Valrhona: Hot Chocolate Festival

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Last night the hubby and I, along with my dear friend (and talented pastry chef) Kimberly Barrett, attended the Valrhona Hot Chocolate Festival in Dumbo, Brooklyn.

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The event was hosted at L’École Valrhona Du Grand Chocolat located on Water Street in the super trendy Brooklyn neighborhood at the base of the Brooklyn Bridge, and just 5 minutes from Manhattan. The facility boasted state of the art equipment, and a very modern, clean, and polished aesthetic. The school offers a place where the public can take basic classes such as Intro to Chocolate and professional chefs can brush up on their Plated Desserts and Chocoart.

The event was full of chefs, media, and chocolate fanatics. There were seven booths set up for each company to showcase their product.

Marie Belle NY had a sweet and salty caramel hot chocolate. It was the first one I tried. It had a really nice flavor, and the kick of salt helped it from being overly sweet.

One of my all time favorite chocolatiers and brands is FIKA. FIKA is a chocolate brand from Sweden with bold flavors and some of the most delicious truffles I have ever had the pleasure to eat. At the showcase, FIKA made a hot chocolate with ancho chile and served a truffle with chile powder and lingonberry. It was beyond delicious and just the right amount of spice and sweetness.

Ladurée was there in full force. Armed with delicate patisserie and a luscious orange scented hot chocolate. Their offering was by far my favorite of the night. Delicate, complex, yet luscious – they transcended me right back to Ladurée in Paris. Je t’aime Ladurèe.

The best part of the event was catching up with my dear friend and talented Chef, Diane Stopford and drinking way too much decadent hot chocolate and sharing laughs with my husband and friend Kim.

To learn more about Valrhona’s new products and initiatives head over to Valrhona-chocolate.com and be sure to check out L’École Valrhona Du Grand Chocolat to be in the know about the latest happenings in the chocolate world.

Cheers

Chef Sean Patrick Gallagher

Chefseanparickgallagher.com

Effortless Baking: French Apple Tart

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When I was in Paris I had this apple dessert, similar to a cheese danish. It was beyond delicious, and I haven’t stopped thinking about since. I couldn’t remember exactly what made it so special, except that it had crème fraîche in it.

So I set out over New Years weekend to make something similar that would bring me back to my time in France.

 

Rustic French Apple Tart

1 package puff pastry

4 granny smith apples, peeled, cored, and sliced 1/2 inch thick

1/2 cup crème fraîche

Frangipane: 6 ounces Almond Paste, 1/4 cup sugar, 1 egg, 1/2 stick salted butter

Egg wash: 1 egg, beaten with 1 tablespoon water

Demerara sugar, for sprinkling

Crust:

  • Take one sheet of puff pastry and gentry roll in out to fit a 9×9 french tart pan
  • Cut any remaining pastry off the tops to make an even, flat base for the dessert.

Frangipane:

  • In a food processor, add almond paste and butter. Whip for a few minutes until combined, light and fluffy.
  • Add sugar, and whip for 1 minute.
  • Add egg, and let whip for another minute until combined and smooth.

Apples:

  • Peel, core, and slice apples about 1/2 an inch thick. If you want to do them ahead, toss them in 1 tablespoon of lemon juice to keep from oxidizing. If you will make tart right away, you don’t need to do this step. image2

Assembly:

  • Take your tart pan with pastry already laid into it.
  • Spoon frangipane over the dough evenly.
  • On top of the frangipane layer, spoon the crème fraîche. Smooth it evenly over the top not to combine layers.
  • Next, lay the apples into the crème fraîche, evening in rows of three. They should overlap each other just a little.
  • Brush the top with your egg wash lightly, not to put too much or it will pool over the dessert.
  • Sprinkle the demerara sugar over the top of the dessert evenly.
  • Bake in a preheated oven at 400 degrees for 40-45 minutes, rotating 2 times.image1(3)

The tart will be done when it is golden brown, the crust has puffed and is cooked all the way through, the apples are soft, and the sugar has caramelized on top.

Allow to cool 10 minutes before removing from the tart pan.

Place on a cooling rack another 10 minutes and serve either warm or room temperature.

This tart takes a small amount of time to assemble, but is super impressive to guests, and absolutely delicious. The flavors of rich almond and tart apple go so well together and when the crème fraîche bakes, it becomes a creamy, almost cheese-like layer in this dessert, making something completely unique and memorable.

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I hope you try this dessert out, and more of my recipes available here on Homegrownmeals.com

Bon Appetit!

