I love vegetables and these cauliflower steaks are absolutely delicious. Served with jasmine rice and a side of sautéed mushrooms, it’s a hearty meal. Plus, it’s a unique way to serve cauliflower – making it the star!

This recipes serves 2

INGREDIENTS
1 Tbsp Olive Oil
2 Tbsp Butter
1/4 cup freshly cracked Peppercorns, crushed
2 slices of Cauliflower, cut 1″ thick
2 Tbsp Brandy or Cognac
3/4 cup Vegetable Broth
Pinch of Salt

METHOD
Heat oven to 350 degrees F.
Place oil, butter and peppercorns in cast iron skillet over medium heat, stirring until butter melts and the peppercorns are toasty and releasing their flavor.
Place sliced cauliflower in skillet and cook on one side about 2 minutes.
Place skillet in the oven and cook 10 minutes, turn cauliflower over and cook another 10 minutes.
Remove skillet from oven, gently take cauliflower out and set aside on serving plates.
Return the skillet to the stovetop over medium heat.
Carefully add brandy to pan (caution: it will flame up, also do not pour directly from bottle).
Once flames are gone, stir in broth and season with a pinch of salt.
Allow to simmer for about 3 to 5 minutes.
Top the cauliflower with the peppercorn sauce and enjoy right away!

I love making pizza at home. It’s really simple to make the dough yourself. The recipe below is my favorite for pizza crust & flatbread (rolled extra thin) and it turns out perfect every time. However, you always have the option to buy a ready made pizza crust, and there’s lots of great options in the grocery store. Anyway, I think the best part of making pizza at home is topping it with all your favorites… and lots of cheese!

The recipe I’m sharing today has become our new family favorite. The toppings are simple, but the flavor is anything but simple!!

Makes one 12” pizza

INGREDIENTS
For Dough:
1 cup warm water
2 ½ tsp dry active Yeast
1 Tbsp Honey
2 ½ to 3 cups all-purpose Flour
1/2 tsp Salt
2 Tbsp Olive Oil

Pizza Sauce:
1/2 cup Cilantro
1/4 cup picked Jalapeños
3 Tbsp Olive Oil
1 tsp Cumin

Toppings:
2 to 3 cups of shredded Mexican Cheese Blend
2 Roma Tomatoes, diced
1 cup fresh Corn
½ red Onion, thinly sliced
½ cup Black Olives, halved
2 Tbsp Capers
More picked jalapeños, optional (but nice if you like it spicy)

METHOD
Preheat oven to 400 degrees.
Mix the honey and warm water together in a small bowl.
Add the yeast to the water and let it sit for 15 minutes until a nice foam forms from the yeast growing.
Place flour and salt in a mixing bowl with the dough hook attachment and slowly add the yeast mixture.
Mix on medium-high for about 5 minutes, until the dough becomes elastic and firm.
Remove dough from bowl and rub lightly with olive oil.
Place in a bowl and cover with a clean dry towel.
Let sit in a warm place to rise for 20 minutes (it should double in size).

While the dough is rising you can make the sauce for the pizza.
Blend the cilantro, pickled jalapeños, olive oil, lime juice and cumin together in the food processor until a smooth paste is formed.
Set aside until you have your pizza crust ready to top.

After the dough has risen, place it on a floured surface.
If you want to make smaller individual pizzas cut dough into portions, or use for one large pizza.
Roll out to desired thickness and size, or shape using your hands, gently stretching the dough into the shape you desire.
Place dough onto a lightly greased pizza baking pan.
Spoon the cilantro sauce onto the pizza crust and spread evenly.
Evenly distribute the cheese and toppings on the crust.
Bake for 10 to 15 minutes or so, depending on the thickness of the crust.
Remove, cut into slices and serve.

For a crispier crust, cook your pizza crust for about 7 minutes before topping it with anything! That’s always an option.

This easy cake is nutty and dense with the most incredible texture (achieved by the coconut sugar and oat flour). Honestly, I couldn’t stop eating it. It’s delicious on it’s own, but I made a quick caramel sauce to drizzle on top.

