Mark Bittman's Curried Cauliflower Flatbread

All this talk about cauliflower made me crave it. Then I saw this recipe in the nytimes: http://www.nytimes.com/2009/04/22/dining/221mrex.html for Curried Cauliflower Flatbread by Mark Bittman. I love Bittman's recipes because they are simple and always include veggies and flavors that I don't eat very often. Like this one: curried cauliflower? in bread? with coconut milk? It sounded kind of weird, but it was delicious!

The only thing I did wrong was use my stainless steel skillet (my non-stick skillet is not oven safe); I greased it up good, but the bread did not part from the pan easily. In retrospect I should have used one of my non-stick round cake pans.

Bittman called it an appetizer, but we had it for dinner. I served it with a salad of fresh spinach (chopped), shitake mushrooms (sliced) and tomatoes (diced) with a light orange juice and dijon dressing. (1/4 cup OJ, a little less olive oil, squirt of dijon mustard, splash of white balsamic, salt and pepper).

It was a perfect dinner: light, novel and full of healthy veggies.

Cheddar and Apple Sandwich

Ingredients:
sharp cheddar cheese, sliced
granny smith apple, sliced
dijon or whole-grain mustard
good chewy whole-grain bread (I always make this with the Bread Alone WW Sourdough)

Assemble for a tart 'n' tangy meat-free sandwich

Breakfast: Part Deux

fried egg & spinach on whole wheat sourdough toast, with ketchup and pepper
a glass of OJ

First Lunch of the Blog

two slices of Bread Alone whole wheat sourdough toast, drizzled w/ extra-virgin olive oil
smoked sardines packed in olive oil (from Trader Joe's)
a cut-up persimmon
a couple squares of dark chocolate


Sardines are one of my favorite foods lately. They're cheap ($1-$2 per can) and full of healthy fat (esp. if you get them in olive oil), protein, and calcium (from those crunchy little bones). And since they're small fish near the bottom of the food chain you don't have to worry so much about mercury. And they are tasty! Well, if you like fish.