Roasted Cauliflower

Source: http://www.food.com/recipe/cauliflower-popcorn-roasted-cauliflower-115153

1 head cauliflower or 1 head equal amount of pre-cut commercially prepped cauliflower
3-4 tablespoons olive oil
1/2 -1 teaspoon salt, to taste

1 Preheat oven to 425 degrees.

2 Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.

3 In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.

4 Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.

5 (The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste).

6 Serve immediately and enjoy!

Oven-Roasted Asparagus

Source: http://allrecipes.com/recipe/oven-roasted-asparagus/

1 bunch thin asparagus spears, trimmed

3 tablespoons olive oil

1 1/2 tablespoons grated Parmesan cheese

1 clove garlic, minced 

1 teaspoon sea salt    OR substitute garlic salt for garlic & salt

1/2 teaspoon ground black pepper

1 tablespoon lemon juice (optional, I omitted)

1.  Preheat an oven to 425 degrees F (220 degrees C).

2.  Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

3.  Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

* I didn't measure anything when I made this. I just drizzled the oil on the asparagus in the pan and rolled it around, then sprinkled on Parmesan cheese, garlic salt and pepper.

Smoothies

I typed up some of our favorite smoothies for mom and thought I'd share them here too just in case others would like them.

Green Smoothie

1 1/2 cups almond milk

1/2 cup of coconut water (I never add this.)

2 leaves lacinato (dark greens) kale, spinach, or Swiss Chard, coarsely chopped

1/4 avocado

1/2 cup  mango chunks

Blend until Smooth.

Mango and Coconut Milk Shake

1 cup mango chunks

1/2 cup pinapple chunks

1 1/2 cups coconut milk

1-2 teaspoons brown rice syrup or stevia, to taste

Blend until smooth.

Blueberry, Carob, and Almond Milk Shake

1 cup blueberries

2 teaspoons raw carob powder, cacao powder, or cocoa*

1 1/2 cups almond milk

1 to 2 teaspoons brown rice syrup or stevia, to taste

1/2 cup ice (I've never use this.)

Blend until smooth.

*Cacao powder is the same thing as cocoa powder, but the raw form is usually called cacao.  It is preferable because it's packed with nutrients, including magnesium, and is high in antioxidants.

 

Energy Shake with Almond Butter and Cardamom

1/4 cup almond butter

1 tsp. ground cardamom (good without this too if you don't have it.)

1 1/2 cups purified water

1 cup frozen peaches

1-2 teaspoons brown rice syrup or stevia, to taste

Blend until smooth

Mango-Lime Salsa

This is our absolute favorite salsa recipe.  We esp. love it on Hawaiian hamburgers, fish or shrimp tacos, or just with chips!

1 ripe mango, pitted, peeled, and diced*
2 plum tomatoes, seeded and diced
1/4 cup red onion, diced
2 scallions, thinly sliced
3/4 cup lossely packed, roughly chopped fresh cilantro
1/4 cup fresh orange juice
2 Tbsp fresh lime juice
1/2 tsp Tabasco sauce
Salt
1 Tbsp oil

In a small bowl, combine the mango, tomatoes, onion, scallions, cilantro, orange and lime juices, and Tabasco.  Toss gently to combine.  Season with salt to taste.  Drizzle with the oil and gently toss again.

*We have replaced the mango with fresh peaches and a mix of fresh pineapple and mandarin oranges.

Roasted Veggie Enchilada

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

Mix everything up to the tortillas and only half of the enchilada sauce. Put in a 9x9 pan. Lay tortillas on top and cover with enchilada sauce. Put cheese on top and bake at 400 for 30ish min.

*I couldn't find the actual instruction so this is just what I did. And for cooking I just kept my eye on it.
*David LOVED these
*mine had more liquid than it looks like in the last picture but it was still really good

Caramel Brownies

1 bag Kraft Caramels
2/3 c evaporated milk
1 package German Chocolate Cake Mix
3/4 c melted butter
1 c nuts
1 c semi-sweet chocolate chips (don't do more...it really it's better)

Combine caramels and 1/3 (not half) of evaporated milk in a double boiler. Melt

Combine dry cake mix, butter, remaining evaporated milk, and nuts in a bowl. Stir until dough hold together. Press half of dough into greased 9x13 pan. Bake for 6 min at 350 degrees.
Remove from oven and sprinkle chocolate chips over dough. Pour melted caramel on top of chocolate chips and spread all over. crumble the other half of dough on top. Bake for 15-18 min. Cool slightly then chill for 30 min.

*You can either spread the chocolate chips once they've melted before you put the caramel on top but if you don't there are little chunks of chocolate :) yum
*Start melting the caramel first so they will be done right when the bottom part comes out of the oven.
*you MUST chill them in the fridge for 30 min because if you don't they will not set. But don't do leave them in there too much because they will get too hard.

Best Cheesecake Ever!!!

Crust-
1/2 c butter (I always soften it)
28-30 single graham crackers (single=half a normal rectangle or two little rectangles)
crush crackers and mix together; press into 9" pie plate

Filling-
2-8 oz Philadelphia cream cheese (Philadelphia tastes the best with this)
3/4 c sugar
1 Tbsp vanilla
2 eggs
Mix till there are no lumps. Bake at 350 degrees for 20-25 min until center is firm.

Topping-
1 1/2 pt sour cream
2 Tbsp sugar
1/2 Tbsp vanilla
spread on hot pie. bake at 425 degrees for 5 min. refrigerate for a couple of hours (I usually make it the night before.

*This is a family recipe, my uncle came up with it, so don't share it! It's just a Gonda family rule haha
*Covering just the crust with foil makes it so the crust doesn't burn and if you don't it will definitely burn.
*The filling usually takes longer than 20-25 min so just keep checking it.
*this turns out a little different but delicious every time :)
*this tastes delicious with any type of berry on top