Cauliflower Crust Quiche Lorraine

OK, I'm just gonna say it before someone else does “I am a liar. A Big. Fat. Liar!”
There, I said it.
Just two months ago I was telling you guys I had peaked at the cauliflower crust thing, that the cauliflower noodle lasagna was the last act of a heroic saga involving cauliflower used as the base for pizza, grilled cheese, breadstick, et cetera.
Yet, here I am today, posting another recipe labeled “cauliflower crust”
So yeah. What.A.Liar.

Sweet Potato Pie Waffles

Before we get to the cookery per se, let me rant a little: I refuse to acknowledge anything Christmas related until Thanksgiving is over. I refuse it, and you will not change me!
Christmas starts the day after I’ve had my turkey, stuffing, mashed, potatoes, sweet potato pie, etc.
NO EARLIER.
I refuse to acknowledge anything Christmas prior to Thanksgiving because it’s just a way to dilute the Christmas excitement.
If Christmas starts too soon, I get sick of it before the day rolls around, and it takes away from Thanksgiving as a special time in its own right.
I just wanna celebrate each holiday in turn. Is it too much to ask?
A couple of years ago I even decided not to shop at any place that was advertising Christmas before Thanksgiving — I wanted to make a stand.
Unfortunately, I had to desist because I didn’t have anywhere to shop anymore (except for the Deli down the street.)

The Feel-Good Equation

Eating well, being active, and positive thinking are the most important factors in the “feeling good/being healthy” equation.
Is it a hard equation to solve?
Of course it’s hard.
When was the last time you have done anything worth that wasn’t hard?
It’s so worth though.
The initial step is usually the hardest. But once you get started, there’s no stopping you.
What matters is that you make changes that you can stick with for a long period of time.
The road to being healthy isn't one that ends, it’s long. At first it might be tough - after that - it takes less and less effort.
You get used to the routine, the routine gets easier. You start feeling better and begin to change your life.

Sticky Harissa Chicken

It’s pretty clear that I’m a simple, straightforward guy.
I enjoy good food (nearly everything), good conversation, good music, and sports (triathlon, football, tennis, soccer, etc.)
[And if you've been wondering, no, this is not a personal ad for a dating site]
The way I blog reflects the way I live my life.
The recipes I create are often done on the spur of the moment.
Most of my inspirations come from whatever I have in my fridge as my goal is to utilize everything I have in my kitchen.

Homemade Harissa (Spicy Red Pepper Paste)

You guys know how I love me some Sriracha.
The other day I took the “How addicted to Sriracha are you?” quiz - created by TheOatmeal - and got “100% addicted to Sriracha”.
True story.
But wait, I’m not here to annoy you with another post on the notorious rooster hot sauce; today we’re talking about Harissa.
A fiery paste used in North African cuisine that - just like its Thai cousin - is hot, complex and totally addictive.
Harissa is a blend of hot peppers, garlic, various spices and olive oil.
In North Africa it’s used as a flavor base for stews and curries, as well as a condiment to cooked vegetables and meats, and even spread on bread for a simple snack.

Imam Bayildi (Stuffed Eggplant)

I love me a good tale and the one behind this Turkish recipe is truly fantastic.
Here’s how the story goes:
“A long time ago there lived a Turkish imam, well known for his appetite and love of good food. One day he surprised his friends by announcing his engagement to the beautiful young daughter of a rich olive oil merchant. At this stage, the imam’s friends were not aware of her abilities as a cook. Part of her dowry was a consignment of the very finest olive oil. The wealthy merchant gave the groom twelve great jars of the prized oil, each one as big as a man.
Following the wedding, the young daughter quickly revealed her talents as a Turkish cook and every day prepared a special dish for her new food-loving husband. Stuffed aubergine in olive oil was his absolute favorite, and so he asked his wife to make it for him every night as the centrepiece of his dinner. Being a good wife, she did as she was told, and made the delicious dish for twelve days in a row. On the thirteenth day, however, when the imam sat down to dinner, his favourite aubergine dish was starkly absent. The imam demanded to know the reason for its disappearance. The bride replied, “My dear husband, I cannot make your favourite dish anymore, for we have no more olive oil. You will have to buy some more.” The lmam was so shocked by the news that he fainted. And so ever since that day, his favorite dish has become known as ‘Imam Bayildi’,(the priest fainted).”

Potato and Kale Gratin

Do you remember life before kale?
Seriously, WHAT was life before kale?
An empty meaningless void, like being in an airport without wifi, a series finale, your favorite restaurant updating its menu, Gmail telling you to pick a new password, admitting that your favorite pair of jeans is too worn down and finally throwing them away.
That sort of void.
In other words, could life before kale really be considered living?

Persian-Style Pasta

I took this recipe from Yotam Ottolenghi’s new cookbook Plenty More.
If you don't know who am I talking about, Yotam Ottolenghi is one of those chefs. 

The ones whose names sell millions of cookbooks around the world, and influence the food community like no other — and not just on a culinary level.
If you’ve recently eaten a shakshuka, or yogurt and sumac with your turkey burger, it’s probably because of chef Ottolenghi.
In only a few years, the Israeli-raised, London-based chef has become a prominent figure in the culinary community.
His first cookbook, Ottolenghi: The Cookbook, was a bestseller. The following one, Plenty, almost instantly became a blockbuster when it was published in 2010. Jerusalem, published in 2012, is a richly evocative celebration of the culinary DNA of his homeland and one of my favorite cookbooks of all time.
With Plenty More - published last month - Ottolenghi focuses on vegetarian cooking, combining recipes from all over the world: exotic, innovative, irresistible, dazzling, and easy-to-make dishes. Vegetarian recipes ‘that even meat eaters want to eat’.

Eggplant Gratin with Tomato, Herbs and Creme Fraiche

You guys know that on average 20 lbs (roughly 9 kg) of eggplant contain about the same amount of nicotine as a cigarette?
In fact eggplants, tomatoes, potatoes, and tobacco are all nightshades. They all share some similar properties to different degrees.
Still eggplant is specifically notable because it has the most concentration of nicotine of any edible plant. So, sure, tomatoes have some nicotine as well, but not to this extent.

Beer-Flavored Chicken Teriyaki

First and foremost: Beer is not paleo. Sorry [Insert sad trombone noise here].
Secondly, I don’t care. Actually, I don’t give a rat ass if it’s not paleo.
There, BOOM, in your face!
Beer - let me rephrase that - a good beer, is like nectar from gods. It’s one of the best tasting, most complexly flavored beverages in the world.
And man...getting home from work (or from training), plopping on the couch, and opening up a nice craft beer is the greatest feeling ever.
There’s nothing quite like it.