Older Bolder Life

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The Older Bolder Life Vegetable Wednesday: Spicy Baked Popcorn Cauliflower

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Talking to our friend chef Libby in Austin a couple of days ago she shared this recipe, saying they’d been working hard lately on an Indian-themed catering project coming up this week.

Her client is a home health advocacy group there in town, and they wanted a very healthy-food focused menu served, though with a decidedly Indian focus. This Spicy Baked Popcorn Cauliflower was one that made the final cut, modeled after something Libby saw in the Tasting Table feed a few months back.

She (and we) is(are) enamored with spicy foods, and she worked the source recipe around the edges a bit, tweaking the spices, adding coriander (a mainstay in traditional Indian cooking), and said you really need to spread the cauliflower florets out on the baking sheets to allow them to fully crisp in the hot oven.

I put this together last weekend to serve alongside a grilled ribeye and it was outrageously good, and smelled delightful roasting in the oven.

1 large head cauliflower cut into florets
3-4 tbsp coconut oil or ghee, melted
1 tbsp garam masala
1 and 1/2 tsp ground cumin
1 and 1/2 tsp ground ginger
1 and 1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp good salt
1/2 tsp fresh ground pepper

2-4 tbsp fresh chopped cilantro or parsley

Preheat your trusty oven to 350 and parchment line two baking sheets.

Prep the cauliflower and place in a large bowl, drizzle with the melted fat, then sprinkle the spices over. Stir to mix well (use your hands!).

Divide evenly between the two parchment-lined baking sheets, make sure the pieces aren’t touching or they won’t crisp as well. Bake for 33-38 minutes until beginning to caramelize on some edges and they’re crispy; they should be a wonderful golden brown.

Enjoy.

Inquiring Minds Want to Know: Older Bolder Links, Reads, Recipes, and More 25 May 2019

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Science News That Caught My Eye This Week

Ultra-processed diets cause weight gain.
Is your sleep disorder making you fat?
Fasting (or low-carb/low-protein) may regenerate pancreatic beta cells. A mouse study, but interesting potential…
Sunscreen ingredients are being systemically absorbed?
Are IQ really dropping in developed countries?

From the Keto World

Using ketogenic diets to manage MS (free MedScape account required).
Ketones as tool to manage overtraining?

Living, and Aging, Well

Learning from our ancestors to regain the American lifespan (free MedScape account required).
Exercise helps prevent arthritis induced cartilage damage.
Religious couples have happier marriages (news article, study).

Is Traditional Medicine “Fiddling While Rome Burns”?

An interesting article covering the travails of a popular biohacker being investigated by California authorities for the “unlicensed practice of medicine”.

Meanwhile, for example, prescription drug use issues and chronic conditions devastate the populace and economy…

Food, Glorious Food

A nifty look at making Icelandic sea salt.
Another win for avocados.

Quick Grilled Tomato and Jalapeño Table Salsa
Crispy Verde Cauliflower Rice Pilaf
Texas Red Jalapeño and Chipotle Harissa

The Older Bolder Life Friday Feast: Texas Red Jalapeño and Chipotle Harissa

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A couple of months ago I was given the pleasure of writing a short piece for a fly fishing magazine based out of South Africa – The Mission – detailing a version of this Texas Red Jalapeño and Chipotle Harissa we’ve been playing with for a while.

I shared with The Mission team –

Exceptional sauces and salsas are some of life’s simplest and most valuable additions to the table, making good foods great as they deliver layers of flavor and spice, most often as the best supporting actor and not stealing the scene from the star of the show.

Texas offers a fascinating and eclectic food culture, melding influences from early settlers hailing from across the world, but leaning heavily on Mexican, Germanic, and Irish roots, with a healthy scoop of Vietnamese and Asian influences thrown into the mix as well over the past several decades.

Distracted for years by delicious salsa verdes, fresh table salsas, and more guacamoles than I can count, of late we’ve been playing with different harissa recipes, including this one featuring a pepper unique to these parts – the Dulce Mediterraneo, for which you can readily substitute with a red bell pepper.

