Vegetables

Best Garlic Smashed Cauliflower, Ever!

So I have been totally slacking in my blogging duties. I apologize. I have many recipes to add and I’m going to start with this one. I love mashed potatoes. My favorite veggie of all time. But what I don’t love is the calories that go with it. For a while I have seen a few recipes from different sources that combine a potato and cauliflower. I know I’ve posted a recipe for my smashed cauliflower before but this one blows it away! I’m not kidding. The majority of the recipe is cauliflower which is low-calorie and good for you. But you will swear there is no cauliflower in this when you taste it. OMG! Oh and it has a bunch of garlic in it too! I made this last night as a side for our pork chops. I was so excited that I forgot to take a picture of it before we demolished it. The recipe makes 4 servings and the picture I have here is what was left. Needless to say I will most definitely be making this again, soon! One of the recipes I found used buttermilk but I didn’t have any so I used fat-free half-and-half. You can definitely use buttermilk or regular half-and-half, whatever you wish. But the great thing about this is that there is about 100 calories per serving! I know! So without further ado here is the recipe I came up with.

(See I told you there wasn’t much left!)

INGREDIENTS:

1 large potato, peeled and cut into small cubes

4 cups cauliflower florets, washed (a small head is probably fine)

¼ cup milk of your choice (buttermilk, half-and-half, regular milk…)

2 tablespoons butter substitute (I use I Can’t Believe it’s Not Butter, light)

 6 cloves garlic, peeled

salt and pepper to taste (I did find that it does need salt so you may even want to add some to the water)

DIRECTIONS:

  1. Place the cauliflower, potato and garlic into a pot large enough to hold it all. Cover with water and bring to a boil.
  2. When it boils, lower the heat to a simmer and continue cooking for about 15-20 minutes. Making sure the cauliflower is very tender and soft.
  3. Drain and return to pot. Add the milk and butter. 
  4. Using a hand mixer or potato masher, mash till smooth! Add salt and pepper as needed.

Serve and be ready to be amazed! Makes 4 servings or 2 very large ones! 

Broccoli Slaw with a Twist

Here it is another July 4th and of course most people will be having the usual mayo-laden salads. Don’t get me wrong, I love those salads. If I could eat potato salad every day I would! But I have to be more conscious of things these days if I want to lose any weight. So I came up with this light and crunchy slaw. The twist in this slaw is jicama. I know many of you do know what jicama is but I’m sure there are many who don’t. Let alone know how to pronounce it! The ‘j’ is pronounced like an ‘h’. But no matter how you say it you may be pleasantly surprised by it. Jicama is sometimes called a Mexican turnip. It’s composed mostly of water so it’s also very low in calories! Bonus!! The taste is hard to describe. It’s crunchy with the texture of a potato or apple but sort of sweet and sort of earthy. Usually it’s found in salads. You can also fry it up like french fries! For this recipe I shredded it but you can also julienne it. It’s great with dip too. They are usually the size of a large grapefruit and can weigh a couple of pounds. Just peel the outside skin and slice it up! Try it!!

Well I made this originally for a side to go with our rib dinner this weekend. I made it the night before which is advised so that the flavors can blend. It’s not a heavy mayo slaw either. I brought it over to a friend’s house tonight because we did have leftovers. This recipe makes quite a bit so share it! And I have to say even though my husband and I loved it we knew it was a hit when our friend Brad loved it! Then again, there isn’t much food that Brad doesn’t like! But really, he gave his thumbs up approval so we know we have a hit! Thanks Brad!

I know there are many recipes out there that use jicama in a broccoli slaw but mine also has a slight Italian flavor to it. I used the new Breakstone’s Zesty Blends sour cream. They come in three flavors and I used the Roasted Garlic and Herb. Delicious! It’s great as a dip just as it is too! Great for dipping that extra jicama in!

INGREDIENTS:

½ cup light mayonnaise

½ cup Breakstone’s Zesty Blends “Roasted Garlic and Herb”

1 package broccoli slaw

2 large scallions chopped

½ of a large jicama, peeled, shredded or julienned

2 teaspoons white balsamic vinegar

DIRECTIONS:

1. Mix mayonnaise, sour cream, scallions and vinegar in a large bowl. Add the slaw and jicama and mix well.

This is best if it is made the night before or several hours before using.

