Cheesy Cauliflower Fritters

Who doesn’t love a dish that’s quick, easy, and full of delicious cheese? I know I do. Fritters are one of the easiest things you can possibly make. Plus, they use up leftover vegetables. These cheesy cauliflower fritters are so tasty. Kids can easily help you make them, too. They’re a perfect weeknight food.

Cheesy Cauliflower Fritters

I prefer making these cauliflower fritters with leftover roasted cauliflower, because I love the deep flavour from the cauliflower being browned in the oven. Using leftover cauliflower makes these fritters so quick to throw together. They can be on the table in about 15 minutes. You can use steamed cauliflower, instead, if you like. I’ve given directions for both roasting and steaming methods in the recipe, below.

Cheesy Cauliflower Fritters

You should use a really flavourful cheese, for these fritters, like sharp or vintage cheddar, for the best taste. You can use more than one kind of cheese, to make the fritters even more delicious. I like adding a crumbly Greek feta or smoked gouda.

Cheesy Cauliflower Fritters

I haven’t tried it, yet, but I’m guessing that these cheesy cauliflower fritters would make delicious vegetarian burgers. They have a great texture and hold together really well. They even taste good the next day, so they’re wonderful for an easy lunch.

Enjoy the recipe…

Cheesy Cauliflower Fritters

  • Servings: 20-24 fritters
  • Print

Fritters are one of the easiest things you can possibly make. Plus, they use up leftover vegetables. These cheesy cauliflower fritters are so tasty. Kids can easily help you make them, too. They're a perfect weeknight food.

Recipe adapted from Cauliflower Cheddar Fritters recipe on Gimme Delicious.

Ingredients

  • 1 head of cauliflower, washed very well under cold water
  • 2 cups shredded sharp or vintage cheddar cheese
  • ¼ cup parmesan, crumbly feta, or smoked gouda cheese (optional)
  • 2 large eggs
  • ½ cup all-purpose flour
  • Kosher salt, to taste
  • ½ tsp fresh minced garlic or ¼ tsp garlic powder
  • A dash of onion powder or fresh finely chopped chives, to taste
  • A dash of dry basil and/ or oregano (optional)
  • Extra virgin olive oil

Directions

  1. Chop cauliflower into small florets.
  2. To prep cauliflower, you can roast it or steam it. To roast: Preheat oven to 400F/ 200C/ 180C fan-forced. Lightly oil a baking sheet. Toss chopped cauliflower with a drizzle of olive oil. Spread cauliflower on baking sheet in a single layer. Roast for 20-25 minutes, until cooked through and browned a bit. Or steam cauliflower until tender, using a stovetop steaming pot.
  3. Pulse the cauliflower in a food processor until it becomes the texture of rice. Or chop the cooked cauliflower into very small pieces.
  4. Combine the chopped cauliflower, cheeses, eggs, flour, salt, and seasonings in a large bowl. Stir gently to combine thoroughly.
  5. Heat a large skillet on medium-high. Coat pan lightly with olive oil.
  6. Form cauliflower mixture into patties about 3 inches across, placing in hot oil as you go. (Just form the patties as you go, to save space in the kitchen, and to save time.)
  7. Cook fritters until golden brown and set in the middle, about 3-4 minutes per side. Cook the fritters in small batches. Set cooked fritters aside on a large plate or platter, covered with foil to keep warm until ready to serve.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

 

 

Advertisements

Roasted Chicken and Chorizo with Potatoes and Cauliflower

 

Roasted Chicken and Chorizo with Potatoes and Cauliflower

I’m always on the hunt for easy one-pan recipes. If it feeds a crowd, that’s even better. This super flavourful and easy recipe for Roasted Chicken and Chorizo with Potatoes and Cauliflower does just that. It’s perfect for when you have a bunch of people coming over for dinner, and you really just want to make something delicious and impressive that you can simply pop into the oven and forget about until dinner time. Then, you can sip your wine and enjoy being with your guests, instead of spending half the evening in the kitchen.

