Cauliflower Mac & Cheese, Again.

Disclaimer: I confess that I have shared various recipes for Cauliflower Mac & Cheese over the years. That is because I really, really like it. This, as with the other versions, takes a slightly different path. You can check these and lots of other recipes out on my website: mamadskitchen.net.

Even though spring is here, a casserole of comfort food love is a welcome weeknight supper once in a while.  Nothing says comfort food love like homemade Macaroni and Cheese, full of comfort and unfortunately, fat and calories. This is my attempt to take away some of the bad and keep most of the good intact.

Enter everyone’s (well, most everyone’s) favorite chameleon vegetable, cauliflower. Cauliflower is everywhere these days, often under the radar, in pizza crust, mashed potatoes, and of course as the low carb rice substitute.

One of the best things about cauliflower is how well it plays with others. That’s how it came to have a starring role in this dish. Cut into florets and cooked to al dente, it blends with cut pasta seamlessly. This dish is equal parts of cauliflower and pasta. Since cauliflower shrinks and pasta grows when cooked, I measured accordingly.

We all know that a delicious Mac & Cheese is only as good as the cheese used, so I chose a combination of Aged Cheddar and Smoked Gouda. They both provide big flavor, and that means that you need less to get that big cheese bang for the buck. Any cheese(s) that you love will work, however.

I used 2% milk because I think it gives enough creaminess without as much fat as cream, half & half, or whole milk would.  Smoked paprika and cayenne add a bit of heat and color, but you could add whatever flavors you would like.

Now, about the prosciutto. It added a saltiness and texture the dish. You could substitute ham or bacon or leave the pork products out completely. Remember this is going to be your recipe.

Finally, a word about the topping. French Fried Onions out of the can are one of my guilty pleasures. They are delicious on a green bean casserole, as a crunchy salad topping, or all by themselves as a crunchy salty snack.

So here is your Cauliflower Mac & Cheese springboard waiting for you to take the plunge.

Cauliflower Mac & Cheese
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Servings
4
Servings
4
Cauliflower Mac & Cheese
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until just al dente. Add the cauliflower and cook 2 minutes more. Drain and set aside.
  2. Melt the butter in a medium saucepan. Add the shallots and cook until they begin to soften. Add the flour and stir to form a roux. Cook for 2 minutes.
  3. Gradually add the milk, stirring constantly. continue to cook stirring constantly until the sauce comes to a gentle bubble and thickens.
  4. Remove from the heat and add in the cheese, stirring until it is melted. Add the paprika and cayenne and taste for seasoning. Add what it needs.
  5. Combine the cheese sauce with the pasta, cauliflower, and prosciutto (if using). Pour into a 2 quart casserole that has been lightly coated with cooking spray.
  6. Cover with foil and bake at 350 degrees for 25 minutes, until the sauce is bubbling.
  7. Sprinkle with the fried onions and bake uncovered another 5 - 7 minutes until the onions are golden brown. Allow to rest 10 minutes before serving.
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All Over the Map Asian Noodle Soup

 

This easy soup uses Asian ingredients from several different countries. Soba Noodles from Japan, Fish Sauce from Vietnam, Soy Sauce from China and broth in a box that is Thai inspired. It’s rounded out with American Pork, and vegetables that are available in most any grocery store.

Since this soup is literally all over the map it is fair game to any kind of modification you would like. Change the meat, change the noodles (rice or ramen noodles would be good) to whatever you have or like. The same goes for the vegetables.

I found this broth at Aldi. It is not one of their regular items so it may not be there when you go. Take a hint from the label and you can probably add ginger, lime juice, fish sauce, and chili to chicken broth and get a similar result. (Yes, I did taste all of those flavors in the broth.)

The cooking times in the recipe will result in tender crisp vegetables. Adjust the time to your preference.

