Alabama Recipes
Healthy Snacks
Cook of the Month: Robin O’Sullivan, Wiregrass EC Roasted Curry Cauliflower
1 head cauliflower, cut into florets 1 tablespoon coconut oil, melted
1 tablespoon curry powder 1/2 teaspoon sea salt
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place cauliflower florets in a large bowl and drizzle with the melted coconut oil. Toss well to coat. Sprinkle on curry powder and sea salt. Toss the cauliflower again to coat. Spread out the florets evenly on the baking sheet, with pieces separated. Roast for 10 minutes. Gently shake the sheet in the oven to flip the pieces. Roast for another 5 minutes. Serve warm or cold.
You could win $50! Upcoming recipe themes and deadlines are: April Canning Deadline: February 15 May Diabetic Favorites Deadline: March 15 June Seafood Deadline: April 15 Please send all submissions to: Recipe Editor, P.O. Box 244014, Montgomery, AL 36124. Or e-mail to: recipes@areapower. coop. Be sure to include your address, phone number and the name of your electric cooperative.
Hula’s Tasty Fruit Salad
Healthy snacks are on the agenda in this issue. Don’t we all want to eat better at the beginning of a new year? Sometimes during hectic schedules it is very tempting to just open a bag of chips or candy bar. Maybe some of these recipes will help you get back on track to eating healthier and keeping fit in 2013. I am expecting my second child sometime in June, so I am always looking for more nutritional things to snack on during the day. I hope everyone takes note of the upcoming recipe themes above. We are going to put in as many recipes as we can in the next few months. A number of readers asked me last year for canning recipes so let’s see how many we can publish. Follow Alabama Living on Facebook. We link to recipes, all kinds of events around Alabama, featured products made in Alabama and many other fun things. Come over and “like” us. Let us know what you are cooking!
1 medium to large cantaloupe, cut in half, seeds and rind removed 1 medium to large honeydew melon, cut in half, seeds and rind removed 1 medium to large pineapple, top removed, sliced into quarters, rind and core removed
1 quart strawberries, washed and hulled (tops removed) 3/4 cup ginger ale 1/2 cup orange juice 2 tablespoons honey 1/2 cup granola
Cut cantaloupe, honeydew and pineapple into bite-sized pieces; place in a large bowl. Cut strawberries in half (or in quarters, if they’re large); add to other fruit. In a small bowl, combine ginger ale, orange juice and honey; mix well. Add to fruit; mix well. Allow fruit to marinate for 15 to 30 minutes before serving. Serve chilled. Just before serving, sprinkle each serving with a bit of granola. Serves: 10 Hula Ballard, Dixie EC
26 february 2013
Editor’s Note: Alabama Living’s recipes are submitted by our readers. They are not kitchen-tested by a professional cook or registered dietician. If you have special dietary needs, please check with your doctor or nutritionist before preparing any recipe.