Tricolor Quinoa w/Roasted Garlic and Broccoli

Once again I have found a new “color” for quinoa! I was in Whole Foods looking for the red one and they didn’t have it. I did discover a really cool looking one though. Tricolor Quinoa!  So pretty, tiny grains of red, white and black. So I figured I’d give it a try. Delicious! As usual! This time I made it with some roasted garlic and fresh broccoli. So yummy!! And I keep forgetting that a little goes a long way. I made a cup of quinoa and it’s enough for two meals. It’s just me and my husband and we just love it, fresh or leftover! First night we had it with t-bone steaks that we grilled on the barbecue and tonight it is being served with roasted chicken! It’s a very versatile side dish!

INGREDIENTS:

1 cup tricolored quinoa

2 cups water or chicken broth

6-8 cloves of roasted garlic, roughly chopped

1 bunch of broccoli crowns chopped into small pieces

2-3 tablespoons olive oil

¼ cup grated Locatelli Romano cheese

salt and pepper to taste

DIRECTIONS:

1. In a medium pot add water and quinoa. Bring to a boil, stir and simmer for 15-20 minutes, covered. Simmer until all liquid is gone.

2. Meanwhile in a medium saucepan heat olive and garlic for a couple of minutes. Add the broccoli and sauté for about 5-10 minutes. Place broccoli mixture on a cutting board and chop finely.

3. Add broccoli mixture to cooked quinoa and mix well. Add the grated cheese and mix well. Add salt and pepper as needed.  Serve hot or at room temperature.

Spiced Carrot Strips

As promised here is the recipe I make with the Honey-Glazed Chicken. Carrots are one of my favorite vegetables and this is another very easy recipe to make. It only takes about 8-10 minutes to cook so it’s fast as well. Great way to get kids to eat veggies too. I remember as a kid having plain frozen sliced carrots. Maybe with a little butter. Boring!!! This recipe is much more exciting. Well as exciting as carrots can get anyway! No strange ingredients either. Give it a try, even if you don’t like carrots. You may change your mind!

INGREDIENTS:

5 large carrots, julienned or cut into thin sticks

2 tablespoons butter/butter substitute, melted

1 tablespoon sugar/sugar substitute

1 teaspoon salt

¼ teaspoon ground cinnamon

DIRECTIONS:

1. Place carrots in a saucepan and cover with water.

2. Cook until tender, about 8-10 minutes. Drain.

3. Combine the butter, sugar, salt and cinnamon and pour over the carrots. Toss to coat.

Serve immediately.

Makes 4-6 servings

Scallop & Broccoli Casserole

Well earlier today when I was trying to decide on what recipe to use in today’s blog I was stumped. I did come across a great breakfast dish I found in a magazine while I was in the gym (I read my food magazines while on the LifeCycle). But then I started making dinner with what I found in the fridge and freezer. So that became today’s blog. The final finished picture will be added to the post once it finishes baking!


Well 10 days from today I am returning to the land of the employed. I got a job at AAA South. It is a temporary seasonal position but hopefully it’ll become more. I will be working the reception desk. This will be a huge challenge for me as anyone who knows me, knows “the face”. I will leave it at that. But this job will also take time away from blogging. So I am going to try and get ahead for the first work week anyway. We will see how that works. Because as it is now I am just getting around to the blog and it’s almost 8pm! Imagine when I have a real job! So bear with me  when I start working (Jan.31 to be exact). So here is today’s recipe.

INGREDIENTS:

1 pound bay scallops

2 cups cooked brown rice (I like jasmine)

2 cups chopped broccoli, no stems

2 Laughing Cow cheese wedges, chopped (I used French Onion)

1 medium sweet onion, chopped

4-5 cloves garlic, chopped (Less if you aren’t a fan of garlic! Perish the thought)

1 teaspoon dried basil

½ teaspoon oregano

½ teaspoon crushed red pepper flakes

½ cup white wine (any kind you choose)

1 cup Locatelli romano cheese (or any kind of grated parmesan/romano you want)

2-3 tablespoons olive oil

salt and pepper to taste

TOPPING:

4 tablespoons butter/butter substitute melted

1 cup panko bread crumbs

DIRECTIONS:

1. In a large heated sauté pan add olive oil. Add the garlic and onion and sauté until just tender. Add the chopped Laughing Cow cheese.

