Posts in "Recipes"
Roasted Curry Cauliflower
Roasted Curry Cauliflower | Freckled Italian

It’s time for another old recipe reshoot! I think cauliflower is one of the most boring vegetables out there, but I do love it roasted. If you use enough fat and high enough heat you can get it really nice and crispy, and because it’s so bland it does really well with almost any flavor and seasoning—in this case a generous amount of curry powder.

My mom used to make this roasted curry cauliflower a lot when I lived at home after grad school, and I always forget how simple and delicious it is. We don’t use curry nearly enough, but every time I break it out of the spice drawer I’m always so glad I did. Originally we used coconut oil but I actually like this recipe more with olive oil—if you have some melted ghee that would actually probably be the tastiest. If you’re a big fan of coconut oil, though, go for it! I just personally don’t love it in savory recipes.

Roasted Curry Cauliflower | Freckled Italian

Ingredients:

  • 1 large head of cauliflower

  • 1/4 cup olive oil

  • 2 tablespoons of curry powder

  • Salt and pepper, to taste

  • 1/4 teaspoon of crushed red pepper (or more/less depending on preference)

  • Green onion or cilantro, for garnish

Instructions:

1. Preheat oven to 400 degrees. Wash and chop cauliflower—I like to slice it straight down from the top so that the pieces are more flat and have a little bit of stem holding them together (I think it makes them crunchier in the oven!).

2. Transfer cauliflower to a baking sheet. Drizzle olive oil over the vegetables and sprinkle curry powder. Use your hands to mix everything really well, ensuring that each piece is covered with oil and curry powder. Season with salt and pepper and sprinkle with crushed red pepper.

3. Bake at 400 for 20-25 minutes. Serve topped with chopped green onion or cilantro.

Roasted Curry Cauliflower | Freckled Italian

I love this cauliflower as a side dish with some grilled chicken, on a bowl of steamed rice, or even on its own as a snack. You can make it as spicy or as mild as you’d like! I hope you love it—let’s all make a pact to eat more vegetables this spring and summer!

Roasted Curry Cauliflower | Freckled Italian
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A Grain-Free, No-Bake Lemon Tart
Grain-Free No-Bake Lemon Tart | Freckled Italian

No matter how homesick I may get for the east coast from time to time, there’s absolutely nothing I love more than walking into my backyard on a sunny afternoon and picking a bunch of lemons from our tree. I usually slice them up to pop into ice water or hot tea or the occasional Diet Coke, but I’ve always wanted to try out an actual lemon “recipe” with our abundance of citrus.

Last year I made some super salty preserved lemons, but this time I thought it’d be fun to try my hand at a big fresh lemon tart to celebrate that spring is only a week away. I originally wanted to make this a low-carb or at least Paleo dessert, but I ended up using regular sugar for the lemon curd because it’s what I had and honestly, it’s what I wanted. If you use low-carb sugar alternatives, I’m sure you could substitute the sugar for something else, but I did make the crust grain-free, sugar-free, and with only a few ingredients!

Grain-Free, No-Bake Lemon Tart

Ingredients:

For the crust:

  • 3 cups of nuts (I used almonds and a bit of pecans)

  • 1 cup of melted coconut oil

  • A pinch of salt

  • 1/4 teaspoon vanilla extract

For the filling (from Ina Garten’s lemon curd recipe):

  • 3 large lemons

  • 1 1/2 cups of sugar

  • 4 eggs

  • 4 ounces of butter, room temperature

Instructions:

  1. To make the crust, pulse nuts in a food processor until finely crushed (stop before you turn it into nut butter—you want it to be the texture of rough sand). Transfer from food processor into a bowl.

  2. Pour melted coconut oil over nut mixture and stir well to incorporate. Add salt and vanilla and mix together. Transfer to a pie dish and press gently with your fingers to create a crust. Refrigerate until ready to use.

  3. Use a vegetable peeler to remove the zest of the lemons. Transfer zest to food processor and pulse together with sugar until well combined. Cream butter in a separate bowl and add the sugar and lemon mixture to it. Mix well to combine and add eggs one at a time as you continue to stir. Slowly add lemon juice and mix until smooth.

  4. Transfer everything to a pot on the stove and cook over medium-low heat until curd begins to thicken—about 10-15 minutes. Remove from heat and allow to cool completely (you can make the curd a day or two ahead of time if you want).

  5. Pour the filling into the pie and transfer to freezer. Remove from freezer 10-15 minutes before serving.

Grain-Free+No-Bake+Lemon+Tart+%7C+Freckled+Italian

Happy belated pi day and early spring wishes! Is there anything more cheerful than a bright yellow lemon pie?

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Cheesy Chicken Spinach Bake (Low-Carb, Keto)
Cheesy Chicken Spinach Bake | Freckled Italian

Let’s get one thing straight right away: this dish is not cute. It doesn’t photograph well, it’s not pretty, it almost looks unappetizing. But it is 100% delicious, so I had to post it anyway. (Also sometimes you only get one shot while the baby is napping and this is what I got.)

This is one of those recipes that you throw together with whatever you have in the fridge (or even freezer—if you aren’t keeping emergency cream cheese frozen for whatever reason you might want to consider it), hoping it might end up being a mediocre dinner but then it ends up blowing your mind and you quickly write down the ingredients so you can add it to your weekly recipe rotation.

If you’re cutting carbs, this is perfect with a salad or a side of veggies; but if you aren’t, I think rice or even some nice toasty sourdough would be great. This recipe produces a whole lot of tasty saucy juices that would be delicious sopped up with a bit of fresh bread.

Cheesy Chicken Spinach Bake | Freckled Italian
Cheesy Chicken Spinach Bake | Freckled Italian

Ingredients:

  • About a pound of chicken thighs

  • 2 tablespoons butter

  • 1/2 of an onion, diced

  • 3-4 cloves of garlic, crushed and chopped

  • 1/4 teaspoon crushed red pepper

  • 8 ounces of cream cheese

  • 1/4 cup of milk (or chicken broth or even water)

  • 2 heaping cups of fresh spinach

  • About 1 cup of shredded cheese (I used cheddar but you could use whatever you like best)

  • Lemon wedges, for serving

  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 350. In a large pan, melt half of the butter over medium heat and add the onion. Sauté for 5-7 minutes or until golden-brown. Add the garlic and crushed red pepper and continue to cook for another 2-3 minutes. Remove garlic and onion from pan and set aside.

  2. In the same pan, add the rest of the butter and brown chicken thighs for 2-3 minutes per side. Season with salt and pepper. Transfer to a large baking dish.

  3. Return the onion and garlic to the pan and add the cream cheese. Reduce heat to medium-low and allow cream cheese to melt. Pour milk in little by little to loosen. Add the spinach and stir gently until combined and spinach begins to wilt/reduce. Transfer to baking dish and use a spatula to spread the spinach and cream cheese mixture evenly over chicken thighs.

  4. Transfer to oven and bake at 350 for about 40 minutes, adding shredded cheese on top with about 10-15 minutes of cook time left.

  5. To serve, top with more shredded cheese if desired and serve with a lemon wedge.

Cheesy Chicken Spinach Bake | Freckled Italian
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