Tag: Cauliflower

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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Here Comes Christmas…But First: Ham and Turkey Au Gratin

The halls have been decked and the shopping is more than half done ( a new record for me). Mama D’s Kitchen will soon be alive with holiday goodies both sweet and savory. Before I get started on all the wonders that will find their way onto trays and into baskets and jars, I thought I’d share one more recipe with you.

I’m sure your Thanksgiving leftovers are long gone (if not it’s probably time to clean out the fridge)  but, another army of holiday meals lies ahead and this recipe would transform some of the leftovers into a delicious and slightly healthy supper. I give you Ham, Turkey, and Cauliflower Au Gratin.

The inspiration for this came from my teen years. My mother and I lived within walking distance of the Oak Park shopping area on Lake Street. We loved to browse in the shops and occasionally buy something from the sale racks. We would stop for dinner at a restaurant on Lake Street. Sadly, I don’t remember the name of it. All I remember was that they served a Ham and Turkey Au Gratin that was to die for.

I felt so sophisticated when it arrived at the table, bubbling and golden brown in an individual gratin dish. The cheese sauce was thick and rich and the slices of ham and turkey were juicy. I always burned my tongue because I couldn’t wait to taste it.

I’ve made versions of this through the years, but this time, I think I came up with a true winner. The ham and turkey actually came from the deli, but this would be a fitting finale for your holiday meats. I added cauliflower because I was also going for a “not macaroni” and cheese dish. IMG_0689An inspired rummage through the refrigerator resulted in the addition of beer to the cheese sauce. I actually made the cheese sauce with 1% milk. It cut back on the fat and thanks to the aforementioned beer, no flavor was sacrificed. I used Extra Sharp Cheddar because it packs a lot of punch in a modest amount ( about 2 cups for at least 6 generous servings). Every cheese sauce needs a little mustard, a dash of Worcestershire, and a splash of hot sauce, so I added all of the above.

While the dish from years ago didn’t have one, I wanted the extra crunch of a Panko crumb topping. A bit of grated Parmesan added to the wonderfulness of that crust.IMG_0697A bake in the oven resulted in a golden crust, bubbly sauce, and the perfect marriage of ham, turkey, and cauliflower. IMG_0700

This dish took me back to a simpler time, yet paid a bit of respect to my healthier habits of the present.

Ham and Turkey Au Gratin
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Servings
6
Servings
6
Ham and Turkey Au Gratin
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray a rectangular baking dish with cooking spray. Combine the ham, turkey and cauliflower in the baking dish and set aside.
  2. Melt 2 tablespoons of the butter in a medium saucepan. Add the shallots and cook for several minutes until the shallots begin to soften.
  3. Whisk in the flour and cook for 2 minutes stirring frequently. Add the beer to the pan and continue to whisk until a smooth paste forms. Allow to cook for another 2 minutes.
  4. Slowly whisk in the milk. Continue to cook, stirring constantly until the mixture comes to a boil. Reduce the heat to low.
  5. Add the mustard, Worcestershire sauce, and hot sauce to the pan. Cook until the sauce thickens which should take several minutes.
  6. Remove the pan from the heat and gradually stir in the cheddar cheese. Once everything is melted, pour the sauce over the meat and cauliflower mixture. Stir to combine.
  7. Melt the remaining butter and toss with the bread crumbs. Sprinkle the crumbs evenly over the top of the casserole. Top with the Parmesan cheese and give the top a light blast of cooking spray.
  8. Bake at 375 degrees for 25 minutes until everything is bubbly. Turn the oven to broil and let it go for 2 - 3 minutes until the top is golden brown.
  9. Remove from the oven and allow to rest for 10 minutes before serving.
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A note here on using cauliflower as a starch alternative: This vegetable is a veritable blank canvas and because of its color and texture can make a credible stand in for potatoes or pasta… it’s all in how you cut and cook it. It is considered a super food by many and as the Recipe Archive will show has been a guest in the Kitchen on several occasions.

Let the holidays begin (or should I say continue) and don’t forget to take some time to reflect and be thankful for all the year has given you, and if it wasn’t all that you dreamed, remember, you get to start over very soon.

 

Soup For a Summer Evening: Grilled Broccoli and Cauliflower Soup

When I first thought about making this soup, I felt that the season and the veggies didn’t go together. Broccoli and cauliflower are usually part of a rich creamy soup that in Mama D’s Kitchen has bacon and cheese as  mandatory ingredients. It creates a soup that is perfect for crisp autumn days and cold winter nights. I love how the smokey salty flavor of the bacon brings out something special in the vegetables. Full flavored cheese has the same magical powers. We are in the hea(r)t of summer and as delicious as those flavors are, they are just too heavy when the thermometer is tickling the 90’s.

