My husband is doing the Whole 30 Diet

Two weeks ago, my husband told me he had gotten off the phone with one of his best friends who now lives in California. This friend is his fraternity brother from college days 20+ years ago, groomsman at our wedding, Godfather to our middle child - like family. JNP declared, "I'm no longer eating sugar or carbs". Ok, so most wives may roll their eyes or let out a giant exhale but truthfully, I was very excited for my husband.  He is overworked to the point of exhaustion, rarely goes to the gym anymore and is not only overweight, but just lacks general direction in life. To put it bluntly, he has no interests or habits outside of work. I was supportive.

Day One: He enthusiastically made four trips to Trader Joe's and loaded up on all kinds of crap. I mean, "approved food". This consisted mostly of dried fruits, jerky of some sort, chicken. Its of it. Kombucha, oh God! The Kombucha. So I didn't say anything, just observed. I went ahead and prepared meals for the children an myself, noting that shopping bags were strewn everywhere, and while, yes he was actually cooking for myself, the pots and pans were left out after and my beloved stove was not wiped down. I chose to still say nothing because in the greater scheme of things, I was so thrilled he had some sort of interest and direction with his health.

As the week went on, this continued, his trips to Trader Joes increased and by now I was observing and evaluating his movements and thinking to myself, this was not efficient at all. I still didn't know exactly what "diet" he was on or what he could eat or couldn't eat.  I had, however, realized that most things he said "I can't eat that" to me.  I had by now ascertained he was not eating carbs, sugar, processed food, dairy, juice, desserts, chocolate, salt, pepper, salad dressing, spices of any kind, oil. Basically, flavor, I was dubious but stayed silent.  I was secretly plotting to intervene just so I could help him a little with this new fervent for the supermarket.

By the end of that week, we had dined out and I noted he was (surprisingly) sticking to this meal plan. I was actually very impressed and I think having his buddy keep in check was the key in this success. But at the restaurant, he had ordered a grilled salmon with nothing on it and a side of spinach. I kept thinking, surely there's more to this diet than this kind of food??

On Monday of week two, I headed to the grocery store after my morning Pilates class, planning to shop for the beginning of the week. I walked around taking items off the shelf and then putting them back, not knowing what I could cook or buy. I was assuming I could fry him some tofu with some vegetables. So, I called him, he was at work.
"Do you want tofu for dinner?"
"I can't eat it."
"How about black beans?"
"I'm pretty sure I can't eat that"
"black rice?"
"no rice"
So then I said, "how about you have Jim tell me what I can buy. It will make grocery shopping and meal prep so much easier for you if I can help"

Five minutes go by and my phone vibrates. Group text.
No soy. No rice says Jim
Can you tell me the name of this diet? I respond
It's not a diet, it's a nutritional reset
(yeah...yeah... just give me the GD name of it!!)
yes, sorry, can you tell me what JNP can and cannot eat? It will help me a lot
Look up Whole 30

OMFG. Now I knew exactly what JNP was doing! I don't think he knew what he was doing, but I sure did! I've had a whole lot of friends Insta their Whole30 'journeys', some with their husbands, some with other girlfriends! I had instant flashbacks in my head of all those potato-hash-fried egg- breakfasts, avocado on lettuce with beef tips, bowls of green vegetables and chicken on top. Got it!

JNP Do you realize you're doing the Whole30?
Um...no.

Texts went back and forth (if you're interested, click this link for more details on the Whole 30). I bought a cart of green veggies, potatoes (yes they are allowed JNP!), Wild Sockeye Salmon, ghee (also allowed).

There were a bunch of confused texts the came from my husband after, all along the lines of I can actually eat that? Yes, dear! You can actually have flavor! Poor guy had been cutting out salt, pepper and spices!

So.... It's been about 3 weeks now and the biggest thing I've noticed is JNP's attitude. He is much happier. I asked him about it, he said "it's given me something to focus on outside of work. I like going and getting my chicken and snacks.  The biggest thing is, I did' realize how much I missed Jim.  Doing this together makes me call him several times a day and we talk about what we are eating, or I ring him to ask him questions. Before that, I would call him maybe once a month".

