I’m so excited to talk about my comfort foods! I put 3 of my favorite dishes together and it was delicious! I have had them with other side or main meals, but not together!!! Ok, so the pictures may not look very appetizing, but it tastes so good!
The first dish is the Kidney Beans in Cardamom Sauce that I found in the Minneapolis Star Tribune paper years ago. I’ve been making it for myself for a long time. It comes together really fast and it is so good- low fat too.
The base of the dish is polenta. I got attached to polenta from the “Start Simple” cookbook last summer. It was part of a recipe that I will definitely share next summer when my Swiss chard from the garden is ready.
The last part of this great mash up is the roasted cauliflower. The recipe is in the “Milk Street The New Home Cooking” cookbook. I have adapted all three recipes for my tastes, simplicity and what is easily purchased from the closest grocery store.
Here they are!
Kidney Beans in Cardamom Sauce
2-3 servings
1/4 C. plain yogurt
1/4 tsp. ground cardamom
1/4 tsp. turmeric
Cayenne pepper to taste
1 can kidney beans, drained and rinsed
8 oz. can tomato sauce
Salt and pepper to taste
Combine in a small saucepan yogurt, cardamom, turmeric and cayenne. Stir well. Add the beans and tomato sauce. Combine the beans and tomato sauce with the yogurt mixture and heat on low. Stir occasionally. Add salt and pepper to taste. It’s ready to eat when warmed through. Isn’t that easy and quick!!
Polenta
2-3 servings
You can make your own favorite recipe or an adaption from Start Simple by Lukas Volger is good too.
1/2 C. polenta
1 C. water
2-3 tsp. olive oil
1/4 C. shredded hard cheese- Asiago, parmesan
Salt and pepper to taste
Bring the water to a boil over medium heat. Reduce to a simmer and slowly add polenta and salt while whisking. Continue to whisk until the polenta is no longer sitting on the bottom, but fully incorporated. Reduce heat to a very gentle simmer- barely bubbling and cook with the cover off for about 15-20 minutes whisking occasionally so it doesn’t stick to the bottom. Toward the end of 15 minutes start to carefully test for tenderness but be careful it’s really hot. When the polenta is done/tender stir in the olive oil, cheese, salt and pepper to taste.
Roasted Curried Cauliflower
Adapted from Milk Street Cookbook
2 servings
Heat oven to 4750 F.
Whisk olive oil, curry powder, cumin, salt and pepper in a large bowl. Slice cauliflower florets into about 1/4 inch slices and add to the bowl with the olive oil mixture. Include all of the cauliflower small pieces that fall off while slicing. They are my favorite part! Mix the cauliflower with the oil until all the pieces are coated. Spread onto a sheet pan in a single layer cut side down. Roast in the oven for about 20-30 minutes until well browned. Reserve the bowl that held the cauliflower and oil mixture.
When the cauliflower is well browned remove from the sheet pan and return to the reserved bowl. Mix the vinegar and honey together and pour over the roasted cauliflower. Mix to coat. It can be eaten warm or at room temperature. Both are great!
Spread polenta on the plate and top with the kidney beans. The cauliflower can be on the side or placed on top. I was in food heaven eating these favorites together!
Minnesota Food Lover 