Curry-Roasted Cauliflower, Kale and Risotto

If you are struggling with different things to do with Kale then this a recipe to try. I think Kale is okay at best and I've kind of been on a Cauliflower kick (I've made my Twice Baked Cauliflower a bunch of times lately) so I thought this would be worth a shot.




Ingredients:
2 - Cups of Chicken Stock
1 - Cup Risotto
4 - Tbsp Oil
4 - Tbsp of Lemon Juice
1/2 - Cup of finely chopped parsley
Salt and Pepper
4 - Cups of torn kale leaves (stalks discarded)
1 - Head of cauliflower, cut into small florets
1/2 - Red onion, chopped
2 - Tbsp red curry paste




Directions:
Pre-Heat the oven to 425 degrees. Cook the Risotto to the package directions (can be slightly different for each type).

Combine 1 Tbsp of oil and 2 Tbsp of lemon juice.

Finely chop up parsley.

 Add to mixture.

Combine Risotto and Parsley mixture.

Mix 2 Tbsp of Curry with 1 Tbsp of Oil.

Pour mixture over Cauliflower.

Chopped up red onion.

And add to Cauliflower.

Mix everything together.

Spread over a tin foil lined sheet and Bake for 20 minutes at 425, stirring only once until Cauliflower is almost tender and starting to brown.

Combine 2 Tbsp of oil and 2 Tbsp of lemon juice (Yes again)

Coat the Kale with the Oil and Lemon mixture. Sprinkle with Salt and Pepper. After the 20 minutes of Cauliflower and Onion baking has completed, add the Kale and bake again for another 5 minutes.

Plate the Risotto and Curry-Roasted Cauliflower Kale.

Parsnip, Chorizo and Almond Soup

I think that Parsnips are okay but I don't love them so I didn't expect a lot out of this soup. The big surprise to me is how spicy this dish was. Normally I would get a mild Chorizo but this time I ended up getting a "hot" Chorizo and it made a huge difference. Even though I was sweating while eating it, I really ended up enjoying this soup with a fresh load of bread and a glass of wine :)

One change I made from the original recipe was the Almonds. Originally it called for Chestnuts but they are seasonal so good luck finding them after fall. I even looked for the vacuum packed ones but I couldn't find them anywhere. So as always, I did my own substitution. One other thing it called for was 1 celery stock. I wasn't going to buy a whole celery, which I wouldn't use, for just one stock so I skipped it.

(Servers 4 to 6)

Ingredients:
4 to 6oz - Chorizo
1 - Tbsp, olive oil
1 - Onion, Chopped
3 - Garlic Cloves, diced
1 - Carrot, Choppped
3 - Parsnips, Chopped
1/4 - Tsp dried red pepper flakes
1 - Tbsp ground cumin
1/4 - Cup of Chopped Almonds
4 - Cups Chicken stock
Salt and Pepper

(See how I made it look like a happy face?)

Directions:
Chop the Chorizo and put it in a large saucepan, then heat for 3 - 5 minutes or until the oil starts to be released. At the same time the Chorizo will start to brown up a bit.

Remove the Chorizo leaving as much of the oils in the pan that you can. Add the Onion, Garlic, Carrot and Parsnips to the pan.

Cook for 10 minutes or until the veggies start to soften. You may need to add the Olive oil to prevent the veggies from burning.

Add the Red Pepper flakes, Cumin, Almonds and season with Salt and Pepper.

Add the Chicken Stock, cover and then simmer for  25 - 30 minutes.

 (After Simmering)

Transfer the contents to a blender and blend until smooth.

Warm up the Chorizo then Ladle the soup into a bowl and top with the Chorizo

It goes really well with a fresh loaf of bread and some wine :)