Roasted Cauliflower Salad + Hoppy Wheat Beer or Pils

Just in time for Fall: Sonoma County Style Comfort Food and Full Bodied Wheat Beer- Perfect Pairing: Modern Times Unfortunate Islands. It’s a delightful combo!!! 

Another great pairing is the Double Aught Pilsner from Bear Republic

The sweetness of the wheat or the Pilsner brings out the sweetness of the coconut nectar and is well balanced with the spice of the mustard and Garam Masala.

 

http://jessposhepny.com/category/beer-2/

Roasted Cauliflower on top of romaine and frisse in Moxie Lady’s kitchen

The end of Summer is nearing and produce options are changing. We are beginning to settle into our comfort phase and look to root and cretaceous vegetables, stews, and soups to plan for the chilly nights. But who said the Summer feeling had to go away completely? Combine roasted root vegetables and seasoned with fresh spices from the local, Savory Spice Shop. This creates the perfect dinner dish for a Fall evening while maintaining the healthy, fresh elements of Summer.

Pair this savory dish with Modern Times Fortunate Islands- a fruit forward, hoppy, wheat beer. Pick it up at the local bottle shop Beer Craft in Rohnert Park. 

*{This recipe is whole30 approved too if you leave out the beer! And it’s great for the whole family!} 

INGREDIENTS

  • 1 lime, juiced
  • 1 tsp. spicy brown mustard
  • 4 tsp. olive oil {I use Ancient Olive Trees Oil; a hint of spice and citrus} 
  • ½ tsp. coconut nectar (honey substitute)
  • 1 head cauliflower, quartered, sliced in thin steaks
  • 2 tsp. Garam masala {Buy fresh from Savory Spice
  • 1 and 1/2 tsp. Salt
  • ½ tsp. fresh ground pepper
  • 1 head frisee salad, chopped
  • 3 heads hearts of romaine, chopped
  • 1 c. green olives, sliced in quarters (long)
  • ½ cashews, chopped

 

METHOD

Roasted Cauliflower:

Pre-heat oven to 400 degrees. Place cauliflower steaks on a sheet tray, use two trays if needed to avoid layering. Drizzle 1 tsp. Olive oil over cauliflower, dust with garam masala. Roast in oven for 30 minutes, flipping steaks after 15. Set aside when done.

Dressing:

In a small mixing bowl, squeeze the juice from one lime, mustard, remaining olive oil, ½ tsp salt and pepper. MIx until blended well.

Salad:

In a large mixing bowl, add in romaine, frisee, olives, half of the cauliflower, and dressing, mix. Transfer to serving bowl. Add remaining cauliflower and sprinkle cashews on top. Serve.

Serves dinner for 4.

 

Happy Cooking!

Sign up to receive cool stuff from Moxie Lady!

* indicates required


Beef Tacos Whole30 Style

http://jessposhepny.com/2016/05/whole30-style-beef-broccoli/

 

You’ll Need:

  • 1 pound ground beef
  • 1 bunch radish, sliced
  • 1 avocado, cut into chunks
  • Cilantro, cut off stems
  • 2 limes, cut into quarters
  • 1 tomato, cut into chunks
  • Red onion, chopped
  • 2 heads butter lettuce

 

Seasoning {to your taste}

  • paprika
  • cayenne
  • salt
  • pepper

Method:

Cook ground beef with seasoning, once 1 minute from done {almost all browned} add ¼ cup water. Remove from heat.

To serve:
Build ingredients in lettuce cups as desired, finish with a squeeze of lime and cilantro.

http://jessposhepny.com/2016/05/whole30-style-beef-broccoli/

Eat Clean, Eat Healthy, & Eat Well.

 

 

 

Asian Noodle box

My husband is the best chef and I love his food. I asked him to create a recipe based on my very favorite dish from a local hole-in-the-wall: Pho Vietnam. He came up with a tasty, fresh, savory noodle box- it’s perfect for a meal for the family or when entertaining. AND I am using this at work for one of our events! It’s a fun dish to serve in a small box for parties of any size!

Asian Noodle Box

For the chicken:

1 ounce Ginger, peeled, thinly sliced

3 each Garlic cloves

1 Tbsp Black Peppercorns

1 Tbsp Soy Sauce

8ea Chicken Breast

1 Tbsp Salt Water

For the dressing:

2 cups Ponzu

1⁄4 cup Brown sugar

3 Tablespoons Ginger, freshly micro planed

2 Limes, zest & juiced

1 cup Canola / Olive Oil Blend

3 each Garlic Cloves, freshly microplaned

1⁄4 cup Cilantro, chopped

1 Tablespoon Sriracha Pepper Sauce

2 Scallions, white and green thinly sliced

For the noodles:

1 pound Rice noodles

2 each Carrots, julienned

1 each Cucumber, peeled, halved, seeded and thinly sliced into half rounds

1⁄4 Cup Mint, sliced

1⁄2 Cup Napa Cabbage, shredded

1⁄4 Cup Dry-roasted nuts, chopped

Chicken:

Place all ingredients in a large pot. Add enough water to completely cover the chicken and season with salt. Bring water to a boil over high heat. Reduce the temperature to a simmer. Simmer for 30 minutes, or until chicken is cooked through. Remove the pan from the heat and allow the chicken to cool slightly in the water.Once the chicken has cooled enough to touch, shred the chicken by hand or with a fork and reserve in a little bit of the poaching liquid.