2. Add the broccoli and sauté for about 3-5 minutes until all liquid seems to be evaporated. Add the basil, oregano and pepper flakes. Stir. Add ¼ cup of the white wine and sauté for another 5 minutes.

3. Place the rice in a large bowl. Add the veggie mix to the rice.

4. Add the scallops to the pan and cook for a minute or so. Add another ¼ cup of the wine and continue cooking for about 5 minutes or until the scallops are opaque. Add them to the bowl of rice and vegetables.

5. Add the romano cheese to mixture and stir thoroughly. Add to casserole dish of choice.

6. Blend the panko bread crumbs with the melted butter. Spread evenly over the top of the casserole.


7. Bake in a 350ºF oven for 45 minutes. Topping should be browned and bubbly.


Chicken and Sausage Gumbo

First let me say that I have not actually made this recipe yet. But I will, soon. My husband loves gumbo. Me, I could take it or leave it. Mainly because there are peppers in it. Remember, I am the one Italian who doesn’t like sweet peppers. I know, weird. But I am willing to give this a try and I will make sure I chop the pepper very small so I can’t pick them out! You should see me at restaurants! Anyway, I got this recipe in my email today from Cooking Light. It’s actually from their November 2002 issue! So it’s been around a long time. I have changed a few things of course (though I am leaving the peppers in!). The recipe calls for boil-in-bag rice. Not happening in this house. I will use jasmine brown rice. I always make a huge batch and freeze it in small packages, for occasions just like this! And it also called for turkey kielbasa. I will use chicken sausages of some kind. The recipe originally called for bottled minced garlic. Again, not in my house! I will use fresh garlic and probably double it!

What is also really great about this recipe is that most of it uses frozen vegetables. This will save time if you’re making it last-minute. But if it’s last-minute you might not have the ingredients on hand so think ahead anyway. And if you do not like to use frozen vegetables like onion, peppers, okra etc. use fresh. But remember the frozen ones are already all cut up for you and cook faster! Another way to make this a little different is to add some shrimp to the last step also. Probably about a half pound or so of uncooked. It will cook fast so be careful.

Illustration courtesy of Cooking Light magazine

INGREDIENTS:

2 cups cooked rice of choice (I prefer jasmine brown rice)

2 tablespoons all-purpose flour

1 tablespoon vegetable oil

1 cup frozen chopped onion

1 cup frozen chopped green bell pepper

1 cup frozen cut okra

1 cup chopped celery

2 teaspoons minced garlic

½ teaspoon dried thyme

¼ teaspoon ground red pepper

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

8 ounces chicken sausage of your choice, cut into 1-inch pieces

1 (14½ ounce) can diced tomatoes with peppers and onion

1 (14½ ounce) can fat-free, less-sodium chicken broth

DIRECTIONS:

1. If you are cooking rice now make the gumbo while it is cooking.

2. Combine the flour and oil in a Dutch oven or large soup pot. Saute over medium-high heat for about 3 minutes. Add the onion, green pepper, okra, celery, garlic, thyme, and ground red pepper. Cook for about 3 minutes or until tender, stirring frequently.

3. Stir in the chicken, sausage, tomatoes, and broth, cook 6 minutes or until thoroughly heated. Serve over rice.

Makes 4 servings (1½ cups gumbo and ½ cup rice)

Quick & Easy Creamed Spinach

My husband loves creamed spinach. So I’ve been trying to find good recipes for making it a little on the healthier side. I’ve found several recipes that I’ve made but this one seems to be the easiest and fastest! No fuss no muss! Using frozen spinach and Laughing Cow Cheese! It goes great with any meal. I like it with steak. It goes great with pork, chicken, meatloaf, anything you wish!


