Delicious Dukkah Roasted Cauliflower Salad


Is this a salad? Or is it a side? It doesn’t matter because it is delicious! In fact, it could be a main dish and I would be happy. What makes it so good is that the cauliflower is roasted with an addictive seasoning from Egypt called Dukkah. I had been seeing it mentioned in foodie magazines and then I stumbled on it in a spice blend shop in Melbourne, Australia.


Of course I had to try it. We all loved it with crusty bread dipped in olive oil, and then the Dukkah. It was even good sprinkled on our breakfast of hard boiled eggs in our Airbnb. Earlier in the trip we had eaten roasted cauliflower atop a salad with yogurt sauce; I wondered how cauliflower would taste if it was sprinkled with Dukkah before it was roasted… It turned out to be a winner! Below is a recipe for basic Dukkah. As you can see, there are options listed to make variations. Following that is the cauliflower salad recipe. The lemon & oil salad dressing and yogurt sauce take the whole thing over the top – enjoy!

Basic Dukkah Recipe

1 cup chopped nuts (Australian tend to use hazelnuts, others use pistachios and/or almonds)

1/2 cup sesame seeds

2 teaspoons cumin seeds

2 teaspoons coriander seeds

2 teaspoons pepper

1 teaspoon coarse sea salt

Other possible additions:

1 teaspoons turmeric powder

1 teaspoons chili powder

1 teaspoon paprika

1/2 teaspoon  ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves


Heat the oven to 350 degrees. Line a baking sheet with parchment paper and spread the nuts out on it. Bake the nuts for five minutes, watching them carefully so they get brown around the edges but don’t burn. Set them aside and let them cool.

Place the seeds in a skillet and over medium heat, stir them until they start to brown. They may pop! Set them aside and let them cool.

Place the nuts in a food processor and pulse a few times until crumbly. Do not let it become a paste. Place in a mixing bowl. Process the coriander and cumin seeds until ground. Add them to the mixing bowl, along with the sesame seeds, salt, pepper and any additional spices and stir to combine.

Serve with olive oil and crusty bread. Use as a breading for chicken or fish. Or make the tasty cauliflower dish below:

Dukkah Roasted Cauliflower Salad – Serves Four



For the roasted cauliflower:

1 head cauliflower

3 tablespoons Dukkah – recipe above

2 tablespoons olive oil

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper. Wash and cut the cauliflower into florets. Place them in a single layer on the parchment paper. Sprinkle the florets with the olive oil and Dukkah. Bake for 30 minutes. Cauliflower should be tender, easily pierced with a fork, and browned on the edges.


For the yogurt sauce:

1/2 Greek yogurt

1/4 cup olive oil

2 teaspoons lemon juice

1/2 teaspoon salt

Whisk all ingredients together.

For the salad:

6 cups arugula

1/2 cup olive oil

1/4 cup lemon juice

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

Place the arugula in a large bowl. Whisk the rest of the ingredients together. Pour enough dressing over the arugula to coat it, but not drench it. Reserve the rest of the dressing. (It’s great drizzled over vegetables or as a dressing on any kind of salad.)

For Garnish:

2 tablespoons chopped cilantro

1 cup cherry tomatoes, sliced in half


To assemble the dish, place the dressed arugula salad on a serving platter. Place the roasted cauliflower on top. Drizzle some of the yogurt sauce on top. Scatter the chopped cilantro and cherry tomatoes over the top. Serve immediately and pass the remaining yogurt sauce at the table.


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Tradition Hanukkah Recipes


For the past five Decembers, I have had an absolutely wonderful time writing some kind of holiday recipe article for a local area magazine I contribute to. The articles usually involve multiple dishes and a whole lot of photography. Since The deadline is in November, a few times my daughter Jennifer was home for Thanksgiving and assisted me with the cooking and snapping of pictures. We always start out calmly and neatly, but by the end of the day it all somehow gets away from us and the kitchen starts to look like something exploded in it! The ultimate time was when I was featuring each writers favorite seasonal recipe. Jenny and I began the task of making around 15 different items such as cookies in the shape of bows, stuffing spiked with sherry and the best pull apart caramel nut rolls we ever experienced. We worked all day and into the early evening and by the time we were done, every pan let alone ounce of flour had been used!