All Over the Map Asian Noodle Soup
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Servings
4
Servings
4
All Over the Map Asian Noodle Soup
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat 1/2 tablespoon oil in a soup pot. Add the ground pork and cook until it is no longer pink. Remove with a slotted spoon and set aside.
  2. Add the remaining oil to the pan and add the onions and carrots to the pan and cook for a few minutes until they are fragrant. Add the garlic and ginger and cook 2 minutes longer.
  3. Return the pork to the pan and add the broth, fish & soy sauce and lime juice. simmer for 15 minutes to allow the flavors to blend.
  4. Give the soup a taste and add whatever you think it needs. Add the cabbage, red pepper, chilis and green onions. s\Simmer for 5 minutes or so.
  5. While the soup is cooking, prepare the noodles per the package directions. Add the cooked noodles to the soup and let everything get acquainted for another 5 minutes.
  6. Serve with a sprinkle of chopped cilantro and a squeeze of lime. You could also add a splash of Sriracha if you like.
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One Way to Stuff a Chicken Thigh

I’m always ready for a new cooking adventure, so the idea of stuffing a chicken thigh entered my mind. I love using boneless, skinless, chicken thighs because they are always tender, juicy, and flavorful. I love them grilled and they respond well to oven roasting too. In fact I have prepared them in many ways, but I’ve never tried to stuff them.

Tasty they may be, but they are not what one would call uniform in size and thickness. There are several muscles at play here  that create a flattening challenge. Patience and the tried and true meat mallet and plastic wrap finally resulted in a pretty even playing field.

A note here about fat. Thighs do have a certain amount of surface fat…juiciness does not occur in a vacuum after all. In a nod to health and fat intake I do remove most of that surface fat, but in another nod to tasting yummy, I leave a little on.

I decided that my filling would be a combination of good and evil. I started with crimini mushrooms and shallots. I sautéed them in a little olive oil until they were reduced to flavorful bits and spread them on the flattened thighs.Here is where the healthy train derailed a bit. I added a modest pat of Garlic Herb Cheese before rolling the thighs into plump torpedos. To help them stay rolled, I wrapped them in a strip of bacon.

I am having an ongoing love affair with sheet pan meals. I love the ease of having everything in one place even if they don’t always cook for the same amount of time. Once my little torpedoes were ready, I centered them on a foil-lined pan (another easy step; cleanup is throwing the foil away). They were surrounded by brussels sprouts, potatoes and onions, and maybe just a little more bacon which had gotten a bit of a head start. Everything was done in about 30 minutes.

The chicken was delicious even though a bit of the cheese oozed out (happily onto the vegetables). This was an elegant meal, suitable for company, but easy enough to be a welcome weeknight supper.

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Stuffed Chicken Thighs
Servings: 2
Ingredients
  • 2 Large Boneless Skinless Chicken Thighs
  • 4 Ounces Crimini Mushrooms Finely chopped
  • 1 Large Shallot Finely chopped
  • 1 Clove Garlic Finely chopped
  • 1 Tbsp. Olive Oil
  • 2 Tbsp. Garlic Herb Cheese Like Alouette
  • 2 Strips Bacon
  • Salt & Pepper
Instructions

  1. Trim the excess fat off the chicken thighs. Using plastic wrap and  something flat and heavy, pound the thighs to as even a thickness as possible. Try to make them 1/2" thick or less.

  2. Heat the olive oil in a medium skillet. Add the mushrooms and shallots and cook until golden. About 5 minutes. Add the garlic and cook 2-3 minutes more until the garlic is soft and fragrant. Set aside.

  3. While the mushroom mixture is cooking, form the Garlic Herb Cheese into small logs. Wrap loosely and put in the freezer. Chilling the cheese will keep it from oozing out too much.

  4. Lay the thighs out smoother side down. Season with salt and pepper to your taste. Divide the mushroom mixture between the the thighs. Top each with a garlic cheese log. Roll up carefully and wrap a strip of bacon around each thigh bundle. Secure with a toothpick if necessary.

  5. Bake at 375 degrees for 25- 30 minutes. Serve with sides of your choice.

To Make this a Sheet Pan Dinner
Note: To create a sheet pan dinner, toss brussels sprouts, chopped potatoes, and onions (or vegetables of your choice) with a drizzle of olive oil, salt and pepper, and maybe a chopped strip of bacon. Roast at 375 degrees for 10-15 minutes before adding the chicken to the center of the pan. Continue roasting as noted above.