If you're wondering, I definitely think JNP has lost weight but the more important thing is I have noticed how much of a better mood he is in. He seems interested in something non-work related. He was never one to cook before and now he is in the kitchen (messing it up, yes, but also cooking!). He is definitely a little obsessed with the Kombucha...I'm half expecting him to start doing yoga (not opposed to it!)... he even borrowed a colleague's Sam's Club card to buy a case of it (it was half the price of WholeFoods apparently).  JNP also didn't eat a lot of vegetables before this 'nutritional reset' and now he'll eat big bowls of it. Every  night, I make a big pot of various steamed green vegetables, they're delicious! My seven-year old devours them! I just steam them for a minute or two, then fry lightly in a touch of ghee and a garlic clove, and add salt and pepper to it off the heat.

I'm extremely proud of JNP and very supportive and I just hope he can keep up the woodwork. Even though, I literally just called him to let him know his bar hopping antics of Friday night were not Whole30 'approved'. Oh well, a little cheat here and there is not harmful!

3 Kitchen Items I cannot live without

We all know how much I love to cook so here are my 3 Kitchen Items I cannot live without!

1. A flat cooking utensil. I have found that this is my 'go-to' item when cooking everything from pancakes, to scrambled eggs, to fish and even pasta.  Surprisingly, one of my absolute favorites in this category is this IKEA 365+ Hjalte one. So much so, that I have bought several for friends and family. It's soft handle is ergonomic and it's plastic texture is perfect for any pot or pan, both metal, cast-iron and non-stick. I have left my utensil resting on my hot pans before and it never created those nasty plastic indentations from the heat. The bonus is they cost just $3.99 each and you can throw them in the dishwasher!

IKEA 365+ HJÄLTE

Spatula, stainless steel, black

$3.99

                  Article Number: 

001.494.59

2.  My Mini-Prep.  I own the Cuisinart Mini-Prep but there are so many versions out there. So here's what I love about my Mini-Prep. Whenever a recipe calls for "finely minced" or "finely chopped" onions, garlic, or ginger - or a combination of all three, I can throw it all in my Mini Prep and I have the least stinkiest and least labor-intensive way of prepping these items.  There's nothing worse than doing this by hand!  The Mini-Prep bowl has just two settings: chop and grind. Its capacity is roughly 24 ounces or 3 cups and there are only 3 components to the small appliance: the base motor, the bowl and the removable blade.  Both the bowl and the blade can be cleaned in the dishwasher. Cuisinart also sells their appliance with a spatula and a recipe book. I store my mini prep in a drawer by my cutlery,  it's that small! If you don't own one of these, definitely go buy one for yourself, they retails for about $40.

Cuisinart Mini-Prep Plus Food Processor DLC-2A

Instruction and Recipe Booklet

3. Extra Virgin Olive Oil.

Olive Oil is oil pressed from olives which are fruits from the Olive Tree. I hear the process is actually very simple and if you actually press an olive, you can see the oil come out! Olive Oil is proven to be incredibly good for you. It has a  lower smoking point (due to its high monounsaturated fat content) which also allows you to cook food without extra risks of burning it and safely at a very high heat.

The main problem with Olive Oil is that just because a product is labelled as 'Olive Oil', does not necessarily mean it is of great quality. It's like the difference between a wine that is sold in a box and a wine sold in a bottle. Two different calibers and two totally different products, in terms of quality.  Some of the lesser quality oils labelled as 'Olive Oil' sometimes extract the oil from the olives using chemicals, or even dilute the oil with cheaper ones.

So what do you buy? Always buy Extra Virgin Olive Oil!!! It is extracted using natural methods and is standardized for purity, taste and smell. Extra Virgin Olive Oil always has a distinctive taste and is high in phenolic antioxidants (one of the main reasons why olive oil is so beneficial).  Extra Virgin Olive Oil is also very high in monounsaturated fats (good fats!), contains a modest amount of vitamin E and K and is loaded in antioxidants, some of which have been proven to have powerful health benefits (such as anti-inflammatory properties and protection against cardiovascular disease).  Studies have shown in preliminary evidence that Extra Virgin Olive Oil can help fight Alzheimer's Disease, cancer, heart disease, joint problems and strokes.

