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Brussels Sprout and Cauliflower Salad with Toasted Hazelnuts and Feta Cheese

Both of the vegetables in this recipe might surprise you. But they work together. And everyone is eating Brussels sprouts right now. And kale. And chia seeds. And goji berries. Am I right or am I right? Anyway, I was really into shaved vegetables for a long period of my life. On second thought, I suppose I still am...But I'm going to cut to the chase.  I know many of you (maybe with the exception of my mum) are not here for the back story.  So I'll spare you the details of this one...

Brussels Sprout and Cauliflower Salad with Toasted Hazelnuts and Feta Cheese

Ingredients for 4 servings:

1 head cauliflower, florets removed from stalk, washed and dried 

1 pound Brussels sprouts, washed, dried, stems and outer leaves removed 

2 lemons, juiced 

1/4C olive oil 

1/2C crumbled feta cheese or shaved Parmesan cheese 

1/4C crushed hazelnuts, toasted

Salt + pepper to taste 

Red pepper flakes, optional 

Directions:

1. Cut large pieces of cauliflower and Brussels sprouts to make it easier to shred

2. With the shredding attachment on your food processor, shred the cauliflower and Brussels sprouts, set aside 

3. Whisk lemon juice and olive oil until emulsified, season to taste with salt and pepper 

4. In a heavy-bottomed skillet, toast the hazelnuts over low heat until just fragrant (watch to be sure they don't burn) 

5. In a large bowl, mix cauliflower and Brussels sprouts with vinaigrette

6. Add hazelnuts and cheese, toss to combine

7. Serve immediately or refrigerate 

*If you don't plan to serve immediately, add the hazelnuts and cheese when you are ready to do so.  Feel free to dress it and let it sit in the fridge until you are ready to serve.  The shredded vegetables are hearty, and should be able to stand up to the acidity of the vinaigrette, just fine. 

I went through a phase of eating a version of this salad daily. I couldn't stop! It hit the spot time and time again.  

I'm curious: What are your favorite vegetables to eat raw?  If you make this salad, or a version of it, I'd love to hear about it!  Hope you enjoy...

xx,

Mrs. Wolf 

How To Make Cilantro Pesto

Cilantro is one of those ingredients: you love it or you hate it. I love it. My sister takes  L O V E to a whole new level. It's her favorite food. Must run in our family.  This recipe was born (like many others) from an excess of ingredients I took a chance with and la la la...we're eating pesto! 

The bones of this pesto compare to other pesto recipes: olive oil, nuts, garlic, Parmesan cheese, spices.  And I make similar pestos with various greens (parsley, basil, spinach, kale, mustards) and other nuts (walnuts, peanuts, pine nuts, cashews). Do your own thing: choose a green and choose a nut. You can do no wrong. And la la la, you'll be eating pesto in no time. 

Ingredients for 6 servings:

2 bunches cilantro, washed, dried and leaves removed (some stems are fine, they taste good!) 

1 lemon, juiced 

1/4 C whole almonds, toasted  

2 tbsp grated Parmesan cheese 

1/2 tsp sea salt 

2 tbsp good olive oil 

Cracked black pepper and red pepper flakes to taste 

Directions:

1. Blend first five ingredients in a food processor until just combined (scrape down the edges as needed) 

2. With the processor running, slowly drizzle in olive oil

3. Taste and season 

4. Serve immediately or refrigerate for later 

I've experimented serving this with crackers, pretzels and Simple and Crisp slices, over poached eggs, and with fish. If you choose to eat it alone, I won't blame you. Or judge you. It's that good. 

What's your take on cilantro? Do you love it or hate it? I hope you enjoy this recipe...I'd love to hear how you like it. 

xx,

Mrs. Wolf 

How To Make Creamy Cauliflower Soup

I know I'm not the first to mention this...but it's been freezing. Like really,  New York City? Why?! Anyway, I've been trying to warm up.  And this soup? The p e r f e c t way to do just that! 

Ingredients for 4 servings :

1 whole cauliflower, washed and dried

1 russet potato, scrubbed and dried

1 head of garlic

1C low fat milk, almond milk or vegetable stock

1 bunch kale for kale chips 
1/2C shredded Parmesan cheese
1/4C whole milk ricotta cheese