Dressing: Whisk all ingredients together, reserve. Can be made up to 48 hours in advance

Noodles: While the chicken is cooling, bring another large pot of water to a boil.

Cook the noodles according to instructions on package.

Drain well and rinse under cool water and reserve.

Assembly:

Combine the cooked noodles, vegetables, chicken and season with dressing to taste.

Allow the salad to rest, as it will continue to absorb dressing.

Adjust seasoning with salt and pepper

Add Sriracha if desired.

Asian Noodle

Recipe courtesy of Peloton Culinary & Catering

Chef Tim Vallery and Patrick Tafoya

 

Happy Cooking!!!

A Cruciferous Salad

Ever since I was a teenager I loved this salad. It’s super simple to make, it lasts about a week in the fridge, and tastes great. It’s really good for you too. It’s chalk full of iron.

You’ll Need:

  • 4 Broccoli heads with some stem
  • 1 cauliflower head, cut into bite size pieces
  • 1/2 head red cabbage sliced thinly and about 1.5 inch long
  • White wine or apple cider vinegar for drizzling
  • Salt & pepper to taste

The amounts of the ingredients will depend on how much you really want to make.

Method:

Boil water then throw in the cauliflower for a minute, add the broccoli, let those boil for about 3 minutes or until al dente. Remove with a strainer spoon or chinois so you get all of the little pieces. Add the red cabbage for 20 seconds and remove. Put all of the veggies together in a big bowl and drizzle the vinegar over add salt and pepper to taste and mix.

http://jessposhepny.com/category/whole-30-life/

Eat Clean, Eat Healthy, & Eat Well. 

Whole30 Day One

I spent the last couple of weeks preparing myself with what Whole 30 is. I educated myself, became armed with healthy recipes, and learned how to make certain whole 30 approved dressings and dips. It’s not easy because it’s all about planning but today was a good eating day. It did take me a lot of prep and several steps but how I’ll have lunch and dinner for the family tomorrow too with little efforts.

Seared chicken breast season with “Uncle Timmy’ Famous Spice Rub” and seared in sesame oil. Let the chicken cool after cooking. Then chop.

Salad:
Chopped chicken
Chopped romaine lettuce
Whole black olives
2 avocados
1 honey crisp apple
A few castelvetravo olives cut in half

Dressing:
2 ounces of sesame oil
3 ounces of Apple cider vinegar
A pinch or 2 of salt and pepper to taste
5 shakes of mustard powder for emulsifying
Whisk and pour over salad

This is easy, full of flavors and different textures, and very satisfying.

(null)

 

Eat Clean, Eat Healthy, & Eat Well.

 

 

Whole 30 Life: Intro

I recently read the book, “It Starts with Food” and became inspired. With the farmers markets right around the corner and only 30 days to initially commit, I thought April would be the best time to start. This is my practice for the next few days before April 1st and my beginning of the Whole 30- 30 days of eating healthy…no dairy, grains, starch, beer, wine, or as some might say, “fun things”.

So… I am thinking I’ll start off right: I am preparing by creating a Pinterest board of recipe ideas, buying the right foods to prepare ahead of time, and before the 1st, I will be going to one of Sonoma County’s hottest new restaurants with my husband: Valette.

I have the friend who will be my sounding board and my partner in health as we cook healthy foods and experiment, and go through what I can only imagine will be some sort of pain. It will be fun. From a beer loving, food obsessed, wine professional… this will be fun. Join me on this journey. If anyone can make delicious food out of this limited list, it’s me.

Cheers and Enjoy!

 

Here is a sneak peak of what I have been prepping myself and my family with. Marinated chicken breast {recipe by my son LOLO} and BBQ’d. Then build your own lettuce  “Tacos” with basically whatever you have in the fridge and pantry: I used corn {not allowed on the whole 30}, avocado, tomato, jalapeno, onion, cucumber

siracha + Greek yogurt {for the rest of your family}

One of the most difficult things about changing the way you eat even for a  short period of time is affecting your children or spouse so be sure to have things they can have too that won’t temp you.

This is delicious. I could seriously eat these all day long.

http://jessposhepny.com/category/whole-30-life/ http://jessposhepny.com/category/whole-30-life/ http://jessposhepny.com/category/whole-30-life/ http://jessposhepny.com/category/whole-30-life/ http://jessposhepny.com/category/whole-30-life/