 

Sean Patrick Gallagher

Healthy Meals: Pan Roasted Cauliflower with Pinenuts, Currants, and Feta

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Delicious and quick vegetarian lunch or side dish

Delicious and quick vegetarian lunch or side dish

Pan roasted cauliflower with lemon, garlic, toasted pinenuts, currants, sumac, and feta

1 head Cauliflower, cut into florets

1/4 cup Olive oil

1 Lemon, zested and juiced

1 clove Garlic, thinly sliced

1/8 t Calabrian Chile flakes

2 T Pinenuts, toasted

2 T Currants

1/2 t Sumac

1/4 block Feta, crumbled

  • Heat saute pan on high heat.
  • Add oil and heat until almost smoking.
  • Add cauliflower florets to the pan and brown on one side, turn and brown on other sides.
  • Add garlic, salt and pepper
  • Add chile flakes.
  • Continue to cook until cauliflower starts to soften.
  • Add pinenuts and currants.
  • Add lemon juice and zest.
  • When the cauliflower is tender, add the sumac and feta.
  • Toss to combine.

This makes a great side dish or main dish for lunch. If you omit the feta it is still delicious and makes this vegan. The combination of lemon, garlic, chile, and sumac is delicious. I hope that you try this easy and delicious dish!

Happy Eating

Chef Sean Gallagher

Home-Grown Meal: Chicken Scarpiello

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I spent the last few days in Connecticut with my lovely family cooking, eating, and catching up. It was so much fun and my father wanted to spend some time cooking together. He had seen a Chef on TV make Chicken Scarpiello and he wanted to try it out. My Aunt Nancy makes a delicious Chicken Scarpiello, so rich and so spicy, its incredible! I wanted to make a version that was a little less fatty and eliminate the use of flour. I removed the chicken skin and fat from the dish and used cornstarch to coat the chicken in place of flour. The result was a less greasy dish with a very clean tasting flavor. It was absolutely delicious and spoke for itself. This is bound to be a new family favorite and I hope you try it out! It seems like a lot of work, but it was actually very quick and easy. It was so much fun cooking with my father and eating with the family. (Sorry for such low quality photos! Didn’t think I’d be sharing this post but have had so many people ask for the recipe!!!!) 🙂

 

Chicken Scarpiello

8-12 skinless, bone-in chicken pieces, thigh, legs, breast

6-8 hot Italian sausage links

Salt and freshly ground pepper

Cornstarch for coating

1/2 cup olive oil

10 garlic cloves, sliced paper thin

Fresh oregano, leaves picked

2 cups chicken stock

2 cups dry white wine

3 red bell peppers, sliced thin lengthwise

2 Spanish onions, sliced paper thin

8 oz hot cherry peppers in liquid

Optional: Sliced cremini mushrooms

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  • Remove all skin from chicken pieces and remove any cartilage and fat
  • Caramelize onions until nice and brown, add peppers and garlic at the end and cook until just softened
  • Cook mushrooms on high separately and cook until browned
  • Roast hot Italian sausages until browned evenly and cooked though
  • Once the sausages are cooked and cooled, slice into pieces
  • Get a saute pan hot, add oil
  • Dip each chicken piece in seasoned cornstarch and coat evenly. Shake off excess
  • Place into hot oil and continue to do so until each piece is coated and browned on both sides
  • Remove chicken pieces and place in baking dishes
  • Remove oil from the pan and add white wine and chicken stock, cook on high for several minutes to cook out raw wine flavor
  • Scatter caramelized onions, garlic, peppers, hot peppers, picked oregano leaves, and mushrooms over chicken
  • Place pieces of sausage throughout the pan evenly
  • Season everything with salt and pepper
  • Pour wine and chicken stock mix over everything evenly
  • Cover pan with foil and bake at 375 degrees for 45 minutes covered
  • Remove foil and bake for another 30 minutes at 400 degrees to brown everything
  • Remove and enjoy!

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You can eat this with rice, spaghetti squash, or roasted potatoes. If you eat pasta you can enjoy it with that as well. 🙂

 

Quick and Easy: Turkey Chili with Chipotle and Black Beans

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Turkey Chili with Spaghetti Squash

Turkey Chili with Spaghetti Squash

I have recently cut gluten and dairy out of my everyday diet and am on a mission to improve my overall health and wellness. In changing my diet, I have had to teach myself to do things that I I’ve always known I needed to do but ignored with my busy schedule. Time is the one thing we all never have enough of, so I have begun to plan my meals out a week in advance and make things that will work for multiple meals.
Any kind of meat chili is a great meal, high in protein, satisfying and hearty, as well as low fat. When you make your own you can control the levels of salt and fat that are added to it. I also love making chili because it’s something that you can throw together, put on a timer, and walk away. This recipe would also work great in a slow cooker.