Harissa, a Tunisian hot chili paste, makes just about everything better, from the morning’s scrambled or fried eggs, to seafood, lamb, pork, beef, or wild game hot from the grill.

‘Nuff said.

2 large red dulce Mediterraneo peppers
1/4 pound red jalapeño chiles
1-2 dried chipotle pepper(s), soaked for 10-15 minutes

1 tablespoon coriander seeds, whole
2 teaspoons cumin seeds, whole
2 teaspoons caraway seeds, whole
4 large cloves garlic

2 tablespoons organic tomato paste
1/2-1 teaspoon salt
1/4 to 1/3 cup extra virgin olive oil (additional for storage)

Blacken the skins of the dulce mediterraneo peppers (over an open flame, under a broiler, etc), place in a paper or plastic bag and let steam for 20 minutes or so. When cooled, stem, seed, peel, and place in a blender.

Stem the jalapeños (Fresno or green jalapeños in a pinch) and place in the blender.

Toast the coriander, cumin, and caraway seeds in a dry nonstick skillet over medium heat for 4-5 minutes until fragrant, then coarsely grind in a mortar and pestle and add to the blender. Toast the whole garlic cloves in the same pan until browned (lightly), then add to blender.

Finally add the roasted peppers, tomato paste, soaked chipotles, 1/2 tsp salt and 1/4 cup olive oil to the blender, then blend until roughly pureed (you want some texture in the sauce). Add olive oil if needed to thin, and adjust for salt.

Pour into a glass pint jar and top with a thin layer of olive oil to store in the fridge.

Enjoy.

The Older Bolder Life Vegetable Wednesday: Crispy Verde Cauliflower Rice Pilaf

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We’ve come to really enjoy deeply and creatively flavored cauliflower rice this year, like this Ginger Pecan Cauliflower Rice Pilaf or this Asian Fried Cauliflower Rice. Buying pre-riced, frozen cauliflower makes it even easier, and there are several organic brands widely available (I’ve been buying of late from Costco) which are consistently good and quite tasty.

When a version of this Crispy Verde Cauliflower Rice Pilaf showed up in my feed from Bon Appetit recently, I wondered if there was a way to get riced cauliflower crispy, and set to experimenting a bit (and pestering my friend Chef Libby in Austin). As you cauliflower rice fans know, it does tend to release moisture when cooking, and if you’re not attentive to time and heat, can make your cauliflower rice dish seem a bit soggy.

The trick is to sauté this cauliflower prep twice, once to dry it out a bit, then you rest it on a paper towel-lined plate before crisping it in oil a second time.

This recipe is wonderfully tasty, given the multiple herbs and peppers called for in the sauce; use any combination of green herbs you care too. We’re big cilantro fans, so I skewed this recipe that way, and be generous with the serranos too – the sauce may taste too spicy at first when tasting it alone, but the cauliflower really mellows out the final flavors, as do the two different peas and the green onions.

Note the source recipe used a couple of tablespoons of miso; if you’re avoiding soy, use your favorite umami-rich substitute (I usually reach for tamari, coconut aminos, or tahini). Chef Libby argues that white miso’s taste is so unique, it’s hard to sub, and it does contribute to the final flavors…

Finally, the roasted pistachios add a flavor and texture you don’t often come across, and good feta is always tasty. Don’t be put off by a long set of instructions below, this one’s pretty easy and actually comes together pretty quickly. And wow, this one’s very good.

1 pound bag frozen riced cauliflower OR 1 medium cauliflower, riced

1/2 cup raw pistachios

2 cups cilantro (see note)
1 cup basil leaves
1 cup mint and/or dill
2-4 serrano chiles, stemmed, seeded, roughly chopped
1/3 cup + 3 tbsp avocado or EV olive oil
Juice of 2 fresh limes (1/4 cup)
2 tbsp white miso or your sub of choice
2 tbsp water
1/2 tsp good salt

3/4 cup good feta, crumbled
6-8 ounces sugar snap peas, thinly sliced on diagonal
4-5 green onions, thinly sliced on diagonal
1/3 to 1/2 cup golden raisins (optional, see note)

1 cup fresh shelled or frozen peas (optional)
Additional good salt to taste

Fire the oven to 350 and toast the pistachios until nicely browned (5-7 minutes); cool, then roughly chop.