I always try to buy Olive Oil that is source from a location reputed for its high quality olive oil, such as regions in Italy, Spain and even locally in California. Always, read the label and see where your Olive Oil comes from, and do buy the more expensive one, it is expensive for a reason! Your food will always taste better when cooked in a higher quality oil.

Mediterranean Baked Branzino

So last night I went to a fun fun girl's night at my friend's house. There were 7 of us and the theme was Mediterranean, we each brought various yummy delights - hummus, baklava, dolmades, watermelon and feta salad, herbed rack of lamb etc etc. I decided to venture out of my comfort zone and try something I love to eat (whole fish) but had only tried cooking once before about 7 years ago (turned out OK from recollection!). This dish wasn't my dish choice when I was thinking of my pot luck contribution, but boy am I glad I made it, it was so delicious and I would love to share it with you.

So here's the backstory.  I headed to my local fancy schmancy supermarket that sells great product, fresh baked bread and really fantastic meats and seafood. When I arrived there I had originally intended to make a marinated Octopus salad but I was super disappointed to find that the only octopus and squid they sold was frozen. It was 1:30pm and I had to be at my friend's house at 6:30pm.  Being Australian, I have been spoilt with always fresh-never frozen seafood and buying the product frozen in a package made me incredibly nervous! I put it in my cart, started to walk away and all kinds of thoughts crossed my mind What if I can't thaw this out in time? Will I screw up this dish and force everyone to eat rubber? Am I making life harder for myself with this dish? I went with my gut instinct (excuse the pun!) and put the packet back in the freezer case. 

While I waited for service, I thought to myself When I think of the Mediterranean, what dishes do I think of? My first thought was whole fish-lemons-olive oil. Turns out I had two choices that day for whole fish: red snapper or branzino.  Branzino!!! How could I pass this up? Well, if you don't know, Branzino is a European Bass with a delicate white flaky flesh, lots of bones and fairly small but is absolutely synonymous with Mediterranean or Italian food.

The fishmonger was nice enough to remove the gills and guts and I had the option to have the heads removed but opted to keep them and the tails for a prettier presentation (isn't it odd that a dead animal's head on a plate makes the dish look stunning!?! Crazy!)

So here's how I prepared it (super easy and very delicious)

Prep Time: 10 mins

Cooking Time: 32 mins

Oven Temp: 325F

Serves: (1 fish per person as a main meal or 1 fish for 2-3 people as a shared appetizer) Roughly .5-1lb per fish

Ingredients:

1-2 Branzini (about .8lb per fish)

Herbs - flat leaf parsley, dill and fresh oregano

Lemons

Olive Oil

1-2 cloves garlic thinly sliced

1 Shallot thinly sliced

Salt

Pepper

1. Preheat oven to 325F

2. To a baking sheet or oven proof dish, drizzle a  tsp of olive oil and lay the fish presentation side up.

3. Cut three slits to the presentation side of the fish

4. Season the entire fish with salt and pepper. Don't forget the cavity of the fish.

5. Fill the cavity of the fish with lemon slices, the sliced garlic, shallots and whole springs of dill, flat leaf parsley and oregano. Reserve a few garlic slices for the slits and insert the slices in the slits.

6. Season again with salt and pepper, drizzle with olive oil and top with a few thin slices of lemon. 

7. Squeeze the juice of half a lemon over the fish and bake uncovered for about 32 minutes.

8. Allow the fish to rest for a few minutes but do serve as soon as possible.

9. After resting, transfer the fish carefully to a serving platter.  Garnish with more lemon slices and wedges, a drizzle of olive oil and chopped flat leaf parsley, dill and fresh oregano. Sprinkle sea salt and serve with a light salad of dressed greens with shaved fennel and red onion.

**Note: be careful, this fish (albeit delicious) has lots of little bones.  Be very careful if you are feeding this fish to children, though I probably would not recommend it.

What's for dinner tonight?

Ginger flank steak fried rice!

Buy the best beef you can afford. Slice very, very thin:

Marinate for an hour in sesame oil, soy sauce, freshly grated ginger, 4 cloves of garlic sliced, hoisin sauce, honey, vegetable oil. Don't add salt until you start stir frying in your wok. Heat wok to high and add some vegetable oil. Stir fry the beef until just cooked.

Remove cooked flank steak and keep in a dish together with the cooking liquid.