2 tbsp sesame seeds

1 bunch cilantro (optional) 
olive oil 
salt + pepper to taste

Directions:
1. Preheat oven to 375 degrees 
2. Remove any extra paper from garlic, drizzle with olive oil, cover with tin foil and roast 15-20 minutes or until the garlic cloves are soft, golden brown and pop out easily from their paper 
3. Remove cauliflower florets from stalk, dice potato  
4. Coat cauliflower and potatoes with 2 tbsp olive oil and season with salt and black pepper, roast on a baking sheet for 30 minutes 
5. Toss kale with 1 tsp olive oil and work it into the greens, spread on a baking sheet in one even layer and bake about 8-12 minutes or until the kale moves on its own when you shake baking sheet (they should be crispy but not overly browned and will appear dry), set aside
6. Remove garlic cloves from skin and set aside
7. Toast sesame seeds over low heat for about 1-2 minutes (be mindful not to let them burn) 
8. In a blender, add roasted cauliflower, potatoes, Parmesan cheese, roasted garlic and milk/stock, bled until very smooth, about 3 minutes 
9. Depending on the consistency you desire, add more milk or stock 
10. Add ricotta cheese and blend another 30 seconds 
11. Taste soup and season to your liking 
12. Serve in a bowl, topped with crinkled kale chips, toasted sesame seeds and cilantro 

 

This soup is hearty enough on its own for a lovely lunch, or perfect when paired with crusty bread for dinner.  What's your favorite way to eat cauliflower? If you try this recipe at home, please let me know how you like it!  I'd love to hear from you. 

xx,

Mrs. Wolf

Guest Post: The Editorialite

I'm Maggie Winterfeldt Clark, author of fashion and lifestyle blog, The Editorialite, contributor to the San Francisco Chronicle's Style Section, newlywed, proud dog mom, budding foodie and fitness enthusiast--although the only marathon I've completed was hosted by Bravo. I'm thrilled to guest post on The Domesticated Wolf today both as someone who has known and admired Megan for a longtime and as a gal who has recently discovered her love of cooking. 

Up until we wed a year and a half ago, my husband Chris had been the only one in the relationship who knew his way around the kitchen. He grew up in a house of gourmands where, in his words, “the pantry was stocked with ingredients, not food.” Thus the skills and appreciation for fine cooking were instilled in him from an early age. At a recent Thanksgiving with his family, the artistry extended from the homemade sourdough loaves to vegetables carved into delicate flower garnishes, placed in a vase carved from a butternut squash. I’m not joking. My house was always full of healthy food, but when it came to large family gatherings, we would dine out, and the attitude toward entertaining was “let’s get it catered.” The idea of cooking as a way to show and share love was novel to me.

Right after our wedding, we moved from the East Coast to San Francisco for Chris’ job. Chris was now the breadwinner in addition to the bread-maker, putting in long hours in the office as I worked from home trying to find footing as a freelance journalist in an unfamiliar city. It was during this time that a nurturing, wifely instinct bubbled up; I might not be in a position to contribute to the household bills right now, but I can sustain my family in other ways, such as preparing us healthful, nourishing dinners, I thought, standing in the kitchen and surrounded by shiny new cooking tools fresh off the wedding registry.

Not only did cooking make me feel useful but, much to my surprise, I enjoyed doing it. I looked forward to 4 o’clock each day when I would take a break from my writing to sort through recipes and pick the meal du jour. The dog looked forward to our walk to the neighborhood grocery store, where she waited, tied up outside, as I scoured the aisles for obscure spices, chatted with the butcher about which cut of meat would provide the most flavor with the least amount of fat and reveled in my newfound ability to identify ripe fruits. Back at home, I would put on some music, pour a glass of wine and start prepping.

The process was cathartic; a soothing ritual in which I was able to apply myself to a task that involved both creativity and focus. I could conquer complex meals in mere hours and the work yielded tangible, delicious results. Perhaps deriving joy from preparing a wholesome dinner for my husband sounds like a new wife molding herself into an old fashioned stereotype, but at time in my life where I often felt useless and questioned my raison d'être, this daily process of creation gave me purpose.

Now that we’ve settled into San Francisco and my writing career has built momentum, I no longer have time to do all the cooking. Chris and I have taken to sharing dinner preparation, which brings us closer to where we were before the wedding, when I was overextended, working just shy of full time and taking a full course load of grad school classes. Chris would prepare dinner each night and deliver a plate to me in front of the computer where I was studying. He never complained. That’s how it is in a partnership. Every day might not be an equal division of labor between us, but we both do whatever we can to make the team stronger as a whole. Even if all we can offer at the time is love serve up served up on a plate.

How To Make Soft Scrambled Eggs

A nutrition counseling client once confided in me: "I am terrified to make eggs at home."  Then my heart broke for her.  Because she loves to eat this wildly nutritious food.  And it's so easy.  And fast.  And delicious. 

We quickly remedied this fear with a cooking class! My client hosted a lovely Sunday brunch for 3 of her friends.  We set a beautiful table and when the guests were ready to eat, I demonstrated the cooking technique and each guest took a turn .  It was interactive and fun...and 1-2-3 brunch was served. 

Soft scrambled eggs might be my most favorite brunch egg.  Here's how you can make them at home.