As the title suggests, this is just one way to stuff a chicken thigh. Grab your meat mallet, use your imagination and create your own tasty torpedos.

Visions of Meatloaf Dancing in My Head

The holidays are approaching at seemingly warp speed. With shopping and baking and decorating it’s hard to give much thought to dinner. Dinner is still very important. It gives you the strength to shop and bake and decorate. So, my proposal is to stock the freezer with hearty meals filled with comfort and joy and more than enough love. Soups, casseroles and of course some wonderful marinara or bolognese make for a happy freezer (and dinner table). This musing isn’t about any of those. It’s about Meatloaf.

I love meatloaf. It can take so many wonderful forms. It is easy to make. Just combine any ground meat or meats of you choice with some eggs, bread crumbs, and seasonings and there you have it. I have made many varieties over the years and have shared one or two right here. This go round I’m sharing my new favorite. I love this meatloaf!!! My ground meat of choice was turkey, but this would work with any ground meat that you desire. Eggs and bread crumbs were there of course because I wanted the  meatloaf to remain a loaf and these two ingredients make the perfect glue. Onions are an absolute necessity and for this rendition I added some fresh spinach. Before they went into the bowl, I cooked them in a little olive oil. I like my meatloaf to have a smooth consistency and this seemed to do the trick. The last ingredients were grated Pecorino Romano and some Pesto ( click here for the recipe). In an unusual move on my part, I didn’t use garlic. Hard as that is to believe, this didn’t need it. The healthy dose of pesto provided just the right amount of garlic zing along with all of the other wonderful notes this beautiful green paste provides.

When times are busy, it’s good to cut prep time whenever possible. so I made a large batch and froze it in individual meatloaves. This reduces the baking time and I think they look really cute on the plate.

I took two of my mini loaves out of the freezer and and when they had thawed (safely in the refrigerator), I centered them on a rimmed baking sheet. Why that much room, you may ask. Because they would go into the oven on their own, but they wouldn’t be lonely for long. After about 10 minutes (give or take) I added some olive oil tossed green beans. These were frozen Haircots Verts. It’s winter here so fresh green beans, if they can be found, are not always very tasty. The frozen ones are always tasty no matter the weather. Another 15-20 minutes in the oven and my loaves and beans were ready for plating. Rounding out the dish and making this a comfort food classic was a scoop of creamy mashed potatoes.This was a plate of pure love and comfort and really took very little immediate effort on my part. Best of all, there are more little loaves in the freezer to bring tasty joy to the holidays.

Pesto and Spinach Meatloaf
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Servings
4
Servings
4
Pesto and Spinach Meatloaf
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large skillet. Add the onions and cook until soft and just beginning to brown.
  2. Add the chopped spinach and continue to cook until the spinach is very wilted. Remove from heat and allow to cool.
  3. In a large bowl combine all of the ingredients, stirring until everything is blended together.
  4. Form into 4 small loaves. If you are not baking them immediately, freeze them in individual zip top bags.
  5. To bake immediately, preheat the oven to 350 degrees. Coat a rimmed baking sheet with cooking spray and place the loaves down the center.
  6. Bake for approximately 15 minutes. Add the green beans to the pan spreading them around the loaves.
  7. Bake another 15 minutes or until the loaves are cooked through and the beans are tender crisp. Serve
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Mama D’s Best Pot Roast, Ever

We are definitely falling into winter. The days are shorter, the air is colder, and snow has dusted the ground more than once. Hearty comfort food seems like the thing to do. It was time to come to grips with my love/ hate relationship with Pot Roast. Perhaps hate is too strong a word. Maybe I just haven’t had the perfect pot roast. I am here in the winter laden Midwest for the long (cold) haul, so the time has come to find it.

What I’ve always loved about pot roast is how it makes the house smell. My challenge was developing a recipe that tasted as good to me as it smelled. I looked at lots of recipes from slow cooker style to Beef a la Mode and everything in between.