INGREDIENTS:

1 package (10 ounces) frozen chopped spinach

3 wedges light Laughing Cow cheese wedges (I like the blue cheese or garlic & herb one)

¼ cup grated locatelli romano cheese (or your favorite grated cheese)


DIRECTIONS:

1. Cook spinach according to package directions in a microwave safe bowl. Drain.

2. Add the Laughing Cow cheese and stir well until almost completely blended in.

3. Add the grated cheese, stir. Microwave on High for another 2 minutes until all cheeses are melted.

4 . Serve hot!

See, simple and easy and not a hassle. I also usually add some garlic powder or roasted garlic cloves to the mix as well. It’s up to you!

Veggies Au Gratin

Welcome back and welcome to 2011! A new year to begin new resolutions and start fresh. I already started my exercise resolution today. I didn’t go to the gym but I did walk for an hour which was about 3 miles. Don’t want my body to freak out all at once. Must ease into it…

Well today’s recipe is something I threw together last week. I was looking for something different as a side dish. I think we were having a pork tenderloin or something. I actually don’t remember. Anyway, I came up with this recipe and there was enough leftover to “reinvent” it again for another night. I think it was even better the second time around! The flavors melded together much better. It is actually lower in fat and calories if you can believe it! I used fat-free half-and-half, Light Laughing Cow cheese and low-fat mozzarella. Also the flour I used to thicken it was soy flour but you can also use whole wheat or regular. The butter I used was a butter substitute also. Saving calories all over the place!!! When I “reinvented” it the second time I added cooked orzo and some leftover green beans I found in the fridge. Added a little more half-and-half and just heated it all up! Voila! Two nights! (and actually there was still a little leftover for a 3rd night for us to have a little more!)

When I made this I didn’t measure so I am guessing on the measurements here. If you need to adjust it for yourself, please do! Enjoy!

INGREDIENTS:

1 (16 ounce) package frozen broccoli and cauliflower

1 cup fat-free half-and-half

½ stick (4 tbsp) butter substitute

1½ cup soy flour

2 wedges Light Laughing Cow cheese (any flavor you like)

1 cup grated parmesan/pecorino cheese

½ cup shredded part-skim mozzarella cheese

garlic powder

DAY 2 INGREDIENTS:

½ cup uncooked orzo (cook according to package directions)

any leftover veggies in fridge

fat-free half-and-half as needed

DIRECTIONS:

1. Cook the frozen broccoli/cauliflower in microwave on High for about 7 minutes. Drain and put into a small casserole dish. Sprinkle with garlic powder, mix and set aside.

2. Meanwhile in a medium sauce pot add butter and half-and-half and stir until butter is melted. Add the flour and continue cooking on medium-heat, stirring constantly until mixture thickens and there are no lumps in the flour, about 10-15 minutes.

3. Add the Laughing Cow cheese and stir until melted completely. If it’s chopped into small pieces it will melt faster. Add the grated cheese and mozzarella cheese and stir until melted.

4. Add cheese mixture to the vegetables in the casserole dish and mix well until all vegetables are covered.

5. Place in preheated 350º oven and bake until cheese is bubbly and browned. This should be about 30 minutes or so. Check after 30 minutes to be sure.

DAY 2:

1. Cook the orzo according to package, drain and add to leftover Au Gratin mix. Add a little more half-and-half and cheese as needed to make it a little more creamy. Heat in medium saucepan stirring occasionally. Make sure it doesn’t stick to pan.

Southern Bourbon Sweet Mashed Potatoes

Today’s recipe is courtesy of The Wave Restaurant at the Contemporary Resort in Disney World in Florida. Once again mixing food and booze, always a good thing! I don’t know if I have mentioned it before but I love Disney World. Don’t worry though I am not one of the fanatics who have their entire being transformed into Disney. Disney house, clothes, car, tattoos, etc. No, I am not like that. But Disney World is my happy place. I love going anytime of year and just wandering around the parks checking out all the new stuff as well as the old. Living in Florida I have become spoiled. We are only a little over 2 hours away by car so we can make the trek a couple of times a year at least. Plus Florida residents get a really awesome discount on annual passes. My goal is to stay at all the resorts on the property. I’ve done most of the Value and Moderate resorts and a few of the deluxe but the Contemporary has still eluded me. One day…So instead I came across this recipe for their version of mashed sweet potatoes. I have not made this yet but it looks incredible.