This year I was asked to highlight traditional Hanukkah recipes. My Jewish friends happily gave me some of their family favorites. I have to say, everything was delicious! The fried potato pancakes and jelly doughnuts celebrate the miracle of The Festival of light; a single cruse of oil lasted for eight nights in a temple reclaimed by faithful Jews. The cookies are made from a fabulous cream cheese dough and the vegetable dish is now a new favorite in our family. But the best has got to be the beef brisket! The left overs make wonderful filling for street tacos or, with BBQ sauce, a great sandwich!












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Breakfast at Tiffany’s Bridal Shower


Last weekend my daughter Caroline was the guest of honor at a fabulous bridal shower. The invitations and decor reflected the theme “Breakfast at Tiffany’s”. My dear friends Marilyn and Mary hosted the shower along with some help from another wonderful friend, Jan. Marilyn’s home was the perfect place for the event; not only is it one of the most beautifully decorated houses ever to be seen, but even some of the walls sport Tiffany blue!


Those iconic Tiffany shopping bags were scattered all over.


I loved the little favor bags filled with candies in that turquoise blue color – they looked like miniature Tiffany bags.


Some of the tables had a pop of orange-red color coming from the center piece flower arrangements.


Aren’t those polka dot napkins fun? I think they prevented the look from being too “stuffy”.

Of course, I got the recipes!



Egg Casserole with Sausage

Blueberry Buckle Coffee Cake

Apple and Cherry Turnovers

Banana Nut Bread




Egg Casserole – makes a 9 x 13 pan full


6 eggs

2 cups milk

1 teaspoon salt*

1 teaspoon dry mustard

1 pound sausage**

1 cup grated cheddar cheese

2 slices bread, cubed


Brown sausage and drain off grease. Mix eggs, milk, salt, mustard. Add sausage, cheese, and bread. Combine and pour into greased 9″ x 13″ pan. Cover and refrigerate overnight. Bake 45-60 minutes in 350 degree oven, uncovered.

* When I make this, I reduce salt to 1/2 teaspoon.

**As you can see by photo, Mary used sausage links instead of ground sausage.



Blueberry Buckle Coffee Cake – makes a 9″ x 13″ pan


4 cups flour

1/4 cup baking powder

1 teaspoon salt

1 1/2 cups sugar

1/2 cup butter

2 large eggs

2 teaspoons vanilla extract

1 cup milk

4 cups fresh or frozen blueberries


2/3 cup sugar

1 cup flour

2 teaspoons cinnamon

1/4 teaspoon salt

1/2 cup butter



Preheat the oven to 375°F. Lightly grease a 9″ x 13″ pan.

Make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside

Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. In a separate bowl, beat together the sugar, butter, egg, and vanilla. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend. Pour the batter into the prepared pan. Sprinkle the topping over the batter. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean. Remove the cake from the oven, and set it on a rack to cool for 10 minutes.



Cherry Turnovers – yields two dozen


3 (8 count) cans crescent rolls

2 (21 oz.) cans – one cherry and one apple, pie filling

2 cups confectioner’s sugar

2 tablespoons melted butter

2 to 3 tablespoons milk



Preheat oven to 375 degrees. Grease two (12 count) muffin pans. Place each crescent roll dough triangle in the middle of a muffin well so edges are hanging out. Spoon a little less than 2 tablespoons of pie filling on each. Fold the hanging edges over the top of the pie filling. Bake 10 minutes or until the dough is raised and golden brown. While the turnovers are baking, whisk together the confectioner’s sugar, butter, and enough of the milk to make the glaze smooth. Drizzle over the baked turnovers. Best served warm.


