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Roasted Cauliflower with Spicy Yogurt

Someone posted a roasted cauliflower recipe to FB, but the recipe was flawed. It took much longer to cook than stated (unless you like raw cauliflower), 400 will burn (use 375) and the end product was dry (I added butter). Here is the photo linked to the original recipe:

photo: Erin McDowell
photo: Erin McDowell

Here is my version that cooks in half the time, has all the flavour and is not dry! Not as photogenic, but tastier!

Roasted Cauliflower with Spicy Yogurt

.75 cup greek yogurt (I use full fat; nonfat may brown faster!)
1 tsp chili powder
1 tsp ancho powder
.5 tsp ground cardamom
1 tsp cumin
.5 tsp curry powder
1 tsp salt
.5 tsp pepper
1 tsp sugar (to help browning)
zest and juice of one lime
1 tsp garlic paste (or paste one clove fresh)
1 tsp olive oil
1 head cauliflower, sliced into thick 1.5″ steaks (or chunks if it refuses to slice!)

Preheat oven to 375°F. Whisk together first 12 ingredients. Prepare a sheet pan with foil or parchment paper. Slather yogurt sauce on cauliflower steaks and place on sheet pan in single layer. Bake for about 15 mins then pull from oven (if sauce is not dark enough for you, leave in a bit longer), add 2 tbl water to the sheet pan and tent foil over it tightly. Pop back into oven for another 5-10 mins. I like my cauliflower fairly soft; if you like it a bit al dente, stick with 5 mins or skip water step all together.

Serve with steaks!

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And just like that…

it’s September. I’ve seen others mention the creep of summer far into the months that used to be fall and I agree. It doesn’t cool down here until mid-October. Bleh.

So another DragonCon down. I had a lot of fun this year! That is mostly because we avoided being run ragged by the artists we wrangle. We didn’t stay late, we did what we wanted and even managed to catch 2 good panels and the Miss Trek Universe Pageant. We’d missed this the last coupla years for some reason, but never again! It was a BLAST! I have to say, Garrett Wang is such a great asset to this track. We got to speak to him about it and I’m going to write the Powers That Be at Dragoncon to let them know that we love him and they should pony up and pay ALL his expenses. He does this for FREE! They could at least pay for his plane fare as well as the room.

I did not catch Jeri Ryan at her table, sadly. She was an excellent guest. I did say HI to Jonathan Del Arco (Hugh the Borg), tho, and he is a sweetie. I also briefly met Peter Williams (Apophis, SG-1) and I got him to say Sho’va! and Insolence! Made my day!! I missed Chris Judge (Teal’c) very much. He and Peter would have made a great panel!

The artists were disorganised, as usual and panicked, as usual, so I just ignored all of that. I did not do any load in or load out this year, and I’m grateful for that. As usual, DragonCon simply canNOT manage getting the vendors in and out in a timely fashion. I’m sure it’s partly the venue’s fault for insisting that the dock be kept free for the (closed on the weekend/holiday) in house businesses to use (they aren’t even THERE), but it’s mostly the con. They need to hire a company to manage the load in/out procedures so the vendors don’t have to waste a whole day on simply loading in/out. They waited 5 hours to load in and 5-6 hours to load out. Nick got back here at almost 11pm last night – the show closed at 5, with people loading out starting at 4. Do the math. It’s ridiculous that DragonCon treats its vendors this way.

Sunday was our big day this year. We brought donuts for all around 11am then did panels and cruised around the rest of the day. I drank lots of wine and we spent WAY too much at dinner with Ted at Ray’s In The City. Pricey, but totally worth it. I got a small print done by Jasmine Becket-Griffith (Strangeling.com) and Michael Banks (Sugar Fueled). SO CUTE!
jasmine_sugar

I also got a couple of clip in hair falls for $10 each! W00t! They are actually good quality and can be heat styled!
clipin hair falls

Sunday night after we got back from carousing with Ted, I had some nasty edema (swelling) in my ankles. I noticed they felt kind of stiff and I looked down to find HUGE cankles at the ends of my legs! GAH! I collapsed into bed and did not feel well when I got up yesterday, which is why I didn’t participate in load out. I’m glad I didn’t! I put my feet up and rested all day and started to feel a bit better by mid afternoon. The Star Trek movie marathon helped, as did plenty of fluids.

All in all, I’d say this was one of the most pleasant DragonCons we’ve had in several years. I think we’re getting the hang of this old age thing. ;)

I hope everyone got back to their homes safely! Shout out to our new E TN buds Cristy and Lindsey (sp?)!

Now it’s back to reality. Time to get the bills!

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Low Carb “Potato” Salad

When cooking out, I like to have summery sides like coleslaw, potato salad, etc. I got the bright idea to make potato salad with cauliflower instead. It worked!! [I’ve made this recipe several times and it’s always good. The only thing I’ve added are the cherry peppers – so much colour and flavour!! -A Aug 2018]

Angela’s Faux Potato Salad

Low Carb “Potato” Salad

1 head cauliflower (any colour)
4 scallions, sliced diagonally
4 dill spears, diced small (or any pickle)
2-3 cherry peppers, diced (if you’ve got ’em. Pimentos look good, too.)
5-6 stems of parsley, stemmed and minced (or sub cilantro)
1/2 cup mayo (use vegan if you want)
1 Tbl garlic paste (or paste up 2-3 cloves fresh)
2 Tbl seasoned rice wine vinegar
1 Tbl dijon mustard (whole grain would be excellent)
S/P to taste

Put a large pot 2/3 full of water on to boil. Cut up the cauliflower into small bite sized pieces and toss into the water. Add 1tbl salt to the boiling water and boil cauliflower for about 8 mins until tender.