Pecan Oat Cake
Makes one 9-inch cake

INGREDIENTS
Topping:
2 Tbsp Butter, softened
3 Tbsp Brown Sugar
1 cup Pecans, chopped fine

For Cake:
4 Tbsp Butter, salted
2/3 cup Coconut Sugar
1 cup Oat Flour (made by processing oatmeal until fine)
4 Eggs, beaten

Warm Caramel Sauce, if desired (recipe follows)

METHOD
Preheat the oven to 350° F.
For Topping:
Spread the 2 tablespoons of softened butter on the bottom and sides of your cake pan.
Coat the pan with the brown sugar and pecans.
Set aside.

For Cake:
Beat the butter and sugar until creamy.
Add in the oat flour and eggs until combined.
Scrape the batter into the prepared cake pan.
Bake 20 to 25 minutes, until the cake is golden brown and springy on top and barely beginning to shrink from the sides of the pan.
Cool the cake in the pan on a rack for 5 minutes.
Unmold the cake onto a cake platter (nut side up) and allow to cool.
Sift a little powdered sugar on top.
Serve with warm caramel sauce, if desired.
Enjoy!

Caramel Sauce

INGREDIENTS
1 stick of Butter, salted
¾ cup Brown Sugar
½ cup Heavy Whipping Cream

METHOD
In a small saucepan melt the butter over medium low heat.
Add the brown sugar and heavy cream together, whisking vigorously to combine.
Bring to a boil and reduce to a low simmer.
Stir continuously until the sugar is melted and no longer granular (about 3 minutes).
Allow to cool until just warm, before serving.
Caramel will thicken as it cools.
Store in refrigerator and warm slightly

People always ask me if I cook at home, since I’m cooking everyday at The Curious Kitchen. My answer is “yes” – because dishes like this one come together in 20 minutes. While the pasta is cooking, I prepare the sauce. A quick tasty side salad of Arugula, Tomato, Shredded Mozzarella with Vinegar & Oil… and dinner is served!

INGREDIENTS
1 lb dry Spaghetti
2 Tbsp Olive Oil
4 ounces Pancetta, cubed
4 Garlic Cloves, finely chopped
2 large Eggs
1 cup Parmigiano-Reggiano, freshly grated
1 handful Parsley, chopped (save some for garnish)
Freshly ground Black Pepper
Crushed Red Pepper

METHOD
Prepare the pasta according to the package directions.
While the pasta is cooking, prepare the sauce.

In a heavy saucepan add the olive oil and pancetta.
Sauté for about 3 minutes, until the pancetta is crisp.
Add the garlic into the pan and sauté for less than 1 minute to soften.
In a separate bowl mix the eggs with the Parmesan Cheese, stirring to remove any lumps.
As soon as the pasta is ready, remove it from the hot water using a pasta spoon and add it into the pancetta saucepan (do not throw out the pasta water!).
It is very important that the pasta is really hot; because the heat of the pasta will cook the raw eggs, so stir in the egg mixture in quickly.
Add a little, about ¼ cup, of the reserved hot pasta water to thin out the sauce.
Season pasta with several turns of freshly ground black pepper and a pinch or two of crushed red pepper.
Taste and season with salt, if needed
Mound the Carbonara into warm serving bowls.
Garnish with parsley and serve with additional Parmesan Cheese, if desired.
Enjoy!

Eggs Benedict is one of my favorite breakfasts to order out… but it’s also one of those dishes that you can become easily disappointed it. Why?? Because it’s all about the Hollandaise Sauce.

Since I’m such a Hollandaise snob, I now make Eggs Benedict at home, where I know the Hollandaise will be perfection. It’s so easy to make wonderful Hollandaise Sauce.

I served the Eggs Benedict with some potatoes that I fried up with some onions and peppers.

This serves 2 people (2 eggs each) or 4 people (1 egg each).

INGREDIENTS
Hollandaise Sauce (make ahead and set aside)
4 Pieces of Canadian Bacon or Ham, warmed
4 Eggs
2 Tbsp White Vinegar
2 English Muffins, split and lightly toasted

METHOD
Prepare the Hollandaise Sauce and set aside.
Place 4 pieces of Canadian Bacon or Ham in a frying pan on low, just to warm.
Add water to a saucepan (about 4 inches deep, just enough to cover the eggs).
Add in the vinegar and turn on medium to boil.
Once the water boils, turn it on low and carefully add the eggs into the water.
I usually crack the eggs, one by one, into a ramekin, then slide them into the water.
Once all the eggs are in the water, turn the heat back up to medium and allow the water to come to a low boil.
After a few minutes, the eggs are ready to come out of the pan.
You don’t want to overcook them, the yolk should still be runny.

