Friday, July 31, 2015

A Tapas of Chorizo with Sun-Dried Tomatoes and Cider

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Enjoy the summer evenings over a slow meal of good food. Take your time starting off by enjoying this appetizer.

You’ll Need
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 2 teaspoons paprika
  • 1 cup apple cider
  • 2 Bay leaves, broken in half
  • 1 pound Spanish chorizo, cut diagonally, into 3/4-inch pieces
  • 1/4 cup sun-dried tomatoes, coarsely chopped
  • 1/4 cup chopped fresh parsley

In a Saucepan
Heat oil over a medium flame. Add onions and garlic; saute about 5 minutes, or until onions are translucent. Add paprika and cook 1 minute.

Add cider and bay leaves; bring to a boil. Reduce heat and simmer 5 minutes. Add chorizo and sun-dried tomatoes; simmer an additional 5 minutes. Remove bay leaves. Sprinkle with parsley. Serve hot with hearty bread to dip in sauce.

If using Mexican, non-smoked chorizo, add five minutes to simmer time.

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Thursday, July 30, 2015

Pizza on the Grill

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Turn your grill into a pizza oven! 

You’ll Need
  • 1 package active dry yeast
  • 1 cup warm water
  • ½ teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1 Tablespoon olive oil (and extra to grease bowl)
  • 3 1/3 cup all-purpose flour

  • In a large bowl, dissolve the yeast in warm water and mix in the sugar.
  • Let sit until it becomes frothy.
  • Next, mix in the salt, olive oil and flour and mix well until the dough is in the form of a ball and the dough is not sticking to the sides of the bowl.
  • Turn the dough out onto a lightly floured surface and kneed the dough until smooth.
  • Place the dough in a bowl that has been greased with olive oil and cover the bowl with a damp cloth.
  • Set aside and let rise until doubled-approximately 1 hour.
  • Punch down the dough and kneed for approximately 5 to 7 minutes and let rise again until doubled.
  • Next, heat the grill up to high heat.
  • Get the dough out again.
  • Punch it down and divide the dough in half and form ½ inch thick rectangular size shapes.
  • Brush the grill with olive oil place one of the dough shapes on the grill.
  • The dough will tend to puff up.
  • Carefully watch for the bottom crust to become lightly browned and turn the dough over.
  • Add toppings however you would like but be careful not to top it too much as you do not want the pizza to become too heavy.
  • Close the lid and cook for a few minutes checking to see when cheese is melted.

This recipe is one that you will get your own feel for. The first couple of times check the dough frequently to make sure that you do not burn it and over time you will come up with the length of time that works for you, toppings that work for you and so on.

Wednesday, July 29, 2015

Teriyaki Sauce

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An easy marinade for grilled meats, fish or even veggies.

You'll Need:
  • 1 garlic clove, crushed
  • 1/2 tsp. fresh ginger, minced
  • 2 tablespoons brown sugar
  • 1/2 cup soy sauce
  • 1/2 cup water
  • Mix all of the ingredients together.
  • Marinate at least 10 minutes.

Makes 1 cup.

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Tuesday, July 28, 2015

Cabbage Melody

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You’ll Need
  •  1 small onion, finely chopped
  • 6 Tablespoons olive oil
  • 1 large tomato, sliced
  • ½ teaspoon salt
  • ½ teaspoon curry powder
  • 1 medium cabbage, shredded
  • 2 carrots, sliced into rounds
  • 1 green bell pepper, chopped


  • Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching.
  • Add tomatoes, salt and curry powder. Continue to stir-fry for 3 minutes.
  • Add cabbage, carrots and bell pepper; mix well.
  • Pour in about 1/2 c. water.
  • Cover the pot, reduce heat and simmer until the liquid is absorbed and the cabbage is still slightly crunchy.
  • Adjust salt as needed.

Monday, July 27, 2015

Basil Carrots

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A delightful summer side dish! Attain all the benefits carrots have to offer by eating a fat source at the same meal. Fat helps to increase absorption of carotenoids which are super cancer fighting agents.

You’ll Need
  • 6 medium carrots
  • 1 Tablespoon butter, melted
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil or 1/4 Tablespoon fresh, chopped
  • Slice carrots into half inch slices.
  • Simmer, covered, in water until tender, about 10 to 15 minutes; drain.
  • Combine remaining ingredients, toss with carrots.

Friday, July 24, 2015

Cauliflower with Mustard Sauce

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A unique side dish to complement some grilled meats or fish.

You’ll Need

  • 1 medium cauliflower
  • 1/2 cup whipping cream
  • 1/4 cup mayonnaise
  • Salt to taste
  • 1 ½ Tablespoons Dijon mustard
  • ½ lemon (juice only)
  • Paprika

  • Remove the stem and leaves from the cauliflower.
  • Steam the cauliflower whole until it is barely tender.
  • Drain and keep warm.
  • Whip the cream and set aside briefly.
  • In a mixing bowl combine the mayonnaise, salt, mustard and lemon juice.
  • Whip until blended; fold in the whipped cream.
  • Pour sauce over cauliflower or serve it separately.
  • Sprinkle with paprika.

Thursday, July 23, 2015

Cauliflower Cheese Soup

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Soup is a meal in itself. Cream based soups work well in the summer as they can be served on the warmer side versus piping hot. This recipe was shared by Diane Reiche. It sounds delicious! Thanks for sharing Diane.

You'll Need
  • 1 medium – large potato, peeled and diced
  • 1 large head of cauliflower cut or broken into florets (reserve 2 cups)
  • 1 medium carrot, peeled and chopped
  • 3 medium cloves garlic, peeled
  • 1 ½ cups chopped onion
  • 1 ½ tsp salt
  • 4 cups water
  • 2 cups (packed) cheddar cheese plus some for garnishing
  • ¾ cup milk
  • 1 tsp dill
  • ½ tsp caraway seeds
  • Black pepper to taste


  • Place cauliflower (except for the 2 cups), potato, carrot, garlic, onion, salt and water in a large saucepan. 
  • Bring to a boil and then simmer until all veggies are tender
  • Puree in batches in a blender or food processor and transfer to a soup pot
  • Steam the reserved cauliflower until just tender.
  • Add it to the puree along with the remaining ingredients.
  • Heat gently until well blended and serve topped with a little cheese.

This recipe is from the Moosewood Cookbook by Mollie Katzen.

For more information: Click here to visit Will Clower's website.
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