1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

Accompaniment: lemon wedges

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Makes 4 side-dish servings.

Cucumber Scallion Raita

1/4 cup finely chopped English (seedless cucumber)
1 thinly sliced scallion
3/4 cup yogurt
1/2 teaspoon salt

Mix!

I was out and about Austin today and was on the hunt for locally made pâté. That led me to the farmers market at the triangle. Unfortunatly, no pâté was found but I did get some lovely kale and rainbow chard from johnson's backyard garden.

So I decided to make some kale chips with the beautiful veggies. Luckily for me I found an exciting recipe from I breath...I'm hungry... They were addictive! And really yummy! Try it now since it is kale season!


Sriracha & Lime Kale Chips
1 bunch of kale, well washed
2 tablespoons of olive oil
Juice of 1 lime
1 tablespoon of sriracha
1 teaspoon low sodium soy sauce
1 teaspoon fish sauce

Preheat oven to 350.
Remove kale stems and tear clean and dried leaves into chip size pieces. Place in a large bowl.
Take all wet ingredients and whisk together.
Pour sauce over kale.
Toss with hands (or tongs) and coat thoroughly.
Arrange kale on baking sheets in a single layer. I baked two trays at a time and it worked fine.
Bake for 10 minutes.
Once you are done baking all the kale turn the oven off and let it cool for 15 minutes.
Place all the kale chips on to one pan and return to cooling oven so the chips can dry out totally.
Once totally cooled, place chips in an air tight container or ziplock bag to store...that is if they are not all completely devoured.

last april, I had the privilege to spend a couple days in south beach, miami with some lovely ladies. while we were there we enjoyed lots of fun in the sun and the sights south beach had to offer. We also got to eat some super yummy food. The one thing we all raved about was the pao de queijo (brazilian cheese bread) that was served with one of our meals. It was so good we started looking for recipes right then.



When I got back I had every intention to make some. But some thing always came up and I never got around to it till now. I have to say it is a really simple recipe and I have no idea why I didn't make them sooner and more frequently.

For next time I will make then smaller and try to "roll" them rounder for appearance sake.


Pao de Queijo (Brazilian Cheese Bread)
Recipe from allrecipe.com
Ingredients
1/2 cup olive oil or butter (I used butter)
1/3 cup water
1/3 cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic (I used granulated garlic)
2/3 cup freshly grated Parmesan cheese
2 beaten eggs

Directions
Preheat oven to 375 degrees F (190 degrees C).
Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.