Turkey Chili with Spaghetti Squash

Turkey Chili with Spaghetti Squash

Turkey Chili with Chipotle and Black Beans

2 pounds 95% lean ground Turkey
1 large Spanish onion, diced small
6 cloves garlic, minced finely
2 cubanelle peppers, diced small
1 can crushed tomatoes
1 can home-style Chipotle sauce
1 bottle dark beer ( I used a black & tan)
1 T McCormick hot smoked paprika
2 t McCormick ground cumin
1 T McCormick Mexican oregano
1 t McCormick Roasted Coriander
2 cans low sodium black beans

Preparation:

  • In a large heavy bottom pot, add 1 T of olive oil.
  • Saute onion, garlic, and peppers on medium high heat until softened.
  • Add ground turkey and break up meat with a wooden spoon.
  • Continue cooking until turkey is cooked through.
  • Add your McCormick spices, stir to combine and cook for several minutes to open up spices.
  • Add dark beer and cook until beer reduces by half.
  • Season with salt and pepper.
  • Add chipotle sauce and crushed tomatoes, stir to combine.
  • Add black beans and stir to combine.
  • Cover with lid and let cook on low heat for 30-45 minutes.
  • Taste chili and adjust with salt and pepper as needed.
  • The chili should be thick, spicy, have a good heat, and slight bitterness from the beer.
  • If you like it slightly sweet, you can add 1 T brown sugar when you add the tomatoes.

Such an easy, healthy, and satisfying meal. I like to serve with spaghetti squash, which is so simple to make and such a great exchange for a starch side. It would be delicious topped with avocado, cilantro, and some fresh squeezed lime juice. If you are a very strict paleo, you can omit the black beans of course and bulk it up with some more veggies. 🙂

Roasted Spaghetti Squash

  • Take a spaghetti squash and cut it in half long ways.
  • Use a spoon to remove all seeds from the squash.
  • Place both pieces on a sheet pan and add some water to the bottom of the pan to create a moist cooking environment.
  • Season both with salt and pepper.
  • Bake at 350 for 1 hour.
  • Remove and use a fork to scrape the long strands of squash from the peel.
  • You can eat it just like spaghetti, saute it or mix with a sauce.
  • If you have really large ones, you will need to cook longer.

Cheers and enjoy this healthy and delicious recipe!

– Chef Sean Patrick Gallagher

Turkey Chili with Spaghetti Squash

Turkey Chili with Spaghetti Squash

Last “Perfect” Picnic of Summer

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I wanted to have a picnic all Summer.

Due to busy schedule with zero time off, I  hardly take time to smell the roses. Living in New York City is always a rush. Rushing out of the shower, rushing to the subway, rushing through the grocery store… relaxation is always in the foreground of thoughts but never attained.  The idea of escaping for a few hours to a park in the city is just what I needed, and I got to work planning the “perfect” picnic.

To me, the “perfect” picnic is minimal effort for maximum relaxation time. To achieve this all you need to do is plan ahead. Plan the menu ahead, shop 3 days ahead, prep 2 days ahead, cook the day before, and the day of… relax!

The Menu 

 Lemon Dill Chicken Skewers

Baby Red Potatoes and Watercress Salad

Farro Salad with Roasted Tomatoes and Feta

Baguette slathered in Kerrygold Butter

Ginger Beer and Maine Root Blueberry Soda

Homemade Chocolate Chip Cookies 

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Shopping List

Lemon Chicken Skewers

2 pounds, boneless chicken thighs, cleaned with excess fat removed

2 lemons

1 small white onion

1 clove, garlic

1 bunch fresh dill

dash dried oregano

dash hot pepper flake

Baby Red Potatoes and Watercress Salad

8-12 baby red potatoes

1 bunch fresh watercress

1 small white onion

1 8oz container greek yogurt

1 bunch fresh dill

dash dried oregano

dash hot pepper flake

Farro Salad with Roasted Tomatoes and Feta

4oz farro

1 bunch fresh mint

1 pint heirloom cherry tomatoes

4 cloves garlic

4 oz greek feta

olive oil

1 bunch fresh oregano

Additional Purchases:

Sodas

Baguette

Butter

Homemade Chocolate Chip Cookies ( I made mine from the Nestle Tollhouse recipe!)