Chicken and Chorizo Tray Roast with Three Veg

The chorizo in this recipe is the star of the show. It gives everything in the pan a smoky, slightly spicy flavour. It’s delicious. I love to use bone-in skin-on chicken thighs for this recipe, because they’re really flavorful. I’ve made it with boneless, skinless chicken thighs, too, and it was still really tasty. The original recipe, by Nigella Lawson, was a bit simpler. I’ve added a couple of vegetables to my version. Sweet potatoes and cauliflower compliment the baby potatoes and red onion beautifully. The variety of flavours and textures works incredibly well together.

Chicken and Chorizo Tray Roast with Three Veg

If you want to get a head-start on the prep for this recipe, you could chop the vegetables and chorizo in advance and refrigerate them until you’re ready to cook. Serve a simple green salad, some crusty bread, and a bold red wine to round out this fantastic meal.

Roasted Chicken and Chorizo with Potatoes and Cauliflower

Enjoy…

Roasted Chicken and Chorizo with Potatoes and Cauliflower

This super flavourful and easy recipe for Roasted Chicken and Chorizo with Potatoes and Cauliflower is perfect for feeding a crowd. You just pop everything into the oven and let it roast. The chorizo is the star of the show. It gives everything in the pan a smoky, slightly spicy flavour. Sweet potatoes and cauliflower compliment the baby potatoes and red onion beautifully. The variety of flavours and textures works incredibly well together. It's delicious.

This recipe was adapted from Nigella Lawson’s recipe for Spanish Chicken and Chorizo with Potatoes.

Ingredients

 

 

  • 12 chicken thighs (bone in, with skin, ideally)
  • 750 g/ 1.5 lbs chorizo sausages, in bite-sized pieces (squeeze the meat out of the casings and tear it into pieces)
  • 500 g/ 1 lb baby potatoes, cut the larger ones in half
  • 500g/ 1 lb sweet potatoes, peeled and cut to about the same size as the baby potatoes
  • 2 red onions, peeled, halved, and thickly sliced
  • 1 head of cauliflower, cut/ broken into florets
  • 3 Tbsp extra virgin olive oil
  • Dried oregano, to taste
  • Dried basil, to taste
  • Kosher salt, to taste
  • Black pepper, to taste

Directions

  1. Preheat the oven to 220°C/ 200°C fan-forced/ 425°F, and place 2 oven racks on the middle and lower thirds (unless you have a very large oven, as I do, then just use the middle rack).
  2. Spray oil on the bottom of 2 shallow roasting trays or baking sheets with raised sides.
  3. Brush olive oil on the fronts and backs of the chicken thighs. Place them on the pans, skin side up, leaving plenty of space around them for everything else. Season thighs with basil, oregano, salt, and pepper. Put the vegetables into a large bowl. Drizzle the olive oil all over them. Add salt, pepper, basil, and oregano to the bowl. Using your hands or a large spoon, toss to coat everything thoroughly.
  4. Divide the chorizo pieces and vegetables evenly around the chicken thighs on the 2 trays.
  5. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven (skip this step if you have a large oven).
  6. Continue cooking for about 15-30 more minutes, until chicken is cooked through and the juices run clear. (Cooking time will be less for fan-forced ovens, around 45-50 minutes total.)
  7. Serve a simple green salad, some crusty bread, and a bold red wine to round out this fantastic meal.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

Chicken Chili with Sweet Potato, White Beans, and Lime

I have an awesome chili recipe for you today! A blend of spicy, sweet, tangy, and savoury flavours delight the tastebuds in this delicious and healthy chili. I love how colourful the veggies are. Kids love it, too. Last night, when I made this chili, my son said “It’s fantastic! You’re the best cook in the whole world!” High praise, coming from a 4 year-old. That made me happy.

Chicken Chili with Sweet Potato, White Beans, and Lime

There are so many good things in this chili, giving it such a fantastic taste… green chilis, red onion, fresh ginger, garlic, cumin, oregano, and lime. The sweet potatoes play very nicely with these flavours, while the white beans add an earthy element. Baby spinach adds a bright green veg to the bowl. It really is a gorgeous chili.