I decided that oven braising would give me the aroma that I loved and would make the apartment warm and toasty too. This also gave me a reason to use my large Dutch Oven. Porcelain clad cast iron, bright red, and weighing in at about 15 pounds, its ability to hold heat evenly would be just the vessel to house my roast. Granted moving it from place to place was an upper body workout in itself, but the effort would be worth it.

I like the traditional vegetable trio of onions, carrots, and potatoes so I knew they would be active participants. I can’t do anything without garlic, and bacon is my guilty pleasure so they had to be in the mix as well. My herb of choice is rosemary which was still growing on the balcony. So, now that I had my cast of characters in place it was time to get on with the show.

The perfect pot roast starts with the perfect chuck roast. Boneless, well marbled, and weighing in at around three pounds it was ready for its closeup. I heated my dutch oven to screaming hot on the stove, added some olive oil and plopped the roast in and covered it with a splatter screen. The browning had to be extreme and the screen kept the kitchen and Papa D from getting too upset. Once it was delightfully brown on all sides, I removed it from the pan and added some thick peppered bacon that I had chopped up. Then came onions. Lots and lots of onions. I let them soften and begin to brown before I added an almost obscene amount of garlic. Once everything looked perfect, I nestled the roast back in. Braising requires liquid to gently surround the roast so I used a combination of beef stock, red wine, and Worcestershire sauce. Simple and traditional, but that can be a very good thing.

All that was left to do was cover it and pop it into a low (300 degree) oven. The dutch oven now had to be weighing far more than 15 pounds so I didn’t pop it in as much as I grit my teeth, held my breath, and shoved it in. It spent the next hour and a half getting extremely happy and perfuming my home beautifully.

I pulled the pan out of the oven (the maneuver was a modified clean jerk) and added some gold creamer potatoes and baby carrots. The cover went on and the pan went back in the oven. While everything cooked for another hour, I iced my biceps and had a glass of wine.

Finally it was time to bring it all together. The roast was perfectly done. Tender and juicy, but holding itself together. I admired its beautiful brown crust as I moved it to the platter.  I lifted all the lovely vegetables out of the pan and heated the golden liquids on the stove adding a splash more of wine to help loosen all the yummy bits. I shook up a slurry of water and flour and whisked it into the gravy. I let it bubble for a few minutes while I cut the roast into respectable slices.

Mama D's Perfect Pot Roast
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Servings
6
Servings
6
Mama D's Perfect Pot Roast
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Season the roast generously with salt and pepper. Heat a 6 Qt. Dutch Oven over high heat.
  2. Add the olive oil to the pan and let it get hot. Add the meat and sear until well browned on all sides. Remove the roast from the pan and set it aside.
  3. Reduce the heat to medium. Add the bacon and let it soften for a minute or two. Add the onions and toss to coat. Cook until the onions begin to soften. and brown.
  4. Add the garlic and cook a couple of minutes longer. Remove the pan from the heat and nestle the roast back in.
  5. Combine the stock, wine, and worcestershire sauce. Pour around the roast. The liquid should come about halfway up the roast.
  6. Tuck the rosemary sprigs around the meat. Cover the pan and place in a preheated 300 degree oven. Roast for 1-1/2 hours
  7. Add the potatoes and carrots to the pan, tucking them around the roast. Cover and continue to roast until the vegetables are tender, approximately 1 hour.
  8. Remove the roast from the pan and allow to rest for 10 minutes. Remove the vegetables with a slotted spoon and keep warm. Leave all the liquid in the pan.
  9. Place the pan on medium heat and add a splash of wine. Scrape up any brown bits. Shake together the flour and water and stir into the pan liquids.
  10. Simmer the gravy until it thickens. Slice the meat. Drizzle with a little of the gravy. Put the rest of the gravy in a bowl to pass at the table. Serve with the vegetables.
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The result was a plate of goodness. The roast was oh so tender and still tasted like the wonderful beef that it was. The veggies were melt in your mouth delicious. We cleaned our plates and filled them again. We made ourselves stop so that we could enjoy Pot Roast sandwiches on another day.