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What We Ate When We Went West


Being from the Midwest, I had no idea how beautiful the western part of the United States is. I had visited California and Colorado before, but they were short trips with a busy schedule. This summer Roy and I had the opportunity to explore this area of the country in a motor home and of course, one of our goals was to investigate the food! This post highlights what we found; I’m sure I’ve only hit the tip of the iceberg, so please let me know what I’ve missed in the comments below.

 Bison and Elk


I had my first taste of bison (photo above, left) at the Cowboy Cafe in Medora, North Dakota. Medora is a cute little touristy town right at the entrance to Theodore Roosevelt National Park. I was a lot more excited about the park than I was about that bison burger! Bison meat has less fat than chicken and fewer calories. I figured that was why it tasted so dry. But I didn’t give up! Each time I found it on a the menu, I’d give it a try. Some bison burgers were tastier than others. The best one I found was at Wall Drug in South Dakota. We also sampled elk burgers made for us by our friends Jim and Carol in Missoula, Montana. They were delicious (Carol is a great cook) and really not that much different than hamburger. However, our best bison experience was when we grilled a bison tri tip steak which we bought at Specialty Cuts Meat Market in Columbia Falls, Montana. In the West, beef tri tip is a common cut rubbed with dry spices and cooked up Santa Maria style which I tried to mimic. I used what spices I had on hand, and bragging aside, it was delicious!

Bison Tri Tip Steak

Ingredients for Four Large Servings:

Tri tip steak close to two pounds (about one inch thick)

4 cloves garlic, peeled and put through press

1 tablespoon kosher salt

1 tablespoon olive oil

1 1/2 teaspoons thyme

1 teaspoon pepper

1/2 teaspoon marjoram


Combine the salt, garlic, olive oil, thyme, pepper, and marjoram together to make a paste. Rub it into the steak, covering all sides. Allow the steak to sit (with the rub on) until it comes to room temperature. Heat the grill up to high temperature. Sear the outside of the steak by cooking each side on high for 2 minutes. Then, turn the heat down to medium low and cook 9 minutes a side for medium well. Tri tip has sort of a rectangle shape, so the ends of the steak will be well done and the middle inside will be pink. After taking the steak off the grill, let it rest on a covered platter for 5 to 10 minutes. Then slice the steak against the grain and enjoy!



Smaller than a blueberry and a bit more tart, huckleberries are a big deal, especially in Montana and nearby Idaho.  They are good in everything that blueberries are, but perhaps because there is a short window when they are in season, they are found in a lot of packaged food as well.  We enjoyed them in ice cream, chocolate sauce, and even taffy.



Not just beef jerky, but a multitude of different meats and flavors such as teriyaki turkey and jalapeño bison are available. In the Midwest, I’ve seen this stuff in sporting goods stores or Walmarts, but I have never seen anyone buy it.  Out west, everyone seems to have it in their grocery cart. It’s a great snack that doesn’t have to be refrigerated, so for car trips it’s handy – especially since every destination is so spread out from the next one. On the plus side, jerky consists of protein, but the down fall is the high sodium. However, since these strips of dried meat take an eternity to chew, not many can be eaten at one sitting!

Traditional Dishes Passed Down From Immigrants


Thousands of immigrants came to settle the West due to the Homestead Act of 1862 and the railroads. Their lasting influence is felt in various Irish pubs, German restaurants, and Italian produce companies in the region. Our friend Carol is of Norwegian descent. Her ancestors came to Montana via Minnesota. She belongs to The Son’s of Norway and I was thrilled to see her and other members make a traditional Crown Cake (Kransekake). It was evident that Carol and her dear friends Tolly, Susan, and Betty had a wonderful time doing this labor of love together. This time consuming celebration cake is served at milestone events such as weddings and graduations.


Rings of batter consisting of ground almonds, sugar, and egg whites are  baked in special form pans. Then they are stacked 18 high,  held together with royal icing, and decorated with Norwegian flags and candy. As you can see from the photo collage above, there are many different recipe versions; some use almond paste while others include more than just the three basic ingredients. I got to taste a baked piece of a ring that broke while it was being removed from the pan. It reminded me of a macaroon cookie and was delicious.