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Picnic Recipes

Lemon Chicken Skewers

2 pounds, boneless chicken thighs

2 lemons, juiced

1 small white onion, chopped

1 clove, garlic

1/2 cup olive oil

1 bunch fresh dill

dash dried oregano

dash hot pepper flake

  • In a blender, puree all ingredients until smooth. Taste for seasoning, adjust with salt and pepper.
  • Clean chicken and place in large ziplock bag. Cover with marinade.
  • Refrigerate overnight.
  • You can grill the chicken or broil in the oven. I live in Manhattan so I broiled the chicken for 20 minutes until dark and colored and juicy inside.
  • Allow to cool and place on skewers.

Baby Red Potatoes and Watercress Salad

8-12 baby red potatoes, cut in half

1 bunch fresh watercress

1 small white onion, thinly sliced

1 8oz container greek yogurt

1 T red wine vinegar

1 T freshly squeezed lemon juice

2 T olive oil

1/2 bunch fresh dill

  • Slice potatoes in half and add to a pot of cold water, season with salt.
  • Boil gently until just tender. Shock in ice water.
  • Slice you onion and chop the herbs. Cut the watercress into bite sized pieces.
  • Mix the greek yogurt with olive oil, salt, pepper, red wine vinegar, lemon juice and dill.
  • Mix the potatoes, onion, herbs, watercress with the dressing. Taste for seasoning, adjust if needed.
  • Refrigerate at least an hour, even better made the day before.

Farro Salad with Roasted Tomatoes and Feta

4oz farro

1 bunch fresh mint, minced

1 pint heirloom cherry tomatoes, cut in half

1 medium sized red onion, diced

4 cloves garlic, whole

4 oz greek feta, diced

olive oil

1 bunch fresh oregano

  • Boil farro until tender. Rinse and cool under cold water. Keep cold in fridge.
  • Cover heirloom tomatoes and garlic with olive oil and fresh oregano, cook low and slow in the over for thirty minutes. Seasoned with salt and pepper.
  • Once tomatoes and garlic are cooked, remove from oven.
  • Mix the farro with chopped mint, diced red onion, olive oil from cooking the tomatoes, the tomatoes and mash up the garlic and mix in.
  • Dice feta and mix in.
  • Serve room temperature or cold.

I slathered a fresh Baguette with Kerrygold butter

I also made Homemade Chocolate Chip Cookies ( I made mine from the Nestle Tollhouse recipe!) Sweet final bite for the perfect meal.

 

 

Day of the Picnic:

 

Reheat the chicken skewers, wrap them in foil to keep warm.

Pack your bag full, cold items on the bottom, hot on top.

Bring a big blanket, a sweater in case there’s a chill in the air, a book…

Bring disposable plates, glasses, silverware, and napkins.

 

Enjoy.


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Beautiful day in the park bymy house. Right past the West Side Highway and onto the Pier.

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Braised Pork with roasted mushrooms, roasted potatoes, watercress, lemon dill dressing

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Heres a different way to use a pork roast. Searing, slicing, and then braising the pork adds a ton of flavor and makes this a quick cooking dish. Flavors of fire roasted tomatoes, roasted mushrooms, dill, watercress, and citrus make this a beautiful summer dish.

 

Braised Pork with roasted mushrooms, roasted potatoes, watercress, lemon dill dressing

2 pound pork roast, boneless

1/2 bu dill, chopped

1/2 bu parsley, chopped

2 cups veg stock

1 large can fire roasted tomatoes, crushed

10 cloves garlic, minced/sliced

2 pounds small yellow potatoes

2 lemons, juiced

1 bu watercress, cleaned and chopped

1 portobello, sliced

4 shitake, stemmed and sliced

1 ct crimini mushrooms, quarted

1 cup crumbled feta

2 T capers, drained

 

 

1: Sear pork in 2 T olive oil on medium high heat, rotating once so both sides are caramelized.

2: Remove from heat and let cool. In the same pan, add you mushrooms, and 1 clove garlic minced. Cook over high heat to caramelize mushrooms. Season with salt and pepper.

3: Remove mushrooms and add sliced onion and 2 cloves minced garlic.

4: Cook over medium heat until onion is cooked. Add vegetable stock, cook down for 5 minutes on high. Add tomatoes, crushing them in your hands as you add them to the pot, turn down heat and cook for 5 more minutes.

5: Slice your pork into 8 equal portions by cutting it in half, then fourths, then 8ths.

6: Lay pork into the sauce so they fit snug.