The question then becomes, can there be a summer weight broccoli and cauliflower soup? Why yes, yes, there can, and if I do say so myself, it’s very tasty and there isn’t a bit of bacon or cheese, or even cream for that matter. This could fit into a Vegan meal or star in a Meatless Monday one. I think it is also gluten-free, so whatever your dietary restrictions you can enjoy this soup.

It starts with vegetable stock. I always have bags of it in the freezer for just this kind of occasion. Obviously there was broccoli and cauliflower along with some onion, carrots and garlic. To create a more interesting texture I chopped up half of the broccoli and cauliflower including the stems and ends and let them sweat it out with the onion, carrots and garlic. I reserved the rest of the veggies to cut into bite size florets. More about them later.

I added the stock to the now sweaty veggies and allowed everything to come to a boil. I added a big bunch of lemon thyme as well as the peel of a lemon to the pot. I left the thyme sprigs whole and tied them to the handle of the pot. The leaves fall off during the cooking process and the stems get untied and put into the compost bin. I used a peeler to remove just the yellow part of the lemon peel. I kept it in one long piece that was easy to remove at the end of the simmer. I may have left a little in the pot, but it would soon become one with the soup.

The immersion blender did its magic and my soup base, beautifully thick, was ready. Salt, pepper and a touch of Worcestershire and hot sauce gave it a little more dimension. What to do with the remaining broccoli and cauliflower? Summer and the grill go hand in hand so I popped my reserved veggies in a grill basket along with some sweet onion and a drizzle of olive oil.

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I grilled them covered for maximum smokieness and in about 7 minutes they were ready to plunge into the soup base.

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The resulting soup was a perfect marriage of a hearty main dish soup with the smokey flavor of tender crisp veggies from the grill. We didn’t miss the bacon or the cheese. What could I add? Some sliced green onions were perfect, but a dollop of Greek yogurt or sour cream for the non-vegans would be nice as well.

DIGITAL CAMERAThis recipe would work beautifully with only one or the other of the cruciferous vegetables. As with most any soup, it freezes beautifully and is even tastier re-heated the next day.

Grilled Broccoli and Cauliflower Soup
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Servings
4
Servings
4
Grilled Broccoli and Cauliflower Soup
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Chop one of the onions. Heat 1 tablespoon of the olive oil in a soup pot. Add the chopped onions, garlic and carrots to the pot and sweat over medium heat for 5 - 7 minutes. The vegetables should be softened and fragrant.
  2. Add one cup of each the broccoli and cauliflower to the pot using as many of the stems as possible. Cook for 3 minutes or so.
  3. Pour the vegetable stock into the pot and increase the heat to high. Bring the mixture to a boil.
  4. Tie the bunch of thyme together with kitchen twine. Leave enough string to allow the thyme to be submerged in the soup and the twine to be tied to the pot handle.
  5. Using a potato peeler, cut the yellow skin off the lemon. You want the yellow part, not the white pith. Drop it into the pot.
  6. Reduce the heat to medium and cover the pot. Simmer for 45 minutes. The vegetables should be very soft, the leaves should be off of the thyme sprigs and everything should smell delicious.
  7. Remove the soup from the heat and remove the thyme bundle and the lemon peel.Using an immersion blender, puree the soup until it is almost smooth. Add the Worcestershire and hot sauces and stir. Taste and add salt and pepper to taste.
  8. While the soup is simmering, slice the remaining onion lengthwise into the strips. Toss with the rest of the broccoli and cauliflower. Drizzle with the remaining olive oil and toss to combine.
  9. Coat a grill basket with cooking spray and heat on the grill. Add the broccoli/cauliflower/onion mixture to the pan. Put the lid down on the grill and cook the vegetables for 7 minutes or so, stirring occasionally. Everything should be tender crisp and slightly browned.
  10. Add the grilled vegetables to the pureed soup and cook for a few minutes until everything is heated through.
  11. Ladle into bowls and top with a sprinkling of green onions.
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So another summertime soup is born. Give this a try. I think you’ll find the smokey taste delightful.

Signs of Fall and Cauliflower Mac and Cheese

As I take my daily ride into the country, the signs of Fall are everywhere. The corn stalks stand drying in the fields their single ears of seed corn still attached. they’ll stay there for a few more weeks until the process is complete.DIGITAL CAMERAOther stalks face another fate. Gathered and bound to adorn farm stands in every incarnation imaginable, decking their yards for Fall. DIGITAL CAMERAHay bales not being used for feed find their way into the autumn landscape. They can become a climbing structure waiting for children to cast allergies to the wind and scale them with reckless abandon.DIGITAL CAMERA Others are transformed with a few props into (slightly tacky) symbols of the season.DIGITAL CAMERA

DIGITAL CAMERAThe air has that Fall scent. It’s an almost imperceptible hint ofDIGITAL CAMERA dried leaves and crisp air that has just a touch of chill to it. There are a those rogue overachiever trees that are displaying their autumn glory more than a few weeks early, The touches of red and orange a gift of their perfect proximity to the sun.