Now sauté the cauliflower in a dry nonstick skillet over medium-heat for 7-10 minutes, stirring occasionally. You’re not trying to brown it here, you’re cooking off some of the water in the cauliflower to dry it a bit. Remove to paper towel lined plate when the skillet dries out 7 or 8 minutes in.

Meanwhile, into the blender go the herbs, the chiles, 1/3 cup of your oil of choice, the lime juice, white miso (or sub of choice), water, and salt. Blend until smooth, and taste for salt and heat. You want this herb mixture to be spicy; the cauliflower tones it down, so you may need another pepper (or two).

Now wipe your skillet clean, add 2-3 tbsp of oil, and heat over medium-high heat until hot. Add the cauliflower back to the skillet, smoothing it out in a single layer and compressing a bit with a spatula. You’re goal is to crisp and brown the cauliflower here; after a minute or two turn the heat down to medium and DON’T stir for 6-8 minutes until it’s browning and getting crispy.

During the sauté process above, into a clean bowl go the sliced sugar snap peas and green onions (thinly sliced on a diagonal), the crumbled feta, the raisins if using, and the pistachios; toss gently to combine.

When the riced cauliflower is beginning to brown and crisp, add the peas, and cook for another couple of minutes until the peas are just tender.

Finally, stir the cauliflower rice into the vegetable and cheese mixture, stir in the herb drizzle, and toss to combine.

Enjoy.

the Older Bolder Life Salsa Monday: Quick Grilled Tomato and Jalapeño Table Salsa

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On our run last week to see our kids and their families in Montana last week, we dined one evening in Missoula at a wonderful eatery downtown called TopHat.

Both my daughter and had tacos – yep, I enjoy a corn tortilla now and again and remain in nutritional ketosis 99% of the time – that were served with delicious and freshly prepared house salsas.

One salsa had been prepared using grilled tomatoes, onions, and peppers; roasting these ingredients over live fire adds a depth of flavor and smokiness you can’t get any other way, and sent me to the kitchen (and grill) to experiment when back home.

Of course influenced by our Texican roots, my wife and I think this is much better with a few tablespoons of cilantro thrown in, with a generous spritz of lime juice as well.

Next time you’re firing the grill to sear your favorite proteins, throw this salsa together and see what you think. It’s so tasty, and so simple to prepare, you’ll be folding it into your rotation this summer (and likely through the fall and winter as well – this is a great way to flavor up less than prime tomatoes too).

6 medium tomatoes
1 large sweet or white onion, cut into 1/2-inch slices
2 medium jalapeños, stemmed, seeded, halved
1-3 tbsp chopped fresh cilantro, optional
1-2 tsp good salt
Spritz of fresh lime juice, optional
Olive or avocado oil, brushed on before grilling

Fire the grill.

Halve three tomatoes, slice the onion, and prep the peppers. Brush all with a bit of the oil, and grill, turning now and again, until slightly to moderately charred and the onion and peppers have softened. Remove from the grill and cool for 5-10 minutes.

Core and seed the other three tomatoes, dice the flesh into 1/4 to 1/3-inch cubes and throw in a medium-sized bowl. Dice the cooled roasted tomatoes, onions, and jalapeños, add to the bowl, then stir in the salt, cilantro, and a spritz of fresh lime juice. Taste and adjust for salt and lime.

Best served fresh, this will hold a day or two tightly covered in the fridge as well.

Enjoy.

the Older Bolder Life Friday Feast 3 May: Tomatillo Pico de Gallo

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Sunday is Cinco de Mayo, an event I’d actually forgotten about this past week with a somewhat crazy schedule, a week of severe and flooding storms here in North Texas, and a main computer failure first thing Monday morning.