Huge Candy Stores Where the Star of the Show is Licorice


We encountered huge candy stores such as the one in Arlee, Montana above. I never knew there could be so many different kinds of licorice – including huckleberry!



While in Denver, we met up with our old friends Jerry and Helen.  Roy and Jerry have a hilarious fishing history which they managed to continue during our visit. I won’t go into it here, but I will say tears of laughter streamed down my face when they came back after hours of fishing with a grocery store bag full of trout. At least they were cleaned and gutted! Helen cooked them up using the foil packet method and the results were scrumptious!

Helen’s Colorado Trout

Ingredients for Four Servings:

4 trout- about 2 pounds, gutted and cleaned

4 pieces of heavy duty foil, each about 12 by 24 inches

1 pint cherry tomatoes, cut in half if large

1/2 medium yellow onion, peeled and diced

4 tablespoons butter

1 teaspoon seasoning salt

1 teaspoon lemon pepper

1 teaspoon garlic powder



Mist each piece of foil with cooking spray and place a trout in the middle. Sprinkle 1/4 teaspoon seasoning salt, lemon pepper, and garlic powder over each fish. Evenly sprinkle the cherry tomatoes and diced onion among each fish. Top each one with a tablespoon of butter and seal the packets tightly. Either bake in the oven or place on a gas grill at 400 degrees heat for fifteen minutes, turning once in the middle of the cooking time.  The fish should flake easily with a fork when done.

Green Chiles of Colorado and New Mexico


We hit Pueblo, Colorado just in time for the annual Chile & Frijoles Festival. Contrary to what Midwesterners think, this event doesn’t celebrate a ground beef and tomato sauce concoction, but rather dried beans and green chilies. Huge bags of mirasol chilies are carried over by fork lifts to roasters that resemble those devices that turn raffle tickets. Only these are huge baskets that flame up and smoke the chiles. People line up to get huge plastic bags full of the roasted chiles which they take home and divide into freezer bags to last them until the Chile Festival next year.image

The signature dish in Pueblo is the slopper, shown above left. An open face cheeseburger is covered with a sauce made from green chiles and sprinkled with chopped onion. It also comes with red chile sauce which is a less spicy version. We sampled one at Grays Coors Tavern, an iconic place that was started by the Coors company to promote their beer. It’s only changed hands a couple of times and it’s full of character. Lots of families were sitting in booths along the wall watching the Broncos play and there is outdoor seating as well.

New Mexico is know for bring a bowl of both green and red chile (sauce not the stew) to the table. A few years ago when we were driving across the country to California,  Jenny and I found their brand of Tex Mex food as enchanting as the terrain. We are headed there next, and I’m looking forward to Sopapillas drenched with honey! Anyone have any recommendations?

Please communicate!

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Beautiful Off-season Ibiza and Some Traditional Dishes


This is the final post in a series about our trip to Spain to visit Allison. The other two, “Manneqins, Markets, and Tortilla Espanola” & “Reminiscing about Coffee in Spain” gave me a chance to use some of the photos I snapped, but also to remember how much I enjoyed that vacation. At the end of our trip, we wound up in Ibiza, one of the Balearic Islands in the Mediterranean Sea off the coast of Valencia. Allison was based there at a school that participated in the English Language and Culture Auxiliary Program. She was also working as a nanny for the only child of a very privileged family. Both experiences made for some interesting and outrageous stories. Her blog, Naptime With Yasmine, recounts some hilarious tales about her time there.  One thing that she immediately noticed about Ibiza was the curious fact that it has two different personalities…

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The photos above are indications of what most people come to Ibiza looking for. During the “Clubbing Season” it grows from a population of a 180 thousand to 1.2 million people. Clubs with names like Cream, Cocoon,  Privilege, Amnesia, and Space open up from at the end of May through the beginning of October. People from Europe, especially the UK, flock to party and soak up the sun on the beaches. AOL and other sites have reported on tourists’ shenanigans that take place there. However, since we were visiting in April, our experience was very different.