While that is cooking, make the dressing in the bottom of a large bowl or a sealable plastic. Add next 6 ingredients and stir together.

When cauliflower is done, drain it in a colander and rinse with cold water to bring down the temp. Toss in with the dressing (put the lid on and shake if you use a plastic container). Add S/P to taste. Chill before serving or eat at room temp. Whatever you like.

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August already!

This year has been a big one. And bit of a bitch of one, as well.

We finally got up and moved out of the ‘hood, which is good for the most part. We pay too much rent. But we love the house. Nick is happy, so that makes it worth it.

I’ve come into another patch of insomnia. It’s been three weeks since I had a normal night’s sleep. I went to the Dr, who is being cooperative with trying to find something that works. The first one didn’t. The one I’m trying now (trazodone) doesn’t seem to be working, either. I’m SO TIRED. And SO cranky. I’m impaired for sure. I really have a hard time doing any sort of complicated thinking. I can’t remember anything, either.

So I’ve got Heather coming for a visit in September. Everyone is pushing their own agendas for Heather’s time, which is fine, but what is not fine is that when I am left to try to fix a fucked up reservation and a certain individual decides I’m not doing it right, it kinda honks me off. I’m tired, cranky and really would rather not waste my time fixing a fucked up reservation, only to be told I’m a “childish asshole” for getting pissy when my efforts are deemed in adequate. I want Heather to have a good time, so I’m backing out of any and all planning for this. If this person doesn’t like my planning techniques, then HE can do it. I’m OUT. I’ll let all those people fight over Heather and I’ll just take what I can get. Whatever. It’s not about me (or the jerkwad in question), it’s about HEATHER. So she can pick what she wants to do and I’ll do what I can to assist in making it happen. But I really don’t need the abuse of one asshole, thanks. I’ve got enough on my plate.

I hope Heather gets to do all the things she wants to do while she’s here in September. I just want her to have a great time and to see everyone she’s not seen in three years. Hopefully the disorganised mess of people vying for her time will get it worked out.

Ugh. I hate that insomnia sucks away my days, my creativity, my LIFE. I feel like every day is just a slog to get through so I can have yet another sleepless night. IT SUCKS. If you’ve not had extended bouts of insomnia, then you just don’t know how much it ruins EVERYTHING. Every. Fucking. Thing.

I hope the drugs will start working so I’ll have enough energy to get through DragonCon. Conventions SUCK when you are tired at the start and it just gets worse, trust me.

So that’s what’s up. I’m tired. I’m cranky. And I am doing the best I can. If that’s not good enough, then FUCK OFF.

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Angela’s Baked Fried Chicken

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Angela's Baked "Fried" Chicken

Have your crispy chicken without all the fat! A great way to have the taste of fried, without the oil!
Course Main Course
Cuisine American
Keyword baked chicken, baked fried chicken, fried chicken
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4
Author misangela

Equipment

  • 2 half sheet pans
  • 2 baking racks
  • meat thermometer

Ingredients

  • 1 whole chicken, cut up, bone in, skin off SUB 4 breasts or 6 thighs. Bake the skin on a sheet pan for chicharrones.

Wet Dredge

  • 1 cup full fat Greek yogurt SUB nonfat
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 Tbl dijon mustard
  • 1 Tbl Sriracha optional, but adds depth NOT heat

Dry Dredge

  • 1/2 cup flour Masa is good here
  • 1/4 cup corn starch or rice flour
  • 1/2 cup bread crumbs Italian or plain
  • 3/4 cup panko bread crumbs
  • 2 Tbl smoked paprika
  • 1 Tbl each salt and pepper

Instructions

  • Preheat oven to 375°F. Put racks on sheet pans covered with foil and spray with nonstick spray. (You can make the chicken directly on the pan if you don't have racks, but it is crispier on racks.)
  • Cut up chicken and remove skin. (If making chicharonnes, get another foil covered sheet pan and spread skin flat, season with s/p, bake until crisp.)
  • Mix together wet dredge and dry dredge in separate bowls or baking dishes.
  • Dredge chicken pieces in wet dredge, it is thick, so get it as even as possible and get it in all the creases. Then press into dry dredge. You can't get too much panko on it!
  • Put chicken on the racks and spray lightly with nonstick spray to get the panko to brown.
  • Bake for around 45 minutes, turning the chicken at least once. Remember to spray with nonstick spray when you turn it. If you are using boneless pieces, they will be done in less time. Use a thermometer as your guide to doneness.
  • Chicken is done when temp is 165°, dark meat can to go 170°. Use a thermometer and take out pieces as they finish. Remember, meat continues to cook for a few minutes out of the oven. This recipe is very forgiving, and will keep your chicken moist, but try not to overcook the breast.