Ingredients for 4 servings:

8 eggs

1/4C ricotta cheese

1/2C low fat milk 

2 tbsp butter

Sea salt + freshly cracked black pepper

Chives (optional garnish)

Directions:

1. In a large bowl whisk eggs until combined

2. Add ricotta cheese and milk, whisk to combine very well

3. In a large heavy bottomed cast iron skillet (or non-stick skillet) heat 2 tbsp of butter over medium low heat

4. Reduce heat to low and add eggs 

5. Let the eggs just begin to firm, about 1-2 minutes then run a heat resistant rubber spatula around the edges of the pan

6. Stir the eggs every few minutes about 5 minutes until they are cooked to your liking

7. Season with sea salt + freshly cracked black pepper and chives

8. Serve immediately with fresh bread, buttered toast or a simply dressed green salad

farm fresh eggs 

what you'll need

chives add a mild onion flavor

mix well 

brunch is ready 

Are you interested in a personalized cooking class? Or hosting a Nutritionist Approved luncheon or brunch for your nearest and dearest?  Contact me at  TheDomesticatedWolf@gmail.com.  I'd love to help!

What's your favorite way to make eggs at home? 

xx,

Mrs. Wolf 

A Valentine's Dinner At Home

Hello and happy Wednesday! 

This year, Boo and I decided to stay home for Valentine's Day.  We have typically celebrated with an evening out, but opted for a home cooked meal instead.  Here's a sneak peak at our evening...

I set a flower-free table, and used candles instead

water, wine and champagne glasses 

Our menu -- 

A champagne toast topped with a Simple and Crisp blood orange slice

 Garlic rubbed ciabatta with ricotta and balsamic burst tomatoes

Truffled Parmesan and lemon risotto with a seared sea scallop served with a simple mixed green salad

Individual molten chocolate cakes

What did you do for Valentine's Day?  Stay in? Go out? I'd love to hear! 

xx

Mrs. Wolf

Mexican Chocolate Donuts

What is Valentine's Day without chocolate? My roommate Boo loves chocolate so I had to be sure he enjoyed a sweet treat before running out the door this Valentine's Day. 

These Mexican Chocolate Donuts are baked not fried, and have a nice spicy flavor. Not spicy hot, spicy flavorful. Cinnamon and nutmeg to be exact. Oh and coffee. Coffee always makes chocolate taste more like...chocolate.  It's one of my favorite baking tips. 

This recipe calls for coconut oil which is all the rage right now. It's a MCT oil (medium chain triglyceride) which means it's more easily digested and metabolized that other fats. People have gone so far as to use it in coffee, but I can't speak to that trend.  It does have a high smoke point, which makes it a great oil to cook with.  Plus it smells amazing.

Ingredients for 15 donuts:

1 C whole wheat flour

1/4 C unsweetened cocoa powder 

1 tsp baking powder

1/2 tsp ground cinnamon 

1/4 tsp ground nutmeg 

1/2 tsp kosher salt 

2 1/2 tbsp coconut oil, melted
1/3 C milk
1 tsp vanilla

1/3 C sugar 

2 eggs 

1/3 C espresso or strongly brewed coffee

Directions:

1. Preheat oven to 350 degrees 

2. Sift flour, cocoa, baking powder, cinnamon and nutmeg 

3. Whisk oil, milk, eggs, sugar, salt, vanilla and coffee together until smooth

4. Add dry ingredients to wet and combine 

5. Grease a good nonstick donut pan, and distribute batter evenly

6. Bake for 7 minutes, remove from pan and place on a cooling rack, let cool completely before glazing

7. Repeat with remaining batter

Nutrition information for one donut:
78 calories, 3g fat, 11g carbohydrate, 2g fiber, 2g protein

Glaze for 15 donuts:

3 tbsp confectioners sugar  

1 1/2 tbsp cocoa powder 

1-2 tsp water

A sprinkle of kosher salt (optional)

Sprinkles, confectioners sugar, pink sugar, colorful sanding sugar, cinnamon hot candies (optional)

Directions:

1. Whisk all ingredients together

2. Add more water for a thinner glaze, more sugar for a thicker glaze 

3. Decorate donuts with sprinkles, sugars and candies

What's your favorite chocolate treat?  I'd love to hear how you like these donuts if you make them at home. 

xx,

Mrs. Wolf  

Happy Valentine's Day

Happy Valentine's Day to you and yours! 

A special Happy Valentine's Day to my sweet Valentine...Boo! 

We are celebrating at home tonight, I'll be back with the details of our menu...but until then, I leave you with these.

I wanted to be sure Boo started his day on a sweet note.  He woke up to Mexican Chocolate Donuts.

Wishing you a day filled with love, hearts, pink and red and happiness.

xx,
Mrs. Wolf