In a little more oil, stir fry your favorite vegetables. I used, broccoli, red pepper, carrots, grated and squeezed zucchini, mushrooms, onions, cabbage, green onion and green beans.  Make sure you cook things like the onions, pepper and carrots before more delicate items that require less cooking time like mushrooms. Once stir-fried, add soy sauce, salt, pepper, a dash of honey and sesame oil. Do not over cook !

When the vegetables are almost cooked, add day old cooked white rice, if the rice is dry, you can heat separately with a sprinkle of water in the microwave for a minute or so to revive it. Stir fry still on a high heat. 

After a few minutes of stir frying, reintroduce all the cooked flank steak (it should look a little ground or chopped beef and be very tender) and all if its juices and liquid. Stir fry for a few more minutes before adding anything that requires off-heat last minute cooking such as toasted peanuts, chopped cilantro, free onions or sesame seeds.

Easy Ways to Serve Cake and Ice-Cream

I found these fantastic tips on how to easily slice cakes and serve ice-cream for parties and I wanted to share them with you because I will definitely be doing this in the future. You can find the article here at realsimple.com

Slicing a sheet cake

Use unflavored waxed dental floss to make nice clean cuts in your sheet cake. Hold a piece of floss taut between your fingers (it should be about a foot longer than the cake itself). Drag it down through the cake, then release one end and pull the other end out of the cake sideways. Continue to “cut” in a grid pattern.

Carving a Round Cake

Apparently you will get more pieces if you slice a round cake this way. Use a long, sharp knife to cut a smaller circle inside the round cake. Cut the outer ring into pieces, then cut the remaining, smaller cake as you normally would, like a pizza. Give the frosting-laden outer wedges to the kids, and reserve the more lightly iced interior pieces for the adults.

Dicing Ice-Cream

I love love love this tip! Why didn't I think of this before?? Save minutes (and your poor wrist) by trading in an ice cream scoop for a knife. Place a cylindrical cardboard container of slightly softened ice cream on a cutting board and cut it in half lengthwise to create 2 half-circles. Turn each portion of ice cream cut-side down. Remove and discard the packaging. Cut each portion crosswise into slices.

Scooping Ice-Cream

To prevent a sticky situation, start scooping before the party starts. Place individual scoops in a cupcake tin lined with paper baking cups and transfer the tray to the freezer for up to several hours. After the cake is cut, remove the scoops from the paper baking cups (or not) and drop them onto the waiting plates.

Vanilla Custard Pots for Toddlers

An easy little dessert for your toddler and the good news is it takes no time at all and your child will love helping you in the kitchen!

The only adjustments I made to the above recipe was that I used a little more sugar.  Preheat the oven to 350F.

In a small jug, mix the egg and the sugar together, then add the vanilla extract.  This is a great opportunity to have your children involved. My daughter excitedly broke the egg and helped me stir the sugar in. She loved it!

The recipe calls for bringing the 2/3 cup of milk to a near boil on the stove but that was too much work for me, so I poured the milk into another jug and microwaved it in increments to make sure it didn't boil.  In all, I think it took less than 2 minutes.

Very carefully, slowly pour the milk into the egg mixture while stirring rapidly so the eggs won't curdle.

Place 2 or 3 small ramekins into a deep oven tray and strain the custard into them to lose any lumps.  Carefully pour enough boiling water into the oven tray until the water comes halfway up to the ramekins. Make sure no water splashes in the custards or it will compromise the texture.

Place the tray in the oven and cook for about 15-20 minutes, or until the custards are set.

Roasted Tomato and Garlic Sauce

Our neighbors dropped off a box of their last summer harvest of juicy red tomatoes. Yes, we love these neighbors! I kept looking at the tomatoes for 2 days, pondering what I should make with them that would do justice to the impeccable quality of these beautiful organically grown fruits. I wanted to enhance their deliciousness, without losing it amidst a zillion other ingredients.  I had previously made a roasted tomato basil soup, so I thought about instead making a really delicious pasta sauce. It turned out incredibly (if I may say so myself!), even my little fussy eater has been eating her pasta with the sauce (she is usually a fan of plain boiled pasta)!

So here it is.

