Roasted Cauliflower and Carrot Ziti

Cauliflower is the new ? Help me complete that sentence would you? 🙂  Start out with a blank canvas and the sky’s the limit on the variety of dishes you can cook with cauliflower.  I’ve riced cauliflower, made a pizza base, curried it, steamed it, made many vegetarian dishes with it, but had never cooked it with pasta.  Of course it defeats the purpose of adding pasta to a low-carb dish, but believe me on this one, it was absolutely amazing, probably a ton of calories in it too, but hey, one’s allowed to stray off the path sometimes eh?

One of its high nutritional aspects is the elevated daily value of vitamin C it produces in one sitting.  It’s also a good source of vitamin K, magnesium and fibre to name a few.  I liked roasting the cauliflower and carrots on high heat in the oven before adding it to the dish.  It gives it a nice caramelized finish.  You can use any kind of cheese instead of fontina mentioned in the recipe.  I had a sharp cheddar, but I’m sure fontina would take it up to a whole new level.

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Asian Noodle Soup

It’s the craze, trend, fad,  call it whatever you will, but aren’t these Asian noodle bowls or ramen bowls just so popular now?  I always thought it looked real good but had never really tried making it at home, nor had I tried it in restaurants.  So a few weeks ago I set out to remedy that.

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Turkey chilli stuffed Delicata Squash

Has anyone tried Delicata Squash before?  When a friend recently handed me this squash, I had no idea what to do with it.  I had never cooked it before, but assumed it must come from the squash family.  I mean gosh, have you seen the varieties of squash that are available around Thanksgiving and Christmas time?  Many use the various types of squash to decorate around the holidays.  Well, I was certainly up for trying this unusual cylindrical looking vegetable.  They are cream colored with green stripes and are known to have good culinary qualities.  The best part?  The skin is delicate, so there’s no peeling involved, you just bake it, stuff it and eat it.  At least that’s what I did.  So read on.

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Vegetable Lasagne

I don’t typically make lasagne anymore as much as I used to.  I can’t explain why, I guess it’s just that I don’t like eating leftover lasagne for days as it would easily take my husband and I at least 3 days to finish that amount of lasagne.  But I did change my mind after eating this particular one.  I decided that this one could even be served when one is entertaining, it is that good.  Could the white wine have enhanced the flavors I wonder? 🙂

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No-Bake Chocolate Pomegranate Fudge Tart

These no-bake decadent desserts are definitely the way to go.  I recall making a couple in the summer time when I didn’t have to turn the oven on at all, and what a treat they were.  Now ’tis the season, and everywhere you look, flashes of red and green adorn the landscape – from christmas trees with red and green baubles to tables, from christmas sweaters to baked goods.  Today, I’m presenting a no-bake fudge tart with stunning red arils from the pomegranate.  These ruby red fruit that appear around Thanksgiving/Christmas time pack a mighty punch and have anti-oxidant properties and are a good source of vitamin A, C and E.  You can even eat the seeds, they burst in your mouth!

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Oven Cooked Beef Pot Roast

He must have had some brownie points stashed away somewhere for me to have even entertained the idea of a succulent and mouthwatering beef pot roast that particular evening.   If you have been an ardent follower of Safari of the Mind, you will know that I’m talking about my husband, Bert.  It’s not very often that I cook a beef pot roast these days, but don’t get me wrong, we both love it, but for health reasons I try to limit our beef intake.  You should have seen his expression when I pulled this out of the oven!  I can’t tell you how moist and flavorful this one pot wonder was.  The prep work didn’t take too long either, and then, wham, boom, bang in the oven it went with all those flavors, perfuming the entire house.  I literally threw splashes of red wine in the pot without measuring, and wow, this was a winner!  Inexpensive cuts of beef are best for pot roasts.

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Red Lentil (vegan), one pot curry

There’s just so many lentil recipes out there, there are also many varieties of lentils that line the shelves at the supermarket.  I don’t know anyone who has an aversion to lentils do you?  Red lentils in particular cook in no time and in under 20 minutes,  you’ve got comfort in a bowl.  Lentils are also inexpensive and a nutritional powerhouse offering plenty of essential nutrients that is beneficial to your health.

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