I like to use leftover roast chicken, in this chili, for the best flavour, and to save time. Of course, you can cook chicken breasts, as the recipe instructs. Another thing that you can adapt to your own taste is the lime juice. In the recipe, I wrote to use the juice of 1-2 fresh limes, but this is simply my own preference. Feel free to use as much or as little lime juice as you want. Or, you can do what I do and leave the lime juice out of the chili, and serve a lime wedge with each bowl. This way, everyone can adjust the amount of juice to their own taste. My little boy loves having his own lime wedge to squeeze juice in his own bowl.

Chicken Chili with Sweet Potato, White Beans, and Lime

Enjoy the recipe…

Chicken chili with Sweet Potato, White Beans, and Lime

A blend of spicy, sweet, tangy, and savoury flavours delight the tastebuds in this delicious and healthy chili.

This recipe was adapted from Gluten-Free Goddess.

Ingredients

  • 4 boneless, skinless free-range chicken breasts (or 500g/ 1 lb leftover roast chicken, shredded—that’s the best!)
  • 3 tablespoons olive oil, divided (1 and 2 Tbsp)
  • 1 medium red onion, peeled and diced
  • 4 cloves of garlic, minced
  • 1 large or 2 medium sweet potatoes, peeled and diced
  • 2 teaspoons fresh ginger, finely grated
  • 1 teaspoon cumin
  • Chili powder, to taste (I like a few dashes)
  • 1-2 teaspoons dried oregano
  • Kosher salt, to taste
  • 3/4 cup chopped roasted green chilis or tomatillo salsa verde or 2 green chilis, deseeded and finely diced
  • 2 cans cannellini beans and/ or black beans, rinsed and drained under cold water
  • 4-5 cups chicken broth/ stock
  • 2 cups of baby spinach, roughly torn or chopped
  • Fresh juice of 1-2 limes (optional)
  • For serving:
  • Fresh chopped cilantro/ coriander (optional)
  • Fresh lime wedges

Directions

Preheat the oven to 375ºF/ 190C/ 170C fan-forced. Rinse the chicken breasts and pat dry. Place breasts in large bowl. Drizzle with 1 Tbsp olive oil and season with sea salt and pepper. Sprinkle with oregano, if you like. Toss to coat all sides evenly. Place smooth side up in a baking pan.

Roast the chicken for 20 to 25 minutes, until cooked through (no longer pink inside) and the juices run clear.

You can skip the previous steps, if using leftover roast chicken. Instead, shred the chicken and chill until ready to use.

Meanwhile, begin cooking your pot of chili.

Heat 2 Tbsp olive oil in a large soup pot over low heat. Add the red onion and stir for a few minutes, until onions are nearly translucent. Stir in the garlic, ginger, and green chilis. Add sweet potatoes. Add cumin, oregano, salt, and chili powder. Stir to coat. Add beans and chicken broth. Cover and bring just to the boil. Reduce heat to medium-low and simmer until sweet potatoes are tender. This should take about 10-15 minutes.

When the chicken is done, let it cool off slightly, until it is cool enough to handle. Shred chicken using 2 forks. Add chicken to the pot and stir gently to warm through. Add baby spinach. Simmer for 1-2 more minutes, until spinach has wilted.

Squeeze in some fresh lime juice to brighten flavors. (Or serve a lime wedge with each bowl, so everyone can adjust the amount of juice to taste. That’s what I do.). Stir gently. Taste test chili for seasoning adjustments. If it has thickened too much, add a touch of broth/ stock to thin.

Serve with lime wedges on the side and a sprinkle of fresh cilantro/ coriander on top, if you like.

I like to serve this chili with corn chips and guacamole, or cheese quesadillas. Cornbread is always great with chili, of course.

 

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

Ham and Bean Soup with Pasta

Comfort foods are often those which take us back to happy childhood moments. The story of this soup is about such a moment.