Assembly:
Place the ham onto the lightly toasted (and buttered if you like) English Muffins.
Place the poached eggs on top of the ham.
Stir the Hollandaise Sauce and spoon onto the hot poached eggs.
Sprinkle with a little pepper, if desired, and serve right away.
Enjoy!

This dish looks elegant, but it’s simple… and believe me, it’s super easy to prepare. I love the crunchy pecan crust, and I love that it’s achieved in the oven. Plus, I lined the baking pan with tin foil, so there was no messy pan to clean up afterwards.

You can serve the fish however you’d like, but atop the Roasted Red Pepper Coulis was fabulous. Topped with some micro greens for perfection! It’s one of my favorites.  

Pecan Crusted Mahi

INGREDIENTS
1 Tbsp Olive Oil
2 portions of Mahi Mahi
pinch of Salt 
1 egg, beaten
1/2 cup Pecans, crushed

METHOD
Preheat oven to 350 degrees.
Line your baking dish with tin foil, sprayed with a little olive oil.
Rinse and pat dry the 2 pieces of Mahi.
Lightly salt and set aside.
Break egg into a low shallow dish.
Add about a tablespoon of water and beat until blended.
Set aside.
Place the pecans in a low shallow dish.
Dip fish pieces into the egg to coat, and then into the pecans to cover completely.
Place on prepared baking dish and bake for 20 minutes.
If desired, turn the broiler on for a minute or two to brown the crust further…but be sure to keep an eye on it!
Serve Mahi atop Roasted Red Pepper Coulis (recipe below).

Roased Red Pepper Coulis

INGREDIENTS
2 Red Bell Peppers
1/4 cup Olive Oil
Salt and Pepper, to taste

METHOD
Preheat oven to 350 degrees.
Wash the bell peppers and place them over a low flame, either on your stovetop or bbq grill, turning frequently.
Once the pepper skin is blackened, remove from the flame and place peppers in a baking dish and bake for about 30 minutes, or until the peppers are soft.
Remove from oven and allow to cool until you can handle the pepper.
Remove the skins, they should come off easily.
Place peppers in the food processor and pulse until somewhat smooth.
Place peppers in a bowl.
Add a few pinches of salt and pepper.
Stir in the olive oil.
Taste and adjust seasonings, as needed.

I love the flavors of ginger, garlic, and cinnamon… cooked together with coconut milk and tomatoes. Big bites of carrot, celery, and potato make this a hearty meal. This curry is so delicious. I like my curry rich and thick. This turned out just perfect!

Vegetarian? Substitute white mushroom halves for the chicken and use veggie broth instead of the chicken broth. If you don’t want/like mushrooms, just use some extra veggies like broccoli or snow peas.

INGREDIENTS
3 Tbsp Butter
1 Onion, chopped
1-inch piece Ginger, peeled and finely chopped
4 cloves of Garlic, finely chopped or minced
2 Tbsp Garam Masala
½ tsp Cinnamon
4 Chicken Thighs, boneless & skinless, cut into 1-inch cubes
2 Tbsp Tomato Paste
1 (15-ounce) cans Coconut Milk
2 cups Chicken Stock
2 Carrots, peeled and chopped
1 Green Bell Pepper, chopped
1 Potato, peeled and chopped
2 Roma tomatoes, diced
2 Tbsp cilantro leaves, plus more for garnish
1 lemon, juiced
Kosher Salt and freshly ground Black Pepper, as desired

METHOD
Heat the butter in a large heavy sauté pan.
Add the onions, ginger and garlic and cook on medium low until the onions begin to soften, about 5 minutes.
Stir in the Garam Masala and cinnamon.
Add the chicken and cook on medium for about 5 minutes.
Add the tomato paste, coconut milk, chicken stock, carrots, bell pepper, potato, tomato and cilantro leaves.
Cook on medium heat until it comes to a simmer.
Turn to medium low and cook for about 20 minutes, stirring every few minutes, until the chicken is cooked through and the veggies are soft.
Stir in the lemon juice.
Taste and season with salt and pepper, as desired.
Garnish with cilantro.
Serve with your favorite rice.
Enjoy!