Cauliflower Risotto

It's a new year. Happy New Year.

Yeah, I know I'm a bit late with the whole "Happy New Year," but I'm still amazed at the fact that it is 2015 and I'm twenty five years old. Woah.

Anyways, I'm happy to be back on the blog and anxious to start cooking/baking again. I'll admit it was hard to get started today--I'm nursing a cold, so the only thing I'm  inspired to do is watch Gilmore Girls--but now that my belly is full I'm grateful I cooked. I apologize for the short post. But not really because, isn't it really just the food that counts?!

A little bit about why I made this dish. The other day, I was talking to someone about the great variety of cauliflower uses. We talked about cauliflower pizza (of course), cauliflower rice, cauliflower mashed "potatoes," and even  plain old oven-roasted cauliflower. Then I realized I couldn't attest to the deliciousness of cauliflower rice, because I hadn't actually tried it. And obviously I needed to remedy that ASAP. So, here it is, cauliflower risotto--yeah I know I still have to make cauliflower (regular) rice and fried rice. Enjoy!

Beet Asparagus Cauliflower Rice (Adapted from Mind Body Green)
Active time: 25 minutes; total time 75 minutes.
Makes about 4 servings.

• 4 small beets, cut into chunks
• 1/2 asparagus bunch, cut into 1-inch pieces
• 1 cauliflower head
• 1/3 yellow onion, chopped
• 2 tablespoons olive oil
• 1/4 cup red wine
• 1 3/4 cups chicken or vegetable stock
• 1/4 cup finely grated parmesan cheese (or vegan alternative; I used Go Veggie)
• 1/4 cup chopped walnuts

1. Preheat oven to 400F. 
2. Place beets in a small baking pan and drizzle with 1 tbsp olive oil; season with salt and pepper. Bake beets for 20 minutes. Add asparagus strips to beets and return to oven for another 15-20 minutes, or until beets are tender.
3. Cut cauliflower into 2-inch pieces and transfer to a food processor (I used a Ninja Blender; pulse until rice-sized. Transfer cauliflower to a triple layered cheese cloth (or paper towels) and squeeze any excess moisture out.
4. In a large saucepan, heat remaining olive oil over medium heat. Add onion and cook, stirring occasionally for about 7 minutes. Add wine and bring to a boil Aed cauliflower and 1/2 cup broth; cover and cook stirring occasionally. Once liquid is absorbed, add 1/2 more cup and cook until liquid is absorbed again. Repeat with remaining broth. 
5. Remove from heat and add beets and asparagus. Mix to combine. Add parmesan and walnuts, and toss before serving. 

Hot Pink

Hello blogosphere. I'm here for the day (and maybe a couple more depending on my schedule and inspiration this week) because I wanted to showcase the ravioli I made for dinner the other day.

I had a few friends over for dinner so I thought I would treat them to home made pasta. Kill two birds with one stone: surprise my friends with a unique dish (which turned out to be a crowd pleaser) and gather material for my almost abandoned--keyword almost--food blog.

Before I move onto the recipe let me write an update on my life. I'm officially three weeks away from my first marathon! I can't begin to explain how excited and scared I am. Even though my initial fear of not finishing was obliterated by months of hard training and disappeared somewhere along week 12, a new fear has emerged in its place. I'm now terrified of not reaching my goal of a Boston Qualifier.

In a way, I'm happy I still fear something because it's making me challenge myself and stay focused on the running ahead. But at the same time, I'm anxious for the day to come when I can turn my dream into an achievement.

Ok. Enough writing about my running--I don't want to jinx anything--here is the recipe to these delicious and photogenic beet ravioli. I'll link to the pasta recipe, but if that is too much for one go, wonton wrappers are a good substitute (or so Epicurious says). Still, if you have the time and the motivation, I recommend making the pasta dough too; no need for a pasta machine and completely worth it.

Beet Ravioli with Poppy Seed Butter (adapted from Epicurious)
Makes about 60 ravioli.
Active time: 45 mins. Total time:

• 2 red beets (about 14 oz.)
• 1/2 cup ricotta cheese
• 2 tablespoons dried breadcrumbs
• 1 1/4 Fresh Egg Pasta (or other pasta recipe)
• 1/2 cup butter
• 1 tablespoon poppy seeds
• 1/4 cup freshly grated parmesan cheese + extra for serving

1. Preheat oven to 400F. Wrap beets individually in foil and place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil and let cool.
2. Peel beets and finely grate. Add ricotta cheese and season with salt and pepper. Stir in breadcrumbs.
3. Prepare a baking sheet by placing a layer of plastic wrap (or half of a clear plastic bag) and sprinkle it with flour. Roll pasta dough into sheets according to recipe above. Working with one sheet at a time, using a 3-inch round biscuit cutter, cut 7-8 rounds out of each sheet. Transfer rounds to prepared sheet, lightly sprinkle with flour and cover with another layer of plastic. Repeat with remaining dough.
4. Sprinkle two smooth kitchen towels with flour and set aside; place a small bowl of water next to work surface. Working in batches, place pasta rounds on work surface and spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of the round; fold over the filling, pushing out as much air as possible and pressing edges to seal. Transfer sealed ravioli to prepared towels. Repeat with remainder. 
5. Melt butter in a large skillet and stir in poppy seeds; keep warm. Working in batches, cook ravioli in a large pot of salted boiling water until tender, about 4 minutes each. Using slotted spoon, transfer to skillet with butter and toss to coat. Transfer ravioli to serving dish and and sprinkle with 1/4 cup parmesan. Serve warm and with extra parmesan cheese.

Summery Kale Salad

Today may be one of the most exciting days of the summer. I am embarking on a month long trip with my family (including three days sans parents). Yes, that time of the year when I get to drop everything and simply relax is here. For the next three weeks, the only thing I am obliged to do is admire Mediterranean scenery while I cruise aboard a three-thousand person ship. Tough life right?

I've decided that on this trip I will indeed relax. I will enjoy every last bit of it. I will use the time off to gain insight on my future--which as of new summer will be that of a real person--, the excursions to expand my cultural knowledge, and the meals to find new culinary inspiration. I will make this trip, a me trip. Sure this sounds selfish--and a little bit like a New Year's resolution--but maybe that is what I need, so why not give it a go?

Anyways, I won't be posting any recipes in the next month, so here is one. I created this recipe myself. I came home one day to find a bunch of kale in my fridge (one I had bought in efforts to start a green smoothie habit) and decided to turn it into a healthy lunch salad. The dressing is delicious and the add-ins are versatile. But I recommend soaking the kale in the dressing for about 20 minutes to ensure full flavor and avoid dry kale. Enjoy!

Beet Feta Kale Salad
Active time: 10 minutes. Total time: 30 minutes
Makes 2 servings

• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar or Stevia
• Salt and pepper
• 1 1/2 tablespoons extra virgin olive oil
• 1 bunch kale, washed and dried
• 4 small beets, diced
• 1/4 cup roasted bell pepper, diced
• 1/4 crumbled feta cheese

1. In a small bowl, combine vinegar and mustard. Add sweetener and stir until dissolved. Season with salt and pepper; add olive oil. Set aside.
2. Remove ribs from kale and tear leaves into 1 1/2-inch pieces. Place kale in a large bowl; add dressing and toss to coat. Let sit for about 20 minutes.
3. Add beets and pepper to kale and toss to combine. Then add feta cheese and toss once or twice.