When I was a kid, my maternal grandmother would often look after me and my younger brother. She even lived with my family, for a while, so we spent a lot of time with her. I have quite a few memories of the things she would cook and bake. She could whip up some amazing creations from the simplest ingredients.

Ham and Bean Soup with Pasta

This soup is not one of them. I developed this soup recipe based on an incredibly simple soup that my grandmother would make for my brother and me, for lunch, when she would babysit us. It was as simple as it gets. She would just heat up some Campbell’s ham and bean soup, boil some small-shaped pasta, and combine the two. Somehow, this became one of our favourite lunches.

 

I had forgotten all about this simple soup, for years, until, one day, I had a vague memory of its flavours. I’m sure it was in autumn or winter, the time of year when I begin to crave comforting foods. While grocery  shopping, I found that ham and bean soup, and tried making my own version of grandma’s soup with pasta. It brought me back to my childhood.

Ham and Bean Soup with Pasta

I wanted to make it better, though. Canned soups are not really my kind of thing, anymore. I like to make things from scratch. So, I began to make ham and bean soup with pasta my own way. I used two kinds of beans, ham or bacon, and macaroni. I wanted to thicken the soup, to make it feel heartier. I tried mashing some of the beans, which worked brilliantly. I thought the soup would certainly benefit from adding the classic combination of onion, celery, and carrot, a roux of butter and flour, as well as some chicken stock, and, a little seasoning, of course. After making the soup a number of times, I got the balance just right. It has become a favourite. Every autumn and winter, I make this soup for my family.

This hearty soup is sure to warm you up and satisfy your comfort food cravings. I hope you’ll enjoy it.

 

Ham and Bean Soup with Pasta

This hearty soup is sure to warm you up and satisfy your comfort food cravings.

Ingredients

 

  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 heaping Tbsp white flour
  • 2 cans borlotti and/ or cannellini beans; mash or puree ½ (or whole) of one can of beans, drain and rinse the rest under cold water in a colander (I like to use a potato ricer to mash them)
  • 200g/ 7 oz. diced or shredded ham (or bacon)
  • 250g/ 9 oz. of macaroni or small shell pasta (or other small shape pasta)
  • ½ large brown onion, finely diced (or one small brown onion)
  • 4-5 large carrots, thinly sliced
  • 3 celery sticks, thinly sliced
  • 6 cups chicken stock/ broth (boiling hot)
  • 4 garlic cloves, minced
  • Salt and pepper, to taste
  • Oregano and parsley, to taste

Optional:

A handful of baby spinach, torn

Directions

  1. Heat olive oil over medium heat in a large non-stick skillet. Add onions, carrot, and celery to skillet (also add bacon now, if using that instead of ham). Sautee until onions are translucent. Turn off heat and set pan aside.
  2. Add butter to a large pot, and melt over medium-low heat. Gently add flour to butter, whisking constantly, until flour turns golden, to make a roux.
  3. Add garlic to roux, whisking in quickly. Stir onion mixture into pot.
  4. Add chicken stock, ham, and beans. Turn heat to maximum. Bring to the boil.
  5. Add pasta. Turn heat down to medium-high, and simmer until pasta is fork-tender (not al dente). Add baby spinach at the end of cooking, if using, to cook for about a minute, until wilted.
  6. Season soup, to taste, with salt, pepper, and herbs before serving.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

 

Beef, Black Bean, and Poblano Chili

Beef, Black Bean, and Poblano Chili

Now that winter is officially here in Australia, it’s the perfect time to share a super tasty chili recipe. I have a few favourite chili recipes, including this one, which I shared last winter. I’m always looking for new recipes, of course. A couple of weeks ago, I saw that my grocery store suddenly had a huge range of chilis. They normally only have about two to three chili types available, so I was pretty excited to see that chili season had arrived here. I like spicy food, but not extremely spicy food. I knew I wanted to try a different chili, while they’re available, and I wanted to use one that was fairly mild. I started searching for recipes using poblano chilis, since they’re known to be very flavourful but not too hot.

