It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip

I’m still busy with family and holiday business, hope you enjoy this recipe from the view from great island!

Do you know your trigger foods?  I learned about them from my friend Roberta who does Weight Watchers. Trigger foods are the ones you just can’t stop eating.  They trigger your binge reflex, or something.  Usually they are foods that contain some combination of refined sugar, fats and salt, and theoretically if you can identify your problem foods, you can eat healthier by keeping them out of your life, and your cupboards, as much as possible.  They can be a specific food, like Fritos, or a larger class of food, like ice cream. Ive known for a long time now […]

Recipe Can Be Found Here: It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip

Parmesan, Lemon & Thyme Cauliflower


Cauliflower with Parmesan, Lemon & Thyme
Serves 6


1 Large Head Cauliflower (about 2 pounds), broken into florets
3 Tbsp Olive Oil
4 Garlic Cloves, thinly sliced
1 Shallot, sliced
4 Sprigs Thyme
2 Lemons, thinly sliced
¼ Cup Parmesan, grated
Coarse Salt and Freshly Ground Pepper

Preheat oven to 475°F

On two rimmed baking sheets, toss cauliflower with oil, garlic, and lemons; season generously with salt and pepper. Tuck shallot slices and sprigs of thyme underneath the cauliflower. Roast for 25 to 30 minutes until brown and tender, tossing once halfway through. Serve with grated parmesan on top.

Harissa Roasted Vegetables


Harissa Roasted Vegetables are a spicy, slightly sweet, and smoky vegetable medley that makes a great side for meat or fish. Step by step photos.

Source: Harissa Roasted Vegetables

Chickpeas & A Recipe



Chickpea & Aubergine Dip

2 cups dried chickpeas, soaked in cold water for 6-8 hours and drained

1 carrot, peeled and cut up

4 garlic cloves, peeled

2 eggplants, cut lengthwise in half

1/4 cup plus 2 tbsp olive oil

1 tsp Harissa

1 tsp ground cumin

Combine the chickpeas, and carrot in a medium saucepan, add 4 cups water, and bring to a boil. Reduce the heat and simmer until the chickpeas are tender, about 1.5 hours. Drain, and reserve 1 cup of the liquid.

Meanwhile, preheat the oven to 300 degrees F. Toss the garlic and eggplant with 1/4 cup of the olive oil and arrange on a roasting pan, eggplant cut side down. Roast for 50 minutes. Set aside until cool enough to handle.

Scoop the flesh from the eggplant and transfer to a blender. Add the roasted garlic, chickpeas, harissa, cumin, the remaining 2 tablespoons oil, and 2 to 3 tablespoons olive oil, and 2 to 3 tablespoons of the reserved liquid. Puree, adding more of the cooking liquid 2 to 3 tablespoons at a time as necessary, until the mixture is smooth and creamy. Cool & serve with veggies or pita