Crispy Cauliflower Cakes with Herb Sauce.

We’re baaaaack! Vore and I were gone for a week, exploring the food scene and sites in New York and Philly. We ended our vacation with some family time in beautiful Beach Haven, NJ. What a week! I’ll be back with updates on our travels, but in the meantime, I thought I’d share tonight’s dinner. It is What I Ate Wednesday, after all!

photoI ran across these fabulous looking cauliflower cakes in the August issue of Cooking Light and had to give them a try. I–gasp–followed the recipe almost exactly, subbing Monterey cheese for the Fontina and basil for the parsley. (We didn’t have Fontina and I loathe parsley.)

The cakes where delicious! I ate mine as an entree, along with sweet potato fries and asparagus fresh from the company garden. Vore added a grilled chicken breast. Easy peasy!

What was on your table tonight? Have you ever thought to make patties out of cauliflower? Because you should….

Coconut Honey Ice Cream in the Blender

Coconut Ice Cream

Oh, how I love to make (and eat!) ice cream. You’ve seen posts here for Pumpkin Spice Latte Ice Cream and Cinnamon Ice Cream, both of which I adore. However, they are teensy bit labor intensive, what with the stove top preparation and tempering of eggs. And then there’s the heavy cream and whole milk, which my tush seems to like hanging on to…

I’m keeping both of these amazing recipes in my special occasion repertoire, but when it comes to an everyday treat, this super easy coconut milk ice cream is where it’s at. Better-for-you fats! All natural sweetener! Dairy free! Only 4 ingredients! Bring on the tropics.

Coconut Honey Ice Cream

2 cans (3.5 cups) full fat coconut milk

1/2 cup local honey

1 teaspoon vanilla

1 tablespoon arrowroot starch

Add the coconut milk and honey to your blender. (I tested with my precious, beloved Vitamix.) Blend it on 7–that’s a medium high–for a couple of minutes, until it’s frothy and the honey is well incorporated. Add the arrowroot and blend for 15 seconds or so.Turn off your blender.

Place the whole container in the fridge for 2 hours, or until the coconut milk mixture is completely cold.

Blend for one more quick second, just to ensure that the coconut solids haven’t separated.  Add the whole batch to your ice cream maker and follow the manufacturer’s directions. I think this recipe tastes best right after it’s finished churning, but you can freeze for a more dense option.

Don’t have an ice cream machine? No worries! I think the mixture would make divine popsicles. Try mixing in a little fruit or a few chocolate chips. Let me know how you like it!

Lately

It’s been a BIG week in our little family.

Cooking Light

I was *thrilled* to have a little spot in the August issue of Cooking Light. (!!!!!!) You can find my profile as the Blogger Spotlight. As for the rest of the magazine, I’ve already made the avocado dressing on page 44, adding a little fresh basil. Delish.

Wedding

Vore and I celebrated our 2-year wedding anniversary on Tuesday. In a way, I can’t believe it’s been that long. In another way, it seems like we’ve been married forever…in the best way. This anniversary was a great occasion to remember that my partner is my greatest blessing. ❤

Reagan

We got a puppy! We’ve known for a few weeks now, but were waiting for her to be old enough to come home. My brother was traveling to South Carolina, so he picked up this little girl from our breeder there and delivered her late Tuesday night. Isn’t she a love? Her name is Reagan and she is a Boykin Spaniel. The two of us are utterly smitten. What an amazing anniversary present!

What’s going on in your world this week?

Mediterranean Shrimp Pasta

Pasta 1

When Vore and I were dating, we were creative souls. We cooked up all kinds of fun and different activities to amuse ourselves–hiking, tubing, traveling, picnics, you name it.

One of my favorite things we did together as a dating couple was taking a cooking class. Our local Super Suppers offered a two hour course at their facility, which covered how-to for three main courses and two desserts. We had a blast!

Vore was truly a fan of two dishes–a salmon treatment, which I still loosely follow, and a shrimp pasta, which inspired me to create our own. The result pretty much looks nothing like “the muse” but hey–the husband declared our version “restaurant quality.” (I can’t comment, since I don’t eat shrimp!)

I have made a variation of this dish more times than I can count. The last few occasions, I set to task writing down specific ingredients and proportions. A few attempts later, I have this “just so.” This is the quintessential week night meal, coming together in 25 minutes or so, start to finish. Vegetarians, you could easily adapt the recipe for your taste by subbing  pre-seasoned tofu for the shrimp. I hope your family enjoys it as much as ours.

pasta ingredients

Mediterranean Shrimp Pasta

7 oz dry spaghetti

2 tablespoons olive oil

1/4 cup shallots, cut into slivers

1.5 tablespoons garlic

1 cup cherry tomatoes, sliced in half

1/2 cup sliced olives (4 oz can)

2 tablespoons capers

1/2 pound shrimp, peeled and deveined

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup fresh basil leaves, chiffonade

1/2 cup feta crumbles

Boil the pasta according to package directions. Drain and set aside, keeping warm.

Heat the oil in a large saute pan over medium high heat. Add the shallot and garlic, and saute until the shallot is translucent and lightly brown.

Add in the tomatoes, olives and capers. Sautee for 3-4 minutes, until the tomatoes start to shrivel just a little. Stir often.

Add the shrimp to the pan. Cook until the shrimp are lightly pink. Season with salt and pepper, then toss in the basil as you pull the pan from the heat. You want it to wilt, but not shrivel up and die.

Stir in the spaghetti and top with the feta.