Green Beans with Chili and Roasted Red Peppers

I’m trying to plan a Thanksgiving for two.

We had an Australian version of the holiday last week, but I wanted to plan something closer to the actual day.

With the exception of pasta, I’m pretty skilled at figuring how much food will feed me and my very strong and handsome fianc√©, and leave me a little extra for lunch the next day. (I just can’t figure out dammed dried pasta portioning!)

But a Thanksgiving feast for two is a whole different gig. I want a range of foods and familiar dishes just like the real thing, but I don’t want to have an out of control leftover situation.

So far, here’s my plan of attack:

Continue reading


Cauliflower and White Bean Salad

I’ve learned that when I’m lacking inspiration with my cooking the best thing I can do is take stock of my fridge and pantry, then immediately leave the house. I run or walk. (For exercise, not like a crazy lady.)

I took a quick look inside my crisper drawer just before I hit the pavement this morning.¬† It’s becoming a habit.

While I’m moving, I let my thoughts drift and casually think about food. (Probably not what I should be thinking about whilst exercising, but whatever.) Sometimes these thoughts become ideas that involve what I have at home already. It works 80% of the time, every time.

Sometimes I’ll even jot a note down on my phone. This is hard when you’re trying to maintain a jogging pace. I wouldn’t recommend this method of note taking. It’s potentially very dangerous.

I think the note for this one looked something like: “Caulifower wit paprika white jens alludes and raisins.”

I hate auto correct up in my business more than my sloppy typing. But it works…sorta.

This salad totally works. Roasted cauliflower, with white beans sauteed in onions and two paprikas, along with some crunchy almonds and sweet little sultanas.

Cauliflower and White Bean Salad
– 2 tablespoons of olive oil, divided. Plus more for drizzling
– 1 small head of cauliflower or 1/2 of a large head of cauliflower, chipped into small florets
– 1 can of white beans, rinsed and drained well
– 1/2 red onion, finely diced
– 1/4 teaspoons smokey paprika x2
– 1/2 teaspoon cumin
– 1/4 teaspoon sweet paprika
– sea salt
– 2 tablespoons slivered toasted almonds
– 2 tablespoons raisins
-1 handful of chopped parsley and/or coriander/cilantro

Preheat oven to 400 F/ 205 C.

Combine cauliflower, 1 tablespoon of olive oil, 1/4 teaspoon smoky paprika, cumin and a sprinkle of salt, toss well to coat the cauliflower and spread out on a baking tray. Bake for 20-25 minutes until golden.

Meanwhile, heat 1 tablespoon of olive oil in a large pan over a medium-high heat. Add onion and cook until soft, about 5 minutes. Add white beans, the other 1/4 teaspoon smoky paprika and the sweet paprika. Cook for about 3 minutes, until the beans are warmed through and coated in the spices, onion and olive oil. Remove from heat.

When the cauliflower is done, combine with white beans and onions. Top with toasted almonds, raisins, herbs and more salt to taste. Serve warm or at room temperature.