Mashed Cauliflower

I get so many requests for this recipe every time I post a picture, and it truly is very easy and very delicious.  I actually like it more than mashed potatoes (don't tell my Irish grandmother!).  Disclaimer: You do have to actually like cauliflower to like this recipe....it has the consistency of mashed potatoes, but I think the taste of cauliflower.

Mashed Cauliflower

20 oz bag frozen cauliflower florets
1 Tbsp butter (please don't use margarine, which is a chemical shitstorm)
1 clove garlic, crushed
1 Tbsp sour cream (can use low fat)
2 tsp. cream cheese (can use low fat)
salt and pepper to taste

Bring salted pot of water to boil and add cauliflower.  Boil for approximately 22-25 minutes (until pretty mushy...save the lectures about overcooking the veggies..it is necessary for this recipe).  Basically once a fork goes effortlessly into the cauliflower, it is done.  Drain and pat with paper towels to absorb most of the moisture.  Heat butter over medium and saute garlic for 1-2 minutes.  Add drained cauliflower and turn heat off.  add Sour cream, cream cheese and salt and pepper.  Use immersion blender to blend cauliflower into the consistency of mashed potatoes...you can alternately use a food processor, but you have to be careful about the heat and opening the food processor a few times to let steam out so it doesn't explode on you.  Trust me....invest in an immersion blender, they are $30, and they make life easy. Blend until proper consistency and voila!

Spaghetti Squash Gratin

This might be the new veggie I am obsessed with! It is sooo versatile and healthy and EASY!!! I will prob be posting more recipes using it soon....I especially thought this would be well recieved by my niece (or any kids really). I tagged a few ppl I thought would like it. It is great for you gluten free folks, vegetarians, and vegans can easily modify it too!! This only makes about 2 servings, I think this could easily be doubled or more, just maybe need to bake a bit longer.

 Spaghetti Squash Gratin
 1 med. spaghetti squash
1 cup sour cream (can use low fat)
1 heaping Tbsp of fresh chives, chopped
1/4 C Pecorino Romano (plus a little more to dust on top)
salt to taste
LOTS of cracked black pepper (less for the kiddos, unless they like it)

 Preheat oven to 400 degrees. Microwave the whole squash for a minute, take it out and cut it in half lengthwise. Scoop out seeds. Place cut side down in a dish with a half inch of water and microwave about 10 minutes on high, until fork tender and squash shreds easily into strands. Use a fork to pull out the strands (just scrape it on the squash...be careful, it's hot), once all of the squash is shredded and in a baking dish, mix in all other ingredients and spread evenly in dish, sprinkle a little more cheese on top and more cracked black pepper (optional). Bake covered for 25 min, take off the cover and cook another 5 minutes...You're Welcome!!!

Quinoa and Black Beans

This dish was even tastier than I thought. Quinoa (pronounced Keen-wa), is known as the "Mother Grain." it has been around for centuries and is so high in nutrients, protein, and fiber. This recipe was tasty and healthy. I served it one night as a main meal with vegetables and the next night as a side dish. It is even good cold!

Quinoa and Black Beans

1 T EVOO
1/2 sweet onion, chopped finely
3 cloves garlic, minced
3/4 C uncooked quinoa
1/4 C dry white wine
3/4 C Chicken stock (can sub vegetable stock)
1/4 tsp cayenne pepper
zest and juice of 1 lime
salt and pepper to taste
1 C frozen corn kernels, thawed
2 (15oz) cans of black beans, rinsed and drained
large handful chopped fresh cilantro
1 heaping tsp cream cheese
1 heaping tsp queso sauce

Heat EVOO over medium heat, stir in the onion and saute until translucent (about 5-7 min), add garlic, saute 1-2 minutes. Add wine and stir. Add quinoa, chicken stock, lime juice and zest, cayenne pepper, salt and pepper and bring to a boil. Cover, reduce heat to med low and simmer 15 minutes.

Stir corn and black beans into saucepan and simmer 5 minutes more. Mix in cilantro, cream cheese and queso and stir until well combined. Voila!

Creamed Spinach

I love real creamed spinach from a steakhouse, but it's not exactly a health food. This recipe is a little better, because I make a roux with fat free milk and use a tiny bit of heavy cream....hope you like it!

Creamed Spinach

10 oz package frozen spinach, thawed and all moisture squeezed out
1 Tbsp unsalted butter
1 small clove garlic, minced
1 and 1/2 Tbsp of flour
3/4 C fat free milk
1 oz (2 Tbsp) heavy cream
pinch of ground nutmeg
1/4 C Parmesan Cheese
salt to taste

Melt butter over medium heat in saucepan, add garlic and saute 1 minute. Add flour and whisk. Cook about 2 minutes until golden. Add milk and heavy cream, and whisk constantly so no lumps form. Cook on medium high until thickened and coats the back of a spoon. Add nutmeg, parmesan and salt. Stir until cheese is melted. Add drained thawed spinach and stir. Cook until heated through.