We didn’t find too many sun worshipers on the beach in Ibiza Town. In fact, it was easy to get around and sometimes the city almost had a deserted feel to it.

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We were able to amble around Dalt Vila, Ibiza Old Town without fighting any crowds. The walls surrounding it date back to the 1500’s and it is a UNESCO World Heritage Site.  Phoenicians, Carthaginians, Roman’s, and Moors each had a period of occupation on the Island. In 1715 King Philip V absorbed it into Spain. In more modern times it became a place of peace, love, and living off the land when Hippies descended on it in the 60’s. These days it has morphed into a tourist destination for those who like to party. I wonder if some of the offspring from the Hippies grew up and became club owners? Just speculating!

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Santa Maria Cathedral in Old Town is worth seeing and there are lots of interesting shops as well.

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But what I really enjoyed is the alter ego of Ibiza; the raw unspoiled beauty of the island is in complete juxtaposition with the glamorous material lifestyle of clubbing.  Allison is an avid hiker, and she guided us to some breathtaking views. The huge rock in the lower right of the photo collage above is Es Vedra. Reported to be one of the most magnetic places on earth, some say below it lays the lost city of Atlantis.


Further highlighting the Island’s dual personalities was our experience of eating at two very different restaurants that basically had the same menu. The first one, extremely expensive Es Nautic in San Antonio, was suggested by the mother of the girl Allison au paired.  It was located next to the harbor in which the family kept their sailboat. Typical to what Allison had relayed to us about the mom’s behavior, she packed her daughter in the car with us, and sent us on to the restaurant even though it wasn’t a scheduled babysitting time. Of course, she did not send the little one with any money, so we footed her portion of the bill. We rationalized that observing the girl’s behavior was worth it as she plowed through eating more than her share of the family style servings. Es Nautic had a beautifully appointed dining room. The table setting was lovely and the presentation of the food was fabulous. The second restaurant, El Bigote in Cala Mastella, was quite a different venue. It is shown in the photo above. This outside eatery with the most remarkable view has two servings everyday and all patrons are served the same dishes cooked right in plain sight on an open fire. The girl was with us for this meal also; this time she ate a bit more modestly. Apparently she suffered some stomach problems after the first experience! We ordered just about the exact same tradition Ibicenco dishes from both restaurants. The food photos were taken by me but the photos of the recipes are all from www.Ibiza.Travel .


Both restaurants brought bread, olives and aioli to the table. The bread alone was very bland, but it was fantastic with aioli spread on it! The olives were the perfect complement to that bread combo.



On the left above is Es Nautic’s rendition of the fish stew, Bullit de Peix. On the right above is El Bigote’s version and right below shows how it was cooked. The dish gets its orange hue from saffron. Delicious rice served after diners eat this main dish and is prepared in the cooking broth left behind from the fish. Notice how Es Nautic’s is served with aioli poured over it. In both restaurants the fish still had tails, tentacles, and all still attached!

Bullet fish and rice


The dessert above is Greixonera from Es Nautic. It was pretty good, but not as good as Allison’s favorite Ibizan sweet, Flao. Flao is a goat cheese tart laced with mint; the recipe for it is in the Spanish coffee post mentioned above.

Ibiza dessert

So which restaurant did we like better? It’s hard to say! Both are very authentic to Ibiza; one reflects the pampered life and one showcases the natural beauty of that part of the world. The fact is – I would go back to either one of them in a heartbeat!

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Guest Post: Yates Yummies Recipe Challenge — Naptime With Yasmine

Challenge: How many meals can you make from 10 ingredients? Editor’s note: Here in Melbourne, I’m struggling to find new and creative ways to make easy meals on a budget with the same few ingredients I always buy. I love to eat (and eat healthy). The problem is, I don’t really like to cook and I’m […]

via Guest Post: Yates Yummies Recipe Challenge — Naptime With Yasmine