For those of you who might not remember your Mexican history as well as you should, Cinco de Mayo is observed to honor and commemorate the Mexican Army’s hard-fought victory over the invading French at the Battle of Puebla on 5 May 1862. Frankly the better equipped French, present in overpowering numbers as well, got their butts kicked, hence the parties still planned for the upcoming weekend.

Growing up and living in Texas for years Cinco de Mayo has been something we’ve embraced with joy, not only due to the historical aspects, but also for the chance to celebrate the wonders that authentic Mexican and beloved Tex Mex fare bring to the table.

Hardcore Primal and Paleo enthusiasts may grunt and groan and roll their eyes at the mention of Tex Mex, and to be sure some classic Tex Mex dishes are packed with enough unhealthy foods to last you a month or more, but there’s plenty about the cuisine to love too.

We’re particularly fond of great salsas that perk up and complement proteins of all sorts; here in Texas they’re often referred to as a “table salsa” or “table pico”. They’re most often prepared in house with fresh ingredients, and bring a burst of heat and a bright blast of acidity (lime juice often) to the flavor party.

Most table salsa and picos are tomato-based, though we’re big fans of this tomatillo version. It’s bright, herbal, tart (from the tomatillos and the lime), and can be spiced up as much as you care to with the jalapeños.

I’m doing this over a grilled ribeye, sliced thin, and plated over a salad tonight. See you around the fire tonight.

12 ounces tomatillos, husked, rinsed, and cut into rough 1/4-inch dice
1/2 medium red onion, finely diced
2-4 jalapeño peppers, stemmed, seeded, finely diced
2-3 garlic cloves, grated or minced
3-4 tbsp fresh lime juice (or more)
1-2 tbsp cilantro, chopped
1-2 tbsp fresh mint, chopped
Kosher salt to taste

Prep the ingredients and combine all but the salt in a small bowl, stir well. Taste to see if you’d more lime juice (or any other ingredient for that matter), adjust for salt, then cover and throw in the fridge for an hour to allow the flavors to meld together. Stir well before serving.

Enjoy.

the Older Bolder Life Salad Monday: Creamy Italian Salad Dressing

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Growing up in the generation I did, salad dressings were something you bought at the grocery off the shelf featuring the half dozen or so Kraft flavors that dominated the selections back in the day. As many of the commercially prepared, mass-marketed dressings today, in those days these ubiquitous dressings were built around franken oils and overly-processed, far from fresh ingredients.

To be honest, I can’t ever remember anyone making their own salad dressing at home, unless it was the homemade Catalina version based on a can of Campbell’s tomato soup, canola oil, vinegar, and a handful of sugar (gaaaack).

Even nearly three decades ago when we were starting our own family, making salad dressing at home wasn’t really on our radar, though as a young family we did enjoy the salads at an (in)famous Italian chain restaurant.

Back several years ago I was helping a friend prepare for a large birthday party event, at which the guest of honor had apparently insisted that the menu include a “salad just like at Olive Garden”. My friend was a fairly experienced and crafty home cook, and my task was to help her develop a dressing that would duplicate the flavors requested using healthier and fresh ingredients.

A bit of research and a day of trial and error yielded this recipe, which we’ve continued to reach for to this day. When we first compiled this recipe, we typically added a teaspoon or two of honey to the recipe, though as our tastes have evolved over the past couple of years, we don’t anymore, preferring to enjoy the herbal goodness of the fresh spices instead.

And for those who want their dressing a little creamier, just add your healthy mayo a tablespoon at a time until you have it just right.

5 tbsp white wine vinegar
1 tbsp avocado or olive oil mayonnaise
1 medium garlic clove, finely grated
Oregano: 1 tbsp + 1 tsp chopped fresh OR 1 and ½ tsp dried
Parsley: 1 tbsp + 1 tsp chopped fresh OR 1 and ½ tsp dried
Thyme: 1 tsp chopped fresh OR ¼ tsp dried
1 tsp onion powder
Good salt and fresh ground pepper to taste

½ cup avocado or extra virgin olive oil

Optional
1-2 tsp of sweetener of choice, see note

Combine the first 8 ingredients in a small bowl or lidded jar, stir or shake to combine. Now whisk in (or pour into shaker jar) the oil of choice until well emulsified; adjust spices, salt, and pepper to taste.