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This is casserole weather. The temperature is cool enough to turn off the air conditioning and open the windows and using the oven is once again a pleasant proposition. Mama D, always a fan of the one dish meal, has popped more than a few things in the oven of late. Pork loins and chicken breasts have roasted to perfection within the oven walls, but the real treat is when an eclectic group of ingredients come together in one pan of love.

The most recent creation was a healthier twist on Macaroni and Cheese. Pasta was there in the form of Multi-Grain Penne. Extra sharp Cheddar Cheese created a creamy sauce. There was even a little bacon goodness going on. This casserole also featured a healthy dose of cauliflower, red onion, and a handful of golden grape tomatoes.

DIGITAL CAMERACombining these ingredients was easy, if a little time consuming, but completely worth it. I chopped up 3 cups worth of cauliflower (a little more than 1/2 a large head). I cooked the pasta in the usual manner and added the cauliflower to the pot a couple of minutes before the pasta was cooked. They resided together in a rectangular casserole dish. I broiled the tomatoes and cooked the bacon and added them to the dish. DIGITAL CAMERAWhile I drained most of the bacon drippings from the pan, I kept just a little to saute the onions which became the base for my cheese sauce. Cheese sauce needs cheese and I chose an extra sharp cheddar. The grab your taste buds kick allowed me to use less saving some fat and calories.DIGITAL CAMERAI upped the flavor of the sauce with Worcestershire sauce, Tabasco, and mustard. Some garden thyme added a little sumpin’ as well.

Every good casserole needs a crunchy crumb topping and so did mine. Panko crumbs with a little garlic powder and paprika was the crowning touch.DIGITAL CAMERAIt baked in the oven mostly covered with foil, but (foil) topless for a bit to create a crunchy golden crust. The result was a tasty yet somewhat healthy dish. DIGITAL CAMERAThe bacon could be eliminated to make it a Meatless Monday delight. Any cut pasta would work from elbows to shells to rotini. Just cut the cauliflower to a size that is similar to the pasta. This will generously serve four and the leftovers are pretty tasty as well.

Cauliflower Mac and Cheese
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Cauliflower Mac and Cheese
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Ingredients
Servings:
Instructions
  1. Cook pasta "al dente" in a large pot of lightly salted boiling water. When the pasta is almost done, add the cauliflower and cook for 2 minutes or so. Drain and place in a rectangular baking dish that has been lightly coated with non-stick spray.
  2. Slice the tomatoes in half and place on a broiler pan that is lightly coated with cooking spray. Spray the tomatoes lightly with more cooking spray. Broil until the tomatoes begin to break down and are lightly browned. Add to the pasta and cauliflower.
  3. Heat a large saucepan over medium heat. Add the bacon and cook stirring occasionally until the bacon is browned. Remove the bacon from the pan and drain on paper towels before adding to the casserole dish.
  4. Remove all but a scant tablespoon of the bacon drippings from the pan. Add the first tablespoon of butter. When it melts, add the red onion. Cook for several minutes until the onion begins to soften.
  5. Add the flour and stir to coat the onions. Continue to cook and stir for 2-3 minutes. Do not let the mixture brown.
  6. Add 1/2 cup of the milk and stir to create a smooth paste. Slowly add the rest of the milk, stirring constantly to keep things smooth. Conttinue to cook and stir until the mixture is thickened, 5 minutes or so.
  7. Add the mustard, pepper sauce and Worcestershire sauce to the pan and stir to mix. Remove from heat and add the cheese. Stir until the cheese is melted. Pour over the mixture in the baking dish.
  8. Melt the second tablespoon of butter in a small pan. Add the Panko, garlic powder, and paprika to the pan and toss until the crumbs are evenly coated. Sprinkle on top of the casserole.
  9. Cover with foil and bake in a pre-heated 375 degree oven for 25 minutes or so (it should be bubbly around the edges). Remove the foil and return to the oven for 10 minutes more. The crumbs should be golden brown.
  10. Remove from the oven and allow to rest for 5 minutes or so before serving.
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Autumn brings changes in the weather and often the foods we eat. This year fall also holds many personal changes for us. Like a change of season…a change of lifestyle can be a welcome challenge.  Embrace it.  Love, Mama D

 

Memories of Cook Outs and Not Potato Salad

Here in the Midwest we are getting brief glimpses of warm weather. Even though days in the 80’s may be sandwiched between rain and cold, we all know that soon those single days will chain together into whole weeks. Memorial Day, the unofficial start of the summer season will be here in a week.