The first thing I did was I halved all the tomatoes lengthways and cut out the hard top stem.  I placed them neatly on two sheet trays, skin down.  I think I must have had several pounds of tomatoes (15 big sized tomatoes in all).

After laying them out, I gave them all a good seasoning of freshly ground sea salt and black pepper. I sprinkled them with torn fresh basil from my garden (probably also the last for the season), good extra virgin olive oil and finally scatter about 8-10 whole garlic cloves, still with the skin in tact

At this stage, don't worry about the skins because we will peel them off later after the roasting process.




Preheat an oven to 350F.  Place the trays in the center rack of the oven and roast for at least an hour and a half.  Keep checking. You want the tomatoes to be juicy, cooked and aromatic.  Too coked and they will dry out, not cooked enough and they won't have that roasted flavor.

Once they are done, take the trays out of the oven and let them rest for a little while so they are cool enough for you to handle.

Once you can safely handle to tomatoes, keep a pot handy and start peeling the skins of the tomatoes by hand, discarding the skins and putting the flesh in the pot. Peel off the garlic clove skins and add the roasted cloves to the pot, discarding those skins too. Add the basil to the pot as well.

Everything added to the pot

Now, peeling those tomatoes is a bit fiddly, I admit.  However, I don't really know any better method (any suggestions?? - you need the skins for the roasting process).  The only thing I can say to ease your mind is that because the tomatoes have been roasting for so long and because they are cut in half, the skins should come off fairy easily.  If you wanted to, you could very well score an "X" on the bottoms at the very beginning to encourage the skins to peel away during the cooking process.

Once everything is peeled and added to the pot, lift off any of the nice pan juices and remaining olive oil on the sheet trays with a couple tablespoons of water.  Use a plastic or wooden spoon and stir, add this water to the pot.

Put the pot on the stove and bring to a boil, then reduce to a simmer for about 30 minutes. You want to cook the liquid out a little more and meld all those flavors nicely. At this stage, I found my first pot too small, so I had to transfer everything to a larger pot (hence, the different pots in the two photos!)

After the mixture has reduced a little, the color will change slightly and the sauce will start to look more cohesive. Here is a close-up.

Turn the stove off, move the pot to a safe place on the counter near an outlet.  Use an immersion blender to puree the mixture into a sauce, which you can run through a sieve if you choose to (I didn't because I actually like a more rustic textured sauce)

And there you have it! Check for seasoning and adjust if you like.  This is great as a sauce but quite frankly, you could just eat it in a bowl with a spoon, as a soup.  I think the sauce works best with spaghetti or a more textured pasta like rotini or spirals.  I didn't take a photo of it as a finished product because I was too quick to eat it - OOPS! You could also use this sauce for proteins like chicken or shrimp, or as a base for a hearty stew or other soup.

Seasoning a Wok

I cooked a beef stir-fry last week and made the mistake of leaving my wok in the sink overnight. Big mistake, there was a ring of rust underneath and a little bit of rust inside! Uh-uh!  If you cook with a wok regularly you know that woks are supposed to be "seasoned" (this means oiled and blackened in a sort of self- rendering non-stick process) and to maintain a seasoned wok, you should never wash it again with detergent but just hot water and then keep it oiled thereafter.

So I was now faced with the dilemma of what to do with a previously seasoned wok that now has its patina compromised.  I searched on the internet and found some useful websites and instructions and I set about fixing my wok problem.

I found this website, which not only explains how to properly season your wok but also explains how to give your wok a "facial" (exactly what I needed) and so I followed Grace Young's clear instructions.  First I got it smoking again on a hot stove and oiled it once more.

Off the heat, this oil was rubbed off with a dry paper towel.  I then added a couple of tablespoons of course salt and a little more vegetable oil and rubbed this into the wok with another dry paper towel.

It was amazing!! Not only was my salt turning brown and removing all the tackiness and grime built up on my wok, not to mention the rust, but suddenly a lovely dark patina emerged on the interior surface. It was slick and shiny! I was so happy!!!