Beef, Black Bean, and Poblano Chili

I found a few great-looking recipes using poblanos. This beef chili was one of them. Of course, I just had to make a few changes to the recipe, to suit my family’s tastes and my cooking methods. I added black beans, omitted the beer (I’d rather drink beer than cook with it, especially since I’ve got a little one), and adjusted the level of heat. Cooking would be so boring if we just stuck to the recipe, right?

Beef, Black Bean, and Poblano Chili

I made this chili for my family, and they absolutely loved it! Hearty beef and beans and those incredible poblano chilis were so good together. The chili was perfectly flavoured, with just the right seasonings and heat level for us (ok, for most of us–I could have kicked the heat level up a notch, personally, but I aim to please everyone). You could easily adjust the seasonings and heat level to your taste. I served this delicious chili with a few tasty toppings and a big bowl of corn tortilla chips.

Beef, Black Bean, and Poblano Chili

I will definitely be making this amazing chili again very soon. My favourite cornbread muffins may have to make an appearance, as well. There’s nothing better on a cold winter evening than a hot bowl of chili with all the fixins, right? (I just had to throw in the word “fixins” there.) I hope you will love this recipe as much as I do, and it will become one of your favourites!

Beef, Black Bean, and Poblano Chili

Enjoy the recipe…

Beef, Black Bean, and Poblano Chili

Hearty beef and black beans and incredibly flavourful poblano chilis are so good together. This chili has the perfect balance of seasonings and heat level, and can easily be adjusted to suit your taste. Serve the chili with lots of toppings and a big bowl of corn chips. There's nothing better on a cold winter evening.

This recipe was adapted from Smoky Beef and Poblano Chili by The Chunky Chef.

Ingredients

Chili:

  • 1 lb./ 500g lean ground beef/ beef mince (10% fat)
  • 1 medium or large brown onion, diced
  • 1-2 poblano chilis, deseeded and diced
  • 4 cloves of garlic, minced
  • 1 tsp. chili powder (or to taste)
  • 1/2 Tbsp. ground cumin
  • 1/2 tsp kosher salt
  • 2 Tbsp. tomato paste (good quality)
  • 3 cups low sodium beef stock/ broth
  • 1 1/4 Tbsp. all-purpose flour
  • 1 can black beans, drained and rinsed under cold running water
  • 1 28 oz/ 800g can diced or crushed tomatoes
  • A few dashes of dry oregano leaves

Toppings:

  • diced avocado (Hass)
  • sliced jalapeños
  • sour cream
  • shredded sharp or vintage cheddar cheese
  • minced fresh cilantro/ coriander leaves

Serve with:

  • corn tortilla chips or cornbread
  • lime wedges

Directions

  1. Pour 2 Tbsp of olive oil into a large pot and heat on low. Once the oil is sizzling, add onion and poblano chilis to pan and saute, stirring occasionally, about 10-15 minutes, until soft.  Add garlic and cook for another 20-30 seconds.
  2. Add beef to pan, breaking up with the back of a spatula. Cook, stirring occasionally, until beef is browned. Add spices (chili powder, cumin, and salt), stirring to combine.  Cook for about 1 minute, until fragrant.
  3. While beef mixture is cooking, heat beef stock (I use beef stock cubes in a large Pyrex measuring cup). Whisk all-purpose flour into beef stock, to incorporate completely. Whisk in oregano and tomatoes.
  4. Stir tomato paste into the meat mixture. Pour in thickened beef stock. Add black beans. Raise heat level and bring chili just to the boil.
  5. Reduce heat to low or med-low (depending on your stove), cover with lid almost all the way (I leave mine on, because it has a hole for air to escape). Simmer chili for about 35-45 minutes, stirring occasionally, to allow the flavours to develop.
  6. Serve bowls of chili. Arrange topping options and sides as a DIY chili bar, or in the centre of the table, if you like.

Notes:

  1.  Recipe makes approximately 6 cups of chili.
  2. Chili may be frozen for up to 3 months.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.