a bit of sugar to even the taste out and let simmer…. then add the juice of 1 1/2 limes… simmer again and add rice noodles…

Pita Bread…

2 1/4 tsp yeast
1/2 cup warm water
1 teaspoon brown sugar
3 1/2 cups flour
1 1/4 tsp salt
1 cup lukewarm water

Activate yeast by mixing with 1/2 cup warm water and tsp of sugar

Mix flour and salt

Add yeasty water to the flour

Add the cup of warm water… start with 1/2 cup and slowly add more until it comes together…

Put on lightly floured counter and start to knead

Knead…
push

turn

fold

Place in bowl lightly covered in olive oil

Cover and let rise

Double

separate into small balls and let rise again about 10 min (preheat oven to 450)
I made 14….

roll out the dough

let rest another 10 min…

put in oven and watch them puff up…

Enjoy!!!

Salt Cured Salmon…

I was buying some Cured Salmon from the fish store once in a while because I love it… but it is expensive!

A few weeks though I saw recipe and I found out that it is really easy to make… pretty much just pack the salmon in Salt and whatever else you want… So I tried it… and I can’t stop making it since then…

What I have been doing is taking the filet, brushing a bit of liquid smoke on it (to give it a bit of a smoked Salmon taste) putting a few tbsp of salt over it plus pepper, dill, sugar and granulated onion… then I weight it down with some cans of tomatoes and stick it in the fridge…

After about 12 hours I drain it a bit and add a bit of everything if needed… and then put it back in the fridge… another 12 hours later I drain it again and put a few paper towels under it to saok up the rest of the moistur and stick it back in the fridge… A few hours later it should have a slight rubbery feel to it… then it is time to slice…

Slice at an angle as thin as you can get it…

then you can store it in the fridge… I am not sure how long it lasts, but it is cured so it should last a while…

but it also gets eaten very fast…

(on a whole wheat english muffin with a bit of butter and cream cheese)

Miso Paté

This may not look very appetizing but don’t let looks fool you. This is a kind of paté that can be very versatile. You can use it as a spread on bread of vegetables, in a sandwich or with crackers. EVeryone enjoyed this in the house, which is saying a lot.

2 cups broken pieces whole wheat bread
1/2 cup water or broth
1/4 cup tahini
2 tbsp miso
1 small onion (minced)
1 tbsp sesame oil
2 cloves garlic, crushed
2 tsp of poultry seasoning (mix of sage, thyme, rosemary etc)

break the bread into pieces and add the broth or water and mix until moist with your hands…
add the rest and mix well…
put in the fridge and let it sit for a least a few hours… but better the next day….

So good!!