Spinach and Feta Mashed Cauliflower

http://www.closetcooking.com/2014/10/spinach-and-feta-mashed-cauliflower.html 

ingredients

• 1 medium head cauliflower, cut into small florets
• 2 tablespoons butter
• 1/4 cup Greek yogurt or sour cream or cream cheese
• 5 ounces spinach (cooked fresh cooked or thawed frozen), squeezed of excess liquid and coarsely chopped
• 1/2 cup feta, crumbled
• 2 green onions, sliced
• 2 tablespoons dill, chopped or 2 teaspoons dried dill
• milk to taste
• salt and pepper to taste

Roast Chicken 101

http://www.huffingtonpost.com/2014/02/19/roast-chicken_n_4726025.html

Capturing for future use in the kitchen:

1) Brine - 18+ hours (1 gal water, 1/2 c salt, 1/4 sugar, 1/4 c honey)
2) Truss - wings under shoulders, tie feets together
3) Dry - 12 hours in fridge!
4) Rest - cook 425 - 15 min, 350 - 20 min, rest 20-30, flash reheat 400 - 10 min.

Hummus

• One 15-ounce can (425 grams) chickpeas
• 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
• 1/4 cup tahini
• Garlic 
• 2 tablespoons olive oil
• salt
• 1/2 teaspoon cumin
• optional - 2 to 3 tablespoons water
• Paprika

To try: Homemade Harissa

Cava Grill’s Harissa
15 oz can tomato paste
1/2 cup olive oil
1/2 cup crushed red pepper
1/3 cup parsley
1 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp black pepper
1 garlic clove, minced

Food process it all!