Don’t these look delicious!

INGREDIENTS:

2 cups diced sweet potatoes
2 tablespoons butter
4 tablespoons heavy cream
2 teaspoons brown sugar
pinch of salt
pinch of black pepper
3 tablespoons Jim Beam Bourbon
DIRECTIONS:
1. Steam the sweet potatoes until well cooked. 

2. While the potatoes are cooking place butter, sugar, cream and bourbon in a small pot and heat up. Don’t boil it.

3. When potatoes are done, place them in the oven for 5 minutes or so at 350º to get some of the moisture out of them.

4. Place potatoes in a large bowl and add a whip attachment to an electric mixer, whip until desired consistency. If you don’t have a whip attachment just use a regular mixer attachment.

5. Add cream mixture and then season with salt and pepper to taste

6. Re-season with more salt, pepper or Jim Beam if you think it needs more.

Serves 4

Not Your Usual Green Bean Casserole

For Thanksgiving we are going to a friend’s house and when I asked what I could bring, I was asked: “How about that green bean casserole thingy? Thanksgiving wouldn’t be complete without it!” I said ok and searched for the usual recipe. Growing up in my house was very different when it came to Thanksgiving. Why? Well it wasn’t until we were all much older that we started to actually have a turkey for the Thanksgiving dinner. I’m not joking. I never really remember Dad carving a turkey. Ever. I do remember us having a huge tray of lasagna though. Every year. And sometimes a ham. But never a turkey. It was usually lasagna. When we started dating and then had to do the two house thing for the holidays we all discovered how different things were out there! Nobody had lasagna! I was flabbergasted! I don’t know why we didn’t have turkey, maybe Dad hated carving? I don’t know. But once we started experiencing the ‘normal’ Thanksgiving foods I was introduced to the green bean casserole. And for some reason it is rarely served any other time of year! Why? Again, I don’t know. So of course I have never made it before. This is a first. But I also didn’t want to do the same ho-hum basic green bean casserole. So I scoured the magazines and internet. I then took a little bit of each recipe that I found and it’s now something new. I am making it Thursday so I won’t know how it tastes until then. I will report back though for sure. And I will remember to take a picture before we eat it!  And have no fear everyone, I’m still using those french-fried onions. My husband insisted on it. I have to keep remembering, change is good. It will be fine. Thanksgiving will still be a food fest. Happy Eating!

**Ok, the green beans were a hit! Very tasty and full of crunchy goodness! The water chestnuts and almonds are a nice change from the ordinary. I also lowered the oven temp to 350 degrees, because the onions got a little too well done, but still really yummy! I’m also thinking next time maybe a little hot sauce added to it would be good also.


INGREDIENTS:

3 packages (9 ounces or so each) of frozen French-style green beans

3 tablespoons butter or margarine

1 (10.5-10.75 ounce) can cream of mushroom soup, undiluted (I am using the 98% fat-free kind)

3 ounces cream cheese, softened (I am using light cream cheese)

1 cup french-fried onions

1 (8 ounce) can sliced water chestnuts, chopped

¼ teaspoon garlic salt

¼ teaspoon ground black pepper

1½ cups shredded cheddar cheese (I am using 2%)

1 (2½ ounce) package slivered almonds

paprika

DIRECTIONS:

1. Cook green beans according to package directions, drain.

2. In a large pot or dutch oven melt the butter. Add the soup and cream cheese and cook over low heat, stirring constantly until cream cheese is melted and mixture is smooth. Remove from the heat.

3. Stir in the green beans, 2/3 cup of the french-fried onions, water chestnuts, garlic salt, pepper, and cheddar cheese.

4. Spoon the mixture into a lightly greased 1¾ quart casserole dish. Top with the almonds and remaining french-fried onions. Sprinkle with paprika.

5. Bake at 350º, uncovered, for 45 minutes.

Serves 8

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