7: Add capers, top with mushrooms, and half the feta.

8: Place in a 500 degree oven for 15 minutes.

10: When pork comes out, make sure it is cooked through, top with more feta and chopped parsley.

Roasted potatoes with watercress and lemon dill dressing 

1: Half potatoes, toss in olive oil with salt and pepper and 1 clove sliced garlic

2: Roast at 400 for 15 – 20 minutes until brown and crisp

3: Clean and cut watercress, place in bowl to side

4: In a container place 1 clove garlic, 1/2 bu dill, 1/2 bu parsley, and juice of one lemon.

5: Add 1/4 cup olive oil and 2 T water. Puree until smooth. Season with salt and pepper.

6: When potatoes are hot out of the oven, toss in with watercress and dressing.

Serve hot or room temperature.

 

This recipe is delicious, healthy, and very flavorful. Try it out!

 

Cheers,
Sean Patrick Gallagher

Two Dishes, One Chicken

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Roasted Chicken has got to be my all time favorite meal. It is so simple and yet, so complex. I have roasted a chicken many different ways; with truffle butter under the skin, stuffed with sausage, or simply dressed with herbs. There are a ton of ways to roast a chicken, but this is how I do it.

1: Clean your bird in cold water, check the skin for any leftover feathers or abnormalities and remove them.

2: Remove the innards of the bird; you can keep them and roast them along side the bird or toss them.

3: Dry your bird completely dry. Moisture on the skin of the bird will prevent a nice crisp finished product.

4: Using your fingers, gently slide underneath the skin of the breast of the bird and loosen it, creating a cavity between the breast and the skin. Here you can place butter, herbs, any kind of flavorings you wish to impart on the chicken.

5: Cover the bird in freshly ground black pepper, a liberal amount of kosher salt, and drizzle olive oil all over it. Massage the seasoning into the bird.

6: Place the bird on a roasting rack or sheet pan. I like to make a bed of aromatics; carrots, onions, garlic, celery, thyme.. and place the chicken on top so the chicken is not directly touching the metal and the aromatics cook along with it.

7: Place the bird in a 400° oven for 20 minutes.

8: After 20 minutes, rotate the pan, lower the heat to 375°, and place the time for 1 hour. (This will be perfect for a 3 pound chicken, add an additional 20 minutes per pound for large birds)

9: Remove the chicken and let it rest for 10 minutes.

10: I like to remove the breasts and slice them, then cut the chicken into pieces: thighs, legs, and wings.

11: Use the drippings from the chicken to create a flavorful sauce.

With this roast chicken, I caramelized one onion, a few sliced mushrooms, and chopped up the aromatics that roasted with the chicken. I then adds the drippings from the roast chicken to create a sauce. Served over a bed of whole wheat couscous and some delicious fresh pea shoots, this is a fantastic, healthy, easy, and delicious meal.

 

Every time you roast a chicken there is leftovers. With that leftover chicken I usually make soup or shred the chicken for many different dishes.. salads, enchiladas, tacos.. and so on.

In NYC I once ate a chicken salad that used avocado instead of mayonnaise, which for me was heaven because nothing in the world disturbs me more than that god-forsaken product! Here is a quick and delicious recipe to utilize left over chicken.

Avocado Chicken Salad

2 cups leftover roasted chicken, shredded or chopped

2 large avocados

1 lime juiced

2 T chopped fresh cilantro

2 T sour cream

1 t kosher salt

fresh ground black pepper

Corn or wheat tortillas

dash of hot sauce

1: Shred your leftover chicken, make sure there is no cartilage or bones. If you want to make this and don’t have leftover roasted chicken you can use a rotisserie chicken from the grocery, or roast chicken thighs and pull the meat.

2: Mash the avocados separately with lime juice, sour cream, and cilantro. Season with salt and pepper and mix well. Mix in chicken and stir well to combine.

3: Toast whole wheat tortillas, serve the chicken salad cold on the tortillas with a squeeze of fresh lime and a dash of hot sauce.

This dish couldn’t be easier and is delicious, a much healthier alternative to traditional chicken salad.

Cheers,

Sean Patrick Gallagher

Albóndigas

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Whenever I have ground beef around, I challenge myself to make something different. I stuff peppers, fill tortillas, or  make hearty bolognese. Scouring through our fridge in Philly, I decided that I would make a style of meatball named Albóndigas, a spanish style meatball dish.

For this recipe I wanted to use what I had lying around and in the fridge, so you could substitute many of the items I use with what you have in your fridge.