Enjoy.

the Older Bolder Life Friday Feast 26 April: Hanger Steak Bulgogi Bowl

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Count us among the millions around the world who are fans of a great Bulgogi – the spicy Korean dish which (I’m told) literally means “fire meat”. Bulgogi is typically a composed of thin slices of (traditionally) beef, marinated in a garlic, ginger, soy sauce, and gochugaru (Korean red pepper flakes) mixture with a bit of grated pear for a hint of sweetness. It’s typically cooked quickly over an open flame on a grill or sautéed / stir fried in a skillet at home.

You can use whatever protein suits you to craft your bulgogi; the pictures here feature one of our favorite cuts, a thick-cut hanger steak. By the way, it’s a cinch to carve perfectly thin slices from any protein if you’ll throw it in the freezer for 3o to 40 minutes before slicing. You want it to just begin to freeze and tighten up; too long and it’ll be rock solid.

There are of course a few adjustments to be made to make this dish primal and paleo compliant, the principal one being using tamari or coconut aminos to replace soy sauce, and while most wouldn’t squawk too loudly about a tablespoon of brown sugar in a marinade, we think this is best with a bit of maple syrup or honey (it doesn’t take much given the grated pear); it’s very well flavored without any additional sweetener in fact.

When making this a few days back I didn’t have time to prepare one of our favorite salads or slaws (like this Asian Inspired Cantaloupe Salad, Thai-Inspired Celery Salad, Quick Chinese Cucumber Salad for example), even a simple spring greens salad looks, and tastes, great in the bowl.

And finally, when putting this together in a bowl, we can’t imagine serving it without a recipe of the Asian Fried Cauliflower Rice I posted last week (perhaps without the bacon for this recipe).

Give this one a spin, you come back to it again and again…

For the Simple Bulgogi
1/2 small pear, grated
3-4 tbsp tamari or coconut aminos
2 garlic cloves, grated
1 and 1/2 tbsp grated fresh ginger (peeled)
1 -2 tbsp gochugaru or 2-3 tsp crushed red pepper flakes
2 tbsp toasted sesame oil
1/2 to 1 tbsp maple syrup, honey, or sweetener of choice, optional
Thinly sliced green onions for serving

2 lb protein of choice (boneless short rib, hanger steak, flank, boneless chicken, pork loin)

Avocado, coconut, or olive oil

Good salt

1 recipe Asian Fried Cauliflower Rice

A simple salad or slaw; we like this one with one of these…
Asian Inspired Cantaloupe Salad
Thai-Inspired Celery Salad
Quick Chinese Cucumber Salad

Place your protein of choice in the freezer for 30 minutes prior to slicing; after the time has passed, using a very sharp meat knife, slice the meat into very thin strips.

While the meat is cooling, combine the grated pear, tamari, garlic, ginger, gochugaru, maple syrup, and sesame oil in a medium bowl and whisk to combine, then pour into a large resealable bag.

Place the sliced meat in the bag with the marinade, squish it around to ensure all the meat is coated, and let sit for 30-45 minutes at room temperature, or chill no longer than 12 hours.

When ready to cook, heat roughly a tbsp of oil in a large skillet over medium-high heat; while the oil is heating, drain the meat. Place half the meat in a single layer in the hot skillet and cook without moving it for 1-2 minutes, until a nice sear develops. Now toss for another 1-2 minutes until cooked through and crispy around the edges. Transfer to a plate and repeat with the remaining meat.

Now building your bowl, with roughly 1/3 bulgogi, 1/3 Asian Fried Cauliflower Rice, and 1/3 the salad or slaw of choice. Artfully sprinkle sliced green onions over the bulgogi and cauliflower rice, spice it up with a little sriracha, and go to it.
Enjoy.