After a few minutes of rubbing the hot oiled salt on my wok, I discarded the salt into the sink and rinsed the wok out in hot water.  My wok was looking great! Seasoned beautiful and smooth to the touch.  Here is a photo:

On Sunday, I made a vegetable fried rice using my newly re-seasoned wok. The food turned out great, did not need a lot of oil and the food slipped out nicely afterwards into its serving dish.  I was able to easily wash my wok out with only boiling hot water (couple times) and then I stuck the wok back on the heat to evaporate the water.

My vegetable fried rice

After a 4-year love/hate relationship with my wok, I think I finally get it.  I had always been washing my wok in detergents (WRONG!!) and I had also never taken the care to really season it properly (WRONG!!).  I found some additional great wok tips. Here they are.

Vietnamese BBQ Pork Steamed Buns

So I did some late night grocery shopping on Thursday night by myself, once Super-J came home from work... I had forgotten how peaceful and enjoyable it can be when you don't have little ones in tow pulling at you and asking to hold every little thing you put in the cart (many an odd lime has had to be forcibly purchased after Mini-V has insisted on holding it through the entire shopping experience and then refuses to let it go as checkout... I don't think they want it back with teeth marks anyway!).

Well, you know what happens when you shop alone? You roam down the aisles you really don't need to go down (just so you can prolong the "alone time") and you end up discovering all kinds of exciting ingredients. Then, you have a false sense of time and buy everything you really don't need, thinking oh yeah, I will make that on the weekend.  I had one of those moments on Thursday night and purchased a mysterious packet of Vietnamese "mixed flour" labelled Bot Banh Bao.  OMG steamed buns!! I love those at Dim Sum, really how difficult can it be!?!?

Let me tell you.... 6 hours of cooking later and I made them!!! They were delicious. I am adding this to my new section called "What's Cooking" because I love to cook and know you will love to see what I make!

First, I had to roast the pork. I looked up 'Chinese BBQ pork' on the internet and found this amazing recipe.  I varied it to only use the marinade. I didn't marinate it overnight and I did omit some of the ingredients, it turned out great. Here's how I made the sauce -

Combine -

1 1/2 Tbsp sugar
3/4 tsp salt
1 tsp Chinese five spice
1 garlic clove chopped
3 Tbsp ketchup
3Tbsp soy sauce
1 Tbsp rice vinegar (I didn't have the white wine the recipe called for)
2 Tbsp Hoisin sauce
2 Tbsp Honey

 After mixing this, I smeared it all over boneless country style pork ribs and put it in an 350F oven for about 2 hours, turning it over every now and then to check.  I admit, you can cook it for less if you want but I wanted the sauce really caramelized and pork super tender.

Once the pork was cooked, I started on the Bot Banh Bao dough. I really wish you can make the dough ahead of time because having to wait for the pork to be done first adds so much time to the cooking process. Unfortunately, it is one of those sticky doughs that has to be mixed, rested, then re-kneaded and finally rolled and steamed immediately. Time consuming (especially with two small kids).

I followed the instruction on the packet. Basically, you have to mix the packet of "mixed flour" with 1 cup of milk, 1/2 cup of sugar and 1 Tbsp vegetable oil. The instructions said to hand-mix for 10 minutes. No way I was doing that, so I put it in my Kitchen Aid and set the dough hook on low for 10 minutes.

Then you have to let the dough rest for 15 minutes (this is when I took a break to have my lunch, which might I add, I did cook simultaneously!). After 15 minutes, I used the suggested 2 Tbsp of reserved mixed flour to flour my board and then you have to knead the dough for ten more minutes. Let me tell you, the dough is sticky so make sure you reserve more than the recommended 2 Tbsp of mixed flour.

The Flat White

The "Flat White" is my ultimate coffee.  It is, in my opinion, the perfect blend of espresso-steamed milk-froth and I love how it is always served in a nice cup and saucer. It looks so pretty, I am always taking photos of it when I visit Australia.

Flat White at The Pier, Port Melbourne - Australia

Flat White at Moulin Noir Bistro, Port Melbourne - Australia

Flat White at Cocao, Doncaster - Australia

Flat White at Laurent Patisserie, Doncaster - Australia

Being an Australian, we pride ourselves in excellent coffees and Baristas are serious professionals.  The cafe culture is strong in Melbourne, my hometown, and no day passes without sitting down for an espresso.  My choice drink? The Flat White. Unfortunately, I am yet to see it on a menu outside of Australia and my goal this year is to put my espresso machine to good use and learn how to perfect it. 