When I was growing up, Memorial Day was spent outside with my dad. He was off work 50's barbecue grilland eschewed golfing on a holiday, so I had lots of home time with him. The day revolved around my dad listening to the Indy 500 on the radio (it took the better part of a day back then) while he puttered around the yard. Dinner would come from the grill and usually it was chicken. My dad was a newest gadget kind of guy and our grill had an electric rotisserie and a metal door with a tempered glass window that allowed you to watch the food cook to golden perfection.

I inherited his grilling gene. Mama D’s family grills…a lot. We actually grill year round. We DIGITAL CAMERAlike to do entire meals on the grill; meat, potatoes, veggies, even fruit for dessert. But summer isn’t made of grilled food alone. Cold sides make grilled food taste better. Something about the contrasting temperatures and palate cleansing properties just work. Whatever, this isn’t about grilling it’s about the sides and it’s not about potato salad. It’s about “Not Potato Salad.”

Cauliflower does its very best potato imitation in this dish. Surprisingly, cauliflower has many of the same properties as potatoes without all of the starch. It’s  white and when cut in small florets and steamed until tender it has a texture similar to potatoes. I discovered this dish in my “low carb” days and it has remained an often requested side at family barbecues. You can make virtually any style of potato salad into “not potato salad.”

Today I’m sharing a more or less traditional version that In my new en”light”enment I have trimmed down in fat. Even though the salad is vegetable to begin with, I add lots of veggies chosen for their crunch.DIGITAL CAMERA Naturally, cauliflower is the main ingredient. Once it is cut into small but uniform florets it needs to be cooked. I usually steam it, and I like using the microwave and this steamer that I got at a Tupperware party sometime in the 90’s. It does a great job and brightens the kitchen at the same time.DIGITAL CAMERAI like the cauliflower soft but not mushy. I want the pieces to hold up in the dressing so, 7 – 9 minutes in my microwave does it.

I like hard-boiled eggs in my potato salad and that’s what I want in the Not-Version. Onions are an absolute necessity. Scallions, red, or sweet are all good and I choose based on the herbs I will use But I’ve also been known to use whatever I have on hand. This time I invited scallions to the party. Most potato salads include celery. Many of you know how I feel about celery…it’s not going to happen. I’ve found another vegetable that packs as much crunch without the strings; jicama. I added some red bell pepper to give things a pop of color and flavor. For this go-round I used lemon zest and fresh dill.DIGITAL CAMERA The dressing must be creamy and there has to be some mayonnaise. I opted for the light version. This one has added benefits of Omega-3 and plant sterols for heart health. Non-fat Greek yogurt filled in for sour cream and fat-free half & half thinned things down a little bit. Fresh herbs, a touch of lemon juice, white balsamic, and prepared mustard rounded out the flavors. A few drops of agave nectar give a very subtle sweetness that brings everything together.DIGITAL CAMERAAs with most of my recipes, this is just a guideline. Everything is open for discussion and my feelings will not be hurt if you go your own way on this. The only thing I insist on is that you chill the salad before serving. It gives the flavors a chance to meld, plus cold and crunchy just tastes better.

Not Potato Salad
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An en"light"ened side dish. The flavors of potato salad join steamed cauliflower for a healthier alternative. Use herbs, vinegar, and mustard that suit you.
Servings
6
Servings
6
Not Potato Salad
Print Recipe
An en"light"ened side dish. The flavors of potato salad join steamed cauliflower for a healthier alternative. Use herbs, vinegar, and mustard that suit you.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Steam the cauliflower in the mircowave or on the stove. It should be fairly tender but not mushy. Rinse under cold water and set aside to finish cooling.
  2. Combine the cauliflower, onion, red pepper, jicama, lemon zest, and herbs in a large mixing bowl.
  3. Mix the mayonnaise, yogurt, vinegar, lemon juice, mustard and agave nectar together. Add the fat free 1/2 & 1/2 and a pinch of salt and stir until smooth.
  4. Pour the dressing over the vegetables and toss gently to combine. Chop two of the eggs and gently fold into the salad. Taste for salt and adjust as needed.
  5. Spoon into a serving bowl. Slice the remaining egg and lay on top of the salad. Sprinkle lightly with paprika if desired and garnish with a sprig of herb. Chill for at least 3 hours
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As we sail into summer, take time to revel in the sunshine and warmer weather. We have earned it and this season is a fleeting one. Make the most of it. Fill it with family, great food, good friends, and more than a little love.  Mama D