Meg's Roasted Cauliflower

Found here too: http://www.ocregister.com/articles/notes-276528-large-tablespoons.html

Yield: 6 servings

·         1 head of garlic, cloves separated but not peeled

·         1 large head of cauliflower, trimmed, cut into large florets (See cooks' notes)

·         4 1/2 tablespoons good olive oil, divided use

·         Kosher salt and freshly ground black pepper

·         1/4 cup minced fresh parsley

·         3 tablespoons pine nuts, toasted (See cook's notes)

·         2 tablespoons freshly squeezed lemon juice

Cook's notes: If you can't find a large head of cauliflower, buy two small ones. To toast pine nuts, place them in a dry sauté pan and cook over low heat, tossing frequently, until lightly browned (about six to 10 minutes).

Procedure:

1. Preheat oven to 450 degrees.

2. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel and cut off any brown parts. Cut the largest cloves in half lengthwise.

3. On a sheet pan, toss the cauliflower with garlic, 3 tablespoons olive oil, 2 teaspoons salt and 1 teaspoon pepper. Spread mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and garlic is lightly browned.

4. Scrape the cauliflower into a large bowl with garlic and pan juices. Add remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with another 1/2 teaspoon salt, toss and serve hot or warm.

Nutrition information (per serving):182 calories, 43 percent of calories from fat, 8.9 g fat, 2.7 g saturated fat, 26 mg cholesterol, 17 g carbohydrates, 10.3 g protein, 63 mg sodium, 3 g fiber

Source: "Barefoot Contessa: How Easy Is That?" by Ina Garten (Clarkson Potter, $35)

A prayer for new eyes...

I was just picking up my phone to text Meg because she's the one who shared about her desire to be content... and how we all echoed the feeling just after she shared! This is the essence of what I hoped for when I first listened to the IF conference talks and the vision was cast. Thank you so much, Megan Stephens!

Well, this is what I wanted to text: I listened to a sermon today entitled "Come and See". About Jesus inviting us to come... to see... what He sees. What a thought! To see as He sees! It's given me a glow all morning.
At the end of the sermon, the pastor provided a prayer to pray daily... and I thought about how this will help me shift into a heart of gratefulness and a spirit open to get "my orders for the day" from the Lord. Here's the prayer:

Help me to see as Jesus saw others
Help me to walk as slowly as Jesus did
Help me to be as generous to others as Jesus has been to me

What: IF Gathering July 17, 2014, Cari Brown's House

It was a perfectly balmy summer eve spent outdoors on Cari's lovely back porch. Skirt steak, potatoes, fresh green beans, a watermelon and tomato salad, Bread and Wine's Green Well salad, and brownies. And of course wine, sparkling water and champagne!

Recipes include:

Cari's Skirt Steak
from http://allrecipes.com/recipe/london-broil-ii/detail.aspx

·         1 clove garlic, minced

·         1 teaspoon salt

·         3 tablespoons soy sauce

·         1 tablespoon ketchup

·         1 tablespoon vegetable oil

·         1/2 teaspoon ground black pepper

·         1/2 teaspoon dried oregano

·         4 pounds flank steak

Directions

1.    In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.

2.    Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.

3.    Preheat an outdoor grill for high heat, and lightly oil grate.  Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness. 

        Note from Cari: For the skirt steak, I didn't grill it as the recipe states. I broiled it 8-9 mins per side, but I think it was a minute or two overdone. :)

Cari's New Potatoes
from http://www.foodnetwork.com/recipes/ina-garten/herbed-new-potatoes-recipe.html

4 tablespoons (1/2 stick) unsalted butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill

Directions
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.



Bethanyanne's Green Beans:
from 

Amy's Watermelon and Tomato Salad:
from


Megan's Adapted Green Well Salad:
from


Mere's GF Brownies:

from Elana's Pantry (side note:  www.elanaspantry.com is a wonderful site for healthy recipes.)

Jar of natural peanut butter (meaning, the only ingredients are peanuts and salt)
 2 eggs
1 cup of honey
1/2 cup cocoa
1 Tablespoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
  Option:  You could stir in nuts or cut up a dark chocolate bar

Pour into a 9x13 pan.  Bake at 325 for between 20-25 minutes.  I like them to be super gooey so I aim for about 22 minutes.