Turmeric roasted cauliflower

This is such a yummy side dish. I will definitely make it again.

Turmeric roasted cauliflower
adapted from Clean

1 head cauliflower, broken into florets
1 teaspoon ground coriander
1/2 teaspoon white pepper
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon kosher salt
2-3 tablespoons olive oil

Preheat your oven to 400. In a small bowl combine the coriander, pepper, garlic, turmeric, and salt. Spread out the cauliflower pieces on a nonstick baking sheet. Sprinkle the seasoning mixture over the cauliflower and then drizzle the olive oil over the top. Toss to coat — don’t use your hands unless you want your fingers to turn yellow!

Bake 25 minutes or until the cauliflower is tender. You can tell it’s done when the tips of the cauliflower start to brown.

By the way, I made broccoli soup again and I remembered to take a picture this time. It came out a little creamier (I think I used fewer cashews). It’s definitely one of my favorite soups now.

Stuffed turkey tenderloins

I didn’t even know there was such a thing as a turkey tenderloin, but I was looking for a turkey breast in the store and this was all I could find. I didn’t have a plan for cooking the tenderloins, but I wanted something sort of comforting, so I made up this Thanksgiving-ish recipe and it turned out pretty well.

Stuffed turkey tenderloins

2 turkey tenderloins
1 apple, peeled, cored, and diced
1/2 an onion, diced
1/3 cup walnuts, chopped
2 tablespoons olive oil (plus a little more for browning)
1/4 teaspoon dried thyme
Salt and pepper to taste
1 cup chicken broth

Preheat the oven to 400 degrees. First you want to butterfly your tenderloins so there’s room for the stuffing. I just made a long cut down the middle until I got a piece that would lay out flat. But what I probably should have done was to pound it out a little thinner so it would be easier to roll. Next time. (If you do that you might need to reduce the baking time.)

Next, prepare your stuffing. Heat the 2 tablespoons of olive oil in a pan over medium and saute the onions and apples until the onions are just starting to brown. Add in the walnuts and thyme and season with salt and pepper. Remove from heat.

Let the stuffing cool just a little before you start working with it. You’ll also want to set aside about 1/2 a cup to make a little sauce.

Scoop some stuffing onto one of the tenderloins and spread it out a little. Then just roll it up so that all the stuffing stays inside. Secure with some kitchen string. Repeat with the second tenderloin.

Before you bake them, you want to sear the tenderloins on the outside so they’re nice and brown. Get a pan with a little more olive oil up to high heat and drop in the tenderloins. Sear them on all sides so they get some nice brown color but aren’t cooked all the way through.

Then bake these for about 30 minutes or until the juices run clear.

Meanwhile, heat up the chicken broth until it starts to bubble and add in the 1/2 cup of leftover stuffing. Let it reduce just a little.

When the tenderloins are done, slice them up and pour the sauce over the top.