prep time: 10 minutes      cook time: 40-50 minutes       total: 50-60 minutes       servings: 4parmesan-roasted-cauliflower

ingredients
1 head of cauliflower, cut into florets
1 medium onion, sliced
4 sprigs of thyme
4 garlic cloves, unpeeled
3 T olive oil
kosher salt and freshly ground black pepper
1/2 c grated parmesan cheese

directions

  1. preheat oven to 425 degrees.
  2. toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil.
  3. season with salt and pepper.
  4. roast, tossing occasionally, until almost tender, 35-40 minutes.
  5. sprinkle with parmesan, toss to combine, and roast until cauliflower is tender, 5-10 minutes longer.

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arroz con pollo

March 18, 2014

prep time: 20 minutes       cook time: 30 minutes       total: 50 minutes       makes 6 servings

ingredients
3.5-4 lbs of chicken (cut into 8 pieces)
extra virgin olive oil
salt
pepper
1 onion, chopped
1 bell pepper, chopped
cauliflower
3 garlic cloves
1 tsp paprika
2 T tomato paste (or 1 can crushed or stewed tomatoes)
2 1/2 c jasmine rice
1/2 white wine
2 c chicken stock
1-2 tsp saffron
1 dried bay leaf
chopped parsley

directions

  1. heat a pan over medium-high heat with a few tablespoons of olive oil. season the chicken liberally with salt and pepper on all sides. cook until golden on all sides, about 10 minutes. remove from pan to a plate.
  2. combine the onion, pepper, and garlic in pan with more oil as needed. season with salt. cook for 3-4 minutes until soft and slightly caramelized. season with paprika.
  3. add tomato paste (or crushed/stewed tomatoes) and allow to cook until darkened. once tomato paste is dark plum colored, add white rice and toast for 2 minutes.
  4. deglaze pan with white wine, then pour in chicken stock. stir in the saffron and bay leaf. bring to a boil then reduce to a simmer. cover and cook for 15-20 minutes until rice is cooked, but al dente. halfway through cooking the rice, add chicken to the pan and let cook for at least 8-10 minutes.
  5. serve arroz con pollo warm with parsley and cilantro.

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