Today’s post is a recipe we’ve had a few times this week. It was so good we just kept coming back to it. It’s nice to have some quick recipes in the repertoire and, with some ingredients I already had on hand, this meal pulls together very quickly.
Chimichurri. Say it. Love it. Let the word roll off your tongue.
If you’ve never made it I encourage you to take the 3 minutes to try it. It makes an incredible marinade or sauce for meat, but it’s also great for dipping in bread, using it to make salad dressings (just add a little extra oil and lemon juice), or using it in a salad such as in the Millet Pomegranate Salad. It makes an intriguing garnish for a tomato soup and would make a great tofu marinade. The best part is that its easy to make and lasts all week, so it can be incorporated into several dishes.
Though Chimichurri is typically thought of as a sauce or marinade for meat, as you can see, we’ve found many more uses for it than that. It’s surprisingly versatile. The flavors at first seem almost Italian with the flat leaf parsley, the oregano, garlic, red chilies, red wine vinegar and olive oil, but it is actually of Argentinian heritage. There are several variations of Chimichurri using the ingredients mentioned above, and it is often made using cilantro, lemon juice and cumin.
The second staple I had on hand were some Slow Roasted Tomatoes. Chris from The Café Sucré Farine posted a lovely recipe for them a couple of weeks back and I was looking forward to trying out her method of adding in quarter lemons to the batch. The tomatoes were delicious and we have thoroughly enjoyed having them on hand. In fact, I added some olive oil to approximately a 1/4 cup of oven dried tomatoes with a small garlic clove and made a fabulous pizza sauce for our Sprouted Spelt Pizzas!
One of my big time saving “tricks” is that I invest the time up front to find a bakery that makes real sourdough bread and then just buy it from them. Sourdough can be a little time consuming to make. Some conveniences are nice to have. Why sourdough, you ask? Here’s a quote you’ll find interesting.
- With sourdough bread, complex carbohydrates are broken down into more digestible simple sugars and protein is broken down into amino acids. Enzymes develop during proofing which are not lost in baking since the center of the loaf remains at a lower temperature than the crust. It’s the fermentation, partly from lactobacillus, that makes eating good quality bread an aid to digestion of all complex carbohydrate foods including other grains, beans, and vegetables. It helps restore the functioning of the digestive tract, resulting in proper assimilation and elimination.
- Source found here.
I encourage you to take some time to read about it if you can. There’s plenty of information on the internet explaining the science behind it and now there are plenty of blogs out there that will even show you how to do it yourself. Go Frolic is a fabulous resource as well as Gnowfglins.com.
I recently started taking an ecourse by Wardeh at Gnowfglins that takes you through all the steps, stages and procedures for traditional cooking methods. Not only does she take the time to tell you the how, she’ll even tell you the why and the science behind it, in a easy to understand format. LOVE IT. You can find out more about it here or check out some of her weekly traditional cooking videos on her YouTube channel.
Back to sourdough.
We recently lost out neighborhood bakery and as a result lost our source for real sourdough bread. Most sourdough bread is made with the addition of yeast. I wanted the real stuff. By making a few calls, I was able to find another bakery that not only makes real sourdough bread, but also only uses organic whole grain flours. Score!
I wrote down the schedule of when the bread was made. They make one type on Tuesdays and Thursdays and another on Wednesdays and Saturdays. A little post it note on the fridge lets us know when to head down and pick up a loaf. I can have a fresh warm loaf of bread made using traditional cooking methods, before my oven would have even reached cooking temperature. That’s convenient.
Roasted Cauliflower Steak Sandwich with Chimichurri Sauce
- 1 head of cauliflower
- olive oil
- 1 garlic clove, peeled
- slow oven roasted tomatoes
- sourdough bread
- chimichurri sauce
Set the oven to broil with the rack set on the second highest level. Take the head of cauliflower and cut it into 1 inch thick slices. I usually get 4 good slices and reserve the remaining cauliflower bits for another recipe. Lay the cauliflower steaks onto a baking sheet and brush or spray with olive oil. Broil for 13 minutes or until cooked and golden brown. I don’t flip them them.
Toast the sourdough bread. Spray or brush with a little olive oil. Rub a garlic clove over the surface of the bread. Place a layer of tomatoes on the bread. Top the bread with a slice of cauliflower and top with chimichurri sauce.
- 2 cups Italian Flat leaf Parsley
- 1/2 cup oregano leaves
- 1 garlic clove, minced
- 1/2 cup olive oil
- 3 Tbsp red wine vinegar ( add more to taste)
- 1/2 tsp cumin
- 1/2 tsp chili flakes
- Salt and Pepper to taste
Combine all the ingredients in a food processor or using an emulsion blender works too. Blend until well incorporated.
I’m sharing this with Real Food 101, Mangia Mondays, Monday Mania, My Meatless Monday, This Week’s Cravings, Slightly Indulgent Tuesdays, Tasty Tuesday, A Little Birdie Told Me, Fat Tuesday, These Chicks Cook, Cast Party Wednesday, Allergy Free Wednesday, Tasty Alternative, Whole New Mom, What’s Cooking Wednesday, Real Food Wednesday, Pennywise Platter Thursday, Simple Lives Thursday, and Full Plate Thursday.