I have to admit, ordering an "espresso" is really disappointing in the United States and I use quotation marks there because nearly every restaurant that advertises a cappuccino or caffe latte on their menu makes it using an automatic machine. Personally, I do not think pressing a button is real espresso... the barista needs to make love to the espresso machine! There is truly a science involved in making a great espresso and it involves intricate and precise details, such as temperature, the type of coffee bean itself, methodology in swirling and pouring and water filtration.  Usually in the US, I stick to regular filtered coffee because I don't want to be disappointed by the automatic machine-making "espresso" - and I usually do ask anyway if they actually making the lattes with a real machine (they never say yes).

So if you are after a different type of espresso to the usual lattes and cappuccinos, and have access to an espresso machine, why not try the Flat White? It is luxuriously smooth in taste and not unnecessarily embellished by a thick head of froth. Here is a great tutorial:

Cauliflower

1 cup raw (100g) = 25 calories (calories from fat = 1)

This week I bought probably my third ever head of cauliflower.  It just seems to be one vegetable I always overlook.  I purchased it with hopes of making the indian dish Aloo Gobi (potatoes and cauliflower) but already 3/4 of the way through the head and I now realize that we might be missing out on aloo gobi this week.  Turns out we like Cauliflower.

So where has the 3/4 of the cauliflower gone? Mini-V mostly!!! Mini-V, my broccoli-loving child has a a newfound love for the gas-inducing white vegetable.  And with her two-year molars coming in, the soft-textured, indistinct tasting florets are super palatable for her too.

Yesterday she ate a whole bowl of cauliflower (probably 6 florets) so today I doubled the quantity and of course it is Murphy's Law that she just nibbled at about 3 florets. Then again, she is running a 102 fever today (teething).  I also pan-fried a few florets in olive oil, cumin seeds and salt to toss into our salads for dinner tonight. So delicious and simple!

So I thought it would be interesting to take a closer look at our friend Mr Cauliflower and see if there was anything interesting about this usually boring and bland vegetable.

The cauliflower has a few varieties and hybrids, most notable is the purple cauliflower which turns green once cooked.  Turns out that cauliflower is actually low in fat and carbohydrates, though high in dietary fibre, folate, water and Vitamin C.

It also contains several phytochemicals (often found in cabbages) that are said to be of great nutritional benefit to humans, including properties that not only protect against cancer but can also slow the growth of cancer cells. I did not know that before!!! I just thought Cauliflowers were stinky, watery and lacking any significant nutrients.

It is said, however, that boiling is the worst way to prepare cauliflower as it destroys these important properties, particularly if you boil the vegetable for more than 10 minutes. Well, I suppose that means I got no anti-cancer compounds today but the good news is that you can preserve the anti-cancer compounds found in cauliflower by steaming, microwaving or stir-frying it. Phew!  A high intake of cauliflower has also been associated with a reduced risk of aggressive prostate cancer.

So enough on calories and fibre and cancer, let's talk about taste. The great news is that cauliflower is the ideal vehicle for stronger, bolder and more exciting flavors (think lemon, garlic, olive oil, cheddar cheese, herbs, bacon etc etc).

The cauliflower's blander facade, coupled with its broad cooking versatility, makes it the ideal vegetable to truly enjoy guilt-free as a good starch or carb replacement.  I say "cooking versatility" because cauliflowers can be baked, roasted, pureed, steamed, stir-fried and of course, even eaten raw.  Yes, the cauliflower is slightly stinky (imagine the last remnants of a gassy fart wafting out of a car with its windows rolled up) yet it magically transforms once cooked.

And did I already mention that kids love cauliflower?

I once asked myself why my daughter continually demolished her steamed broccoli as if it were doused in honey and then I sat down one day, plain old steamed broccoli in font of me. I closed my eyes and ate it pretending to have pure taste buds like hers, uninfluenced by a lifetime of sugars, salts and other flavors.  I finally got it. Vegetables are sweet! We just don't see it anymore because our taste sensors have been ruined by drinking sodas and eating chocolate. So it came as little surprise when Mini-V hungrily ate her entire bowl of cauliflower yesterday.  In its purest form, it really is delicious!