Healthy Food, Adapted From A Local’s Hot Cookbook

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This year I received a fabulous cookbook as a gift from friends who knew that I’m interested in healthy cooking.

It’s called “It’s All Good” and it’s by famous East Ender and New York Times bestselling author, Gwyneth Paltrow, and Julia Turshen.

The book is overflowing with mouthwatering recipes. Each recipe is tailored to Ms. Paltrow’s quest for well-being, both personally and for her children. I suspect it will be one of my go-to reference cookbooks when I want to feel great, satisfied and healthy.

Bon delicious and healthy appétit!

Roasted Cauliflower And Chickpeas With Broccoli, Garlic, Smoked Paprika 
And RosemaryAdapted from “It’s All Good” by Gwyneth Paltrow and Julia Turshen.

(Serves 6)14-ounce can chickpeas, rinsed, drained and patted dry with a paper towel

1 large head cauliflower, leaves discarded and cut into even-size florets

1/2 head broccoli, cut into florets

6 to 8 cloves garlic, peeled and left whole

Sea salt and freshly ground black pepper, to taste

Smoked paprika, to taste

2 tablespoons fresh rosemary, chopped fine

For the dressing:

1½ tablespoons Dijon mustard

1½ tablespoons seeded mustard

1½ tablespoons white wine vinegar or apple cider vinegar

1/3 cup extra virgin olive oil

Snipped garlic chives or regular chives, for garnishTo prepare:Preheat the oven to 400 degrees.

Line a large roasting/baking sheet pan—one that is big enough to hold the cauliflower, chickpeas and garlic in one layer—with parchment paper.

Toss the cauliflower, chickpeas and garlic in a large bowl with salt, pepper, paprika and rosemary until well seasoned.

Scatter cauliflower and chickpeas evenly on pan and bake uncovered until the vegetables are brown and tender, about 45 to 50 minutes.

Line another baking/roasting pan with parchment paper and place all the broccoli on it, scattering the vegetables in the pan and drizzling with olive oil.

Bake broccoli until tender and brown on the edges, about 15 minutes.

Transfer all the vegetables to a bowl.

Meanwhile in a mixing bowl, whisk mustards and vinegar together.

Add oil slowly and whisk until blended.

Taste and adjust the seasonings.

Drizzle the dressing over the vegetables and serve hot or at room temperature.

Can be done ahead.

Garnish with chives just before serving.Crudités Stew(Serves 4 to 6)2 to 3 tablespoons olive oil, for sautéing

1 large yellow or white onion, coarsely chopped

4 large cloves garlic, coarsely chopped

8 to 12 cups assorted sliced or carved raw vegetables such as red, yellow, orange and red bell peppers, carrots, celery, fennel, broccoli, cauliflower, green beans, rutabaga, cucumber, etc.

1 teaspoon Za’atar (the Middle Eastern spice mixture can be made at home—see recipe below—or purchased online at kalustyans.com)

Sea salt and freshly ground black pepper, to taste

3 to 4 pinches red pepper flakes, to taste

2 28-ounce cans whole tomatoes, packed in purée with tomatoes partially smashed

2 cups vegetable broth or water

1/2 bunch kale, washed and roughly cut

Optional toppings:

Freshly grated Parmesan cheese

Garlic croutonsTo prepare:Coat the bottom of a large, heavy non-reactive saucepan with oil and cook over moderate heat.

Add onion and sauté until beginning to soften, about 4 minutes.

Add garlic and sauté until aromatic, about 1 minute.

Add raw vegetables, beginning with carrots, celery and other root vegetables and ending with smaller or thinner vegetables.

Stir often, adding more oil if necessary, until all the vegetables are beginning to soften, about 7 to 10 minutes.

Season with salt, pepper, Za’atar and red pepper flakes.

Add smashed tomatoes with their juices.

Stir to blend and bring to a boil.

Reduce the heat and simmer, stirring every now and then, adding stock or water if necessary to facilitate the process until all the vegetables are tender and the flavor is developed, about 20 minutes.

Add leafy vegetables, cook until wilted.

Taste and adjust the seasonings.

Can be done ahead and reheated just before serving.

Transfer stew to warmed soup bowls, topping with sprinkling of freshly grated Parmesan cheese or crunchy garlic croutons and serve at once.Za’atar1/4 cup sumac

2 tablespoons wild thyme

1 tablespoon roasted sesame seeds

2 tablespoons marjoram

2 tablespoons Greek oregano

1 teaspoon coarse kosher saltGrind sesame seeds with mortar and pestle.

Add the remaining ingredients and mix well.

Transfer to small glass jar and refrigerate in a dark place.

Will keep for up to 4 months.

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