Albóndigas – Serves 4-6 (Depending on how hungry you are!)

2 pounds ground beef

1/4 cup cracker crumbs

1/4 cup milk

1 egg

2 T chopped cilantro

1/2 teaspoon cinnamon

1 teaspoon  ground oregano

1/2 cup crumbled feta

1 T ground cumin

1/8 t hot pepper flake

1/2 large white onion, small diced

3 cloves garlic, minced

Sauce:

1 can san marzano tomatoes, pureed

2 small carrots, peeled and shredded

1/2 large white onion, minced

4 cloves garlic, minced

1 T kosher salt

1 T white sugar

1 T vinegar

Mix together all items except the onion and garlic. Do not over mix or you can make the beef tough.

Separately, Cook onion until soft in 1 T olive oil, Add garlic and cook for 2 minutes

Let cool, mix into meat mixture.

In the same pan you cooked the onion add enough olive oil to fill pan 1/2 inch.

Roll the meatballs into golf ball size.  Once the oil is hot, add meatballs to brown, brown on both sides. remove from heat and add 1/2 white onion minced, 4 cloves garlic minced, 2 carrots shredded.

Once the onion and carrot are soft, add tomato puree. Add 1 T kosher salt and 1 T sugar, cook for 20 minutes over medium heat covered. Add meatballs back in and cook for 1 hour on medium low heat. Stirring every 20 minutes to prevent scorching on the bottom of the pan. Taste the sauce for seasoning and finish with a splash of good vinegar to balance sauce.

Finish with a drizzle of good oil and chopped fresh cilantro and feta.

Try this recipe out! Super easy and delicious.

Cheers,
Sean Patrick Gallagher

Welcome to The Epicures Dish!

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Catering a Wedding, Summer 2009

I will be moving to New York City next month and decided that this is a fresh start and I should journal or blog this whole experience. I’ve also been contributing monthly articles to Equal4all, a wonderful blog and that has been a great experience. So with their motivation, and tons of friends and family constant persuasion, I have decided that I should share my knowledge of food and nutrition with everyone and share daily and weekly recipes and advice.

For my first blog entry I will share with you one the easiest and healthiest recipes I have! Try this recipe and you will impress friends and family and you will be surprised with how simple it really is!

Curried Cauliflower with Quinoa and Avocado

1 Bell Pepper

4 Cloves Garlic

1 Head Cauliflower

1 Jalapeno

2 Roma Tomatoes

½  Lime

3 T Red Curry Paste

¼ Cup Water

½ T Hot Pepper Flake

2 T Salt

1 T Ground Black Pepper

2 T Olive Oil

Prep:

  • Dice you bell pepper and tomatoes into large chunks about an inch length. Slice you jalapeno thinly seeds and all into rings. Smash you garlic and chop it roughly. Take your head of cauliflower and cut it into small florets.

Sauce:

  • Mix the water, red curry paste, hot pepper flake, 1 T salt, and ½ T ground block pepper.

Sauté:

  • I like to make this in a wok, but if you don’t have a wok then use a large sauté pan. Get your pan very hot and add your olive oil.  Let the oil heat up for a moment and then add you cauliflower florets. Move them around the pan and let them brown. Cook for 5 minutes and then add your jalapeno, garlic, and bell pepper. Season with 1 T of salt and ½ T ground black pepper. Let the vegetables cook for 7 minutes over high heat stirring them frequently. Then add your sauce and cover with a lid. Cook for 10 minutes. Turn heat off and add your chopped tomatoes. Juice half the lime into the pan and stir to combine.  Serve hot over quinoa.

Quinoa

1 Cup Quinoa

2 Cups Water

½ Lime

1 T Cilantro chopped

1 t Salt

Ground Black Pepper

  • Bring 2 cups of water to a boil in a saucepot. Add your salt. When the water boils add your quinoa and turn the heat down to a simmer. Cook until the grain has absorbed all the liquid and become tender. Add quinoa to a bowl and mix in black pepper, lime juice, and cilantro.

Serve your curry on a bed of quinoa, I like to serve it will some large diced avocado.

Try this recipe out! It is really delicious and very healthy for you. The only fat in the dish is from the olive oil and avocado and it is heart-healthy monounsaturated fat. This dish is also vegetarian, which makes it very light and a nice change in the weekly menu.

So spice it up and try something different, you will be happy with the results!

If you have any questions about this recipe or anything at all, email me at Chef.seangallagher@gmail.com

Sincerely,

Sean Gallagher

Brooklyn Bridge, 3/10